Showing posts with label pickle type. Show all posts
Showing posts with label pickle type. Show all posts

Tuesday, June 12, 2018

Raw Mango Traditional Chutney. (ಹಿಂಡಿ).

Raw mango chutney/ ಹಿಂಡಿ as we call it is one of the traditional dish done with raw mangoes. This chutney is used as one of the side dish with dosa, idli, rice, curd rice and many more main dishes.
It is so easy to prepare and enjoy.


This chutney is so handy and it helps and eases our daily work . In South Canara in our homes we normally do not prepare chutney always. It has become a habit that we use varieties of pickles especially mango pickles. The varieties of mango pickle like, ಕೆತ್ತೆ, ಅಡುಗಾಯಿ, ಮಿಡಿ, ಹಿಂಡಿ, /kette, adugaayi, midi, hindi etc. Each type of pickle is yummy to taste and some last long at least for 2 to 3 years even.
This particular variety of pickle/chutney is done very easily and quickly. Normally when the raw mango starts this variety of pickle is prepared.
I have used raw mango, mustard seeds, coconut oil, roasted methi/Fenugrik seeds, red chilly powder.
No need to keep mangoes in salt, or boil any salt water.
I have used one big raw mango.
Let us see the recipe

Things needed :

Raw mango : 1 Big size
Mustard seeds : 2 Tablespoons
Methi seeds : 1 Teaspoon
Salt : 5 to 6 Tablespoons
Chilly Powder : 3 to 4 Tablespoons
To Season/Temper :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Ingh /Asafoetida : A pinch

Method :

1. Wash and wipe mango with clean towel. Leave it for a few minutes.
2. Peel off the green outer layer and cut mango into very small pieces.
3. Take a big bowl and put mango pieces and salt. Mix it well and leave it for a few minutes.
4. Keep a pan on the fire and heat. Add methi/ seeds and put it to a bowl. Let it cool.
5. Dry grind dry raw mustard seeds, add methi seeds and dry grind it nicely.
6. Add red chilly powder and dry grind it for 2 to 3 minutes.


7. Now add cut mango soaked in salt.  Let it turn as paste and turn as chutney.
8. Mix it with a spoon edge and grind it again.

9. Remove the ready chutney to a serving bowl.

10. Add coconut oil, mustard seeds and ingh/Asafoetida seasoning and mix it nicely.


11. Let it cool completely. Store it in a glass bottle and use it as you like.
12. Better to store in fridge.

Note

Remember that to wipe mango nicely and then use it. Adding more oil, chilly powder is optional.
Use of coconut oil is optional. You can also prepare mango rice chitranna using this mango chutney.
Any brand of chilly powder is optional. I have used MTR red chilly powder.
Time : 20 Minutes.
Serves : Depends upon the servings.

Tuesday, March 6, 2018

Mango Tokku/Chutney

Mango/mavinakai /raw mango tokku/chutney is one of the side dish that goes well with curd rice/plain rice or with any other main dishes for spicy lovers. It is good to have them for good digestion.

The season is here and here we go with one of the best tokku/chutney in Udupi style.
This Mango chutney is one of the handy dish. We can mix this tokku with plain rice and turn it as Mango sasive chitranna./Savoury Spicy Rice.
 I have used raw mago, green chilly, red chilly powder, methi and mustard seeds.
Let us see the recipe now :

Things Needed :

Raw Mango : 2 . (Savoury mangoes)
Green chilly : 2 to 3 
Red chilly powder : 1 Tablespoon.
Mustard seeds : 1 Tablespoon
Methi seeds : 1/4 Teaspoon
Salt : 1 to 1 1/2 Tablespoons
Ingh/Asafoetida : A little 
Oil : 1 Tablespoon

Method :

1. Wash mango and clean it with a clean towel. See that all the moisture goes off.
2. Grate it and keep it aside.

3. Wash and slit green chilly and keep it aside.
4. Dry grind mustard seeds and keep the powder aside. ( 1 Tablespoon full).

5. Keep a pan on the fire and heat. Add oil and mustard seeds. ( 1 Teaspoon). Let it splutter.
6. Add slit green chilly and mustard seeds. Fry for a minute. Add Asafotida.

7. Add grated mangoes and a pinch of turmeric powder. Mix it well.
8. Add salt and stir till it changes its colour and thickens.
9. Add red chilly powder and mustard seeds. Stir till the oil oozes on the top and the sides.

10. Stir for another 3 to 4 minutes and put off the gas. Let it cool slowly. (Let it be in the pan til it cools down).

11. Shift the ready Mango Tokku to a clean bottle. 
12. Serve ready Mango chutney whenever you wish.

Note :

Adding more oil is optional. It should be cooked well without adding any water. Even a drop of water /moisture makes the chutney to spoil spoon. Adding more chilly is optional. I have used coconut oil to prepare this tokku.  Use of Til /Sesame oil is optional.. You can keep this tokku for at least 3 to 6 months in fridge. It is always better to keep this tokku in a fridge. ( Some time by mistake using a wet spoon makes the tokku to for fungus. Be careful and use dry spoon.

Time : 10 Minutes.
Serves : As you wish.