Hog Plum and Tender Bamboo Shoot Pickle Recipe

Though most of the Pickles made by the Konkani community have the same Masala of dry red chillies, mustard, Asafoetida, Turmeric and salt the taste varies because of the vegetable or raw fruit added to the Pickle. I have already posted a Tender Mango, Karvanda and Mixed vegetable pickle on this website. Posting a Hog Plum and Tender Bamboo Shoot Pickle today as both these vegetables are in season.

Ingredients :

  • 1 kg Hog Plums
  • 1/2 kg Tender Bamboo Shoot
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Hog plums thoroughly. Slice the Bamboo shoots thinly. Put both the Hog plums and the tender Bamboo shoots in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for three days. You will notice that the Hog plums and the tender Bamboo shoots release water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Mango Thokku – 2

This is the second of the Raw Mango Thokku. The first was a sun basked one, where the spices were added after it had had been sun basked for a week. This one is without addition of sugar or jaggery. Needs refrigeration as it is usually made of the Totapuri variety of Mango when it is slightly ripe.

Ingredients :

  • 500 gms Totapuri Mango
  • 2 tbsps Chilly powder
  • 1 tsp Methi /Fenugreek seeds powdered
  • 1/2 tsp Turmeric powder
  • Salt
  • A kidney bean piece of Hing/asafoetida
  • 5 tbsps oil
  • 3 sprigs Curry leaves
  • 1 tsp mustard seeds
  • Salt

Method :

Wash and wipe the tender Mango. Deskin and grate or chop it fine. Dry roast the Methi seeds till they give their aroma and turn to a rich golden brown. Powder them and keep aside. Powder the Hing. Heat oil. Add the mustard seeds and after they splutter add the curry leaves. Toss. Drop in the Chilly, Turmeric, Asafoetida and Fenugreek powders. Immediately add the grated Mango. Add salt and cook the mixture till it turns semi solid. Switch off and store when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sun basked Asafoetida Chillies

This is the small thick variety of spicy chilly which is generally used to sunbask as the skin is thick. A small bite of this sunbasked chilly adds the necessary zing to curd rice or Dal rice. Extremely easy to make, delicious and can be stored for a year.

Ingredients :

  • 250 gms short and the thick variety spicy chilly
  • Sour butter milk enough to soak them in
  • Salt
  • Hing/ asafoetida
  • Haldi / turmeric powder

Method :

Wash and dry the chillies on a cloth. When completely dry drop them into the buttermilk to which haldi, hing and salt have been added. Allow the green chillies to absorb the Buttermilk for a couple of days. Remove the chillies and dry them in the sun. In the evening toss them inside the Buttermilk and cover them and keep them aside. Repeat the process of sunning them again in the morning. Continue this till all the buttermilk gets absorbed. Dry them for a day more and store them. Deep fry them as required. Serve them with dal rice or curd rice. A tiny bite with rotis is simply Delicious!!

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Raw Mango Pickle

This tangy, spicy and slightly sweet pickle goes well with Rice or Roti. Best made with the Totapuri variety of Mango. The mango should neither be too raw nor ripe. This is one pickle which I keep making often during the Mango season. It is best refrigerated if made in large quantities.

Ingredients :

  • One large Totapuri Mango weighing around 250 gms
  • 1 tsp sugar
  • Salt
  • 1 tsp chilly powder
  • 1 tbsp oil
  • 1/2 tsp Jeera/ Cumin seeds
  • 10 seeds Methi/ Fenugreek
  • 3 sprigs curry leaves

Method :

Wash and chop the mango fine along with the skin. Drop in the chilly, powder, salt and sugar. Mix well. Heat oil in a pan. Add the jeera and methi seeds. After the jeera splutters drop in the curry leaves. Toss and pour the seasoning into the chopped Mango bits. Mix well and store when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bhavnagari Chilly Pickle Recipe

Bhavnagari chillies are the less spicy variety of chillies and are used to make fritters or as a pickle. As they are seasonal, an instant pickle is made and is enjoyed with Roti or Thepla.

Ingredients :

  • 250gms Bhavnagari chillies
  • Juice of 3 lemons
  • Salt
  • 1/2 tsp Haldi/ turmeric
  • 5 tbsps Mustard kuriya/Halved mustard seeds

Method :

Wash and slit the Bhavnagari chillies, keeping the ends intact. Sprinkle salt and drizzle lemon juice on them. Add a pinch of haldi and mix well. After about 5 hours add the mustard kuriya to it. Leave it outside for a day, then refrigerate it. Serve it with roti or thepla.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Instant Raw Mango Pickle /Pachadi Recipe

When Raw mangoes are in season this is one dish that is made frequently in most Konkani households. It is a good accompaniment to Rice, Roti or even the various Dosas. Tangy and spicy, the aroma of asafoetida and coconut oil will leave you asking for more.

Ingredients :

  • 250 gms Raw Mango
  • 1 heaped tsp chilly powder
  • 1 level tsp Hing/asafoetida
  • 2 heaped tbsps Coconut oil
  • Salt

Method :

Wash and chop the raw mango fine keeping the skin intact. Add the salt, chilly powder, hing and coconut oil. Mix well. Keep aside for about fifteen minutes for the flavours to infuse. Chilly powder can be adjusted according to individual preference.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avakai Pickle Recipe

This is a traditional Andhra pickle which goes well with Rice, Roti, Bread or Poori. I like it best with curd rice. The addition of whole garlic cloves and whole Chickpeas is the highlight of this pickle. I love the crunch that they impart to the Pickle.

Ingredients :

  • 1kg Rajapuri or Ladva mangoes(raw)
  • 250 gms Chilly powder
  • 250 gms Salt
  • 250 gms Mustard powder
  • 250 gms Garlic peeled
  • 100 gms Methi/Fenugreek seeds
  • 100 gms Chana/Chickpeas
  • Marble sized piece of Hing/Asafoetida
  • 5 tbsps Haldi/Turmeric powder
  • 1litre Til /Sesame oil

Method :
Wash, wipe and chop the raw mangoes into bite sized pieces. Heat the oil to smoking point and cool thoroughly. Powder the hing and drop it into a tsp of warm oil so that it gives out its aroma. Allow to cool. Wipe the chana thoroughly. Mix the salt, chilly powder, hing, turmeric, Methi, garlic, chana and mustard powder together. Drop in the oil and the raw mango pieces and mix well. Store in bottles. There should be half an inch of oil standing above the Pickle. This pickle takes two months to mature before it can be consumed.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ginger and Tamarind pickle/Puli Inji Recipe

A tangy, sweet and spicy pickle all rolled into one, this Ginger and Tamarind Pickle called Puli inji will have the taste buds tingling. Goes well with almost everything, rice and dal, Roti, bread or can also be served as a dip. My heartfelt thanks to my friend Sujaya Anand who shared this recipe with me.

Ingredients :

  • 200 gms Ginger
  • 5 green chillies
  • 4 sprigs curry leaves
  • A double beans sized piece of Hing /asafoetida
  • 1/4 tsp Haldi/turmeric powder
  • 1 tsp Chilly powder
  • 3 tbsps tamarind paste
  • 5 tbsps oil
  • 1 tsp mustard
  • 100 gms jaggery
  • Salt

Method :

Deskin and wash the ginger thoroughly. Grate or chop fine. Heat the oil in a pan. Add the mustard seeds and after it splutters add finely chopped green chillies, curry leaves, haldi and chilly powder. Toss and immediately add the ginger. Roast on a gentle flame for about five minutes. Add the jaggery, salt and tamarind paste. Mix well. Add half a glass of water and cook the mixture on a slow flame till it turns semi solid. Allow to cool thoroughly before storing.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Adgai/Tender Jackfruit and Tender Mango Pickle Recipe

Adgai is a Konkani delicacy which is made when tender Jackfruit and tender mango are in season. This is a pickle type of spicy curry, but the spice level can be adjusted according to one’s preference. Both the tender mango and Jackfruit are first boiled and cooled before the spicy paste is added to make the pickle. This is an instant pickle and stays good for a week if refrigerated or can be stored in the freezer if it is to be stored for a longer period.

Ingredients:

  • 250 gms tender mango
  • 38 bite sized pieces of Tender Jackfruit
  • 45 Byadgi chillies
  • 3 tbsps coriander seeds
  • 2 tbsps mustard
  • 1 tsp methi/ fenugreek seeds
  • A kidney beans sized piece of Hing/ asafoetida
  • Salt

Method:

Pressure cooker the tender jackfruit to two whistles with a little salt and water. Drain. Keep aside. Chop the tender mango into small cubes. Boil two glasses of water. Drop in the raw mango pieces and boil only for a couple of minutes. Allow to cool thoroughly. Drain and keep aside. Dry roast the coriander seeds, mustard, methi and Hing separately. Roast the Byadgi chillies with a tsp of coconut oil till crisp. Powder the roasted ingredients and grind them to a smooth paste with the drained water which has been thoroughly cooled.. Adjust salt. Drop the paste into the jackfruit and mango pieces. Mix thoroughly and keep aside for a couple of hours for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tender Mango Pickle Recipe

One of the favourites amongst Indians, tender Mango Pickle lends the necessary zing to a meal. Popularly known as Vadu Manga in Tamil or Appe Midi in Konkani, this pickle is made in the month of March or beginning of April. This particular variety of tender Mango is slowly becoming scarce in the local market because of its mounting supply to the Pickle making industries. My heartfelt thanks to my sister in law Roopa Prabhu who hunted it out and sent it to me.

Ingredients :

  • 2 kgs tender mango
  • 200 gms Iodised Table salt
  • 1/2 kg Everest Tikhalal Chilly Powder
  • 200 gms Mustard
  • 25 gms Hing/Asafoetida
  • 1 tbsp Haldi/Turmeric powder
  • Boiled and cooled water as required
  • 100 gms Coconut oil

Method:

Wash the tender mangoes thoroughly. Allow to dry on a cloth. Remove the stalks if any. Do not remove the stalks before washing and drying, as the water can seep into the tender mango and spoil the pickle. Tip them into a broad vessel. Sprinkle the salt and mix thoroughly. Keep mixing it about four times a day for three days. The tender mango changes colour and also releases water. Keep aside. Boil and thoroughly cool around 1 litre of water. Powder the mustard and asafoetida first and then grind it along with the chilly powder and turmeric to a smooth paste with the boiled and cooled water. Drop the ground paste into the tender mangoes and mix thoroughly. You can increase or decrease the quantity of water depending on how thick or thin you want the pickle to be. Store the Pickle in ceramic jars or glass bottles. Heat the coconut oil to smoking point. Allow to cool thoroughly. Dip a cloth in it and place it over the pickle to prevent air from entering. Cap the bottle tightly and allow to stand undisturbed in a cool dark place in the kitchen cupboard. This pickle takes a little more than a month to mature. Enjoy it with Roti, rice or even with bread.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.