MANGO PICKLES

A  JIST of  MANGO PICKLES  A few decades ago, when we were kids, the process of making raw mango pickles used to be a week-long event, as our parents used to make all the ingredients of the pickle from the scratch, including making raw chili powder.  Also, varieties of pickles used to be about dozen. And the process used to involve the entire family, extended family, and often a collaborative partnership next-door neighbors too.  the whole family was also involved in the process of peeling garlic and ginger and removing seeds from mangoes. Mango pickle-making is multi-sensory. The varied shapes and colors of the mangoes; not all mangoes are worth eating, but nearly every mango can be pickled. The feel of the firm fruit that stews to softness or still chewy pickles. The fresh acid scent of cut green mango and the thwacking sound of the manual slicers wielded by the vendors in Mumbai’s markets who do this  It is a celebration that could be global because mango pickle was one of the earli