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Pickled Summer Salad with Meetha Nimboo Pickle

Pickled Summer Salad with Meetha Nimboo Pickle

During the summer, there are days when it gets too hot and humid. On those days, when your time is consumed by chores or office work, your body craves rest more than anything else. However, when it comes to preparing food, you may not want to order takeout. Is it possible to make something quickly? Something simple and refreshing with vibrant colours and flavours? The answer is yes, absolutely!

This Summer Salad is 'happy food' that not only relaxes the mind but also fills the belly with joy. It’s delicious and mindful. I still remember how my mother would add the extra oil from the homemade raw mango pickle into the muri-makha, a savoury puffed rice mixture that was a typical evening snack during my childhood. This one ingredient from the pickle carries a multitude of complex flavours from all the spices used, elevating the taste of the muri-makha.This childhood memory served as inspiration when I prepared this salad for the first time. I used my favourite Lemon Pickle from Earth Story Farms and added a dollop of it to the salad dressing. The result was so delicious that I made it a regular practice thereafter.

 

The use of raw mango in salads is often underrated and deserves special mention. The sweet and sour raw mangoes available in summer are the best choices for salads; these are delicious when enjoyed raw, while the more tart varieties are better suited for cooking and pickling. Bits and pieces of uncooked raw mangoes create a different dimension of taste in certain foods. Think about the small raw mango chips that your local Jhaalmuriwala would sprinkle into Jhaalmuri during summer. You must do it to believe how good raw mango tastes in this dish.  

 

Pickles are more than just condiments; as a naturally fermented food, they offer great benefits for gut health. Moderation is the key, and any good pickle can add excitement to everyday meals. A scoop of your favourite pickle can be a delightful finishing touch to a simple meal. Here, the lemon pickle not only acted as a seasoning for the salad but also enhanced the dish's nutritional value. We hope you enjoy trying this easy salad recipe, and if you do, please share your experience with us!

Pickled Summer Salad

 Serves: 2

 Ingredients

      Raw Mango (cut into small cubes)- ¼ cup

      Three varieties of Bell peppers/Capsicum (yellow, green, red, cut into small cubes)- 2 tbsp each

      Onion (cut into small cubes)- 3 tbsp

      Cucumber (cut into small cubes)- 2 medium sized

      Mint leaves (optional, for garnishing)- As required

 

Dressing 

      Earth Story Farms Lemon pickle- 2 tbsp

      Extra virgin olive oil- 3 tbsp

      Salt (to taste)

      Black pepper powder (to taste)

 

Method

Scoop the pickle from the jar and chop the lemon pieces roughly to include in the dressing. 

Next, mix all the ingredients of dressings in a bowl, and keep aside.

Add all the vegetables to a bowl, mix briefly, pour the salad dressing over the top just before serving, and toss gently. 

Garnish with mint leaves, and consume immediately.

Pro tips: 

      For non-vegetarian options, you can add cold cuts to the salad.

      Add fresh coriander leaves to make it more flavoursome.

      Add some mustard powder, mustard sauce, or a dollop of kasundi for an extra spicy kick.

Author: Chandrima Sarkar (Not Out Of The Box)

About the author: 

Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.

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