Mango pickle (കടുമാങ്ങ)

I bet every one remembers taste of Kanji and kadumanga we get at our churches on good friday. I don't know if it is the hunger, or the clay pot that brings the taste,Just the thought of it brings water to my mouth.

Sooo... Here comes everyones favourite Kadumanga

Mango                       1kg
Salt                             1/4 cup
Wash and dry mangoes. cut in to small pieces.. Mix the chopped mangoes with salt and store in a glass container. for a a day or two.

Gingerly oil                   4 -5 Tbsp
Mustard seed           1/2 tsp
Fenugreek (Uluva)        1/4 tsp
Heat the oil in a pan splutter mustard fenugreek

Garlic                          4  
Ginger                     1 small pieces
Add Chopped ginger, Garlic. Fry for about 3 minutes

Turmeric Powder         1/4 tsp
Cayenne powder          3tbsp
Mustard seed crushed  1 tsp
Asafoitada (kayam)  1 pinch
Vinegar                     1/4 cup

Turn the heat down add cayenne powder ,Turmeric powder and asafoitada. Stir for a few seconds. Turn the heat off. Add the mango and crushed mustard. Boil the vinegar with 1/4 th cup of water and add to the mango Let it cool off. Once it cooled off store in an air tight container. If you don't see oil on top heat some more gingerly oil and pour on top this will keep it from spoiling

Tomato chutney

Tomato medium      4

Onion Chopped      1 large

Garlic chopped        4

Chili powder           1 tsp

Turmeric powder    1 pinch

Curry leaves           2

Asafoetiada              pinch

Black Gram              2 tbsp

Oil                           3 tbsp

Mustard seed           1 tsp
Salt                          to taste

Boiled water           enough to puree

Make a paste of chili powder, turmeric,asafoetida.  Heat the oil in a pan Splutter mustard seed and black gram. fry onion garlic until onion becomes translucent. Once the onion become translucent  turn the heat down and add the  chili paste fry until the oil comes out clear. Turn the heat to high add chopped up tomatoes fry until all the water evaporates. add salt to taste. Let it cool for about 5 minutes . add some boiled water if needs for the blender.Transfer to a blender and puree well .  good for chapati , Dosa  and even on bread

karela pickle

karela pickle

Karela sliced              2cup

Sesame Oil                 1/6 cup

Mustard                      1/2tsp

Fenugreek seeds         1/2 tsp

Garlic chopped            8

Ginger chopped             11/2 tsp

Green chilly sliced           6

Vinegar                         1/2 cup

Water                            1/2 cup

Salt                                2 tbsp

Heat the oil in a large bottom thick frying pan. Splatter mustard seeds and fenugreek.

Add Garlic, green chili and ginger fry until golden brown.

Add Karela and fry for about 5 minutes

 In another pan, boil water, vinegar and salt. add the salt water to karela and cover with a lid.  Transfer to a glass bottle. use as a condiment for your main meals.

Goose burry Pickle

Gooseberry Pickle

Gooseberry                        1 cup

Veg oil                                 1/4 cup

Mustard seed                       1/2 tsp

fenugreek  powder                1/4 tsp

Asafoetida powder                1/4 tsp

Turmeric powder                   1/4 tsp

Chilly powder                         2tsp

Salt                                         1 tbsp

Vinegar                                   1 cup

In a large pat heat the oil  splater mustard seeds turn the heat off then add all the powderand stirr well be sure not to burn. if you are not comfortable with powder you can always make a paste with al the powders to some water. fry untill oil comes out clear. add the goose burry and fry for about 3-4 minutes. Boil vinegar and salt together. add to the goose burry mix. I always cook for about 2 more minutes to get the goose burry soft.