By Deepali Verma
March 21, 2024
This mouthwatering Goan Traditional Stuffed Raw Mango Pickle, known as Bharillyo Amlyo, is a staple in every Goan household during the summer. The season feels incomplete without the unique blend of tangy and spicy flavours this pickle brings to the table.
Raw mangoes, slit lengthwise into four (quantity as needed) Coarse salt Fresh turmeric pods, cut into pieces 150g homemade red chilli powder 2 tbsp yellow mustard seeds 2 tbsp mustard seeds 1 tbsp fenugreek seeds 3g asafoetida (Shakar chap) Oil for roasting Salt to taste Mustard oil 'KHAL' (salty water from the raw mangoes)
Slit the raw mangoes lengthwise halfway into four and stuff them generously with coarse salt. Place them under a weight, using a grinding stone or a mortar pestle, for 5-6 days. Ensure they are kept away from water and heat during this period.
Roast turmeric pods, mustard seeds, fenugreek seeds, and asafoetida in a little oil until they're fragrant. Grind these roasted spices into a fine powder.
Combine the ground spices with homemade red chilli powder, yellow mustard seeds, and additional salt. Extract 'KHAL' from the salted mangoes, and mix it into the spice blend to create a moist pickle masala.
Carefully stuff the pressed mangoes with the prepared pickle masala, ensuring the spices are well packed into the slits.
Transfer the stuffed mangoes into clean clay or mud vessels. Pour mustard oil over the mangoes until they are completely submerged, then add the remaining 'KHAL' for preservation. Store the vessels in a cool, dry place. The pickle matures over time and is best enjoyed after it has absorbed the flavours fully, typically being ready for consumption a few weeks after preparation.