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!
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Time Required: 10 Minutes Ingredients: 1 Heralehannu / Citron 2 – 3 tbsp Chili Powder 2tsp Mustard Powder ½ tsp Hing / Asafoetida ½ tsp Turmeric Powder 2tbsp Salt
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Pickle prepared using Indian Gooseberry. 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
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Mavalli Tiffin Room (MTR) introduced a Mango pickle with Green Chilies in the summer of 2003 and discontinued the product after a few months. We had liked the taste of this unique combination and were disappointed at the withdrawal of this pickle. I recreated this pickle in my kitchen and to our delight it tasted [...]
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This is a traditional pickle endemic to Udupi region. The Mango is minced and pickled. “Kochchu” in Kannada means to mince. Time Required: 20 Minutes
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This Mango pickle is usually prepared by the cooks during functions like Weddings, Upanayana/Sacred thread ceremony, House Warming etc., It is very tasty and kids just love it with Curd rice.
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Whole Indian Gooseberries pickled in raw Tamarind extract. This type of pickle is prepared in regions of Mysore and Bangalore. Time Required: 1 Hour
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A sweet pickle prepared by Gujarathis using Raw Mangoes. The vessel containing the mixture is kept directly under the sunlight, which actually softens the Raw Mangoes and thickens the Sugar syrup.
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A spicy Lemon pickle. Tastes great with Curd Rice. Time Required: 30 Minutes
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A favorite among kids as there is no trace of Chilies. Time Required: 25 Minutes Ingredients: 500gms/17 Ounce Lemon 100gms/3.5 Ounce Salt 1½ tbsp Methi/Fenugreek Seeds, Fried and Powdered ½ tbsp Turmeric Powder ¼ tsp Asafoetida/Hing 1½ tbsp Ginger (Optional) 4 – 5 tbsp Sugar
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