A hearty non-spicy punjabi-style pickle of homegrown Rajapuri mangoes. They've slow cooked for 6 months in ceramic jars. We've finally bottled it all! Amazing side to any dish Indian.
Story of the Pickle:
Some of you know Mum through her Dilkhush Raagi Cookies.. For those of you who don't, her gig is spreading love through food.
Mum first met Rajapuri in 2010. She was in love with this juice explosion of mango. She let them ripen and brought to Bombay the first round of 'Juicy Jumbos'. Now, over a decade later, Mum has returned to the Rajapuri, to work with it raw. Trials were really poetic. She sat on her stool in the middle of our processing room, all the ladies around her, singing while working, chopping the mango and mixing the masalas.
Her recipe is of a Punjabi-style non-spicy pickle in mustard oil. The pickle has been slow cooked basking in the sun for a fortnight. Thereafter, the pickle matured in ceramic jars in the shade for 6 months.
Mum's Dilkhush Mango Pickle
We're all out! We know you enjoyed this because of the time the ingredients received, flavours mixing well with each other.
We're already working on the next pickle. Same flavours, 'nother core ingredient. Coming soon!
Until then, if you like chili, check out our Thecha.