Tag Archives: pickle


I was literally drooling when my amma was telling me about this pickle she had eaten and I could not wait for the raw mango season to try it out at home. Today was the perfect day and it is one of the easiest and quick to prepare pickles. This pickle stays for a week to 10 days and has to be refrigerated.

This is what you’ll need

Raw mango: 2 cups (peeled and cut into thin half inch slices)

Green chillies: 18 to 20 (not very spicy variety)

Mustard seeds: 1 1/2tsp

Oil: 2tbsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Salt to taste

Let’s get cooking

1. In a wide pan heat the oil. Season with turmeric powder and hing. Turn off the gas and let it cool.

2. In the meantime make a smooth paste with the green chillies, mustard seeds and salt, adding a little boiled and cooled water.

3. Add this paste to the chopped raw mango and add to the cooled oil. Mix well.

4. Store refrigerated in an air tight container and use as soon as possible.

Approximate preparation time: 15 minutes



Another one of my amma’s recipes that she learnt when she was in college! I remember amma always telling me that the brinjal pickle she learnt to make in college was tasty. Somehow I never got around to making it.

Today was a quiet day, with not much of work to do around the house. Was going through the fridge and realised that there was some brinjal that needed to be used. Couldn’t think of a better dish to make than try out the pickle. Goes well as a bread filling too, apart from an accompaniment with rice and dal!

This is what you’ll need

Brinjal: 500gms

Red chillies: 60gms

Ginger: 60gms

Green chillies: 20

Coriander powder: 1tbsp

Garlic: 8 cloves

Sugar: 450gms

Vinegar: ¼ cup

Curry leaves: 10-12

Oil: ½ cup

Salt to taste

Let’s get cooking

1. Cut the brinjals into thin slices and keep in water. Slit the green chillies.

2. Grind half the garlic, red chillies and ginger to a fine paste using little vinegar.

3. Heat the oil in a pan. Add the curry leaves and coriander powder.

4. Add the ground paste, slit green chillies and the rest of the garlic.

5. When soft, drain the brinjal and add to this. Fry until soft.

6. Add the sugar, vinegar and salt. When it boils remove from flame.

7. Cool and serve.



When I was both tempted and impatient to eat the typical konkani style mixed vegetable pickle, my mom came up with the instant recipe. The last time I ate it she had made it for me. This time however, while speaking to a friend about pickles, I suddenly realised that it had been a long time since I made this one.

My friend said that  she would love to try some too, which is what got me to make this pickle once more. Very simple and quite delicious I must say!

This is what you’ll need

Carrot: 1 vati (peeled and chopped)

Lemon: 1 vati (chopped)

Cauliflower: 1 vati (small florets)

Chilli powder: 3tsp

Mustard powder: 1 1/2tsp

Hing (asafoetida): 3/4tsp

Salt to taste

Let’s get cooking

1. Cook the chopped lemon pieces with salt until it releases water. After that add around 1 glass of water and let it boil. Keep aside to cool.

2. Mix the rest of the ingredients in a bowl.

3. Once thoroughly cooled, add the lemon mixture to the vegetables. Check salt.

4. Store in a glass bottle in the refrigerator. Remains for up to 2 weeks.

Approximate preparation and cooking time: 20 minutes.


This is what you’ll need

Lemons: 4 (thick skinned)

Chilli powder: 2tsp

Hing: 1tsp

Mustard powder: 2tsp

Mustard seeds: 1 tsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Cut the lemon into one inch pieces and pressure cook with quarter glass of water and salt. Only one whistle.

2. Heat the oil in a pan and season with the mustard seeds and hing.

3. Remove from flame and add the chilli powder.

4. Add the mustard powder to the cooked lemons and add all this, along with the water to the pan.

5. When cool, bottle the pickle. Leave outside for 2 days and can refrigerate for upto a month.

Approximate preparation and cooking time: 15 minutes



This is what you’ll need

Onions: 500gms

Kairi (raw mango): 500gms

Green chillies: 5

Garlic cloves: 10

Mustard seeds: 200gms

Turmeric powder: 1 heaped tsp

Salt to taste


Let’s get cooking

1. Slice the onions finely. Finely chop the green chillies.

2. Peel and grate the kairi.

3. Dry grind the mustard seeds to a powder.

4. In a big mixing bowl, add the onions, garlic cloves, grated kairi, mustard powder and salt.

5. Heat the oil and add the green chillies and the turmeric powder. Fry for 3-4 minutes.

6. When the oil cools, add it to the onion mixture. Mix well and refrigerate. ( Remains for 6 months in the refrigerator)

Approximate preparation and cooking time: 20 minutes.

This pickle makes a good sandwich filling too.

Dietician’s Note

Onions have umpteen benefits. They are low in calories, rich in vitamins A, B and C.  It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fibre.

Onions also contain sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Whether eaten raw or cooked, onions help to lower blood pressure naturally.  It also thins the blood, dissolves blood clots and clears the blood of unhealthy fats.

Onion has also shown to lower the risk of several cancers, even when we consume it in only moderate amounts. “Moderate” generally means 1-2 times per week. Also a good source of iron.

Onion has also been found to have chromium that helps diabetics, by helping to bring down insulin levels and improve glucose tolerance.


This is what you’ll need

Tomatoes: 1½kg

Vinegar: 2 vatis

Garlic: 1vati

Methi seeds: 1tsp

Turmeric powder: 1tsp

Ginger: ½ vati

Green chillies: ½ vati

Curry leaves: 10-15

Chilli powder: ½tsp

Salt and sugar to taste

Oil: 5tbsp

Let’s get cooking

1. Wash and chop the tomatoes into medium sized pieces.

2. Roast the methi seeds and powder.

3. Finely chop the green chillies, ginger and garlic

4. Grind ½ a vati of garlic along with ½ a vati of vinegar and 1tsp of turmeric powder to a paste.

5. Heat the oil in a pan. Add the curry leaves along with the garlic vinegar paste. Cook on a high flame until the colour changes.

6. Add the tomatoes and mix.

7. Add the ginger, rest of the garlic, green chillies. Let it cook.

8. When the water starts separating, add the salt and the rest of the vinegar.

9. Add the sugar and chilli powder and methi powder. Cook well, until oil separates.

10. Once cool, store in the fridge. Use as an accompaniment or even as a sandwich filling.

Approximate preparation and cooking time: 40 minutes

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