Gorgeous humongous mangoes ready to make Indian pickle,
they were $4 each and to die for, well worth the money
This is called Kuchela, I love this and always had my mum make it for me before we moved to Queensland. The mangoes here are abundant because of the tropical weather.
This mango is sunning to get it dried ready to make
Achar. I make mine the traditional way.
Pickles produced in traditional method contain Lactobacillus, produced by fermentation in brine (salt and water). (never knew that!).
So these are two different ways I like to eat them. If you'd like to make them here are the recipes"
Kuchela
Peel about 4 large mangoes and grate on medium hole.
Add 3 heaped tsp salt and mix through. Let stand for 1 hr in a colander which is placed in a bowl or sink, so liquid from mango drips through. Push mango into sieve/colander.
Heat up a bottle of mustard oil and let stand.
In a dry fry pan, heat up 1 tbsp cumin seeds, 1 tbsp black mustard seeds, 1tsp fenugreek, 1 tsp clove, 1 tsp fennel. Toss regularly or stir until just turning brown. Remove into a bowl and let stand. Add 1 tbsp mustard oil to fry pan and heat, Add 1 whole head of crushed garlic and fry until it starts to brown.
Add the garlic and spices and 3 tbsp commercial Achar mix to the grated mango and mix through. Spoon into sterilised bottles until ¾ full, add heated mustard oil to fill bottle. Place lid and store in refrigerator.
Mango Pickle
Cut up 4 mangoes into bite size cubes.
Add 3 heaped tsp salt and mix through.
Place onto trays and dry in the sun for a day or you can put it into
the oven at a very low temperature for 1 hour.
Heat up a bottle of mustard oil and let stand.
In a dry fry pan, heat up 1 tbsp cumin seeds, 1 tbsp black mustard seeds, 1tsp fenugreek, 1 tsp clove, 1 tsp fennel. Toss regularly or stir until just turning brown.
Remove into a bowl and let stand. Add 1 tbsp mustard oil to fry pan and heat,
Add 1 whole head of crushed garlic and fry until it starts to brown.
Add spices and garlic and 3 tbsp commercial Achar mix to mango and mix through.
Place mangoes into sterilised bottles until ¾ full, add heated mustard oil to fill bottle. Place lid and store in a cool dry place.
Now one eats this with Tea, a different kind of tea,
I shared some exciting news last Thursday, you can read all about it HERE, the next instalment of that exciting news will be on November 12th if I get through the 1st Round.
