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.

16 Tips To Make Your Kitchen Work Easy.

Despite of being a regular hand in the kitchen some times practical difficulties are faced. This blog has taken shape from the experience of my elders passed on to me when i was a new bee in the kitchen and saved me from many difficulties. I dedicate this blog to my granny, mother and all those ladies who taught me the finer points of kitchen.

• Make puree of tomatoes when less expensive and store in fridge as cubes. Handy and easy to use for one and all.

http://jyotsna-pant.blogspot.in/2013/11/onion-masala.html

•  While making the gravy for any vegetable, chicken, mutton, Rajama, Chana .

• Do not make paste of onion, garlic, ginger and then fry.

•   Instead, first cut the onions, garlic and ginger to pieces.

•  Shallow fry them using little oil in a nonstick thick bottom wok.

• Once the mix of onion, garlic, ginger is golden brown allow it to cool and then grind.

               You will save time, energy and of course the oil required will   also be reduced. Thus making the food less oily!!!

http://jyotsna-pant.blogspot.in/2013/11/onion-masala.html

• Instead of buying garlic, ginger pastes from market make it at home.

http://jyotsna-pant.blogspot.com/2012/11/home-made-ginger-garlic-paste.html

Home Made Ginger-Garlic Paste

•     For working ladies and mothers with very small children it is really helpful to store the cooked paste of onion, garlic and ginger in the fridge

          The cooked paste can be stored in deep freeze for a month without   

           getting  spoilt. Just take the required amount, thaw it and use.!!!!!!!!!:)

• If by mistake salt is added in excess then

• Take a medium size potato.

• Wash, peel and cut it to 4 big pieces,

• Add it to the vegetable along with little water and cook the vegetable gravy to required thickness.

• Remove the potato.

• Potato will absorb the salt and save you from trouble.

This can be done for vegetables with gravy, not to dry vegetables.

• If during cooking food gets stuck to the bottom of the container and starts getting burnt,

• Do not scrape it immediately.

• Remove it from gas.

• Remove the lid and allow it to cool so that the burnt smell escapes.

•  Once cooled remove the food layer by layer without disturbing the burnt part.

• Old bread from the fridge should not be discarded but can be cut to 2 cm. pieces and added to Poha.

• Old bread can be dried and powdered to use as crust for making cutlets/ fish fry.

• To maintain green color of spinach in Palak Paneer,

• Dunk the cleaned and washed spinach in salted boiling water and remove after 2-3 min.

• Grind it to thick and added the paste to the paneer masala and cook for just 2 min.

• Added 1 tea spoon of coriander leaves paste just before removing from gas

                  Vegetable will come out of beautiful green color.

• To increase the shelf life on Semolina (Suji), Ground nuts,and sesame seeds :, palak Paneer,

• Roast them before storing.

• While making vegetable of Okra (Bhindi),

• Do not add salt in the starting.

• Add all spices except salt, cover and cook on low flame.

• When all sliminess of bhindi disappears then add salt and mix gently and cook till done.

                   This way the okra vegetable will always come out nice and dry.

• As far as possible cook food in nonstick pans,

• This ensures less oil consumption.

• Least possibility if food sticking at the bottom.!

• For those who are weight conscious and so purchase toned milk,

• Instead get full cream milk.

• Heat it 10-12hrs. Before required time and keep in fridge.

• All cream (Malai) will get deposited at the top.

• Remove the cream and collect it in a bowl.

• After a week take it out and beat nicely using your fingers/fork/egg beater.

• Butter will separate.

• Remove the butter use it or heat it on low flame to convert it to Ghee.

• Add some curd to the left over milky liquid and keep it overnight, fat less butter milk is ready for consuming.

• Else heat the milky liquid, paneer will separate which can be used to make stuffed paratha/paneer bhujji.

Do not keep the cream in the fridge for more than 10 days else it will start getting rancid.

http://jyotsna-pant.blogspot.com/2012/10/making-ghee-clarified-butter-at-home.html

• Try to dry and store Methi, Palak, during season when it is less expensive.

• Just clean (do not wash) and shade dry.

•  It comes handy when vegetables are either very expensive or leafy vegetables are not available in market.

• Just take handful of dried vegetable soak in water for 10min., sieve wash with running water in a sieve.

•  Cook with potato pieces and make tasty  vegetable/add it to dough of whole wheat flour and make tasty puri, parathas.
• Kasoori Methi is nothing but dried methi leaves and is very expensive in market, so you will have home made Kasoori methi !!

• While cleaning chicken rub it with lemon it will not smell.

• While making chicken biryani do not discard the skin. Boil it with 2-3 cloves, 1cm. cinnamon stick, and pinch of nutmeg powder. Filter and use the stalk for cooking the rice instead of water, it will enhance the flavor of biryani.

• To the marinade of mutton add 2 tea spoons of raw papaya paste.

• Mutton with cook better and fast.

• Do not add papaya paste to chicken

Red Chilli Sauce

Please store me in a bottle says the red chilli sauce

Red chilli sauce

 Red chilli sauce is most like sauce in my family as it goes very well with noodles, pakoras and most of the salty snacks.When made at home one can always custom make it according to ones need. So I always make the sauces at home. Try this red chilli sauce and you will know the difference between home made and marketed sauce yourself.

 Preparation Time:20 min.(soaking time not included)

Cooking Time: 15min. (to boil potatoes)

Servings: Makes 200 - 300 ml. sauce.

Ingredients required

• 50gm Red chilies 
• 8-10 Red Kashmiri Chilies(for beautiful red color)
• 250 ml White Vinegar 
• 2 teaspoons Salt 
• 5-6 Garlic cloves peeled and cut 
• 2 inches piece Ginger, washed, dried, cleaned and cut
• 2 medium size or 3 small size Potatoes, boiled, peeled and cut

Directions to prepare Red Chilly Sauce

• Take all  ingredients except potatoes and soak them in 100 ml. vinegar for 2 days. 
• Chilies will become soft. Put them in a grinder mixer and grind to paste
• Add potatoes and grind again till all ingredients are one soft homogeneous paste. 

Paste of soaked red chillies and boiled potatoes in vinegar

• Take out the above mixture in a bowl and add vinegar till in turns into consistency of sauce.

Red chilli sauce ready to be bottled

• Store in a glass bottle, Plastic bottles should be avoided.

Red chilli sauce

 Tips:

• If you want the color to be more red and sauce to be less hot decrease the amount of red chillies and increase the amount of Kashmiri mirchi as per your taste. 

Suggest Variations:

• To change the flavor cloves/Cinnamon can also be added.