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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Raw Tamarind Chutney, which can be stored for a very long time. This is prepared in Karnataka and Andhra Pradesh.
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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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Chutney prepared using Lemons. This can be stored for a longer period.
Ingredients:
10 Lemons
1tsp Hing / Asafoetida
10 – 15 Green Chilies
1tsp Roasted and Powdered Menthya / Methi / Fenugreek seeds
4tbsp Salt
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I had an school friend who was a Kerala Iyer and we used to have lunch together. Her lunch box always contained watery curd rice with one whole yellow Lemon pickle dunked into it. Yumm! Mouth watering….This is the recipe of whole lemon pickled, which goes very well with Curd Rice.
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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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Hasi in Kannada means raw and Bisi means hot/warm. This pickle is prepared using raw and roasted spices.
Time Required: 20 Minutes
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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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Tender whole mangoes are pickled and stored for a year. This type of pickling is common in regions of Mysore, Bangalore, South and North Canara and parts of Andhra and Tamil Nadu.
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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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