How we cure a pickle, the slow way
May 20266 min read
A step-by-step walk through the Ruchi kitchen, from raw mango to sealed jar, and the four rules we never break.
People often ask what really happens between a raw mango and the jar on their table. The honest answer is: not much that is complicated, and a lot that takes time. Here is our process, start to finish.
1. Pick at peak
We buy raw mangoes, fresh chillies and whole spices in season and use them the same week. Old stock makes a flat pickle, no spice can rescue that.
2. Sun and salt
Cut fruit is salted and rested for days, not hours. Salt pulls out moisture and begins the cure. This is where most of the flavour is decided.
3. Spice and oil
Chilli, mustard, fenugreek and asafoetida are tempered and folded through. Gingelly oil goes in last, sealing everything and carrying the heat.
4. Pack fresh
We pack the week we ship and seal clean. No stretched shelf life, no shortcuts. If it would not go on our own plate, it does not go in a jar.
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