This sweet and tangy mango chutney goes well with Chapati, thepla, dal rice and also with poori. This is one chutney I always make when mangoes are in reason. The best mangoes for this preparation are the raw Rajapuri mangoes which are fleshy and tart. If unavailable any other raw mango like Totapuri or Ladva too works equally well. Do ensure that the mango is totally raw as even the slightest hint of ripeness can decrease the shelf life of this chutney.
One large Rajapuri mango weighing around half a kg.
Sugar depending on the tartness of the mango. Here I used about 150 gms.
1/4 tsp turmeric powder
Chilly powder as per preference
1 tsp methi seeds dry roasted and powdered
A kidney bean sized piece of Hing/ asafoetida
1 tbsp sesame oil/ oil of choice
1 tsp mustard seeds.
Wash the raw mango and pat it dry. Peel and then grate it. Add salt, sugar and the turmeric powder to it and keep it aside for ten minutes. The mango releases water. Heat the oil in a pan. Drop in the mustard seeds and after they crackle switch off and add the chilly powder. Immediately add the mango mixture to avoid burning of the chilly powder. Mix well. Turn on heat and after one boil, lower heat to minimum. Add the roasted methi seed powder and continue to cook till you see the mixture coming together. Transfer a spoon of the mixture on a plate. Tilt the plate. If the mixture doesn’t run, the chutney is done. Immediately switch off the gas and allow the chutney to cool thoroughly before bottling. It stays good for a fortnight in the refrigerator.
One of the brined vegetables that goes well with Dal rice, curd rice or even in wraps or as a topping over salads is the versatile carrot. I love mine spiced with a few green chillies and ginger added to them. You may also use sliced garlic or baby onions if you wish to.
4 carrots sliced into strips
3 green chillies slit but kept intact at the base
2 inch piece of ginger either sliced or just crushed
1 lemon sliced into thin roundels
200 ml water
1 tbsp salt
5 tbsps vinegar
Arrange the carrots, green chillies , ginger and sliced lemon into a thoroughly washed and dried glass bottle. Drop in the water, salt and vinegar. Screw on the cap or use an air tight bottle. Leave it outside for a day and then refrigerate it. You can start using them from the third day onwards.
Note: I have not boiled the water to make brine as I have used just four carrots. Always boil the water to which salt has been added to brine larger quantities of carrot or any vegetable.
This is a must when pineapple is in season. A traditional dish of Udupi , it is made during weddings and all auspicious occasions in South Kanara. Sweet, spicy and tangy, it goes well with both rice and roti.
1 pineapple cut into bite sized pieces
1/2 of a small coconut
2 tbsps coriander seeds
10 seeds methi/ Fenugreek
15 pepper corns
2 tbsps Chana Dal /Bengal Gram Dal
1 tbsp Til/ Sesame
A kidney bean sized piece of hing/ asafoetida
A pinch of haldi /turmeric
12 roasted Byadgi chillies
2 tbsps Tamarind paste
5 tbsps Jaggery syrup
1 tbsp mustard
3 tbsps coconut oil
Boil the pineapple pieces with a little salt till done. Dry roast the coconut to a rich brown on a gentle flame. Roast the Byadgi chillies in half a tsp of oil till crisp. Roast the coriander, chana dal, sesame, methi and pepper corns in a tsp of oil to a golden yellow. Drop in the hing and roast to a nice golden brown. Remove from flame and add the haldi. Mix thoroughly. Grind the roasted coconut, roasted red chillies, tamarind and the roasted spices to a smooth paste with as much water as required. Drop the paste into the cooked pineapple pieces. Add the jaggery and adjust salt. Boil well. Heat oil. Add the mustard. After it splutters drop it into the boiling Menskai. Switch off, cover and keep aside for half an hour for the flavours to infuse.
This sweet and tangy raw mango pickle comes from the state of Rajasthan, the land of camels and home to the Thar desert. It can be served with Parathas, Roti or even with Poori. This is an instant pickle and is ready in no time. Every household adds spices and condiments as per personal preference, so no two pickles taste the same. My heartfelt thanks to my friend Anita Hegde who shared her recipe with me.
3 medium sized raw mangoes/ 250 gms
1/2 cup jaggery
1 tbsp Kashmiri Lal chilly powder
1/2 tsp Turmeric powder
1 tbsp coriander powder
For the tempering:
2 tbsps of oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp saunf/ fennel seeds
1/2 tsp Methi/ Fenugreek seeds
1/4 tsp Hing/ Asafoetida
Wash, pat dry and peel the raw mango. Chop into large sized pieces as shown in the picture. Heat oil in a pan. Add the mustard seeds and after they splutter add the cumin seeds, fennel, asafoetida and fenugreek seeds. Add the turmeric, chilly and coriander powders, toss and immediately drop in the raw mango pieces and salt. Saute for a couple of minutes. Add one glass of water and bring to a boil. Lower heat and when the raw mango is seventy five percent done, add the jaggery. Cook till the jaggery dissolves and then simmer further for another five minutes. Allow to cool thoroughly before bottling.
This is a Lemon pickle which I made with the used peels. I had used the juice to make a mixed vegetable pickle, but didn’t have the heart to throw the rind away as it was so fresh and fragrant. I used some vinegar to preserve the pickle instead of adding more lemon juice to it.
Rind of 32 small lemons
150 gms Guntur chillies
150 gms Byadgi chillies
Marble sized piece of hing
100 gms mustard
2 tbsp methi seeds
200 gms salt
Half a cup of vinegar
Half a cup of oil heated well and cooled thoroughly
Roast the chillies with 2 tbsps of 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. Quarter the lemon rind. Mix the masala, salt, vinegar and oil and store in a glass bottle or ceramic jar. Use after a month.
This crunchy vegetable pickle is absolutely delectable! When my friend Suhaani Gupta shared her recipe with me, I lost no time in making it. It is ready in just two days. Do remember to refrigerate it though if you are making it in a large quantity.
250 gms or one small cauliflower broken into small florets
1 long Gajar/ Desi carrot chopped into one inch size pieces
15 Ivygourd ends snipped and sliced into four strips lengthwise
5 green medium spicy chillies slit lengthwise
50 gms ginger either grated or sliced finely
1 tsp Turmeric powder/ Haldi
5 tbsps Kashmiri Lal chilly powder
10 lemons extract juice or use 5 tbsps vinegar
5 tbsps oil
To be dry roasted:
1 tsp Fenugreek/ methi seeds
1 tsp cumin / jeera
1 tsp fennel / sauf
1 tbsp mustard seeds
A kidney bean sized piece of Hing/Asafoetida
1 tsp pepper corns
Wash all the vegetables and chop them as described above. Spread them over a towel and allow them to dry thoroughly. Once dried tip them into a glass bowl. Add the salt, turmeric, chilly powder, ginger, green chillies and lemon juice. Mix thoroughly and keep tossing it four to five times in a day. The next day dry roast all the ingredients mentioned in the list above. Powder them fine and add them to the vegetables. Mix. Heat the oil. Allow to cool thoroughly and pour it into the pickle. Mix thoroughly. Allow the pickle to stand for two days before consuming.
Note: you can make this pickle without the addition of oil as well, but needs to be refrigerated immediately.
What’s in a name? Call it a salad or a pickle, this one is a winner all the way. You require the Granny Smith apples for this preparation. If not available then you may use any apple which is tart. I was fortunate enough to find some on Big Basket, so lost no time in ordering them to try out the lovely recipe of this salad shared by my friend Alka Pai.
1/ 4 tsp salt
1 tsp mustard
7 seeds of Fenugreek
2 Byadgi chillies
1 tsp Chana dal/ split Bengal gram
A large pinch of Asafoetida
A sprig of curry leaves
1 tsp oil
A tsp of jaggery syrup
Chop up the apples and sprinkle them with salt. Mix , cover and leave aside. Salt prevents oxidation and the apples retain their colour. Heat the oil in a pan. Drop in the mustard and after it splutters add the Chana dal. Roast it to a golden brown. Add the Byadgi chillies, Fenugreek, asafoetida and curry leaves. Toss for a minute, remove and allow the mixture to cool thoroughly. Grind it to a fine powder. Tip in required quantity of the powder onto the apples. Drizzle with the jaggery syrup. Mix thoroughly and enjoy the salad as is or with a meal.
These chillies are not for the weak hearted. They provide the much needed punch to a meal of Dal rice or Curd rice. They also go well with a Jowar or a Bajra Roti. I would like to thank my friend Bharati Ughade who shared her recipe with me.
25 spicy chillies slit but stem kept intact
2 tbsps Besan/ pea flour
1 tsp coriander powder
1/2 tsp Cumin powder
1 tbsp Amchur/ dry mango powder
3 tbsps oil
Heat the oil in a pan. Tip in the slit chillies and salt. Roast till they change colour. Remove and keep aside. Drop in the Besan into the same oil and roast it till it gives its aroma and turns a nice deep golden brown. Add the coriander, cumin and dry mango powders. Mix thoroughly and saute for a minute or two. Switch off and allow to cool thoroughly before storing.
I have shared another method of brining Gooseberry in here too. Those gooseberries cannot be used to make pickle as they are stored in a mixture of salty water. This method uses only salt, hence once the Amla has matured one can also make an instant pickle with it.
1/2 kg Amla
150 gms salt
Wash the Amla and dry it thoroughly. Tip them into a bottle and add the salt. Keep shaking the bottle a couple of times everyday till the salt gets dissolved and the Amlas release their juice. Allow to mature for a fortnight. Pickles, chutney and kadhi can be made once they are mature.
Gooseberry or Amla is rich in Vitamin C. It is brined or used in making Pickles, Murabba, mouth freshners and also in Ayurvedic medicines. I have posted the method of brining as well as a couple of preparations on how the brined Amla is used. Posting a pickle today.
1 kg Amla
200 gms Everest Tikhalal chilly powder
100 gms mustard
2 tbsps Fenugreek/Methi
1 tbsp Hing/Asafoetida crystals
1 tbsp Turmeric powder
500ml oil/2 cups
200 gms salt or more depending on the sourness of the Amla.
Wash the Amla and dry it thoroughly for at least four hours. Slice it as you would slice an apple. Tip the slices into a wide mouthed glass bowl. Add salt and Turmeric powder. Mix thoroughly. Allow to stand for a day. Transfer to a clean glass bottle the next day. Keep shaking the bottle twice a day so that the salt gets evenly coated. Within a week the Amla pieces would have softened and absorbed all the salt.
Dry roast the mustard till it splutters. Keep aside. Dry roast the Methi seeds till they turn a deep golden brown. Roast the Hing in a tsp of oil till it gives its aroma. Allow the mustard, methi and Hing to cool before grinding them to a fine powder.
Heat the oil. I have used coconut oil. You may use oil of your choice.
Tip the slices back into the glass bowl. Add the ground powder and chilly powder. Drop in the oil. Mix thoroughly. Check for salt. If required add some more. Allow the pickle to cool before transferring it back into the same glass bottle in which the slices were stored. Allow to mature for a week. The pickle is ready for consumption.