I discovered pickles during my undergrad years when a dollop of some spicy avakkai or a tart lime pickle were the only ways of perking up a bland, tasteless meal which was called “grub”. Till this day I like a little pickled something on my plate if I can have it. Usually it’s the standard mixed vegetable pickle available at most grocery stores, but off late I have been making some of my own pickles. The results have been quite satisfying and hence this post.
The Boy and I love garlic and this pickle is a particular favourite of ours. The recipe came from Sanjeev Kapoor's web site. In the past, whenever I made small batches of this pickle it got consumed really quick. Emboldened by its popularity, I made an extra large batch of it this year around Mother's Day. One batch was given out as a Mother's Day gift to a friend and we are still enjoying the remaining. The recipe calls for jaggery, but it can be substituted by brown sugar in a jiffy.
Garlic - 500 gms, roughly chopped into big chunks
Cumin Seeds - 1 tsp
Fenugreek (Methi) Seeds - 1 tsp
Mustard Seed - 1.5 tsps
Vegetable Oil - 1 cup
Salt - to taste
Tamarind Pulp - 1.5 cup
Jaggery - 1.5 cup
Red Chilli Powder - 1.5 tsps
Ginger Paste - 2 tbsps
Garlic Paste - 2 tbsps
1. Dry roast the mustard seeds (reserve 1/2 tsp for later), fenugreek seds and cumin seeds. Coarsely grind them in a coffee grinder.
2. Heat sufficent oil, add the remaining mustard seeds and the chopped garlic. Cook for sometime on low heat.
3. Add salt and mix. Add the roasted spices, tamarind pulp and cook on high heat for 5-6 minutes.
4. Add the red chilli powder, ginger and garlic paste and jaggery. Cook till the jaggery melts.
5. Add remaining oil and cook to thicken. Let pickle cool. Transfer to clean bottle and refrigerate.
This is a sweet relish made from shredded green mangoes. Go-ey with almost a jam like feel, mango chunda goes very well with stuffed paranthas. I looked up a few recipes on the Internet before starting out. Since its such a simple recipe a little improvisation might not hurt. If you still feel uncomfortable follow this recipe, as I followed this quite closely.
Raw Mango - 1 cup, grated
Salt - 1 tsp
Turmeric Powder - ¼ tsp
Sugar - 1.5 cups
Chilli Powder - 1tbsp
Roasted Cumin Powder - 1 tsp
1. Combine grated mango, salt and turmeric and leave for 15 minutes.
2. Add sugar and mango mixture to pot and cook on slow flame till sugar completely melts. By this time the mixture should start coming together and have a consistency of a chutney.
3. Add chilli powder and roasted cumin powder. Mix well and allow to cool before bottling. This pickle needs refrigeration.