Kerala Recipes, Pickles, South Indian, Vegan

Instant Mango Pickle – Kerala Style

Instant Mango Pickle

The Kerala-style instant mango pickle is easy to prepare, tastes amazing, and goes well with almost anything. This mango pickle is the highlight of Kerala sadya including occasions such as wedding and Onasadya. Usually prepared a day before a function or festive occasion, at home we make it whenever raw mango is available and use it daily during lunch. You do not need anything but this pickle, rice, and curd to have a very satisfying meal. On a day that milaga podi and chutney are not available, you could even use it along with dosa.

Ingredients:
Raw mango (mature but not ripe) – 1
Red chili powder – 1-2 tsp (as per personal choice of spice level)
Fenugreek seeds (uluva) – 1/2 tsp
Asafetida powder – 1/2 tsp
Gingely/sesame oil – 1 tsp
Mustard seeds – 1/2 tsp
Curry leaf – 1 strand
Salt – 1/2 tsp (adjust as per taste)

Preparation Time: 5 mins
Cooking Time: 5 mins
Makes – 1 cup

Sliced raw mangoMethod:
Clean the mango with water and wipe it dry. Slice the mango into thin pieces. Add salt and set aside. In an iron wok, dry roast fenugreek seeds until they change color and you get the aroma of roasted fenugreek seeds. Powder the fenugreek seeds using a mortar and pestle (or mixer).

Heat oil in an iron wok and add the mustard seeds. When they pop, turn off the flame and add chilly powder and powdered fenugreek, asafetida powder, curry leaves, and stir well. Add the salted mangoes and mix well. Instant mango pickle is ready. You could start using it right away, but it tastes best if you leave it overnight. Or else, let it rest in the same pan for half an hour.

Transfer to a dry ceramic jar (bharani) or glass jar. Steel and plastic containers are not recommended since pickle is acidic in nature. Refrigerate and use within 1-2 weeks. Remove in small batches for daily use. Always use a dry spoon to serve the pickle.

You could use whole asafetida pieces for this recipe, but this would take a while to melt and blend in with the mango pieces. Although whole asafetida is more flavorful and aromatic than the powder, for an instant pickle asafetida powder is recommended.

Everyday Simple Recipes, Pickles, Side Dishes, South Indian, Vegan

Green Tomato Pickle

Green tomatoes, fenugreek, and chilly powder?

ingredients
They combine to create something that will leave you drooling and smacking your lips!

Green Tomato pickle

My friend Anjana brought this green tomato pickle to office. Thus began the green tomato movement. Now I am a green tomato pickle propagator!

I leave it to my friend to explain how this can be made in the best possible way. Watch this space. She will be sharing her secret recipe.

Green Tomato Pickle Recipe
The green tomato pickle is a personal favorite. To call it a pickle is actually a mistake, considering that I eat it like a chutney (which is in unimaginably huge quantities).

This is a versatile pickle / chutney. It can be had with idli/dosa, chapati, parathas, upma, rice, and even bread. Two slices of bread with a slice of cheese and this pickle in between must be tried at least once.

It’s actually really simple and hardly takes any time. As a random and irregular cook, I am very bad with the proportions. But my mother, who is a non-random and measured person (pun intended), has helped with the proportions and the method here. She makes the tastiest green tomato pickle that I have ever had.

Roasted FenugreekIngredients:
Green raw tomatoes – 250 gm
Roasted fenugreek seeds powdered (uluva, venthayam, methi) – 1/2 tsp
Red chilly powder (spicy variety) – 3/4-1 tsp
Mustard seeds – 1/2 tsp
Asafoetida (kayam, hing) – 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Sesame Oil (nallenna, til oil)- 1 tbsp

Method:
grind fenugreekDry roast the methi seeds in a pan and powder it. Heat oil in a pan and add the mustard seeds. Let it crackle. Add a little asafoetida. To this, add the chopped raw tomatoes, salt, turmeric powder, and let it cook. After about five minutes, when the tomatoes cook (show signs of peeling), add the red chilly powder, roasted methi powder, and the remaining asafoetida.

After about 10 more minutes of cooking, its ready to eat. Tastes best when rested for a couple of hours because it takes some time for the flavors to blend and soak in.

Most pickles that are made during the yearly mango or gooseberry season are shelved in a cool, dry, dark place and untouched for months before they taste their best and are ready for consumption. But some pickles (especially the ones made during Malayali weddings and special occasions are made just the day before). This is one of those ready-to-eat kinds. It does not have a very long shelf life – lasts a week at the most. Hope you like it!

– Contributed by Anjana Nagabhushana

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