1. Mangalorean Kochala Lonche (Chopped Mango Pickle):
1. Skin and cut mangoes into bit as tiny as possible. This mince is called kochalu (kochor).
2. Add salt and keep aside.
3. Roast the mustard without oil till it starts to splutter. Cool.
4. Roast fenugreek till light brown.
5. Roast chilli powder till thoroughly dried.
6. Heat oil, add asafoetida powder and remove from fire.
7. Stir in turmeric powder.
8. Finely mix the ingredients well with Powder mustard and fenugreek and add to the kochalu.
9. Stir well. It tastes best with rice dishes.
Goes best with: Rice dishes
2. Maharashtrian Kairi Che Lonche(Raw Mango Pickle):
5-6 raw mangoes
1 tbsp asafoetida
½ cup refined oil
3 tbsp salt
½ cup pickle mustard powder (available at grocery stores at Dadar & Lalbaug)
½ cup red chilli powder grinded with 10-12 flakes of garlic
½ cup mustard seeds
1 tbsp turmeric powder
3 tbsp fenugreek seeds
3 tbsp mace
coarsely powdered 2-3 cinnamon & cloves
1 cup jaggery
1. Cut raw mangoes in small pieces & rub specified amount of salt and turmeric to it.
2. Leave it aside for 20 minutes.
3. Heat oil till it smokes.
4. Switch off the flame.
5. Add asafoetida, mace & powdered mix of cinnamon and clove along with red chilli & garlic paste.
6. Gently stir.
7. Add jaggery.
8. When the oil hits room temperature, add pickle mustard seeds, mustard powder & fenugreek seeds.
9. Make sure that the oil is not too hot when you add mustard & fenugreek seeds as the burnt taste spoils the flavour.
10. Pour the ingredient-mixed oil over raw mango marinade.
11. Mix it well with your hands for 15 minutes.
12. Transfer into a porcelain jar.
13. This pickle needs sufficient mount of oil, so if you feel the proportion of oil is less or equal to raw mangoes, add more oil.
14. Never add raw oil directly to the pickle, heat it up first & then leave to cool before pouring over raw mangoes.
Goes best with: Piping hot Varan-Bhaat.
3. Kerala-style Kadagu Manga (Mustard and Mango Pickle):
1. Wash mangoes and spread out to dry on a towel.
2. Once the water evaporates, trim stalks to about 1 cm.
3. Put mangoes into a vessel and pour salt on top.
4. Cover it with a plate of the exact circumference of the vessel.
5. Wrap with cotton cloth and secure with string.
6. For three days, (twice every day) untie vessel, takes lid off and shake vessel a couple of times to help salt permeate.
7. Make it a point not to touch mangoes.
8. Let it marinate for three days or till mangoes shrivel up.
9. Blend remaining ingredients in a mixer, along with salt water drained from the vessel.
10. Immediately, pour the concoction over mangoes in a barni (porcelain jar) or glass bottle.
11. Avoid using a steel container. Let it stand for about 15 days.
Goes best with: Curd rice, or any other bland preparation.
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