MyMusingsSangSpeak-Pet Puja - Aambyache (Kairiche) Jhatpat Lonche (Instant Raw Mango Pickle), Karam

Aambyache (Kairiche) Jhatpat Lonche (Instant Raw Mango Pickle), Karam

The Indian summers can be fully associated with the mango season. Hundreds of varieties of mangoes are available across the length and breadth of the country and are used in different forms like pickles, juices, squashes, desserts, dried powders and so much and so on. I am in love with mangoes and my love affair with them is eternal kinds, I love mango in all forms. This instant raw mango pickle is traditionally served in the Maharashtrian marriage thali (plate) as most of the Maharashtrian marriages are solemnised in peak summers when raw mangoes are readily available aplenty.

This instant raw mango pickle is also called Karam and is a simple recipe and finger-licking good too. It reminds me of the carefree childhood days full of fun and frolic.

Ingredients

1 medium sized raw mango, half teaspoon salt, half teaspoon red chilly powder, 2-3 teaspoon sugar, 1/4th teaspoon turmeric, 2 teaspoon oil, half teaspoon mustard seeds, a pinch of asafoetida.

Method
Cut mango in small pieces, add salt, chilly and turmeric powder, sugar and set aside for an hour. You may remove the skin of the mango or retain it as per your liking. Heat oil and add asafoetida and mustard seeds, let the seeds splutter, remove from fire, allow to cool and add to the above mixture. If you like it more salty and spicy, then add more salt and chilly powder. You can use jaggery in place of sugar.

Note - This pickle stays in the fridge for about 4-5 days. Try and make in small quantities to consume fresh.