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#1
12-17-2006, 12:26 PM
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A Happy food Related Story.
years ago i was at an indian buffet (south east asian if you like)
I had a condiment that was like a pickle .. it looked like some busted up green vegetable - and it was frigging amazing. strong, salty, tasty. i've never been able to find it since. last week the afghan student working with me (who lived in Pakistan for most of his life) as well as another fellow from Pakistan in my office got talking about Indian food. I mentioned this 'pickle' stuff and the young guy said he though he knew what i was on about and on the way home we'd stop into a Pakistani grocery to see if it was there. i walked in and within a few minutes - the clouds parted and a shaft of pure golden sunlight shone straight down on an assortment of these pickled mangos. Some mixed, some extra hot, .... i grabbed 4 different bottles. went home .. opened the 1st jar .. and died and went to heaven. this stuff is THE SHIT !!!! 
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#2
12-17-2006, 12:36 PM
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hmmm me thinks i might have to find some...
__________________
No Regrets. Quote:
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#3
12-17-2006, 01:05 PM
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Hmmm... I can see next week's trip to Charlotte will involve a trip to the Asian markets. Sounds like a great gift for my bro and an indulgence for myself. (My brother so rarely gets to eat "exotic wonderous cuisine" due to his girlfriend and soon to be fiance being too Southern for our um..."taste."
Thank you for this news report, urge.
__________________
By the time you're twenty-five they will say you've gone and blown it. By the time you're thirty-five I must confide you will have blown them all
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#4
12-17-2006, 01:39 PM
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if you're looking - they might refer to it as mango chutney - but its really a pickled mango - and its green..
edit to update .. i just grabbed 3 out of the fridge (the 4th is at work) my fave : Mitchell's Mixed Pickle - made in pakistan they have a web site : www.mitchells.com.pk also - - National - Extra Hot Mixed Pickle in Oil - made in pakistan and finally : - Nirav - homemade extra hot mango pickle - get this : Indian Groceries & spices inc. Spokie Il. the one that looked the most authentic was made in the USA. the ones that have american sounding names - made in pakistan. word of caution: i dont find them very hot - but i have a high tolerance. the real thing to take care about is - they are packed in oil - high fat content. i can only eat a small amount at a time because of that. Last edited by urgeok; 12-17-2006 at 01:51 PM.
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#6
12-17-2006, 04:20 PM
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Me too. I know what you're talking about now. We can get it at the Indian restaurant in Columbia, SC. Good shit. (They know my brother by name. Mostly because he's a homicide investigator I think).
__________________
By the time you're twenty-five they will say you've gone and blown it. By the time you're thirty-five I must confide you will have blown them all
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#7
12-17-2006, 05:51 PM
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which one is most flavorful? (heat is of no import i can take alot) im in it for the flavor.
__________________
No Regrets. Quote:
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#8
12-17-2006, 06:26 PM
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Quote:
It's a south indian specialty. They're not really mangoes as "we" know them, they're a variety grown in south/western asian coutries, especially india...and they're picked before maturity. This practice originated in the more village-y areas of south india, whether or not it came out of food shortage...etc, I'm not sure. For some trivia - they grow a lot of cashews there too. Spals brother is half indian, so I've learned quite a bit from him in terms of cooking/flavours (to an extent), and a few treats like this one. There's generally two varieties (not so much in terms of flavour, there's more, but shape/size of mango), theres: The larger peices of the larger mangoes...they're generally milder, they're quite hard and not very palitable, you CAN chew through them, but it's more the sauces they're in that they've been used as a part of, although if you add the peices to a curry, they'll soften. Then there's the TINY ones, a little more bitter (my personal favourite), these are much softer, and have not developed a hard seed yet; they're babies. They're actually BOTH "under-ripe", hence the bitterness and darkness in colour. In this case, the sauce is more secondary...they're in a deep red sauce more often than not, and have a real kick, the fruit is very tart, and the sauce is a good heat. I like to cut them up into tiny peices and add them to salads and sandwiches. The variety of different flavours varies region to region...there are SO many different manufacturers, that telling you a brand among thousands would be ridiculous. Pretty much all I've tried has been great, so have a go at all you can find, no doubt you'll find a favourite. Man, I love living in a town with 3 eastern asian grocery stores, and two indian ones...spice heaven. Oh, and if you can get it...my personal favourite at the moment is "Mother's recipe" Kerala Vadu Mango. It's of the latter mentioned variety, and just has that kind of intense flavour that makes the sides of your jaws feel like they're aching...but in a good way.
__________________
It's not the bullet with your name on it you have to worry about...it's all those other ones marked "to whom it may concern." Last edited by Phalanx; 12-17-2006 at 06:30 PM.
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#10
12-18-2006, 02:16 AM
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Quote:
Mitchell's Mixed Pickle - made in pakistan they have a web site : www.mitchells.com.pk
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