Celebrity Chef Amrita Raichand shares her culinary secret: a mango pickle recipe
In the late ’90s, her face became the representative image of the emerging modern Indian mother — the mother who multi-tasked and yet looked completely stress-free. Endorsing home appliances brands, flashing her million-watt smile, model Amrita Raichand was the poster woman of this new-age Indian woman. But suddenly, Amrita was missing in action for a while. “I took a long break because I always wanted to be a mother and I was totally enjoying it. I let go off myself for more than six months,” says the model.
During the mid-2000s, Amrita made a comeback with the show Mummy Ka Magic on the channel Food Food. Since then, the model-turned-chef is happy playing the new role. “It all happened because I enjoy cooking for my son. Sanjeev (Kapoor), who is a dear friend, dropped by one day to visit us and insisted I host a cooking show for children,” reveals Amrita.
With the mango season in full swing, Amrita remembers her mother’s Alphonso mango pickle. “It is a recipe that my mother borrowed from our neighbour, a Parsi aunty. My mother had mastered it. Now I am trying to do the same,” she says, adding, “What’s different about it is that the mango isn’t sliced. The whole fruit, along with the skin is pickled.”
Ripe Alphonso Mangoes (whole with skin) - 4 nos.
Mustard seeds - 66 gms
Red Chilli powder - 53 gms
Turmeric powder - 9 gms
Jaggery - 140 gms
Red sugarcane Vinegar - 100 ml
Garlic - 1/2 a pod (finely crushed)
Ground Cumin seeds - 1/2 tbsp
Salt - 2 tsps
Step 1: Soak the jaggery in vinegar
Step 2: Steam the mangoes for a about 15-18 minutes without peeling them till they are soft yet firm. Leave them to dry on a paper towel till the fruits completely cool down
Step 3: Mix the powdered masalas along with the crushed garlic and strain the jaggery and vinegar (as the jaggery may have some
impurities) into the mixture
Step 4: Put some oil at the
stalk of the mango to seal it. Then apply the masalas all over the fruits, put them in a sterilised jar, leave it in the sun for 4-5 days and then, it’s good to be eaten