Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-9

Pickles and Chutneys With Gooseberries-II

This is the season for Gooseberries. These berries are rich in Vitamin C and is extensively used in Indian Natural Medicine System of Ayurveda. Just by eating a fruit daily will improve our eye sight, protect it, blackens hair and keeps our body, eye sight and hair healthy. They can be preserved in the form of pickles or jams or preserves and also eaten fresh in the form of chutney.

My previous recipe on Pickles is here:

http://spiceomylife.blogspot.com/2011/01/pickles-from-andhra-vii.html


1. Gooseberry Pickle (ఉసిరి  నిలువ  పచ్చడి ):

This is one of the most famous pickle of Andhra cuisine. It is good for health and hence eaten first with cooked/steamed rice.

Ingredients:
Gooseberries    1Kg
Turmeric      2-3 Tbsp
Salt  (Granulated sea salt)    75 to 100 gms

Method:

• Wash the berries in plenty of water. Wipe them well with a cloth and spread them on a cotton cloth. Leave them for 2-3 hours (no need to keep in sun) till they are completely free from moisture.
• Slice or chop (can be thick pieces) the berries with a knife and discard the seeds. We use the traditional stone grinder and wooden pestle instead of knife.
• Mix in the turmeric and put them in a ceramic or glass jar. Close the lid tightly and leave for 3 days. These pieces will soften.
• Don't use table or iodised salt. Dry natural granulated sea salt in the sun and powder it. If you can get the powder itself use it. 
• On 4th day remove the berry pieces from the jar, mix in salt and grind to a rough paste. Again store in a glass or ceramic jar. The lid should be fitted tightly and cover it with a piece of cloth to avoid atmospheric moisture.

When you want to use it follow the following procedure.

Ingredients:
Goose berry Paste 1 cup (around 100-150 gms)

Mustard seeds:  1/2 Tbsp

Black Lentils(split and husked) 1Tbsp

Red Chillies (dry)  5-6 (broken to pieces)
Asafoetida 1/4th tsp or 2-3 pinches

Oil             1 Tbsp
Salt to taste

The spice Box

Asfoetida
Method:

• Heat oil in a small pan to a smoking point.
• Lower the heat to the minimum
• Add Black lentils and mustard seeds after a minute add red chillies and asafoetida. When the mustard start spluttering remove and cool.
• Grind this to a paste
• Add the gooseberry paste and salt and grind a few seconds to mix it well.
• it is served with hot steamed rice, slit green chillies and onion slices.

Note: 

1. This keeps for a week or two. 
2. Usually both dried red chillies and green chillies  are used for spicy taste. Some fry the green chillies along with mustard seeds, red chillies etc before grinding. This is not only tasty but also reduces the spiciness of the chillies. Coriander greens are also added before grinding all the ingredients. But this pickle will keep only for 2-3 days because of the green chillies and coriander greens. I prefer this method and make it in small quantities at a time.
3. A little bit of jaggery can be added to blend all the tastes.
4. Grinding the ingredients in traditional stone mortar  and wooden pestle gives the pickle a taste which is different from that in the food processor. 

Watch out for more.......

Chutneys with Lentils-3

Please go through my previous posts on this topic if you are new to this cuisine.

Here are some more recipes for Chutneys With lentils...We have to use, de-husked (cleaned), split lentils for this and not the whole one. Split and de-husked Green Gram is known as Moong Daal in Hindi and Pesara Pappu in Telugu.

1. Green Gram Chutney-Roasted

Ingredients:

Lentil         150Gms

Ghee (clarified butter) or oil   1 Tbsp

Red Chillies(dried)        2-3

Cumin Seeds      1/2 Tbsp

Garlic Pods  2-3

Grated Jaggery -1tsp

Method:

• Heat ghee or oil in a pan and roast the lentil until it gives of a nice roasted smell. Cool it.
• Roast dried chillies just for a minute and keep aside.
• Peel and slightly roast the garlic.
• Take all the ingredients and grind to a paste by adding water little at a time. 
• Adjust the quantity of the Red Chillies as this will be very spicy for those who are not used to eating spicy food.
• The consistency of the chutney should be a very thick paste if used as an accompaniment to rice and thinner if used with Idly Upma or Dosa.
• Garlic is optional and sugar can be used in place of jaggery.

2. Green Gram Chutney-Soaked.

Ingredients:

Lentil         150Gms

Red Chillies(dried)        1

Grren chillies  1

Cumin Seeds      1/2 Tbsp

Garlic Pods  2-3

Grated Jaggery-1 tsp

Method:

• Wash and soak the lentil for 2-3 hours. Usually this lentil gets soaked easily. If not soak it till it is done. Remove the excess water.
• Roast dried chillies just for a minute and keep aside.
• Peel and slightly roast the garlic.
• Take all the ingredients and grind to a paste. Add a little water if required. 
• Adjust the quantity of the Red Chillies as this will be very spicy for those who are not used to eating spicy food.
• The consistency of the chutney should be a very thick paste if used as an accompaniment to rice and thinner if used with Idly Upma or Dosa.
• Garlic is optional and sugar can be used in place of jaggery.

Tempering or Seasoning:

For the above two recipes if tempering as follows is added it tastes good:

Ingredients:

Bengal gram split and de-husked  1 tsp

Black gram split and de-husked  1tsp

Fenugreek Seeds     1/2 tsp

Mustard seeds   1tsp

Cumin seeds   1tsp

Asafoetida   1/4 tsp

Curry leaves   2 sprigs

Coriander greens  finely chopped 2 tbsp

• Heat 1-2 tsp of ghee or oil to a smoking point and lower the heat.
• Add 1 tsp each of split and de-husked Bengal gram and black gram, fry for a minute
• Add 1/2 tsp of fenugreek seeds. Fry for two minutes
• Add 1 tsp of mustard seeds. Let them splutter.
• Now add 1 tsp of cumin, one red chilli broken into pieces(avoid this if you don't like spicy food).
• Add 1/4th tsp of Asafoetida, curry leaves (two sprigs).
• Mix it with the chutney and serve garnished with finely chopped coriander greens.

These chutneys will have to be consumed within a day. But it is easy to make.

Curd Chutneys-4

My previous posts in this section are here:

http://spiceomylife.blogspot.com/search/label/Curd%20Chutney

1. Tomato-Onion-Green Peas Curd Chutney


Chopped Tomato

Chopped Onions

Peas

For Tempering


Ingredients:
Curd 1 Cup (each cup is 250 ml)
Tomatoes (medium) 2
Onion (medium) 1
Green peas fresh or frozen: 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 2 tsps

For Tempering:
Oil- 2 tsps
Split chick pea 1tsp
Split Black gram 2 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Dried red Chillies 2 pieces
Asafoetida Powder 1/4 tsp
Turmeric a pinch
Curry Leaves few

Method:

• Clean the tomatoes and chop them finely. Similarly peel and chop the onion, green chillies (finely) separately and keep aside.
• Heat oil in a pan, fry onions till they turn pink, add tomatoes and green peas. Add salt and sugar, Fry for some time.
• Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix well and remove from fire.
• In a bowl take the curd, add the tomatoes mixture, tempering and mix well. Garnish with coriander and serve. 

Note: You can first follow Step 3 and to that add the onions and tomatoes and peas too, instead of frying separately.

2.Okra Curd Chutney

Sliced Okra
Ingredients:
Curd 1 Cup (a cup is 250 ml)
Okra (Ladies Fingers) 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 1 Tbsp

For Tempering:
Oil- 2 tsps
Split chick pea 1tsp
Split Black gram 2 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Dried red Chillies 2 pieces
Asafoetida Powder 1/4 tsp
Turmeric a pinch
Curry Leaves few

Method:

• Cut the Okra into thick slices.
• Heat oil in a pan, fry these till they are crispy
• Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida and curry leaves. Mix well.
• In a bowl take the curd, add the Okra, tempering, salt, sugar and mix well. Garnish with coriander and serve.

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-4

MANGO PICKLES -3

This is the fourth in the series on Andhra Pickles. The previous posts are here:http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-ii.html

http://spiceomylife.blogspot.com/2010/06/pickles-from-andhra-iii.html

Before giving some recipes, some of my friends asked me for the measures of ingredients for making small quantities of pickle. So for simple Aavkaya (sl 1) it is as follows:

Raw Mangoes: 12 (medium sized) or 6 very big ones

Red Chilli powder: 500Gms

Mustard Powder: 500Gms

Salt: 500Gms

Fenugreek seeds(optional): 50 gms

Garlic (optional): 100gms

Turmeric powder: 1-2 Tbsps or a fistful

Oil: 750 gms to 1 Kg

NOTE: For Sl 3 and 4 take 500gms of Green gram(lentil) and sesame for Green gram aavakaya and Sesame aavakaya respectively.

6. Garlic Aavakaya (लहसुन वाला आम का आचार/వెలుల్లి ఆవకాయ)

Peeled and sliced Garlic

• The ingredients are same as in sl 1 or as above for lesser quantities except for garlic. The procedure is same as that in sl 1 too.
• Apart from that take either 250 gms if the quantities are as in sl1 or 50-100 gms if it is as above- of Garlic. Actually it is according to your taste. Some like only a very light trace. If that is so reduce the quantity of garlic. 
• Peel the pods. You can add it as it is or slice it before adding. This can be added to the spice mixture the first day pickle is being made or on the final day (after 3-4 days) when adjustment of spices is made and the remaining oil is added before storing. It takes a while for the taste of garlic to blend in with the spices say a week or so.

TIP: 

1. For easy peeling of garlic, separate the pods and place them in a polythene bag and keep in the refrigerator for a day or two. 
2. OR place the pods in the sun for few hours. 
3. OR heat a flat pan keep on very low fire, add the pods and and roast them for a few minutes, constantly stirring them with a spoon. Take them off the pan, cool and then peel.

7. Dried Mango Pickle (सुखा आम का आचार- ఎండు ఆవకాయ)

Ingredients:
Raw Mangoes: 10 (medium sized) or 5 big
Red Chilli powder: 500Gms
Mustard Powder: 500Gms
Salt: 500Gms
Fenugreek seeds: 50 gms
Turmeric powder: 1-2 Tbsps or a fistful
Garlic (optional): 100gms
Oil: 1 Kg

Method:

• Clean the mangoes and cut them with the hard shell as described in my earlier post (II) 
• Mix in salt and turmeric well and then roll in the mango pieces coating them well with the mixture. Store them in a jar after securing the lid properly. Leave for 3 days. 
• On the fourth day separate the juice from the pieces by placing them in a sieve or a fine muslin cloth. Squeeze the pieces for removing the juice in them. 
• Collect all the juice in a glass or ceramic bowl and place it in the sun for few hours or a day. Place the jar also in the sun. 
• After cooling the jar as well as the juice, pour the juice into the jar and store aside. 
• The pieces should be dried in the sun for 3-4 days until well dried. 
• On the 5th day, roast and powder fenugreek seeds. 
• Mix together red chilli powder, mustard powder and fenugreek powder. Add garlic pods as it is or sliced and mix well. 
• Take the stored juice in a wide bowl, mix in the spice mixture by adding little by little. Add the oil and mix well. 
• Put all the mango pieces and mix well. 
• Put the pickle in the jar, cover properly and store. Can be used after 3-4 days.

  
  

8. Stuffed Mango Pickle( भरवाँ आचार గుత్తి ఆవకాయ)

• The ingredients are same as for simple avakaya (sl 1). 
• The process is slightly different. 
• Take very small mangoes. So either increase the number of mangoes or decrease the quantity of spices proportionately. 
• Clean the mangoes and wipe them well. 
• Place a cut in the form of + on each mango and slit in through the stone length wise. The base should be intact and the four pieces should not get separated. Remove the seed inside but the hard shell should not be removed. 
• Mix in all the spice powders well. Add little oil-enough(say one fourth) to wet the mixture and mix well. Keep the remaining oil aside. 
• Stuff in each of the mango with the spice mixture. 
• Place a layer of spice mixture in the jar first. Now place all the mangoes carefully. Spread the remaining spice mixture on the top of these. 
• Pour in all the oil over it. Cover properly and store. Can be used after a week or ten days. The pieces can be separated just before serving or serve the mangoes as a whole. 
  
  

9. Red Chilli Aavakaya ( लाल मिर्ची वाला आचार కారం ఆవకాయ)

Ingredients:
Raw Mangoes: 10 (medium sized) or 5 big
Red Chilli powder: 500Gms
Salt: 500Gms
Fenugreek seeds: 50 gms
Turmeric powder: 1-2 Tbsps or a fistful
Garlic (optional): 100gms
Oil: 750 Gms


Method: 

• Clean the mangoes and cut them with the hard shell as described in my earlier post (II) 
• Mix thoroughly, salt, chilli powder, turmeric and fenugreek seeds. Add on fourth of oil and mix well. 
• Coat the pieces with the mixture by rolling them in it. Place them in a jar and keep aside for 3-4 days. 
• Put it in a bowl and sun them for a day in the hot sun. 
• After cooling it thoroughly in the evening, mix in the remaining oil, put it back in the jar, cover and store. 

More to come...so keep a watch on my blog.....Leave your comments and suggestions if any please...

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-3

MANGO PICKLES -2


This is the third in the series on Andhra Pickles. The previous posts are here:

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-ii.html

4. Sesame Aavakaya ( तिल वाला आम का आचार - నువ్వు ఆవకాయ )

Sesame is also known as Gingely, is known as Til (तिल) in Hindi and Nuvvulu (నువ్వులు) in Telugu. The main ingredient here is sesame seeds.The colour of the seeds varies from creamy white to dark black. The whiter varieties are preferred for consumption.

The raw sesame seeds whose husk is not removed is a dusky white to light brown in colour and a bit bitter to taste. This is the whole seed known as Mudi Nuvvulu (ముడి నువ్వులు/నువ్వులు) in Telugu. This is a bit bitter to taste. Then there is the one where the husk is removed and seeds are polished/processed. This is more tastier and almost cream white in colour. This is known as Nuvvu Pappu (నువ్వు పప్పు). This is used for the pickle.

This is how they look. From light cream or dirty white to slightly brownish. Once the husk is removed and polished they look much cleaner and whitish.

Clean the Sesame seeds, roast till a nice roasted smell is given out. For roasting (toasting) heat a thick bottomed pan or kadhai and roast the seeds on low fire. Once roasted they will start popping all over. So be careful and immediately switch off the fire. Cool and powder it.

• All the ingredients are same as in sl 1, except that substitute 1Kg Mustard powder with 1Kg sesame seeds powder. 
• I don't add Fenugreek seeds or garlic. 
• A little quantity Mustard powder say one cup or up to 250 gms or so may be added. But this is not a must. The taste lies in the powdered sesame seeds.
• The rest of the process is same as in sl 1.
  

5. Jaggery  Aavakaya  (गुड वाला आम का आचार/- బెల్లపు ఆవకాయ )

Jaggery is known as Gud (गुड) in Hindi and bellam (బెల్లము) in Telugu. This is a product of sugar cane and very sweet when compared to sugar but much healthier and so widely used in Indian cuisine.

• Ingredients are same as for simple Avakaya pickle I explained in Sl 1 of my previous post.
• Some avoid Fenu greek seeds. But I have observed that some like to add it -either as it is or roasted and powdered.
• Some add garlic also. Around 100 to 250 gms of garlic can be added after peeling the pods and sliced if necessary.

Method I:

• The procedure of Mango Pickle as explained in simple Avakaya- sl 1 (of the previous post)is the same.
• In addition, 1kg to 1 and 1/2Kg Jaggery is made into a syrup. If needed add very little water. Cool it completely and add it to the pickle. This can be done on the third or fourth day, when the pickle is checked for its taste and finally mixed after adding oil. It takes a week or so for the tastes to blend in well. So leave it till then and use.

Method II:

• The ingredients are the same as above.
• The mango pieces (as in Sl 1) should first be mixed with salt (half of the quantity) and turmeric powder. Put them in a ceramic or a glass container. Cover and leave for 3 to 4 days, till the entire mixture is wet and juicy.
• On 3 or 4th day, squeeze out the juice from the pieces and place the juice (just for a day or few hours, keep aside, properly covered and store it away from moisture till required) and the pieces (till well dried) in the hot Sun. The pieces will take a day or two to dry.
• Mix chilli powder, mustard powder, remaining salt, (garlic and fenugreek seeds or powder if being added) thoroughly. Add the remaining oil kept aside (see sl 1) little by little and mix well. Now add the juice kept aside and mix well.
• Make a syrup of jaggery by heating it on very low heat. Add a little water if needed. Cool it well. Add this to the above mixture little by little and mixing well.
• Now add thedried mango pieces and mix thoroughly so that they are coated well.
• Put back the pickle in the ceramic or glass jars. Close the lid tighlty and leave for a week before using.

Method III:

• Process every thing as in Sl1 and leave the pickle for three to four days.
• On the fourth day, take the pickle in a wide plate or vessel and mix well. Check for the taste and add the required spices and the remaining oil kept aside. Mix thoroughly. 
• Grate the Jaggery add to the pickle and mix well. Leave it overnight. 
• Place the pickle in the hot Sun for three to four days, until the jaggery melts into thick syrup and all the tastes blend well. Mix it now and then when placed in the Sun each day. 
• Store in proper container and lid closed tightly. 

Method IV:

• Ingredients are same as above.
• Use small (smallest available) sized mangoes for this, as mangoes have to be used as a whole. 
• Either use the same quantity of spices and increase the quantity of mangoes (as we are using smaller size) or decrease the quantity of spices. 
• Grate Jaggery. Mix in all spices along with jaggery and a little of the oil (enough to wet the mixture). 
• Keep aside the remaining oil. 
• Place a cut in the form of + on each mango and slit in through the stone length wise. The base should be intact and the pieces should not get separated. Remove the seed inside but the hard shell should not be removed. 
• Loosely stuff in each of the mango with the spice mixture. 
• Pour some oil in a Jar and place some of the mangoes one by one into it and sprinkle a little of the left over spice mixture overthem. Again place few more mangoes and sprinkle a layer of spice mixture. Continue this till all the mangoes are placed and the spice mixture is exhausted. 
• Pour some oil on the top, close the lid tightly and leave for three days. 
• On fourth day remove the mangoes carefully and dry in the sun 4-5 days. Similarly mix the spice mixture in the jar, which by now will also have the juice from the mangoes and keep in the sun for few hours and store aside till the mangoes dry . 
• After the mangoes have dried, on the 6th day carefully roll them in the spice mixture stored earlier so that they are all well coated. Replace them in the jar along with the spice mixture. 
• Heat the remaining oil to a smoking point and cool thoroughly before pouring over the pickle in the jar. Cover properly before storing. The pickle will be ready to use within a week. While using the pickle one can separate the pieces or serve the mango as a whole.

Method V-Dried Avakaya (తీపి ఎండు ఆవకాయ):

• In this method follow the steps given in Method III above.  The amount of oil can be reduced to half-three fourths. (I need to verify this though. I am not so sure.)
• However(in the sixth step), the pickle should be placed in a big plate and allowed to dry completely. It will take a few days for this even if the sun is very hot. Once dry, the spice mixture should be powdery and not slushy like in the usual pickles.
• This can be stored as usual and used. In rainy season however, this pickle may become a little slushy because of the moisture content in the atmosphere.
• I remember that as children we used to eat pieces of this pickle like a candy instead of a pickle.

I am giving the ingredients for making smaller quantities of Pickle:

Raw Mangoes: 10 (medium sized) or 5 big
Red Chilli powder: 500Gms
Mustard Powder: 500Gms
Salt: 500Gms
Jaggery: 500 Gms
Fenugreek seeds(optional): 50 gms
Garlic (optional): 100gms
Oil: 750 gms to 1 Kg


Please let me know if you have any comments and suggestions. Since these are traditional methods and now a days many people are not aware of this, I would be grateful to you, if any one who has knowledge of these methods can add to my content or correct it or improve it so that we all can keep the tradition going. I have taken utmost care in recording the original methods of pickling and have posted them here, but still if there are any omissions or misses and errors so, please feel free to let me know.


I am going to post many more recipes on Mango Pickles and Chutneys...Keep an eye on my blog......

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-2

MANGO PICKLES -1


I am giving the traditional recipes of the Mango pickle from various regions of Andhra Pradesh. Please read Part I of this post here: 

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

Now for the recipes....Here we go.... 

Preparing the Mango before pickling...

1. Choose dark green firm mangoes and very sour to taste. 
2. If they have long stalks, cut them and place them upside down on a plate or a vessel so that the sap completely runs down and dries off. This sap produces itchy sensation and irritation when comes in contact with our skin. 
3. Then wash them thoroughly, wipe it clean with out any trace of moisture and leave them for an hour or two till they are dry. 
4. Or just wipe them well with a damp cloth and then with a dry cloth. But ensure that there is no moisture on them. 
5. Mangoes have a very hard "stone" inside. This stone consists of a hard shell on the out side and the seed inside known as Jeedi(జీడి) in Telugu. 
6. The mangoes have to be cut through the stone inside into eight to ten pieces depending on the size of the piece you want. The pieces should not be too big or too small. 
7. A special type of cutter is used for this. Without this cutter it is difficult to cut the mangoes especially when you have to pickle a large number. Usually in India where we buy the mangoes in the market, people with these cutters cut the mangoes for some money. 
8. Each piece should have the hard covering of the stone. Without this, the pickle cannot be preserved for long. Remove the seed and a thin film like skin sticking on the inside of the shell. 
9. Pick and keep aside all those pieces which do not have the shell attached to them. They can be used for making chutneys (will give the recipes separately). However these cannot be preserved for more than a week or so. 
10. Keep all other ingredients ready so that the pickle can be made on the same day the mangoes are brought home. If not made immediately, they become soft. 

This is the special cutter used for cutting mangoes. The knife is joined at one end and very heavy and sharp. 

This is before cleaning the pieces and removing the seeds.

This is how the seed and the thin layer inside the shell are removed before pickling.

This is after cleaning the pieces. I could not clean the fruit before cutting. Any way it was better this way.

These are the ones without the shell, so separated for making chutney. They cannot be pickled.

1. Aavakaya ( आम का आचार- ఆవకాయ) 

The first one is the simple Aavakaya. Aava means mustard, kaya means fruit -raw one- here mango. So the main ingredient here is the Mustard powder.

This is the mustard Powder(पीसा हुवा राई - ఆవ పొడి)

Ingredients: 

Raw Mangoes (Big)  15 

Mustard Powder     1Kg 

Red Chilli Powder   1Kg 

(Guntur variety is very hot/spicy and has a good red colour. I prefer that.) 

Salt 1Kg 

Sesame Oil (Gingelly Oil) 1 and1/2 KG 

Turmeric powder 2-3 fistfuls 

Fenugreek Seeds a fistful 

White vinegar one fourth to half litre (optional) 

Method: 

1. Quantities of Mustard, Red Chilli powder and salt are usually taken in equal quantities. One can vary the ratio according to taste. But this also depends on the sourness of the mangoes and also the size and quantities of the mangoes. Some people want more mango pieces than the spice mixture. In that case, the quantity of spices can be reduced to 750 gms or 500 gms each instead of one Kg. 

2. In addition to the above, I also add 500 gms red chilli powder of the variety (like Kashmir Chillies, Bhadrachalam or other such varieties) which give a very red colour to the pickle but not at all spicy or hot. This colour is maintained through out the year. 

3. Now take the three powders in a big plate or a vessel wide enough for us to mix them freely. Now mix them well with both hands. add fenugreek seeds and turmeric powder and mix well again. 

4. Add a little oil (use around 250 gms to 500 gms and keep the rest aside) at a time to this spice mixture, and mix well until the mixture is wet with oil. 

5. Now add the mango pieces few at a time. Roll them in the mixture until they are well coated. 

6. In a ceramic Jar, first put a thin layer of the spice mixture, then put some pieces as prepared in 5 above. Again put a layer of mixture, then the pieces alternately until all the pieces are done. 

7. Cover the jar with the lid and leave for three to four days. 

8. By this time the mango pieces will marinate in the spice mixture and the spice mixture will be more slushy. 

9. Now take the entire pickle into a plate and mix well thoroughly. Taste it, and add salt or other spices according to your requirement. 

10. Add vinegar (optional) and mix well. Vinegar helps in preserving the pickle, retaining the colour as well as keeps the mango pieces very crisp for a long time almost the entire year. Strictly speaking traditionally vinegar is not added by us South Indians. But as I have experimented with it, I find it very helpful. Though vinegar is acidic in taste, its taste is not at all noticeable in this pickle. So one need not fear in adding it. 

11. Now put it back in the jar and pour the entire quantity of oil over it. It is ready for use though it will take few more days for the spices to sink into the pieces and blend in. Cover the top of the jar with a clean muslin cloth and tie it around the neck with a string. 

12. The quantity required for daily use can be kept separately in small jars. use a dry spoon when ever the pickle has to be taken out from the main jar. 

Here are the pictures....

Colourful spices, ready to go....

Mixing...

Mixing in a little of oil...

Coating the pieces with spicy mixture few at a time...

Storing in the jar...

This is the final product after mixing in the oil and vinegar...

For daily use......

2. Chick Pea Aavakaya ( चनेवाला आम का आचार - శెనగల ఆవకాయ) 

Here all the ingredients and the process is as above. Only thing is Chick peas are added to the spice mixture. Chick peas or Bengal gram is known as Chana in Hindi and Senagalu in Telugu. Around a cup of the gram may be added.

But use the small variety known as Desi chana not the big ones known as Kabuli or Mumbai chana. 

3. Green Lentil Aavakaya (मूँग वाला आम का आचार - పెసర ఆవకాయ) 

Here the main ingredient is the Green gram-but split and husked or skin removed. Split and cleaned Green lentil is known as Dhuli huvi Moong dal in Hindi and Peara Pappu in Telugu. The lentil should be cleaned and kept in hot Sun for an hour or two and then powdered. This is much more tastier than the usual Avakaya and less spicy. 

Split and husked Green Lentil(gram) ( मूँग दाल - పెసర పప్పు)

• All the ingredients mentioned in Aavakaya (sl no 1) remain the same. 
• The only difference is mustard powder is substituted by same quantity of Lentil powder. 
• Two Tbsps to Half cup of Mustard powder may be added if you feel so. Strictly speaking it is not required but some add it. 
• Fenugreek seeds are not added. But some of my friends said that they add 2 Tbsps of roasted Fenugreek powder. 

Many more Recipes on Pickles in my next posts....

Pickling Season

Fiends I  am  sorry I could not post earlier as my net had a problem and it took me so long to fix it.....At last I have completed the first step in pickling of Mangoes as I was rather forced to do so by the season coming to an end and also by Typhoon Laila. :) :) 

Here is a preview...

Its fiery hot but yummy..Yes I could not resist tasting it even though it has to marinate for five to six days.....

Today I will complete the next  step. So I will post various recipes of the Mango Pickles. Keep a watch on my blog.....

Pickles from Andhra -1 (ఆంధ్ర ఊరగాయలు )

Before Pickling-The Basics


I think that Pickling began with the idea of storing or preserving the seasonal fruits and vegetables. Nature bestows us with various fruits and vegetables and other food stuffs which grow in that season. But if one wants to eat it even after the season what better way than preserving by some means. Moreover by preserving them, they could be carried on travels which could take long hours or days in those olden days. So many experiments, trial and error methods might have gone into these preservation methods, generation after generation.Today perhaps, all most all the vegetables or fruits can be preserved in one way or another. 

There are many home made methods of preserving say potting, jugging, burying, canning, drying, jellying, fermentation, smoking, salting or curing and sugaring, etc. One of the methods of preservations popular across the world is Pickling. Even in Pickling there are many methods like:

• Dry : Baking, barbecuing, broiling, grilling, hot salt frying, hot sand frying, roasting, etc
• Water-based: Blanching, boiling, coddling, creaming, steaming, double steaming, parboiling, poaching, simmering, stewing, etc. 
• Fat-based : Browning, deep frying, frying, pan frying, stir frying, etc. 
• Device-based : Cooking using clay pot, microwaving, pressure cooking, etc 

The most basic ingredients used as preservatives in pickling are salt, oil, vinegar, turmeric etc.

Each country or region or area have their own methods handed down over generations. Historically speaking, Indians knew pickling as early as Vedic times. The process might have changed, improved over the vast time period. Countries like India have been lucky to have influences of various cultures, people from different regions, not only on our culture but also over our cuisines. 

India is well known for its pickles. There is a variety of vegetables and fruits that are pickled through out the year that we Indian women are making pickles of something or the other all the year round. No meal is complete with out at least one or two varieties of pickles. Especially the feasts served in marriages, religious functions or on any important occasions, its a must that a pickle is served. 

The method of making pickles and the ingredients used differ from State to State, area to area and region to region within the State. It differs from family to family. It also depends upon the season. For example in winter it is time for tomatoes, lemons, other citrus fruits, tamarind, red chillies etc.

These days pickles are made out of prawns, other such sea foods and and non veg food items. Now in the summer it is time for the famous Andhra Aavakaya (ఆంధ్ర ఆవకాయ ) or the Mango Pickle. Even within my State of Andhra though the basic ingredients remain the same, some additional ingredients differ depending upon the regions of Coastal Andhra, Andhra, Rayalseema and Telangana, giving a different taste or flavour to the pickle. 

Our pickles are so tasty and popular that it is generating livelihood for many families who are engaged in producing these pickles and selling them not only within our country but also exporting them.

Over the years I have collected these recipes from my grandmothers, my mother and also my friends. They are the traditional methods of preparations guaranteed to give the best taste. I have been using therm for the past few years now. Many of my friends wanted to know about these. So here I am. I will start with Mango pickle since it is the season now. Later on I will also post recipes of the other Pickles.

Before Pickling

• Use the best or finest ingredients as the pickle has to be preserved for at least an year. 
• Choose good quality mangoes used for pickling. Remember that only few varieties can be used for pickling. The varieties that can be used for pickling from Andhra are: Banginipalli (బంగీనపల్లి ) or Benishan, Jalaalu (జలాలు ), Chinna Rasaalu (చిన్న రసాలు ), Pedda Rasaalu (పెద్ద రసాలు), Neelam (నీలం) etc. 
• The Mangoes should be hard, fibrous, well formed with well formed stone inside i.e., nearing the ripening stage but not ripened, green in colour without any cuts or blemishes. The fruits should have been freshly picked. It is better to avoid those fruits which have fallen from the trees due to hail storms or winds or other wise and are battered. 
• The fruit should have green outer skin with firm hard flesh. Never use those which are ripening, i.e yellow in colour or with yellow patches. 
• They should be crunchy and very sour. 
• I prefer to buy the cayenne peppers, mustard seeds and other ingredients, clean them, sun them in the hot sun for two or three days and powder them. These days all these are available in the market and even the entire mix for the pickle is also available. Go for the best brands. But, the real challenge is in preparing freshly and mixing the spices as per our own requirements. 
• The cayenne peppers and mustards seeds and other spices once powdered should be used at the earliest, especially the mustard powder. 
• Cayenne peppers (or the powder used) should be dark red in colour. 
• Most people use the smaller variety of mustard seeds for pickling. I prefer the larger one as it is less pungent and more gentle on our tongues and stomachs :) :). 
• Salt is the most important condiment used for preserving the pickle. So its quantity should be carefully measured out and used. If used more, it will ruin the pickle, if used less, the pickle will not keep for long. 
• Dont use Table Salt or Iodised Salt. Those are purified ones and will not preserve the pickle. Use the  Common (crystallised) salt (రాళ్ళ ఉప్పు) after powdering or powdered common salt is available in the shops for pickling purposes. 
• Similarly, the oil used is also very important. Most North and Eastern Indians use Mustard oil. We in Andhra use, Sesame oil. The cold pressed sesame oil or the oil produced from unrefined sesame is best, as it is tasty and nutritious when compared with refined oil. The quantity of oil also plays an important role in preserving the pickle. 
• All the utensils or tools used for pickling like the plates or vessels used for mixing and the ones used storing, spoons etc should be cleaned thoroughly, wiped and sunned to remove moisture completely. 
• Its always better to use glass or ceramic ware for mixing or storing of pickles. Plastic and metals should be avoided at least for storing pickles.
• Pickles are generally stored in huge Jars or Jadis, closed tightly with the lids and then a muslin cloth is tied on the top to avoid any moisture. Small quantities for daily use are kept in small serving jars or glass bottles 

These are the Banginapalli or Benishan variety from my garden (last year). They are very sour to taste. However these are a bit ripened and cannot be used for Avakaya Pickle. 

These are the Ceramic jars used for storing little quantities and for serving on the table.

This is ceramic -we call then Jadi (జాడీ)- may be taken from Jar?

Ceramic Jars, glass bottles can be used for storing pickles for an year or two.

I prefer to buy the spices, clean them, dry in the Sun for two or three days and then powder them. This way I can have the best quality within my budget and the most important thing avoid any adulteration. But it involves some hard work and some time.

In my next posts I will give you the Recipes...So keep watching...