Sri Lankan Eggplant Pickle

Sri Lankan Eggplant Pickle

Today's recipe is a delicious and easy to make eggplant pickle. Do you also like vegetable pickles? Condiments like pickles are a staple in my kitchen. I have a deep love for a vegetable pickle with the flavors of mustard and vinegar. Over the years we have been trying several kinds of vegetable pickles in my kitchen and also shared a few here in this blog. Pickle made with raw dates, carrots, tomatoes, beets, ginger, bitter gourd, etc is worth trying. Now, this pickle is very unique. It is made with eggplants and is irresistibly appetizing with the caramelized taste of fried eggplants and onions combined with flavors mustard and vinegar.

This recipe is adapted from the Sri Lankan eggplant pickle, the classic dish Wambatu moju. Sri Lankan curries have a blend of fiery spices, flavor, and texture. The book Sri Lankan Cooking: 64 Recipes from the Chefs and Kitchens of Sri Lanka by Douglas Bullis, Wendy Hutton was my first introduction to Sri Lankan cooking and enjoyed cooking many Sri Lankan recipes. Now many of you foodies out there can relate to this. There are some dishes that you adapt from other cuisines and it becomes part of your everyday food. This is one such dish that was adapted to suit my family's taste and it is simply a feel-good recipe.

This pickle is a combination of heat, sour and sweet. The heat is from green chilly and red chilly powder and the slight tart from the vinegar. There is a kick of pepper and mustard and to balance the flavors add a little bit of sugar. You can make it your own by adjusting the ingredients to get a balanced taste and flavor. There is an additional layer of flavor from dried fish/ dried shrimp. It adds such a unique flavor to this pickle. You can pair this pickle with any meal, but it tastes best with steamed rice yogurt, appam, and rice rotis. Try this pickle, you will surely love it.

The main ingredient of this recipe is of course eggplant. You can use the regular large eggplant or the long and slender Chinese eggplant. The Indian baby eggplant also works well. If you are using the large eggplant, you can cut thin strips closer to the skin for this recipe. Cutting into thin long strips will help even frying and crispness. The thick spongy part can be used to make a smoky dip or in curries like sambar. Let the strips marinate with salt and turmeric for 10 to 15 minutes and squeeze off the excess liquid before frying.

There is a definite spice kick, mild sweetness, and sourness from vinegar. You can adjust the ratio of vinegar and sugar according to your taste. For spice kick, I have used Kashmiri chilly powder and pepper powder. You can alternate chilly powder with sliced green chilly. You can use 8-10 green chilly for this recipe. Mustard seeds, fried shallots, and curry leaves add lots of flavors. The goal is to bring the right balance between salty, sweet, and sour – none should overpower the other.

There is an additional layer of flavor from dried fish/ dried shrimp. It adds such a unique flavor to this pickle. Dry roast the dried shrimp or fish and make a fine powder before adding to the pickle. But if you want a vegetarian version, you can skip adding dried fish.

How long can you store this pickle? You can store this in an airtight container for up to a week at room temperature. You can store it for 15 days in the refrigerator.

How to make Eggplant pickle

Cooking time- 25 minutes
Recipe type- Pickle/ condiment
Cuisine- Sri Lankan 

Ingredients
Eggplant -3 cup thin slices
Turmeric powder- 1/4 tsp
Salt to taste
Coconut oil for frying
Curry leaves- a few
Shallots- 8-10 chopped or whole
Pepper- 1/2 tsp
Onion- 1 small
Green chilly-2
Chilly powder- 2 tbs
Ginger garlic paste- 1 1/2 tsp
Mustard seeds- 1 1/2 tbs
Dry shrimp- 1/4 cup
Sugar- 2 tsp
Vinegar- 1/4 cup

The first step is to thinly slice the eggplants. Cut into thin long strips. Mix in turmeric and salt and let it marinate for 10 - 15 minutes. Squeeze off the excess liquid from the eggplant and spread on paper towel. Heat oil in a pan and fry it in batches in medium heat. When it is golden brown, drain and set aside.
In the same oil, fry sliced shallots, onions, green chilly and curry leaves and set aside.
If you are using dried shrimp, dry roast till it is nice a crisp. Make a coarse powder and set aside.
Make a fine paste of mustard seeds and black pepper and set aside.
Heat two tablespoon oil in a pan and add ginger garlic paste and fry till the raw flavor disappears. Add the ground mustard paste and cook till oil separates. Add chilly powder, sugar, dry shrimp powder and vinegar. Mix well and add all the fried ingredients and toss gently. Remove from the stove and let it cool down. Transfer into a dry airtight glass container. Serve with rice or appam.

You might also like,
Spicy Stuffed Eggplant
Eggplant fry
Lemon Pickle
Yellow Dates/ Raw dates pickle
Fish Pickle
Sri Lankan Prawns Vada
Ambul Thiyal/ Srilankan Tamarind fish

Try it,
Hope you will all enjoy!

Yellow Dates/ Raw Dates Pickle

Yellow Dates/ Raw Dates Pickle

Condiments like pickles are a staple in my kitchen. Every month I try making some kind of pickle. We like to have it with rice or parathas. Do you also like pickles? I know for many people out there, a meal seems to be incomplete without some kind of pickle. Today's recipe is dates pickle and is not the usual dry dates pickle. It is a unique pickle made with yellow or raw dates.

Fresh yellow Barhi/Barhee is common in the middle east. It is commonly used in Arabic, Chinese and Indian Cuisine. Recently during our visit to Dubai, we were able to taste different kinds of dates. We visited a market where we could taste test and buy different varieties of dates. It was the first time, we tasted raw dates and it was additive. Dates fruit grow in large clusters, like bunches of grapes and is a sight to behold. Yellow dates have an astringent or under-ripe after taste to it. It is not chewy like normal dates. It is firm with a delightful crunch. Fresh yellow Barhi dates is a vegan and gluten-free snack.

I have already posted a couple of dates pickle. Kerala style dates pickle that is often served with biryani is one of my favorites. I have also posted dates and garlic pickles and dates and grape pickles. I like to indulge in these sweet and spicy pickles This yellow dates pickle is towards the spicy side with a subtle underlying sweetness. It is a delightful pickle, bursting with flavor. The season for fresh dates is late summer and they come in two different colors yellow and red. I found this in our local Asian market. If you get hold of fresh dates, give this recipe a try. Spice up your meal with this yummy pickle and let me know how it turned out for you to :) Happy cooking!

Prep time- 15 minutes
Cooking time- 10 minutes
Recipe Type- condiment/pickle
Cuisine- Kerala/South Indian

New to Yellow Raw Dates?

Fresh dates have a unique taste. Fresh dates are consumed in three stages. The yellow or semi-ripe, amber-brown or fully ripe and then dark brown which is slightly wrinkled. The yellow has an astringent taste similar to under-ripe fruit. It has a firm texture with a crunch to it, similar to an apple. It is delicious when semi-ripe with mild sweetness and a crunch which is quite addictive.

Dates are nutritious. Dates are the sweetest fruit and the healthiest source of energy. Yellow dates are high in fiber and rich in antioxidants. It is also a rich source of iron, potassium, vitamins. It is heart-healthy and for bone strength. It has a milder impact on the glycemic index than dried dates but has the same nutritional profile. Fresh yellow barhi dates is a vegan and gluten-free snack.

Where to find fresh dates? You can usually find this in Mediterranean and Asian stores around August and September. Look for the bright yellow large ones that are not bruised. It stays fresh for only a week but can be frozen for longer shelf life

What else can you do with raw dates? Other than making pickle raw dates by itself is a crunchy sweet snack. Add it to salads and fruit salad for an interesting crunch. Try candied dates in place of cherries and raisins. You can also add it to desserts or baked desserts just like an apple or pear. It has thick flesh and will hold shape and texture with rich date flavor.

How to make Yellow Dates/Raw Dates Pickle

Ingredients
 Yellow dates- two bunch(around 25)
Chilly powder-4 tbs
(or according to your spice tolerance)
Fenugreek powder-1  tbs
Mustard seeds- 2 tsp
Asafoetida- 1 tsp
Garlic- 15 pods
Ginger- 1 inch thick piece
Green chilly -2
Salt- to taste
Date syrup- 1 tbs (optional)
(you can use sugar instead)
Gingerly oil- 1/3 cup
Hot water- 1/2 cup
Vinegar- 1/3 cup

Wash the raw dates. Spread on paper towels and remove all the moisture from the dates. Cut the dates into half and get rid of the pits. You can cut into four large pieces or smaller cubes.
Slice ginger into thin slices. Cut garlic into two and chop green chilly. Adding green chilly and ginger is optional. It enhances the flavor of the pickle.
Dry roast mustard seeds. You will hear popping sound. Allow this to cool and make it into a fine powder.
Heat gingerly oil in a pan and add the garlic, ginger and green chilly and fry till it slightly changes color to golden or till there is a nice aroma.
Switch off the flame and when the oil is still hot add the spice powders- chilly powder, asafoetida, fenugreek powder, salt, and sugar and mix well. It will bubble and the spices will get slightly roasted. Put it back to stove on low flame. Add dates slices and mix well. Add hot water and mix well. Simmer for two to three minutes till the oil separates.
Switch off the flame, check salt at this stage and finally add the vinegar. When completely cooled store in airtight jars.

You might also like,
Eenthapazham Achar/Dates Pickle
Sweet and Spicy Dates and Grapes Pickle
Mathuramulla Inji Curry
Garlic Dates Pickle
Tomato Dates Curry
Jathikka Achar/Nutmeg Fruit Pickle

Try it,
Hope you will all enjoy!

Chakka Varatti- Varattiyathu- Jack fruit Halwa/Preserve

Chakka Varatti/ Jack fruit Jam

Chakka or jack fruit is a common fruit in South India. Jack fruit is a seasonal fruit and there are several delicious jack fruit recipes. Ripe jack fruit has a distinctively strong aroma and is naturally sweet. It tastes best for desserts. Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency can be stored and used for more than a year. Never heard of jack fruit jam? Well, you're in for a treat!

Making chakka varatti was a yearly tradition back home in Kerala. The smell of varikka chakka is divine. By the way varikka chakka is the variety used to make chakka varatti. It is very sweet, tastes like honey and has a firm flesh even when it is ripe. Jack fruit is the most versatile of all tropical fruits. It has a strong fragrance when ripe and your whole house with be filled with a strong fruity aroma. Jack fruit is seasonal but you can enjoy it year-round if you make this preserve. Chakka varattiyathu is also used as the main ingredient to make Chakka pradhaman/payasam . It is used to make sweet snacks like kozhukatta, kumbilappam, and Ela ada, etc. It is mixed with coconut and used as a filling for steamed dumplings.

There are a few things etched in my memory when I think of making chakka varattiyathu. The young me sitting with the elder members of the family, grandmother, and her sisters and listening to their stories. They used to talk about their childhood happy times and the sad ones like the recession, World War II and the time when food was rationed. During those hard times, jack fruit became a sustainable food and they made several affordable recipes with jack fruit. It changed my outlook on this fruit. Long story short I have started deeply admiring this fruit and its versatility.

Making this preserve involves a lot of patience and labor. Fully ripe jack fruit bulbs have to be first cooked with jaggery and ghee and then reduced to the form of a halwa. but I promise it is definitely worth the effort. Try this, and enjoy your delicious homemade chakka varatti :)

Ripe Jack fruit recipes from Kerala
Chakka Varattiyathu
Chakka Pradhaman/Payasam
Chakka Ada
Chakka Kozhukatta
Chakk Pazham Pori
Chakka Pazham Puzhukku

Jack fruit is common in Kerala and the state fruit of Kerala. Ripe sweet jack fruit is eaten as a snack by itself just like any other fruit. Young and tender jack fruit are used to make savory curries and stir-fries. When in the season it is considered as a staple food. Mashed jack fruit is prepared just like mashed tapioca and served with spicy fish curry.

Jack fruit has recently gained much interest as a plant-based meat alternative. It is starchy and rich in fiber. It is rich in antioxidants, vitamin c, magnesium, and potassium. It is good for your skin and boosts the immune system. The best place to find fresh jack fruit in the US is specialty markets like Whole Foods or Asian and Indian Stores.

How to make Chakka Varatti

Cooking and Prep Time- 2 hours

Recipe type- preserve/dessert

Cuisine- Kerala/ Indian

Ingredients
Ripe Jack fruit chopped-7 cups
Jaggery powdered-1 kg
Ghee- 1/2 cup
Cardamon powder- 2 tsp
Dry ginger powder- 1 tsp( optional)

Prepping the Jack fruit 

Use varikka chakka variety for this recipe. It is very sweet and firm flesh even when it is ripe and has a chewy texture. This variety has less fiber and is good to make chakka varatti

Cut it into half and then into four quarters. The pale-yellow, plump bulbs, which are edible and joined at the core. Slice off the core and use your hand to pull it away from the white fibers, discard the fibers and the rind. Save the seeds for curries and stir fry.

To make the chakka varatti 

Boil jaggery with one cup of water till completely dissolved and strain out the impurities. Put it back to the stove and simmer on medium flame till it thickens to one thread consistency.

Chop the jack fruit into small pieces. Add this into a blender and make a puree.

Take a heavy bottom pan and add the jack fruit puree. Cook it on medium flame and stir occasionally. Let it cook completely and thicken. This will take about 10 minutes. If you do not like the puree method, you can cook the chopped jack fruit and when it cooks mash well with the aid of a potato masher. 

Add in jaggery and let it cook and reduce. Stir continuously at this stage as the mixture will tend to stick to the bottom of the pan. 

Add in ghee little by little and when the mixture thickens add cardamom and dry ginger powder and stir continuously till the mixture leaves the sides of the pan and roll to form a dark softball. Let it cool down completely. It will thicken as it cools. Store in an airtight container. Enjoy!

You might also like,
Chakka Pradhaman/Jack fruit Payasam
Chakka Ada
Chakka Vattal/Chips
Chakka Kuru Ularthiyathu
Chakka Puttu
Sweet Kozhukatta


Try this...

Hope you will all enjoy.

Spiced Apple Chutney

Spiced Apple Chutney

Spicy apple chutney is a classic condiment- tart, sweet and spicy.Chutney is a versatile condiment that will come in handy when you have guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker and you have a quick appetizer, spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses  with chutney. Chutney does not have a jam like consistency but has a chunky texture.

Chutney originated in India and there are different versions of chutney served with snacks,breakfast or lunch. But preserved chutney are not typical of the chutneys served in India.This shows a colonial influence on local cuisine. Later chutney made its way to England,France, Africa and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar,vinegar and spices.

Sweet and sour flavor of chutney also works well with chicken, beef or pork.Granny smith or Rome apples are the best for this recipe.Try this delicious home cooked chutney,you will surely love it.

Ingredients
Apple peeled and chopped- 4 cup
Dried  apricot, chopped-1/2 cup
Golden raisins- 1/2 cup
Onion- 1 small
Ginger- 1 inch thick piece
Sugar-1 cup
Brown sugar- 1/2cup
Paprika- 1 tsp
Mustard powder-coarsely grinded-1/2 tsp
Cloves- 3-4
Chilly flakes- 1/4 tsp
Apple cider vinegar- 1/4 cup
White vinegar- 1/2 cup
salt 1/2 tsp

Make a course paste of ginger and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.
Peel and roughly chop the apple and the onions.
In a heavy bottom pan add brown sugar, white sugar,apple cider vinegar and white vinegar and salt.Simmer for 5-6 minutes till the sugar melts.
Add chopped apple,ground paste and the rest of the ingredients and mix. Simmer in low flame and cook for 30-40 minutes,stirring occasionally. Simmer till the consistency of the chutney thickens.The chutney will continue to thicken as it cools down.Once it comes to room temperature transfer into sterilized air tight glass containers and store.This can be refrigerated and stored for months.

You might also like,
Apricot Chutney
Pineapple Sweet Chili Sauce
Garlic and Dates Pickle
Fruits Varattiyathu/ Kerala Traditional Fruit Jam
Beetroot Pickle

Try this,
Hope you will all enjoy!

Pineapple Sweet Chili Sauce

Pineapple  Sweet Chili Sauce

Today's recipe is a home made sweet and spicy pineapple chili sauce made with simple ingredients. It has a right balance of flavor,sweetness and the chilies add a kick of spice. It is a perfect condiment and is an addictive dipping sauce.You can also pair it with fried rice, spring rolls or grilled meat or fish.Numerous variations exist for this condiment which is easy to make can be customized.Try this, you will surely love it.

Recipe adapted from: Cooks Southeast Asian by James McNair

Ingredients
Pineapple juice- 2 cup
Finely chopped pineapple- 1 tbs
Bird eye chilly finely chopped- 1 tbs
Chilly flakes- 1 tbs
Minced garlic- 2 tsp
Sugar - 1 1/2 cup
Distilled vinegar- 1/2 cup
Water- 1/2 cup
Salt - 1/2 tsp

Into a sauce pan add strained pineapple juice, chopped pineapple,water and sugar and bring it to a boil. Add vinegar,minced garlic, chopped bird eye chili  and dry chilly flakes and salt and stir. Reduce the flame to low and simmer, stirring occasionally, until the mixture is syrupy and reduced to half. This will take around 30 minutes. The sauce will thicken as it cools down.
Note:If you wish to thicken the sauce quickly you can combine one tsp of corn starch and water to make a slurry. Whisk in the corn starch and continue to simmer for two  minute  or till the sauce thickens.
When it cools down cover tightly and refrigerate. This can be store in refrigerator for up to two months.

Try it,
Hope you will all enjoy!

Vadukapuli Naranga Curry/Wild Lemon Pickle

Vadukapuli Naranga Curry/Wild Lemon Pickle

Vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya. It is a tangy and spicy lemon curry.You can also serve lemon pickle,but vadukapuli naranga curry gives the authentic Sadhya taste. Wild lemon is larger in size, sour to taste and more juicer than regular lemon.It is usually made a day before Sadhya so that it sits and the flavors develop and will be perfect when it is time to serve.It does not have a long shelf life like regular pickle and is more like a spicy curry,but it can kept in the refrigerator for a couple of weeks.Try this spicy condiment,you will surely love it.

Ingredients
Vadakapuli naranga- 2 medium size
Thinly sliced Ginger-2 inch thick piece
Green chilly-3-4
Shallots- 1
Chilly powder- 2 tbs
(or according to your spice tolerance)
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small piece
Curry leaves- a few
mustard seeds- 1/2 tsp
Dry red chilly- 2
Salt to taste
oil

Wash and wipe the lemon with a clean cloth. Gently peel the top yellow part of the lemon (make a super thin peel, the outside is thicker than regular lemon). Cut into small cubes and add salt, chopped green chilly and a pinch of turmeric. Mix and set aside for one hour.

Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and thinly sliced ginger and continue to fry till slightly brown.
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the chopped lemon. If there is any juice you can add it too. Along with this add thick tamarind paste and salt as needed and mix.Allow it to simmer and the gravy to thicken.  When the oil seperates add some grated jaggery and mix well. Allow it to cool down completely.

Try this
Hope you will all enjoy!

Capsicum Kadumanga

Capsicum Kadumanga

Kadumanga is indispensable in Kerala Sadhya. It is a spicy condiment made with green mangoes. Whenever we get raw mangoes I make a batch of Kadumanga which is a quick and instant mango pickle. Capsicum/bell pepper tastes yummy in pickles and has a unique flavor.This is not excessively spicy and makes a good accompaniment with rice. It can be stored in the fridge for 2-3 weeks.Try this you will surely love it.

Cooking time- 25 minutes
Recipe type-Pickle/Preserve
Cuisine- Kerala/Indian


Ingredients
Raw mango chopped- 3cup
Capsicum chopped- 2 cup
Asafoetida- 1/2 tsp
Fenugreek powder- 1/2 tsp
Ginger thinly sliced- 1 tsp (optional)
Garlic- 4-5 cloves
Mustard seeds- 1 tsp+ 1/2 tsp
Green chilly chopped- 4
Chilly powder- 2 1/2 tbs
(Or according to your spice tolerance)
Salt to taste
Gingerly oil- 1/3 cup
Curry leaves-2 springs
Hot water- 1/2 cup
Vinegar- 2 tbs (optional)

Wash and wipe the mangoes dry, remove skin and chop into small pieces. Mix in salt and keep aside for 2-3 hours.This will help to shed liquid from the mango. Do not discard the liquid, you can use to adjust consistency of the gravy.

Heat a pan and dry roast 1/2 of the mustard seeds. When it just begins to splutter switch off the flame and grind this into a coarse mixture and keep aside.

Heat oil in a pan and add the rest of the mustard seeds. When it splutters add green chilly,garlic,ginger and curry leaves. Add the chopped capsicum and saute in medium flame for 4-5 minutes or till it becomes soft. Add chilly powder,fenugreek powder and asafoetida. Strain the water from the mangoes and add along with half cup of hot boiling water.Allow the gravy to thicken.

  Switch off the flame and add chopped mangoes, vinegar (optional) and coarsely grounded mustard seeds and mix well. Serve with rice.

Like this pickle recipe,check these pickle recipes too..

Kadumanga /Mango pickle
Pineapple Achar
Spicy Mango pickle
Eenthapazham Achar/Dates pickle
Jathikka Achar/Nutmeg fruit pickle

Try this,
Hope you will all enjoy!

Sweet Mango Chutney

Sweet Mango Chutney

Sweet and spicy mango chutney is  a classic Indian condiment that can be served with flat bread or any spicy dish.It is a aromatic relish made with sweet mangoes. Use mangoes which are just ripe, firm and not yet soft. This can be preserved in air tight jars for several day. Try this,you will surely love it.

Ingredients
Mangoes- 3 large
(firm and just ripe mangoes)
Sugar-1 cup
Salt- 1 tbs
Ginger- 2 inch piece
Garlic- 3 cloves
Vinegar- 1 1/2 cup
Chilly powder- 2 tsp
Chilly flakes- 1/4 tsp
Mustard seed- 1 tsp

Cloves- 3-4

Make a paste of ginger, garlic and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.

In a heavy bottom pan add sugar and vinegar and simmer for 5-6 minutes till the sugar melts.

Add the ground paste and simmer for another 3-4 minutes before adding the rest of the ingredients.

Continue to cook in low flames for 15 to 20 minutes till the mangoes are soft and the chutney thickens.Remove from heat and allow to cool. Pour into sterilized air tight glass containers and store.

Try this,
Hope you will all enjoy!

Beetroot Pickle

Beetroot Pickle

Beetroot pickle is a delicious condiment. I tried pickled beets in salads. Beetroot has its own depth of flavor and this pickle with its spicy, tart and sweet taste makes it a perfect accompaniment with rice, parthas. I found this as an interesting combo with biryani too.If you like beets try this recipe, you will surely love it.


 Ingredients
Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder-3 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Jaggery- one small piece
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup

Cut beetroot into small cubes into small pieces.
Heat half of the oil in a pan and add mustard seeds. When they splutter add sliced ginger,garlic,curry leaves and green chilly and saute till the raw flavor disappears.Add beetroot and salt and stir fry till the beets become soft and the raw earthy flavor of the beets disappears.
In a separate pan add the rest of the oil. When hot add the spice powders and cook in a low flame. Add this to the beet.Mix powdered jaggery and vinegar.Allow to cool and transfer into air tight jar.

Try this
Hope you will all enjoy!

Jathikka Achar/Nutmeg Fruit Pickle

Jathikka Achar

Today's recipe is a spicy and tasty pickle-Jathikka Achar.It is made with of nutmeg fruit/Jathikkathodu. This is a guest post .Today I am extremely delighted, to have as a guest,  my dear mother-in-law. She is wonderful cook and a big supporter of this blog from the beginning.  A few days backs we were discussing over phone about various recipes and she agreed to share this recipe.She made this pickle and clicked pictures . Thanks Ammachi for sending this recipe to share.

Nutmeg is a popular spice used in cooking and baking .The nutmeg fruit is the fleshy outer covering. It splits open when the nutmeg is ready for harvesting. The nutmeg seeds/kernel is  wrapped with a lacey red covering or aril (mace) which is also used as a spice. Both nutmeg and mace are extremely aromatic spices with a mildly sweet flavor.Nutmeg is rich in antioxidants and is used in traditional medicine to enhance digestion,as a pain reliever, anti depressant and also used for  skin care.Just like the seed the fruit also has great nutritional value. In Kerala it is used to make chutney/chammanthi, pickle and wine.The fruit is candied in Indonesia and iced nutmeg juice made with the fruit is a famous beverage in the streets of Penang. This is a simple and easy to make pickle.

Recipe courtesy: Mrs. Beena Murali
Cooking time- 25 minutes
Recipe type- Pickle/preserve
Cuisine- Kerala/Indian

Ingredients
Jathikkathodu/Nutmeg fruits- 10
Garlic - 10-12 pods
Ginger sliced- 2 inch thick piece
Mustard powder- 1/2 tsp
Kashmiri chili powder - 3 tbs
Fenugreek powder- 3/4 tsp
Asafoetida- 3/4 tsp
Salt to taste
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup

 Cut the jathikkathondu/ nutmeg fruit into thin slices and set aside (you can also steam it to make it soft, but it will reduce the shelf life of the pickle). Dry roast mustard for two minutes and make it into a coarse powder.
 Heat gingerly oil in a pan add the sliced garlic and ginger and saute for a minute  or till the raw flavor disappears. Add the sliced nutmeg fruit and saute for three to four minutes or till it becomes soft. Add the spice powder and salt and mix for a minute. Switch off the flame and mix vinegar. When it cools down store in air tight jars. It will be ready to use within two or three days.

You might also like,
Andra Mango Pickle/ Aavakaya
Pineapple Achar/Pickle
Dates Pickle
Naranga Achar/Lemon Pickle
Chemmeen Pickle

Try it,
Hope you will all enjoy!

Apricot Chutney

Apricot Chutney

Apricot chutney is sweet and tangy chutney. It is simple to make and is a tempting and tasty condiment. It can be served with grilled meat , spread on bread sandwich or can be served with cracker and cheese. This recipe is adapted from Martha Stewart's recipe collection. You can refrigerate this for two weeks.

Ingredients
Pitted and chopped  apricot- 4 cup
Onion- 1 small
Ginger chopped- 1 tsp
Brown sugar- 1/3 cup
Honey - 2 tsp
Paprika- 1 tsp
Cumin powder- a pinch
Clove-2
Apple cider vinegar- 1/2 cup
Mustard powder- 1/2 tsp
salt to taste
Oil- 2 tsp

Heat oil in a heavy bottom pan. Add chopped onion and ginger and stir till the onion turns translucent. Add the chopped apricot and the rest of the ingredients. Simmer in low flame for 25-30 minutes. When the chutney thickens switch off the flame. Let it cool down and transfer into a glass container. This can be refrigerated for two weeks.

Try this
Hope you will all enjoy!

Gongura Pickle/Sorrel Leaves Pickle

Gongura Pickle/Sorrel Leaves Pickle

Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it.

Ingredients
Sorrel leaves/gongura leaves- 1 big bunch
Garlic - 6-8 pods
Chilly powder- 2 tbs
Fenugreek powder- 1/2 tsp
Coriander seeds- 1 tsp
Hing- a pinch
Turmeric powder- 1/4 tsp
Urad dal- 1 tsp
Chana dal- 1 tbs
Cumin seeds- 1/2 tsp
Tamarind- 1 small ball
Gingerly oil-1/2 cup
Mustard seeds-  1/2 tsp 

Start with separating gongura leaves from the stem. You can discard the stem. Wash the leaves and spread it on a towel and pat dry. Make sure you remove all the moisture from the leaves. Chop the leaves and set aside.

Add 1/3 cup warm water into tamarind and after 5 minutes squeeze and keep this thick pulp ready.

Heat half of the oil in a pan and add the chopped leaves and saute till the greens wilt. At first it will look mushy and later will become dry. Saute till you see oil separating and the leaves changing to darker color. Switch off the flame.

Heat another pan add the rest of the oil. When  the oil turns hot add mustard seeds and cumin seeds. When it splutter add urad dal, chana dal,coriander seeds,garlic and roast. Add chilly powder, turmeric powder, fenugreek powder and hing. Mix well and add the thick tamarind pulp. Cook in low flame for two minutes and finally add the cooked gongura leaves and mix well. Switch off the flame. Allow this to cool down completely before transferring into dry air tight containers.

You might also like,
Andhra Mango pickle
Sweet Mango Chutney
Dates Pickle
Prawns Pickle
Kerala Mango Pickle
Pineapple Pickle


Try this,
Hope you will all enjoy!

Mathuramulla Nelikka Curry/Gooseberry Curry

Mathuramulla Nelikka Curry/Gooseberry Curry

Nellika curry is a spicy condiments that can be served for sadhya. It does not have a long shelf life like regular pickle and is more like a spicy curry.Usually mango, ginger and lemon pickle/curry are the chief thodu curry for sadhya. Here gooseberry is also prepred in similiar patten and you can try this for a change. Nelikka or goose berry pickle is one of my favorite and this curry is tart, spicy and mildly sweet. Try this,you will surely love it.

 Ingredients
Gooseberry/nelikka- 15 large sized ones
Thinly sliced Ginger-2 tbs
Green chilly-2-3
Shallots- 2
Chilly powder- 1 1/2 tbs
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small piece
Curry leaves- a few
mustard seeds- a few
Dry red chilly- 2
Salt to taste
oil for frying.

Steam gooseberry for about four to five minutes till it becomes soft.Cut the goose berry into small pieces and discard the seed.
Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and green chilly and continue to fry till slightly brown.
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the goose berry, salt and tamarind water. Allow it to simmer and the gravy to thicken. Add grated jaggery and simmer till the gravy thickens and oil to separates.

Try this
Hope you will all enjoy!

Naranga Achar/Lemon Pickle

Naranga Achar/Lemon Pickle

Do you love pickles? Condiments and pickles are surprisingly easy to make and are a must-have in my kitchen. Zesty and hot lemon pickle adds a punch to any meal. It goes well with steamed rice, curd rice or Rotis.This recipe is for those who love pickles and who have nostalgic feelings about homemade spicy, tangy and intensely lemony pickle. Most Indians will agree that pickles are an inevitable part of our lunch.

This pickle is made by stuffing the spices into whole lemons, the way it is made by my grandmother and aunts. There is a great nostalgic feeling to this kind of lemon pickle. Grandmother used to make big jars of a stuffed whole lemon pickle when lemon trees in the backyard were harvested. She used to take out her huge ceramic pickle jars called bharanis to fill up with homemade pickles. If this pickle is made in the right way has a shelf life for about a year. The more it matures the better it tastes.

Pickles are an integral part of Kerala Sadhya. Lemon pickle is one of the main pickles served along with ginger and mango pickle. I have already posted an easy to make lemon pickle / vadukapuli naranga curry with wild lemon.

For this recipe, you can use any kind of lemons of your choice. Small lemons are the best. I also find Meyer lemons taste delicious in pickles. They do not have the acidity and tartness and when fried the lemon skin is more tender than regular lemons. The frying is an essential part of this recipe making the process. It enhances the flavor and there is intense lemon fragrance and adds depth to the complex flavors of this pickle. The other flavors come from fenugreek seeds, hing, gingerly oil, garlic, and ginger. Vinegar adds the tang to this zesty pickle. Try this yummy pickle, you will surely love it.

Tips to make lemon pickle
It is important to fry the lemons. If you want it low calorie, you can also stuff the whole lemons with the masala and fill the jar till the top with the masala. This will take longer time to mature, but you can get almost the same results.
If you wish to avoid this frying process, you can steam it till the skin becomes soft or just cut lemons and sprinkle salt and keep in air tight container for one or two days before making pickle, but the shelf life of this pickle will be less.
Try frying whole lemons. Do not cut into smaller pieces for frying, because the lemons will start oozing out water.
I have used a mix of regular chilly and Kashmiri chilly which is less spicy and gives a good color to the pickle. Dry roasting the fenugreek powder and hing will enhance the flavor of the pickle.

 

Stuffed lemon pickle recipe

 Cooking time- 10 minutes
Recipe type- pickle
Cuisine- Kerala/ Indian

Ingredients
Lemon -10( medium sized)
Salt- as needed
Turmeric powder- 1/3 tsp
Chilly powder-1/2 cup
( add according to your spice tolerance)
Fenugreek powder- 1 tbs
Asafoetida- 1 tsp
Garlic pods 8-10
Ginger- 1 inch thick

Sesame oil- 1/2 cup
Vinegar-1/3 cup

Wash lemons and wipe them completely dry. Heat half of the oil in a deep pan and when it is hot carefully slide in the whole lemons and gently fry them till skin becomes soft and tender. It will also changes and shades to slight golden brown.Drain the lemons from the oil and keep aside. let it cool down completely. Do not discard the oil

Step 2: Heat the rest half of the oil in a pan. Add chopped garlic and  ginger and saute till the raw flavor disappears. Switch off the flame and add the dry ingredients- chilly powder, turmeric powder, salt, fenugreek powder and asafoetida and mix well. Put this back in low flame and stir for just a few seconds. Allow this to cool a bit.

Step 3:Take half of the masala and mix with vinegar and the oil that you used to fry lemons. Mix this and keep aside.
Use the rest of the pickle masala to stuff the lemons.Take each lemon and slit open. Do not cut it all the way through.With a spoon take little of the masala and stuff into the lemon. Repeat the same process with all the lemons. Now pour over the top of the lemons the reserved vinegar spice mixture. Allow this to cool down completely before transferring into dry air tight containers. You can start using the pickle after 10 or 15 days.

You might also like,
Vadukapuli naranga curry
Yellow dates/ Raw dates pickle
Eenthapazham Achar/ Dates pickle
Kadumanga/ Mango pickle
Lemon rice
Lemon Chicken

Try this..
Hope you will all enjoy