Manga Thokku / Raw Mango Pickle

This is one of my favorite pickle. Goes very well with plain curd rice! You need raw green mangoes for this. Takes less than 20 minutes to make at home. And way more healthier than any store bought pickle. 

I use a food processor to grate the mangoes. You could do it by hand too.

3 raw mangoes ------ grated

Sesame Oil -------- 6 tablespoons Oil for the last step

                   -------- 2 tsps oil in the beginning

Red Chili powder -----this depends on your spice level, I've used 6 tablespoons

Salt-------4 teaspoons more or  less

Perungayam(hing) 1/2 teaspoons

Vendaya Podi (fenugreek powder) 1 teaspoons

Mustard seeds ---- 1 tsp

Red Chili Powder -- 4 

In a kadai, low to med flame, add 2 tsp oil, once it gets hot, add the grated mangoes

Just spread the mangoes slowly so the oil coats over all of it

In about 5 minutes, you will notice the mangoes have wilted and lose some color

Keep stirring every 5 minutes

In 10 minutes, give it one more stir, and add some of the salt

It will keep cooking

In about 15 minutes, spread the mangoes flat in the kadai and split in to four and add the spices on top

 in a different vessel, add the rest of the oil, and let it get hot on a medium flame.

Add the mustard seeds, and once it starts bursting add the red chilies and once all the mustard seeds have tempered, pour this hot oil on to the mangoes and quickly spread the oil so it coats all over the mango mixture

Leave t on for 5 more minutes on a low flame and you will see the mangoes and oil mix well and the oil will come through the holes in your ladle. And it will also let some oil out. That means it's done. 

Enjoy this with good decent curd rice

Let cool in the kadai and once it's Ll cooled transfer in to a glass bottle and make sure water does not touch the pickle. Guard it well :)

And if you have some white rice put in the empty kadai and mix well and enjoy pickle rice :)

Nellikai Thokku (Amla Pickle) Version 2

Nellikai is Gooseberry in English and Amla in Hindi, thokku with regards to a dish, in tamil means to be mashed.

I already have a Amla Pickle recipe here. This is a drier version of that.
Since I dont have access to fresh gooseberries, I use frozen ones.
If you get fresh gooseberries, you would wash them, pat dry and cut and either directly move to step num 3
(this takes more oil but lasts longer)
or  pressure cook first (this takes lesser oil compared to the above but if you are like me, the pickle may not last more than a month, (in the bottle, I mean))

Sesame oil is optional, I love the flavor it brings to the pickle, you can use any oil you prefer.
The Chili Powder I use to make pickles is from Hyderabad. It gives it a good color and is equally spicy.You can use any chili powder, you have access to.

To make the thokku with two standard frozen bags you need.

2 bags of Frozen gooseberries / Amla/ Nellikai
3 Tablespoons Indian Sesame oil or Gingelly oil
2 tsp of Mustard seeds
4 Dry Red chilies
Salt as needed
Chili powder - approx 1/4 of the amount of Cooked Gooseberries
Methi Seeds - 1 tsp or Methi Powder
Hing - a generous 1 tsp
Turmeric powder 1 tsp


-----> Put the frozen gooseberries along with a  2 tsp of salt and pressure cook them.
----> Once the pressure is down, you wait for the amlas to cool down and patiently take out the seeds, otherwise it may bother you by taking more space in the jar
Always cook in Med Flame 
----> In a kadai, add the oil and let it heat up and once its hot add the mustard seeds and let them burst
----> Add the dry red chili , methi seeds, turmeric powder, and hing and immediately add the de-seeded gooseberries to it and start to mix everything well
----> In a few minutes, everything will be incorportated in to the pickle, now mix it up with your ladle and divvy the mixture in to four parts and add the chili powder so that it covers 1/4 of the mixture completely. If you like it spicy, then add a little more for good measure, add about 1 tsp of salt and mix and taste for salt and if necessary you can add more.
----> In under 15 minutes, you will notice the gooseberries start to wilt and it will be easy to mash them up.
----> At this point, turn off the stove and let cool
----> Transfer the pickle to a dry jar and keep it in a cool place
Make sure you dont insert a wet spoon and nothing falls in to the jar accidentaly. This will make sure the pickle doesnt go bad. Made this way, you can use little oil and not feel guilty about eating pickle!

Cranberry Pickle (Thokku)

I know Cranberries are not in season now, but when it comes again, you can make this pickle.

You will need

Cranberries - 2 Bags
Gingelly Oil - 4Tablespoons
Mustard seeds- 1 Teaspoon
Red Chili - 3 or 4
Red Chili Powder or Pickle Powder - 1/4th of the amount of Cranberry Paste
Salt - 1/4th of the amount of Chili Powder
Hing - 1/4th of the amount of Salt

To make the Pickle
---> Wash the cranberries well in water and take out the ones which are squished.
---> Drain and Pat them dry
---> In a heavy bottomed pan, (on a medium flame) add 1 Tablespoon oil and put the cranberries in, it will start to burst and become squishy in under 5 minutes
--->Mash them with a wooden spoon and switch the stove off.
--->Let them cool and once they are cool, transfer them to a mixer and make a paste.
--->In the same pan, add the rest of the oil and add the mustard seeds and red chillies
--->Once the start bursting, add the cranberry paste, add the turmeric powder and Pickle powder and mix well.
--->Cover the pan and let it all cook together on a small to medium flame for about 5 to 10minutes, until the color of the paste darkens
--->Let cool and transfer to a dry container.

Goes well with Bread, Dosa, Adai, Curd Rice, Chapathi etc..

Tomatillo Pickle

Tomatillos are green in color. More info on them can be found on them here.

Pickles made out of them are more tastier then the one made with tomatoes.

Follow the same recipe as for tomato pickle...

Instant Lemon Pickle (Another Version)

This is even easier way than this to make pickles.

Wash the lemons and dry them.

Cut in 8's and add Turmeric powder and salt and put it in the pressure cooker for 3 whistles.

When it is done, it will look like the pickle on the right. This tastes very good with plain curd rice.

If you add tadka to it it will look like the one on the left. This will not last lng since it is made this way so finish it fast.......

Please look to my this for all pickle spices measurements.

Tomato Chutney (Tomato Thokku)

In Tamil, there is a phrase -

"All in All Azhaguraja"(Azhagu means Handsome or Beautiful and Raja means King)

Azhaguraja the guy has everything in his shop etc.

There was this character played by Actor Kaundamani in a tamil movie where he has a store and he rents out everything for the village.

I found this clip, the scene in which he claims to be "All in All Azhaguraja".

I am reminded of that whenever i make this Chutney, because it really can transform in to anything you want if you have this at home.

Some uses for this chutney in my house

--->As a spread for bread

--->Mix with hot rice and you have tomato rice instantly

--->Use it as a pickle for Curd Rice

--->Goes great with a soft Dosa as a chutney

--->Spread on a hot roti with ghee and this chutney and roll it up for an extremly yummy snack.

--->Serve on the side with Idli

(I make some small Idlis and roll them in this chutney lightly and put in a bowl before my daughter and it vanishes instantly!)

Now Don't you ALL agree this is an ALL in ALL Azhaguraja???

Whenever I shop for Vegetables, I go overboard when I see Tomatoes and invariably by too many of them. And after a week to 10 days of cooking, if I still havent used them then I make this.

I had 6 tomatoes leftover, and they were big, The oil to tomato ratio is for 2 big tomatoes use, 1 tablespoon oil. I dont make this too spicy since my kids also enjoy it and use it liberally. If you find the spice is too much, you can reduce it. The tomatoes I use are generally little sour, so this brings it to a better taste.

You Need
Tomatoes - 6 chopped
Gingelly Oil - 3 Tablespoons
Salt - 2 Teaspoons (more or less according to your taste)
Mustard seeds- 1 Teaspoon
Green Chillies- 3 chopped
Red Chili Powder - 2 Teaspoons
Hing- 1 Teaspoon

Method

---> First Chop the Tomatoes.
---> In a pan, add the oil (on a medium high flame)and the mustard seeds and once they sputter add the green chillies, hing, tomatoes and salt all at once.
---> Mix well and cover this and reduce the flame to a medium.
---> Go around the house and do your chores returning to the stove every 15 minutes to mix once and make sure the mixture doesnt get too thick.
--->After about an hour, you will see it become almost a liquid and the and also gone considerably low in the pan, please look at the picture above.
---> Once you feel this is thick enough switch it off and let cool.
---> After it cools down, transfer to an airtight container and treat it like a pickle, so NO wet hands or wet spoons. This will last as long as a month, or even lesser if you finish it faster :)


I have made some tomato rice with it....

Gooseberry or Amla (Frozen) Pickle - Nellikai Oorugai

You get Frozen Amla Packets in the Indian stores. All you need to do is go get 2 packs of them and start to make this yummy pickle..
You will need
2 Frozen Amla Packets
Pickle chili powder (this is different from the red chili powder, since they use different kind of red chillies, if you don't have it, you can use red chili powder)
Hing
Oil
Red Chillies
Mustard Seeds
Method
--->Cut the Amla Packets and put the Amlas in a vessel and cover them with water.Let the water come to a boil and let it boil for a good 20 minutes., until all the water is gone and the Amlas are soft and able to mashed with a potato masher.
---> Mash them with a potato Masher and if you are a patient person, try and manually take out the seeds, with a dry hand. This is optional, if you don't mind the seeds continue on to the next step.
--->Once all the Amlas have been mashed, spread the mixture flat in the vessel and divide in 4 parts.
--->You will need chili powder as much as the 1/4th part of the Amla. and salt about 3/4th of the chili powder. Hing will be less than 1/4th of the salt.(This is all done in proportions)
--->Amla, 3/4th of Amla = chili powder3/4th of chili powder = salt1/4th of Salt=hing
--->Now add the chili powder and salt and hing.In a separate vessel heat up oil (enough to cover the Amlas) and add the mustard and red chillies and once the mustard sputters, pour it over the mixture and mix immediately.Make sure the Amla is completely soaked in oil.Once it cools, carefully store in a dry container and store in fridge.

This is called Nellikai Thokku, in tamil.
You could also make the Gooseberry in salt water brine with the frozen packets. I still havent experimented that, once i do i will post it.

This lasts up to a month if taken care of very well, Make sure you don't touch it with Wet hands or put a wet spoon in it. Always keep a small bowl and put some from the big jar to the small bowl to serve, that way you can make sure the pickle will get spoilt soon.

Thidir Elumichangai (Instant Lemon Pickle)

Thidir means sudden in Tamil.
This pickle is generally made in weddings.
This lasts long in the fridge as long as you take care of it. ( By not using a wet spoon or accidentally dropping some water in it)


You will need
5 yellow lemons
Pickle chili powder (this is different from the red chili powder, since they use different kind of red chillies, if you don't have it, you can use red chili powder)
Hing
Oil
Red Chillies

Method
Wash the lemons, and put them in a vessel and cover them with water.
Let the water come to a boil and let it boil for a good 10 minutes.
now drain the water slowly and wait for the lemons to cool.
Take them out and cut them the way you want.
Save all the juice and put it all back in the vessel
now spread the mixture flat in the vessel and dived in 4 parts.
You will need chili powder as much as the 1/4th part of the lemon. and salt about 3/4th of the chili powder. Hing will be less than 1/4th of the salt.
(This is all done in proportions)
Lemon
3/4th of lemon = chili powder
3/4th of chili powder = salt
1/4th of Salt=hing
Now add the chili powder and salt and hing.
In a separate vessel heat up oil (enough to cover the lemons) and add the mustard and red chillies and once the mustard sputters, pour it over the mixture and mix immediately.
Make sure the lemon is completely soaked in oil.
One it cools, carefully store in a dry container and store in fridge.

Pickles...............

Curd Rice and Pickles were MADE FOR EACH OTHER!!!!


My sister was in chennai recently and bought back these two homemade pickles.


The first one is Maagaani Kizhangu (Sarsaparilla Root) Pickle. Smells and tastes delicious. My aunt has made this. I will get the exact recipe and post it here. This is available in December and January in South India. It has a very pungent smell and only a (lucky) few like to eat it and smell it!! This is an acquired taste.
You can take some in a small jar and mix it with curd or buttermilk and keep for a week and eat it, or eat it just the way it is with curd rice. HMMM Delicious!

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This is Naarthangai. My Grandma made this and sent it over.
If you buy store bought then it will be very salty.

But this is homemade, so the salt is just right and of course tastes VERY GOOD!!
My children love to chew on it and eat it. This is also an acquired taste. If you like sour things, you will like this. This has some medicinal value. You can chew on this if you have an upset stomach or feeling puky. I keep this always in my purse for long distance driving, for my kids if they get motion sick.