Raw mango pickles are most loved by many of us in Goa. But, this water based pickle also known as Tora Shiro which simply means raw mango slices in Konkani (the local language spoken in Goa) is simply tangy and mouth-watering.
MANGOES IN GOA
“Mango is the national fruit of India.” “It is also the king of all fruits.”Just some facts for those who didn’t know.
With the onset of the summer season in Goa, one can enjoy the views of mango trees flowering and then eventually producing the exotic juicy fruit in the peak season of March until May. However, this might vary according to the weather. This summer period can begin from February and go until June-July.
I remember if we had dewy mornings running up until February-March, my mum used to always say, ‘oh maybe we won’t get good mangoes this season.’ This would be the case also if it was too windy or there were sudden showers. But this didn’t stop us from enjoying this amazingly gorgeous fruit every summer.
Goa alone produces at least 70-80 different varieties of mangoes, but we just normally eat 4-5 common varieties like malcurad, malgesh, Alphonso, fernandina, monsarrate, Xavier, hapus, ostin, etc. What’s interesting is that some of these names are Portuguese derived and are common surnames found in Goa.
In Goa, every year they also have different mango festivals. Mankurad Mango Festival is one such festival that celebrates the humble malcurad mango. It’s an initiative by #TransformGoa and I think it’s just amazing.
MANGOES AND MY CHILDHOOD
Mango is definitely my favourite fruit and when we were little my grandmother, Avozinha as we fondly call her used to cut at least 4-5 nice juicy sweet mangoes for us to eat. During this season, as kids, mangoes used to be a meal for us. We normally wore the oldest clothes from our wardrobes while eating them as my mum believed the mango stains wouldn’t go even after 5 washes and thus ruining new clothes.
Whether it was breakfast time, lunch time or even tea time, it was mango time, all the time. However, avozinha used to not let us eat mangoes for dinner as they are quite heaty (heat producing) for the body and summers in India can get really very very hot and humid.
I definitely don’t miss that weather back in India. But then this weather in UK is unapologetically bad. It is suppose to be summer time now but we still can’t put our winter clothes away… Gosh! It’s nice yet depressing…😂
Today is Summer Solstice, the longest day in the year here in the UK. So, I just hope it doesn’t rain. Oh no! However, I won’t be able to enjoy much of the sunshine as I’ll be at work but I hope ya’ll can pop out and enjoy the sunshine on a beach or in the park or somewhere nice. Just go out on a picnic with the fam.
I’ve grown up eating this pickle because avozinha used to make sure to pickle raw mangoes and fill them in buyaos so that we could enjoy some nice amlis all year round. She used to use the whole small raw mangoes and then once it was pickled enough she used to remove it out and slice it for us to enjoy with our meals. Avozinha being 87 years old still enjoys eating this pickle even though its not too good for her.
DIFFERENT MANGO PREPARATIONS IN GOA
Curries are made of dried sliced mango called solam, and also of the seed which id dried called paddo. My mum used to add some almost ripe mango pieces in our prawn curry too for an extra tangy punch to the coconut curry. I loved it and I still crave for it too. It’s definitely my delicious craving.
Chutney is made with mangoes too. Mango chutney is a sweet, sour and tangy preparation made of raw mangoes. Some people even add raisins to it for that extra sweetness.
Lonchem is another mango pickle which is made with raw mangoes and a mixture of different whole spices and spice powders.
Stuffed mango pickle also known as borleleo amleo or miscut is another mouth-watering pickle made from raw mangoes. I love this and I’m really craving for it badly, right now. Hopefully, I can get my hands on some when I next visit Goa. This type of pickle is mainly pickled raw mangoes stuffed with a coarse chilli paste.
Mango milkshakes have to be my favs. Some nice pulpy mango meat with some milk. Blend it together and you’re sorted. Add sugar, if you like, for some extra sweetness and maybe even some freshly crushed cardamom. Don’t forget to add cold milk and cold mango pulp and maybe even some ice to beat the summer heat.
Mango cheesecakes– the cold cheesecake version. Some mango pulp mixed with some cheese cream and whipped cream for the top.
Mango and fresh cream cakes- these are light yet to die for. The mango pulp is added to the cake batter.
Mango wines- this is something new to me and I’m yet to taste it. It is called Pomar de Frutas. It is a wine crafted from Alphonso Mangoes.
Mango Jam or Mangaad- This is simply Mango pulp with sugar and some whole spices like cloves, cinnamon. Cooked until thickened.
Mango Sasav- This is another of my favourite dishes but I’ve mostly eaten it with Hog plums or commonly known as ambadeachem sasav. Some of the key ingredients in this preparation is coarsely ground coconut, mustard seeds, curry leaves, etc.
I know I’m a bit late with this recipe as it’s not the season for raw mangoes atleast in India but you can be well prepped up for the next mango season and for those of you who can get your hands on some raw mangoes please try out this recipe and I promise you’ll be a fan.
Anyway, lets dive into the recipe.
Raw Mango Water Pickle Recipe
- Raw Mangoes
- Salt to taste
- Water filtered
- Chillies green or red, as per preference
- Vinegar if required
- Raw mangoes have to be cleaned, washed and wiped dry.
- Cut into thin slices but discard the seed. Add it to the buyao.
- Next, fill the buyao or any clean and sterilised jar with filtered water.
- Add enough salt to it. Give it a stir with a wooden ladle.
- Slit green chillies and add it to the water.
- Keep for a few days untouched and then enjoy.
- Wash your hands well before starting the process.
- Sterilise the storage jar well.
- Avoid storing in metallic containers or even plastic containers as there could be a possible reaction and it’s quite unhealthy too.
- Avoid touching the pickle often when left to mature.
- You can add red chillies too instead of green chillies or even both.
- After a few days the top of the pickle gets a greyish black fungus like layer. It is normal. The pickle isn’t spoilt. Just remove the layer and add more chillies if needed.
- Add a little vinegar if preferable. At a 1:1 ratio i.e. 1 tbsp. to 1 ltr of water.
- Make sure the water is at normal room temperature.
- The left over seeds can be used to flavour curries.
- This pickle lasts for a long time if stored properly in a cool, dry environment or longer if refrigerated.
- The mango skin turns olive green in colour from the fresh green raw mango colour.
Do you want to know more about pickles? Please check #thehomemadepickleseries post to know more.
How about some meal plans?
- I think Chicken Pulao or Garlic Pulao will go well with some French Bean Poriyal and some of this raw mango water pickle as an accompaniment.
- Tangy Masala pulao as the main dish with some festive salad and a bit of prawn balchao just goes perfectly well.
I think these two options should be enough for this time. If you have some more interesting combinations (meal plans) with the recipes on the blog please do comment down below and let me know. I would love to hear from you all.
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Until next time, Ciao!