Lip-smacking pickles!
The humble pickle is an all-time Indian favourite. Try these recipes to spice up your meal
By Gita Hari
It’s an accompaniment that can spice up any meal. Just the mention of 'achaar' or pickle can set salivary glands working overtime, in anticipation of its tangy, sour, spicy and even sweet delights. It’s perfect with Indian breads, rice and dal.
Summer’s the right season to load up your pickle jars, to be relished during those wet-wet months ahead. Unripe mangos are the quintessential pickle favourite, but you can also use lemons or tomatoes and have them with your daily thali as well as with dosas or samosas.
MANGO THOKKU
Ingredients:
Four large, green mangoes (washed and wiped dry)
2 teaspoons chilli powder
Half teaspoon fenugreek (methi) powder
Quarter teaspoon turmeric powder
50 gm salt
2 tablespoons til oil
1 teaspoon mustard seeds
Half teaspoon asafoetida powder (hing)
Method:
Grate the mangoes, add salt and turmeric powder and let it stand for 20 minutes. Mix in the fenugreek and chilli powders and marinate the mixture for half-an-hour. Heat the til oil and add asafoetida powder and mustard seeds. Remove from heat when the mustard seeds begin to splutter and pour it into the mango mixture.
Let it soak for a week. Keep stirring the mixture every alternate day so that every portion is evenly coated. Store in an airtight jar.
LEMON PICKLE
Ingredients:
10 large yellow lemons
3 tablespoons salt
Half teaspoon turmeric powder
4 tablespoons chilli powder
Half teaspoon fenugreek powder
4 tablespoons til oil
Half teaspoon asafoetida powder
1 teaspoon mustard seeds
Method:
Wash the lemons and wipe them dry. Heat two tablespoons of oil and sauté the lemons whole. After they cool, cut each lemon into small pieces.
Heat the remaining oil in a kadhai. When hot, add mustard seeds and asafoetida powder. When the seeds begin to splutter, mix in the chilli/ turmeric/ fenugreek powders. Put in the lemon pieces and add salt. Mix well. Remove from heat and bottle after it cools. Tastes best after 5-6 day
MANGO PERUKKU (chutney)
Ingredients:
2 large green mangoes
Half teaspoon mustard seeds
Salt to taste
1 green chilli
Method:
Grate the mangoes and grind them with mustard seeds and green chilli. Add salt to taste. Serve with dal-rice, snacks like dosas, etc.
TOMATO PICKLE
Ingredients:
Half kg firm, ripe tomatoes
Lemon-sized tamarind ball (50gm)
4 tablespoons chilli powder
100 gm salt
100 gm jaggery
150 ml til oil
1 tsp mustard seeds
6 dry red chillies
1 teaspoon asafoetida powder
A few curry leaves
Method:
Wash the tomatoes and cut them into small pieces. Grind tamarind and tomato coarsely together and mix in the chilli powder.
Heat til oil in a kadhai and put in the mustard seeds, dry red chillies, asafoetida powder and curry leaves. When the seeds begin to splutter, put the tomato paste. Add salt and grated jaggery and keep stirring till the oil separates. Store in an airtight jar and use when required.