Nasuha Blog: Pickle

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Making a finger licking, mouth watering pickle is an art. Over the years, I think I have excelled in this. Before I used store bought pickle masala for making the pickles. This is my mother-in-law's recipe which she used to make often when we were in India. Now when she was here, we were lucky to get small shrimp from Costco. This pickle tastes better with small shrimp. She made this and stored in an airtight glass jar. I hid it from my husband and daughter and give them once in a while or else they would finish off within a day. This tastes amazingly delicious along with hot steaming rice. This will be loved by all the seafood lovers.

Pickling is a process of preserving food. Indian pickles can be made with almost every vegetable and also with fish, chicken, prawns and so on. I will make sure that one rack in my refrigerator is always filled with different varieties of pickle bottles. If you want more pickle recipes then you can check here.

In this, the prawns are marinated with the required amount of spices and fried in oil till done. Prepare the pickle by adding garlic, ginger and all the spices and mix along with fried prawns. The flavors of the spices and the slight tanginess from kokum are well incorporated in the pickle and a finger-licking deliciousness will be ready which can be enjoyed anytime with anything.

Ingredients:
Marination:

Shrimp- 2 lbs
Red Chilli Powder- 2 tbsp
Salt- as required
Turmeric Powder- 2 Tsp
Sesame Oil- 1/4 Cup

For the pickle:

Ginger (grated)- 2 tbsp
Garlic Cloves- 10- 15nos
Red Chilies- 5 nos
Salt- as required
Mustard Seeds- 1 tbsp
Curry Leaves- few
Red Chili Powder- 1 tbsp
Fenugreek powder- 1/2 Tsp
Turmeric Powder- 1 Tsp
Kokum- 2- 3 pieces (optional)

Method:

Mix everything for marination except oil, keep this aside for about 3- 4 hours or overnight, so that everything will get blended well.
Heat oil in a pan, fry the marinated prawns till the water gets evaporated this will take about 10- 15 minutes. Once the prawns are fried well, keep them aside.
Meanwhile, in the same oil, splutter mustard seeds. Add the grated ginger, garlic cloves, red chilies and curry leaves. When the raw smell disappears, lower the flame, add the red chili powder, turmeric powder and fenugreek powder.
Stir for a minute, add the kokum along with marinated prawns, Mix well and switch off the flame.
Tasty and yummy prawn pickle is ready to store in airtight jars and enjoy.

P.S: Instead of kokum you can also add 2 tbsp of vinegar.

Andhra food is known for its spicy food. It consists of mouthwatering vegetarian and nonvegetarian dishes. The scrumptious cuisine consists of palatable biryanis, rice, tempting gravies, tangy pickles and heavenly desserts.

As I grew up in Andhra, I love Andhra cuisine to the core. My mom prepares different varieties of tasty and spicy pickles, which we all like to have along with our daily rice, roti, dosas, idlis and so on. Every time the glass jars are filled with one or two varieties of pickles. If one pickle gets over she is ready with some different variety of pickle. Always the jars are filled with delicious assortments of pickles. Likewise, I have become like her. I love to prepare and also eat pickles. Whenever I get raw mangoes/ amlas/ lemons, I grab the bag and prepare pickles and store them in different glass jars. Now my daughter is also a big lover of pickles. She loves to eat the pickle along with rice. I won’t make them spicy, as she loves to eat them.

This tomato pickle I am trying for the first time.Traditionally in Andhra, tomato pickle is made by using sun-dried tomatoes. This which I made is an instant pickle, can be stored for about 3- 4 months in a clean and sterilized glass jar. Everyone has their own version of making pickles. This is my version of a delicious, mouthwatering, long lasting, tasty and tangy tomato pickle. Just try this out and let me know.

Ingredients:

Tomatoes- 1 kg
Tamarind- a lemon size
Oil- 1 Cup
Mustard seeds- 2 tsp
Fenugreek seeds- 1 tsp
Dry Red Chillies- 5 nos
Garlic cloves- 1 no
Curry Leaves- few
Red Chilli Powder- 5 tbsp
Turmeric Powder- 2 tsp
Salt- as required
Asafoetida- a pinch

Method:

Wash and roughly chop all the tomatoes, meanwhile heat ½ cup of oil in a nonstick pan and drop all the roughly chopped tomatoes.
Stir on a medium flame till all the moisture from the tomatoes is evaporated. This will take almost 20- 25 minutes. In the middle of the stirring, the process adds the lemon sized tamarind and let it boil along with the chopped tomatoes.
When all the moisture is evaporated from tomatoes, switch off the flame and let it cool.
When tomato and tamarind mixture is completely cooled, grind this to a fine paste using a hand blender.
Dry roast the fenugreek seeds and grind to a fine powder. Keep this side.
Heat the remaining oil in a pan. Splutter the mustard seeds. Add the curry leaves, dried red chilies, and garlic cloves.
Stir for about a minute or 2. Lower the flame and add the red chili powder, turmeric powder, roasted fenugreek powder and adjust the amount of salt.
In the above, add the ground tomatoes and tamarind mixture along with a pinch of asafoetida. Taste and adjust the salt accordingly. Cook the tomato mixture till the oil starts to float on top. Turn off the flame. Let it cool completely and transfer in a clean and sterilized glass jar.

Avakaya/ Mango pickle is an authentic pickle exclusively prepared in Andhra. Those who grew up in Andhra will know the specialty of this pickle. I love this a lot. My mom mixes steaming hot rice along with dal, a dollop of ghee and this pickle and the taste was mind blowing, which I won’t forget in my life. A magical combination they are.

In almost all the houses in Andhra, they used to make this pickle at home. My friends always used to bring lunch which was pickle mixed rice i.e “avakaya annam”.

My mom used to prepare almost all the Kerala pickles, but this avakaya is the one which she doesn’t know the exact proportions. “Priya” pickles are most famous pickles, and they used to have the “mango avakaya”, which my dad used to bring regularly. Our favorite past time in the afternoons, when my mom used to take a nap, is to take a mango piece from the pickle jar, wash it and enjoy it. This used to happen regularly and my mom used to wonder, how come a big jar of avakaya got over within a few days of purchase.. :) (this is a secret till now…)

I used to think that preparing this pickle is a big and tiring process until I stumbled upon the wonderful blogger Lubna’s blog

If we have the right proportions then making this pickle is not a difficult task. This pickle is made in large portions, because of its good shelf life and that too without refrigeration. During the mango season, the Andhra markets are flooded with varieties of raw and ripe mangoes. They used to sell raw cut mangoes for pickling. The mangoes used for avakaya is cut along with the inside shell, which is a difficult process. If the shell is not intact then the piece should be discarded, as they turn soggy.

Here in the US, I got raw cut mangoes in the frozen section, but I was not sure of how they will turn out after preparing this pickle. But to my surprise, they turned out just like the store bought ones. Just thaw them till done and wipe with a clean tissue and start the pickling process. I was excited and happy by the outcome. I am sure that you all will love this. Just try this out.

Adapted from Kitchenflavours:

Ingredients:

Mango pieces- 3 cups
Mustard seeds Powder- ½ Cup
Fenugreek powder- 1 tbsp
Red Chilli powder- 1 Cup
Salt- as required
Oil- 2 Cups
Garlic Cloves- 2 Cups

Method:

Take mango pieces in a bowl, add the mustard seeds powder, fenugreek powder, red chili powder, garlic cloves, and oil.
Mix well along with salt. Combine everything and keep this in an airtight glass jar.
After 3 days open the jar and using a clean ladle, give it a nice stir. Keep it closed.
Repeat the process for every 2- 3 days till 10- 15 days.
Enjoy the mango pickle along with hot steamed rice and a dollop of ghee.