Pickle Season: A Taste of Tradition and Memories

 

#Pickle Season: A Taste of Tradition and Memories

ashokkaran.blogspot.com

As the summer sun reaches its peak, it brings with it the cherished pickle season — a time that stirs up beautiful memories from my childhood.

Growing up in the countryside, I remember how my mother would prepare pickles with fresh mangoes, jackfruit, and green chilies. Our ancestral village would come alive with activity, especially around my aunt (Bua), who made the most delightful sweet pickles. My siblings and I would finish them off in no time, much to the dismay of the elders — especially me, as the eldest, often bearing the brunt of the scolding.

Those pickles were more than just food — they were an emotion. The rich aroma, the sharp tanginess, and the spicy bursts would leave our mouths watering. Back then, everything was made from scratch. Spices were hand-ground on traditional stone slabs — a process that demanded effort and care. My mother would spend hours preparing them, pouring not just her energy into the process, but her love and warmth too.

Today, the market is flooded with ready-made spice blends, making the process more convenient. But nothing compares to the pickles my mother made — and now, my wife does too. She seems to have inherited my mother’s culinary talent, and her homemade mango pickle brings back those sweet memories with every bite.

Here’s a glimpse into her traditional recipe for mango pickle:

1. Select Mangoes: Choose 5 kg of Sukul or Malda mangoes, cube or slice them as desired, and wash them thoroughly.
2. Sun-Dry: Pat dry the pieces with a clean cloth and leave them under the sun to dry.
3. Turmeric Pre-Coating: Rub the slices with turmeric and again leave them in the sun for 3–4 hours.
4. Spice Mix: Dry roast mustard seeds (yellow & black), fenugreek (methi), coriander, fennel (saunf), cumin (jeera), nigella (mangraila), ajwain, dry red chilies, and a touch of vinegar in a pan.
5. Grind Spices: Blend the roasted spices into a fine mix.
6. Mix It All: Add the spice mix to the dried mango slices.
7. Season Further: Mix in turmeric, salt to taste, saunf (whole), and chili powder.
8. Mustard Oil: Heat 500g mustard oil, let it cool, then mix it with the mango-spice blend. Add a pinch of asafoetida (hing).
9. Sun-Cure: Transfer everything to a clean jar, making sure pieces are fully coated. Leave it in the sun for a week.
10. Ready to Eat: Once flavors develop, the pickle is ready.
11. Storage: Transfer to a sterilized jar for long-term storage.

A Story of Entrepreneurship

In October 2020, Kalpana Jha and Uma Jha — two enterprising sisters-in-law from Darbhanga, Bihar — turned this age-old tradition into a successful business. They founded Jhaji Store, an online platform that offers homemade pickles using authentic Mithilanchal recipes. Today, their startup boasts a monthly revenue of ₹60 lakhs, proving that our heritage, when preserved with sincerity, can become a thriving venture.

Pickles are an inseparable part of Indian cuisine — not just for their taste but for their cultural and emotional significance. Whether it's mango, lemon, chili, or mixed vegetable, every bite tells a story of labor, love, and legacy.

Text & Photos by: Ashok Karan

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