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!
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
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
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.
This pickle recipe is shared by my Mami / Aunt, who is an expert in pickling.
Time Required: 2 hours + Maturing time
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
Green Chili Pickle is served with Roti or Paratha in North India. I remember my friend in college who was from Agra used get to plain Paratha roasted in Oil, Sookha Aloo Sabzi and one single big Chili pickle for lunch. It used to be so delicious!
Ingredients:
2 Cups Nellikayi / Indian Gooseberry pieces
½ Cup Salt boiled in 1 Cup water
2tsp Mustard Powder
1tsp Menthya / Methi / Fenugreek Powder
4 – 5tbsp Chili Powder
½ tsp Hing / Asafoetida
½ tsp Turmeric Powder
Seasoning:
4tbsp Oil
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Method:
Mix Nellikayi with cooled Salt water. Add the other ingredients and mix well.
