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Mango pickles are delicious

Ilisapeci Tinanisigabalavu
Friday, December 08, 2017

Pickling is known to be one of the oldest methods of preserving food and is a good source of antioxidant, supplies essential minerals and vitamins and good for digestion.

For Sumitra Devi Raj, making mango pickles is a passion she shares with her family. The 47-year-old from Verata in Tailevu, has been a market vendor for the past 22 years and sells at the Suva Municipal Market every day.

Mrs Raj is one of the few ladies who sells fresh crushed mango chutneys and sundried mango pickles.

With the help of her husband and business partner, the couple also make the chutney for overseas clients.

"There are times when some people go overseas and they place orders for the chutneys and pickles to take with them. Some clients place $40 worth of chutneys and kuchla orders and my husband helps me make them," she said.

Commonly known as Babbi, a normal day for her would include waking up at 3am to do chores before coming down to the market at 5am. Mrs Raj and her family plant their market produce and are also middlemen in some aspects of their family business.

Sundried mango pickles can be preserved for three to four months, and fresh crushed mango pickles can be kept for a week. Mrs Raj sells the pickles and chutneys for $2 a pack.

Sumitra's sundried pickles

Ingredients:

* Jeera

* Sarso

* Methi

* Ajwain

* Mangeral

Method:

* Slice and sun-dry mangoes for two days;

* Mix all ingredients into the mangoes;

* Soak the spiced mangoes in mustard oil;

* Pack and store for later consumption.








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