Today I will share a recipe with you that is very close to my heart. Come the summer season and the season of mangoes and raw mangoes. My Mom would make varieties of pickles with mangoes at home. One of them would be "Goad Meil" or "Goad Lonche". "Goad" meaning sweet and Meil or Lonche meaning pickle.
Frankly speaking, I used to never like this pickle until I grew up. My Mom would pack a big bottle of this pickle to my hostel and my hostel mates used to love it. It was then that I realized the importance of food cooked by my Mom and home cooked food. Now that I am married, my hubby loves this pickle which Mom makes. This time I thought that I should learn this recipe from my Mom. I had tried it once before, but it did not turn well and my hubby did not like it. I tried it again this time after gathering all my guys and yes, it was perfect. The hot taste of chilies, the spicy masala used for tempering along with the sweetness of jaggery and the sourness of raw mangoes adds a distinctive taste to this pickle. All these flavors dance together and when I eat this along with chapatis I get back into a flashback of the past.
Ingredients: Makes one bottle of pickle
- 1 Raw Mango
- 2-3 green chilies
- 1 and 1/2 cup jaggery
- 1 tsp sugar
- 1 tsp red chilly powder
- 1 tsp salt or to taste
For Tempering:
- 1 tsp mustard seeds
- 1/2 tablespoon methi / fenugreek seeds
- 10 black pepper seeds
- 1 tsp hing / asafoetida / piece of asafoetida
- 1 tablespoon oil
Procedure:
- Peel the raw mango and cut into small pieces. Cut the green chilies into 2 cut horizontally.
- In a pressure cooker, add the raw mango pieces, green chilies and 1/2 cup water. Cook for one whistle and switch of the gas.
- Side by side, mix the jaggery into 1 cup water and keep aside.
- For the tempering with masala, take a tadka pan. Add 1 tablespoon oil and let it get heated for 1 minute. First add the asafoetida, then add fenugreek seeds, then add black pepper seeds and last add the mustard seeds. Switch off the gas.
- When this cools, crush the mixture with a mortar and pestle. Keep this aside.
- Take a deep bottom pan and mix the jaggery mixture along with the water with the raw mango mix from the pressure cooker. Switch on the gas and let it simmer on low flame.
- Continue to cook till the mixture gets reduced to 1/2 by stirring occasionally to avoid burning.
- Add 1 tablespoon sugar and red chilly powder.
- Adjust salt.
- Add the ground masala for tempering and stir well.
