Introduction: Mango pickles are a quintessential part of Indian cuisine, adding a burst of flavor and tanginess to any meal. Among the myriad varieties of mango pickles, Narasimha Ballavaa’s Cut Mango Pickle stands out for its authentic taste and traditional preparation methods. In this blog post, we’ll delve into the process of preparing this delectable pickle, preserving the essence of Narasimha Ballavaa’s culinary legacy.
Ingredients: To begin, gather the following ingredients:
- Raw green mangoes
- Mustard seeds
- Fenugreek seeds
- Red chili powder
- Turmeric powder
- Asafoetida (hing)
- Salt
- Mustard oil
- Vinegar (optional for preservation)
Preparation Method:
- Selecting Mangoes: Choose firm, raw green mangoes for the pickle. Wash and wipe them thoroughly to remove any dirt or impurities.
- Cutting Mangoes: Peel the mangoes and cut them into small, bite-sized pieces. Ensure that the pieces are uniform in size to facilitate even marination and pickling.
- Sun-Drying: Spread the mango pieces on a clean, dry surface under direct sunlight for a few hours. Sun-drying helps to remove excess moisture from the mangoes, preventing spoilage during pickling.
- Preparation of Spice Mix: In a dry pan, lightly roast mustard seeds and fenugreek seeds until they release their aroma. Allow them to cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.
- Marination: In a large mixing bowl, combine the sun-dried mango pieces with salt, turmeric powder, red chili powder, and the freshly ground spice mix. Mix well, ensuring that the spices coat the mango pieces evenly.
- Tempering: Heat mustard oil in a pan until it reaches smoking point. Turn off the heat and add a pinch of asafoetida (hing) to the hot oil. Allow the tempering to cool slightly before pouring it over the marinated mango pieces. Mix thoroughly to incorporate the tempered oil into the pickle.
- Storage: Transfer the prepared mango pickle into clean, sterilized glass jars. Ensure that the pickle is submerged in oil to enhance its shelf life. Optionally, you can add a splash of vinegar to the pickle for additional preservation.
- Maturation: Place the sealed jars in a cool, dry place away from direct sunlight. Allow the pickle to mature for at least a week before consuming. During this time, the flavors will meld together, resulting in a more robust and flavorful pickle.
Enjoying Narasimha Ballavaa’s Cut Mango Pickle: Once the pickle has matured, serve it as a delectable accompaniment to a variety of Indian dishes, including rice, roti, paratha, or even as a condiment with snacks. The tangy and spicy flavors of this pickle are sure to tantalize your taste buds and elevate your culinary experience.
Conclusion: Narasimha Ballavaa’s Cut Mango Pickle is not just a condiment; it’s a culinary tradition passed down through generations. With its vibrant flavors and authentic preparation method, this pickle embodies the rich heritage of Indian cuisine. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey to savor the tantalizing taste of Narasimha Ballavaa’s Cut Mango Pickle.
