PICKLES

MANGO PICKLE

A brief whiff is enough to succumb to the zesty ‘’ avakaya’’, ambrosia of Andhra , the delightful mango pickle for hot summers.

It wasn’t not a salad or soup. Not even the much - maligned fresh fruit juice. But ‘‘Avakaya rocks’’.

For the uninitiated avakaya is a smattering of raw mango dices afloat in thick cherry red gravy made of chilli powder , mustard powder , turmeric, salt and oil. Before you completely give up after the chilli bite , the mustard paste arrives and soothes your taste buds with its mild bitter taste while the oil buffers the allied harsh reactions. Bits of raw garlic and specks of fenugreek gently cajole your sense to come back and relish the unforgettable experience all again.





Ingredients

5 regular sized mangoes
200 g salt
200 g chilli powder
100 g mustard powder
50 g fenugreek powder
50 g turmeric powder
5 gm garlic
200 g oil

Method

Select the right mangoes. Chop them into pieces.

Get all your ingredients ready and mix it with mango pieces in a dry, shallow tub for 3 to 4 days. Do not scrimp on oil or salt as it can show its effects on the pickle after a few months.

Keep dry and use dry cutlery to transfer the contents from the earthen jar to the dining table bottle.

TOMATO PICKLE




Ingredients:

Chopped tomatoes - 5 cups
Thick tamarind extract - 1 cup
Chili powder - 1/2 cup
Salt - Accordingly
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Oil - 8 Tbsp
Mustard seeds - 1 tsp
And a deep bottomed, non stick pan

Wash the tomatoes thoroughly and chop them in to medium sized pieces.
Heat a tbsp of oil in a pan and add tomatoes to it. Fry on medium flame for about five minutes.
Remove them from heat. Let them cool a little bit and puree them in a blender.
Again add remaining oil, tomato puree,tamarind, turmeric powder, asafoetida to the pan and keep cooking on medium flame. Since the mixture tends to splatter, cover the pan with the lid. You can cook on medium flame and keep stirring once in a while in the initial stages of cooking. Later turn down the heat to avoid the mixture sticking to the bottom of the pan. Cook till the mixture reaches almost solid stage as in the picture. Then add chili powder and salt and let it simmer for about five minutes.
Heat a tsp of oil in a small pan and add mustard seeds. When mustard seeds start to pop, remove and add it to the tomato chutney.
Let it cool and store it in a glass jar and refrigerate it