Brinjal
Pickle
Ingredients
½ Kg or as required – Small variety Purple Brinjals. 2tbspns Pepper
Corns; Jeera Seeds 1 Tspn; Black Yellu – ½ tspn; Mustard Seeds
– 1 tsp. Curry Leaves (few); Salt to taste; Vinegar – ¼
bottle; A golf Size Ball of Tamarind (soaked in warm water to extract the Thick
Tamarind Pulp); Oil ¼ Cup; Chillie Powder 1-2 Tbspns.- or to taste.
Method
Brinjals where the Stalk & Calyx was removed, wash , drain & keep aside. Take a Kadai add Oil, when hot add the Brinjals & fry till it is half cooked. In the meantime make a coarse paste with the spices (except for the Chillie Powder) & Vinegar (i.e. grind all the spices with Vinegar no water to be used at all - keep aside. When the Brinjals are half cooked add the ground spice paste & fry the masala till oil comes to the surface & the masala has coated the brinjals. Now add the Tamarind Pulp, Chillie Powder & Salt mix well & allow to cook & thicken. When required thickness has been achieved, remove from heat, & leave to cool – Bottle & keep. This Pickle could be served with Curd Rice, Lime Rice, Pulao’s, Fried Rice, Briyanis etc., PN: Vinegar could be used as desired. Also check on the Chillie Powder requirement, because you are using Peppercorns as well & if you do not like the Pickle too spicy then judge & use the Spices.
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Brinjals where the Stalk & Calyx was removed, wash , drain & keep aside. Take a Kadai add Oil, when hot add the Brinjals & fry till it is half cooked. In the meantime make a coarse paste with the spices (except for the Chillie Powder) & Vinegar (i.e. grind all the spices with Vinegar no water to be used at all - keep aside. When the Brinjals are half cooked add the ground spice paste & fry the masala till oil comes to the surface & the masala has coated the brinjals. Now add the Tamarind Pulp, Chillie Powder & Salt mix well & allow to cook & thicken. When required thickness has been achieved, remove from heat, & leave to cool – Bottle & keep. This Pickle could be served with Curd Rice, Lime Rice, Pulao’s, Fried Rice, Briyanis etc., PN: Vinegar could be used as desired. Also check on the Chillie Powder requirement, because you are using Peppercorns as well & if you do not like the Pickle too spicy then judge & use the Spices.
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Sweet
Lime Pickles:
9 Lemons ,4 tb Coarse or kosher salt ,1 1/2 tb Cumin seeds,toasted, ground ,1 tb Coarsely ground black pepper
3 c Sugar ,2 tb Seedless raisins ,8 Dried, hot red peppers
This is remarkably similar to the Moroccan Salted Lemon recipe that Wash the lemons in cold water and dry thoroughly.
Quarter 6 of the lemons from the top almost all the way through to the
bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.
Mix the salt, cumin and black pepper in a small dish, and mix
thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice.
Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.
On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently,
for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so
9 Lemons ,4 tb Coarse or kosher salt ,1 1/2 tb Cumin seeds,toasted, ground ,1 tb Coarsely ground black pepper
3 c Sugar ,2 tb Seedless raisins ,8 Dried, hot red peppers
This is remarkably similar to the Moroccan Salted Lemon recipe that Wash the lemons in cold water and dry thoroughly.
Quarter 6 of the lemons from the top almost all the way through to the
bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.
Mix the salt, cumin and black pepper in a small dish, and mix
thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice.
Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.
On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently,
for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so
This pickled chutney goes great with Dosai,
Idlies, Parothas etc. It is easy to make and will last for atleast three to
four months . (if your neighbours and children have not raided the fridge)
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TOMATO CHUTNEY PICKLE
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TOMATO CHUTNEY PICKLE
Firm Ripe Tomatoes 1 kg ,Tamarind 100 gms
,Chilli Powder 3tbsps ,Turmeric powder 1/2 spoon
Dhania Powder 4 spoons ,Jeera Powder 1 spoon ,Black pepper powder 1/2 spoon ,Clove powder 1/4 spoon
Cinnamon Powder 1 spoon ,Asfoetida 1 spoon ,Sugar 150 gms ,Oil 100 ml ,Mustard 2 spoons ,Salt to taste
Dhania Powder 4 spoons ,Jeera Powder 1 spoon ,Black pepper powder 1/2 spoon ,Clove powder 1/4 spoon
Cinnamon Powder 1 spoon ,Asfoetida 1 spoon ,Sugar 150 gms ,Oil 100 ml ,Mustard 2 spoons ,Salt to taste
TOMATO CHUTNEY PICKLE
METHOD
OF PREPARATION
Select ripe red but firm tomatoes . wash and wipe dry. Cut them in half horizontally and with a scoop or fingers, remove the seed and extra juice from them. Now cut them in small 1 cm pieces. Set aside. Make thick extract of Tamarind after soaking in water for 1 hour. Remove all fibres and scum and filter in a sieve. Take care not to leave any stones or grit. Set aside. Take a steel kadai or a non stick pan, take Gingly/Groundnut oil and put mustard on low flame. When mustard starts to crackle, add Tomatoes and a spoonful of salt and raise the heat to medium. Briskly stirr fry till tomatoes turn into pulp and oil starts leaving. Now add Tamarind extract and give the same treatment. When almost all water evoparates, The fried Tamarind and Tomato pulp would be of Idly maavu consistancy. Add sugar till you reach a sweet and sour taste to your liking. but all the while keep on turning the mass of tomato pulp. Now add all the masala powders and turn briskly on low flame. Take care that it does not stick at bottom. Now taste for salt and add the required quantity. Fry for maximum two minutes. By now the chutney would have thickened. Remove it and let it cool . When cold, fill up in a clean glass jar. Take care that there is enough oil. If less, add a bit on top and keep the chutney with enough oil. This would taste better than your tomato sauce or catchup. Try once and let me know. VARIATION You may crush 8 to 10 cloves of Garlic and 2 " piece of ginger grated and sauted in oil. Add it after cooled to the above. But if you are adding garlic, omit Asfoetida .
Select ripe red but firm tomatoes . wash and wipe dry. Cut them in half horizontally and with a scoop or fingers, remove the seed and extra juice from them. Now cut them in small 1 cm pieces. Set aside. Make thick extract of Tamarind after soaking in water for 1 hour. Remove all fibres and scum and filter in a sieve. Take care not to leave any stones or grit. Set aside. Take a steel kadai or a non stick pan, take Gingly/Groundnut oil and put mustard on low flame. When mustard starts to crackle, add Tomatoes and a spoonful of salt and raise the heat to medium. Briskly stirr fry till tomatoes turn into pulp and oil starts leaving. Now add Tamarind extract and give the same treatment. When almost all water evoparates, The fried Tamarind and Tomato pulp would be of Idly maavu consistancy. Add sugar till you reach a sweet and sour taste to your liking. but all the while keep on turning the mass of tomato pulp. Now add all the masala powders and turn briskly on low flame. Take care that it does not stick at bottom. Now taste for salt and add the required quantity. Fry for maximum two minutes. By now the chutney would have thickened. Remove it and let it cool . When cold, fill up in a clean glass jar. Take care that there is enough oil. If less, add a bit on top and keep the chutney with enough oil. This would taste better than your tomato sauce or catchup. Try once and let me know. VARIATION You may crush 8 to 10 cloves of Garlic and 2 " piece of ginger grated and sauted in oil. Add it after cooled to the above. But if you are adding garlic, omit Asfoetida .
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TAMARIND THOKKU
INGREDIENTS
Tamarind Thokku or Puli Thokku prepared in Karnataka style is great in taste and goes very well with Rice, Dosai, Idly or for that matter with chappathi or parotthas. You should be , however prepared to enjoy typically hot and tangy spiced taste with extra drinking water . For best enjoyment try out this Thokku with Ghee and Rice.
Green Tamarind fruits 250 gms ,Green Chillies 100 gms ,Fenugreek 30 gms ,Sugar 3 to 4 spoons
Salt To taste ,Edible oil 50 ml ,Asfoetida 2 spoons ,
METHOD OF PREPARATION
Take fully mature , sour green fruits of Tamarind and remove the hard coat as far as possible, also remove any seed part if present. Remove fibres after pounding with mortar . Set it aside. Take Chillies and remove the stalk part. Make 1/2" pieces and set aside. Take oil in a kadai and heat it over medium flame. Add Fenugreek seeds. When the seeds start turning pink, remove them with a sieve or poori frying ladle. Add Chillies and let it fry for about 15 seconds,now add Tamarind mass and Asfoetida and salt. Turn the whole thing thoroughly for about three to five minutes, first on medium and then on a low flame. Ensure that the oil prevades on complete thokku mass .When the frying is done, remove from fire and let it cool. Now powder Fenugreek seeds which were fried previously and add the powder to Thokku mass. Make a coarse paste in a mixi or a Mortar stone. I do not advice to make a very fine paste as the appeal of Green Chilli taste disappears if you make very fine paste. Taste for salt and sugar at this stage. If less, you can add some and then fill up the TamarindThokku in a glass jar and store it in fridge. It does not get spoilt for a long time.
Take fully mature , sour green fruits of Tamarind and remove the hard coat as far as possible, also remove any seed part if present. Remove fibres after pounding with mortar . Set it aside. Take Chillies and remove the stalk part. Make 1/2" pieces and set aside. Take oil in a kadai and heat it over medium flame. Add Fenugreek seeds. When the seeds start turning pink, remove them with a sieve or poori frying ladle. Add Chillies and let it fry for about 15 seconds,now add Tamarind mass and Asfoetida and salt. Turn the whole thing thoroughly for about three to five minutes, first on medium and then on a low flame. Ensure that the oil prevades on complete thokku mass .When the frying is done, remove from fire and let it cool. Now powder Fenugreek seeds which were fried previously and add the powder to Thokku mass. Make a coarse paste in a mixi or a Mortar stone. I do not advice to make a very fine paste as the appeal of Green Chilli taste disappears if you make very fine paste. Taste for salt and sugar at this stage. If less, you can add some and then fill up the TamarindThokku in a glass jar and store it in fridge. It does not get spoilt for a long time.
Wash all the vegetables, raw mango, and
ginger & chillies and pat them absolutely dry. Now cut them in small
pieces. Cut mango in small 1cm pieces without the seed hard coat. Remove seeds
of Bitter gourd and cucumber if any.
Using a blotting paper, pat the vegetables to remove any juices left after cutting them. Take salt and Turmeric and rub all the vegetables and green chillies and ginger with salt and Turmeric powder and keep in a glass jar for three days.
Agitate the jar daily.
On the fourth day, add oil , mustard and fenugreek powders , Asafoetida powder and Vinegar or Lime juice. Mix properly. Taste for salt . Mix thoroughly.
Close the jar tightly and use the pickle after a week.
This pickle needs to be stored in the fridge. Life of this pickle is three to four months (if your family lets it be that long)
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Using a blotting paper, pat the vegetables to remove any juices left after cutting them. Take salt and Turmeric and rub all the vegetables and green chillies and ginger with salt and Turmeric powder and keep in a glass jar for three days.
Agitate the jar daily.
On the fourth day, add oil , mustard and fenugreek powders , Asafoetida powder and Vinegar or Lime juice. Mix properly. Taste for salt . Mix thoroughly.
Close the jar tightly and use the pickle after a week.
This pickle needs to be stored in the fridge. Life of this pickle is three to four months (if your family lets it be that long)
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MIXED
VEGETABLE PICKLE
Carrot 1 no (small) ,Cluster beans 50 gms. ,Bitter gourd 50 gms. ,Kovakkai 5 nos. ,Cucumber 1 small (50 gms)
Raw Mango 1 small ,Raw Tomato 2 small ,Cabbage center pieces 50 gms. ,Ginger 50 gms. piece cut in small pieces ,Green chillies (hot) 10 nos. (cut in slices) ,Fenugreek coarse powder 50 gms. ,Mustard powder 50 gms.
Salt 75 gms. ,Cooking oil 200 gms. ,Vinegar/Lime juice 60 ml./75 ml. ,Sugar 2 tea spoons ,Turmeric powder 1 spoon ,Asafoetida 1/4 spoon
Carrot 1 no (small) ,Cluster beans 50 gms. ,Bitter gourd 50 gms. ,Kovakkai 5 nos. ,Cucumber 1 small (50 gms)
Raw Mango 1 small ,Raw Tomato 2 small ,Cabbage center pieces 50 gms. ,Ginger 50 gms. piece cut in small pieces ,Green chillies (hot) 10 nos. (cut in slices) ,Fenugreek coarse powder 50 gms. ,Mustard powder 50 gms.
Salt 75 gms. ,Cooking oil 200 gms. ,Vinegar/Lime juice 60 ml./75 ml. ,Sugar 2 tea spoons ,Turmeric powder 1 spoon ,Asafoetida 1/4 spoon
Among the Pickle Lovers, we have one
ELUMICHIDHASAN. I am dedicating this recipe to him. He is not active for some
time, neverthless he deserves it. Thaiyir Sadham and elumichu uruga are
inseperable like a a married couple.I think both are made for each other. I am
bringing my wife's recipe for all of you to enjoy!!.
Lemons 20 Nos ,Salt 4 to 5 spoons ,Turmeric Powder 1/2 spoon ,Red Chilli powder 3 spoons
FOR 2ND STAGE
1 Spoon of Jeera coarsly powdered ,1 spoon of Mustard seeds powdered
1 tbsp of Fenugreek seeds, coarsly Powdered after lightly roasting in oil. ,3/4 Spoon of Black pepper powder
1 spoon of Asfoetida powder ,1 Spoon of Black Rock salt powder. ,Gingely Oil 50/60 ml
Mustard Seeds 2 spoons (for tampering)
Lemons 20 Nos ,Salt 4 to 5 spoons ,Turmeric Powder 1/2 spoon ,Red Chilli powder 3 spoons
FOR 2ND STAGE
1 Spoon of Jeera coarsly powdered ,1 spoon of Mustard seeds powdered
1 tbsp of Fenugreek seeds, coarsly Powdered after lightly roasting in oil. ,3/4 Spoon of Black pepper powder
1 spoon of Asfoetida powder ,1 Spoon of Black Rock salt powder. ,Gingely Oil 50/60 ml
Mustard Seeds 2 spoons (for tampering)
METHOD OF PREPARATION
1st STAGE PREPARATION Buy spotless thin skinned Lemons and wash in warm water. Dry with a towlel and cut the lemons in 4 pieces.If the lemons are large ones, make eight pieces. Remove excess (30 %)of juice and store it separately for other uses. Take a glass jar and add in it, lime pieces and salt. Add turmeric powder and chilli powder also. Mix thoroughly with a steel spoon/Karandi.C lose it tightly and set aside .Next day without opening the jar , agitate it properly so that the lemon pieces are again covered in Juice and salt. The third day, Add the ingredient.
1st STAGE PREPARATION Buy spotless thin skinned Lemons and wash in warm water. Dry with a towlel and cut the lemons in 4 pieces.If the lemons are large ones, make eight pieces. Remove excess (30 %)of juice and store it separately for other uses. Take a glass jar and add in it, lime pieces and salt. Add turmeric powder and chilli powder also. Mix thoroughly with a steel spoon/Karandi.C lose it tightly and set aside .Next day without opening the jar , agitate it properly so that the lemon pieces are again covered in Juice and salt. The third day, Add the ingredient.
When I had first tasted MTR's
"Coriander Leaves Pickle" , I fell in love with it immediately. So
when the bottle got empty, I thought that I had to make it myself (with a
little change in ingredients). So here is the result.
This time I want you to tell me how you liked the pickle.
This pickle is so versatile, that it goes great with Rice, Dosai, Idlies , and with almost any main dish.
This time I want you to tell me how you liked the pickle.
This pickle is so versatile, that it goes great with Rice, Dosai, Idlies , and with almost any main dish.
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KOTHAMALLI CHUTNEY PICKLE :
Coriander/Cilantro 2 Big Bunches ( 400 to 500 gms) ,Curry Leaves 2 sprigs
,Green Chillies (Hot) 5 to 6 nos
Oil 5 to 6 ladles (3/4 cup to 1 cup) ,Tamarind 1.5 cup (thick extract) ,Salt to taste ,Sugar Just a hint (1/2 spoon)
Acetic Acid (Strong) 2 spoons
Oil 5 to 6 ladles (3/4 cup to 1 cup) ,Tamarind 1.5 cup (thick extract) ,Salt to taste ,Sugar Just a hint (1/2 spoon)
Acetic Acid (Strong) 2 spoons
DRY SPICES
Red Chillies 6 to 8 nos ,Fenugreek 1.5 spoons (Powdered) ,Jeera(Cummin) 3 spoons (powdered)
Chilli Powder 1.5 spoons ,Asafoetida 1/2 spoon ,Mustard 2 spoons ,Jeera for tempering 1 spoon
Kadali parappu (Channa dhall) 1.5 spoons
Red Chillies 6 to 8 nos ,Fenugreek 1.5 spoons (Powdered) ,Jeera(Cummin) 3 spoons (powdered)
Chilli Powder 1.5 spoons ,Asafoetida 1/2 spoon ,Mustard 2 spoons ,Jeera for tempering 1 spoon
Kadali parappu (Channa dhall) 1.5 spoons
METHOD OF PREPARATION
Roughly pluck leaves and tender stalk from the bunch and separate thick stem and other branches (to extract the juice).
Coarsely powder jeera and fenugreek and keep aside.
Wash kothumalli (cilantro/coriander) leaves and drain all water. Using big jar of food processor/Mixi, make a rough paste of of Kothumalli and green chillies. Try not to add water. But if you find that the mass sticks to sides and does not become chutney, add a little water and grind to a rough paste. Remove the thick paste and keep aside. Now make a paste of stem and thick stalks and extract juice for adding to pickle.
Take oil in a Kadai and add Mustard, Kadalai parappu and red chillies. Heat till mustards is about to pop. Immediately add jeera and after 5 seconds, add Tamarind extract and on top of it, add raw Asafoetida. Using a ladle, keep turning the sizzling tamarind paste. When it leaves the smell of raw tamarind (five minutes ), add paste of Kothumalli and chillies .Also add curry leaves now. Add juice extracted from Kothumalli stems/stalks now.
Fry kothumalli paste on medium/low flame or at reduced heat till water content is no more and it looks brownish with a little hint of dark green .This process will take about seven to eight minutes. Go on continuously turning the paste in the mean while.
Now add powders of Fenugreek , Red Chilli and Jeera .Turn for a minute to mix properly and Switch off the flame. Do not Cover the kadai .Let the Kothumalli pickle get cold as it is. This would remove any excess water content.
When the pickle is cold, add strong Acetic acid. If you feel that oil is less, heat a ladle or two and once it gets cold, pour over the pickle.
Your pickle of Coriander is ready.
Roughly pluck leaves and tender stalk from the bunch and separate thick stem and other branches (to extract the juice).
Coarsely powder jeera and fenugreek and keep aside.
Wash kothumalli (cilantro/coriander) leaves and drain all water. Using big jar of food processor/Mixi, make a rough paste of of Kothumalli and green chillies. Try not to add water. But if you find that the mass sticks to sides and does not become chutney, add a little water and grind to a rough paste. Remove the thick paste and keep aside. Now make a paste of stem and thick stalks and extract juice for adding to pickle.
Take oil in a Kadai and add Mustard, Kadalai parappu and red chillies. Heat till mustards is about to pop. Immediately add jeera and after 5 seconds, add Tamarind extract and on top of it, add raw Asafoetida. Using a ladle, keep turning the sizzling tamarind paste. When it leaves the smell of raw tamarind (five minutes ), add paste of Kothumalli and chillies .Also add curry leaves now. Add juice extracted from Kothumalli stems/stalks now.
Fry kothumalli paste on medium/low flame or at reduced heat till water content is no more and it looks brownish with a little hint of dark green .This process will take about seven to eight minutes. Go on continuously turning the paste in the mean while.
Now add powders of Fenugreek , Red Chilli and Jeera .Turn for a minute to mix properly and Switch off the flame. Do not Cover the kadai .Let the Kothumalli pickle get cold as it is. This would remove any excess water content.
When the pickle is cold, add strong Acetic acid. If you feel that oil is less, heat a ladle or two and once it gets cold, pour over the pickle.
Your pickle of Coriander is ready.
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INJIMPULI
PICKLES.
Injimpuli is almost like the wet masala of
Puliodirai as prepared in Andhra except it has a small variation in terms of
green chillies used.
200 gms. of GINGER cut into small pieces ,100 gms. of Green chillies cut into 1/4th inch pieces
One spoon of Jaggary ,One large cup of Tamaring extract (fairly thick) ,Oil for frying (coconut/gingly)
Salt to taste ,Gingly seeds one teaspoon
200 gms. of GINGER cut into small pieces ,100 gms. of Green chillies cut into 1/4th inch pieces
One spoon of Jaggary ,One large cup of Tamaring extract (fairly thick) ,Oil for frying (coconut/gingly)
Salt to taste ,Gingly seeds one teaspoon
METHOD OF PREPARATION
Put four ladlefuls of oil in a kadai and when it is sufficiently hot, add green chillies and saute for about one and half minutes till they become tender. Add Ginger pieces and saute till they become tender. This will take only a minute or so. Now add juice extract of Tamarind and let it be turned on a medium flame till the mass becomes like a soft but thick consistency of thick vadai maavu. Add about two table spoons of salt. Please see that you don't end up having very salty preparation. So add salt to taste.
Remove from fire and garnish with Powder of Gingly seeds . Cool it and store it in a glass bottle. This injumpuli will keep good in the fridge for more than three months but outside for only about three weeks or so.
This is a great dish for hard workers. Tastes great with white rice. You won't even need any sambar or Rasam .
A VARIATION You can add fried channadhal and some groundnuts and use it as a base for Puliodirai. If you want a taste variation, add a bit of Asfoetida in injimpuli. It will taste great.
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Put four ladlefuls of oil in a kadai and when it is sufficiently hot, add green chillies and saute for about one and half minutes till they become tender. Add Ginger pieces and saute till they become tender. This will take only a minute or so. Now add juice extract of Tamarind and let it be turned on a medium flame till the mass becomes like a soft but thick consistency of thick vadai maavu. Add about two table spoons of salt. Please see that you don't end up having very salty preparation. So add salt to taste.
Remove from fire and garnish with Powder of Gingly seeds . Cool it and store it in a glass bottle. This injumpuli will keep good in the fridge for more than three months but outside for only about three weeks or so.
This is a great dish for hard workers. Tastes great with white rice. You won't even need any sambar or Rasam .
A VARIATION You can add fried channadhal and some groundnuts and use it as a base for Puliodirai. If you want a taste variation, add a bit of Asfoetida in injimpuli. It will taste great.
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GREEN
CHILLIES PICKLES.
INGREDIENTS
Green Chillies pickle can sweep anyone of his or her feet if it is used with any rice or with savories like Bhajjis, Bondas or Gujarati Ganthias. This pickle is having an universal appeal. A bite or two before meals will give you a hog's appetite .Goes great with corn soup and Kanjee. It is also the easiest pickle to make and can be made the whole year round. So what are we waiting for ?
Long Green Chillies (medium Hot variety) 250 gms,Mustard Powder 1.5 cups ,Turmeric Powder 1 spoon
Salt 1/4 cup ,Lime juice 1/4 cup ,Lemons 4 to 5 ,Oil (G/nut or Mustard oil) 1/4 cup.
Green Chillies pickle can sweep anyone of his or her feet if it is used with any rice or with savories like Bhajjis, Bondas or Gujarati Ganthias. This pickle is having an universal appeal. A bite or two before meals will give you a hog's appetite .Goes great with corn soup and Kanjee. It is also the easiest pickle to make and can be made the whole year round. So what are we waiting for ?
Long Green Chillies (medium Hot variety) 250 gms,Mustard Powder 1.5 cups ,Turmeric Powder 1 spoon
Salt 1/4 cup ,Lime juice 1/4 cup ,Lemons 4 to 5 ,Oil (G/nut or Mustard oil) 1/4 cup.
METHOD OF PREPARATION
Buy long medium hot chillies. Remove the stalk. Wash properly and wipe them dry. Now make a single slit in each chilli from top to bottom and set aside. Cut lemons in 8 pieces each and set aside. Make lime juice from some more lemons and set aside. Powder a cup of mustard seeds (small variety) .Take a wide mouth vessel and mix Mustard powder, salt Turmeric powder, little lime juice and little oil. Make a tight dough .Take each slit chilli and fill it up carefully. Take a clean glass jar and fill up one layer at bottom with cut lemon pieces. Now fill it up with stuffed chillies. In middle also place some more lime pieces. If you are left with mustard stuffing, sprinkle on chillies. Slowly pour little leftover lime juice also. Now arrange rest of the lemon pieces on top. Sprinkle little salt also and close the lid of the jar tightly. Within 48 hours. the juice and liquids would settle down at the base. Carefully rotate the jar in such a way that again all the chillies are covered with lime juice liquid. Repeat this for about a week. The pickle will get ready in about ten to fifteen days depending upon the ambient temperature
Buy long medium hot chillies. Remove the stalk. Wash properly and wipe them dry. Now make a single slit in each chilli from top to bottom and set aside. Cut lemons in 8 pieces each and set aside. Make lime juice from some more lemons and set aside. Powder a cup of mustard seeds (small variety) .Take a wide mouth vessel and mix Mustard powder, salt Turmeric powder, little lime juice and little oil. Make a tight dough .Take each slit chilli and fill it up carefully. Take a clean glass jar and fill up one layer at bottom with cut lemon pieces. Now fill it up with stuffed chillies. In middle also place some more lime pieces. If you are left with mustard stuffing, sprinkle on chillies. Slowly pour little leftover lime juice also. Now arrange rest of the lemon pieces on top. Sprinkle little salt also and close the lid of the jar tightly. Within 48 hours. the juice and liquids would settle down at the base. Carefully rotate the jar in such a way that again all the chillies are covered with lime juice liquid. Repeat this for about a week. The pickle will get ready in about ten to fifteen days depending upon the ambient temperature
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DATE
PICKLES ( SWEET AND SOUR)
This pickle is an evergreen pickle which can
be eaten with Bread, Chappathi, and with Bondas Bhajjis etc.
Firm Golden/Black Dates 350 gms. ,Raw white Sour Mango 300 gms. ,Jaggery 200 gms. ,Dhania 50 gms.
Jeera 25 gms. ,Fenugreek 20 gms. ,Chilli Powder 150 gms. ,Turmeric powder 1 spoon
Oil (Ground nut) 250 ml ,Cloves 1 spoon ,Cinnamon 6 to 7 !" sticks ,Whole Black Pepper 3 to 4 spoons
Salt to taste.(start with 60 gms)
METHOD OF PREPARATION
Select mature white and sour mangoes. Make 1.5 " Pieces including hard shell. Take care to discard the kernel and black inner portions if any.Wash with good water and first wipe it clean. Now rub a fistful of salt and A spoonful of Turmeric powder and let it dry in sun till the mangoe shrivels. This can be achieved in one afternoon drying itself. Soak Dhania, Jeera and Fenugreek in just a little water for ten minutes, then wash with water and then rub them dry. After fifteen to twenty minutes of drying, make a coarse powder (very coarse) of Dhania, Jeera, and Fenugreek and then sundry. Remove the seeds from Dates . Take a large vessel and then mix all the ingredients except spices (cloves, cinnamon). Taste the masala for salt now. Add sundried Mangoes and Seed removed Golden or Black dates. Add oil (half) and mix thoroughly. Now take some oil in a kadai and tamper the pickle with Cloves and cinnamon. Place the Pickle in sun for three to four days. In between, mix everything with spoon daily. When Jaggery has liquified in thick syrup, add some more oil if you want and again check for salt. If you are satisfied, pack the pickle in air tight jars. Enjoy this pickle with chapathis, Parothas and bread. This pickle will last for an year.
Firm Golden/Black Dates 350 gms. ,Raw white Sour Mango 300 gms. ,Jaggery 200 gms. ,Dhania 50 gms.
Jeera 25 gms. ,Fenugreek 20 gms. ,Chilli Powder 150 gms. ,Turmeric powder 1 spoon
Oil (Ground nut) 250 ml ,Cloves 1 spoon ,Cinnamon 6 to 7 !" sticks ,Whole Black Pepper 3 to 4 spoons
Salt to taste.(start with 60 gms)
METHOD OF PREPARATION
Select mature white and sour mangoes. Make 1.5 " Pieces including hard shell. Take care to discard the kernel and black inner portions if any.Wash with good water and first wipe it clean. Now rub a fistful of salt and A spoonful of Turmeric powder and let it dry in sun till the mangoe shrivels. This can be achieved in one afternoon drying itself. Soak Dhania, Jeera and Fenugreek in just a little water for ten minutes, then wash with water and then rub them dry. After fifteen to twenty minutes of drying, make a coarse powder (very coarse) of Dhania, Jeera, and Fenugreek and then sundry. Remove the seeds from Dates . Take a large vessel and then mix all the ingredients except spices (cloves, cinnamon). Taste the masala for salt now. Add sundried Mangoes and Seed removed Golden or Black dates. Add oil (half) and mix thoroughly. Now take some oil in a kadai and tamper the pickle with Cloves and cinnamon. Place the Pickle in sun for three to four days. In between, mix everything with spoon daily. When Jaggery has liquified in thick syrup, add some more oil if you want and again check for salt. If you are satisfied, pack the pickle in air tight jars. Enjoy this pickle with chapathis, Parothas and bread. This pickle will last for an year.
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CHUNDO PICKLES
This pickle is an evergreen pickle which can
be eaten with Bread, Chappathi, and with Bondas Bhajjis etc.
Two extra large sized Mangoes of not too sour variety but with white flesh and very hard. Salt
Chilli Powder ,Turmeric ,Sugar
Two extra large sized Mangoes of not too sour variety but with white flesh and very hard. Salt
Chilli Powder ,Turmeric ,Sugar
FOR GARNISHING
Little oil ,Clove ,Cinnamon sticks
METHOD OF PREPARATION
Jullienne two mangoes after removing the green skin.The Julienned mass will look like a lump of vermicelli. Put three spoons of salt and a quarter spoon of Turmeric powder in that Julienned mass , mix thoroughly and let it stand for about ten minutes. Take a fine muslin cloth and put the Julienned mango mix in to the cloth and tie it tightly. Start squeezing the mass so that the water will start draining from the tied cloth. Go on twisting the cloth ball and after some time, complete liquid will drain off. The mass of julienned mango would be almost Dry. Now take a Stainless steel large mouthed vessel like patela and mix the mango mass with same weight of Sugar thoroughly. Add a little quantity of about two tea spoons of salt along with sugar and then tie the mouth of the vessel with a clean cloth. Keep the steel vessel in the Sun for about six days. Take care to turn the Pickle every day during this six days. At the end of six days, you will find that the sugar has melted and a thick raw pickle is ready.
Add four to five tea spoons of chilli powder and mix thoroughly. Garnish the pickle with ten to twelve cloves and five to six two inch sticks of Cinnamon fried in veg.oil and pour it on CHHUNDO.
You see that the garnished cloves and cinnamon sticks are immediately mixed in the mass.
Preserve this in glass Jar.Chuhundo will taste sweet and sour and will go well with a lot of things like Roti, Chappathi, bread, sandwich etc.
Little oil ,Clove ,Cinnamon sticks
METHOD OF PREPARATION
Jullienne two mangoes after removing the green skin.The Julienned mass will look like a lump of vermicelli. Put three spoons of salt and a quarter spoon of Turmeric powder in that Julienned mass , mix thoroughly and let it stand for about ten minutes. Take a fine muslin cloth and put the Julienned mango mix in to the cloth and tie it tightly. Start squeezing the mass so that the water will start draining from the tied cloth. Go on twisting the cloth ball and after some time, complete liquid will drain off. The mass of julienned mango would be almost Dry. Now take a Stainless steel large mouthed vessel like patela and mix the mango mass with same weight of Sugar thoroughly. Add a little quantity of about two tea spoons of salt along with sugar and then tie the mouth of the vessel with a clean cloth. Keep the steel vessel in the Sun for about six days. Take care to turn the Pickle every day during this six days. At the end of six days, you will find that the sugar has melted and a thick raw pickle is ready.
Add four to five tea spoons of chilli powder and mix thoroughly. Garnish the pickle with ten to twelve cloves and five to six two inch sticks of Cinnamon fried in veg.oil and pour it on CHHUNDO.
You see that the garnished cloves and cinnamon sticks are immediately mixed in the mass.
Preserve this in glass Jar.Chuhundo will taste sweet and sour and will go well with a lot of things like Roti, Chappathi, bread, sandwich etc.
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AVAKKAI MANGO PICKLE
(one big jar for a family of four) ,Sour Mangoes 12 nos (2kgs) ,Salt 3 cups (500gms) ,Mustard Powder 4 cups (500 gms) ,Chilli powder 2 cups (300 gms) ,Ginger 250 gms ,Garlic 250 gms. ,Nalla ennai (gingely oil) 1 litre
Mustard seeds 1 tbsp ,Fenugreek seeds 1 tbsp ,Red chillies 4 to 5
METHOD OF PREPARATION
In pickle making, it is essential that you use only pure and cleaned ingredients. Jar must be sterilized with hot water wash and if possible with salt water or acetic acid. Dry and use. All mixing vessels and ladles must be clean. Select only very sour , white and fully mature mangoes for avakkai. .Buy small mustard seeds only and powder the mustard like fine rawa. set aside. If possible, powder chillies at home in a mixi.If not , use good quality chilli powder and use it. I do not like to use iodized salt, so please buy plain salt or roast iodized salt for ten minutes and then let Iodine evaporate and then use salt after cooling.
Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly .Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel. Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash , dry and then use it. If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. Pre heat Gingly oil for about ten minutes and cool it and set aside.
Remove the outer skin of garlic cloves, wash Ginger and dry it. Make a rough pounded paste of Ginger and Garlic and set aside.(don't p\remove the skin of Ginger)
Take about 3 to 4 ladles of Oil in a kadai , add red chillies , Mustard seeds and heat on medium flame. When mustard starts to crackle, add fenugreek seeds and as soon as they turn brow, add Ginger and Garlic paste. Sim the flame and fry paste for about three minutes to four minutes. Put off the stove and cover the kadai. When it cools down, add the ginger Garlic paste with tempering to Raw Avakkai along with Mango pieces.
Take a wide mouth large vessel and first put mango pieces and salt. Rub thoroughly .After about four or five minutes, add all the other ingredients except oil and ginger garlic garlic ..Mix thoroughly for about ten minutes. Now slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. Retain the balance oil for adding later on. You may need another 250 ml for further addition.
When mixing is over, taste the raw masala for salt .If less, add as per your liking. If it is more, add some more mango pieces .
Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.
After a week, open the jar during the day time, and add further amount of Gingly oil till the pickled mango pieces are immersed in oil. Leave the jar for another 3 weeks. During the three week period, shake the jar daily so that the ingredients are mixed properly.
At the beginning of July, the pickle is ready With the first rain, enjoy Avakkai and steaming rice. Your spirits will be in the 9th cloud.
In pickle making, it is essential that you use only pure and cleaned ingredients. Jar must be sterilized with hot water wash and if possible with salt water or acetic acid. Dry and use. All mixing vessels and ladles must be clean. Select only very sour , white and fully mature mangoes for avakkai. .Buy small mustard seeds only and powder the mustard like fine rawa. set aside. If possible, powder chillies at home in a mixi.If not , use good quality chilli powder and use it. I do not like to use iodized salt, so please buy plain salt or roast iodized salt for ten minutes and then let Iodine evaporate and then use salt after cooling.
Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly .Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel. Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash , dry and then use it. If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. Pre heat Gingly oil for about ten minutes and cool it and set aside.
Remove the outer skin of garlic cloves, wash Ginger and dry it. Make a rough pounded paste of Ginger and Garlic and set aside.(don't p\remove the skin of Ginger)
Take about 3 to 4 ladles of Oil in a kadai , add red chillies , Mustard seeds and heat on medium flame. When mustard starts to crackle, add fenugreek seeds and as soon as they turn brow, add Ginger and Garlic paste. Sim the flame and fry paste for about three minutes to four minutes. Put off the stove and cover the kadai. When it cools down, add the ginger Garlic paste with tempering to Raw Avakkai along with Mango pieces.
Take a wide mouth large vessel and first put mango pieces and salt. Rub thoroughly .After about four or five minutes, add all the other ingredients except oil and ginger garlic garlic ..Mix thoroughly for about ten minutes. Now slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. Retain the balance oil for adding later on. You may need another 250 ml for further addition.
When mixing is over, taste the raw masala for salt .If less, add as per your liking. If it is more, add some more mango pieces .
Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.
After a week, open the jar during the day time, and add further amount of Gingly oil till the pickled mango pieces are immersed in oil. Leave the jar for another 3 weeks. During the three week period, shake the jar daily so that the ingredients are mixed properly.
At the beginning of July, the pickle is ready With the first rain, enjoy Avakkai and steaming rice. Your spirits will be in the 9th cloud.
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AVVAKAI
PICKLES (ANDHRA STYLE)
(one big jar for a family of four) ,Sour Mangoes 12 nos. (2kgs) ,Salt 3 cups (500gms)
Mustard Powder 4 cups (500 gms..) ,Chilli powder 4 to 5 cups (500 gms) ,Asafoetida Pure 2 spoons
OR
Asafoetida compound 1/2 cup (75 gms) ,Nalla ennai (gingely oil) 1 litre
METHOD OF PREPARATION
In pickle making, it is essential that you use only pure and cleaned ingredients. Jar must be sterilized with hot water wash and if possible with salt water or acetic acid. Dry and use. All mixing vessels and ladles must be clean. Select only very sour , white and fully mature mangoes for avakkai. Buy only real Asafoetida if possible. Buy small mustard seeds only and powder the mustard like fine rawa. set aside. If possible, powder chillies at home in a mixi. If not , use good quality chilli powder and use it. I do not like to use iodized salt, so please buy plain salt or roast iodized salt for ten minutes and then let Iodine evaporate and then use salt after cooling.
Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly . Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel. Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash , dry and then use it. If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. Pre heat Gingely oil for about ten minutes and cool it and set aside.
Take a wide mouth large vessel and first put mango pieces and salt. Rub thoroughly . After about four or five minutes, add all the other ingredients except oil. Add real Asafoetida last . Mix thoroughly for about ten minutes. Now slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. Retain the balance oil for adding later on. You may need another 250 ml for further addition.
When mixing is over, taste the raw masala for salt and asafoetida. If less, add as per your liking. If it is more, add some more mangoe pieces .
Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.
After a week, open the jar during the day time, and add further amount of Gingely oil till the pickled mango pieces are immersed in oil. Leave the jar for another 3 weeks. During the three-week period, shake the jar daily so that the ingredients are mixed properly.
At the beginning of July, the pickle is ready. With the first rain, enjoy Avakkai and steaming rice. Your spirits will be in the 9th cloud.
In pickle making, it is essential that you use only pure and cleaned ingredients. Jar must be sterilized with hot water wash and if possible with salt water or acetic acid. Dry and use. All mixing vessels and ladles must be clean. Select only very sour , white and fully mature mangoes for avakkai. Buy only real Asafoetida if possible. Buy small mustard seeds only and powder the mustard like fine rawa. set aside. If possible, powder chillies at home in a mixi. If not , use good quality chilli powder and use it. I do not like to use iodized salt, so please buy plain salt or roast iodized salt for ten minutes and then let Iodine evaporate and then use salt after cooling.
Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly . Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel. Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash , dry and then use it. If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. Pre heat Gingely oil for about ten minutes and cool it and set aside.
Take a wide mouth large vessel and first put mango pieces and salt. Rub thoroughly . After about four or five minutes, add all the other ingredients except oil. Add real Asafoetida last . Mix thoroughly for about ten minutes. Now slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. Retain the balance oil for adding later on. You may need another 250 ml for further addition.
When mixing is over, taste the raw masala for salt and asafoetida. If less, add as per your liking. If it is more, add some more mangoe pieces .
Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.
After a week, open the jar during the day time, and add further amount of Gingely oil till the pickled mango pieces are immersed in oil. Leave the jar for another 3 weeks. During the three-week period, shake the jar daily so that the ingredients are mixed properly.
At the beginning of July, the pickle is ready. With the first rain, enjoy Avakkai and steaming rice. Your spirits will be in the 9th cloud.
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OIL
MANGO PICKLE (ENNA MANGAKARI)
INGREDIENTS
Raw mangoes 500 gms ,Fenugreek seeds 3 tbsp ,Fennel seeds 4 tbsp ,Red chili powder 2 tbsp
Turmeric powder 2 tsp ,Mustard seeds 3 tbsp ,Gingely oil 350 mls ,Salt As per taste
METHOD
Cut raw mangoes into half, remove seed and then cut ¾th inch sized pieces.
Apply salt, rub nicely and then keep it for half an hour. Drain out excess moisture.
Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.
Heat gingely oil until smoking point, remove and let it cool.
Mix fenugreek seeds, fennel and mustard powder with red chili powder. Add half of the gingely oil to this mixture And rub this spice and oil mixture to the mango pieces. Mix thoroughly.
Put this into an earthenware jar and pour the remaining gingely oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.
Make sure you stir the contents of the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil.
Raw mangoes 500 gms ,Fenugreek seeds 3 tbsp ,Fennel seeds 4 tbsp ,Red chili powder 2 tbsp
Turmeric powder 2 tsp ,Mustard seeds 3 tbsp ,Gingely oil 350 mls ,Salt As per taste
METHOD
Cut raw mangoes into half, remove seed and then cut ¾th inch sized pieces.
Apply salt, rub nicely and then keep it for half an hour. Drain out excess moisture.
Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.
Heat gingely oil until smoking point, remove and let it cool.
Mix fenugreek seeds, fennel and mustard powder with red chili powder. Add half of the gingely oil to this mixture And rub this spice and oil mixture to the mango pieces. Mix thoroughly.
Put this into an earthenware jar and pour the remaining gingely oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.
Make sure you stir the contents of the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil.
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GRATED
MANGO PICKLES.
5 - 6 medium size raw mangoes ,1 cup chili
powder ,1 cup salt ,2 tbsp mustard powder
1 tsp fenugreek powder (roasted and powdered) ,3-4 tbsp sesame seed powder (roasted and powdered)
For the seasoning
200 gms husked sesame seed oil ,1 tsp mustard seeds ,a pinch of asafetida ,
1 tsp fenugreek powder (roasted and powdered) ,3-4 tbsp sesame seed powder (roasted and powdered)
For the seasoning
200 gms husked sesame seed oil ,1 tsp mustard seeds ,a pinch of asafetida ,
Method
Wash, wipe, peel and grate mangoes.
Heat oil in a pan, add mustard seeds, once they crackle switch off the flame and add asafetida.
Allow it to cool. ,In a vessel mix grated mangoes, salt and all the powders.
Add the cooled seasoning to the mango mix.
Mix well and store in an air tight ceramic jar or a plastic container.
This pickle can be stored for 40 - 45 days. Goes well with dosas, idlis, chapatis and of course rice.
Wash, wipe, peel and grate mangoes.
Heat oil in a pan, add mustard seeds, once they crackle switch off the flame and add asafetida.
Allow it to cool. ,In a vessel mix grated mangoes, salt and all the powders.
Add the cooled seasoning to the mango mix.
Mix well and store in an air tight ceramic jar or a plastic container.
This pickle can be stored for 40 - 45 days. Goes well with dosas, idlis, chapatis and of course rice.
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INSTANT
MANGO PICKKLES.
1 washed and dried raw mango- chop (in india
my mother used the raw mango -eating variety that ones sell on rd. side
salt/chilly pwd. In kannada its called ginimuthe mavinake/ parrot mouth shaped
mango)
add salt/chilly pwd to taste, a pinch of turmuric, a pinch of roasted and pwd. jeera and fenugreek and a pinch of sugar.
Season - 1tspn oil- mustard, asafoetida and curry leaves. Enjoy with sambar/rice.
will stay fresh for 1week, make sure not to use wet spoon.
add salt/chilly pwd to taste, a pinch of turmuric, a pinch of roasted and pwd. jeera and fenugreek and a pinch of sugar.
Season - 1tspn oil- mustard, asafoetida and curry leaves. Enjoy with sambar/rice.
will stay fresh for 1week, make sure not to use wet spoon.
Made from 'pulimaanga' when the seed has not
matured and the mango is very small. Can be used with rice/iddlies/dosai
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KADUMANGA
KADUMANGA
Ingredients
Small pulimanga - 1kg ,Ground Mustard seeds 100 gms ,Chilli powder 250 gms ,Salt
Preparation
Clean the mangoes and wipe it dry. Add salt and keep in a porcelain container for two weeks.
After two weeks open and add chilli and mustard powder.
This will stay for a year.
