Green Mango Pickle — Manga Achar

Green Mango Pickle — Manga Achar

Ingredients

Prep: 15 min, plus marinating and maturing time

2 cups mango (about 3-4 small mangoes), lightly pared and diced small

1 teaspoon salt

2 tablespoon gingili oil, or sesame oil (nallenna)

½ teaspoon black mustard seeds

2 small sprigs curry leaves

¼ teaspoon fenugreek powder

½ teaspoon asafetida

1 tablespoon Kashmiri chili powder

1/8 teaspoon turmeric powder

4 tablespoon water

Directions

Choose unripe mangoes with firm skin and greenish white flesh. Using a peeler, slightly pare the dark green skin without peeling the skin completely (refer picture)—a bit of skin adds a really nice texture to the pickle. Slice the flesh, cutting around the pit, and then dice into small pieces.

Toss the diced mangoes with 1 teaspoon salt and set aside for 8 hours, preferably overnight. This dehydrates them slightly so that the mango pieces retain their crispness when pickled. Drain the liquid and set aside.

Heat oil in a skillet over medium-low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Stir in curry leaves, and spice mixtures—fenugreek, asafetida, chili, turmeric—and cook, stirring, for 15 seconds. Pour in water and bring to boil over low heat.

Remove from heat, add diced mango and mix well. Taste and add salt, if needed (I didn’t use any extra salt). Ladle into a clean, dry, sterilized glass jar; seal with lid. Shake jar to evenly disperse ingredients and store in the refrigerator for 2-3 days to infuse flavors.

The pickle tastes best after aging for 2-3 days. Refrigerate after opening. It will keep several weeks in the refrigerator, if not eaten immediately.

Serve mango pickles with any rice dishes. In fact, pickles perfectly complement any Indian meal, and are mixed and eaten with the other food served, just like chutney.

Dates Chutney Recipe – Eethapazham Chutney Recipe

Dates Chutney Recipe – Eethapazham Chutney Recipe

Dates chutney reminds me about traditional marriage functions in Kerala!!! This side dish is part of traditional wedding party and taste awesome along with mutton biriyani and chicken fry. Try it!!!

Ingredients

• Sweet dates with seeds removed - 250 grams
• Mustard seeds - 1/4 tbsp
• Fenugreek seeds - 1/4 tbsp
• Ginger - 2 tbsp very finely chopped
• Curry leaves chopped - 10
• Kashmiri Chilli powder - 1 tbsp
• Water - 1/4 cup
• Tamarind pulp - 6 tbsp
• Sugar - 4 tbsp
• Salt to taste

Method

Step 1

First step is to soak the dates in 1/4 cup water for 15 minutes. Remove seed and chop very lightly in a chopper.

Step 2

Second step is to heat oil in a clay pot (Chatti in Malayalam language) splutter fenugreek seeds first and then mustard seeds.

Step 3

Then fry the ginger, curry leaves and green chilli. Once the ginger starts turning color to brown, add Kashmiri Chilli powder and sauté for a minute more or until the chilli powder turns dark red. color.

Step 4

Fourth step is to add chopped dates to above gravy and mix well.

Step 5

Fifth step is to add tamarind pulp, water and sugar. Mix well and add salt to taste.

Step 6

Last step is to allow the dates chutney to boil until extra water is evaporated and the chutney thickens. Dates chutney is served as a side dish with Biriyani and ghee rice.

Guava Pickle Recipe – Perakka Achar

Guava Pickle Recipe – Perakka Achar

Ingredients

• Guava – 2 (medium ripe)
• Red chilly powder - 1 tbsp
• Mustard seeds – 1 tbsp
• Asafoetida powder - 1/4 tsp
• Fenugreek powder – 1/4 tsp
• Curry leaves - 2 string
• Salt to taste
• Garlic - 1 tsp
• Vinegar - 1 tsp
• Sesame oil - 3 tbsp
• Green chilly - 2 (cut in to small pieces)

Method

Step 1

Clean and cut the guava into small cubes.

Step 2

Heat sesame oil in a pan. Splutter mustard seeds. Add green chillies, curry leaves, red chilly powder, asafoetida powder, garlic, fenugreek powder and saute for 2 minutes.

Step 3

Once it is done, add guava and salt. Saute for 2-3 minutes. Add vinegar and stir well to get mixed. Remove from fire and let it cool.

Step 4

The tasty guava pickle is ready to be served.

Step 5

Serve with rice.

Luvika pickle – Homemade Pickle – Achaar recipe

Luvika pickle – Homemade Pickle – Achaar recipe

Ingredients

• Luvika - 200 gm
• Turmeric powder – 1/4 tsp
• Kashmiri red chilly powder – 1 tbsp
• Fenugreek seeds - 1/4tsp
• Mustard seeds – 1/2 tsp
• Asafoetida powder – 1/4 tsp
• Curry leaves – 1 sprng
• Salt to taste
• Gingely Oil – 50 ml
• Water – 1/4 cup
• Green chilly - 3 ( chopped )
• Vinegar - 2 tsp

Method

Step 1

Clean and wash the luvika.

Step 2

Heat oil in a pan. Splutter mustard seeds, fenugreek seeds and saute well. Add curry leaves, chopped green chilles turmeric powder, Kashmiri red chilly powder, salt and water. Mix well and let it boil for 2-3 minutes.

Step 3

Add luvika, asafoetida powder, vinegar and cook for 3 minutes.

Step 4

The tasty luvika pickle is ready to be served.

Mango Pickle Recipe

Mango Pickle Recipe

• Cuisine: Indian, Kerala

• Course: side dish
• 
  
• Ingredients
• 
  
• Raw mango - 250 gm
• Ginger - 1 tsp ( chopped )
• Garlic - 1 tsp ( chopped )
• Green chilly - 4 nos( chopped )
• Red chilly powder - 2 tsp
• Asafoetida powder - a small pinch
• Mustard seeds - 1/4 tsp
• Vinegar - 1/2 tsp
• Sesame oil (GINGELLY OIL)   - 3 tsp
• Salt to taste
• 
  
• Method

Step 1

Wash and chop the mango into small pieces. Add 1 tsp salt to the mango pieces and keep aside for 10 minutes.

Step 2

Heat a pan add sesame oil . Add mustard seeds and when it splutter add curry leaves. the add chopped green chillies, chopped garlic,chopped ginger and saute for 2 minutes.

Step 3

Now add the red chilly powder,mango pieces,vinegar,asafoetida powder and cook for 2 minutes. Turn off the heat .

Step 4

The delicious mango pickle is ready to be served.

LEMON PICKLE/ NARANGA ACHAR

LEMON PICKLE/ NARANGA ACHAR

Ingredients

• Wild lemon/Vadukapuli naranga - 100gm
• Green chilly - 5 nos
• Garlic - 5 nos
• Red chilly powder - 3 tsp
• Fenugreek powder - 1/4 tsp
• Asafoetida/Hing powder - 1/4 tsp
• Mustard seed - 1/2 tsp
• Gingelly oil - 2 tsp
• Boiled water - 1 cup
• Curry leaves - 2 springs
• vineger -  1/4 cup
• Salt to taste

Method

Step 1

Clean and cut the wild lemon/vadukapuli naranga in to small pieces. and add    vinegar and salt. keep  it aside for 1 day

NEXT DAY

Step 2

Heat gingelly oil in a pan add mustard seed, chopped green chillies, chopped garlic, red chilly powder and curry leaves and cook for 2 minutes.

Step 3

Add wild lemon/vadukapuli naranga pieces, asafoetida powder, fenugreek powder . Cook for 2 minutes.

Step 4

Add boiled water and cook for 4 minutes. Switch off the flame when the gravy thickens. Lemon pickle/vadukapuli achar curry is ready to serve.