Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 

 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.

This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 

This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 

Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 

Red chilly powder : 2 to 3 Tablespoons

Salt : 2 Tablespoons

Mustard seeds : 1 Tablespoon

Methi Seeds : 1 Teaspoon

Ingh/ Asafoetida : A little 

Oil : 2 Tablespoons 

To Season : 

Coconut Oil : 1 Tablespoon

Mustard seeds : 1Teaspoon

Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.

2. Put salt and mix it well.

3. Dry roast methi seeds until it turns golden brown.

4. Dry grind mustard seeds and methi seeds and keep it aside.

5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.

6. Do not add any water while grinding. You can use dry grinder /chopper.

7. Add a little turmeric powder and grind it. 

8. Let all the ingredients turn soft and completely fine.

9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.

10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 

You can add mango chutney to prepare Mango Chitranna. 

Time : 30 Minutes

Serves as you use it.

Quick .Mango Pickle

Who does not like pickle? It is such a spicy yummy side dish goes well with every thing. Do you agree for my statement ? A spoon of pickle adds to the taste of food we eat is not so?

This particular mango I got from My brother in law's daughter Sandya. She got it from somebody who stays near by and the person owns a pickle mango tree. The mango I got was quite big and it was just fresh. I was lucky to taste the pickle, which she just finished preparing when we entered her home. Wow I tasted that and it was just spicy and yummy. 

The first thing when I got back is, started preparing pickle. 

One should remember that when you want to prepare pickle please keep this in mind.

Always prepare pickle with fresh mangoes as soon as you buy them.

The mango should be green, hard and the variety to prepare pickle. (All varieties of mangoes can not be used for pickle).  

It should be sour type, and should be plucked from the tree. (Not the fallen ones).

Use a glass jar to store them.

Let us see the recipe now. As I said this is a quick way of preparing pickle. No need to be put it into salt and wait. No need to sun dry. 

Things needed :

Green and Fresh Mango : 1 ( Big size )

Salt : 2 Tablespoons

Mustard Seeds : 1 Tablespoon + 1 Teaspoon

Red chilly Powder : 3 to 4 Tablespoons

Oil : 1 Tablespoon

Ingh : A  little

Turmeric Powder : 1/4 Teaspoon

Method : 

1. Wash and clean the mango. Wipe it nicely and dry under a fan for few minutes. (Moisture should not be there)

2. Greate mango along with the skin.

3. Dry grind mustard seeds till powder and keep it aside.

4. Take a dry bowl. Clean it with fresh towel or kitchen tissue.

5.  Put grated mango, salt, turmeric powder and chilly powder.

6. Mix all the ingredients along with grated mango.

7. Add dry ground mustard seeds and mix it again.

8. Keep a pan on the fire and add oil. Heat and put mustard seeds and ingh.

9. Let the mustard seeds splutter. Add this to mango pickle and mix it well.

10. Mix it again and store it in a glass jar once it cools. Better keep it in a fridge.

Note :

Use of green savoury mango taste best. Adding rock salt is optional. Adding roasted methi powder is also optional. Adding more oil and Gingly Oil is optional. This pickle taste better after 2 days. It can stay for at least 2 to 3 months in the fridge. 

Time : 15 minutes

You can have 1 Small bottle of pickle. 

Amtekai (Hog Plum) Pickle

Pickle is a spicy dish. Varieties of pickles are available in the market under so many labels. But still its worth having home made pickle at home. We all know pickle goes hand in hand with almost all the main dish. It is one of the must side dish with curd rice. Parothas need pickle along with curd. Pickle -Ghee and bowl of hot rice is excellent. And when your curry or side dish turn bad pickle comes as handy. So pickle is one of the must dish one should try and prepare home made pickles. We can make pickle with raw mango, tender mango, lemon, mixed vegetables (carrots, cauliflower etc)

Pickle is known in different names in different parts of India. In Karnataka we call it as uppinakai. Tamil-oorgai, Telugu- oorugaya/pachadi and in Hindi its Achaar. In Tulu it is known as Uppad. In Marati it is lonache, Konkani-adgai and in Gujarati it is athanu.
The method of preparing pickle differ one from one state to another. In some places they sun dry the mango or lemon or whatever they use for pickle. In South Canara we do not do that. There is a traditional way to prepare pickle and it does stay for years.
Here I have tried Hog Plum pickle. I did not get the very tender hog plum. Using the tender ones are always better. I got little big one. So I had to cut them into pieces to make pickle. But the seed was not hard either. It is not easy to cut once the hog plum grow bigger since its seeds turns as hard and it is not so good to put pickle because we do not get much pieces.
Lets see the recipe :

Ingredients :

Hog plum : 1 K.G
Salt : 3 to 4 Tablespoons
Chilly Powder : 2 to 3 Tablespoons
Mustard Seeds : 2 Tablespoons
Methi /Fenugrik Seeds : 1 Teaspoon
Oil (Any cooking oil) : 1 Tablespoon
Ingh/Asafoetida  : a pinch
Turmeric powder : a pinch

Method:

1. Wash and let it dry nicely. Clean the water in a fresh dry kitchen towel.

2. Cut them into pieces.

3. Take a big bowl. Add 11/2 Tablespoons of salt. Put the cut hog plum pieces into salt and mix it well.

4. Leave this mixture of hog plum pieces with salt for a day. ( Mix it well once in between).

5. Now keep a big pan on the fire. Add a glass of water. Add 2 tablespoons of salt.

  6. Add the salt which hog plum pieces are kept. Let the salt water boil nicely for 4 to 5 minutes.
 7. Put off the fire and add cut pieces which are soaked in salt water. Let it cool.

  8. Keep a pan on the fire and heat. Dry roast methi/fenugrik seeds till they turn brown.

9. Put off the fire and add mustard seeds. Let it cool.

 10. Now grind mustard seeds, methi seeds and chilly powder using boiled salt water. Use little salt water while grinding.

 11. Mix this ground spice with chilly powder to the salted pickle.Mix it well.

 

12. Keep a small pan on the fire. Heat and add oil. Add little mustard seeds (1/2 spoon) and ingh. Let the mustard seeds splutter.
13. Add this mustard seeds mixture to the pickle. Let it completely cool.

 

14. Shift the ready pickle to a glass bottle.

Note :

Keeping the pickle in the fridge is always safe. Even though you use dry utensils some time it may get fungus because of the moisture.
Adding more oil is optional. Just use one more tablespoon of oil on the top of pickle and then cover it tightly. Use salt according to your taste. You can also use only mustard seeds (optional). Methi/ Fenugrik seeds help the pickle to reduce heat (body heat) in it. It also adds taste to the pickle. Just one teaspoon of methi will do. If you use more methi, pickle may turn bitter. Adding more chilly is also optional.
Time  : 1 Day + 30 minutes.
Serves : 1 Big bottle.