Evelyn Siqueira
Traditionally, mangoes have been used in several culinary preparations in Goa such a jam (mangaad), saata (mango leather) and pickle, too.
Bimbli/billimbi/bimbla (Averrhoa bilimbi) are in plenty in Goa during the summer season.
In Goa, a variety of culinary preparations are made using pork, and that includes pork pickle.
In a land like Goa, where fish is sacrosanct, it would be essential to have a pickled variety of fish, too.
Other pickled seafood delicacies are prawn balchao and molho.
Tendli (Coccinia grandis), which belong to the pumpkin family, are small gourds resembling cucumber, and are also used to make pickles.
Brinjal (Solanum melongena), sometimes known as eggplant or aubergine, is one of the solanaceous crops grown in Goa.
While pickle is generally pungent, sweet pickle is just as delicious even though it isn’t laden with spices.