Pickles - Vinaya's Culinary Delights

Adgai/Tender Jackfruit and Tender Mango Pickle Recipe

Posted on March 29, 2018July 4, 2018 by vinaya

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.

Tender Mango Pickle Recipe

Posted on March 23, 2018 by vinaya

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.

Tomato Thokku Recipe

Posted on November 21, 2017 by vinaya

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.

Fresh Pepper Brined Recipe

Posted on September 11, 2017November 14, 2017 by vinaya

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

Posted on September 11, 2017June 24, 2020 by vinaya

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
150 gms 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.

Lemon Pickle Recipe

Posted on September 11, 2017November 14, 2017 by vinaya

Another variety of lemon pickle to enjoy with curd rice or even with rotis dear friends. ❤️

Ingredients :

25 lemons
100 gms Guntur chilly powder
100gmByadgi chilly powder
Marble sized piece of hing
100gms mustard
10gms coconut oil heated well and cooled thoroughly.
Salt. (depending upon the sourness of the lemon)

Method:
Cut the lemons into half. Powder the mustard and hing. Mix the chilly powders, mustard and hing, lemon pieces well. Add the oil and store in bottles. Ready for use after a month.

Bittergourd Pickle Recipe

Posted on September 11, 2017September 3, 2018 by vinaya

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!

Ingredients :

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
Salt
2 tbsps oil
1 tsp Mustard
3 sprigs curry leaves
A Rajma sized piece of Hing/asafoetida

Method:
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.

Raw Mango Pickle Recipe

Posted on September 11, 2017September 3, 2018 by vinaya

This pickle is made by adding fresh green chillies instead of the red chilly powder that is normally used for pickles. Enjoy it with roti, rice or even as a spread for sandwiches.

Ingredients:

250gms raw mango
50gms mustard
10green chillies
A large piece of Hing ing/asafoetida
1 level tsp turmeric
Salt

Method :
Chop the raw mangoes. Grind the mustard, green chillies and hing to a smooth paste. Add salt. Mix well. Keep aside for 6 hours. Mix well again and refrigerate. It can be consumed the next day.
This pickle needs to be refrigerated.

Raw mango Tokku Recipe

Posted on September 11, 2017September 3, 2018 by vinaya

Raw mango Tokku for all of you dear friends. This is a little different from the usual one which is cooked. I have sunbasked it and then added the Masala.

Ingredients:

1 kg raw mango deskinned and grated
1.25 kgs sugar
Salt as required
1 tsp Haldi/Turmeric powder

Method:
Mix all the above and allow to stand for a day till the sugar dissolves. The next day tie the vessel with a white cloth and sun it for the next seven days taking care to see that you mix it every second day. On the seventh day you will notice that the sugar has turned into a thick syrup.

Masala:

1 tbsp mustard
1 tsp methi/fenugreek
Rajma sized piece of hing
1tbsp chilly powder
3 tsps oil
1 tsp Mustard

Method :
Dry roast the mustard, Methi and hing separately till the mustard splutters, the Methi turns a rich brown and the hing gives its aroma. Powder them together and add it to the mango along with the chilly powder. Mix well.
Heat 3 tsps of oil. Add a tsp of mustard and after it splutters drop it into the tokku. Mix well and allow to cool thoroughly before bottling.

Yam pickle Recipe

Posted on September 11, 2017August 30, 2018 by vinaya

Yam/ Sooran/Elephant Foot as it is called in India is used to make a variety of dishes. Posting a pickle of the same today.

Ingredients:

1/2 kg sooran
7 bedgi n 7 guntur chillies roasted.
2 tbsps tamarind paste
2 tbsps coconut oil
2 tsps mustard
Kabuli chana/Chickpea sized piece of Hing/asafoetida powdered fine
1/4 tsp methi/fenugreek seeds
3 sprigs curry leaves

Method :

Deskin, and chop the sooran into even tiny cubes. Wash thoroughly under running water. Drain water, apply salt to it and deep fry till crisp and golden brown.
Grind together the roasted chillies and tamarind to a smooth paste.
Heat the coconut oil, and add the mustard and after it crackles add the Methi and tip in the Hing. Toss for a few seconds and then add the curry leaves. Pour it into the ground masala, add the fried sooran cubes and add water to give it a pickle like consistency.

Note:

The reason for first chopping and then washing the sooran as against washing and then chopping is for those who are allergic to sooran. Handling it causes the fingers to swell up. Chopping it and then rinsing it under running water prevents an allergic reaction.