It has been almost 2 years since I participate in Indian Cooking Challenge. When I saw this month’s challenge, it reminded me of my summer holidays and the pickling day(s) at my paternal grandmother’s place. My grandmother was not a good cook, in fact she did not know how to cook but her co-sister who lived in a nearby village was an excellent cook. Every summer, in mid-May she would make a weeklong trip to our (my grandmother’s) place and would make different varieties of pickles to last a year. One to one and half days would be spent to prepare the pickles and everyone in the household, the women folk and domestic help would help out in the preparation. My uncle and I were the official tasters of the pickles! 🙂 Back then, I apparently was a very good taste taster. Over the years my taste buds kind of weakened and I don’t think I am good taste tester anymore 🙁 . Anyway, one of the pickles this grand-aunt prepared was a sweet pickle; either with sugar or jaggery. Back then I use to eat a lot of spicy food, lot spicier than what I eat now and was very fond of pickles. In fact, back then all I ate was spicy hot pickles. But the sweet pickles that my grand aunt prepared were an exception. Despite being sweet, those pickles were one of the best pickles I had ever tasted.
When I saw the challenge for this month, I wanted to participate this time around. It has been so long since I ate bellam (jaggery) and chekkara (sugar) pickles and prepared it this afternoon. The challenge is instant jaggery mustard mango pickle from Maharashtra, recipe shared by Varada. I substituted green mango with green apple, reduced the quantity of mustard and adjusted seasoning according to my taste.
Total Time: 15 – 20 minutes
Preparation: 10 -15 minutes
Cooking Time: 5 minutes
- 1 Green Apple or 220 grams or almost ½ lb. Green Apple (Raw Mango is preferred)
- ¼ – ½ cup Mustard Seeds (I used ¼ cup)
- ½ tsp. Fenugreek Seeds
- 1 cup chopped Jaggery
- ¼ – 1/3 cup Chili Powder (I used 1/3 cup)
- ¼ cup Salt (adjust to taste)
- ½ – 1 tbsp. Turmeric Powder
- ½ cup Oil
- 1 tbsp. Mustard seeds (I felt I could have used less)
- 1 tsp. Asafetida ~ Hing
- ½ tbsp. Turmeric Powder
- Wash and cut the apple and remove the core. Cut apple into small pieces.
- Heat oil in a pan for tempering, add mustard seeds. When seeds pop, add asafetida, turmeric and turn off the heat. Let the tempering cool.
- Meantime, grate or cut the jiggery into small pieces.
- Grind mustard seeds, fenugreek seeds, turmeric powder, red chili powder, jaggery, and salt with about ½ – 2/3 cups of water. I used a spice grinder to powder mustard seeds and fenugreek powder. In a wet grinder I ground jaggery, chili powder, salt with some water.
- Add jaggery paste and spice powder to apples and mix well.
- Add the tempering to the apple mixture and mix properly until all the spices coat the apples.
- This pickle stays fresh for 15 – 20 days.
- If using raw green apple, remove the skin and cut it into small pieces or grate it.
Varada’s Note: (copy pasting)
- This pickle is usually made when raw mangoes are easily available as this pickle cannot be stored long term.
- The smaller the pieces of mango the quicker the masala seeps through. Dicing or grating the mango helps the flavor to be absorbed quickly.
- In the US I usually reserve a tablespoon of salt to keep the pickle from getting too salty.
- Adjust the red chili pepper according to taste. Or use paprika for a milder flavor.
This day in 2010: Ariselu
This day in 2012: Sarvapindi
Recipes I posted this month in 2009, in 2010, in 2011 in 2012 and in 2013.
Events: Linking this to Fabulous Feast Friday, a linky party started by Mireille. This weekend Srivalli is hosting edition # 6 along with her co-host Prachi.