PICKLES

BRINJAL BAJJI (BAINGAN CHUTNEY)

25ogms Brinjal(small size)

2 tsp Tamarind pulp

Salt to taste

½ cup coriander leaves(fresh)

5 green chillies

small bit jaggery

2 tbsp oil

Tempering:

1 tsp Mustard seeds

1tsp Fenugreek seeds(methi)

1 pinch Asafoetida

1tsp Black gram(urad dal slit)

3 Dry red chillies.

1 Twig curry leavesfresh)

METHOD

Heat oil,add mustardseeds,

After crackle,add other ingredients

And fry for a minute.

Remove only tempering without oil.keep aside.

Again keep the vessel on the stove to fry brinjal.

Wash& cut (4 halves) brinjal and add

To the warm oil.

Allow to fry them for 2 to 3 minutes Or untill they become soft.

NowGrind the tempering,jaggery,salt,

Tamarind pulp to a fine paste.

Add fried(cooked)brinjal and grind for a ½ minute(it should not be paste).

Finally add coriander,turn one more round(grinder),remove from the jar.

Warm 1 tsp oil and fry 1 tsp blackgram(urad dal)fry till it gets brown colour.

Add to the chutney.Serve with plain rice.

TOMATO CHUTNEY( RAW_GREEN)

3 Green tomatoes(medium)

2 Green chillies

½cup fresh coriander

2½tbsp oil

3 in no.s Dry red chillies

2tsp Blackgram(white,slit)

1 tsp Mustard seeds

1 pinch Turmeric

1 tsp Sesame seeds

½tsp Fenurgreek(methiseeds)

1 pinch Asafoetida

1 twig Curryleaves

METHOD:-

Heat oil and add mustard seeds,after they crackle,add redchillies,uraddal(blackgram),

Asafoetida,fenugreek seeds.

Fry them till they get brown colour.

Remove from the oil,keep aside.

Use the remaining oil to fry the tomatoes and green chillies.

Keep the lid and allow them to cook for 3 minutes Or till they get soft.

Now add tempering,fried tomatoes,greenchillies,salt,grind themcoursely.(without oil)

Finally mix fresh coriander,turn the machine for ½ minute.

Heat remaining oil and add curry leaves for a second, add immediately to the chutney.

Suggestion:Green tomato is sour itself.

So,we need not add tamarind,those who likes sour chutneys they

love this.

It can be made even adding little fresh coconut,brinjal also.

It can be served with roti(chapathi),plain rice,dosa and idli.

RAW MANGO CHUTNEY

1 Raw(green,sour) mango

4 Dry red chillies

2tsp Black gram(urad dal)

1tsp Mustardseeds

½tsp Fenugreek seeds

1 pinch Asafoetida

½twig Curryleaves

1pinch Turmeric

1 tsp Sugar Or a small bit jaggery

2tbsp Oil

salt to taste

METHOD.-

Wash&peel mango.Grate it or make smallthin bits.

Heat oil,add mustard seeds,after one they Crackle,add red chillies,blackgram split,fenugreekseeds,asafoetida,turmeric.

Remove from the heat after done.

Grind tempering,salt,sugar(jaggery) to a fine paste.(without oil)

Now add mango bits Or grated mang

Grind one or two rounds(coarsely).

Use removed oil to heat,and add curry leaves fry for a second.

Mix in the chutney immediately.

Serve with plain rice.

Suggestion:

The chutney can be made (addi) with fresh coconut,soaked yellowgram(moongdal),soaked bengal gram,brinjal red tomato..etc.

But the process is the same.

Note:In all my recipes,ingredients,specially chilli Salt , spicy things..given as normal measurements.

If it is much spicy, You can reduce as per taste!!

TAMARIND LEAVES CHUTNEY

This is a very tasty chutney with plain rice.

But the leaves should be baby leaves(just

Like in maroon colour,early stage).

some places in Andhrapradesh we can by in the vegetable

markets.

It is very sour,and there is no need to add tamarind pulp like

Other chutneys.

150 gms Baby tamarind leaves

6 in nos Red dry chillies

3 tbsp oil

2½ tsp Black gram

1tsp Mustard seeds

½tsp Fenugreek seeds

1½tsp asafoetida

1 pinch turmeric

Salt to taste

METHOD:-

Heat oil add mustard seeds,after they

Crackle,addblackgram,fenugreekSeeds,

asafoetida&redchillies.

Fry till they get fine flavour,add the leaves and remove the heat.(leavesShould not fry )

Cool it and grind them salt&turmeric.

Serve with plain rice and cooked daal(tuvar Daal-red gram) .

DRUMSTICKS PICKLE

Drumsticks bits 1kg

Red chilli powder 120gms(fine&sieved)

Tamarind 125gms

Asafoitida

Fenugreekseeds 1tsp

Oil 140gms

Mustard seesd tsp

Blackgram tsp

Turmeric pinch

Salt to taste

METHOD:-

Mix salt,turmeric with oil.Rub the drumstic bits into it.

Warm the tamarind on stove to get softer,deseed it.

Rub the chillipowder to the bits.

Keep it in the ceramic jar and let it take rest for 3 days.

On 3rd day remove and tempering.Cool it.

Place it in the air tight ceramic jar.

It can be saved up to 6 months.

Note:-Garlic also can be added!!

MANGOGINGER PICKLE

IT IS A GINGER TYPE ROOT WITH MANGO SMELL.

Mango ginger ¼ kg

Oil 100gm

Fenugreekseeds 1tsp

Tamarind 1/4kg

Dry red chillies 125gms

Jaggery little

For tempering:-

Oil 1cup

Blackgram 2tsp

Mustard seeds 2tsp

Salt

Turmeric pinch

Cummin seeds 1tsp

METHOD:-

Wash and wipe the mangoginger,peel it thoroughly.

Deeseed the tamarind and make it as a boll.

Make ginger into big pieces,add turmeric,and salt .

Keep the tamarind boll in the middle of the bits,press a little.

Let it stay for 2 days.On 3rd day remove and add the chillipowder

And grind coarsely along with jaggery.

Now make tempering with given ingredients and pour over pickle.

Cool it and mix thoroughly.

Store it in a ceramic jar.

Note:-It goes well with chapathi,plain rice,dosa,idli,vadas and puris.

INDIAN GOOSEBERRY PICKLE (usiri aavakaaya)

Goose berry 1kg (small &sour)

Salt 100gms

Red chilli powder(fine) 100gms

Oil (gingely) 250gms

Fenugreekpowder 1tsp

Asafoetida 1tsp

Mustard powder 1tbsp

Mustards 1tsp

METHOD:-

Steam berry in oil with tight lid, until they get tender.

Remove the lid, allow to cool.

Heat oil season with mustard,add salt,chillipowder and gooseberry.Mix well

And keep on low flame for 3 minutes.

Cool it.Mix fenugreekpowder,mustard powder,asafoetida.

Cool again and pour extra oil (has to float over pickle).

Store in the ceramic jar.

TOMATO PICKLE

TOMATOES should be fresh and hard.

Tomatoes ½ kg

Tamarind 100gms

Oil 120gms

Fenugreekseeds 1tsp

Blackgram(urad dal) 1tsp

Dry chillies 2(broken)

Garlic 10(optional)

Salt 100gms

Red hcilli powder 60gms

Asafoetida 1tsp

METHOD:-

Wash and clean tomatoes.Remove the green one on the top.Wipe properly.

Chop them into big chunks.

Rub turmeric and salt.

Keep them in a ceramic jar.

Deseed and remove the extra stuff from tamarind( make it warm on the stove without adding water.)

Shape tamarind like a ball and place it in the center of the tomato bits.

Allow to stay for 2 days,on the 3 rd day remove and squeeze them in the jar,and place them to

Expose to the sun heat,let it stay for 1½ day.Keep the juice also in the sun.

The pieces should be get ¾ th dried ,squeeze the tamarind in the juice,and put the tempering

With the given ingredients( to the juice),add dried tomato bits to the juice.

Stir thoroughly till the bits coverd with the masala.

Cool it and transfor into a ceramic jar.

Variation:-The pieces can be fried in 1½tbsp oil till they cooked properly Cool them.

Mix all spices in a wide bowl , rub with tomato bits.

Grind the mixture coarsely with garlic(if used).

Now put the tempering with the given ingredients and add directly to the pickle,stir well.

Cool it and store in the ceramic jar.

BRINJAL(BAINGAN) PICKLE

Baby brinjal is not usable for pickle.

Brinjal ¼ kg

Fenugreek seeds 2tsp

Tamarind 125gms

Mustards 1tsp

Oil 140gms

Chillipowder 30gms

Salt to taste

Turmeric Pinch

Dry red chilli 8

Blackgram(urad) 1tsp

Garlic 8(optional)

METHOD:_

Deseed the tamarind.

Powder the fenugreek seeds.

Saute`brinjals in oil for 1½ minutes.

Add salt and turmeric to the brinjal bits.Apply in the middle of the bits.

Allow to stay for 2 days.

On the third day warm tamarind and squeeze.

Rub with brinjal bits,chillipowder, methi powder.

Put tempering and add to the above mixture.

Cool it and mix thoroughly.

Store in a ceramic jar with a tight lid.

MAGAAYA (with dry mango bits)

Oil 1kg

Asafoetida 2tsp

Mustards 2tsp

Turmeric 1tbsp

Mangoes 10(big)

Salt 40gms

Red dry chilli powder ¼ kg

Fenugreeekseeds 2tbsp

Mustard powder 3tbsp

PICKLE STAY FRESH FOR OVER YEAR IF IT PREPARES IN A PROPER & NEAT WAY.

WE SHOULD TAKE CARE WHEN WE ARE MAKING:

*POURING EXTRA OIL(FLOATING)ON THE TOP OF THE PICKLE IS TO PREVENT FUNGAL INFECTION:

METHOD:-

Wash the fresh raw mangoes and remove the heads and let them stay in the water atleast for ½ hour.

Wipe them with a dry neat towel,peel them and cut into thin big chunks.

Remove the seed,(hard part) and thin layer.

Mix salt,turmeric together and apply to the bits.So, mango pieces ooze water.

Leave them in a ceramic jar and (press a little) for 2 days.

Squeeze on the 3rd day and separate the juice from the bits.

Spread them on a plastic sheet and lett hem dry in the sun light (heat).(3/4)

Keep the juice also along with the bits in the sun light.

Add fenugreek powder,mustard powder,chillipowder to the sap.

Add the ¾ dried mango bits to the above mixture,mix well.

Now tempering with the given ingredients and pour directly to the mango mixture.

Mix thoroughly after cooling.

Place the maagaaya in to a air tight container with tight lid.

GREENGRAM PICKLE( PESARA AVAKAYA)

mango bits 1/2 kg

turmeric 11/2tsp

Salt 1/2cup

Red chillipowder 1/2cup

Dry rosted&ground

greengram split 1/2cup

asafoetida 1/2tsp

dry rosted fenugreek 1/2tbsp

brown small chickpeas 1tbsp (brown senagalu)

Groundnut oil/husked gingely oil heat & cool

Method:-

Roast yellow greengram split to a fine flavour.

Remove,cool and grind to a smooth powder,sieve it.

Sieve the chilli powder & salt.

Clean & wipe the mango bits neatly.

In a wide bowl mix all powders together along with chick peas(clean them and remove the stones if thy have).

Add oil into the powder mixer,rub this to all mango

bits,store in a cyramic jar,keep it for 2 days.

On the third day,mix well with a wooden spatula,and add more oil until the oil floats on the top of the pickle.

GREENGRAM AAVAKAYA-2(pesara avakaya)

Sour raw mangoes 6(medium size)

Salt 250gms

Husked Green gram split 1/4kg

Red chili powder 250gms (fresh)

Sesame seed oil ¹/₂kg

Method

Roast lightly green gram lentil and grind to a fine smooth powder.

Wash, wipe and cut the mangoes into chunks.

Discard the seed and seed cover from the bits and wipe with dry kitchen towel.

In a wide bowl mix all dry ingredients along with

1/4kg oil.

Rub the mango chunks into the above mixture,ensure that they are coated well.

Keep in a ceramic jar and keep a tight lid.

Allow to stay for 2 days.

On the third day stir well and check the salt and

Pour some more oil over pickle (upto 1 cm above the pickle level)

MANGO PICKLE WITH JAGGERY

medium Raw mangoes 6 (sour&hard)

Jaggery(Goor) 2 1/2 cups

Mustard powder (Fresh) 2tbsp.

Fenugreek seeds 1 tsp.
RedChilli powder 1/2cup

Salt 1 cup

Husked sesame oil 150 g

Method :

Wash and wipe the mangoes.

Cut into medium sized bits.

Discard the hard seed,and wipe the thin layer from the bits,

Keep aside,cover with a neat cotton cloth.

Inawidebowlmix salt,chillipowder,fenugreek powder,mix together well.

Heat oil and add few mustardseeds,asafoetida fry for a minute,add red dry chillies(4-5 whole),keep aside.

Add the powders mixture to the above tempering,add mango bits and stir well until they coated well.

Finally add the grated jaggery to this mixture,mix thoroughly.

Cool it and store in a dry container with

a tight lid.

Stir on 3 rd day again and check oil,if requires add more.

NOTE:-For pickles need atleast 11/2 inch to 2 inches oil should be floated,

oil& sufficient salt helps for storage,

otherwise it gets "fungus",so,be patience while preparing pickles.

MANGO PICKLE WITH GARLIC(ALLAPU AVA)

Raw mangoes medium sized 12

Ginger 1/4kg

Garlic 1/4kg

Chilli powder 300gms

Salt 320gms(iodised)

Fenugreek powder 3 tbsp.

Mustard powder 4 tbsp.

Husked sesame oil 800 g

Method :Wash and allow to stay in the water for 20 minutes.

wipe mangoes well.Cut them into chunks.

Discard the seed(hard),and remove the thin layer from the bits,wipe them neatly,cover it.

Wash,wipe and peel out from the ginger and garlic.

Make them into fine paste,separately.

Heat oil,and remove 50% for mixing bits,keep aside.

In the other half mix the paste and let it cook for 1-2 minutes(some people do not cook,they add raw mixture).,cool it.

Combine the powders along with salt,stir well.

Now mix the garlic paste (in oil)to the above powder mixture.

Take a clean ceramic jar and place this pickle in it,pour extra oil over pickle(oil should be floated above the pickle!)

As all pickles,stir on third day again, with a wooden spoon thoroughly and check the extra oil is needed!

MANGOPICKLE WITH SESAME SEEDS

Raw sour mangoes 10small

Sesame seeds 1 cup

Mustard powder 1 cup

Fenugreek 2 tbsp.

Chilli powder 1 cup

Salt 1 1/2 cup

Husked sesame seed oil 1/4kg

Method :

Wash and wipe all mangoes with a clean cloth.Cut them into medium sized pieces,

discord the hard seed and clean the pieces.

Blend the mustards(clean them wihtout stones),into smooth powder,roast fenugreek seeds& sesame separately.

Grind them into fine powder separately.

In a big bowl mix all dry powders along with salt,mix well,

Pour slowly oil and stir into these powders.

now rub 3-4 mango pieces in this until they are well coated.

Stir finally with a wooden spoon,and transfer in to a ceramic jar.

On 3rd day,stie again and pour extra oil

to float over the pickle.

CUCUMBER AVAKAYA

In Andhra they used to call as dosa avakaya,

This can be prepared with yellow peel cucumber.

Shell life is very short. Should be stored in the refregerator.

They can not stay for a long time,maximum 3-4 weeks.can be used groundnut oil also.

Sesame 3 tbsp.

Yellow cucumber 1/2 kg

Turmeric 1/2tsp

Mustardseeds 1tsp

Blackgram 1tsp

Asafoetida 2tbsp

Red whole chillies 4-5

Mustard powder 3 tbsp

Chilli powder 2 tbsp

Salt 1 tbsp

Method :

Cucumbers should be sour,hard and fresh.

Wash and wipe them with a neat,dry towel.

Cut them into medium size bits with peel.

Remove the extra seeds from the cucumbers.

Roast the fenugreek seeds and powder them.

Roast the sesame seeds ,cool and powder them.

Blend the mustard seeds to a fine smooth powder.

Mix all dry powders well in a wide bowl.

Rub 2 tbsp oil in them.

Heat remaining oil and make tempering with

wholedry red chillies(4),

mustards,seeds(1/2tsp),

blackgram(1tsp),

asafoetida(2-3tsp),cool to the room temperature and add to the masala mixture.

Finally add the cucumber bits and mix well.

Stir little more oil and transfer into a ceramic jar.

Shell life:-Maximum 2-3 weeks,safe side is if you refrigerate it,properly.

LIME PICKLE

Fresh&juicy 35(small)

Salt 260gms

Turmeric tsp.

Fenugreek seeds 1/3 cup

Mustard seeds 1/2 cup

Chilli powder ¾-1 cup (as per taste)

Groundnut oil 1/2 cup-3/4cup

Asafoetida 1/4 tsp

LIME PICKLE

Fresh&juicy 35(small)

Salt 260gms

Turmeric tsp.

Fenugreek seeds 1/3 cup

Mustard seeds 1/2 cup

Chilli powder ¾-1 cup (as per taste)

Groundnut oil 1/2 cup-3/4cup

Asafoetida 1/4 tsp

Method :

Lime should be fresh,juicy and pickle limes normally with

Thin skin and juicy.

Wash and wipe limes with a dry towel.

Cut them into 4 lengthwise bits,remove the seeds.

Take half of the limes for bits,and other half for juice.

Squeeze them and deseed.

Roast fenugreek seeds and powder them.

Mix all the powders includs salt and turmeric.

Add the mixed powders into the juice well,

Now rub all lime bits into them.

Heat oil and fry the asafoetida, until it gives aromatic smell,cool and add to the pickle.

Note:-Some people like to put tempering on 3^rd day

With mustard seeds,cumin,dry red chillies and asafetida.

Shell life:-10-12 months ,if you store in a dry ceramic jar.

Be careful any pickle you may prepare, take care of moisture, cleanliness.. most important.

TOMATO PICKLE

Hard &riped red tomatoes          800gms

Fresh red chill

powder                 2 tbsp

Salt

Roasted&ground        11/2tsp powder

Tamarind pulp         ½ tbsp

Garlic paste         1tbsp(optional)

Tempering-

Mustardseeds             1 tbsp

Sesame husked oil        120gms

Asafoetida               1tsp

Blackgram                1/2tsp

Turmeric                 1/4tsp

Cumin 1/4tsp

Method

Cut the tomatoes into 4 pieces,mix salt,rub well.Keep for 1-11/2 hour.

The water Oozes when it rubs.Store in a dry place.

Heat oil and add the mustards,as soon as they splutter,add the blackgram red chillies whole,fry for 1 minute,add asafoetida and allow to fry till gives aromatic smell.

Remove the tempering into a bowl,in the remaining oil add the squeezed tomato

and fry till they turn reddish brown.Add termeric and tamarind pulp.

Cook until the extra water dry up.

Add the salt water and chillipowder and others,let it fry for a minute.

Cool well and add little more oil and store them in a air tight ceramic jar.

Mix well on 3 rd day,check salt &oil.

Shell life :_2-3 months

Method 2
Fresh,red and hard

Tomatoes (medium) 6-7

Red chill powder 1cup

Salt 1/2cup

Turmeric 1/2cup

Tamarind 1/2cup

Roasted fenugreek 1tbsp

Mustard powder 1tbsp

Groundnut/sesame Oil 150gm

Garlic crush 1tbsp

Tempering

Method

Roast the fenugreek seeds,cool and powder them.

Crush the garlic.
Wash&wipe the tomatoes.Cut them into 4 parts.

Rub the salt,turmeric and keep it in a strainer,and store the Oozed water.

Allow to stay for 2-3 hours.

Squeeze them ,and let them 3/4 thly dry under the sun

light,keep the squeezed tomato water also.

Combine tamarind pulp and juice,chill powder,other powders and grind well along with garlic crush.

In a wide pan heat oil and make the tempering with mustard seeds,cumin,broken red chillies and asafetida.

Cool it and add into the squeezed juice,tomato bits.

Mix well and transfer into a ceramic jar,and pour over

Oil to float!.

Shell life-1 month.

INDIAN GOOSEBERRY PICKLE-1

Indian gooseberries    Fresh&sour500gms

Red chill powder 50gm

Salt 50gms

Turmeric

Sesame oil 200gms

Asafoetida 1/2tsp

Fenugreekpowder roast&ground 1/2tsp

Method:-

Clean and wipe the goose berries,discard the seeds

And cut into 4 pieces.

In half quantity of oil saute them,add chill powder and salt.

Add the pices and cook for a while.

Remove and add the remaining things.mix well.

Heat the rest of the oil and allow to get room temperature.

Then add to the pickle,mix well.

Store in a dry neat ceramic jar for storing.

INDIAN GOOSEBERRY PICKLE-2

Gooseberries              4kg

Garlic                    5

Salt                      250gms(1/4kg)

Chillipowder              1kg(750gms-as per taste)

Turmeric                  2tsp

Oil                       1kg(prefferably gingely)

Mustardseeds powder       250gms

Roasted fenugreekseeds    powder 2tbsp

Method:-The gooseberries should be sour,big and hard.

Wash &wipe thoroughly,put scars on them here and there.

Heat 2tbsp oil and drop them fry until they turn softer.

In a widebowl,combine,salt,chillipowder

fenugreek powder,mustard powder and fried berries,rub the masala to each

berry has coated well.

In a dry ceramic jar,pour the rest of oil and peeled garlic,mix well.

Place the berries over and cover with a tight lid for 3 days.

On the 4 th day stir well,and take small portions to serve,make tempering

and serve with plain rice & ghee!

MANGO GRATED PICKLE

Fresh raw(sour) mangoes 4

Salt

Turmeric

Greenchillies(dry in sun) 100gms

fenugreek seeds ½ tbsp

Oil 1/4kg

Tempering-

Mustards