Mango pickle/Manga Achar

I told already in a post that i like pickles a lot and can have it with idly, dosa too :) . No need of any special side dish with rice too if there is a slurp pickle. This manga achar is one of my favorite which my grandma and mom used to do. They used to prepare a lot and will store it in "bharani". When i came abroad they packed the same and i took it here o:). Somehow escaped from customs check :)). Within months we both finished it. From there i starts the preparation. Ahem!!!!Enough of my story eh??????

Ok,Here comes the recipe…It need 4 days of preparation and for your ease i will explain in that form.

Ingredients:

Mango	2(medium)
Salt	to taste
Sesame oil/Nallenna	2 tbl spoon
Mustard	1 tspoon
Red chilly powder	2 +2 tspoon
Asafoetida powder	1/2 tspoon
Fenugreek powder	1/4 tspoon
Water	2 cup
Red chilly powder	4 tspoon

Preparation:

(1) Day 1: Wash mangoes. Chop into cube shapes without peeling the skin. Allow the pieces to dry in direct sunlight for one day.

(2) Day 2: On next day take the pieces in an airtight bottle. Add salt, close the bottle with a lid and shake the bottle well, so that salt will mix with the pieces. Let it be there for one day.

(3) Day 3: Add 2 tspoon of red chilly powder to the container. Shake it well, so that it will mix with entire pieces. Again keep it for one day. Look at my "boost" bottle :) .

(4) Day 4: Heat oil in a pan. Add mustard. Once it splutters pour water into it. Let it boil. Switch off the flame. Add 2 tspoon of chilly powder to it and allow water to cool completely. To this add asafoetida and fenugreek powder. 

(6) Pour the cooled water to the bottle. Shake well, so that it will mix with the mango pieces. Water level should stand above the mango pieces. Your mango pickle is now ready. Serve it after two days….

Enjoy your spicy mango pickle with rice...

Tips:

• Keeping the mango pieces in sunlight will dehydrate it which helps mango pieces to retain its crispiness
• Add chilly powder according to the tanginess of the mango. If you feel to add more spiciness at the end add it after roasting and cooling the chilly powder. Similarly if you want to add more water, heat water in hot oil, cool and pour.
• Adding sesame oil prevent the formation of fungus. Also pickle can be used for long term. 
• Last but not least, store pickles in cleaned glass bottles or bharani.

Naranga Achar/Lemon Pickle

 I love the rice and pickle combination. This recipe is from my valyamma who is too smart in cooking. It remains fresh for more than 6 months.

Ingredients:

• Lemon-8(small)
• Sesame oil/Nalla enna-7 to 8 tspoon
• Chilly powder-4 to 5 tspoon
• Mustard-2 tspoon
• Asafoetida powder-1 tspoon
• Water-2 cups
• Salt to taste

Preparation:

(1) Wash lemon and take it in a vessel. Add water so that lemons should be completely immersed in water. Also add 1 tspoon of salt and allow water to boil. Switch off the flame after two minutes when water starts boiling.

(2) Immediately take out lemons from hot water and keep in a plate. Allow it to cool.

(3) Once it is cooled cut lemons each into 4 or 5 pieces vertically. Mind to cut the pieces in plate itself because it will oozes its juice.

(4) Store all pieces in a bottle or in an airtight container along with its oozed out juice. Also add salt. Shake the bottle or container using hands. Keep it for 3 days. Mind to shake the bottle once or twice for each day.

(5) On the third day take a bowl and add chilly powder with bottled lemon pieces. Mix well with a spoon.

(6) Heat oil in a pan. Add Mustard. Once it bursts pour water into it. When water starts boiling add asafoetida  powder. Now switch off the flame and allow water to cool.

(7) When water is completely cooled pour it into the lemon pieces. Mix well with a spoon.

(8) Now you can make a salt test here. Add additional chilly powder or salt if you want. Mix well with spoon. Your naranga achar/ lemon pickle is ready.

(9) Store in an air tight container or bottle. It last for more than 6 months.

Tips:

• Reduce the flame when you add water into hot oil else it will burst.
• Water level should stand above lemon pieces when you store in a bottle or container else the pieces above the water level will not last long. At this point don't pour water directly into the bottle. Follow the 6th step.

Easy Mango pickle/Manga Achar

This is an easy mango pickle recipe which is specially made during sadyas in my native place.

Ingredients:

• Mango-1
• Green chilly(chopped)-4
• Red chilly powder-3 tspoon
• Coriander powder-1 pinch
• Water-1/4 cup
• Salt to taste

For Seasoning:

• Oil-1 tspoon
• Dry red chilly-2
• Mustard-1 tspoon
• Curry leaves-1 pinch

Preparation:

(1) Wash and clean mango. Chop into small pieces. Don't peel its skin.

(2) Take a bottle and add chopped mango, green chilly,water and salt. Cover the bottle and keep it for one day. Have a look over my horlicks bottle on day 2 :) (This is "uppilitta manga"…You can try this too by adding more water without proceeding to next step)

(3) On next day take out the bottled contents in a vessel. Add chilly powder and coriander powder. Mix well ( you can make a salt test here).

(4) Drain water from mangoes and keep it aside.

(5) Heat oil in a pan. Add dry red chilly. Then add mustard. When it crackles add curry leaves.Now pour the water that you kept aside to this seasoned ingredients.

(7) Now pour it to the mango slices. Mix well.

Your mango pickle is ready....

Replace it to your bottle.....

Tip:

• Add small amount of water because water will oozes out from mango itself that u can notice on day 2. Add more water if you want more gravy.

Inji Curry/Ginger Curry

Inji curry is a part of Kerala sadhya which will be served next to pickles. Of course ginger has lots of health benefits too. So spare some time and try this recipe by your own. The recipe is from my mom :) .

Cooking Time: 30 minutes
Serves:1 medium size bottle

Ingredients:

Ginger	100 gm
Chilly Powder	1/4 tspn
Coriander Powder	2 tspoon
Asafoetida Powder	1/2 tspoon
Fenugreek Powder	1 pinch
Salt	to taste
Tamarind	1 gooseberry size
Oil	1 tbl spoon

For Seasoning:

Oil	1 tspoon
Dry red chilly	2
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of ginger and chop into thin round shape slices(Try to make uniform shapes. If u make it too thin you can easily saute it).

(2) Heat oil in a pan and add chopped ginger. Keep on stirring till it turns brownish. In between if you found the pieces dry add more oil( Take care not to burn the pieces). Allow it to cool.

(3) Mean while soak tamarind in water and extract the juice(Don't soak in too much of water. Tamarind juice should be thick). Keep it aside.

(4) Once the ginger pieces are cooled, grind it in a mixer and make a fine powder without adding water. Take it in a bowl.

(5) Add chilly powder and coriander powder to the ground powder. Mix well. Then add tamarind paste and salt. Make a taste test here(To make correct consistency water can be added. Don't make it too watery).

(6) Heat oil in a pan. Temper with the ingredients shown under "For seasoning" heading. Now pour the ginger curry to it and mix well. Once it starts boiling add asafoetida powder and fenugreek powder. Mix once and switch off the flame. Close the pan with a lid so that the flavor sets well.

(7)Your Inji Curry/Ginger curry is ready

Once it is cooled store it in an airtight container and enjoy with rice.

Tips:

• Stirring process will take some time. If u want to save time keep the chopped ginger pieces in direct sunlight for 2 to 3 hours before stirring.
• Try to cut the slices too thin. 
• Add chilly powder according to your taste because ginger itself is spicy.