Sweet & spicy Mango Pickle (Aam chunda)

My favourite when it comes to pickles in Mango season.

This is a versatile pickle that goes well with just about anything. The beauty in its taste is the contrast between Spicy and Sweet. Amazing right?

Here's my mom's recipe..

SWEET & SPICY MANGO PICKLE (AAM CHUNDA)

Ingredients :

Raw Mango, grated - 3 cups
Sugar - 2 cups
Jeera - 1 tsp
Methi (fenugreek) seeds - 1 tsp
Cloves - 8
Cinnamon - 1 inch stick
Green cardamom (Chhoti elaichi) - 8
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 1/4 cup
(Note : Use the same cup across all ingredients for getting the measure right)

There are 2 methods for this, the no-cook and cooked ones, will mention both here.
NO-COOK METHOD :
1. Dry roast Jeera for 2 mins. Let cool and coarsely powder along with cloves, cinnamon stick and cardamom.
2. Dry roast methi seeds for 2 minutes, let cool and grind to a fine powder.
3. Add all the ingredients to a steel bowl (Pateela) and mix well with a light hand.

4. Cover the mouth of the vessel with a clean, dry muslin cloth. Place a lid over it and keep out in the sun for 5-8 days. Remember to stir once every day before placing in the sunlight. Once it turns into a honey-like consistency, transfer to a glass jar and refrigerate until use.

COOKED METHOD : (Helpful especially where natural 'sunlight cooking' is not easy)
1. Add the grated mangoes, sugar, salt and turmeric powder to a non-stick pan, mix once and let simmer on a low flame till sugar dissolves. Stir only occasionally.
2. Once it reaches a boil, stir continuously till you get a 1-string consistency.
3. Remove the mixture from the flame and let cool. Now add the coarse spice powder, methi powder and chili powder and mix well. Transfer immediately to a clean jar and refrigerate till use.

Green Pepper Pickle

          Fresh green peppercorns are the pre-dried form of the black peppers we use. These have a milder taste that hits the back of your tongue and a unique spiciness that has you wanting more!
         The green peppercorns are usually soaked in brine or pickled with other ingredients. These are known to be good for digestion. Coupled, rather pickled with ginger and lime, their digestive properties multiply.
         During my first trip to Coorg, apart from the weather and sights, I was looking forward to 2 things - coffee and pepper!! Imagine my delight when we spotted fresh green pepper, ready to be plucked at one of the home-stays (Violets homestay, Madikeri is where we got this). Back in town, the first job, even before unpacking was to pickle the pepper :) Follow my culinary tales on instagram - www.instagram.com/akshayam21

 

Here are 2 ideas that my mother used. One is the basic version we've used for ages, the 2nd is Kerala-style, adapted from a blog.

GREEN PEPPER-LIME PICKLE

Ingredients :

Fresh green peppercorns - 200 gms
Rock salt - ½ cup
Juice of 6-7 big-sized lemons
Water - 4 cups
Turmeric powder - 1 tsp
Method :
1. Wash the peppercorns thoroughly but gently. There is no necessity to remove them from their stems. Drain and spread them out to dry on a clean muslin cloth.
2. Bring water to a boil and add the rock salt and turmeric. Let cool to room temperature.
3. Transfer the dried peppercorns to a clean pickle jar and slowly pour the cooled turmeric-salt water on top. Follow it up with the lemon juice and stir.
Note : All the peppercorns should be fully submerged.
4. Tie the mouth of the pickle jar with a clean, dry muslin cloth and cover with the jar lid.
5. Stir once daily for the first 4-5 days and let rest for about 10-12 days. Use as desired after that.

GREEN PEPPER-GINGER-RED CHILI PICKLE

Ingredients :  (This one's inspired from Pachakam.com however, we omitted the garlic)

Green peppercorns - 250 gms
Ginger, diced - 50gms
Garlic (optional), sliced - 2 tbsps
Fenugreek powder - 1 tbsp
Lime juice - 1 cup
Dry red chilies (long variety) - 25-30
Mustard seeds - 2 tsps
Sesame oil - 2 tbsps

Method :
1. Wash and pat dry the green peppercorns as directed above.
2. Heat the sesame oil in a small kadhai and add mustard seeds, let splutter. Now add the dry red chilies and fry a bit. Remove the oil from the flame and add the fenugreek powder. Mix well and keep aside.
3. Add the green pepper, salt, chopped ginger, garlic and lime juice to a clean, dry bowl.
4. Pour the seasoning over it and stir well but gently. Transfer to a clean glass bottle or ceramic jar. Note that the green pepper needs to be fully submerged in lime juice, so add more of it if needed.
5. Stir once for the next 4-5 days and refrigerate after a week. Use as desired after about 2 weeks.

Tomato-Onion Thokku

This is the recipe for a typical Andhra-style tomato thokku. It's optional to add onions, one can also use garlic if they prefer the flavour. For the measures given below, around 7-8 cloves should be good.

TOMATO ONION THOKKU (cooked pickle)

Ingredients : (Makes about 150 gms)
Tomatoes - 4 large or 6 medium (Best to use country tomatoes than the longish ones)
Onion (optional) - 3 medium, sliced
Fenugreek (Methi) seeds - 1 tsp
Cumin (Jeera) seeds - 1 tsp
Sesame oil - 1 tbsp + 1/4 cup + 1/4 cup
Mustard seeds - 1/4 tsp
Red Chili powder - 6 tsps
Turmeric powder - 1 tsp
Tamarind (imli) - 1 large (American) lemon size ball
Salt to taste

Method : 
1.  Dry roast the fenugreek and cumin seeds separately. Take care to not over-roast the fenugreek as it will become bitter. Let cool, then dry grind to a powder consistency.

2. Roughly chop tomatoes into chunks, keep aside. Heat 1 tbsp sesame oil in a pan and fry the onions till golden brown. Remove and let cool.

3. Heat 1/4 cup sesame oil in a wok and add the mustard seeds. Once they splutter, tip in the tomato chunks. Let cook for about 7-8 minutes on medium heat.

4. Now add the tamarind chunks, chili powder, turmeric powder, salt and finally the ground fenugreek-cumin powder. Mix well and let cook for 6-7 minutes more. Remove and let cool.

5. Grind the above mixture along with the fried onions to a fine paste without adding any water.

6. Heat the remaining 1/4 cup sesame oil in the same wok and add the ground pickle paste. Let cook on medium heat till oil starts to separate. This should take about 7-8 minutes more. Let cool and store in an air-tight jar. 

Avakkai(Mango) Pickle

A typical South Indian Avakkai Pickle

AVAKKAI PICKLE (South Indian Mango Pickle)

Ingredients : 
12 Mangoes
2 cups - Fresh ground Red Chili powder
2 cups - Rock salt, coarsely ground
1 cup - Sarson powder
1/2 cup - Fresh turmeric powder
1 tbsp - Fenugreek seeds
1/4 cup - Chickpeas
2 cups - Sesame Oil 

Method : 
1. Wash and dry the mangoes. They should be completely moisture free. Cut them into quarters along with the seed. 
2. In a large bowl, mix together all other dry ingredients (including the chickpeas) along with a little oil, just enough to moisten the spices. 
3. Keep a clean dry jar (Glass or ceramic preferred) ready. Drop in the mango pieces a handful at a time into the spice mix, gently toss and transfer to the pickle jar. 
4. Top off with the remaining spice mix and add the sesame oil till the mangoes are submerged. Cover with the jar lid. Tie a muslin cloth over the jar's mouth and leave to marinate. 
5. For the next 2 weeks, stir the pickle every alternate day using a wooden ladle. Even after the pickle is ready, stir it once a while to prevent fungus formation. Remember to cover properly each time.

Easy Green Chili Pickle

This Green chili pickle is very easy to make and requires a minimum storage time of only 3-4 days.                  

             

                                                    EASY GREEN CHILI PICKLE

Ingredients :

Green Chilies - 1/4 kg
Lemon Juice - 1 cup
Salt - 3/4 cup
Mustard Powder - 1/4 cup

Method :

1. Wash and pat dry the green chilies.

2. Cut them into 1/2 inch long pieces and add to a bowl.

3. Add the lemon juice, salt and mustard powder and mix with a wooden ladle.

4. Transfer to a dry bottle and leave outside for a day. Shake well and refrigerate from the next day.
Shake the contents every other day and start consuming from the 3rd or 4th day itself, depending on how crunchy you prefer the chilies :) The idea is for them to absorb the spices well enough.

Stuffed Green Chili Pickle

Continuing from recipe for Stuffed Red Chili Pickle here's the recipe for the green variation. The ingredients required are much less compared to its red sibling but the method is more or less the same.


                                                 STUFFED GREEN CHILI PICKLE

Ingredients :

Green Chilies - 1 KG
Fennel Seeds(Saunf) - 100 gms (Slightly dry roasted and ground)
Dry Mango Powder (Amchoor) - 100 gms
Turmeric powder (Haldi) - 25 gms
Mustard Powder - 100 gms (Dry roast but do not let it splutter, dry grind)
Salt - 75 gms
Oil - 2 cups

1. Wash and pat dry the chilies. Spread out on a platter and let dry. If possible, leave them in the sun for about 15-20 minutes
NOTE : Always wear disposable gloves when handling chilies and spices.

2. Remove the stems and slit the chilies. De-seed them. If the chilies are quite long and/or narrow, cut them in half to make stuffing easier

3. Heat the oil to smoking point and let cool to room temperature.

4. Mix together the dry spices in a bowl and add a couple spoonfuls of oil, just enough to moisten the spices and hold them together for stuffing.

5. Fill this mixture carefully into the chilies. Arrange them neatly in a large urn or glass/ceramic jar. Pour the cooled oil enough to submerge the chilies. Stir once daily and leave in the sun if possible to prevent moisture.
After about a week, store in the refrigerator. Good for consumption after about 10 days, when the chilies become softer and have absorbed the oil and spices well.

These are some typical Ceramic jars used in India to store pickles.....

 

Stuffed Red Chilli Pickle

Though it sounds explosive, Bharwaan Mirchi Achaar or Stuffed Chilli Pickle is quite tame (!!) and a wonderful accompaniment for Indian breads in particular. There are two variations to this, the pickle can be made with Red Chillies and Green Chillies alike. The variety of chili best suited for this pickle is the "Bhavnagri Chili" which has its origin in Bhavnagar, Gujarat.



It's very spicy and perennially available.
During my years in Delhi I never had problems getting hold of this chili or its brethren that would suit the pickle purpose, but sadly it is not available readily in Chennai, where I live now. I ended up buying it once in Switzerland from a Lebanese shop, and recently from the Dadar vegetable market in Mumbai.
I scoured through many stuffed chili pickle recipes the first time and made a combination that worked best for me. I have used the following recipes for many years now and the result has always been flawless :)

                                                  STUFFED RED CHILLI PICKLE

Ingredients : 

Red Chillies - 1/2 KG
Oil - 2 cups (Best to use Sesame oil)
Chili powder - 30 gms (6 tsps)
Methi seeds - 30 gms (Roasted slightly and ground)
Dry Mango powder (Amchoor) - 50 gms
Garam Masala - 30 gms (6 tsps)
Fennel Seeds (Saunf) - 100 gms (Roasted and coarsely ground)
Salt - 50 gms
Mustard powder - 50 gms (Dry roast in a pan for just 2 to 3 minutes, i.e, don't let it splutter, then dry grind)
Jeera powder - 50 gms (slightly roasted and ground)
Juice of 4 lemons, tends to cut down the spice and add some tanginess

1. Wash the chilies well and pat dry. Spread them on big platters and let dry well. The chilies need to be absolutely dry before being pickled, moisture being the sworn enemy of any pickle.
NOTE : Always wear disposable gloves when handling chilies and spices.

2. Once dry, remove the stem from the chilies, make a slit in the centre and de-seed. If the chilies are too long and/or narrow, cut them in half to make stuffing them easier.

3. Heat the oil to smoking point and let cool to room temperature. Keep aside. Meanwhile moisten the dry spices with lemon juice and mix well. To this add about 4 to 5 tbsps of the cooled oil. The remaining oil will be poured over the chilies in the end.

4. Fill the slit chilies tightly with the spice mix. Place them carefully in a large glass or ceramic jar. Once all the chilies have been stuffed, pour the remaining oil over them. As oil acts as the preservative here, if you find that all the chilies are not fully submerged in the oil, heat and cool some more and pour into the jar. Cover the mouth of the jar with a clean muslin or cheesecloth and seal tightly with the lid.

5. Stir the pickle gently every day taking care not to let the stuffing spill out. If you are not comfortable with doing this in a jar a large urn can be used for the initial resting period. After about a week transfer to a jar and refrigerate.
If the climate where you live is humid and/or wet, it is very important not to store the pickle in a damp, cool place. Whenever possible, keep the urn/jar in the sun when it comes out and stir once. 
The pickle will be ready for consumption in about 2 weeks' time as you will notice the chilies become softer and would have absorbed the oil and spices alike.
The recipe for Stuffed Green Chilies pickle is here....

These are some typical Ceramic jars used in India to store pickles.....

Instant Carrot Pickle

India is a country famous for many of its signature pickles, the popular varieties being Mango, Lime and Vegetable. During my early life in Delhi, I had the wonderful privilege of eating at the famous shops - Punjab Sweet Shop and Roshan Di Kulfi in Karol Bagh. Their Chole Bhature was out of this world, and am sure is still the case!!! But this recipe I am about to share is about the simple and instant carrot pickle they would serve with the Chole Bhature and would compliment the main dish wonderfully.
Typically most North Indian pickles use Mustard Oil; I have used sesame oil which is an equally good preservative.
This pickle is very quick and easy to make; I am listing below two methods to prepare the pickle; one uses green chillies and the other red chilli powder. Rest assured, both turn out fantastic :)

                                                     INSTANT CARROT PICKLE

TYPE I

Ingredients :

Tender Carrots - 7 to 8
Green chillies - 2
Sesame Oil - 1 tbsp
Yellow Mustard - 1 tsp
lemon Juice - 1 tsp
Turmeric powder - a pinch
Salt - 1 tsp

Method :

1. Cut the carrots into 1 inch long sticks. Slit the green chillies lengthwise

2. Add the two to a mixing bowl. Add the lemon juice, turmeric powder and salt and check for taste.

3. Heat oil and add the mustard seeds. When they crackle, pour over the pickle and mix well. Let rest for 1/2 hour and serve.
This pickle can last out for 2 to 3 days when refreigerated.

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TYPE II

Ingredients:

Tender Carrots - 7 to 8
Fenugreek (Methi) Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - 1 tsp
Mustard Seeds - 1 tsp
Asafoetida powder (Hing) - a pinch
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp

Method :

1. Cut the carrots as in the first method. Add to a mixing bowl.

2. Heat a pan and dry roast the fenugreek seeds. Cool slightly and grind to a coarse powder

3. Heat oil in another pan, add the mustard seeds, ground fenugreek powder, asafoetida powder, turmeric powder and chilli powder.

4. Pour this tempering over the carrots and mix well. Add salt to taste and let rest for 1/2 hour before serving. Lemon juice can be added for little tanginess as well.
Shelf life, when refrigerated is 2 to 3 days.