5/5 tarun b. 4 years ago on Google
During
the
mango
season,
in
summer,
in
our
country,
one
can
see
at
least
two
or
three
glass
jars
full
of
pickled
raw
mangoes
maturing
in
the
sun
outside
many
homes.
This
typical
mango
pickle
is
most
popular
here.
The
combination
of
fennel
seeds,
nigella
seeds
with
mustard
and
other
pickling
spices
is
what
distinguishes
this
mango
pickle
from
others,
all
over
the
country.
Chutney
or
achar
is
an
all-time
favourite
accompaniment
in
every
Indian
regional
cuisine.
It
is
present
in
almost
every
Indian
meal
and
adds
its
own
refreshing
flavour
to
any
food
that
it
is
paired
with.
The
best
part
about
chutney
is
how
you
can
play
with
different
ingredients,
be
it
with
fruits,
herbs
or
vegetables
and
always
end
up
with
a
winning
recipe.
Chutney
is
a
fairly
generic
term,
so
your
confusion
isn't
too
surprising.
As
it
is
a
loanword,
the
definition
may
also
vary
from
region
to
region.
It's
generally
defined
as
a
condiment
consisting
of
some
combination
of
vegetables,
fruits,
herbs
and
spice.
They
could
be
chunky,
finely
chopped,
or
smooth,
and
often
have
enough
liquids
to
be
wet,
but
are
sometimes
dry.
In
English
at
least,
they
can
be
either
fresh
or
pickled.
Chutney
is
a
blend
of
many
things,
usually
with
quite
a
sharp
taste.
It
can
be
sweet
or
savoury,
cooked
or
uncooked.
Generally,
it's
a
mash
of
spices
and
herbs.
Sometimes
thin
yogurt
may
be
added.
Chutney
used
to
be
grounded
with
mortar
and
pestle
made
of
stone.
Nowadays,
electric
blenders
or
food
processors
can
be
used.
FRESH
TURMERIC
AND
GINGER
PICKLE
The
soothing
taste
of
fresh
turmeric
and
spiky
flavour
of
fresh
ginger
make
for
a
fabulous
pickle!
While
fresh
and
tender,
you
will
find
the
texture
and
taste
of
ginger
are
very
enjoyable.
Although
mild,
you
can
still
feel
your
test
buds
tingle
when
you
bite
into
a
piece.
Turmeric
too
has
a
unique
flavour,
which
has
to
be
experienced
to
be
understood.
Together
with
a
dash
of
lemon
juice,
the
duo
are
sure
to
pleasantly
surprise
you.
This
pickle
is
not
only
tasty
but
also
good
for
health.
Ingredients
¼
cup
fresh
ginger,
peeled
and
sliced
¼
cup
fresh
turmeric,
peeled
and
sliced
2
tbsp
lemon
juice
1
tsp
salt
Method
Combine
all
the
ingredients
in
a
deep
bowl
and
mix
well.
Serve
immediately
or
store
refrigerated
in
an
air-tight
container
or
glass
jar
up-to
1
week.
STUFFED
RED
CHILLI
PICKLE
This
pickle
from
North
India's
state
of
Uttar
Pradesh
sound
fiery
but
it
is
a
classic
case
of
more
bark
than
bite!
The
best
part
is,
it
is
easy
to
make,
as
you
are
basically
creating
a
masala
and
then
stuffing
the
peppers.
After
sitting
in
a
jar
in
the
sun
for
about
a
week,
you
have
spicy
pickled
peppers
to
enjoy
as
a
snack
or
alongside
a
meal.
Ingredients
½
kg
large
red
chilli
5
dry
red
chilli
2
tbsp
cumin
seeds
2
tbsp
fennel
seeds
5
tbsp
mustard
powder
¼
cup
raw
mango
powder
½
cup
salt
Juice
of
3
limes
2
cups
mustard
oil
1
tsp
asafoetida
Method:
Wash
and
dry
the
large
chillies
thoroughly.
Trim
the
stems.
Slit
the
chillies
up
to
just
under
the
stem.
Do
not
cut
right
through
them.
Scoop
out
all
the
inner
flesh
and
seeds
and
discard.
Roast
the
dry
red
chillies,
cumin
seeds,
mustard
seeds
and
fennel
seeds
over
low
heat.
Cool
and
grind
in
a
food
processor
until
coarse.
Add
the
raw
mango
powder,
lime
juice
and
salt.
Mix
well
and
make
a
thick
paste.
Stuff
each
chilli
well
with
the
paste.
Put
the
chillies
in
a
dry,
wide-mouthed
glass
pickle
jar.
Heat
the
mustard
oil
in
a
pan,
add
the
asafoetida
and
immediately
turn
off
the
heat.
Pour
this
oil
over
the
chillies
in
the
jar.
Seal
the
jar
and
keep
it
in
the
sunlight
for
a
week
to
10
days.
The
longer
you
keep
it
out
in
the
sun
the
better
the
pickle
tastes.
Shake
gently
each
day
to
make
sure
the
oil
coats
the
chilli
well.
Serve
with
rice,
khichuri
or
roti.