Marwari Keri - Rajasthani Mango Pickle

As the scorching sun pierces through the wall of windows, I wonder how much Mom would have loved making all kinds of 'athaanu' or pickles in the abundant sunlight. In Kolkata, the high rises make direct, unobstructed sunlight a scarce commodity for those who live on the lower levels. Many a times in the summer months, Mom and us kids would take our pots of 'pickles in the making' to our wonderful neighbors' courtyard (Yes! They had courtyard right in the middle of South Kolkata!) and hope that the Rain Gods would stay at bay. Baa would constantly keep an eye out for dark rain bearing clouds. A tiny dark cloud spotted meant that we had to run to our neighbors', quickly gather all the pots and rush back!!!
'Marwari Keri' is a simple mango pickle Mom learned from a Marwari neighbor -hence the name. This is one of her signature pickles, and a family favourite. So much so that she has to send a jar of this pickle to my cousins in Nagpur every year. It takes a couple of days in sunlight - but is totally worth it. Here it goes.

Ingredients:
1 raw Mango, diced into 1" pieces.
2 tsp Haldi/ turmeric powder
2-3 tsp salt
1 tsp Methi/ fenugreek seeds, roughly crushed.
1 tsp Variyari/ fennel seeds, roughly ground
1 tsp Mangrella/ nigella seeds
2 tbsp Mustard oil
1/2 tsp Hing/ Asafoetida powder
1 tsp red chilli powder

Method:

• In a medium bowl, toss the mango pieces in 1 tsp turmeric and 2 tsp salt. All the pieces should be coated in the salt-turmeric mixture. Set it out the sun in a tray/ wide bowl for a day or two, depending on how much sunlight is available. Periodically remove any moisture that oozes out.

Mango tossed in salt and turmeric

• Tempering: In a small skillet, heat 2 tbsp mustard oil. Add Hing, Methi Seeds and Mangrella seeds.  Add the dehydrated mango pieces and toss. 

Methi and Mangrella tempered mango

• Spice it up: Add fennel seeds, chilli powder, turmeric and salt. Toss again till all pieces are coated with the spices. Set it out in the sun again, for a day. Alternatively - allow the spiced mangoes to cool, and store it in a sterilised glass jar. 

Spiced up

• Storage: It can be stored it in the refrigerator for months. For storage at room temperature, add enough mustard oil (~2-4 tbsp) that it covers the mango pieces. It keeps well, either way.
• Enjoy with parathas, roti etc. 

Marwari Keri

Bon Appetit!
Hetal from Houston

Murrabo - Mango Marmalade

Its a sweltering hot day today in Houston. It brings back vivid memories of the summer back home in India. Every summer, my mom and Baa (grandma) would be super busy making 'Athaanu' or pickles of various kinds- some sweet like Khaman, Gor keri, Murrabo and many spicy ones like Marwari keri, Pachranga etc. 


Given the elaborate and time consuming process, almost the entire family was in-charge of some step. Baa would peel the raw mangoes, while Mom would cut the mangoes and slather salt-turmeric or other spices on the mango pieces. My sister and I were in-charge of the most mundane bit - placing each mango piece cut side up on large piece of cloth in the sun. Ofcourse, we placed a couple of pieces (or more!) into our mouths! As the sunlight moved through various parts of the house, the pickled mangoes followed. The entire house would smell of fragrant spices and mangoes. If it rained (as it often does in Kolkata, after a few hot-humid days), everyone would run helter-skelter, trying to save the pickled mangoes from the rain. Ah...wonderful days!


The same fragrant flavors filled my kitchen as I made 'keri no murrabo', or mango marmalade. It is a fairly simple recipe that is made on a stovetop, and not under the sun! Here it goes -

Ingredients

Raw mangoes - 2 medium sized

Sugar - about 2 cups
Kesar/ saffron - few strands.

Cardamom seeds - 10-12 seeds(2-3 pods)

Cinnamon - 2-4 pieces, 1" long

Cloves - 3-4

Water

Method

Mango pieces in simmering water

• Peel mangoes, and cut flesh into 1 inch pieces. Discard the pits. Add to simmering water. Once mango pieces are transclucent, strain water. (You can reserve this water for refreshing mango panna.)

Translucent mango pieces in a strainer

• Chaashni/ Sugar syrup - Add sugar in a medium saucepan. Add water just enough to cover the sugar, less than a cup. Heat till sugar dissolves into syrup. Continue to cook on low heat till the syrup thickens. Check for two string consistency by taking a drop of syrup on your thumb (Carefully, the syrup will be hot), and pressing your forefinger on that drop. Once you move the forefinger away repeatedly, you'll see 'strings' form, as the syrup sticks to the thumb and forefinger. The syrup is done when you see two strings form.

Chaashni/ sugar syrup

• Add the mango pieces into the chaashni. Continue to cook on low heat, stirring gently till the syrup thickens again to almost honey like consistency (~30-35 minutes).

Mango in sugar syrup

• Turn off heat. Add saffron, cardamom, cinnamon sticks & cloves.
• Let it stay in the sauce pan overnight - to cool completely. It will thicken further as it cools. The saffron turns the syrup into a lovely amber colour.

Murrabo/ mango marmalade

• Pour in a medium sized sterilized glass jar. I used two smaller jars. Store in a cool dry place. There is no need for refrigeration, it has a long shelf life of about a year! Its so delicious, I bet it wont last that long. 

Keri no Murrabo

• It is great with thepla, parathas or even on slice of toast! Enjoy!

Bon Apetit!

Hetal from Houston