Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Friday, August 26, 2016

Kadumanga Achar/Cut Mango Pickle/Instant Mango Pickle / കടുക്‌ മാങ്ങാ അച്ചാർ

This is a traditional pickle of Kerala. 

Kadumanga achar/cut mango pickle is a very common pickle served during Onam Sadhya.


Raw mango/Pachamanga - 2 nos
Ginger, chopped - 2 tbsp
Garlic, chopped - 2 
Green chillies - 2 nos
Curry leaves - 2 sprigs
Mustard seeds - 1 1/2 tbsp
Fenugreek seeds - 1 tsp
Kashmiri chilli powder - 4 tbsp
Turmeric powder - 1 tsp
Asafoetida powder - 1 tsp
Fenugreek powder - 1/4 tsp
Gingelly oil - 1/2 cup
Water- 1 cup
Vinegar- 1 tbsp (optional)
Salt to taste


Peel dark green skin of the mango and cut the mango into small pieces. Add salt into the mango pieces. Mix well and keep aside for 6-8 hours.

Heat oil in a kadai. Splutter mustard seeds , fenugreek seeds. Add curry leaves. Add chopped ginger, green chillies and garlic. Saute well on low heat. Add red chilli powder, turmeric powder, asafoetida powder and fenugreek powder. Saute well. Add salt and 1 cup of water. Boil over low heat. When the gravy is slightly thickened, switch off the stove. Add mango pieces and mix well. Taste the pickle and check for salt. If you need sour taste, add vinegar. Allow it to cool. Transfer into airtight jars.

കടുക്‌ മാങ്ങാ അച്ചാർ

പച്ചമാങ്ങാ - 2 എണ്ണം
ഇഞ്ചി അരിഞ്ഞത് - 2 ടേബിൾ സ്പൂൺ 
വെളുതുളളി അരിഞ്ഞത് - 2 ടേബിൾ സ്പൂൺ 
പച്ചമുളക് -2 എണ്ണം 
കറിവേപ്പില ആവശ്യത്തിന് 
കടുക് - 1 1/2 ടേബിൾ സ്പൂൺ 
ഉലുവാ പൊടി - 1 ടീസ്പൂൺ 
കായപ്പൊടി - 1 ടീസ്പൂൺ 
കാശ്മീരി മുളക് പൊടി - 4  ടേബിൾ സ്പൂൺ 
മഞ്ഞൾപൊടി - 1 ടീസ്പൂൺ 
നല്ലെണ്ണ - 1/2 കപ്പ് 
ഉപ്പ് ആവശ്യത്തിന് 
വിനാഗിരി - 1 ടേബിൾ സ്പൂൺ 

പാ കം ചെയ്യുന്ന വിധം 

മാങ്ങാ നന്നായി കഴുകി തൊലി കളഞ്ഞു ചെറിയ കഷണങ്ങളാക്കി മുറിച്ചു ഉപ്പ് പുരട്ടി  6 - 8 മണിക്കൂർ വെക്കുക ,

ഒരു പാനിൽ എണ്ണ ചുടാക്കി കടുക് പൊട്ടിക്കുക .കറിവേപ്പില ചേർക്കുക .ഇഞ്ചി , വെളുത്തുള്ളി , പച്ചമുളക് അരിഞ്ഞത് ചേർത്ത് നന്നായി ചെറിയ ചൂ ടിൽ വ ഴ്റ്റുക. മുളക് പൊടി , മഞ്ഞൾപൊടി , കായപ്പൊടി , ഉലുവപ്പൊടി ചേർത്ത് വ ഴ്റ്റി അതിലേക്കു ഉപ്പും 1 കപ്പ് വെള്ളവും ചേർത്ത് തിളപ്പിക്കുക .
ഗ്രേവി പതുക്കെ കുറുകി വരുമ്പോൾ തി ഓഫ് ചെയ്ക . മാങ്ങാ കഷ്ണങ്ങൾ ചേർത്തു നന്നായി മിക്സ് ചെയുക . ആവശ്യത്തിന് ഉപ്പും വിനാഗിരി ചേർത്ത് തണുക്കുമ്പോൾ കുപ്പിയിൽ ആക്കി വെക്കുക.

അച്ചാറിന് പുളി വേണം എങ്കിൽ മാത്രം വിനാഗിരി ചേർത്താൽ മതി .

Sunday, May 15, 2016

Grated raw Mango pickle / Mavinkai Tokku / kothu manga achar


Raw, sour green mangoes- 1 kg

Sesame oil- 1/2 cup
Fenugreek seeds- 1/2 tbsp
Asafoetida - 1 tsp
Whole dried chillies - 1 1/2 cup
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Grated jaggery -1 tbsp


Wash and dry mangoes with a kitchen towel. Peel and grate the mangoes. 

In a small pan, heat 1 tsp oil and roast fenugreek seeds, asafoetida and red chillies. Remove this from heat and allow them to cool. Now  grind this to a fine powder. 

In a Kadai,  heat  oil and add mustard seeds. When they start to splutter,  add mangoes and stir. Now on low heat, add turmeric powder and salt. Cook for 5 minutes until the mangoes soften. Now add ground spice powder and jaggery. Cook for another 5 minutes on low heat.  

Cool and store airtight containers. Keep it refrigerated. 

To prevent the pickle from spoiling, top it with a layer of oil that has been heated till smoking and cooled completely.

Monday, December 28, 2015

Lime pickle/Naranga achar/Cherunaranga achar


Limes - 25 nos
Kashmiri chilli powder - 1/4 cup
Turmeric powder - 1 tsp
Fenugreek powder - 1/2 tsp
Asafotedia powder - 1 tsp
Vinegar - 1/2 cup
Gingelly oil - 1 cup
Mustard seed - 1 tbsp
Fenugreek seed - 1/2 tsp
Garlic - 1/2 cup
Ginger chopped - 1/4 cup
Salt as needed
Sugar - 2 tsp


Wash the limes and put them in a steamer or idli maker. Steam them for about 5- 8 minutes in medium flame. (Don't allow the limes to crack open).

Heat oil in pan. Add steamed limes and saute well for few minutes. Take out the lime from the oil, and wipe it with a kitchen towel or tissue. Cut the limes into 8 pieces and keep aside.

Heat 1 cup of gingelly oil in a kadai. Splutter mustard seeds and fenugreek seeds. Saute ginger and garlic. Add chilli powder, turmeric powder, fenugreek powder, asafoetida powder and salt. Mix well. Now add lime pieces, vinegar and required water ( boiled and cooled). Mix well. At last, add sugar and switch off the stove. Allow the lime pickle to cool down before storing it in jars.

If you are planning to use this pickle long term, keep it refrigerated.

Thursday, January 8, 2015

Vazhapindi achar / Banana stem pickle


Vazaha pindi / Banana stem,  chopped - 4 cups
Gingelly oil/sesame oil  - 3/4 cup
Mustard seeds - 1 tsp
Garlic  - 20 cloves (Read the method section)
Ginger - 1-inch (2 pieces)
Curry leaves
Turmeric powder - 1 tsp
Kashmiri chili powder -  2 tbsp
Fenugreek seeds powder - 1 tsp
Asafoetida powder -1 tsp
Salt as needed
Vinegar as needed


Clean the banana stem and cut it into small pieces. 

Grind 1o cloves of garlic and 1 piece of ginger to a fine paste. Set aside. 

Chop the remaining garlic and ginger. Set this aside. 

Heat oil in a pan. Splutter mustard seeds. Add chopped garlic and ginger. When it turns color, add banana stem pieces and ground ginger garlic paste. Stir well. Allow to water to dry out. When the water is almost dried out, add chili powder, turmeric powder, fenugreek powder, asafoetida powder, curry leaves, and salt. Stir well. Lower the flame, close the pan with a lid, and cook for 2 minutes. After 2 minutes, open the lid and switch off the stove. Leave this to cool down. 

When it is slightly warm, but not cold, add vinegar and mix. 

This pickle can be served instantly. 

Saturday, October 18, 2014

Instant amla pickle/Instant Nellikka achar/Instant gooseberry pickle

A quick and healthy pickle ready under 20 minutes. Try and enjoy this healthy pickle.

Amla/Gooseberry/Nellikka - 15- 18 Nos.
Green chillies - 5-6
Ginger sliced  - 2 inch pieces
Fenugreek seeds - 1tsp
Turmeric powder - 3/4 tsp
Fennel seeds - 1 tbsp
Mustard powder -1 tbsp
Red chilli powder- 1 tbsp
Grated jaggery - 2- 3 tbsp
Vinegar - 1/2 cup
Kalonji/Onion seeds  - 2 tsp
Oil  - 4 tbsp

In a pan, boil water along with salt. Cook amla (Consistency: After cooking, amla should easily detach from the seed when pulled with fingers). Drain excess water. Keep aside. Cut it into small pieces.

Reserve about 4 chopped gooseberries to grind.

Grind green chillies, ginger and 4 reserved chopped gooseberries.

Heat oil in a pan, add fenugreek seeds and fennel seeds. To this, add ground gooseberry paste and turmeric powder.  Saute them for a minute. Now add chilli powder, mustard powder and gooseberry. Mix well. Add grated jaggery, salt, vinegar and Kalonji. Saute them for 3 minutes. Switch off the stove. Leave them to cool.

Bottle the pickle in jars and keep them refrigerated.

Note:-This pickle uses less oil and can be used immediately. So please keep them refrigerated after first use.

Wednesday, April 16, 2014

White Lime Pickle / Vella Naranga Achar

A very tasty and healthy oil free recipe. Try at home and enjoy.


Lime    - 12 nos

Carrot cut in to thin  length wise - 1 cup

Garlic      - 1/4 cup

Green chilli split   - 12 nos

Ginger cutinto length wise  - 1 dst sp

Water    - 1 cup

Vinegar   - 1 dst sp

Salt as needed

Sugar     - 1 tsp

Steam the limes 5 minites in a steamer. Using kitchen towel wipe the lime . Cut each lime in 8 pieces. Marinate the lime with sugar and salt for three days . This will help to reduce the bitterness. Steam the carrots, garlic, green chillies and ginger. Boil 1 cup of water allow it to cool . Add vinegar and salt to this.
Now add the steamed carrots, garlic, green chillies and ginger mix them . Now add marinated limes to this.
Mix and use .

Friday, October 25, 2013

Beetroot pickle


Beetroot     -  1/2 kg

Vinegar      - 1/2 cup

Boiled water  - 1/2 cup

Gingely oil      - 1/2 cup

Mustard seeds  - 1 tsp

Ginger chopped  - 1 tbsp

Garlic chopped  - 2 tbsp

Curry leaves      - 2 sprigs

Kashmiri chilli powder - 1 1/2 tsp

Chilli powder         - 11/2 tsp

Turmeric powder   - 1 tsp

Asafotedia          - 1 tsp

Salt as needed

For dry roast

Mustard seeds  - 1 tsp

Cumin              - 1 tsp

Fenugreek  seeds - 1 tsp


Peel the skin of beetroot. Cut the beetroot into square pieces. Steam the beetroot pieces in a steamer. Using a kitchen towel, wipe the moisture from beetroot. Mix vinegar, boiled water, salt and beetroot and keep them aside for a day. Dry roast mustard seeds, cumin seeds, fenugreek seeds and grind them.

Heat oil in a pan. Splutter mustard seeds, then saute garlic, ginger and curry leaves well. Remove from stove. Add mustard, cumin, fenugreek powder , chilli powder, turmeric powder and asafoetida mix well. Now add beetroot mix kept aside . When it is cold transfer it into a bottle. Serve this with idly, rice and rotis.

Wednesday, June 5, 2013

Fish pickle / Meen achar

Fish, cleaned and cut into small chunks – 1 kg

For marination
Pepper powder – 1 tsp
Kashmiri chilli powder – 2 tsp
Turmeric powder – 2 tsp
Salt as required

For dry roasting
Fenugreek seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida – 1 small piece

For making masala
Mustard seeds – 1 tsp
Curry leaves – 2 stalks
Garlic, chopped – ½ cup
Ginger, chopped – ¼ cup
Ginger paste – 2 tbsp
Garlic paste – 2 tbsp
Kashmiri chili powder – 3 tbsp
Turmeric powder – ½ tsp
Salt as required

Vinegar – ½ cup

Marinate fish with pepper powder, kashmiri chilli powder, turmeric powder, and salt. Keep this aside for 1-2 hours.

Heat oil in a pan. Fry fish on both sides. Set this aside.

Heat a pan. Add fenugreek seeds, cumin seeds, and asafoetida. Dry roast these ingredients on a low flame. When done, switch off the flame. Let it cool down. Now grind this to a powder.

Heat gingelly oil. Add mustard seeds. Let it splutter. Now add curry leaves. To this, add chopped ginger and garlic. Saute well. When ginger and garlic starts to change color, add ginger paste and garlic paste. Saute well on low flame. Add Kashmiri chili powder and turmeric powder. Saute on low flame. Add salt. Mix well. Now switch off the flame. Add fried fish and vinegar. Mix well. Add roasted powder and mix well. Check for salt and vinegar.

If you are living in a hot climate, keep the pickle refrigerated. 

Monday, January 21, 2013

Beef pickle / Irachi acchar

Pickle beef goes well with every main dish lending a distinct  flavour  and colour.  Kindly note that for the recipe given below,  the pickle should always be bottled and refrigerated as only minimal oil and zero preservatives are used.  Take care not to use wet spoons when serving the pickle.


Beef ,                       -  1kg  cleaned, cut in to 2cm pieces, washed and drained.

Coconut oil              -  1 cup

Gingili oil                 -  1 cup

Red chilli  powder     - 3 tab Sp

Turmeric powder       - 1/2 tsp

Ginger                       -5 cm ( 1 in )

Garlic                         - 15 cloves

Fenugreek                 - 1 tsp

Mustard                     - 1 tsp

Asafoetida               - 1 tsp

Curry leaves             - 2 stalks

Vinegar                   - 1/2 cup

Water                     -  1/2 cup

Salt  to taste

Method of preparation

Pressure cook the beef with salt and turmeric powder till it is just about done.

Cook over high flame with the lid open to vaporise  remaining  water if any .

Deep fry he meat in coconut oil and set a part .

Crush the ginger and garlic .

Boil the vinegar and water and set apart.

Heat the oil, add the mustard and fenugreek.

When they crackle. add the ginger, garlic, curry leaves and fry.

Remove from flame and immediately add the chilli powder and  asafoetida.

Add the fried beef along with the boiled vinegar/ water.

Bottle and transfer to refrigerator when cool.


Sunday, September 16, 2012

Carrot-dates pickle

Carrot cut into lengthwise -250 gm
Dates cut in to small pieces- 1 /2 cup
Ginger chopped - 1/4 cup
Garlic chopped - 1 /4 cup
Chilli powder - 1 tbsp
turmeric powder - 1/2 tsp
Asafoetida   -1 /2 tsp
Mustard powder - 1 tsp
Fenugreek/Uluva/Methi seeds - 1 tsp
Gingely oil- 1/4 cup
Vinegar -1/4 cup
Sugar - 1/4 cup

Marinate carrot with salt and keep for 1 hour.

Heat oil in a pan, saute mustard powder, fenugreek, garlic and ginger. Add turmeric powder, chilli powder, asafoetida and stir well. Now add dates and carrot. Stir well. Now add vinegar and cook in low heat. Add sugar to this before switching off the stove.

This is a sweet and sour pickle.

I am sending this to Viji's event - feast for your guru

I have many gurus from whom I learned to cook. My mother is famous for her pickles. I haven't seen her do this pickle. So this sweet and sour pickle goes to my guru, My Mom. 

Saturday, August 25, 2012

Naranga Curry for Onam / Vadukapuli lime pickle

Mustard seeds - 1 tsp
Dry red chillies - 4 nos
Curry leaves - 4 sprigs
Naranga/Vadakapuli( Cut in to small pieces) - 2
Green chillies - 6 nos
Ginger - 4 tsp
Chilli powder - 8 tsp
Turmeric powder - 1 tsp
Salt as required
Tamarind - 2 lemon sized balls
Asafoetida - 1/2 tsp
Fenugreek powder - 1/2 tsp
Gingelly oil/sesame oil/nallenna - 4 tbsp

Heat oil in a thick bottomed pan, allow mustard seeds to crackle. Add dry red chillies and curry leaves. Add Naranga, green chillies, ginger, chilli powder, turmeric powder, and salt. Saute well. When it is sauteed well, pour in the tamarind water and allow it to boil. Add water if required. When it is done, switch off the stove. Add fenugreek powder and sesame oil and mix well. You can refrigerate it.

Friday, July 27, 2012

Bittergourd pickle/ Pavakka pickle


  1)Cut bitter gourd thick round pieces - 250 gm
   Garlic cloves - 1 /2 cup

 2)Green chilli - 16 nos

 3)Gingelly oil -2 tbsp

     Mustard - 1 tsp
     Fenugreek -1 /4 tsp

 4)Ginger chopped -1 tbsp

 5) Water  - 1 cup
      Vinegar - 2 dstsp
      Lime juice - 2 tabs
     Sugar - 1 tsp
     Salt to taste


Steam bitter gourd , Garlic cloves, and  green chillies in a steamer ( dont over cook bitter gourd and green chillies should not change the colour ) .Allow tissue paper to absorb all the water from  garlic clove, bitter gourd, green chillies. In a pan, splutter mustard and fenugreek seeds .Now saute ginger . Add green chillies ( chillies should not lose its colour ) and saute well . Add 5th ingredients when this begins to boil rapidly, add bitter gourd and garlic cloves . Keep this for one day, from next day onward  you can enjoy Bitter gourd pickle .Keep this refrigerated.



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