Time was when summer was marked by a number of mango pickles and jams made at home. Along with the regular pickle, there were different types of 'chhunda's and 'takku's. The chhunda made after grated raw mangoes were kept in the hot Sun for a few days was mouth watering. The chili powder gave it an inviting orange-red colour. The pickle had to last for a whole year and it had a special glass container. 'Sakharamba' and 'gulamba' were favourite sweet jellies.
Fewer and fewer people left at home and so the quantity of these has become very small. This year I could get good (or so I thought) raw mangoes in May and all the above varieties were made. We kept them out for a few days and then put them in the refrigerator fearing that they would be spoilt otherwise.
Takku which tasted divine when made had to be thrown away the other day. It had got fermented in the refrigerator. Chhunda also spoils quickly no matter how much seasoning you do in the Sun. Oil is used liberally in the pickle and yet it gets covered in fungus if left outside the refrigerator for a few days. Sugar in the 'sakharamba' got crystallised in no time at all.
What is happening?
Tomatoes do not taste sweet. Vegetables look fresh but are not tasty. I cannot eat many fruit.
Fewer and fewer people left at home and so the quantity of these has become very small. This year I could get good (or so I thought) raw mangoes in May and all the above varieties were made. We kept them out for a few days and then put them in the refrigerator fearing that they would be spoilt otherwise.
Takku which tasted divine when made had to be thrown away the other day. It had got fermented in the refrigerator. Chhunda also spoils quickly no matter how much seasoning you do in the Sun. Oil is used liberally in the pickle and yet it gets covered in fungus if left outside the refrigerator for a few days. Sugar in the 'sakharamba' got crystallised in no time at all.
What is happening?
Tomatoes do not taste sweet. Vegetables look fresh but are not tasty. I cannot eat many fruit.