Mango Pickle

In the summer season, when unripe mangoes are falling from the trees, it is our duty to

pick them up and use them!!! It’s harvesting time!!

Let’s leave aside the actual pickles for a moment and just look at what making pickles means on a social level. People come together, cooperating on a collective task that has a collective value in that it feeds us all.

Harvesting, washing, cutting, bottling. The pickling process brings a community together, creating social bonds and friendships! It again illustrates that food is a collective need.

The mango pickle is easy to make!! For this,

1. Wash the raw mangoes and cut them into small chunks.
2. Add rock salt and let it soak in an airtight container for three days. Shake them daily.
3. Add peanut oil, mustard seeds, chili powder, cumin powder, fenugreek powder, coriander powder, fennel seeds powder, asafoetida, and add the soaked mangoes to this mixture and saute it for a bit.

Why dont you try and organize your local community: schools, colleges, and workplaces to come together and make a large stock of mango pickles that can be shared by all?