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Quick Mango Garlic Pickle

19 Apr

mango_garlic_pickle
Mamidikaya Velluli Pacchadi Mukkalu.

Green raw mango is peeled and ground coarsely along with garlic cloves. The ground mango garlic mixture is then mixed with spice powders and finished with warm oil. Serve quick mango garlic pickle with steamed rice or with dosa etc…
Makes: around 2 1/2 Cups of Quick Mango Garlic Pickle.

Ingredients:

Raw Mango 1 Small
Garlic 6 – 8 Cloves
Red Chili Powder 3 Tbsps
Salt 1 Tbsp or to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 3 Tbsps

Method of preparation:

Peel, wash, and roughly chop the raw mango (around 1 1/2 Cups).
Peel and roughly chop the garlic cloves.
Using a blender, pulse the raw mango and garlic cloves coarsely.
Alternatively, mince the raw mango and garlic.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

In a mixing bowl, add raw mango and garlic mixture, red chili powder and salt.
Mix well and stir in the above warm oil along with the spices.
Serve quick mango garlic pickle with steamed rice or with dosa etc…
Notes: Make sure not to over grind the raw mango.

Suggestions: Adjust red chili powder according to your preference.
Variations: If raw mango is not sour enough, add a tbsp or two of lemon juice. Add a pinch of fenugreek seeds powder if you desire.
Other Names: Quick Mango Garlic Pickle, Mamidikaya Velluli Pacchadi Mukkalu.

Pickled Sweet Potato

12 Apr

pickled_sweet_potato
Pickled Sweet Potato.

Sweet potato is peeled and cut into strips or chips and soaked in lemon juice. Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Sweet Potato.

Ingredients:

Purple Sweet Potato 1 Small
Tender Green Chiles 4 – 5
Lemons 3 – 4
Salt 1 Tbsp

Method of preparation:

Peel, remove ends, wash and pat dry the purple sweet potato.
Halve and chop the sweet potato into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add sufficient salt to the lemon juice and stir to dissolve.
Now stir in chopped purple sweet potato and green chiles.
Cover and let the sweet potato sit for a day or two to mature.
Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: Here are the pickled variations with carrots and baby ginger.
Other Names: Pickled Sweet Potato.

Carrot Pickle

29 Dec

carrot_pickle
Carrot Pickle.

Carrot is peeled and grated. Grated carrot is then mixed with freshly squeezed lemon juice and spice powders. Finally whole spices are fried in oil and mixed with the carrot pickle. Serve carrot pickle with idly, dosa or with steamed rice etc.
Makes: around 1 Cup of Carrot Pickle.

Ingredients:

Carrot 1 Medium
Red Chili Powder 1/4 Cup
Salt 2 Tbsps
Lemon Juice 4 Tbsps
Oil 1/4 Cup

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, peel, remove ends and pat dry the carrot.
Grate the peeled carrot on thin side of the grater (around 1/2 Cup).
Spread the grated carrot on a absorbent paper and let it dry for couple of minutes.
Remove the grated carrot onto a mixing bowl and stir in lemon juice, red chili powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and immediately add to above lemon juice bowl.
Adjust salt if necessary and store the carrot pickle tight in a jar and refrigerate.
Serrve carrot pickle with dal rice or rasam rice or with plain idly or dosa etc…
Notes: Make sure not to burn the spices.

Suggestions: Adjust the consistency of the pickle with lemon juice.
Variations: You can also add few pinches of ground mustard seeds powder if you wish.
Other Names: Carrot Pickle.

Minced Mango Pickle

8 Dec

minced_mango_pickle
Minced Mango Pickle.

Raw mango is peeled and minced. Whole spices are fried in oil till they change color. Minced raw mango is then mixed with chili powder and mixed with seasoned oil. Serve minced mango pickle with steamed rice or with dal rice etc…
Makes: around 4 Servings of Minced Mango Pickle.

Ingredients:

Raw Mango 1
Red chili Powder 1/4 tsp
Salt 1/4 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and pat dry the raw mango.
Peel and mince the raw mango discarding the pit.
Alternatively, use a food processor to mince the raw mango.

In a mixing bowl, mix together minced raw mango, red chili powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above mango bowl.
Stir well and garnish with cilangro leaves if desired.
Serve minced mango pickle with steamed rice or with dal rice etc…
Notes: Make sure raw mango is sour enough.

Suggestions: Squeeze few drops of lemon juice into the pickle if the raw mango is not sour enough.
Variations: Check other pickle recipes here.
Other Names: Minced Mango Pickle.

Cauliflower Mango Pickle

19 Sep

cauliflower_mango_pickle
Cauliflower Mango Pickle.

Cauliflower is washed and chopped into pieces. It is then mixed with spice powders along with grated raw mango. Finally oil with fried spices is added to the cauliflower mixture. Serve cauliflower mango pickle with steamed rice or with idly etc…
Makes: around 2 Cups of Cauliflower Mango Pickle.

Ingredients:

Cauliflower 1/2 of Small Head
Red Chili Powdder 1/4 Cup
Raw Mango 1 Small
Lemon Juice 1 – 2 Tbsps
Salt 1/8 Cup

Talimpu:

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Oil 1/8 Cup

Method of preparation:

Peel and grate the raw mango (app. 1/2 Cup).
Remove outer leaves, wash and pat dry cauliflower.
Chop cauliflower into around inch long pieces (around 2 Cups).

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and chana dal turns brown, remove from heat.

In a mixing bowl, mix together red chili powder and salt.
Stir in cauliflower and raw mango and then the hot oil with all the spices.
Mix well and stir in lemon juice.
Keep aside for around an hour to mature.
Serve cauliflower mango pickle with steamed rice or with idly etc…
Notes: Make sure raw mango is sour enough.

Suggestions: Adjust the amount of lemon juice according to sourness of the mango.
Variations: Check other recipes with cauliflower here.
Other Names: Cauliflower Mango Pickle.