The green, white and yellow container looked harmless sitting there on the bar, but it took only one look and a smell to know it was more menacing than it looked. It was mango pickle.
One of the consequences of having a blog titled mango&lime is that I’m urged to try everything mango. Interestingly, it doesn’t happen with lime. Don’t get me wrong, I love mangoes but there are limits.
As the night progressed and everyone got happier, the mango pickle resurfaced and D decided to suggest that I try it. Onlooker friends cheered me on. I obliged and took a very small quantity of the brownish, pungent stuff in the container and hesitantly put it in my mouth. The paste-like mango pickle wasn’t bad but it was strong, concentrated and fiery.
There are different versions of the mango pickle depending on the region in India where it’s made, but these are some common ingredients: green mangoes (of course), mustard oil, anise, turmeric, red chilli powder, fenugreek seeds and onion seeds. No wonder that little bite was enough. I don’t know if I’ll give mango pickle a chance. Maybe accompanied by something else, but for now I’ll keep away from it. What I would like to have and haven’t yet found is amchoor (mango powder). Anyone know of an Indian supermarket?