I am back with Khalle Ambo | Uppu Manga | Mangoes in Brine, another gem of a recipe by Anupama Micheal. (I am starting to believe this friend of mine deserves a category all by herself on my blog.)
It all started in a food group that I am a part of. One of the participants posted their attempts at making mangoes in brine and then Anupama contributed her recipe along with a wonderful Gozzu | Gotsu made with these brined mangoes.
By now you know that I love and try everything that Anu suggests and so here I am with this super-duper easy way of preserving mangoes for the year and then making fabulous chutneys with it.
Khalle Ambo is an excellent way of preserving and using mangoes well past the summer. I was first introduced to this wonderful mangoes preserved in brine by my sister-in-law's mother and have been a fan ever since.
Coorg, GSB, Karnataka
1/2KgSmall, Dark Green Mangoes
1/4KgSaltRock Salt Preferred
3 to 4LitresWater
Wipe the mangoes dry.
Bring the 2 litres water to a boil.
Turn off the heat and immediately add the mangoes to the hot water. The mangoes must be fully immersed in water.
Cover and set aside till the water cools completely and the mangoes change colour.
Carefully take the mangoes out of the water.
In a dry jar, place a couple of mangoes and add some salt. Add a couple of more mangoes and add salt. Layer the salt and mangoes alternately.
Pour enough clean drinking water into the jar so as to cover the mangoes completely.
Close the jar and make sure it is air-tight.
Let the mangoes to pickle in brine for at least 3 months before using them.
Recipe for Khalle Ambo | Mangoes in Brine: The GSB Way
Ensure that the jar in which you will pickle the mangoes is dry and clean.
Using a clean and dry cotton cloth, wipe the mangoes dry.
In a large vessel, boil 2 litres of water.
When the water starts bubbling, take the vessel off the heat.
Immediately, add the mangoes to the hot water. Ensure that the mangoes are fully immersed in water.
Cover the vessel and set aside for about a couple of hours.
Let the water cool completely. The mangoes would have also changed colour to a paler green by this time.
Gently remove the mangoes from the water.
In the jar you will use for pickling, create alternate layers of mangoes and salt.
Gently pour clean drinking water into the jar till the mangoes are fully immersed.
Close the jar and let the mangoes to pickle in the salt water for at least 1 month.n You know the mangoes have pickled when they wrinkle and shrivel a bit.
Use Khalle Ambo to make Khalle Ambe Gotsu | Uppu Manga Gojju | Uppu Mavinikai Gojju.
This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)).
Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone who can take the simplest of ingredients and transform it into a magical dish from it. This recipe for Avabaddalu is a testament to this fact and one of the many recipes I hope she contributes to this blog.
Avabaddalu literally means “mustard-y pieces” (as you can see I am making up words as I go along) and if you love raw mango (mammidikaya/kairi) and mustard then this is THE recipe for you. All you have to do is grind together some mustard seeds, green chillies and add the paste to raw mango pieces along with some salt and asafoetida. Voila! your instant pickle is ready.
3-5Spicy Green Chillies. Pacchi MirapakayaAdjust to your level of spiciness
3-4tbspSesame Oil, Nuvvula Nune, Gingelly Oil
Salt to Taste, Uppu
Wash and dry the mango thoroughly.
Chop to small pieces and set aside.
Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.
Add the mustard paste and asafoetida to the mango pieces.
Add a sesame oil, if required, and mix well.
Let the Avabaddalu rest and pickle for about an hour.
To store Avabaddalu, refrigerate it!
I use sea salt/rock salt and so ground it along with the Mustard seeds. If you are using table salt, you can add it later as well.
Step-by-Step Method to Make Avabaddalu with Pictures
Choose a mango that is sour, typically dark green and firm.
Wash the mango and dry it thoroughly as moisture will spoil any pickle. I typically wipe it dry and then set it aside for 10-15 minutes.
Chop to the mango to small pieces (along with the peel) and set aside.
Using the dry grinder and grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste. Alternatively, you can just dry grind the mustard seeds with the chillies into a powder and add it along with the salt and oil to mango pieces.
Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
Using a dry spoon, mix well till all mango pieces are well-coated with the mustard paste. Add more sesame oil, if required and if the mango pieces seem dry.
Cover and set aside the Avabaddalu to rest for about an hour. In this time, the mango pieces will release some sour flavour and absorb the mustard flavour.
The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.
Pickling tender green peppers in lemon juice is something we learnt from my erstwhile neighbours. The Subramaniams were our neighbours for over 15 years. Subramaniam Aunty was from a proper Tamil Iyer family while Subramaniam Uncle was from a Palakkad Iyer family. Both were foodies to the core and used to invite us over to taste absolutely yummy stuff. 🙂
Subramaniam Aunty taught my mom to pickle Tender Green Peppercorn in Lemon Juice and it has become a staple in our home. A couple of days ago when I saw fresh green peppercorns in the market, I could not but give in to the temptation of making this delicious Green Pepper Pickle.
How to Make Tender Peppercorn Pickle | Fresh Green Pepper Pickle
Making Time: 45 Mins
Pickling Time: 2 weeks
Equipment: Air-tight glass bottle with a wide mouth (at least 250 ml capacity)
Tender Green Pepper on Stem – 100 gms
Salt – 3 tbsp
Lemon Juice – 1 to 1.25 Cup
Ensure that you have a completely dry glass bottle
Wash the tender pepper and pat with a cotton cloth.
Set aside the tender pepper to dry completely. Do not separate the peppercorn from the stem.
Place the peppercorn in a large glass or ceramic bowl.
Pour the lemon juice over the peppercorns.
Add the salt.
Using a dry spoon mix well and set aside for 1 hour.
Transfer the peppercorns with the lemon juice and any residual salt into a dry glass bottle.
Ensure that all the pepper is submerged/completely covered in the lemon juice.
Close the bottle and set aside to pickle for 1 to 2 weeks.
Gently shake the bottle every couple of days.
After the pepper has pickled (it will turn a paler green and eventually blackish), mix well with a dry spoon.
Serve a little of the green pepper pickle (Kurumilagu Uragai) with Thayir Sadam or Dal-Chawal.
When you buy the green peppercorn, ensure that the peppercorns are green and tightly stuck to the stem. This means that they are fresh.
Do not separate the peppercorn from the stem. If you do, the pickle will go bad very quickly. 🙁
If you have some peppercorn that have separated from the stem, do not add them to the pickle.
As time passes, you will find that the stem of the peppercorn goes black and then the peppercorn itself starts to turn black. That is perfectly natural.
As with any pickle, ensure that the peppercorn, the bottle, and any spoon or utensil that you use is dry.
Do not pickle this in a steel vessel. You will find it corroded and the pickle spoilt.
Nimmakaya Urugaya (or simply Nimmakaya) can be fund in most South Indian homes and certainly in many South Indian weddings. The pleasure of having Nimmakaya with Perugu Annam (curd rice/thair sadam) is indescribable.
This pickle is one of the few foods that you can “taste” when you are ill and when your sense of taste is dulled.
As children, when we were ill, my mother and grandmother would wash off all the spice/masala from the pickled lemon pieces and give us the piece to suck or with pappu annam or perugu annam. On other days, I would save the “cleaned” piece for the last while having lunch/dinner, only to have my brother steal it! 🙂
You can find lemons all through the year in India. However, the best time to make lemon pickle is in winter when you get the juicy fruit in abundance.
This is a nilava urugaya, which means that you can preserve and use it for up to 2 years or more.
Winter is upon us and with it come lovely winter vegetables like Chukka Koora/Khatta Bhaji, Sweet Potatoes/Shakar Kand, Purple Yam/Kand, Fresh Peas/Vatana…
One of my absolute favourite winter vegetables is Usirikaya/Amla/Indian Gooseberry. I can eat it pickled in brine, as Usirikaya Nilava Pachadi (Chutney), as a murrabba/jam, in a pappu or then as a pickle…..
This recipe is for the pickle called Usiri Avakaya in Telugu and Nellikai Urugai in Tamil.
How to Make Usiri Avakaya | Nellikai Urugai
Usirikaya | Nellikai | Amla | Indian Gooseberry – 1/2 Kg
Mustard Seeds – 50 gms
Chilli Powder – 100 gms
Salt – 60 gms
Fenugreek Seeds – 1 tbsp
Turmeric Powder – 1 tsp
Asafoetida – 1/2 tsp
Sesame Oil – 225 ml
In a wok/kadai, dry roast the fenugreek seeds till they start to change color.
Set aside the fenugreek seeds to cool.
Grind the cooled, roasted fenugreek seeds to a fine powder.
Grind the mustard seeds to a fine powder.
Wipe each usirikaya with a soft cotton cloth to ensure it is dry.
In a wok/kadai, over medium flame, heat the oil.
Add the usirikaya to the hot oil.
Over medium flame, fry the usirikaya for about 15 minutes till the usirikaya starts to soften. The usirikaya starts to crack open as it cooks and softens.
Take the wok off the heat and let the usirikaya and oil cool completely.
Add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.
Let the Usiri Avakaya cool completely.
Transfer the uragai to a dry clean glass bottle.
Let the Usiri Avakaya marinate for about 1 week before eating.