It’s pickle today. After fryums it’s the pickle that comes to mind when I say Summer recipes, so planned cut mango pickle which has no oil in it meaning it’s absolutely oil free. It’s pickle that gets the badge of all time favorite side dish with any thing I mean ANYTHING. When we find no dedicated side dish for breakfast or it’s been got over then this pickle takes over the role to pair it up. If you ever come to my home, you can find jars of variety pickles each with unique taste and flavor. It’s my love towards pickle that keeps me passionate and hungry to learn all diversities.
When this post shows up to your lovely face, I must have headed towards India for a week’s trip. But now as I type the post, pre-trip anxiety has taken over me with tonnes of works like packing, folding, shopping stuff running in my mind. The extra-large suitcases are wide open to swallow whatever I throw in, the cloths and dry fruits are piled up in the corner waiting their turn to get in and I am sitting in front of computer to finish up drafting vacation recipe posts.
Cut mango pickle is very much captivating in color and taste. If you take extra care in making, the process is very simple and easy. Usually the pickling is carried out in 2 days, where cutting the mangoes and marinating them in salt and sun drying the spices takes up a day. The mango cubes have to ooze out water turning itself soft and tender which may take a weeks time. When they are ready, the actual pickling begins by grinding the spices in salt water like a sauce and combining everything completes pickle making.
Cut mango pickle stands out being healthy with no oil in it. Mango cubes absorb salt, spices that harmoniously integrate with sourness and perfectly balance the taste. Pickle recipes are like treasure to me which I myself come back and refer most of the times.