This recipe is a pickle prepared using Hog Plums. My mother used to narrate a story regarding a household wherein there would be many jars with Mango / Mavinakayi, Gooseberry / Nellikayi, Amatekayi / Hog Plum, Nimbekayi / Lemon pickles stored on a loft in the kitchen…. and hearing this my mouth used to water!
Sieve the Mango Pulp. Pour the pulp into a thin layer on a steel plate with edges. Let it dry for half a day. Again pour the pulp over it and let it dry. Repeat it until the thickness is at least an inch.
A spicy chutney prepared using either red or green Sorrel leaves. This is very popular in Andhra Pradesh.
Time Required: 25 Minutes
2 Bunches Gongura
1tbsp Bengal Gram
1tsp Methi/Fenugreek seeds
6 – 7 Red Chilies
1tsp Jeera/Cumin seeds
5 Garlic pods, Crushed (Optional)
Salt to taste
Separate Gongura leaves from the stem, wash and chop finely. Heat 1tsp Oil and fry Bengal Gram, Methi, Red Chilies and Jeera. Grind to a powder. Heat the rest of the Oil, add Garlic, Gongura leaves and sauté for 2 minutes. Add the masala powder, Salt and fry until the moisture evaporates. Remove and store in dry airtight containers or let the mixture cool and grind to a paste and then store in dry airtight containers.
This pickle from Rajasthan is very different from any other pickle you would have tasted. This pickle is prepared using the local berry Ker and bean Sangri. I tasted the pickle in one of the restaurants during our trip to Rajasthan. I got the recipe from the Maharaj / cook and shopped for the ingredients in Jaipur and prepared this pickle. Here is the recipe for you all.