This pickle is the trademark and pride of every Goan kitchen who will claim that it is their favourite. The spice mixture is either stuffed into mangoes or mixed with mango pieces. I have fond memories of accompanying my mother to the wholesale market at Byculla, Mumbai, from where she would get the raw mangoes to make this popular Goan miskut. She made "The Best" and the thought of her miskut, still makes me salivate.
Unable to find tender mangoes for stuffing in Toronto (still looking around), I have made it with mango pieces that were salted and kept under weight for 4 days until the outer green skin colour had changed. The main ingredients for the spice mixture are turmeric powder, asafoetida (hing), fenugreek seeds (methi), mustard seeds and red chilli powder. They are lightly roasted, powdered, mixed with the mango pieces and sesame oil. Allowed to mature for 15 days before the pickle is consumed. A fabulous accompaniment to a plain rice, curry or dal transforming it to a satisfying meal. The combination of the spicy chilli powder, pungent nutty mustard seeds, slight bitterness from the asafoetida and fenugreek seeds with the tartness from the mango makes this pickle incredible to relish.
When selecting mangoes for pickles, choose ones that are raw, green, firm with the outer skin free of any spots or blemishes. Raw mangoes are rich in vitamin A, C, iron, calcium and magnesium. They are good for weight management, liver health, building the immune system, heals stomach problems, maintains healthy gums and teeth. Like ripe mangoes, green ones are delicious and healthy too.
Unable to find tender mangoes for stuffing in Toronto (still looking around), I have made it with mango pieces that were salted and kept under weight for 4 days until the outer green skin colour had changed. The main ingredients for the spice mixture are turmeric powder, asafoetida (hing), fenugreek seeds (methi), mustard seeds and red chilli powder. They are lightly roasted, powdered, mixed with the mango pieces and sesame oil. Allowed to mature for 15 days before the pickle is consumed. A fabulous accompaniment to a plain rice, curry or dal transforming it to a satisfying meal. The combination of the spicy chilli powder, pungent nutty mustard seeds, slight bitterness from the asafoetida and fenugreek seeds with the tartness from the mango makes this pickle incredible to relish.
When selecting mangoes for pickles, choose ones that are raw, green, firm with the outer skin free of any spots or blemishes. Raw mangoes are rich in vitamin A, C, iron, calcium and magnesium. They are good for weight management, liver health, building the immune system, heals stomach problems, maintains healthy gums and teeth. Like ripe mangoes, green ones are delicious and healthy too.
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Miskut (Mango Pickle)
Yields 1 kg
Ingredients:
6 cups cubed green mangoes (around 8 tender mangoes)
1 teaspoon fenugreek (methi) seeds
1/4 cup mustard seeds
1/2 cup chilli powder
1 teaspoon turmeric powder
1 cup sesame seed (til) oil
1/4 teaspoon asafoetida (hing)
1/2 cup Kosher coarse salt
Method:
Wash and pat dry the mangoes. Dice the mangoes into 1” cubes. Sprinkle them with salt and place in a plastic container. (I have used the strainer section of the salad spinner along with the outer bowl.) Keep heavy weight over the mangoes and leave them for 4 days, stirring once a day till the green skin colour has changed.
Drain mango pieces and reserve the liquid. (Around 1/2 cup liquid was obtained.) Boil the liquid and keep aside to cool.
Heat oil in a pan till smoking. Add the asafoetida and remove from heat. Allow to cool.
Lightly roast mustard seeds and fenugreek seeds separately.
Grind the fenugreek seeds to a powder. Mustard seeds should be coarsely ground.
Mix the mango pieces with the chilli powder, turmeric powder, fenugreek powder, coarsely ground mustard seeds and oil. Stir to coat the mango pieces.
Fill into a sterilized bottle. Pour over reserved mango water ensuring that the liquid level is above the mangoes. (The entire 1/2 cup of reserved liquid was used.) Seal and allow to mature for 15 days.
Once the pickle has matured, refrigerate for a longer shelf life.
Note:
Yields 1 kg
Ingredients:
6 cups cubed green mangoes (around 8 tender mangoes)
1 teaspoon fenugreek (methi) seeds
1/4 cup mustard seeds
1/2 cup chilli powder
1 teaspoon turmeric powder
1 cup sesame seed (til) oil
1/4 teaspoon asafoetida (hing)
1/2 cup Kosher coarse salt
Method:
Wash and pat dry the mangoes. Dice the mangoes into 1” cubes. Sprinkle them with salt and place in a plastic container. (I have used the strainer section of the salad spinner along with the outer bowl.) Keep heavy weight over the mangoes and leave them for 4 days, stirring once a day till the green skin colour has changed.
Drain mango pieces and reserve the liquid. (Around 1/2 cup liquid was obtained.) Boil the liquid and keep aside to cool.
Heat oil in a pan till smoking. Add the asafoetida and remove from heat. Allow to cool.
Lightly roast mustard seeds and fenugreek seeds separately.
Grind the fenugreek seeds to a powder. Mustard seeds should be coarsely ground.
Mix the mango pieces with the chilli powder, turmeric powder, fenugreek powder, coarsely ground mustard seeds and oil. Stir to coat the mango pieces.
Fill into a sterilized bottle. Pour over reserved mango water ensuring that the liquid level is above the mangoes. (The entire 1/2 cup of reserved liquid was used.) Seal and allow to mature for 15 days.
Once the pickle has matured, refrigerate for a longer shelf life.
Note:
- If desired, chilli powder and turmeric powder can be lightly roasted. Do not burn.
