Goa is blessed with a vast variety of mangoes with every household having at least one, two or more mango trees in their property. During summer, raw green mangoes are preserved into pickles for the rainy season or to relish throughout the year. One of the traditional and ultimate loved Goan pickle is the miskut. Tender raw mangoes with a soft seed are cut lengthwise, halfway into four, the seed discarded, stuffed with salt and kept under weight for 5 days until they change to olive green in colour. Filled with a spice mixture and tightly secured with a twine. Layered in a sterilized container immersed in oil to mature and preserve. An irresistible, satisfying accompaniment to a Goan meal.
Asafoetida, Bedgi Chillies, Broken Mustard, Chepni Mangoes, Fenugreek, Mustard seeds, Oil, Pepper, Salt, Turmeric.
Transfer the contents into an air tight, dry jar on opening. Always use a dry spoon.
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