Pickling ,an art to preserve food is considered as a 4000 year old process in India while the Mesopotamians started making them way back in 2400 B.C.E. The term ‘pickle’ comes from German ‘pekel’ meaning brine or salty water.
Today sharing an easy Mango Pickle recipe with you. Who doesn’t have those carefree childhood memories. Watching granny making varieties of pickles at the arrival of Mangoes.T hose big ceramic jars filled to the brim with fresh aromatic pickles soaking up the sun on terraces !! Mangoes rule hearts in India where Uttar Pradesh is ranked as India’s leading mango producing state.
Green Mangoes arrive much before spring in India which is used in many ways in cooking..You will love this Aam-Panna Mojito with a dash of Rum ..Just what summer needs !!
Do you know vitamin C content is actually much higher in the unripe Mango than in the ripened one. Eating an unripe mango daily during the summer season prevents infections.
An in vitro study, conducted by Texas researchers, found mango polyphenols to down regulate inflammatory responses in cancer and non-cancer breast cells.
The Mango Pickle I am sharing today is super easy to prepare.It’s a no-cook recipe .The only thing is you need a little patience. The process of Pickling is really interesting.
Before that I want to share another interesting fact about pickle that I read somewhere..
Amba ,a condiment hails from Iraq introduced by Jewish immigrants in the mid-20th century.No falafel or shawarma stand in Israel is complete without it. It is a pungent relish made from pickled mangoes.
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.”
I have used small round chilis in my pickle where as you can use regular one .You can also try this instant pickle .