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.
250 gms Raw Mango
1 heaped tsp chilly powder
1 level tsp Hing/asafoetida
2 heaped tbsps Coconut oil
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.
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.
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
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.
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.
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
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.
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.
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
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.
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.
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
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.
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.
1/2 kg tomatoes minced
1tsp methi/fenugreek seeds
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.
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.
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.
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 which has a distinct flavour of its own. It was a delight making it because the lemons were home grown. ❤️❤️
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
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.
Bittergourd is not favoured by many because of its bitterness, but this pickle will definitely be a favourite once you try it out. Sweet, spicy and tangy all rolled into one!
2 medium sized Bittergourd
chopped into tiny bits and deep fried till crisp.
200 ml water
2 tbsps tamarind paste
A large lump of jaggery
2tsps Sambhar masala
1tsp chilly powder
2 tbsps oil
1 tsp Mustard
3 sprigs curry leaves
A Rajma sized piece of Hing/asafoetida
Boil the of water and add to it 2 tbsps of tamarind paste, a large lump of jaggery, salt, Sambhar powder, chilly powder and boil well. Powder the Hing. Heat 2 tbsps oil. Add a tsp of mustard. After it crackles add the Hing and 3 sprigs curry leaves. Drop it into the boiling mixture. Add the fried Bittergourd, give a couple of boils and switch off.