Miscut (Goan raw mango pickle)
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A spicy, vinegar-based pickle of raw mango pieces in a red chilli, mustard and fenugreek masala, made in summer and kept through the monsoon.
Region: GoaOccasion: Made in April–May; eaten through the yearTime: 1 hr + 2 days salting + 1 week restingServes: 1 medium jarVegan
Ingredients
- 1 kg raw mangoes, cut in small pieces with skin
- ¼ cup salt
- 20 dried Kashmiri red chillies
- 1 tbsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp asafoetida
- 1 cup Goan or other vinegar
- 1 cup sesame or other oil
- 2 tbsp sugar (optional)
Method
- Mix the mango pieces with the salt and leave for 1–2 days in a covered glass or ceramic jar, stirring once a day. Drain off and keep the brine.
- Dry the mango pieces on a cloth for a few hours.
- Grind the chillies, mustard and fenugreek with the vinegar to a fine paste.
- Heat the oil until hot, turn off the heat, add the asafoetida and turmeric, then the masala paste. Cool completely.
- Mix the mango pieces, masala, sugar and a little of the brine. Pack into a dry, sterilised jar with a layer of oil on top and leave a week before eating.
History
Pickling raw mangoes in summer with salt, vinegar and spices is a long-standing way of storing food for the rainy season in Goa.
Significance
Miscut is eaten with rice and curry, with pez, and with simple monsoon meals when fresh vegetables and fish are scarce.