Tomato Chutney -Variety 1

Ingredients:

Tomatoes  6

Garlic cloves 8 to 10

Red chilli powder 1 cup

Mustard powder ¼ cup

Menthi powder ¼ cup

Salt ½ cup

(Adjust accordingly)

Oil ½ cup

Lemon juice ½ cup

Mustard seeds 1 teaspoon

Hing 3 pinches

Red chilli 3

Preparation:

1. Chop tomatoes into pieces. Heat a pan, add half of the oil to it. 

 

2. After oil is heated add the tomato pieces to it.

 

3. After 5 minutes when the pieces become tender add the garlic cloves.

 

4. In a mixie or blender add the above mixture add salt, methi powder and mustard powder. Make it into a soft puree.

5. Heat the same pan and transfer the puree to the pan and when it starts to thicken, add the red chilli powder and mix well. Add lemon juice and mix well. Switch off the stove.

6. Heat another pan and the remaining oil, after oil is heated add the  mustard seeds, hing and broken red chillies.

7. Add this to the chutney and mix well.

Chintakaya or Dry tamarind chutney

Ingredients:

Dried Tamarind in salt or Chinta tokku ½ cup

Red Chillies 4

Green chillies 2

Ginger ½ inch piece

Menthi seeds ½ teaspoon

Mustard seeds 2 teaspoons

Hing or inguva 2 pinches

Oil 2 teaspoon

Salt as needed

Preparation:

1. Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds,  menthi seeds, hing and red chillies. When the mustard seeds splutter and pop switch off the stove. Add green chillies and ginger.

2. In a mixie bowl and grind it  into thick paste.

It can be stored for 2 months.

Instant oil less mango pickle

I am a big fan of mango. Oilless and instant pickle. Learners and bachelors can prepare this with ease.

Ingredients:

Raw mango 1 medium sized

Red chillies 8 to 9

(adjust accordingly)

Lemon juice ½ cup

Turmeric powder ½ teaspoon

Salt as needed

Preparation:

1. Cut mango into small pieces with / with out the skin. Add lemon juice and salt, mix well. Add tumeric powder and mix well. Crush the red chillies with hand and add to the mango bowl.

2. Mix well.  It tastes  better after few hours. Very yummy serve with rice or starters or dosa.

Menthi baddalu or Mango menthi baddalu

This tastes very good if you eat after 1 day. The menthi bitterness goes off and it tastes yummy ...

 

Ingredients:

Green Mango ½ big sized

Mustard seeds 1 tablespoon

Jeera seeds 1 table spoon

Menthi seeds ½ tablespoon

Oil 2 table spoons

Hing ¼ teaspoon

Red chillies 6

(Adjust accordingly)

Salt as needed


Preparation:
1. Peel and cut mango into medium sized cubes.

2. Heat a pan and add oil after oil is heated add mustard seeds, menthi seeds, jeera, red chillies and hing. After they cool blend add salt and them in a soft paste. Now the add the mango pieces and just mix once in the blender just for 5 to 10 sec.

Pesara Avakaya

Ingredients:

Mango 1 medium sized

Yellow Moong dal powder or pesara pappu powder 1 cup

Chilli powder 1 cup

Salt 1 teaspoon

Mustard powder 1 teaspoon

Oil 1½ cup

Preparation:

1. Heat a pan and dry roast moong dal. When it slightly changes into light brown color. Switch off the stove and let it cool. Powder into a coasre powder.

2. Wash and dry the mango completely. Cut the mango and cut into medium pieces. Put them a dry bowl.

3. Add the moong dal powder, red chilli powder, salt, mustard powder and mix well.

4.  Heat a pan and add oil after oil is heated add the oil to the mango pieces and mix well.

Transfer to a ceramic jar or glass bottle and refrigirate for longer life.

Methikaya or Fenu greek mango pickle

Ingredients:

Green mango 1 medium sized

Red chilli powder 2 tablespoons

Fenugreek seeds powder or menthi powder 2 tablespoons

Mustard seeds 1 tablespoon

Asafoetida or Hing or Inguava 3 pinches

Turmeric 2 pinches

Oil 4 tablespoons

Salt 1 ½ tablespoons
(adjust accordingly)

Preparation:

1. Wash and cut mango into small pieces. Put them in a dry bowl. Add salt and mix well.

2. Heat a pan and dry roast menthi seeds , make them into a fine powder. In shops we get ready made menthe powder it can be used.

3. Add tumeric powder, red chilli powder and menthi powder and mix well.

4. Heat a skillet and add oil after oil is heated add hing to it. Pour the hot oil on to bowl with mango pieces. Mix well. Eat after 3 days.

Cranberries Pickle or Cranberries Avakayya

Ingredients:

Cranberries 1 cup

Red Chilli powder 1 tablespoon or 3 teaspoons

Mustard powder or Avapodi 1 tablespoon or 3 teaspoons

Salt 1 ½ tablespoon (adjust according to your taste)

Tumeric 2 pinches

Hing 2 pinches

Oil 2 tablespoons

Preparation:

1. Cut cranberries into pieces or blend the canberries in a mixie for ½ minute.

2. In a bowl add the cranberry pieces, mustard powder, red chilli powder, tumeric and salt and mix well.

3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.

Cauliflower Avakaya or Cauliflower Pickle

Ingredients:
Cauliflower florets 1 cup (rice cooker cup)

Red Chilli powder 2 tablespoon

Mustard powder or Avapodi 2 tablespoon

Salt 1 tablespoon (adjust according to your taste)

Tumeric 2 pinches

Oil 3 tablespoons

Lemon juice 1 big sized

Preparation:

To store this pickle for a longer time wash the cauliflower and dry it so that there is no water in it.

1. Cut the cauliflower into little florets.

2. In a bowl add the chopped caulifower  pieces, add mustard powder,redchilli powder,tumeric and salt and mix well with a dry spoon or spatula.

3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.

4. After the pickle is cooled add the lemon juice and mix well.

Very good with rice, dosas and vadas.

Pulihara Avakaya

Ingredients:

Big Sour Mango 1

Red chilli powder 1 cup

Mustard powder or Ava podi ¾ cup

Menthi powder ¼ cup

Tumeric powder ½ teaspoon

Urad dal or Menapu pappu 2 teaspoons

Chana dal or Senaga papu 2 teaspoons

Curry leaves 2 bunches

Mustard seeds or Avalu 1 teaspoon

Red chilies 6

Oil 2 cups

Hing or Inguava 3 pinches

Salt ¾ cup

(adjust accordingly)

Preparation:

1. Cut the Raw mango in to very small pieces or use food proccesor in pulse mode to cut mango into very small pieces.

2. Add salt, turmeric and mix well. Add red chilli powder, mustard powder and menthi powder. Mix well.

3. Heat a pan and add oil when the pan is heated add urad dal, chana dal,mustard seeeds, red chillies cut into 2 or 3 pieces, curry leaves and hing. When the dals change color and mustard seeds start to splutter.

4. Add the above tadka to the pickle bowl an mix well.

5. If you want to store longer add more oil and mix every day for 2 to 3 days. Store it in bottle and refrigirate for longer shell life. Very good with rice, dosa, vadas and upma also.