A Slice of Life

Life, cooking and much more

Archive for the ‘Pickle’ Category

A Different Mango Pickle

with one comment

Summer is the time when women get busy to re-stock their kitchen with long lasting food items like paapad, red chilli powder and pickles. The last one, pickle, is ubiquitous all over India and you will see jars of freshly made pickle kept out in the sun. While these pickles have a long shelf life and are savored all year round, the one that I made is for immediate consumption.

This pickle is called as ‘Palu’ in my household and my husband calls it ‘Gatka’. No matter what you decide to call it, this pickle will taste great with rice or roti. Green mangoes are known for causing acidity (or what we call pitta), so to counteract this, we add methi powder (or methi seeds if you don’t have powder handy) and it gives a different taste to this pickle.

Palu or Gatka or Sweet Mango Pickle


1 Green Mango, medium sliced
1/2 cup Jaggery. The actual amount would depend on how sour the green mango is
1/2 cup Water
Oil for seasoning
1 tsp Red Chilli Powder
1 tsp Methi Powder or Methi Seeds
1 tsp Mustard Seeds
1 tsp Fennel Seeds, optional
8-10 Curry Leaves
A pinch of Asafoetida
Salt to taste


1. Microwave the sliced green mango. Transfer the slices to a microwave safe bowl, sprinkle some water and microwave it for 2 minutes. Depending on the kind of mango you choose and the power of your microwave, this time is variable. Microwave till the slices are soft to the touch and they look cooked.
2. If you don’t have a microwave, don’t sweat. You can cook the slices directly in the pan after you give a seasoning. Just hold on till I come to that.
3. Heat oil in a saute pan. Add mustard seeds and let them splutter. Now on low flame, add the curry leaves, asafoetida, red chilli powder, methi powder or seeds and the fennel seeds.
4. Add the cooked mango slices, jaggery, water and salt. Bring this to a boil until the water becomes thicker. Once this is done, you will see this as a homogeneous mixture rather than mango pieces and water together. Check out the photo to see the consistency.
5. If you have not microwaved the mango slices, then this is the time to cook them. Add the raw slices and the water. Cover the pan and cook the mango slices until they are soft to the touch. Adding salt quickens the cooking time. Once they are done, add more water if required.
6. Taste it and see if the tangy-sweet balance is to your liking. If not, add some more jaggery until it suits you fine.
7. Take it off the heat and enjoy it hot with rice or roti. Transfer it to an air tight container and refrigerate it once it comes to room temperature. This can be stored upto 2-3 weeks in refrigerator.

Serving suggestions

Tastes really good with curd rice. Try it with upma or kanda pohe and see the same old dishes take on a new taste. This is a favorite with kids since it satiates their two main taste buds – sweet and sour. You can make it more spicy and less sweet to suit the adult taste buds.


Written by A

May 7, 2010 at 12:20 pm

Posted in cooking, food, Pickle, Recipe