Episode 2
Namaste, Greetings from Shirish and Pooja
Welcome in " A Story of Raw Mangoes" (कच्ची कैरी)..!
April and May are the months of harvesting the Raw Mangoes and keeping them for Ripening. I wanted to have the Ripened mangoes specially Alphonso mangoes this Season, But before I get some Alphonso mangoes from the farm, Pooja plucked some Raw mangoes for the pickles.
I was unaware that Pooja is going to prepare so many instant pickles. She went to our mango farm and plucked many Fresh Raw mangoes and while coming back home she Rinsed them in a natural Spring near our home. Yes the water coming out from the pipe 24/7 running natural spring. She Came back home in a hot afternoon. It is very becomes hot during Summer in Maharashtra hence is the reason Alphonso Mangoes are fervent in nature.
The first pickle Pooja started preparing is Called brine "Kharatle kairi" (Raw Mangoes in Brine). The rinsed raw mangoes were cut and put in brine. This is the quickest version of Pickle that can anyone prepare.
For the next one which is called "Methamba" (Pickle with Fenugreek).
Pooja Started it by grating jaggery. She cut the Raw Mangoes into dices, added turmeric, Chili Powder, Salt and kept for marinating. Meanwhile She made the "Phodni" (tempering) by boiling oil and adding Fenugreek, Fennel, Cumin and Cloves into it. When the oil and spices were hot enough, marinated mangoes were added followed by grated jaggery and boiled till the jaggery is caramelized. I had gone out for work and returned home while Pooja was preparing for her next pickle. I sat on my rocking chair, Pooja offered me water but she told that she is making "Kairiche Panhe" (Raw mango drink) which is made by boiling raw mangoes in water, scraping the pulp and adding it in water with jaggery and pinch of salt. Garnished it with "Pudina" (mint leaves) and voila "Panhe" was ready.
Pooja was grating raw mangoes for her next recipe, called "Muramba" (Sweet raw mango pickle). She started it by frying Grated mangoes in "Ghee" (Clarified butter) adding sugar, Cinnamon. Boiled it, Cooled and bottled.
Meanwhile we enjoyed the "Kairiche Panhe" (Raw mango drink) together and Pooja loved it.
For the last recipe "Kairiche Tikhat lonache" (instant spicy mango pickle) Pooja took diced raw mangoes and mixed some salt in it, meanwhile she had kept oil boiling. In a bowl she mixed split mustard seeds, turmeric powder, asafetida powder and added boiling oil to this mixture.
Then she added salted raw mango dices in the spice mix, the Instant spicy pickle was ready.
All these mango pickles have shelf life of up to two months and are very simple and easy to and prepare.
Although these pickles are eaten as side dish but they enhance the taste of meal. All ingredients used are indigenous and organically home grown. Let us know how do liked these pickles you by commenting below.
Dhanyawad (Thank You) for watching "Raw Mango Recipes -Traditionally made | Maharashtra Traditional Life | Red Soil Stories | Pickles"
Love
Pooja & Shirish
Watch 1st Episode here: Saagoti Vadey | Chicken Curry -Traditionally made | Maharashtra Traditional Life | Red Soil stories : • Saagoti Vadey | Tradit...
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