Food / Recipes

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On Saturday, September 15, 2012 12:18:58 PM UTC+5:30, chackoskitchen wrote:

Summer is the perfect time to take advantage of the wonderful Fruits and Vegetables available from the nature's bounty, for pickling, canning, freezing and preserving them for the cold and harsh weather ahead. Some other pickles that you would love Bitter Gourd Pickle, Apple Achar, PuliInji, Garlic Pickle.

Asking you to stand in front of the stove in the hot summer does not sound appealing, but trust me it will work wonders on your grocery bill. And in our experience summer is the best time to buy in excess, as the seasonal produce is in high quantity which drives down the price, therefore saving money on raw ingredients while enjoying home made pickle.

'Prepare today for the demands of tomorrow', is the law of the nature, which actually reminds me of my childhood fantasy of watching Ants working hard in the summer; building their nest. Some times I used to wonder, how much hard works these little ants are putting together to achieve this mighty task. How can I not tell you this wonderful story of the Ant and the Grasshopper, were the Grasshopper spent the warm months singing while the Ants worked hard. This story sometimes speak volumes about our modern lifestyle, were we are dependent on shop brought food without looking into the long term side effects on our life.

Things You'll Need:

• Dried Mango* – 350 grams
• Ginger – 3 inch root
• Garlic – 10 cloves
• Oil – 75ml
• Mustard Seeds – 1tsp
• Curry Leaves – 4 sprigs (optional)
• Turmeric – 1tsp
• Chilli Powder – 2tbsp
• Asafoetida / Hing – ½tsp
• Vinegar – 3tbsp
• Salt – to taste

Yield:

Net Weight – 400 grams

Golden Touch Misc en Place: [20 mins]

• Soak the dried Mango pieces in boiling** water for 20 minutes. Drain.
• Peel and finely chop the Garlic and Ginger.

READ THE FULL RECIPE here: Dried Mango Pickle (Kerala Style)

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