Raw mango pickles are most loved by many of us in Goa. But, this water based pickle also known as Tora Shiro which simply means raw mango slices in Konkani (the local language spoken in Goa) is simply tangy and mouth-watering.
MANGOES IN GOA
“Mango is the national fruit of India.” “It is also the king of all fruits.”Just some facts for those who didn’t know.
With the onset of the summer season in Goa, one can enjoy the views of mango trees flowering and then eventually producing the exotic juicy fruit in the peak season of March until May. However, this might vary according to the weather. This summer period can begin from February and go until June-July.
I remember if we had dewy morning running up until February-March, my mum used to always say…oh maybe we won’t get good mangoes this season…This would be the case also if it was too windy or there were sudden showers… But this didn’t stop us from enjoying this amazingly gorgeous fruit.
Goa alone produces at least 1000 different varieties of mango, but we just normally eat 4-5 common varieties like mancurad, malgesh, Alphonso, fernandin, etc. What’s interesting is that some of these names are Portuguese derived and are common surnames found in Goa.
MANGOES AND CHILDHOOD
Mango is definitely my favourite fruit and when we were little my grandmother, Avozinha as we fondly call her used to cut at least 4-5 nice juicy sweet mangoes for us to eat. During this season, as kids, mango used to be a meal for us. Whether it was breakfast time, lunch time or even tea time. She used to not let us have mango for dinner as they are quite heaty(heat producing) for the body and summers in India can get really very very hot and humid. I definitely don’t miss that weather but then this weather in UK is unapologetically bad. It’s suppose to be summer time and we still can’t put our winter clothes away yet… Gosh! It’s nice yet depressing…😂
DIFFERENT PREPARATIONS IN GOA USING MANGOES
Stuffed mango pickle
Mango and fresh cream cakes
I know I’m a bit late with this recipe as it’s not the season for raw mangoes atleast in India but you can be well prepped up for the next season…
This is a very simple recipe:
Just finely cut raw mango slices mixed with some water, salt and green chillies.. As simple as that…
Raw Mango Water Pickle Recipe
- Raw Mangoes
- Salt to taste
- Water filtered
- Chillies green or red, as per preference
- Vinegar if required
- Raw mangoes have to be cleaned, washed and wiped dry.
- Cut into thin slices but discard the seed. Add it to the buyao.
- Next, fill the buyao or any clean and sterilised jar with filtered water.
- Add enough salt to it. Give it a stir with a wooden ladle.
- Slit green chillies and add it to the water.
- Keep for a few days untouched and then enjoy.
- Wash your hands well before starting the process.
- Sterilise the storage jar well.
- Avoid storing in metallic containers or even plastic containers as there could be a possible reaction and it’s quite unhealthy too.
- Avoid touching the pickle often when left to mature.
- You can add red chillies too instead of green chillies or even both.
- After a few days the top of the pickle gets a greyish black fungus like layer. It is normal. The pickle isn’t spoilt. Just remove the layer and add more chillies if needed.
- Add a little vinegar if preferable. At a 1:1 ratio i.e. 1 tbsp. to 1 ltr of water.
- Make sure the water is at normal room temperature.
- The left over seeds can be used to flavour curries.
- This pickle lasts for a long time if stored properly in a cool, dry environment or longer if refrigerated.
- The mango skin turns olive green in colour from the fresh green raw mango colour.