Kusandi Barmah (Spiced Mango Pickle)
This traditional Gujarati pickle transforms raw, fiberless mangoes into a tangy and spicy preserve that can be enjoyed year-round. The unique combination of tamarind, mustard seeds, and vinegar creates a complex, zesty flavor profile that penetrates the sun-dried mango slices. Aged in mustard oil and sun-cured for ten days, this pickle develops a rich, savory taste and a tender texture perfect for accompanying Indian breads or rice dishes.
Ingredients
- 5 pounds Raw mangoes (fiberless variety like Koyal) (Originally '5 Seer'. Converted assuming 1 Seer ≈ 1 lb in this context.)
- 1/2 pound Salt (Originally '0.5 Ratal'.)
- 1/2 pound Tamarind (fresh, seeds removed) (Originally '0.5 Seer'.)
- 2 ounces Dried red chilies (Originally '1 Navtank' (approx 58g).)
- 2 ounces Whole mustard seeds (Originally '1 Navtank' (approx 58g).)
- 3 cups Mustard oil (Originally '1 Bottle' (approx 750ml).)
- 1 1/2 cups Strong vinegar (Originally '0.5 Bottle' (approx 375ml).)
- 3 tablespoons Turmeric powder (Optional for color. Originally '2 Tola' (approx 23g).)
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Instructions
- 1Select good quality, fiberless raw mangoes. Wash them thoroughly and wipe them completely dry. Slice each mango lengthwise into two pieces, keeping the skin on. Remove the stones. Weigh the prepared mango slices to ensure you have 5 pounds.
- 2Place the mango slices in a jar and mix with the salt. Keep the jar covered for two days. On the second day, toss the mangoes to ensure they are evenly coated and rotated from bottom to top.
- 3On the third day, remove the mango slices from the jar and spread them out to dry in the sun for two days.
- 4A few hours before making the final mixture, grind the tamarind finely. Place it in a stoneware or ceramic vessel and soak it in the vinegar for 5 hours.
- 5After the tamarind has soaked, mix it with the dried red chilies, whole mustard seeds, mustard oil, and the prepared mango slices. If a yellow color is desired, mix in the turmeric powder at this stage. Pack the mixture into a jar, cover tightly with a lid, and tie a cloth over the top.
- 6Place the sealed jar in the sun for 10 days to cure the pickle before consuming.
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