Wild Apple / Crab Apple Pickle/ಬೆಟ್ಟದ ಸೇಬು ಉಪ್ಪಿನಕಾಯಿ

As we all love to try different pickles, including our 7 year old, I keep making Lemon pickles with different spices though I bring lots of tender mango pickle from India. This is one of the out comes of my interest in making pickles. A must try recipe if you get wild Apples.

When we were out for camping last year (end of August), we happened to see a wild apple tree with tons of mini apples on a hiking trail. We tasted them and they were little sour and tart.  We picked some thinking we can try something out of it. I made kadigaayi(something which is cut into pieces) pickle and instant pickle out of them. Both tasted amazing though I had to use lemon juice for the sourness as apples were little ripe. It was so exiting that I made about 2 kgs of pickle again and took it to India as a surprise for those who love pickle. They just liked it.

We managed to find whole lot of wild apples last weekend. Last week of July is the best time pick them for pickling. They are very sour, crunchy and perfect for pickling.  I made instant, kadigaayi pickle and thokku. It is very easy to make but little time consuming. I swear you don't regret it. If you are living in North America you can definitely find them. If not, try with granny smith (green)apples. Here I am sharing Karnataka style, especially Malenaadu/Havika style of making kadigaayi recipe. 
OK, now lets see what are the requirements and how to make cut apple pickle. These are the measurements I used to make a lot of pickle. You can reduce the quantity of spices as per the quantity of apple you are using. Do not change the ratio.

Important
All utensils, blender jars, cutting board, knifes  should be completely dried. If there is any water remaining on utensils and storage bottles, pickle will spoil in a week or two.  I washed and completely dried apples prior to the preparation.

Preparation time 1.5 hrs
Serving : approximately 3kg

Cups size: 250 ml water holding capacity

Ingredients:

• Large Bowl
• 12 cups chopped wild apple
• 3 cups salt(1cup+2 cups)
• 1 cup oil(divided into 1/4 cup and 3/4 cup)
• 3/4 cup Mustard seeds
• 1/2 cup cumin/Jeera
• 1 tbsp Fenugreek seed/ Methi
• 1 tbsp Pepper corns
• 3 cups red Chilli powder ( I used 2 cups kashmiri chili powder and 1 cup extra hot)

For tempering

• 1/2 cup Mustard seed
• 3/4 cup Oil (I used sunflower oil)
• 3/4 tbsp hing/ Asafoeitida
• 1/2 tsp whole Fenugreek seed/ Methi

Method:

• Heat a kadai/ pan, dry roast Mustard seeds until you hear spluttering. Keep aside.
• Dry roast Cumin seeds until its light brown or nice aroma.
• Dry roast Methi and Pepper corn togather untill light brown. 
• Allow them to completely cool.
• Once the ingredients are cool, put them in a blender togther and make fine powder.
• In the mean while, chop apples. When you are chopping keep a large bowl beside you with 1 cup of salt and 1/4 cup oil mixed togather. As you chop put the chopping in the bowl and mix. It helps in avoiding blackening of the apple.
•  When you are done with the chopping, add two cups of remaining salt, chilli powder and spice powder. Put salt as needed. I have mentioned minimum required salt. 
• Mix everything well. Everything has to come together nicely. It looks dry, but dont worry, it will ooze out water from the apple. 
• Lastly, important put the tempering.  Heat 3/4 cup oil in a pan, Add mustard, once splutter add fenugreek seeds and hing. Let fenugreek seed turn light brown. Pour on to the pickle. mix well. Store in a dry, airtight container. 
• Let it sit for 4 to 5 days. Keep tilting the jar for proper mixing every day for 4 to 5 days. Its ready. 

Spicy Mango-Garlic Chutney / ಮಾವಿನಕಾಯಿ ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ

I am back after long with a delicious chutney recipe. As we all know, Mango is almost everyone's all time favourite veggie.We can make varieties of delicious dishes from this super veg.  This is very simple and can be prepared quickly. It will last for more than a month if you store it in fridge(to be on the safer side). I learnt this chutney recipe from my aunt Veena Bhat. Combination of  Mango-Garlic chutney and Coconut Oil is perfect with Dosa, chapathi and Idli. I am sure, you will love it. Give it shot. Have fun.

Ingredients:

• 2 cups chopped raw Mango( with skin)
•  2-3 cloves of Garlic
• 1 tbsp Mustard seeds
• 1/2 tsp Methi seeds/ fenugreek seeds
• 2 tbsp red Chilli powder ( to taste)
• Salt as Needed
• for Tempering:
• 2-3 tbsp Cooking Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1/4 tsp Hing / Asafoetida

Method:

• Mix chopped Mango and about 2 tsp of salt in a bowl and keep it aside for 30 min.
• In the mean while, dry roast Mustard seeds and Methi seeds, then grind into fine powder.
• After 30 min, grind Mango, Garlic, Red Chilli  and  finely ground mustard- Methi powder into smooth paste. You can add 1/4 cup water.
• Heat 3 tbsp of oil in a pan, add mustard seeds, Hing and Turmeric powder. Saute for 20 sec.
• Now pour the ground mango mixture to the pan, adjust the salt and fry in a medium heat intill it becomes thick chutney. Keep mixing in between.
• Allow to cool, bottle and refrigerate. 
• Do not forget to enjoy with Dosa, chapathi and Idli.  You can even enjoy with Rice.

Quick Carrot Pickle

This is one of the outcomes of experiments in my kitchen. I didnt know its going to be a success. We can prepare this pickle in 15 mins and can be served on the same day. Hmm, adjusting the salt was a very tricky task for me, succeeded after adding  for several times.  I had to prepare curd / yogourt rice for an occasion. I took this pickle along with yogourt rice. Everyone liked it. Give it a try.  Have fun...

Preparation time: 15 min
Yeild: Approximately 700 gms.

Ingredients:

• 3 medium size Carrot
• 2 tbsp  Green Chilies chopped
• 1/4 cup grated Ginger
• 1 large Yellow Lemon chopped( optional)
• 1/4 cup large lemon squeezed (plz see the note)
• 3/4 Red Chili powder( I used 1/2 cup regular and 1/4 cup extra hot chili powder)
• salt to taste ( about 5 tbsp)

For tempering

• 1 tbsp Mustard seeds
• 1 tsp whole Fenugreek seeds / Methi seed
• 1 1/2 tsp Turmeric powder
• 1/4 tsp Asafoetida / Hing
• 2 tbsp cooking Oil

Method:

• Cut the Carrot into 1 inch long slightly thin slices( you can cut however you want, but do not make too small pieces).
• Heat the Oil in a griddle. Add mustard seeds and  Fenugreek seeds. Once the Fenugreek seed starts changing the colour to light brown add chopped Green Chilies, grated ginger. Saute for a min. Add Turmeric powder and Hing. Saute for 40 secs.
• Add chopped Carrot, saute for about a min.
• Now add the Red Chili powder and salt to taste. Add about a cup of water. Add chopped lemon. Mix well and bring into boil. Do not cook for long time. Carrot should be crunchy.
• Add the lemon juice and cook for 1 more min. 
• Allow to cool. Transfer into a bottle  and refrigerate.

Note:
You can skip the chopped Lemon if you do not like it. But,substitute chopped lemon with its juice.
 

 

South Indian Style Lemon Pickle

I do not have to write much about Pickle. I learnt this recipe from my mom. Give it a try. Have fun.

Ingredients:

• 10 Lemon cut into small pieces( used green ones)
• 1 cup table Salt
• 2 tbsp  Mustard seeds
• 1 tsp Methi seeds / fenugreek seeds
• 3/4 cup Red Chili powder ( I used 1/4 cup extra hot and 1/2 cup regular)

For tempering

• 2-3 Tbsp Cooking Oil
• 2 tsp Mustard seeds
• 1/4 tsp Asafoetida / Hing

Method:

• Mix cut Lemon and salt in a bowl. Then transfer into a well dried, air tight jar and keep aside for 3-4 days. Tilt the jar every day for proper mixing.  After 3-4 days you can see  colour change in the cut Lemon.
• Dry roast Mustard seeds and Fenugreek seeds separately until  you hear crackling sound.
• Then make fine powder of dry roasted spices togather.
• After 4 days, transfer the salted Lemon in to a clean, well dried bowl, add red Chili powder, Mustard- Methi powder. Mix well.
• Temper with Mustard seeds and Hing. ( Heat oil in a pan, Add Mustard seeds, when you see the seeds crackling, add hing and pour on top of the pickle). Mix well.
• Again transfer the Pickle to the same jar used before and keep aside for one more day. 

• Ready to serve.

Kadgaayi/Cut Mango Pickle( South Indian style)

Is there any Indian who doesn't know about great Mango Pickle ? This is the greatest recipe I ever learnt from my mom in law, of course she is a great cook and I need to learn a lot of recipes from her especially Hoilige and Midi Uppinakaayi( Tender Mango Pickle) etc. Its a quite time consuming recipe, but you will deffinetly feel great when its done. I prepared it twice. It  has come out really well both the times. Try it out if you want to graduate as a Cook! Nah kidding .. Enjoy....

Ingredients:

• 5 medium size raw Magoes cut into small cubes
• 4 tsp Mustard seeds
• 2 tsp of Cumin seeds
• 1/2tsp black Pepper Corns(kaalumenasu)
• 1/2 tsp methi/Fenugreek  seeds.
• 4-5 tsp red Chilli powder 
• Salt to taste

For Tempering

• 3 tsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida

Method:

• Dry roast the Mustardseeds and Cumin seeds until they start spluttering,black Pepper corns for 1-2 min and  Fenugreek seeds until they become light brown.Roast all the spices separately, make sure spices do not burn.
• Allow to cool for 10 min then make fine powder out of it.
• Dry roast the salt for 3-4 mins
• Mix the cut Mango with spices, red Chilli powder and roasted salt( aproximately 4-5 tbs).
• Then transfer into a dry air tight jar.
• Keep tilting the jar once a  day for 4-5 days.
• After 4-5 days temper the pickle with Mustard seeds and Asafoetida. Mix well.
• Adjust the salt if necessory.

Mango with all spices

Note:All the utensils using for the preparation should be well dried including hands. You can make the pickle spices in bulk and store in a air tight jar so that you do not have to dry roast all the spices every time.You can make Lemon pickle in the same way using same pickle spices.

Ready to serve :)