Tag: pickle recipe

Ambate /Hog Plum pickle :

December 20, 2021

We call Hog plum “Amtekai” in Kannada and “ambate” in our local language. In our region, you will find two varieties of hog plums. One is Wild variety, also known as Indian sour hog plum, and the other is grafted or Kashi Amtekai/ hog plum.  Grafted variety is nothing but Hog plums which we usually find in South America or Southeast Asia. Also known as Ambarella or Golden apple, which belongs to Spondias Dulcis.

The wild variety, Spondias pinnata, is commonly known as Amtekai/ Amra/Amda/Hog Plum/Junglee Aam in India. Because of its sour taste, it is usually used in pickle making or as a souring agent in some traditional curries. When it matures, a seed becomes woody, and skin becomes thin.

After a long time, I found these beauties in the Mangalore store, which I frequently visited. A lot of preparation goes behind the making of a pickle. I observed that the recipe flowed down from generation to generation. A spoonful of this pickle, which is spicy and tangy, is enough to perk up a bland meal, or as a south Indian, it is a divine combo with thick curd rice.

Ingredients:

Hog plum – 500 gms

Salt – 2 cups

Water – 2 cups

For the pickle Masala:

Dried Red chillies – 100 grams ( I have taken ½  of Byadagi and  ½ of Guntur to balance the heat)

Mustard – 25 grams

Methi – 1 tbl spoon

Hing – ½ tsp

Turmeric – 2 tsp

Method:

-Wash, drain the hog plums. Put it under the sunlight for 2 hours.

-Now, crush and separate the skin from the inner hard seed. Keeping under the sun would help loosen up the skin from the core.

-Now, prepare saltwater. Take 2 cups of salt, 2 cups of water and boil nicely.

-Switch off the gas, add the hog plum pieces, inner core and leave it to cool. In this way, hog plum would soften quick and absorb the salt properly.

To make Pickle Masala:

-Dry Roast Methi seeds until dark brown, then mustard seeds until it pops, then hing, turmeric.

-Put 1 tsp of oil and roast chillies until it puffs and becomes crisp. Cool everything and make powder.

-Add this powder to a cooled hogplum added salt solution, and mix properly. Store it in a dry glass bottle, leave it aside for a couple of days to mature and absorb all the flavours.

-Then, store it in a refrigerator to extend its shelf life. When it is ready, enjoy it with curd rice.

Raw Mango Pickle ( No oil version)

July 9, 2020

Mango pickle, who does not like it?! It is a perfect accompaniment to any Indian meal. As a south Indian, I need to have one piece of pickle with curd rice to end each meal of mine. 😉

Due to lockdown, I was thinking of not indulging in pickle making. But, around two weeks back, when I happen to see huge Mangoes which are specifically meant for the pickle, I could not resist. Picked up only one, which itself was weighing one kilogram. It is our coastal recipe, which does not need loads of oil nor any added preservative . It has freshly ground masala and if you wish, added seasoning to enhance the taste and  known as Adangai.

Now we would see the procedure-

Ingredients:

1 big mango – weighed 900 grams

Salt – 1 glass tumbler ( 150 ml)

Hing – ½ tsp (solid hing) If it is powder add little more.

For pickle masala:

Fenugreek seeds – 1 tsp

Mustard – 2 tbl spoons

Cumin – 1 ½ tsp

Byadagi red chillies – 20 – 25 (acc to taste)

Black pepper corns – 10

Method:

-Dry roast crystal salt and remove all the moisture. Cool.

-Wash mango, dry it out, chop into small chunks.

-Take one glass bowl or stainless-steel bowl, add roasted and cooled salt, mango pieces, hing. Mix everything, close and keep aside for 12  to 24 hours.

-Next day, dry roast methi until it is brown. Next, mustard until it splutters. Next roast red chillies, by adding 1 tsp of coconut oil   until crisp. Add pepper and roast for 2 minutes.

-Cool all these, make a powder. After that, collect the water, oozed out from the mango. Add into mixer jar and grind further to make a fine paste.

-Add the paste, marinated mango and mix together. Store it in a clean , dry glass bottle.

-If you want the seasoning – you can heat 2 tsp of coconut oil, splutter mustard, add hing and pour it over the ready pickle.

-Rest the pickle for at least ten days to absorb all the masalas , while doing so, in between give a stir by using dry spoon once in two days. It would fasten the marination process and pickle would turn out best by absorbing all the masalas.

 

Totapuri Mango Pickle:

May 18, 2018

Totapuri is a speciality of southern states of India. These mangoes are large in size, slender, oblong and has a prominent beak like pointed tip. The skin of the mango also tastes really good  and sweetish.

Totapuri pickle is unusual. Unlike other mangoes Totapuri is not that sour, usually used in salads, mango rice or raw mango jams. It is also known as Ginimoothi because of its pointed end. This pickle is not that hot and goes very well with curd rice or roti’s. I used to enjoy this pickle from my childhood and now my daughters also like this as much as I do. I learnt this recipe from one of my cousin sisters, who used to gift me a bottle of this pickle every year and hence has fond memories attached to it too.

Ingredient:

Raw Mango –  3 kgs (Totapuri variety works out well)

Sea Salt – 1 to 1 ¼ cup

For pickle Masala:

Dried red chillies – 50 (Byadagi variety)

Black pepper corns – 2 tea spoons

Mustard – ½ cup

Hing – peanut size

Sesame seed – 2 tea spoons

Turmeric – 3 tea spoons

Seasoning:

Sesame oil – 2 table spoons

Refined oil – 2 table spoons

Mustard – 1 table spoon

Curry leaves – 2 to 3 springs

Method:

-Wash and remove upper stalk, chop the mangos into small bite size pieces. Discard inner seed.

-In small tawa, dry roast crystal/sea salt until it becomes crisp and white in colour. Cool.

-Take one thick bottomed tawa, get it ready for seasoning. If you are accustomed with the taste of sesame oil, go ahead and use only sesame oil. Otherwise take how I have listed.

-Heat oil, splutter mustard, add curry leaves, fry for 2 minutes. Add Mango pieces and cook by mixing in between until skin becomes pale.

-Switch off and mix in dry roasted salt and keep aside for 3 to 4 hours or until it is cool.

-In the meantime, prepare for the pickle masala.

-Take the tawa, in which you have roasted the salt at the beginning.

-Dry roast one by one like this. First mustard, then sesame seed, next pepper corns, hing.

-Now take one tea spoon of oil and fry red chillies in a low flame until it is crisp. Cool it.

-When it is cool, add turmeric with these ingredients and make powder.

-At this time, mangoes will be ready, and water will be oozed out.

-Mix the powder with mango pieces. Fill the pickle into sterilized bottle and seal.

-After couple of days, you can start using this pickle.

 

-Store this in a refrigerator for longer shelf life.

-Enjoy with Curd rice, Roti or with any breakfast.

 

Dudle huli Uppinakai/ Citrus medica Pickle:

October 6, 2017

Dudle huli is a big lemon and is known as Citrus medica. Citrus medica is much bigger than normal lemon with thick outer rind and less sour and sweeter than normal lemon, excellent for thin Rasam, juice, pickles or Chithranna. Last week I have already posted Chithranna recipe by using this lemon. When I got hold of so many huge lemons, I did try to make this much-loved pickle of Dudle huli. Due to its thick skin, it tastes divine with curd rice and this pickle can be relished within one week after its preparation. I never tried its pickle due to unavailability, hence asked my sister in law who is an expert in preparing this pickle. All thanks to her for this wonderful recipe.

pickle main 1

Ingredients:

Big lemon / Dudle huli – 3 to 4

Salt

Dried red chillies – 100 grams

Black pepper – 1tea spoon

Fenugreek seeds – ½ tea spoon

Cumin – 1 tea spoon

Mustard – 3 tea spoons

White Sesame seeds – 1 tea spoon

Turmeric powder – 1 tea spoon

Seasoning:

Sesame oil – 1 table spoon

Mustard – 1 tea spoon

Hing – ¼ tea spoon

Curry leaves – 2 springs

Method:

-Chop lemon into bite size pieces, after washing and wiping it dry.

-Take one tawa, do seasoning part, by heating sesame or any vegetable oil, splutter mustard seeds, add hing and curry leaves, fry until curry leaves wilts.

Ribbet collage 1

-Next add chopped lemon and toss for a while and add 1 cup of salt and mix until water oozes out.

– Switch off the gas and leave this mixture to cool down to room temperature.

– In the meantime, prepare pickle masala.

-Take one thick bottomed kadai, dry roast fenugreek until it reaches dark, not burnt.

-Next proceed with sesame, mustard, cumin, black pepper one by one separately.

-Now take 1 teaspoon of oil and fry red chillies until crisp. Lastly add turmeric and fry after switching off the gas.

Ribbet collage 2

-Cool this fried and roasted items and make powder by using dry mixer jar.

– Spread this powder on a plain paper, cool and mix with seasoned and cooled lemon mixture.

Ribbet collage 3

-Mix everything nicely, check for a salt, if needed add more. store it in a dry glass jar.

-Once in two days, mix this pickle by using dry spoon until it sets.

pickle main

-After one week, you can start enjoying this fresh pickle and store this in a fridge for longer shelf life.