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Miscut
Miscut: tender raw mango in a hot vinegar, chilli and mustard pickle from Goan Catholic kitchens
Before the monsoon breaks over Goa in late May, the first small, tender mangoes are knocked from the trees in Salcete and Bardez villages and cut for miscut, the pickle Goan Catholic families keep for the rainy months when fishing stops and the table relies on rice, curry and preserves. Unlike Gujarati pickles, miscut leans on toddy or cane vinegar: the mango is salted overnight, then folded into a paste of Kashmiri chilli, mustard, fenugreek, turmeric, garlic and ginger ground in vinegar, and finished with oil. It is sour, hot and garlicky, the mango still crisp, and a spoonful brightens a plate of red rice and dried-fish curry or a simple pez (rice gruel). Common mistake: grinding the masala in water; it must be vinegar only, or the pickle spoils. It is ready after 4–5 days, when the vinegar has soaked into the mango and the raw-garlic bite has gone. Because it contains fresh garlic and ginger, keep it in the fridge for up to 3 months, always covered by liquid, dry spoon each time; discard if you see mould, fizzing, sliminess or smell anything off. Chef's tip: use mangoes whose stones have not yet hardened so you can slice straight through.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 24
Ingredients
For the mango
- 1 ⅔ lb small tender raw mangoesstones still soft; firm sour green mangoes cut off the stone also work
- 2 tbsp salt
For the masala
- 15 dried Kashmiri chilliesstalks removed
- 2 tbsp brown mustard seeds
- 1 tsp ground turmeric
- 10 garlic clovespeeled
- 1 oz fresh gingerpeeled
- ¼ tsp gluten-free asafoetida
- 1 cup cane or coconut toddy vinegarat least 5% acidity; white vinegar works
- 2 tbsp sugar
- ½ cup neutral oil
- 1 tsp brown mustard seedsfor tempering
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Method
0/9 doneStep 1: Wash and dry the 1 ⅔ lb small tender raw mangoes. Slice into thin wedges or cut into 1 cm dice, including the soft stone if tender. Toss with 2 tbsp salt in a glass bowl, cover and leave overnight; the mango will release a sour brine.
15 minStep 2: Soak 15 dried Kashmiri chillies in 100 ml of the 1 cup cane or coconut toddy vinegar for 30 minutes to soften.
2 minStep 3: Dry-roast 2 tbsp brown mustard seeds and 1 tsp fenugreek seeds (methi dana) in a pan over a low heat for 2 minutes, until the mustard starts to pop and the fenugreek is golden, not dark.
2 minStep 4: Grind the chillies with their vinegar, the roasted seeds, 1 tsp ground turmeric, 10 garlic cloves, 1 oz fresh ginger and ¼ tsp gluten-free asafoetida to a smooth paste, adding a little more of the vinegar if needed. Never add water.
5 minStep 5: Clean the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or boil for 10 minutes and air-dry upside down on a rack). Let it cool completely; jar, lid, bowl and spoons must be bone dry.
10 minStep 6: Heat ½ cup neutral oil in a pan over a medium heat, add 1 tsp brown mustard seeds and let it splutter for a few seconds. Add the paste and fry for 4–5 minutes, stirring, until it darkens and the oil starts to separate at the edges.
5 minStep 7: Add the rest of the vinegar and 2 tbsp sugar, bring to a boil and turn off the heat. Let it cool completely.
Step 8: Drain the mango (keep the brine) and fold it into the cold masala. Add enough of the mango brine to make it loose and wet; the mango should be submerged.
Step 9: Spoon into the jar, close and refrigerate. Stir with a dry spoon after 2 days. It is ready after 4–5 days, when the mango is sour through and the garlic has mellowed. Keep in the fridge up to 3 months; discard if mould, fizzing, sliminess or an off smell appears.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does miscut take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small tender raw mangoes?
- Green apple with lemon juice (for the sourness).
- What can I use instead of brown mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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