Raw mango adds a tangy punch to Bangladeshi cuisine. Summer means it's time for some mango pickle and raw mango.
You will hardly find any Bangladeshi who doesn't have a mango pickle with their meal every once in a while, especially during summertime.
A few days ago, I prepared some mango mash in a very traditional way.
Let me share...
What we need?
- Raw/green/unripe mango
- Salt and sugar
- Mustard oil
- Dried red chili
- Lime juice
- Rock salt
The process.
I took one mango, sliced it. It was soft enough so it took me no time. You can use a food processor or use a knife to finely cut the mango (leave the seed).
Take roasted red chili as per your taste, add some salt and mash them properly.
This is our hand-pressed traditional mash-making kitchenware. It's made out of clay and the thing that mashes it is made out of bamboo, very eco-friendly.
Properly mashed.
Add the mango and mash it with the chilis.
Almost done.
Pour it in a bowl and add sugar, lime juice, rock salt, and mustard oil. Mix it properly.
And here you have your mouth-watering food.
You can eat it along with curry and rice or solo.
I can remember, during our childhood my maternal Grandma used to put huge jars of mango pickles on the sun. We used to steal some from the jar.
This reminded me of the good old days!