Amatekayi Uppinakayi

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!

Time Required: 30 Minutes + Maturing time

Amatekayi Uppinakayi

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Originally posted 2011-05-15 16:07:31. Republished by Blog Post Promoter

Andhra Gongura Thokku

A spicy chutney prepared using either red or green Sorrel leaves.  This is very popular in Andhra Pradesh.

Time Required: 25 Minutes

Gongura Thokku

Ingredients:
2 Bunches Gongura
1tbsp Bengal Gram
1tsp Methi/Fenugreek seeds
6 – 7 Red Chilies
1tsp Jeera/Cumin seeds
5 Garlic pods, Crushed (Optional)
4tbsp Oil
Salt to taste

Method:
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.

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Originally posted 2008-12-29 13:54:00. Republished by Blog Post Promoter

Bettada Nellikayi Rasa

Whole Indian Gooseberries pickled in raw Tamarind extract.  This type of pickle is prepared in regions of Mysore and Bangalore.

Time Required: 1 Hour

Indian Gooseberry Pickle magaliberu
Picture – Gooseberries, Mavinakayi Shunthi, Raw Tamarind (left), Magaliberu (right)

Ingredients:
15 Indian Gooseberries
500 gms / 30 – 35 pieces Raw Tamarind
4 ten inches Magali beru/Decalepis hamiltonii/Swallow Root
6 – 7 5 inches Mavinakayi Shunthi/Mango flavored Ginger
½ Raw Green Pepper
1½ Cup Salt
20 – 25 Dry Red Chilies
1tbsp Mustard Seeds
1½ tbsp Methi/Fenugreek Seeds
1tsp Oil
1tsp Asafoetida
2 one inch size Turmeric Root

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Originally posted 2008-12-31 11:54:40. Republished by Blog Post Promoter

Hari Mirch Ka Khatta Meetha Achaar

Sweet and sour green chilies pickles.

Time Required: 20 Minutes

Stuffed Chili Pickle

Ingredients:
10 Green Chilies
6tbsp Mustard Oil
4tbsp Mustard Powder
4tbsp Garlic – Ginger paste
1tbsp Jaggery
1tbsp Vinegar
1tbsp Amchur/Dry Mango Powder
Salt to taste

Hari Mirch Ka Khatta Meetha Achaar

Method:
Slit the Green Chilies and keep aside. In a bowl, mix Mustard Powder, Salt, Jaggery, Vinegar, and Amchur Powder. Stuff this mixture into the Chilies.

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Hagalkayi Uppinakayi

Spicy, sour, and bitter pickle prepared using Bitter gourd and Green Chilies.

Time Required: 15 Minutes + Maturing time

Karela Ki Achaar

Ingredients:
1 Hagalkayi / Bitter Gourd
10 Green Chilies
1tsp Mustard Powder
2tbsp Salt
Juice of 4 Lemons
1tsp Turmeric Powder
4 tbsp Oil

Hagalkayi Uppinakayi

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Kavalikayi Uppinakayi

Kavalikayi is also known as Karonda, Natal Plum, or Carissa. The fruit is small and oval in shape with a sharp taste. Perfect for pickling!

Time Required: 20 Minutes + Maturing time

Kavalikayi / Karonda Uppinakayi Recipe

Ingredients:
1 Cup Kavalikayi
¼ Cup Red Chili Powder
¼ Cup Salt
1tsp Turmeric Powder
¼ tsp Hing / Asafoetida
1tbsp Mustard Powder
1tsp Fenugreek Powder

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Ker Sangri Pickle

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.

Time Required: 30 Minutes + Maturing time

Ker Sangri Pickle

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Cut Mango Pickle

This pickle recipe is shared by my Mami / Aunt, who is an expert in pickling.

Time Required: 2 hours + Maturing time

Mango Pickle

Ingredients:
5 Cups Raw Mango pieces
1 Cup Salt
1 ¼ Cup Red Chili Powder
1 Cup Oil
1 Cup Peeled Mustard Powder
4 tsp Roasted and ground Methi / Fenugreek powder
1 tsp Turmeric Powder
1 tsp Asafoetida

Cut Mango Pickle

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Stuffed Red Chili Pickle

This pickle from Uttar Pradesh looks hot but tastes cool.

Time Required: 30 Minutes + Maturing time

Stuffed Red Chili Pickle

Ingredients:
20 large Red Chilies
2 Cups Mustard Oil or Sunflower Oil
For the filling:
2 tbsp Mustard Seeds
3 tbsps Cumin Seeds
2 tbsps Aniseed/Fennel seeds
5 Dry Red Chilies
6 tbsps Mustard Powder
4 tbsp Raw Mango Powder
8 tbsp Salt
Juice of 5 limes
1 tsp Hing / Asafetida

Stuffed Red Chili Pickle

Method:
Wash and dry the chilies. Trim the stems and slit the chilies, ensuring that the stem stays intact.  Roast the Dry Red Chillies, Cumin Seeds, Mustard Seeds, and Aniseed/Fennel Seeds on low flame. Cool and grind coarsely.  Mix with Mustard Powder, Raw Mango Powder, and Salt. Add the Lime Juice to this mixture and mix well.

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Avakai

This pickle recipe is from the kitchens of Andhra.

Time Required: 40 Minutes + Maturing time

Avakai

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