Late spring/ early summer is prime pickle season in India.  That’s when sour, green mangoes are plenty and in my family (and many others), it’s a very busy time!  The choicest of raw mangoes are sourced from favorite sellers (often closely guarded secret), the best Guntur chillies are procured, cold-pressed sesame oil is brought in and the next few days is a mad rush of washing, wiping, cutting, mixing and then waiting for the first taste of the pickle.  Large batches are often made by mothers to send to their children too.  My annual stock of different varieties still comes from India every year.  My mom goes through the same annual drill of making pickles and taking them to the courier to be packed under her watchful eye:)  But with the current pandemic situation, that tradition has taken a break. Continue Reading…