Avakkai is one of the most popular pickles in South India with its origin in Andhra Pradesh. This is my brother’s favourite. He just love this hot and spicy pickle. This year my amma, kindled my interest to make this pickle. The seeds are intact in this pickle. We cut the mangoes cross sectionally to retain the seed. You can get this done from the shop keeper. When I made this and posted the photos in some other forum, I got good feedback and some asked for the recipe too. Hence I couldn’t resist myself from posting the snapshot of the comments.
Cut mangoes – 7 cups
Red chilli powder – 1/2 cup
Kashmiri red chilli powder- 1/2 cup
Mustard powder – 1/2 cup
Turmeric powder – 1/2 cup
Fenugreek powder – 1 tsp
Channa dhal – 1/ 8 cup
Salt – 1/2 cup
Asafoetida – 2 tsp
Oil – 1 1/2 cups
- Wash the mangoes that you have bought from the shop after cutting. Spread it on a cloth and allow it to dry completely.
- Heat the pan and turn off the flame. Now add the mustard and allow them to absorb the heat. Grind them to a fine powder.
- In a glass bowl/vessel, add red chilli powder, salt, asafoetida, turmeric powder, mustard powder, fenugreek powder, channa dhal and mix well.
- To the above mixture, add the oil and mix everything well.
- Finally add the mangoes in small batches and coat them well.
- If you are using steel vessel, then transfer them to a glass or ceramic container.
- Allow them to rest for a week. Mix them daily.
- Keep them in a clean, dry place.
- After a week or ten days, transfer them to a glass bottle and refrigerate them.
Use a good quality chilli powder to get the red colour. I used normal chilli powder for spice and kashmiri chilli powder for the colour. So added them in equal quantities.
Dry the mangoes well for long shelf life.
Manga kari is one of the favourite pickles for me and my brother. We can just sit and eat it with tea or coffee. It is very easy to make but very tasty. Normally I hate curd rice. But if I come to know that amma has made this pickle, definitely I will include curd rice in my plate.
Semi ripened mango – 2 Nos(Thothapuri/Kilimooku mangai)
Red chilli powder- 4 tbsp
Asafoetida- 1 tsp
Salt – To taste
Gingelley oil-1 tbsp
Mustard seeds – 1 tsp
- Wash and cut the mangoes into small pieces.
- Place it in a bowl and add all the spice powders.
- Toss well so that they get blend with the chopped mangoes.
- Finally splutter mustard seeds in the oil and temper it. Mix well.
- The pickle goes best with curd rice.
Tongue tickling lemon pickle is one of the most common pickle and occupies a space in most of the houses. It goes well with curd rice. This is the most favourite pickles for me and my grandfather. He likes my mom’s pickle. And this is the first time I made this pickle at home. My grandfather and I uses this pickle as a side dish not only for curd rice but also for rasam saadham. We have a Lemon tree in our backyard. And this pickle is made from the lemons we got from our tree. Lemon is rich in Vitamin C and is best as juice, then as lemon rice and the last as pickle.
Lemon – 15
Water – As req
Salt – 5 tbsp
Turmeric powder – 2 tsp
Red chilli powder – 3 tbsp
Asafoetida – 1/2 tsp
Fenugreek powder – 1/2 tsp
Oil – 2 ladle
Mustard seeds – 1 tsp
- Wash and drain the lemon. Cut each lemon into 8 equal pieces.
- Boil water and add salt into it. Add the chopped lemon into the salt water and allow it to cool.
- Once it comes to room temperature, refrigerate it. This has a very long shelf period. Also the lemon will become soft after a week or so and the salted version of the pickle is ready to serve.
- In a kadai add oil and splutter mustard seeds. Once they crack, add asafoetida, turmeric powder, fenugreek powder and saute for a minute.
- Add the salted lemon pickle into the kadai and mix well.
- After 5 minutes, add the reed chilli powder and simmer the flame. Else the red chilli powder will turn black. You can adjust the amount of red chilli powder according to your taste.
- When the oil starts to separate, turn off the stove and allow it to cool.
- Store it in an air-tight container. Take care the container has no water molecules.
- Serve it with curd rice.
Mangoes are everyone’s favourite be it a raw mango or ripened one. We can make a lot of recipes using both raw and ripened mango. During Summer season, we can see lot of mangoes in the market. Using raw mango we can make different varieties of pickles like mangai kari, avakkai, mangai thokku and mangai pachadi, mangai kootan, Mango rice, Aam panna etc., Mangai kari is all time favourite for me and my brother. If amma makes this at home, then definitely we will eat double the amount of curd rice. But this time before making mangai kari, I want to make this sweet and spicy mango pickle. The pickle will be sour, spicy and sweet. You will definitely enjoy eating this pickle. It also goes well with rotis and chappathis.
Raw Mango – 1
Red Chilli Powder – 2 tablespoon
Jaggery – 4 tbsp
Turmeric Powder – ½ teaspoon
Salt – To taste
Gingelley Oil – 3 to 4 tablespoons
Mustard – 1 teaspoon
Asafoetida Powder – ½ teaspoon
- Wash and grate the mangoes.
- Add turmeric powder, salt and jaggery to the grated mangoes. Toss and leave it aside for five minutes.
- In a pan add gingelley oil and splutter mustard seeds.
- Then add the mango mixture in a pan and cook in medium flame. Saute now and then so that they donot stick to the bottom.
- The jaggery will melt and and the mangoes will blend with the jaggery and salt. Cook until the moisture leaves out of mango.
- Once the mango is cooked, they stick together. You can also feel the aroma of mango jaggery mixture.
- Finally add asafoetida and red chilli powder. Mix well and turn off the stove.
- The pickle goes well with Roti, chappathi and curd rice.
This is a different recipe I learnt from my grand mom and my mom. I should thank my neighbour for giving us meyer lemon(A variety of lemon) everytime it ripens in their house. So with that my grandma started making salted meyer lemons out of it. It is my grandpa’s favourite and he have this with curd rice. And my mom makes pachadi using the salted meyer lemons.
Salt – 1/5th cup
- Wash and cut the citrons.
- In an air-tight container, add one layer of citron. Above that add one layer of salt. Repeat this with until you finsh layering the citrons and salt.
- Leave this for about two weeks.
- Meanwhile, every day just shake the container well to make the citrons get mixed with the salt.
Mor milagai are the sun dried green chillies after being soaked in the buttermilk and salt. Whenever my grandpa finds a long green chillies in the market, he will get a kilo or two and ask my grandma or mom to make this. This is one the favourites for my grandpa and my brother. The process starts with slitting the chillies lengthwise and ends with deep frying. Though everyone likes to have it after being fried, you can also have it when the chillies have turned white. You can really enjoy the sour, salty and spicy taste of the recipe at this stage. This is a very easy and simple recipe that goes best with curd rice.
Long green chillies – 1 kg
Sour buttermilk- To soak the chillies
Salt – 1/2 cup
- Wash and slit the green chillies lengthwise.
- Keep it in the sun for a day and put it into a container.
- To this add the sour buttermilk and the salt.
- During the day time toss the container in which we have soaked the chillies.
- Take the chillies out of the vessel by draining the buttermilk and spread it on a plate. Keep it under the sun.
- In the evening again soak the chillies in the buttermilk.
- Repeat this until the colour of the chillies turn from green to white.
- Once it has turned white, there is no need to soak it in buttermilk.
- You have to dry it by keeping it under the sun.
- Once it is completely dry, store it in a container.
- Deep fry and serve it with curd rice.
Tomato pickle is a tangy and tasty recipe. This is a very simple recipe which is easy to make in less time. This goes well with curd rice and dosa. I love this a lot. The shelf life of this is one week.
Tomato – 1/2 Kg
Mustard seeds – 1 tsp
Turmeric powder – A pinch
Jaggery – 2 tsp
Red chilli powder – 1 tbsp (As required)
Salt – As required
Gingelley oil – 2 tbsp
Asafoetida – A pinch
- Wash and grind the tomatoes.
- In a heavy bottomed vessel, add oil and splutter mustard seeds.
- Now add the tomato puree, turmeric powder, jaggery and salt. Add red chilli powder at the last stage since it will turn black.
- Allow it to cook in low flame.
- The light red colour will turn to dark red and the puree thickens.
- Now add the red chilli powder and asafoetida.
- Cook for five minutes and turn of the stove.
- It goes well with Dosa, Curd rice, Adai.
Note : You can make this in three ways.
Directly making the puree after washing the tomatoes / removing the seeds/ removing the skin and seeds.