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CHUTNEY
GROUNDNUT CHUTNEY
         Groundnut Chutney is one of the most flavourful and creamy Coconut Chutney prepared with roasted Groundnuts/peanuts. This Chutney is unique to Kongu Cuisine & it's quite compatible with Idli, Dosa, Adai, Appam, Paniyaram etc., Groundnut Chutney stands apart for its unique flavour and taste.
     The first time I tasted this chutney was at my husband's friend's house.  His mother, a quiet, warm and welcoming person, will never allow us to go without eating, whenever we visit their place.  And all the more she sounds so exciting when she says, I have made Verkadalai(Groundnut) chutney today for Tiffin.  I had wondered then, what's so special about this Chutney and it was only until I tasted it.  This Groundnut chutney is her recipe.

For more Recipes from KONGU CUISINE, Click here...



Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Condiment/Chutney
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes

For more CHUTNEYS & CONDIMENTS, Click here...

HOW TO COOK GROUNDNUT CHUTNEY

 

INGREDIENTS :

Groundnuts/Peanuts - 1 Cup
Coconut - 1/2 Cup
Dry Red Chillies  - 2-3 Nos.
Garlic - 2 cloves
Tamarind - 1/2 Lime Size
Cane Sugar/Jaggery - A Small Piece
Salt - To Taste
Oil - 1 Tspn

For Tempering:

Oil - 1 Tspn
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

METHOD :

  • Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
  • Remove from fire and allow it to cool down.
  • Slightly break it up with your hands until the skin is removed.
  • Toss the groundnuts and blow out the skins.
  • Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in a very low flame until it puffs up slightly.
  • Saute Garlic cloves in it and keep it aside.
  • Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
  • First dry grind the ingredients, then add water as required.
  • Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
  • Pour this over the Groundnut Chutney and mix well.
  • Groundnut Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

NOTES :

  • Dry roasting the Groundnuts brings out the flavour and natural oil from it giving the Groundnut Chutney a unique taste.
  • While roasting the groundnuts, care should be taken not to burn it.
  • You can use Groundnuts without removing its skin too.
  • Adjust the amount of Red Chillies to your taste preference.
  • Tempering the Groundnut Chutney is optional.
ADAI / DOSAI
VAZHAIPOO / PLANTAIN FLOWER DOSAI
      Dosai, Adai, Pesarattu all are variations of South Indian Pancakes made with Rice and Lentils - rich in Protein and Fibre.  This Vazhaipoo Dosai/Adai is a simple variation of Lentil Adai.  Just add few florets of Plantain Flower to the batter and there you go with an exquisite Pancake with more flavour and aroma.  All the more it's nutritious.
     My 'SIL' said that her neighbour 'Sadha' had prepared this Adai and it was very tasty, but unfortunately I couldn't taste it.  But I was immensely urged to make it the moment she said about it and I immediately asked for the recipe and rest is what you see here.
     I usually cook Vazhaipoo, whenever I can get hold of a fresh one in market or when the banana tree in my backyard blooms.  I make stir fries, kootu, vazhaipoo vadai or vazhaipoo kola urundai with it.  But Vazhaipoo Dosai was very much new to me, but it is the third time in a row I am preparing this Dosai, since I got the recipe.  First time I was in search of plantain flower in the market.  Though it tasted good, it lacked the fresh aroma of the florets in the Dosa.
     After few days the Banana tree in my backyard bloomed, I was literally overwhelmed to see it and immediately assured myself to make this Adai as soon as all the Plantains shoot out from the blossom.  I love the smell of this Plantain blossom - it smells so heavenly, I feel there is nothing comparable to it.  Soon after, another two banana trees blossomed.  This Adai prepared from the fresh blossoms - 'From my Garden to my Kitchen', was more fragrant and aromatic.

Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai/Adai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 2-3 Hours
Cooking Time - 20 - 30 Minutes

INGREDIENTS:

To Soak & Grind :

Raw Rice - 1/2 Cup
Parboiled Rice - 1/2 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Black Gram Dhal - 1 Tbspn
Green Gram/Moong Dhal - 1 Tbspn
Dry Chillies - 2-3 Nos.

To Grind :

Plantain Flower Florets - 1/2 Cup
Grated Coconut - 2 Tbspn
Fennel Seeds - 1 Tspn

To Mix :

Turmeric Powder - 1/2 Tspn (Optional)
Asafoetida - A Pinch
Onions - 1-2 Nos.
Green Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - As Required.

METHOD :

  • Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
  • Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
  • The batter should be slightly thicker than Dosa batter. 
  • Transfer the batter to a bowl.
  • Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them. 
  • Remove the florets from butter milk before grinding.
  • Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
  • Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
  • Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
  • There is no need to ferment this batter.
  • Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
  • Spread it in Circular motion until its evenly spread.
  • Drizzle few drops of oil over the Dosai and lower the flame.
  • Cook the Dosai in medium flame until they are cooked.
  • Flip the Dosai and cook the other side until it turns into a fine golden colour.
  • Serve it hot with Sambar or Chutney of your choice.
  • Its tastes great with Avial or powdered Jaggery/Cane Sugar. 
  • I served this Adai with Groundnut Chutney.

NOTES :

  • I usually like to make Adai, slightly thinner and crispier like dosa.
  • Adjust the amount of water accordingly for preferred batter consistency.
  • I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
  • Clean the plantain florets, remove the pistils and calyx from it.
  • Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
  • This will prevent browning and remove the bitterness from the florets. 
  • Rinse the florets in cold water, drain and squeeze out excess water before using them.
  • Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
  • Gingelly oil gives a good flavour to the Adai.




CHUTNEY
COCONUT CHUTNEY
    There are quite a variations of Chutneys and Coconut Chutney is one which comes to mind the on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, may be for Idli, Dosa, Uthappam, Upma, Pongal, Rava Kichadi, Puri, Kara Kozhukattai and for Snacks like Ulundhu Vadai, Paruppu Vadai, Bajjis etc., is this universal Coconut Chutney.
     This can be prepared with freshly grated coconuts for a fresh and tasty Chutneys, but if it isn't available, give a try with frozen or desiccated coconuts.  This chutney is a default side dish in any South Indian Restaurant.   Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.

Cuisine : South Indian
Course : Side Dish
Recipe Type : Condiment
Difficulty : Easy
Serves : 3-4
Author : SM  

Preparation Time : 5- 10 Minutes
Cooking Time : 5 Minutes

INGREDIENTS :

Coconut - 1/2 Cup
Roasted Bengal Gram Dhal - 1/4 Cup
Green Chillies - 1-2 Nos.
Ginger - a Small Piece
Curry Leaves - A Sprig
Salt - To Taste

For Tempering :

Oil - 2 Tspns
Mustard Seeds - 1/4 Tspn
Black Gram/Urad Dhal  - 1/4 Tspn
Dry Chillies - 1 No.
Curry Leaves - 1 Sprig.

METHOD :

  • Grind grated Coconut along with Roasted Bengal Gram Dhal, Green Chillies, a small piece of Ginger, Curry Leaves and Salt in a mixer grinder/blender.
  • Dry grind the ingredient initially.
  • Sprinkle water and grind them into a coarse paste. 
  • Finally, adjust the amount of water accordingly.
  • For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
  • Pour the tempering over to the ground Chutney and mix well.
  • Serve with your dish of choice.

NOTES:

  • The above method is how I usually make.
  • I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
  • For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding.  Temper as usual and serve.
  • Adjust the amount of Green Chillies according to your spice preference.
  • Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
  • Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.
  • Can sauté finely chopped Shallots along with the tempering.  If so avoid adding shallots while grinding them.
  • Tempering in Coconut Oil gives an enhanced flavour to the chutney.




  
RICE VARIETIES
LEMON RICE
     Rice being the Staple food of South Indians, a variety of rice dishes are prevalent in and around the area.  The list is literally a long and appetizing one.  Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice/Puliyodharai, Coriander Rice, Mint Rice, Kalkandu Rice, Curd Rice - the list goes on and on...
     In some South Indian states, a tradition of serving variety rice during Valaikappu/ Seemantham ( A tradition popular in South India carried out during the 7th month of pregnancy) is still in vogue. Normally odd numbers of rice dishes are served during the ceremony.  Rice dishes with almost all flavours, tastes and colours beautify the occasion.
     One of the simplest rice dishes ever - LEMON RICE is undoubtedly welcoming and all the more liven up the plain rice instantly.  The hint of lemon in the dish adds freshness and fragrance to the rice along with a note of tanginess.Seasoned with mild spices and nuts, it is so light, crunchy and tasty.  Just pair it up with some simple vegetarian side dish, salad or Thick Coconut Chutney (Getti Chutney). Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine : South Indian (Tamilnadu)
Course : Main
Spicy Level  : Low
Difficulty : Easy
Serves : 3- 4
Author : SM



Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

Raw Rice – 1 Cup
Lemon –1
Green Chillies –2 Nos.
Mustard - 1/4 Tspn
Bengal Gram Dhal – 1/2 Tspn
Dry Red Chillies - 2 Nos.
Cashew Nuts - 5-6 Nos.(Optional)
Ground Nuts - 8-10 Nos. (Optional)
Turmeric Powder – 1/4 Tspn
Oil – 2 Tbspn
Curry leaves – 1 Sprig
Salt – To Taste
Sugar - A pinch

METHOD :

  • Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
  • Mix the Rice with 1 Tbspn of Oil and leave it aside.
  • Extract Lemon Juice, add Salt and a pinch of Sugar to it and mix well.
  • Heat Oil in a pan, splutter Mustard seeds, Bengal Gram Dhal, Dry Red Chillies.
  • Saute finely chopped Green Chillies and Curry Leaves.
  • Add Cashew nuts and Groundnuts to the above and fry them in a very low flame, until they turn golden brown in colour.
  • Add Turmeric Powder and give a quick stir.
  • Pour in the Lemon Juice mix and leave in low flame for few seconds.
  • Add the cooked Rice and mix it until well combined in a very low flame.

NOTES :

  • Can prepare this dish with par-boiled rice too. 
  • Cook the rice variety you are using, Al dente.
  • Adjust a number of green chillies and dry chillies to your preference.
  • Gingelly (Sesame) Oil would suit best for the dish. 
  • Adding groundnuts and cashew nuts are purely optional.
  • Adjust the amount of lemon juice to suit your level of tanginess.




EGG
TAMAGOYAKI / JAPANESE ROLLED OMELETTE
     
  Tamagoyaki /Japanese Omelette is one of the easiest and most versatile egg dishes, I have come across. Tamagoyaki, literally means 'grilled/fried egg', which is made by rolling together several layers of seasoned egg. These are prepared in a rectangular omelette pan called a 'Makiyakinabe'. These rolled eggs are called 'TAMAGOYAKI' in Japanese and 'GYERAN MARI' in Korean.
     This simple Japanese-style egg roll serves as a quick add-on. I frequent this every now and then, as it is one of the most delicious egg dishes which can be cooked in the spree and all the more what you need is fewer ingredients. Another reason is that anything I make with 'EGG', is unanimously voted in our home and I love to cook quick and simple dishes. Normally rectangular pans are used to prepare tamagoyaki, even round non-stick/well-seasoned pans serve well for the purpose. It's best to use pans smaller than 10 inches.  All you need is that the eggs should easily come off from the pan while it's rolled.  This enhances the texture and beauty of TAMAGOYAKI.
     This dish is typically made with one or two types vegetables, mostly with finely chopped Scallions and Carrots. But the add-on options are endless – we can use Onions, Mushrooms,  Bell Peppers, Cabbage, Ham, Bacon, Sausages, Cheese, Seaweeds etc. I am pretty sure it's  difficult to get a perfect Egg roll the first time, but practice along with a well-seasoned pan can perfect you in due course.

Cuisine : Japanese / Korean
Course : Side Dish
Spice Level  : Low
Difficulty : Low
Serves : 2 -3
Author : SM


Preparation Time - 10-15 Minutes
Cooking Time - 8 -12 Minutes

INGREDIENTS :

Eggs - 4 Nos.
Milk - 1 Tbspn
Carrot - 1 Tbspn
Onion - 1 Tbspn
Spring Onions - 1 Tbspn
Pepper Powder - A Pinch
Mirin - 1 Tbspn
Light Soy Sauce - 1 Tspn
Salt - To Taste.
Sugar - A Pinch
Oil - 2 -3 Tspns

METHOD :

  • Crack the eggs into a mixing bowl.
  • Add Milk to the eggs along with Salt, Mirin, Light Soy Sauce, a pinch of Sugar and whisk until well combined.
  • Finely chop, Onions, Carrots and the green part of Spring Onions. 
  • Add them into the egg mixture along with a dash of Pepper and mix well.
  • Lightly grease a frying pan with Oil. 
  • Heat the frying pan on a low flame. 
  • Pour in ½ of the egg mixture into the pan and spread it all around the pan into a thin layer.
  • Cook this over low heat cook until half done. 
  • Roll the omelette half way from the right/left to the middle. 
  • Carefully move the egg roll to one edge of the pan.
  • Slightly grease the pan each time you roll up. 
  • Pour ¼ of the remaining egg mixture and spread it out thinly over the pan
  • Cook this until half done and roll it again half way up from the right/left to the middle of the pan.
  • Pour the remaining egg mixture and cook until half done. 
  • Finally roll all the way up.
  • Transfer it to a cutting board and allow it to cool for few minutes. 
  • Carefully slice the egg rolls into bite-size pieces with a sharp knife. 
  • Serve it hot or cold.

NOTES :

  • If you find it difficult to roll Tamagoyaki in a pan, You can transfer it to a Sushi rolling mat and roll up tightly to get a perfect Egg roll.
  • This would also make your cutting job easier.
  • Allow the egg roll to cool down before cutting them, otherwise, they tend to break.
  • For a simple version of Tamagoyaki, it can be prepared with just Eggs and seasonings.
  • Can add different ingredients like mushrooms, sausages or seaweed for extra flavour.
  • Finely chop all the ingredients before adding them to the egg mixture.  
  • Pour the Egg Mixture over greased pan every time you add them.
  • Ensure the layers are thinly spread.

COOKIES
CASHEW & CRANBERRY COOKIES
      This is an exceptional cookie which features a wonderful chunky combination of Cashew Nuts & Dried Cranberries. These cookies are great with a cup of milk or hot coffee or hot chocolate.
     I had a batch of dried Cranberries lying in my fridge for a long time and had been postponing the idea of cooking this recipe.   Finally, I decided to bake some Cookies with these colourful Cranberries.  I added toasted Cashew Nuts for extra flavour.  With the nutty aroma of the nuts and tanginess from the Cranberries, the cookies were an instant hit at home and I myself found it difficult to keep my hands from it.  It disappeared so soon...



Recipe Type : Cookies, Snacks
Difficulty : Easy
Yields : 24 - 30 Cookies
Author : SM

Preparation Time : 8-12 Minutes
Cooking Time : 10-12 Minutes for 1 Batch







INGREDIENTS :

All-Purpose Flour / Maida - 250 Gms
Baking Powder - 1/2 Tspn
Salt - 1/2 Tspn
Cashew Nuts - 100 Gms
Dried Cranberries - 50 Gms
Unsalted Butter - 140 Gms
Brown Sugar -200 Gms
Peanut Butter - 100 Gms
Egg (Large) - 1 No.
Vanilla Extract - 1 Tspn


METHOD :

    • Heat oven to 350℉ / 180°C. 
    • Scatter Cashew nuts over a baking tray and toast for 5-7 mins until they turn slightly golden brown in colour.
    • Cool it and chop them.
    • Grease and line 2 baking sheets with Parchment. 
    • Sift the All-purpose Flour, Baking powder and Salt once.
    • Add Brown Sugar to the above Flour mix.
    • Add Butter, Peanut/Cashew Butter and Vanilla Extract to the above bowl.
    • Rub all these ingredients together until the mixture resembles breadcrumbs.
    • Beat the Egg in a separate bowl until slightly fluffy. 
    • Mix it along with the flour mixture until it forms into a soft dough. 
    • Mix the toasted Cashew nuts and Dried Cranberries to the dough until they are evenly disbursed.
    • Do not overwork the dough at this point.
    • Roll the dough into balls and line them up on the baking sheet, leaving plenty of room for the cookies to spread.
    • Preheat the oven to 350℉ / 180°C. 
    • Bake the cookies for 10-12 mins or until they turn golden at the edges.
    • Cool the baked cookies for 5 - 10 Mins. 
    • Store them in air-tight Jars.

    NOTES :

    • Allow it to cool for 5-10 minutes on the cookie sheet.Then move the cookies to a rack to cool completely
    • They will slightly deflate as you let them cool.
    • If the baked cookies are puffy, gently press them with the back of a spoon.
    • If stored properly, Cookies stay fresh at room temperature for up to 1 week.
    • Baked cookies freeze well - up to three months.
    • Do not spread the cookie dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches. 
    •  Can freeze the Unbaked cookie dough for up to three months. Bake for 1-2 extra minutes. (there's no need to thaw them).




    PICKLES
    KANNIMANGA ACHAR / TENDER MANGO PICKLE / MAAVADU


         The memory of Kannimanga/ Vadu Mangai - Tender Mangoes are always related to summer.  It’s in summer that we get these tender mangoes in India.  You can see them scattered around below the Mango Trees immediately after the flowering period.  There is one old man who sells these Mangoes in our town.  He always carries a sack of the Tender Mangoes, Lime or Gooseberries.  Vadu Mangai! Vadu Mangai! - his out of nowhere feeble, but a stern voice is still in my memory, the way he calls it out -  is a style of his own. He sells these items measuring them in a Padi (It’s a kind of Ancient Measuring Jar).  My mom always buys these Tender Mangoes or Gooseberries from this old man.   
         My love for the pickle is time immemorial.  These Tender Mangoes are kept in brine for a few days. Then they are seasoned with spices and oil.  This is a watery pickle, unlike other pickles.  I love the taste of the Brine seasoned with spices - the gravy of Mavadu/Kannimanga Achar. They taste awesome along with Curd Rice. Still another memory of Packed School Lunch... 
         
        There are a lot of Mango trees in the street where I live in Malaysia.  It seems to be that it’s always Mango season here.  But they don't flare well as fruits and what they lack is the smell of our Indian Mangoes.  They are quite similar in texture and taste, but with a slight variation in the smell.  Whenever I see these small tender mangoes on these trees, I get an urge to pluck them.  But something keeps me out of it. I love to see whole lot of mango bunches hanging in the tree.
            
        Two years back the large Mango tree which stood in front of our neighbour’s house, had loads of mangoes and I found these tender ones scattered around, I picked some and made this wonderful pickle.  But after a few days, to my disappointment, our neighbour cut the tree.  The irony of this anecdote is that I still have a batch of this Tender Mango Pickle lying in my Fridge, but the tree...
         
        A few weeks back, when my daughter came back from school, she asked me to close my eyes and find out what she has bought for me.  She bought something near my nose - undoubtedly I said, MANGOES!!!  My daughter goes to school in a taxi, the lady who drives the taxi is also a big fan of mangoes and pickles.  They had plucked these tender ones from a tree in the street.  I immediately cleaned them up and added them into the brine even before my daughter washed and came down for lunch.
     
    As usual, she commented, how quickly you react for a PICKLE!


    For more PICKLE RECIPES, Click here...

    Cuisine - INDIAN
    Recipe Type - Pickle
    Difficulty - Easy
    Yields - 2 - 21/2 Cups
    Author - SM 


    Preparation Time - 10 - 15 Minutes
    Cooking Time - 5 - 10 Minutes
    Maturing Time - Few Weeks   


    HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU


    INGREDIENTS:
    Preserved Kanni Manga /Tender Mangoes - 2-3 Cups
    Salt - 1/2 Cup
    Turmeric Powder - 1 Teaspoon
    Fenugreek Seeds - 1 -11/2 Teaspoons
    Yellow Mustard Seeds -1-11/2 Tablespoons
    Red Chilli Powder - 50 Grams
    Asafoetida Powder - 1/2 Teaspoon
    Gingelly Oil - 3-4 Tablespoons

    METHOD:
     
    • Dry roast Yellow Mustard Seeds, Fenugreek seeds in a very low flame until they splutter.
    • Remove from fire and allow it to cool.  Grind this into a coarse powder.
    • Dry Roast Red Chilli Powder in a very low flame for few minutes until the raw flavour goes.
    • Combine the ground Mustard Seeds, Fenugreek Seeds and Red Chilli Powder along with a bit of salt.
    • Pour the brine from the tender mangoes and bring this mixture to boil on a low flame.
    • Allow it cool.
    • Add preserved tender Mangoes into this mixture and mix well.  
    • Heat Gingelly(Sesame) Oil until it fumes and allow it to cool.
    • Pour the Gingelly Oil into the mixture of Tender Mangoes and mix well.
    • Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for few weeks.
    • Mix the pickle every two days with a clean and dry spoon(preferably wooden spoon).
    • The pickle is ready once the spice mixture is well infused into the tender mangoes.
    • This pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).
      

    NOTES:
    • Care should be taken while dry roasting mustard, fenugreek and chilli powder.  Do not burn them, which would totally spoil the taste of the pickle.
    • This pickle can also be prepared with raw mango pieces in the same way.
    • This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique briny spiced pickles, which taste awesome with curd rice.
    • Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
    • A suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
    • Always use clean & dry spoons(preferably wooden spoons) for the pickle. 
    • Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
    • If stored properly, pickles can last for a year or so.
    • Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe)




    HOW TO PRESERVE MANGOES
    TENDER MANGOES IN BRINE
         Mangoes have an age-old history of its own dating back even before 4000 B.C. Born in India, it found its way into other countries due to its popularity especially for its luscious taste. Mangoes became synonymous 'to Pickle' during colonization.
         Ancient Man found a way to use his produce for later usage, by preserving them. He pickled them or just preserved them by drying them in sun.  Pickling has an age-old history & tradition which reflects every part of the world which is still prevalent in Indian households.  Pickling traditionally means preserving in Vinegar or curing it with Salt or in Brine. BRINE is basically a salt solution. Also Pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.
        Too small Tender Mangoes turn out bitter, so chose slightly bigger ones.  Utter care should be taken before pickling these tender ones.  Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry the tender mangoes before adding them to the brine. 
         A few weeks back, when my daughter came back from school, she asked me to close my eyes and find out what she has bought for me.  She bought something near my nose - undoubtedly I said, MANGOES !!!  My daughter goes to school in a taxi, the lady who drives the taxi is also a big fan of mangoes and pickles.  They had plucked these tender ones from a tree in the street.  I immediately cleaned them up and added them into the brine even before my daughter washed and came down for lunch. As usual, she commented, how quickly you react for a PICKLE!

    For more PICKLE RECIPES, Click here...

    Cuisine - Indian
    Recipe Type - Pickling
    Difficulty - Easy
    Yields - 2- 21/2 Cups
    Author - SM

    Preparation Time - 10 - 15 Minutes
    Cooking Time - 5 Minutes 
    Maturing Time - Few Weeks

    HOW TO PRESERVE TENDER MANGOES

     

    INGREDIENTS:

    Kanni Manga / Tender Mangoes - 500 Gms
    Salt - 1/2 Cup
    Warm Water - 1/4 Cup

    METHOD :

    • Boil the water and allow it to cool.
    • Clean the tender mangoes and allow them to dry on a clean kitchen towel.
    • Wipe them off with a clean cloth to get rid of any extra wetness.
    • Take a clean and dry Bottle or Bharani (Porcelain Jar).
    • Put some salt at the bottom of the Jar.
    • Put few tender mangoes over it.
    • Again put some salt and top it up with tender mangoes.
    • Follow the suit until all the mangoes are salted.
    • Close the lid of the jar and mix well, until the mangoes are well coated with Salt.
    • Pour warm water into the jar and mix well.
    • Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
    • Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
    • Initially, the tender ones would float over the brine, but gradually they absorb the brine and double their size.
    • Tender mangoes will be ready within a few weeks time.
    • These can be stored in a dry and dark place.
    • In humid climates, it is advisable to keep them refrigerated to avoid spoilage.


    NOTES :

    • Retain the small stalks of the Tender Mangoes, as this will help to preserve the mangoes for a longer period. 
    • Whenever I cannot get hold of these tender mangoes, I use raw mango pieces in the same way and prepare pickles. 
    • This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
    • Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
    • A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
    • Always use clean & dry spoons while handling these preserved mangoes. 
    • Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes. 
    • If stored properly, these preserved mangoes can last for a year or so.
    • Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).
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