Punjabi Mango Pickle

Punjabi Mango Pickle

Ingredients

1.     Small or medium sized raw mangoes with tender skin- 5 to 6

2.     Split fenugreek seeds/methi dana -11/2 tbsp

3.     Split mustard seeds/rai -11/2 tbsp

4.     Fennel seeds whole or coarsely ground -2 tbsp

5.     Nigella seeds/kalonji -11/2 tbsp

6.     Turmeric -1 or 11/2 tbsp

7.     Red chili powder -11/2 tbsp to 2 tbsp

8.     Salt as required

9.     Mustard oil as required



Procedure

1.     First  wipe and  dry the mangoes.

2.     Dice the mangoes and remove the seeds.

3.     Mix all the spices, spice powders and salt with the diced mangoes. This mixture has to be mixed properly

so that the spices evenly coat the mangoes.

4.     Keep this spiced mango mixture in sunlight for 3-4 days. You can cover with a thin muslin to protect the

mango mixture from any dust. See to that the Sunlight is bright and if it is a bit cloudy keep the mangoes for

another 2 days.

5.     After 3-4 days, put the mangoes in glass or ceramic pickle jar and pour mustard oil till it just about covers

the rim of the mangoes up to ½ inch or 1 inch.

6.     Stir and mix it well and store the pickle in a dry and cool place for 3-4 days for the spices and oil to sink

in to the mangoes.

After 3-4 days you can start having the mango pickle.

This can be served with plain rice, parathas or rotis.

Gongura pickle ( Ambadi in maharastra)

Recipe: Gongura pickle 

Summary: a speciality pickle made with Gongura also called as Ambadi in maharastra

Ingredients

• coriander leaves – 1 – tbsp
• cumin seeds -1-tsp
• curry leaves -2 -springs
• garlic – 1/2 – cup
• Gongura – 10 – bunch
• hing – pinch – pinch
• methi seeds – pinch – pinch
• murstad seeds – 1 – tsp
• Oil – 1 – cup
• red chill dry – 3 – number
• Red chilli powder – 1 – cup
• salt – 0 – as per taste
• Tamarind leaves – 10 – grams
• turmuric – pinch – pinch
• urad dal – 1 – tbsp

Instructions

1. Pluck gongura leaves wash them in water and dry them in a cloth.Take a pan add 1/2 cup of then add the Gongura leaves cook till oil oozes out.
   Take another bowl add little water and tamarind bring it to boil and pour this into blender add some garlic and make a find paste.
   Dry roast methi seeds,coriander seeds and make a powder.
   Take another pan for tempering add oil 1/2 cup,red chilli dry cumin seeds,murstad seeds,urrad dal, chopped garlic and switch of the flame, then add pinch of turmuri,hing,curry leaves and pour this mixture in to abig bowl.
   In that tempering add red chilli powder,salt,,coridaner and methi powder,then add cooked gongura leave then add tamarind and garlic paste mix well.
   This can be stored for 3 months.

Cooking time (duration): 25

Andhra Gongura pacchadi/ Sorrel leaves chutney

Gongura pacchadi/ Sorrel leaves chutney

     Gongura leaves finely blended with aromatic spices and tempered to serve with hot rice or dosas

Sorrel leaves are tangy and this makes the dish very relishing. No wonder , it tastes awesome if it's combined with any dish.. say dals, chutneys or pickles, 

Gongura pickle is very famous in Telangana region and it tastes de-li-ci-ous...
When it comes to North karnataka, we enjoy gongura chutney (pundi palya) with jowar roti (jonnarotti).

We love pacchadies and so we just finish it rt away :)

Rice - Gongura pacchadi - dot of ghee - onion ..!!! 

what a great combo..I  sometimes wonder who discovers such combinations...

then I say..anyways  just enjoy and relish the chutney..who cares.:P

Ingredients:
Gongura/Sorrel leaves - 1 big bunch
Onion - Big chuncks - 1 cup
Coriander seeds - 2 Tbsp
Urad dal - 1 Tbsp
Channa dal - 1 Tbsp
Methi seeds/ fenugreek - 1/2 tsp
Garlic cloves - 5-6
Dried Red chillies -  8 (6 for grinding - 2 -3 for tempering)
Green chillies - 3
Tamarind -  1 small piece (3" approx) / 1 tsp
Turmeric - pinch
Salt - as per taste
Oil - 2- 3 tbsp

Method:
1. Dry roast coriander seeds, fenugreek, channa dal and  urad dal till you get a nice aroma.


2. Add dry chillies  and saute for a minute.


3. Powder the above ingredients.


4. In a pan, heat 1 tbsp of oil, add split greenc hillies, washed sorrel leaves/gongura. Saute till the leaves change to dark green color and shrinks. Finally add garlic, big chunks of onion and mix gently for 2-3 minutes.


5. Cool the above mixture and grind it along with the powders, ,adding salt, pinch of turmeric  and tamarind pulp.


6. Grind it to a fine paste and put  in a bowl.


Tempering:


1. Heat 1-2 Tbsp of oil 
( the more oil you add -the more tasty the chutney gets..so just pour a generous amount of olive oil if worried..:)


2. Add 1 tsp each of cumin, mustard seeds, dry red chiillies, handful of curry leaves, 1 or 2 sliced garlic cloves.


3. Gently put this tempering on the chutney/pacchadi

KARELA BITTERGOURD PICKLE

KARELA BITTERGOURD PICKLE

   karela pickle is  a very tasty and good for diabetic patient . It's reduce sugar levels

                                          

                                                       Cut into half round pieces

                                                                        Fry in oil

Ingredients:

1.  karela bitter gourd-1/2 kg. 
2.  Oil- 1 cup. .
3.  Red chilly  powder-4 tsp.
4.  Salt -3 tsp.
5.  Mustard powder -1 tsp. 
6.  Red chilies -3.
7. Coriander leaves- 1 bunch.
8. Mustard seeds-1/2 tsp.
9. Lemon juice - 4 tsp.
10. Turmeric powder-1/4 tsp.   

karela pickle 

 Method: 

• Wash karela pat dry with  cloth cut into half round pieces then keep in the sunlight for 1 hour. 

• Heat pan, pour 1 cup of oil , fry karela pieces  for 5 or 7 mints .

• When the karela slightly golden in color  and crisp. 

• Then transfer  karela pieces into the bowl .Let it cool down.

• Add salt, red chilly powder, mustard powder, turmeric powder and lemon juice. Mix well..

• Heat 1/2 cup of oil adds coriander leaves, red dry chilies, and mustard seeds

• When they crackle remove from the flame, keep aside.   

• When it's cool. Pour on karela pieces, mix well .Transfer in jar.

Kakarakaya Pickle (Bitter Gourd)

Ingredients:
Bitter Gourd 2
Mustard Seeds 2 tbsps
Red Chilli Powder 4 tbsps
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1/2 tbsp
Turmeric Powder 1 tsp
Mustard Oil 1/4 cup
Canola Oil 1/2 cup
Salt as required
Method: 
Grind mustard seeds into fine powder with few pinches of salt.
Wash, lightly scrape, remove ends and halve the bitter gourdsvertically.
Remove any seeds inside the bitter gourd halves and chop bitter gourds into very small pieces.
Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them aside for at least an hour.
After an hour, tightly squeeze the bitter gourd pieces to discardall the bitter juice.
Put the squeezed bitter gourd pieces in a mixing bowl.
Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and salt (little less than 3 tbsps) to the abovemixing bowl.
Mix everything thoroughly, adjust the seasonings and take contents of mixing bowl into a clean dry jar.
Heat both the oils till hot, pour both the hot oils into the jar and stir.
Cool the bitter gourd pickle completely before applying the lid.
Store tight and let the bitter gourd pickle mature for a day or two.
Bitter gourd pickle stays for months if refrigerated.
Notes: Make sure to leave the salted bitter gourd pieces for atleastone hour before proceeding with the recipe.

Mango Heeng Pickle/Mango Sweet Sour Pickle

Mango Heeng Pickle can be made in 2 ways: Sour Mango Heeng pickle and Mango Sweet and Sour Pickle with Heeng(Asafoetida).

During summers raw mango are easily available in market. We have already prepared grated mango pickle, but today we will make mango heeng pickle. Let's start with the procedure of making mango heeng pickle. 

हिन्दी में पढिये - Mango Heeng Pickle/Mango Sweet Sour Pickle

- Ingredients for Mango Heeng(Asafoetida) Pickle

• Mangoes(unripe) - 4 to 5 (1/2 kg)
• Salt - 50 grams(1 1/2 tbsp)
• Turmeric powder -1 tsp
• Heeng(asafoetida) - 1/2 tsp
• Red chilly powder - 1/2 to 1 tsp
• Mustard oil - 2 tbsp

- How to make Mango Heeng Pickle

Get unripe and fleshy mangoes from themarket. Wash mangoes then dry and peel them. Remove the flesh of the mangoes and cut into small pieces.

Take a clean, dry glass or plastic container, put the mango pieces in it followed by salt and turmeric powder. Stir these contents with a spoon and mix properly. Close the container, you can place it out if the sun's heat is strong. Stir with a spoon every to change the position of the mango pieces. After 3 days add Heeng(crushed), red chilly powder and mustard oil(first heat then cool) to the pickle and mix.

Mango Heeng pickle is ready, you can start eating it now itself but its taste accelerates after 4-5 days.

Mango Sweet and Sour Pickle

If you prefer Mango sweet and sour pickle with Heeng then add red chilli powder, Heeng and 100 grams sugar or crushed Gur(jaggery). These ingredients have to be added after the mango pieces melt in salt and turmeric powder. Mustard oil is nit required for Mango sweet and sour pickle with Heeng.

Cleanliness is a must while taking out pickle from the container, this preserves you pickle up to 1 year. This pickle is not the type to get spoilt fast.

Lasora ka Achaar/Gunda Pickle(Glutinous Fruit Pickle)

Lasora ka Achaar/Gunda Pickle is made in two ways, one with spices and the other without any spices. The former is liked by elders while kids love the latter i.e without any spices. Everyone at my house are big fans of Gunda Pickle.

हिन्दी में पढिये - Lasora ka Achaar/Gunda Pickle(Glutinous Fruit Pickle)

Let us prepare whole Lasora ka Achaar/ Gunda Pickle.

- Ingredients for Lasora ka Achaar/Gunda Pickle

• Lasora(gum berry) - 1 kg
• Turmeric powder - 1 tsp
• Salt - 2 tsp
• Red chilly powder - 1/2 tsp

- How to make Lasoore Pickle

Break the stems of the Lasorae, wash them nicely. Take water(enough to submerge all the Lasore) in a utensil to boil. After the water comes to boil put in the Lasore and boil them for 3-4 minutes. Turn off the gas, cover the Lasore and keep them aside. Once they cooldown throw the entire water.

We will first put these Lasore in water to make its congee. To make congee boil 1 1/2  or 2 liters of water then cool it. Put the boiled Lasore in a clean-dry glass orplastic container, add 1 tsp turmeric powder, 2 tsp salt, 1/4 red chilly powder and 1 tbsp mustard oil to it. Now pour the cooled water to the Lasore mixed in spices. Stir with a spoon then put on the lid and keep it aside. Sour congee form the Lasore will be ready in the next 3-4 days, stir the pickle once everyday with a dry spoon(cleanliness should be kept in mind while preparing the pickle, this results in its longer shelf life).

We can either drink Lasoore congee or have along with chapati, roti or parantha. Lasore soaked in congee turn sour and yellow in 15 days. The stickiness is also removed from its pulp, take out the Lasore and keep them in a separate utensil and the congee in another.

You can definitely eat these whole Lasore, but if you keep them soaked in oil then these whole Lasoda Pickle lasts for a year or even more.

Put these Lasore in a clean-dry container, heat mustard oil then cool it. Put this oil in the Lasore, so that they remain submerged. Take out Lasora Achaar/Glutinous Fruit Pickle whenever you feel like and savour the taste..!

- How to Make Spicy Lasoore Pickle

We need to make the spices then put them in the Lasore to make Spicy Lasore Pickle.
Get 1/2 kg unripe mangoes, peel them and remove the pulp and grind it.
Clean 2 tsp salt, 1 tsp turmeric powder, 1 tbsp Methi(fenugreek) seeds, 1 tbsp yellow mustardseeds, 2 tsp Ajwain(carom seeds), 1 tsp red chilly powder and 1/4 tsp Heeng(asafoetida). Grind all of these whole spices to make a coarse powder. You can also take 8-10 whole red chillies if desired which turn sour with the spices and are very tasty.

Pour 1 cup mustard oil in a steel frying pan(kadhai) and heat. Turn off the gas. Allow the oil to cool, when it is luke warm put Heeng, turmeric powder followed by the spices and mix properly. Now add the mango pulp which you have grinded earlier. The spices to be added to the Lasore are ready.

Put Lasore in these spices and mix rigorously. Whole Lasora Pickle with Spices is ready.

After the Lasore cool down completely fill them in a clean-dry glass or plastic container. To keep this Spicy Lasoore Pickle/Spicy Gunda Pickle fresh for a whole year let it remain submerged in oil.

Parval Pickle/Parval Achar Recipe

If you are bored of having mango and lemon pickles and want to try something different then do prepare Parval pickle.

Earlier we have prepared  Stuffed Parwal and Parwal Sweet. Parval Pickle is also very tasty, so let us make this pickle.

हिन्दी में पढिये - Parval Pickle/Parval Achar Recipe

- Ingredients for  Parval Pickle

• Paval (Pointed gourd) - 300 grams
• Mustard oil - 2 tbsp
• Heeng(asafoetida) - 1 to 2 pinch
• Turmeric powder - 1 tsp
• Yellow mustard - 1 tbsp
• Saunff(fennel) - 1 tbsp
• Methi seeds - 2 tsp
• Amchur(mango) powder -1/2 tsp

- How to make Parval Pickle

Take green, fresh pointed gourds for the pickle. Peel and properly wash the pointed gourds. After water dries up from the gourds cut them into round pieces.

Pour water in a utensil (enough to submerge the pointed gourds) and heat. As soon as the water comes to boil put the pieces of pointed gourds in boiling water. Let them boil for 2-3 minutes then drain the water.

Instead of boiling the pointed gourds you can cook them for 2 minutes in the microwave. This makes them soft and there is not much moisture in them when kept to dry.

Place the pieces of Pointed gourds on a clean cotton cloth in the sun to dry. Pointed gourds will be ready for the pickle after drying in the sun for 4-5 hours.

Clean yellow mustard, Methi seeds, Saunff then crush them to make a coarse powder.
Pour oil in a steel utensil and heat sufficiently, add Heeng and turmeric powder to hot oil. Now put the spices to this oil followed by the pieces of pointed gourds and mix them well.

Put the pickle in an air-tight glass container and keep aside for 3-4 days. Parval(pointed gourds) Pickle is ready and can be eaten up to 1 week.