It’s time to quench your thirst with king of fruits “mangoes” .I just love it in any size & form.
It’s such a versatile fruit which can be paired to many.Mango season starts before spring on the arrival of green-mangoes in local market. It’s a blessing to all pickle lovers.So here I am with a Chili Mango Pickle.
These fruits have yet another feature that makes them interesting. Their nutritional content changes depending on their ripeness. In their unripened state, they contain higher amounts of digestive-resistant starch.That is important for optimal gut health.
However, in the case of mango, its vitamin C content is actually much higher in the unripe fruit than in the ripened one
The acids in unripe mango increase bile secretion and act as an intestinal antiseptic. It also helps purify your blood and acts as a liver tonic. Green mango with honey and pepper is used for stomach ache due to poor digestion, hives and jaundice.
Eating an unripe mango daily during the summer season prevents … infections, increases body resistance against tuberculosis, cholera, dysentery, anemia etc.
It tones the heart, nerves and cures palpitation of the heart, nervous tension, insomnia and weakness of the memory … Eating raw mango with salt quenches thirst and prevents loss of sodium chloride and iron during summer due to excessive sweating. It tones up the body and helps one to tolerate the excessive heat.”
From selecting the right raw materials to carefully preparing the ingredients, from assembling the pickles to adding spices and then waiting for the pickle to be finally ready – a lasting memory of childhood vacations is that of helping our grandmothers make Achar. Those big ceramic jars filled to the brim with fresh pickles sitting under the sun on terraces evoke memories of carefree holidays. No meal is complete without a spoonful of the sweet, sour, spicy and mouthwatering Indian pickle. Here’s a look at its history.
Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup
Amba (Mango Pickle Relish) While generally less well known than tahini, no falafel or shawarma stand in Israel is complete without amba — a pungent relish made from pickled mangoes. The condiment hails from Iraq, where Jewish immigrants introduced it to Israel in the mid-20th century, and has culinary roots that stretch back to India.
According to food historian Gil Marks’s “Encyclopedia of Jewish Food,” “mango slices are first cured in salt for several days, then seasoned with turmeric, chili powder, lemon salt, and spices.” The resulting sauce is tart and spicy — the perfect topping for a sabich, a fried eggplant sandwich.