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.

Tomato Thokku Recipe

My helper Selvi who was watching me mince tomatoes, asked me if it was for a chutney. When I nodded , she promptly asked me for the recipe as her children love the food that I send for them. She listened intently and then proceeded to give her own version of what she makes. Thokku is more like a pickle which stays good without refrigeration for two days. Refrigerated, it stays good even for ten days or more. I decided to try it out, and I must say that it has turned out delicious. So posting a tomato Thokku the ‘Selvi’ way.

Ingredients :

  • 1/2 kg tomatoes minced
  • 1tsp methi/fenugreek seeds
  • 2tsps mustard
  • 3 inch piece ginger grated
  • 12 garlic cloves minced
  • 2 tsps chilly powder
  • Rajma/ kidney bean sized piece of hing/asafoetida
  • A pinch of haldi/ turmeric powder
  • 3 sprigs curry leaves
  • 1 tsp tamarind paste
  • Jaggery and salt as per taste
  • 6 tbsps oil.

Method :
Heat oil. Add the mustard. After it crackles add the methi. After it turns golden brown add the hing, ginger, garlic and curry leaves and roast till they give a good aroma. Add the chilly powder and haldi. Toss and immediately add the tomatoes and salt. Roast till the tomatoes have turned mushy. Add the tamarind paste and jaggery and boil well. Store in an air tight container only after it has cooled thoroughly.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Fresh Pepper Brined Recipe

Fresh pepper is a delicacy. It is not only enjoyed by the Indians, but you can find tiny bottles of it in the European supermarkets too. Grown in the Southern parts of India, fresh pepper is brined and eaten with curd rice as a digestive.

Ingredients:

  • Fresh pepper
  • Salt
  • Lemon juice

Method:

Wash and dry the fresh pepper. Dissolve in water as much salt as would be required for the quantity of pepper to be brined and boil the solution well. Cool thoroughly. Add lemon juice as per requirement and then drop in the fresh pepper into the brine. Store in sterilized bottles in the refrigerator. Takes a couple of months to mature before it can be consumed.

Roasted Lemon Pickle Recipe

Roasted Lemon pickle which has a distinct flavour of its own. It was a delight making it because the lemons were home grown. ❤️❤️

Ingredients :

  • 32 small lemons
  • 150 gms Guntur chillies
  • 15gms Byadgi chillies
  • Marble sized piece of hing
  • 100 gms mustard
  • 2 tbsp methi seeds
  • 200 gms salt

Method:
Roast the lemons in two tbsps coconut oil till they change colour. Roast the chillies with a little oil. Dry roast the methi till a rich brown. Dry roast the mustard till it splutters. Dry roast hing till it gives it’s aroma. Powder the ingredients together. Allow the lemons to cool thoroughly before quartering them. Mix the masala and salt and store in a glass bottle or ceramic jar. Use after two months.