Aam ka Chunda is a famous sweet and spicy Gujarati pickle/preserve/condiment made with green mangoes. It is quite popular across the North, and it is served as a side along with roti, paratha, and theplas. Today I am going to share the instant version or the stove top version of the popular aam ka chunda, and it is a zero oil recipe. :-)
After posting back to back Holi recipes both sweet and savory, I wanted to post something spicy. What’s better than pickle right? If you are a garlic lover, then this pickle is for you. :-) Today I am going to share a lip-smacking super spicy cashew garlic pickle, a famous recipe from the states of Andhra and Telangana. This pickle can be prepared within 30 minutes, and this is a perfect side for dal rice and yogurt rice. Like podi, this can be mixed with rice along with ghee or oil.
If instant mango pickle is for summer, then instant carrot pickle is for winter. Sometimes all you need is fresh seasonal veggie and readily available simple spices to create magic in your kitchen. Today I am going to share the super simple carrot pickle, a perfect rice accompaniment, be it for curd/yogurt rice or for dal and rice.
Narthangai or Citron or Bitter oranges are known for their health benefits and the dried citrons or narthangai are one of the most commonly used ingredient during postpartum. This pickle is prepared from the dried narthangai swirls or uppu narthangai as we say in Tamil.
Hot and Sweet and Sour Inji thokku or ginger pickle is a great rice and tiffin accompaniment prepared with loads of ginger and jaggery and tamarind and red chili powder. It goes well with idly, dosa, upma, and curd rice and of course it can be mixed with rice also. It’s a spicy chutney with longer shelf life.
In our household, meal never ends with curd/yogurt/buttermilk rice. If I prepare sambhar or Kuzhambu, we use that as the side for yogurt rice if not we go for pickles. I love pickles not only with yogurt rice but I can have it with any variety rice and also with sambhar and rasam rice. So at any time there will some pickle in my fridge. My recent food experiments are with fruits. I am trying to prepare savory items with fruits or substitute fruits instead of jaggery. This fall we bought loads and loads of apple. (Obviously seasonal fruits are the best and cheap). I love the crunchy and raw apples. I prepared smoothies and sauce with them. Then I thought why not try thokku with them and stock it up. This thokku goes well with idly and dosa too.
For the last day of this week’s recipe I am getting to back to roots again and its our own pickle – Lemon Pickle. I love pickles be it mango or mixed veggie or any thokkus. I can have them with sambhar rice, rasam rice and also with any variety rice. You can find my other pickles and thokkus under my pickle category. This april I got these fresh Meyer lemons from my colleague. Meyer lemons are a cross between lemons and mandarin oranges. These lemons are have the sweet and sour taste and when I got them I wasn’t sure what to do with them. We have had enough lemonades and lemon rice. Then I remembered this pickle which Amma used to do every summer. I goes very well with yogurt rice and also with any gruel or kanchi. The highlight of this recipe is it doesn’t need any oil and also red chilly. Instead we use green chillies. I did make them in April and it takes a month for the lemon to soak well and the juice to ooze out well. Here is the simple recipe,
- Lemon – 10
- Green chillies – 12
- Finely Chopped Ginger – 1 tbsp
- Salt – 2 to 3 tsps
- Methi seeds – 2 tsp
- Mustard seeds – 2 tsp
- Hing – 1/2 tsp
- Chop the lemon into cubes and slit the green chillies into two.
- Dry roast the methi seeds and mustard seeds without adding any oil.
- Let it cool and grind them coarsely.
- Now mix the lemons, green chillies, grinded methi and mustard seed powder, salt, hing and ginger.
- Mix them well and keep them in a air tight container and keep them in the fridge.
- Mix them well for every two days. Slow water will ooze out and you can taste and adjust the salt accordingly.
Two to three weeks yummy pickle is ready. Worth the wait time. :-)
Its my appa’s favorite dish and this goes very well with yogurt/curd rice, idly and dosa too. This is an zero oil and zero water recipe so the shelf life is longer. Its one of the best dish to pack for hostel too. I have taken it many times. This is very very simple dish too. Here is the recipe,
- Cilantro – 1 bunch
- Channa dhal / Kadalai paruppu – 1/4 cup
- Urad dhal / Ulutham paruppu – 1/4 cup
- Heeng – 1 tsp
- Salt – 1.5 tsp (as required)
- Red chillies – 4-5 (adjust according to your taste)
- Tamarind – 1/2 inch piece
- Wash cilantro and pat it dry. Make sure there is no water, if required sun dry it for an hour or so. (Dried cilantro ensure more shelf life)
- And chop them roughly.
- Heat the kadai and once its hot add channa dhal, urad dhal, heeng, red chillies and dry roast them till it turns slight brown.
- Turn it off and then add the tamarind piece and let it cool down.
- Now dry grind the dhals first along with salt and then add the chopped cilantro and grind them all together and thats it, yummy cilantro thokku/chutney is ready.
When you have loads of tomatoes but got tired of preparing tomato rice and tomato chutney, here is an unique and interesting recipe for you – Tomato Thokku or Tomato Pickle. I already posted mango thokku. So now its time for tomato thokku. This goes well with chapati, Idly, dosa and I like to have it along with rice also. :-) The preparation method is pretty much similar to mango thokku.
Maavadu or Vadu Mangai or Baby/tender Mango pickle is one the authentic and traditional recipes of Tamil Nadu. Maavadu and Thayir Saadam or Curd Rice is very popular combo. You can get these baby mangoes early summer and during summer and there are zillion varieties of these baby mangoes. Its a super simple pickle. Clean the mangoes, add salt and red chilly powder and let it soak for few weeks. That’s it. Its as simple as that.