Thinking of making some hot mango pickles using one or more of Mamtas recipes (havent decided which one yet). Just wondering why you include the stone in the pickle? Wouldnt that hurt your teeth if you bit it. Wouldnt be too nice to swallow bits of mango stone?

http://mamtaskitchen.com./recipe_display.php?id=10029

Im confused :o)

Cheers

Steve

P.S. why do you sometimes make it with the green skin on and sometimes without? Just for the different textures?

The one with the green skin and stones is the traditional one made in Indian homes. You cut through it with an axe type of chopper. The taste is entirely different, dilicious. You suck the pulp off the fibrous stone, yum!

Makes me nostalgic, mum used to make the mango pickle and store them in heavy glass jars which she kept out in sunshine (dunno why?). Taking the stone off a raw mango would be a daunting task and wastage of mango pulp.

...I think Rajneesh, putting it in the sun, matures it quicker so you can eat it quicker?

Yes indeed, most pickles are kept in the sun to ripen them quickly. Remember, sun is very hot in India.

Must have a go at this, and perhaps lime pickle. I did aubergine pickle this summer, using Mamta's recipe. Shame the aubergines didn't ripen properly: no idea why (they were watered daily, and kept in the stonking hot Mediterranean sun.

Phil