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This chutney is made from fresh, peeled, and hand cut West Australian mangoes, cooked with fresh ginger, garlic, and raisins.
This is not what we know as the preserved cucumber pickle. Lime pickle is made from salted Persian limes, cooked with spices and chile. Lime Pickle is India’s most popular pickle (apart from mango) and usually associated with Gujarat cuisine, neighboring Goa.
The word “achar” is from Persian or Arabic. In Indian cuisine, it means a “pickle.” Cucumber achar is made from crisp Persian cucumbers, diced and cooked with curry leaf, ginger, garlic, and vinegar. It is lightly spicy with cucumber crunch.
Mescut comes from the translation of “cuti,” made up of small pieces, and is a traditional Goan pickle. Carrot mescut is a brunoise of fresh carrot, almost crunchy textured.
Traditional mescut is made from green mangoes. It has the crispness and pepperiness of green mangoes with a hint of mustard seed. Either is perfect as an accompaniment to cold meats and roasts.
Also spelled vindaloo, this is the most widely known dish in Goan cuisine, a true Luso-Indian combination. The name originates with the combination of garlic and vinegar or wine marinade (vinho d’alhos) which is still popular in Portugal for cooking meat, especially pork.
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Corti Brothers
Sacramento CA
