Celebrity Chef Amrita Raichand shares her culinary secret: a mango pickle recipe

Ayesha Tabassum Published :  12th May 2017 06:00 AM   |   Published :   |  12th May 2017 06:00 AM
AmritaRaichand

AmritaRaichand

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.”  

Ingredients:
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 

Method:
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

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