Chutneys, pickles & drinks · Biya Samaraan
Khummar
Tangy grated raw mango pickle
A mitho (sweet) and tikho (spicy) sun-cured pickle of grated raw mango (Rajapuri variety preferred). The mango is salted and sugared, covered with muslin and left in the sun for 10 days, then finished with crushed cumin, asafoetida and chilli powder and sunned one more day. It is a condiment for Bhatia breakfast breads.
Ingredients
Make
Method
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Wash, peel and grate the raw mangoes.
In a container, mix the grated mango with the salt and turmeric powder. Leave it for .
Add the sugar and blend well. Cover the container with a muslin [fine cotton] cloth tied firmly so it is almost sealed, and put it in sunlight for 10 days.
Every evening during these 10 days, open the cloth, stir the mixture and cover it again with the muslin.
After the 10 days, coarsely pound the whole cumin and add it along with the asafoetida and the red chilli powder. Mix well until everything is thoroughly blended, then leave it in sunlight for 1 more day.
Let the khummar cool overnight, then transfer it the next morning into a dry, sterilised glass jar. It is then ready to eat.
My notes
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Tips and variations
Use a dry spoon to take pickle out of the jar — any water spoils the pickle.
Serve with
An accompaniment to many Bhatia breakfast items such as Koki and Batatay jo Phulko.
Recipes mentioned here
Nutrition
EstimatedThe recipe gives no amount for the mango, which is most of the dish, so we have not estimated this one.
Good to know
The 10-day and 1-day periods are sun-curing times.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos