Hariyali Chutney/कच्चे आम की चटनी ( Raw Mango Chutney)

Hariyali chutney

Apart from pickles raw mango can be made to tongue tickling chutney or sweet murrabba. Murrabba can be stored for long time like pickle but chutney can be stored in fridge for 10-15 days and in freezer for 3-4 months.

Different version of mango chutney is made in Northern India. But I have my version of mango chutney and my friends and family just love it. If it is season of raw mango then this chutney and chana dal vada would be my sons most loved snack. It is not simply an accompaniment to an appetizer or snack, but as a side dish to every meal.  This chutney is extremely good for making vegetable sandwiches,
Because this chutney has mint, cumin, coriander thus it not only enhances the taste but also aides in digestion. Garlic in this chutney gives relief in flatulence (gas trouble).

Preparation Time: 10 min.

Making Time: 5min.

Servings: Makes 20-25 small helpings

Ingredients required for Mango Chutney:

• 1 Medium Raw Mango

Raw Mangoes

• One small onion

• 5-6 Cloves of Garlic

• 1-2 Green chilies

Green Chilies

• 1/2 Tea spoon Cumin seeds

• 5-6 Sprigs of fresh green coriander leaves

Fresh Green Coriander sprigs

• 30-40 Fresh leaves of Mint

Mint leaves

• 10-15 gm. Jaggery

Jagerry

• Salt to taste

Direction for Making Raw Mango chutney

• Wash the mango and peel it.

• Cut the peeled mango to small pieces.

Peeled and cut Raw Mango

• Wash drain and cut coriander sprigs.

• Wash mint leaves.

• Wash and cut green chilies.

• Peel onion and cut to pieces.

• Peel garlic. 

• Take in a bowl

• Mango pieces

• Onion pieces

• Garlic

Raw mango pieces, onion pieces, Garlic and green chili pieces for Hariyali chutney

• Chopped Coriander sprigs.

Mango, Onion,Garlic, Coriander leaves and green chili for Hariyali chutney

• Mint leaves

• Cut green chilies

• Salt

• Cumin seeds

• Put in a grinder -mixer and grind to fine paste.

• Add jaggery and again grind to make a homogenous paste.

Hariyali Chutney

• Take out in a container with a lid and store it in the fridge and use as and when required.

Tips:

• Add water in little amounts while grinding.

• The amount of cumin seeds, onion, and garlic can be increased or decreased as per the taste or to change the flavor.

•  This chutney can be taken while a person is having upset stomach as it has digestion aiding ingredients.

• Make ice cubes of the chutney in an ice tray and store in the freezer. When required take a cube of chutney let it melt at room temperature and use it.

Suggested Variations:

• Since, I like this proportion of ingredients in the chutney so much, that I really would not suggest variations.

• Yet if one wishes to do away with onion and garlic, then it is suggested that some kala jeera should replace them to maintain the digestive property and sharp tangy taste.

Dubke ( Thick gravy of dal paste with pakodas )

Dubke

Dubke are special dish made in Kumaon, Uttarakhand, India. At is a wonderful variation of dal dish, as main course and accompaniment to rice. In the chill of morning when steaming hot Dubke are placed before me with steaming hot rice and a dollop of Ghee I feel that I am eating the best meal of my life. Because not only dubke is my favorite dis but also it is cooked and served by my mother. Mothers love makes everything super tasty. So make it instead of regular dal-chawal. Your family will love this dal dish

Preparation Time: 10min. (Dal soaking time not included)

Cooking Time: 30 min. (approximately)

Servings: 4 large helpings

Ingredients Required for Making Dubke:

• 100 gm. Tur Dal (Arhar dal)

• 2 Medium size Tomatoes

• Salt to taste

• 1/2Tea spoon Turmeric Powder

• 2Tea spoon Cumin seeds

• 2Tea spoon Mustard seeds

• 1-2 Whole Red Chilies

Spices for Dubke

•  1/2 Tea spoon Jambu (A herb found in Kumaon region of India)

Jambu (A herb grown in higher altitude of Kumaon (India) and Nepal

• 1 Tea spoon Ghee (Clarified Butter)

• Few sprigs of coriander leaves

• Cooking oil for frying

• Water

Directions for Making Dubke:

• Wash and soak dal in water for 3-4 hrs.

• Drain all water from the soaked dal and grind it to thick fine paste.

• Take half of the dal paste and add salt and 1/2 tea spoon of cumin seeds to it.

• Take oil in wok and heat it to smoking hot.

• Lower the flame and make pakodas of the dal paste with salt and cumin seeds.

• Put the pakodas of dal in water and allow them to soak.

Soaked Pakodas

• Make paste of tomatoes.

• Slit the green chilies and deseed them and cut to small pieces.

• Take 5ml. oil in the wok and heat it on high flame.

• When the oil is smoking hot put 1/2tea spoon cumin seeds, 1/2teaspoon mustard seeds and let them splutter.

• Add green chili pieces and asafoetida and immediately put the remaining paste of dal and cook it with vigorous stirring for a min.

• Add 200 ml. water and cook on low flame with continuous mixing till all paste and water make a homogenous mixture.

Paste of dal cooked with spices and made to lump less mixture

• Add Turmeric powder and salt.

• Add 250 ml. water and cook on high flame high flame till it starts boiling.

• Lower the flame and cook for 15-20min. with occasional stirring.

Dal paste being cooked with spices

• Add paste of tomato and 100ml. water and cook for another 10min.

• Add the soaked pakodas and nd cook for another 5 min.

Tomato paste and Pakodas being cooked in Dubke

• Remove the wok from gas.

• Dubke with pakodas is ready.

Dubke ready for Seasoning

• Take out dubke in a serving bowl.

• In a pan take ghee heat it.

• When the oil becomes smoking hot add mustard seeds, cumin seeds, whole red chili and in the last Jambu.

• Wonderful smell of Jambu along with cumin and mustard seeds will come.

• Immediately pour the ghee with all ingredients on the dubke.

Dubke

• Garnish with Coriander leaves or just enjoy it without garnishing with hot rice, Palak ka kappa ( A kumauni preparation of spinach) and mango pickle

  http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html

Tips:

• Do not add too much water while grinding else paste will become thin and you will not be able to make pakodas.

• While cooking the paste for dubke if in the starting small lumps are formed do not worry but press them to the wall of wok with the spoon and dissolve in the water present in the wok.

• Jambu is an herb grown in higher altitude of Kumaon hill and Nepal. It is daily used for seasoning dal, dubke and vegetables in Kumaon. Its flavor comes best when ghee is used. So do not replace ghee with oil if you can get Jambu.

• Do not worry if you do not have Jambu, you can yet make and enjoy this authentic Kumauni dish.

Suggested Variations:

• Tur dal can be replaced by green moong dal, yellow moong dal, Masoor dal.

• Tomato paste can be replaced by raw mango pieces or amchur powder, but do not add tamarind or tamarind paste the original color and taste of dubke will change.

Tangy Mango Pickle /आम का achar ( Maharashtrian style)

Pickle with chick peas

Pickle ready for bottling

From May end to June end all over India lady of the house gets busy making mango pickle for the entire year. Before the monsoon sets in it should be made bottled and kept in a dry place. I wonder what life would be without mango pickle! Be it the lunch box, picnic basket, or dining table pickle is an omnipresent side dish. In Maharashtra as well as southern part of India mango pickle is made with Mustard seeds and other spices unlike northern India where it is made with fennel seeds and other spices. The oil which is used again makes the taste different from Maharashtra to southern India. In Maharashtra normally ground nut oil is used whereas in southern part sesame oil is used. Whatever may be the ingredients mango pickle will remain mango pickle, which tickles the taste buds of old, young and kids alike.

Preparation Time: 30 min.( For preparing the spices and cutting Mangoes)

Making Time: 90 min. (Time to marinate the mango pieces not included)

Servings: 1.5 kg. Pickle will be made (approximately)

Ingredients Required for Making Mango Pickle:

• 1 kg. Raw Mangoes

Raw mangoes for pickle

• 100 gm. Mustard seeds

• 100 gm. Red chili powder

Red chili powder

• 50 gm. Red Kashmiri mirchi Powder

Kashmiri  Mirchi powder

• 100 gm. Salt (or to taste)

• 1Tea spoon Asafoetida

• 50 gm. Turmeric powder

• 50 gm. Ginger

• 10-15 Kadi Patta (curry leaves)

• 500 ml. Ground nut oil

Direction for making Mango Pickle:

• Wash and wipe the mangoes dry with a clean cloth.

• Cut the top end where the stalk is connected to the mango.

• Keep the mangoes under the sun on a clean cloth /plastic/plate for 30min. to make sure they are dry from outside.

• Cut the mangoes to the required size.

Mango pieces

• Take the mango pieces in a steel/glass bowl and add 50 gm. salt turmeric powder and mix thoroughly.

Salt and Turmeric added to the mango pieces for marination

• Cover with a plate or cloth and keep under the sun for 5-6 hr.

• Liquid from mango mixture will separate out.

Liquid from marination of mango pieces

• Remove the mango pieces and keep in a dry plate.

Marinated mango pieces

• While the mango pieces are marinating make coarse powder of mustard seeds.

• Clean, dry, peel and make paste of ginger.

Ginger paste

• To the liquid add mustard powder, salt, 10 gm. chili powder, 10 gm. Kashmiri mirchi powder and mix.

Salt, Red chili powder, Mustard seed powder

Spices in liquid from marination

• Add 100 ml. oil and mix to make a fine paste.

Oil added to the spices and liquid from marination

Spices paste ready to be added to the marinated mango pieces

• Mix the paste of spices to the marinated mango pieces.

Spices paste mixed with mango pieces

• Keep under the sun covered with cloth /plate for 4-5 hr.

• Take 400ml. oil in a wok and heat it on high flame till it is smoking hot.

• When smoking hot switch off the gas and let it cool for 10 min.

Oil heated to smoking hot and being cooled before Kadi patta is added

• Keep the wok with oil on low flame if the oil becomes cold.

• Add Kadi patta, asafoetida, and cook for 1 min. 

kadi Patta added to hot oil

• Add ginger paste and cook till all moisture evaporates.

Ginger paste added to kadi patta

Ginger paste cooked and ready for chili powder to be added

• Add red chili powder and Kashmiri mirchi powder and cook 30sec.

• Pour the hot oil spices mixture to the mango pieces with spices paste and mix thoroughly.

Chili powder and Kashmiri mirchi powder added and ready to be added to the mango pieces

• Cool it to room temperature before bottling.

Pickle ready for bottling

Pickle with chick peas

• Pickle takes 30 days for maturing.

Serve the pickle with Pulav, Parathas, Dosa, Uttapa it enhances the taste of every meal. That is why it is 

said : Sabka Yar Achar

Tips:

• Mango for pickle should have hard kernel else pickle will not last long.

Mango with hard Kernel for Pickle

• Mustard seed powder or mustard seeds cleaned and halved (Dali of Rai as it is called in Maharashtra) is available in the market. It can be used for making pickle.

• While adding chili powder to hot oil, make sure the oil is not smoking hot else the chili powder will become black leaving unpleasant color and taste to the pickle.

• All utensils used should be dry.

• Spices should be sun dried.

• If you get the mangoes cut from market wash them with water and vinegar mixture (1:10 ratio of vinegar and water) and then dry under the sun.

• Do not bottle the pickle in a plastic container. Plastic contains harmful chemicals which dissolve in pickle.

Suggested Variations:

• Jaggery can be added to the pickle just before it is being bottled. For one Kg. mango 200-250gm. jaggery can be added. Addition of jaggery gives the pickle sweetish sour taste.

• Garlic paste can be added along with ginger paste.

• Ginger and garlic amount can be increased to the taste. More the ginger and garlic amount better it is for the health also.

• Garlic cloves can be added to the pickle before bottling.

• Chick peas can be added to the pickle after cleaning them with clean cloth, just before bottling.

• Garlic and chick absorb the juices of pickle and swell up in a month time and taste very nice.

• White vinegar can be added to the pickle before bottling to increase the shelf life of the pickle. For one Kg. of mango 50 ml. of vinegar is enough.

Mango Pickle ( North Indian style )

Mango Pickle

Mango pickle with chick peas

For all the different stages mango can be used for different purposes it is correctly called The King Of Fruits.

 It can be used in raw as well as ripe form to make many things like jam, cooling drink, pickles etc. Pickles are enjoyed with every meal all over India. In Southern part of Indie Pickle and rice along with Curd is and in Northern part of India apart from Dal Chawal pickles are taken with all sort of Parathas. The method of making mango pickle and its taste varies from one part of India to other part. The recipe of mango pickle I am writing today is at the request of my very good friend Janaki. She belongs to Andhra and loves North Indian pickle, like I love her typical Andhra pickle!

Preparation Time: 60min (for preparing spices mixture and cutting mango)

Servings: Makes 1.5Kg.  g. Pickle approximately

Ingredients Required for Making Mango Pickle:

• 1kg. Raw Mango

Raw Mangoes

• 100 g, Saunf (Fennel seeds)

Saunf (Fennel seeds)

• 50 gm. Methi (Fenugreek seeds)

Methi

• 25 gm. Kalonji (Nigella seed, they are Onion seeds)

Kalonji (Nigella seeds)

• 100gm Red chili Powder

Red chili powder

• 50gm. Red Kashmiri mirchi powder

Kashmiri mirchi powder

• 50gm. Turmeric Powder

• 1Tea spoon Asafoetida

• 150gm. Salt (or to taste)

• 500 ml. Mustard seed oil

Directions for Making the Pickle:

• Cut the part of mango where the stalk connects to the fruit.

• Wash the mangoes nicely and dry them by wiping with clean cloth.

• Keep the mangoes for 30 min. under the sun on a cloth piece / tray/plastic to make sure that all outside moisture is removed.

• Cut the mangoes to the required size.

Mango pieces

• Remove the seeds.

• Take the mango pieces, 50gm. salt and turmeric powder in a steel or glass bowl and mix them thoroughly.

Mango pieces being marinated with salt and turmeric powder

• Cover with a plate and keep under sun for 5-6 hr. for marination.

• Some liquid will separate out during marination of mango pieces.

• Remove the mango pieces from the liquid and keep in a dry bowl / plate.

Marinated mango pieces

• While the mango pieces are getting marinated in salt and turmeric under the sun take 50gm. of Saunf and roast them to pinkish brown color.

Roasted Saunf (Fennel seeds

• Take 25gm. Methi seeds and roast them to pinkish color.

Roasted Methi (Fenugreek) seeds

• Roast whole of Kalonji on low flame.

• Mix the roasted and remaining (50gm. saunf and 25 gm. methi seeds) unroasted seeds and grind them to coarse powder.

Coarsely ground mixture of Fennel  (saunf)seeds and fenugreek  (methi)seeds

• Add kalonji to this powder of roasted seeds.

Kalonji added to the coarsely ground mixture of Methi and saunf seeds

• To the liquid separated from marinated mango pieces add all the powder of spices.

• Add salt, 10 gm red chili powder to the mixture and approximately 100 ml. oil and mix nicely to make homogenous paste.

Red chili powder, salt and oil added to the spices in liquid from marination of  mango pieces

Spices mixed in the liquid from marination of mango pieces

• Mix the paste of spices and marinated mango pieces nicely so as to coat all mango pieces with the spices paste.

Spices mixed with marinated mango pieces

• Cover the container in which the mango and spices mixture is, with a neat cloth piece and keep under sun for 2-3 days.

• In a wok take remaining 400ml. Mustard seed oil and heat it on high flame till it is smoking hot.

Oil in wok being heated for pickle

• Remove the wok from heat and allow it to cool for 5-10min.

• Add 1 tea spoon of saunf, red chili powder, Kashmiri mirchi powder and asafoetida and stir.

• The chili powder will get cooked in oil leaving color, taste and flavor to the oil.

Chili powder and hing cooking in oil

Oil and chili powder mixture ready to be added to the mango pieces

• Add this hot oil and chili powder mixture to the mango and spices mixture.

• Mix the contents thoroughly.

• Pickle is ready to be bottled.

Mango pickle ready for bottling

• Bottle the pickle in a glass bottle and cover it with a clean cloth piece.

• Tie the cloth piece tightly and keep it under the sun for 10-15 days.

Mango Pickle

• Pickle takes30 days minimum to mature.

Tips:

• The mango for pickle should have hard kernel otherwise the pickle will not last long.

Mango with hard kernel which should be taken for pickling

• All utensils used should be dry.

• Red chili powder should not be added to smoking hot oil, otherwise if will get burnt leaving bad taste and black color to the pickle.

• Don't use plastic bottle for the pickle as it has certain chemicals which will go into the pickle and  are harmful. 
• Do not change mustard oil with any other oil because the real taste of this pickle comes when made in mustard oil. 
• If you are getting the mangoes cut from market then after they are cut wash them first with water white vinegar mixture ( 1:10 ratio of vinegar and water) and then dry under the sun.

Suggested Variations:

• Few cloves of garlic can be added it not only changes the flavor but also acts as preservative.

• Wipe the chick peas with a clean cloth and add it to the prepared pickle before bottling, 

Mango pickle with chick pea

•  After 20-30 days the chick peas will swell up and will have all flavor of spices and sourness of raw mango.

• For one Kilo of mango 50 ml. white vinegar can be added to the pickle before bottling to increase the life of pickle.

• Whole red chilies can be added to the hot oil before adding chili powder these.