Description
Raw mango pickle made with sugarcane molasses in a pot on a wood-burning mud stove, known as a 'mitti ka chulha', at Tehatta. In West Bengal, making raw mango pickle (Kacha Amer Achar) is a cultural ritual that signals the transition into summer. The pickle is known for its unique flavors and cultural significance. Raw mangoes are manually cut using a 'boti', a traditional South Asian floor-mounted cutting tool featuring a long, curved blade attached to a flat wooden or metal base. The tradition focuses on mustard oil and mustard seeds, with a popular recipe being Amer Gurer Achar (Sweet & Sour Raw Mango Pickle) made with sugarcane molasses (jaggery). India.
