The heavy, humid heat of a Calcutta summer in April, May and early June possessed a distinct rhythm—a season of scorching afternoons, shimmering asphalt, and an undeniable, nostalgic sweetness. Despite the intense sun that drove everyone indoors during the middle of the day, summer brought a unique brand of joy that defined childhood in the city.
The heat was always countered by the abundance of seasonal fruits. Kitchens and dining tables were laden with local treasures: sweet litchis, deep purple jaam that stained tongues black, and ripe, fragrant mangoes — tons of them. A quintessential ritual of the season was the preparation of homemade mango pickle. Unripe green mangoes were diced, tossed with bold spices, and submerged in sharp, pungent mustard oil inside glass jars. These jars were set out on balconies and rooftops, slowly maturing under the blazing sun until the oil turned golden-red and the mangoes absorbed every bit of heat and spice.
Oh, I can so clearly smell it…even after so many years!
Beyond the seasonal treats, summer vacation meant the warmth of an extended family. Growing up surrounded by cousins under one roof created endless opportunities for indoor games during the hottest hours and noisy chatter as the afternoon faded. Summer flowers — jasmine and tuberose bloomed at night, with the celestial fragrance.
Visiting extended family—uncles, aunts, and cousins living in other parts of the city—added an extra layer of excitement. These gatherings brought grand family lunches, shared stories, and unstructured hours of play that stretched long into the cooler evenings. Once in a blue moon, there would be group tours … to a local movie theater.
Decades later, those long summer days remain remarkably vivid. The memories of rooftop breezes, cold water sprinkled after sundown on the foot-burning cement, the taste of fresh fruit, and the comfort of a close-knit family serve as a permanent reservoir of happiness—a timeless connection to a cherished time and place.
Mango Pickle Cooked in the Sun
Ingredients:
- Green Mango—about 20 pieces 1”x1” size
- Mustard oil 250 ml
- Dry roasted five spices mix (paanch phoron: mixture of cumin, black cumin, mustard seeds, fennel and fenugreek) and three dry red chilies—about two tbsp
- Salt to taste
- Two tsp of turmeric powder
Procedure:
First mix salt and turmeric powder with the green mangoes and let them dry in the scorching sun for 2-3 days (make sure most of the water is gone)
In a clean dry glass jar pour oil, your dry mangoes and spices and 1tsp of salt.
Cover the bottle and mix the whole thing by shaking very well.
Leave it in the scorching sun for 1 month. You will get amazing mango pickle for the rest of the year.
It tastes very well with rice, lentil and vegetables!
Enjoy!