Manga Pachadi

Manga Pachadi is a sweet - sour - spicy thick syrupy preparation with raw mango. 

Select raw mangoes which  are sweet + sour  ( if not then sour ones are fine) 

Cut into random shaped pieces. I mean don't bother too much. Obviously the seed is to be removed .

In a frying pan give thadka ( seasoning) with following :

Mustard
Jeera
Hing
Pinch of Turmeric powder
2 to 3 red chillies ( as per taste)
Some curry leaves (Kadi Patta)

Put the cut mango pieces into the hot tadka , add little salt and some water, toss till done.
Add powdered jaggery , stir, cook to a moderately thick consistency ( till the jaggery is well blended)

This is Manga Pachadi. Goes well with Chapati. Can be eaten by itself also. A favorite with South Indians. It has a sweet + sour + salty + hot spicy taste and a very characteristic flavor .

Amla/Avla/Nellikkai/Gooseberry Pickle

Amla Pickle

I have often read that Amla is a rich source of Vitamin C and does not loose its Vitamin by cooking. I love pickles. But the ready made pickles we buy from the shops have too much salt and may contain preservatives. Also they are not fresh and very expensive. Amla sells at about Rs. 40 per kg . So here are 2 recipes for Amla Pickle. Amla has a slightly bitter taste. If u feel the pickle is bitter, add some Amchur ( dried mango)  powder or squeeze some lime juice in the final stage.

Select biggest size that you can get , light green translucent Amla.  They taste less bitter. Wash , put in a vessel, add water to cover at least half of them ( more water is ok) , add Turmeric powder and salt. I also add little hing ( asefoteda may be misspelt here) powder for flavor. Pressure cook . One whistle is sufficient. Cool. The Amla is soft. Remove seed with a knife ( very easy) and cut into pieces. Important: Keep the cooked water. Don't throw away. 

Amla Thokku 

1. Heat Til ( sesame seed )  oil  about 4 to 5 tbsp. for half kg Amla.

2. Add mustard.

3. After the mustard has spluttered, add

• 1 tsp. methi ( fenugreek) seeds
• 4 to 5 tbsp. red chilli powder as per your taste , 
• 1 tsp. hing powder, 
• 1 tsp. turmeric powder

4. Fry together till a nice aroma comes. Methi seed should splutter.

5. Add cooked and cut Amla and the cooked water.

6. Taste to see if you require more salt.

7 Mash nicely and keep stirring and cooking till oil oozes out of the thokku. Taste to see if it is bitter. If so, add some Amchur powder or squeeze some lime. Stir and mix over heat. The thokku is now ready. .

8. Store in a air tight bottle in the fridge. 

Can be consumed for about 2 weeks.
Longer shelf life of a month or more can be achieved by storing in the freezer - in this case, reheat nicely in  a Kadai for consumption. .

Amla - green chilli - ginger pickle
1. Cut green chilli, ginger into fine pieces. Quantity will depend on the spice you require. I like nicely spicy - so more ginger and spicy green chilli.

2. Heat 2 tbsp. til oil and add mustard. When it has spluttered, add green chilli , ginger , 1 tsp. hing powder. . Fry a little. Add cooked, cut Amla and the cooked water . Taste for salt. Keep stirring , don't mash the pieces and cook till oil oozes out. Check for bitterness and add lime juice or Amchur powder. Mix and heat for a while.

3. Store in a air tight bottle in the fridge. 

My mother loves the green chilli version. The thokku goes very well with Chappati, Dosa, Idli, Curd rice etc.




Why add cooked water? Otherwise the pickle tastes very bitter.