Easy Mango Achar/Pickle

Mango Achar/Pickle is a traditional side dish recipe of Kerala. Mango achar is prepared in many ways in different parts of Kerala. This is a very easy and spicy recipe from my mum in law. Try on friends and i am sure you will love this spicy and delicious achar.

Ingredients:

Raw mango - 1 cup (cut to very small pieces)

Turmeric powder - ½ tsp

Kashmiri Chilli powder - 3 tbsp

Asafoetida powder - ¼ tsp

Fenugreek powder - ¼ tsp

Mustard seeds - ½ tsp

Dry red chillies - 5 nos

Curry leaves - 2 string

Water - ½ cup (boiled and cooled)

Coconut oil - 4 tbsp

Salt - to taste

Preparation:

- In a large bowl, add raw mango, turmeric powder, red chilli powder, asafoetida powder, fenugreek powder, salt and keep aside for 20 mts.

- Heat oil in a kadai, splutter mustard seeds, curry leaves, dry red chillies and fry for a minute.

- Add the mango masala and mix well.

- Pour the boiled cooled water, mix well and bring to boil for a minute. Switch off flame and let cool.

- Serve with rice or parathas. Refrigerate for longer use.

Note:

- Spice and salt can be adjusted according to taste.

- This pickle is well served with rice and parathas.

Easy Carrot Achar/Pickle

Carrot Achar/Pickle is yet another dish which can be prepared with simple ingredients. This is a recipe which is very simple and can be consumed for about a month once refrigirated. Enjoy cooking and love eating :) :)

Ingredients:

Carrot - 1 cup (sliced)

Ginger - 1 piece (sliced)

Garlic - 10 pods (cut into half)

Kashmiri chilli powder - 3 tbsp

Pickle powder - 3 - 4 tbsp (any brand)

Mustard seeds - 1 tsp

Dry red chilli - 3 nos (slit into half)

Vinegar - 2 tsp

Curry leaves - 2 string

Coconut oil - 4 tbsp

Water - 2 tbsp

Salt - to taste

Preparation:

- Heat oil in a pan, splutter mustard seeds, curry leaves, red chilli and saute for a sec.

- Add ginger, garlic and fry for a minute.

- Now add the pickle powder and red chilli powder and fry on low flame for a minute (make sure the powders don’t burn while frying).

- Once done, add sliced carrot, salt, water and mix well.

- Cover and let the pickle cook for 4 - 5 minutes on medium flame.

- Once done, off flame, add vinegar and mix well. Let cool and you can refrigerate for later use.

- Spicy and easy carrot pickle is ready to consume.

Note:

- Spice and salt can be adjusted to taste.

- You can use any brand of pickle powder. Please make sure the pickle powder ingredients includes fenugreek powder and asafoetida powder.

Chakka (Jackfruit) Vevichathu

Chakka Vevichathu or Mashed Jackfruit is a dish from Kerala prepared towards Central Travancore. This is a tasty dish I personally like when compared to Kappa/Tapioca Vevichathu. I am sure all would love preparing and tasting this recipe. Enjoy cooking and eating. Have a great day :) :)

Ingredients:

Chakka (Jackfruit) Unripe - 1 small nos

Grated coconut - ¾ of one

Garlic - 6 pods (sliced)

Green chillies - 5 nos (sliced)

Jeera - ½ tsp

Curry leaves - 3 strings

Turmeric powder - ½ tsp

Salt - to taste

Water - ½ + ½ cup

Preparation:

- Peel and cut unripe jackfruit flesh to small pieces and keep aside.

- Cook unripe jackfruit with ½ cup water with lid on. Once done, add salt to taste and mix well.

- In a mixture, coarsely ground grated coconut, garlic, green chillies, jeera, curry leaves and keep aside.

- In a large pan, pour ½ cup water, add the cooked jackfruit and the ground paste. Keep lid on let cook on low flame for 5 minutes. Once done, mix and mash the mixture well.

- Serve hot and delicious Chakka Vevichathu.

Note:

- This dish is also called Chakka Puzhukku in certain parts of Kerala.

- You need to use unripe jackfruit. No seeds are used in this dish.

- The best combination with the dish is Fish curry.