Stealing mango pickle bottles from granny's kitchen, two little girls run to the terrace to spend an afternoon of finger licking goodness.
Can never ever forget those days when vacations at my ammuma's (grand mothers) home meant loads of divine food. Food though did not look so divine then, evoke memories and longingness today.
I remember manga achaar used to be my favourite-est food in kerala, after chemeen olatiadu (prawn dry fry). I could just finish a whole bottle on my own, and then take money from my granny and run to the nearby tattukadda (roadside shop) to buy the small sachets of achaar (pickle) which were a killer deal for 50 paise !!!
The little girls above were me and and cousin. . . Amongst our other loot were puli (tamarind rolled in salt, which my granny used to keep in a earthern vessel), boiled prawns, raw mangoes immersed in salt and red chilli powder, gooseberries in brine, ellu unda (sesame seed balls). Anything and everything we could lay our hands on. Nothing can return those days back but those memories are ever sooo sweet, or should I say sour??
Years later, I have improvised on the mango pickle to recreate a recipe that I now love. I have variations to it. But this is one of the most loved and which I am sharing with you now.
Prep Time - 10 minutes
Cooking Time - 10 minutes
Cooling Time - 2 hours
Makes about 250 grms
Ingredients
250 grms - raw mango (peeled and cut into small cubes)
1 tspn - mustard seeds
2 twigs - curry leaves
salt as per taste
1/4 tspn - hing / asofetida
2 tbspn - grated ginger
1/4 tspn - citric acid
1 tbpn - vineger
1 tbspn - sugar or jaggery
4 tbspn - red chilli powder
1 tbspn - turmeric powder
Roasted and ground to a powder
1 tspn - methi seeds (fenugreek seeds)
2 tbspn - saunf (fennel seeds)
8-10 red chillies
1 tbspn - rai (small mustard seeds) (dont roast the mustard seeds)
Method
In a wok add about 2 tbsn oil (preferably gingelly or coconut oil). When its hot add the mustard seeds and wait to sputter
Add the mangoes, curry leaves, turmeric and salt
On a high heat stir and let the waters release and dry up. This will take about 5 minutes
Now add the masala powder and everything else except the citric acid and vineger
Cook on low till you see the oil seperating
Add the citric acid and vineger and mix well
Taste and see if the salt is adequate
At this stage adjust the salt, sweet, chilli as per your liking.
I sometimes want to make it a little more sweeter so I add a tbspn more of jaggery or sugar, though I prefer jaggery.
This jar is empty within less than a week, and I am still ready for more.
Can never ever forget those days when vacations at my ammuma's (grand mothers) home meant loads of divine food. Food though did not look so divine then, evoke memories and longingness today.
I remember manga achaar used to be my favourite-est food in kerala, after chemeen olatiadu (prawn dry fry). I could just finish a whole bottle on my own, and then take money from my granny and run to the nearby tattukadda (roadside shop) to buy the small sachets of achaar (pickle) which were a killer deal for 50 paise !!!
The little girls above were me and and cousin. . . Amongst our other loot were puli (tamarind rolled in salt, which my granny used to keep in a earthern vessel), boiled prawns, raw mangoes immersed in salt and red chilli powder, gooseberries in brine, ellu unda (sesame seed balls). Anything and everything we could lay our hands on. Nothing can return those days back but those memories are ever sooo sweet, or should I say sour??
Years later, I have improvised on the mango pickle to recreate a recipe that I now love. I have variations to it. But this is one of the most loved and which I am sharing with you now.
Prep Time - 10 minutes
Cooking Time - 10 minutes
Cooling Time - 2 hours
Makes about 250 grms
Ingredients
250 grms - raw mango (peeled and cut into small cubes)
1 tspn - mustard seeds
2 twigs - curry leaves
salt as per taste
1/4 tspn - hing / asofetida
2 tbspn - grated ginger
1/4 tspn - citric acid
1 tbpn - vineger
1 tbspn - sugar or jaggery
4 tbspn - red chilli powder
1 tbspn - turmeric powder
Roasted and ground to a powder
1 tspn - methi seeds (fenugreek seeds)
2 tbspn - saunf (fennel seeds)
8-10 red chillies
1 tbspn - rai (small mustard seeds) (dont roast the mustard seeds)
Method
In a wok add about 2 tbsn oil (preferably gingelly or coconut oil). When its hot add the mustard seeds and wait to sputter
Add the mangoes, curry leaves, turmeric and salt
On a high heat stir and let the waters release and dry up. This will take about 5 minutes
Now add the masala powder and everything else except the citric acid and vineger
Cook on low till you see the oil seperating
Add the citric acid and vineger and mix well
Taste and see if the salt is adequate
At this stage adjust the salt, sweet, chilli as per your liking.
I sometimes want to make it a little more sweeter so I add a tbspn more of jaggery or sugar, though I prefer jaggery.
This jar is empty within less than a week, and I am still ready for more.
4 comments:
nostalgic one dear,looks very tempting!!!
Hi Shella...temting pickle recipe dear...your pics are makes me drooling ..love your place and pictures too. Well arranged posts and presentations...keep in touch and happy blogging :-)
Drooling here...perfect with Kanji & Payar
wow mouthwatering pickle. Love it .
Post a Comment