Thurumu Pachchadi

You can make several spicy pickles or chutneys with raw mangoes. This grated mango pickle is an instant one where we don't need to wait for days. We can consume this instantly. Also remember that this might get spoiled soon if we do not handle it with care as we use less proportions of salt when compared to the long life pickle.

Thurumu pachchadi

Make sure to choose the small variety as they will be more sour in taste.

Ingredients:

2 cups of grated raw green mangoes (washed and wiped dry)

2 tbsps red chilli pwd

1 tbsp roasted mustard ground into powder (aava pindi)

1 1/2 tsps roasted fenugreek ground into powder (menthi podi)

1 1/2 tbsps salt

4-5 tbsps Sesame oil (til/nuvvulu)

For popu/tadka/seasoning:

1 tsp mustard seeds

1 tbsp channa dal (bengal gram) – optional

pinch methi seeds

2 dry red chillis

10-12 curry leaves

1/2 tbsp oil

Method:
Combine grated mango, red chilli pwd, mustard pwd, methi pwd, salt and 2-3 tbsp oil in a vessel.

Heat 2 tbsp oil in a vessel, add mustard seeds and let them splutter. Add methi seeds, dals, red chilli, garlic and stir fry till the dals turn red. Add curry leaves and stir fry for a few seconds before turning off the heat.

Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate. This pickle can be eaten within two to three hours of preparation.

NOTE:
Sesame oil is best, but just in case you don’t have sesame, you can use any oil. Remember to prepare pickles in moisture free area.

Plum Pickle

When I went to a farm, accidentally I found few raw Czar plums. Just by looking at the texture itself, I have decided to prepare plum pickle. But, just to double check, I gave a small piece of raw plum to my husband and asked him to taste it and tell me whether it is sour or not. The answer is YES.

As this is my experiment, I have decided to make small quantity. The plums are of 1 ½ inch size, more or less gooseberry size. I chose 10 plums. After removing the seed and cutting them into small pieces, the quantity came about 1 cup.

Note: It is always good to prepare the pickle powders at home. As it is difficult to prepare the small amounts, best thing is prepare them in medium or large amounts depending on the usage. Allow them to cool completely and preserve them in air tight bottles and store in refrigerator. This way we can save lot of time and effort and we can use them as and when required.

If you want to use raw powders always dry the ingredients thoroughly under hot sun or if you don't have sun pre heat oven,turn off and place the ingredients in the hot oven for few minutes. You don't need to fry the chilli. Just make sure the chillies or dry and grind them to fine powder or can use ready made pickle chilli powder.
Alternatively roast mustard / Fenugreek seeds seperately under low flame by constantly stirring until they change the colour and leaves nice aroma.

Ingredients:

Raw plums – 10

Mustard powder – 1 tsp

Salt – 1 1/2 tsp

Red Chilli Powder (Pickle chilli powder) – 1 tsp

Fenugreek powder – 1/2 tsp

Sesame oil – 3 tbsp

First prepare the pickle mixture first and then cut the plums.

Mix salt, chilli powder, fenugreek powder and mustard powder and keep it aside.

Raw Plums

De-seed the plums and chop them into small pieces. I cut each plum into 6 pieces.

Add the pickle mixture to plum pieces along with sesame oil.

Mix every thing gently and store it in a dry container.

You can use it from second day itself.

Green Apple pickle / Apple aava kaya

I have picked some firm green apples from farm to prepare green apple pickle. They are really firm, fresh and tangy.

 Green Apple

Green Apple – 2 large size
Mustard – 3 tsp
Salt – 3 tsp
Red Chilli Powder (Pickle chilli powder) – 2 tsp
Fenugreek seeds – 1 tsp
Sesame oil – 4 -5 tbsp

Dry roast fenugreek seeds and mustard seeds and allow them to cool completely. Grind them separately into fine powder.

Chop the apple into 1 inch pieces 

Chopped Apple

Immediately mix them with salt, chilli, mustard and fenugreek powders.

Heat sesame oil and allow it to cool completely. Pour the oil into the pickle mixture and slowly stir the mixture, so that all the apple pieces get coated with the spices.

Hmmmm…. You will feel the nice aroma of mustard and sesame oil combination.

Leave the mixture to settle for a while and then transfer it into a ceramic jar or any glass jar. No plastics please.

Again preserving the pickle is also a talent. The life of the pickle depends on the way you preserve the pickle. I found this tip from my mother. Heat the jar and the spoon / laddle gently on stove top, so that any hidden moisture will get evaporated. With complete dry hands scoop the pickle into jars using the dry spoon.

You can use this from day 1 or can wait for 3-4 days

Apple pickle with hot steamed rice and ghee

Tomato pickle

I have learned this recipe from my mom. The whole family loves my mom’s tomato pickle including my parents’ in-law. You don’t need any master skills to prepare this pickle unlike the other pickles. Any beginner can do this. This is my first attempt and did come very well. Biggest advantage of this pickle is, can eat from the next minute of preparation. Secondly you don’t need to wait for the season as we normally do for other pickles. Tomato is available through out 365 days and through out the world.

  Roasted Mustard seeds, Fenugreek seeds, Tomato and tamarind

Ingredients: Tomato – 1 kg
Salt – 2 tbsp
Chilli powder – 3 tsp
Tamarind – Lemon size
Roasted Mustard ground into fine powder – 1 tsp
Roasted Fenugreek seeds ground into powder – 1 tsp

For seasoning:

Garlic cloves – 10
Chana Daal (Bengal gram) – 1 tbsp
Curry leaves – Hand full
Mustard seeds – 1 ½ tsp
Dry Red chilli – 4 -5
Ground nut Oil – ¼ cup

Method:

Wash tomato and pat them dry and make sure they are completely dry. Chop them into big pieces. Heat a sturdy pan and when it is completely dry and hot add tomato pieces and allow them to cook WITHOUT COVERING.

Stir in between and mash the tomatoes. When they become bit mushy add chilli powder, salt, mustard powder and fenugreek powder

Half cooked tomatoes with added spices and tamarind

Stir in between until the moisture gets evaporated completely.

For seasoning:


Heat another deep pan with ½ cup of oil. When it is hot enough, add all the above mentioned ingredients for seasoning one after the other.

Tadka / Seasoning for pickle

Allow it to cool and fold it into the tomato mixture. Pickle must be completely cool before transferring into the bottle.

Pickle ready to use

Note: If there is any moisture whilst cooking, the pickle gets spoiled quickly. So make sure to evaporate all the moisture and gets the pickle consistency.

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