RecipeMuncher

I finally tried using a brine for my pork tenderloin before cooking it and I can’t believe I waited so long. It made this pork so tender, juicy and flavorful. I let it sit in the brine for nearly 8 hours before rinsing it and patting it dry. I then seasoned the pork tenderloin with only freshly cracked pepper because I wanted to taste the flavors from the brine. There were subtle hints of

I finally tried using a brine for my pork tenderloin before cooking it and I can’t believe I waited so long. It made this pork so tender, juicy and flavorful. I let it sit in the brine for nearly 8 hours before rinsing it and patting it dry. I then seasoned the pork tenderloin with only freshly cracked pepper because I wanted to taste the flavors from the brine. There were subtle hints of

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I can hear some of you thinking, “Not another mango post”!

True, but I’d like to think that this is a mango post with a difference. If you have ever had either one of these pickles you would, perhaps, be able to appreciate how different. Of course, I could be biased, but the taste of these mango pickles eaten with curd (yogurt) and rice is a wonderful gastronomical experience and a “comfort” food of sorts for me.

Summer time in India is also pickle making time and mangoes are a favourite. Pickle making styles and traditions vary across India and of these, some pickles are identified with a particular state or community. This doesn’t mean others don’t make or enjoy them. Mango pickles like “Avakkai” come from the state of Andhra Pradesh and “Chundo” from Gujarat. Similarly, “Kanni Maangai” and “K…