Star Gooseberry Pickle Recipe

Star Gooseberries are reminiscent of school days, where we gorged on them by dipping them in a mixture of Chilly powder and salt. When a friend sent over some farm fresh Gooseberries, I lost no time in making a pickle which is a family favourite!

Ingredients :

  • 1/2 kg Star Gooseberry
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms Mustard
  • 150 gms Salt
  • A marble sized piece of Hing/asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Star Gooseberry thoroughly. Pressure cook it to one whistle in 250ml (One glass of water. ) Allow to cool thoroughly. Grind together the Chilly powder, mustard and Hing to a smooth paste with enough water. Tip it into the cooked Star Gooseberry. Add the salt, mix thoroughly and adjust consistency by adding water as required. (Ideally the gravy of this pickle is a little thin as compared to other pickles. ) Store in refrigerator. Use after a couple of days. The shelf life of this pickle is only about a month under refrigeration as the Gooseberry is cooked.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Amla/Gooseberry Pickle

A variety of Pickles, Preserves and juice can be made from Amla. High in Vitamin C, phosphorus and Iron, Amla is considered to be a tonic for the brain. Posting an easy to make Amla pickle today, which can be enjoyed all year round.

Ingredients :

  • 1 kg Amla
  • 150 gms Kashmiri Chilly powder
  • 1 tsp Haldi /Turmeric
  • 2 tbsps Mustard seeds
  • 1 tsp Hing/Asafoetida
  • Salt
  • 6 tbsps Coconut oil or oil of choice.

Method :

Wash and wipe the Amla clean. Allow it to dry for a couple of hours. Sprinkle around 10 tsps of salt and mix well. Keep mixing about three to four times a day, so that all the Amlas are well coated with salt. Repeat this for four days. The Amlas release water. On the fifth day, grind the mustard seeds and Hing to a fine powder. Drop it into the Amla along with the chilly powder and oil. Mix well. Add salt as per requirement. Bottle and refrigerate. This pickle takes around two months to mature.

Note: An easier and quicker method is to boil the Amlas in enough water with salt, to cool them thoroughly and then add the remaining ingredients. The Pickle made this way doesn’t have a shelf life of more than a fortnight.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bimbla Nonche /Tree Sorrel Pickle Recipe

Tree Sorrel or Bimbul, Bimbla as it is called is used in a variety of dishes as a souring agent in the South of India. The tree takes a couple of years to take root but the yield is enormous once it starts bearing fruit. High in Vitamin C, this fruit is also pickled in a variety of ways. Posting a very popular pickle enjoyed by the Konkani community. It goes well with Rice, Dosa, Roti and even as a spread over buttered Bread. A heartfelt thanks to my friend Mrs. Vijaya Shenoy who regularly supplies me with this delectable fruit.

Ingredients :

  • 1/2 kg Bimbul
  • 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 Bimbul thoroughly. Put them 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 two days. You will notice that the Bimbul releases 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.

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.