MISKUT

Torache Miskut / Raw Mango Pickle / Goan Pickle / Miskut

Ingredients:

1kg of cut raw mango pieces (size of pieces is as per your desire 1inch / ½ inch).

¾ cup Sea salt (jada namak)

¾ tablespoon Turmeric

For the pickle masala:

80 bedki chillies

500ml sesame oil

75gms mustard dal / Split mustard seeds

For roasting:

10-12 bedki chillies

12-14 peppercorns

1 ½ tablespoon mustard seeds

1 teaspoon fenugreek seeds

4 small pieces of hing (asafoetida) approx. ¾ inch or ¾ teaspoon powder

***If you are using powder hing / asafoetida add this into the oil but after you switch of the gas and not when it’s in the heating process, rather as it’s kept for cold in the warm stage.

*** 1 Kg raw mango pieces were used with out the seeds (only cut piece weighed)

Pre- Preparation:

A

1. Clean and wipe the raw mangoes, cut them to desired size pieces.

2. Put the raw mango pieces into a bowl and add the salt to it (mix well).

3. Take a slightly smaller plate then the bowl and keep it on top of the mango pieces (I used aluminium cover, which I wrapped in plastic).

4. On top of this add about 20-25 kg weight. I used stones wrapped in plastic to avoid any dirt from falling into the preparation.

5. Every 12 hours remove the stones and stir the mango pieces and set it back again.

6. Do this for 2 days (I know of families that keep it for 3-4 days).

7. Now strain the mango pieces and save the liquid for later use.

B

1. In a pot heat the oil till it just starts to smoke at this point switch off the gas and keep it for cooling (If using hing powder add it to the oil as it’s kept for cooling).

2. Boil the reserve liquid that you got form the mangoes and set it to cool.

 

C

1. Grind the 80 chilies to a fine powder

2. Take little oil in a pan and slightly roast (individually) fenugreek seeds, mustard seeds, peppercorns, asafoetida and 10/12 chillies. After roasting put this in a plate and let it cool.

3. Now in a grinder / mixer add the 10/12 chillies and coarsely grind then add the asafoetida pieces and grind again till it becomes powder and mixes well with the chillies.

4. Last add the mustard seeds and fenugreek and give it 2 pulse in the same grinder / mixer; the masala will look coarse.

 

Method:

1. In a bowl mix the chili powder, turmeric and mustard dal with the ground mixture to make a paste along with ½ cup oil and ½ cup reserve liquid (this paste can also be used in making “Goan Stuffed Mango Pickle”).

2. Add more reserve liquid if required (I used one more tablespoons) please don’t add more or your pickle might turn too salty.

3. Now mix this paste along with the cut mango pieces with your hand / spoon.

4. Once it’s mixed put the pickle into a sterilized dry container.

5. Pour the remaining oil on top of the pickle.

6. The oil should cover the top and the pieces should be underneath.

7. Don’t allow any pieces to be above the oil.

8. Close the container and store it for atleast 3 weeks before consuming.

9. Goan Miskut / Goan Mango Pickle is ready.

 

Enjoy life, it’s delicious.