Sweet and Tangy Mango Pickle Recipe

This was an experiment which was a success. There was a slightly ripe mango with the raw mangoes that I had ordered for making pickles. As I had already prepared Aam Panna, decided to try my hand at making a Sweet and tangy pickle. It has turned out well and has survived without refrigeration.

Ingredients :

500 gms Slightly ripe Mango

400 gms sugar

Salt as per sourness of the mango

1 tsp Haldi/Turmeric powder

2 tbsps Everest Tikhalal Chilly powder

2 tbsps Oil

1 tsp Mustard

1/4 tsp Methi /Fenugreek seeds

A large pinch of Hing/Asafoetida

Method:

Wash and pat dry the raw mango. Chop into tiny pieces. Add salt, sugar and Haldi. Mix well and tip it into a clean glass bottle. Keep stirring it everyday for four to five days. You will notice that the sugar has dissolved, the raw mango has softened and the pickle has matured. At this point add the chilly powder to the pickle. Do not mix. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the Methi and Hing. Toss and drop the seasoning over the chilly powder. The chilly powder sizzles but does not burn. After the sizzling has stopped, mix the seasoning thoroughly. Keep aside for a day for the flavours to infuse before consuming.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Bimbla/ Tree Sorrell Sweet and Tangy Pickle

The Tree Sorrell is a tart fruit available in the Southern parts of India. It is used in place of tamarind which is popular as a souring agent in most South Indian dishes. A variety of pickles too are made from this fruit which has a high content of Vitamin C. Posting a sweet and tangy pickle today which goes well with Rotis, Parathas and even Dal Rice.

Ingredients :

500 gms Tree Sorrell

3 Cups sugar

1 heaped tbsp salt or more as required depending upon the tartness of the fruit.

1/2 tsp Haldi/ Turmeric powder

1 tsp Methi/Fenugreek seeds

1 tbsp Mustard

4 tsps Everest Tikhalal Chilly powder

1/4 tsp Hing/Asafoetida crystals powdered

5 tbsps Oil of choice

Method:

Wash the Tree Sorrell and dry them thoroughly. Chop roughly and liquidise in the blender. I got 5 cups of juice. Pour the juice in a microwave safe bowl. Add the sugar, salt and Turmeric powder and power cook it for twenty minutes. Heat oil in a pan. Add the mustard. After it splutters drop in the Methi seeds and the Hing. Toss. Add the chilly powder, and immediately pour in the Tree Sorrell mixture, so that the chilly powder doesn’t burn. Allow to boil well for about five minutes. Cool thoroughly and bottle. Alternatively the whole process can be carried out on an open flame instead of microwaving it. I find microwaving much easier as one doesnt need to stand watch over it.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Mixed Vegetable Pickle Recipe

One of the easiest to make, the quickest to mature and utterly delicious is the mixed vegetable pickle. Usually a must at all Konkani weddings because it can be eaten within a day of making it. Usually only the hard variety of vegetables are used to make this pickle. It stays good in the fridge for at least six months, though mine has lasted upto a year. There is absolutely no use of oil made in this pickle.

Ingredients :

750 gms Cauliflower

250 gms Carrot

250 gms Ivygourd

250 gms Raw Mango

9 large sized Lemons

100 gms Ginger

100 gms Green chillies

200 gms Mustard

250 gms Everest Tikhalal chilly powder

1 tbsp Asafoetida crystals

1 tbsp Turmeric

150 gms salt or more if required

Method:

Clean the Cauliflower. Separate it into florets. Wash in salted water. Wash all the other vegetables too and dry them on a piece of cloth, overnight. The next day, chop the vegetables into bite sized pieces. Grate the raw mango, and ginger. Finely chop the green chillies. Tip these vegetables in a large glass bowl. Sprinkle salt over them and toss them well. Squeeze the lemon juice. Keep tossing atleast six to seven times throughout the day so that all the vegetables are evenly coated. Allow to marinate for a day. The next day grind the mustard, chilly powder, asafoetida and turmeric to a smooth paste with water. Drop the ground paste into the vegetables and mix thoroughly. Add as much water as required to get a consistency of your choice. Salt may be added depending upon the sourness of the lemon juice and raw mango. Allow it to settle for another day. Bottle and use as required.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Carrot and Ginger Pickle Recipe

This is an easy and delicious pickle which can be made and consumed on the same day, though allowing it to mature for a couple of days adds to its taste and flavour. Tanuja Kate a good friend, has shared this recipe with me and though I tweaked the recipe a bit out of sheer lack of time, really delighted that it has turned out so well.

Ingredients :

  • 250 gms Carrot
  • 2 inch piece of ginger
  • 2 tbsps oil
  • 1 heaped tsp mustard
  • 25 seeds of Fenugreek /Methi
  • 1tsp chilly powder
  • 1/4 tsp Turmeric / Haldi
  • Salt
  • Juice of one lemon

Method :

Deskin the carrots, wash and pat dry. Slice into thin julliennes. Grate the ginger. Heat oil in a pan. Add the mustard seeds and after they splutter add the methi seeds. Toss and immediately drop in the carrot and ginger mixture. Saute for a couple of minutes. Add salt, chilly powder and turmeric powder. Saute again for another minute and then add the juice of lime. Mix thoroughly, switch off and keep aside.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Sweet and Tangy Lemon pickle Recipe

This is the fourth variety of Lemon pickle that I am posting today. Thought that I should try to deviate from the usual spicy ones this time. As usual these are my home grown lemons and so it makes it all the more precious.

Ingredients:

  • 40 Lemons
  • 400 Gms sugar
  • 250 ml water
  • Salt
  • 4 heaped tsps Kashmiri Chilly powder
  • 4 tsps Sunflower oil
  • 1 heaped tbp mustard
  • 1/2 tsp Methi/ Fenugreek seeds
  • 1 tsp Hing/ Asafoetida powder

Method:

Wash the lemons and allow to dry thoroughly. Quarter them. Do not try to pry open the seeds as doing so may spoil the pickle. You can discard them after the pickle is done. Divide the chopped lemons into five parts and measure one part. Take an equal measure of salt as one part of the lemons measured. Tip the lemon and salt into the bowl and mix it thoroughly. Cover and keep aside. These salted lemons should be mixed twice a day for eight days, till the lemons become soft. On the ninth day they are ready to be made into a pickle. Heat a pan. Add the sugar and water. Stir continuously till all the sugar has dissolved. After the mixture starts boiling, lower heat and continue to boil for a couple of minutes. A tsp of this sugar solution when put on a plate should not run. At this point add the lemon and chilly powder . Allow it to boil well for a minute. Switch off and keep aside. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Methi seeds. Toss and drop in the Hing. Saute for a few seconds and drop this seasoning into the pickle. Mix thoroughly. Allow to cool thoroughly before bottling the pickle.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Roasted Bimbla /Tree Sorrel Pickle Recipe

A variety of Pickles can be made with the Tree Sorrel or Bimbul/Bimbla/ Bilimbi as it is called in the various parts of coastal Karnataka in India. I have already posted one where the ingredients are not roasted, but ground to a smooth paste as is. Today posting a pickle where the spices used are first roasted and then ground to a fine powder. The name is a little misleading though, as the Tree Sorrel is not roasted. This pickle goes well with Rice, Roti, Dosa and Idli.

Ingredients :

  • 1/2 kg Tree Sorrel
  • 150 gms Guntur chillies
  • 150 gms Byadgi chillies
  • Marble sized piece of Hing/asafoetida
  • 100 gms mustard
  • 1 tbsp methi seeds
  • 150 gms salt
  • 2tsps Oil

Method :
Wash and pat dry the Tree Sorrel thoroughly. Add the salt and mix well. Keep mixing for a couple of days. By then the Tree Sorrel would have changed colour and oozes out water. Roast the chillies with a little oil. Dry roast the methi to a rich brown. Dry roast the mustard till it splutters. Dry roast Hing till it gives it’s aroma. Powder the ingredients together. Tip it into the Tree Sorrel, mix thoroughly and store in a glass bottle or ceramic jar. Takes about a month to mature.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ivygourd Pickle Recipe

Tender, tiny Ivygourd can be pickled or brined. Decided to make a pickle which goes well with Rice, Dosa, Idli and for the adventurous can also be used as a spread on bread! Well… That rhymes well doesn’t it?

Ingredients :

  • 1/2 kg tender Ivy gourd
  • Juice of 12 lemons
  • 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 pat dry the Ivygourd thoroughly. Put them in a bottle along with the lime juice and 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 Ivygourd 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.

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.