• Manga Achaar
• Naranga Achaar
• Nellikka Achaar
• Konchu Achaar
• Irachi Achaar
• Mango Pickle With Asafoetida
• Mango Pickle in Vinegar
• Lime Pickle
• Prawn Pickle
• Fish Pickle
• Bitter Gourd Pickle

back

1. Manga Achaar

Procedure

Cut the mangoes into small pieces. This should be about four cups. Mix the mango pieces with the salt and keep it for a day. Take the salt water from it and boil. Keep it aside to get cold.

Splutter the mustard seeds, fenugreek and the curry leaves in oil and after reducing the fire put the cuilli powder and saute for some itme. Add the mstard seeds without the skin, mix well and take it off the fire. When cold add the mango pieces, asafoetida and the liquid, mix well and fill in air tight jars or bottles. About four medium bottles.                                              

2. Naranga Achaar

Wash and dry the limes and cut them into foru. Sprinkle with salt and keep aside in a jar for two days. Heat oil in a large vessel, and saute the green chillies and remove. Saute the ground ginger and garlic well. Mix the other ground masala and fry. Add the limes, the sauted green chillies, the vinegar, sugar and salt to taste and mix all together well. Remove from fire. When cool keep in jars. (3 medium bottles full.)                                             '

3.Nellikka Achaar

Procedure

In a "chatty" sauté a few gooseberries each time in 4 oz. Of the oil.When they are soft to the touch, remove from fire. Mix all the ingredients along with salt. Heat the remaining oil, crackle the mustard and curry leaves and pour into the gooseberries. Put them in jars. Those who like the masala to be sour, can add a cup of vinegar also.

Procedure

Cook the cleaned prawns in a little vinegar, one cup of water and salt. Fry the cooked prawns in coconut oil or any oil you like. Keep it for sometime in a colander so that excess oil may drip. Grind the ginger and garlic separately and the other ingredients together. Sauté the ginger, garlic and the green chillies and take them out. Splutter the fenugreek and the curry leaves. Fry the ginger and garlic paste first and then the rest of the masala. Add the husked mustard seed and the fried prawns. Pour the vinegar and enough liquid salt and Keep for sometime over live coals stirring now and then. When the gravy becomes thick keep it aside till it turns cold and then bottle it. About two medium bottles full.

5. Irachi Achaar

Slice the cleaned meat thinly and chop one side without separating the pieces. Cook it in two oz. Of vinegar, two oz. Of water and salt. Fry the meat in any oil you like and drain the oil by keeping it in a colander. Grind ginger, garlic, turmeric, mustard, cummin seeds and chilly powder using vinegar.

Splutter the curry leaves in oil and then fry the masala well. Add the meat and vinegar and stir well till the masala is properly mixed. Pour liquid salt to taste. Boil the whole thing on a very low fire till the gravy is thick. Bottle it when cold.

6. Mango Pickle With Asafoetida

Mix all the ingredients of the fiirst item. Fry mustard in the oil and mix everything. Keep in a dry jar. While using, more gingelly oil may be mixed with the pickle to make it less pungent. 

7. Mango Pickle in Vinegar

Heat gingelly oil and fry mustard. Add garlic and chilli. Saute well. Reduce heat and add chilli powder. When it is fried remove and add turmeric powder and fenugreek powder. Mix husked mustard. When it cools add vinegar to taste. Mix little sugar also. Mix the mango slices with the liquid from the salted mangoes.

8. Lime Pickle

Method

Soak the ingredients of the second item in a little water and grind of the second item in a little water and grind soft.

Heat oil and saute garlic and ginger and remove. Crackle mustard in the oil and add masala paste. Brown over low heat and when oil separates pour water. When it boils add sugar and vinegar. When it boils again remove. Add salt and sauted garlic and ginger. Mix lime while still warm. Keep in a jar. More salt can be added if needed.

9. Prawn Pickle

Method

Soak the ingredients of the third item in 1/4 cup vinegar and grind finely. Fry crisply and drain the thinly sliced onion in 1/4 cup gingelly oil. Add more oil to make up 1/4 cup and fry mustard in it. Add turmeric powder. Stir for a minute and add garlic and ginger. Saute and remove. Add the ground masala to the oil and brown over low heat. Sprinkle 1/4 cup boiled and cooled water. As it boils mix salt, fried prawn, sauted garlic and ginger. Let it simmer and cook dry. Mix the crisply fried onions.

Finally, dissolve 2 pinches of sugar in vinegar and mix with the pickle. Stir well and when it gets hot remove. Cool and bottle. This is a thick pickle looking like chutney.

Note:- While frying the prawn, It should be done very slowly, then only the prawns become crisp. If the fried prawn and onions are warmed in a slow oven it removes moisture and the pickle lasts longer.

10. Fish Pickle

METHOD

Take about 1/2 kg of fish suitable for the pickle. Slice into small pieces. Smear turmeric powder and salt on the fish, keep for some time and then spread on a wilted leaf or dry plate and keep in the sun and dry on both sides of the slices, but it should not get too dry. Fry the fish in small lots in hot gingelly oil and drain. The fried can be warmed in a slow oven. It is better to do this as the excess of oil in the fish drain off along with any moisture and hence the pickle lasts longer. Grind the ingredients of the second item in 1/4 cup of vinegar. Strain the oil used for frying fish and add more oil to it make up 1/4 cup and fry sliced red onion, garlic and ginger separately. Fry mustard and then the masala paste. When oil separates pour 1 1/2 cups of boiled and cooled water. When it boils add cooled boiled-vinegar and fried onion, garlic and ginger. Let it boil once more and remove. Cool and store in dry bottle.

11. Bitter Gourd Pickle

Procedure:-

Wash and dry the bitter gourd and cut them into foru. Sprinkle with salt and keep aside in a jar for two days. Heat oil in a large vessel, and saute the green chillies and remove. Saute the ground ginger and garlic well. Mix the other ground masala and fry. Add the limes, the sauted green chillies, the vinegar, sugar and salt to taste and mix all together well. Remove from fire. When cool keep in jars.