You know from previous posts that I’ve been haning out in the kitchen with my friend from India, Prethi. I have not only enjoyed learning about Indian foods, but also Indian traditions. One of the things Prethi has told me about is the food at Indian weddings.
- The fact that you need at least 11 curries. The more the better, but it must always be an odd number.
- The meal is served on a banana leaf.
- There is prescribed place on the leaf for everything – a place for the salt, a place for the sweets, a place for the pickle.
As Prethi was showing me photos of wedding meals on her iPad, the pickle is what caught my attention because it was a little dab of something red. What are they pickling that’s red? It was pickled mango, made with a lot of spices. When she learned that I’d never had mango pickle, she ran to the pantry and opened a jar for me to sample.
If you like a salty and spicy heat, you might want to try mango pickle. I found a jar in AZ. I was either at Whole Foods or Sprouts on a aisle with international foods. I’ve enjoyed stirring it into rice or quinoa. That’s what I’ll be doing for breakfast – quinoa with diced avocado, a little oil and vinegar, and a dab of mango pickle.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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