Posts filed under ‘Pickles’


Sesame seeds: 1/2 kg
Red chilli powder: 1oo gms
Mustard seeds powder : 200 gms
Cumin Seeds, fennu greek seeds ; Each 1 table spoon
Turmeric: 1 tsp
Mango pieces : 1 kg
Salt : 200 t0 250 gms (As desired)

For popu:

Ground nut oil (Peanut oil or Vegetable oil): 400 gms
Cumin seeds :1 table spoon
Mustard seeds : 1 table spoon


1.Roast sesame seeds, fennu greek seeds, cumin seeds. Keep it aside for cooling. After cooling grind them individually to smooth powder. Grind Mustard seeds into smooth powder as well.

2. Heat oil in a deep bottomed kadai. When oil is hot add cumin seeds, mustard seeds. let it to crackle. Turn off the flame. Keep it aside for cooling.

3. Take sesame seeds powder, mustard seeds powder, cumin seeds powder, fennu greek seeds powder, red chilli powder, salt and turmeric in a dry big bowl and mix well. Then add popu oil and  mix well.   Add mango pieces and mix properly. keep it aside, cover with lid. After two days mango pieces gets marinated with chilli powder and salt. mix it with a dry spoon or hand.

Store it in a dry jar. It is very tasty with rice. Children like very much.


June 11, 2010 at 5:25 pm 1 comment

Cucumber pickle( Dosakaya nilva chutney )

Cucumber : 1 big sized
Salt : 1 1/2 table spoons
Turmeric : 1/2 teaspoon
Mustard seeds powder : 2 teaspoons ( This powder to be prepared by grinding mustard seeds )

1. Wash and peal the cucumber and drain water. Cut in to small pieces. Add some salt and turmeric. Mix well. Leave it for two hours. Then squeeze out the water from cucumber pieces with hands. Now mix mustard seeds powder.

For popu :

Vegetable oil : 3 table spoons
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Fennu greek seeds : 1/4 teaspoon
Red chilli powder : 2 table spoons
Salt : 1 1/4 table spoons
Garlic crushed paste :  2 teaspoons

Preparation :

In a popu pan  fry 1/4 tsp cumin seeds and fennu greek seeds ( methi seeds ). With out oil till they become light red. grind them in to fine powder.
For popu:
Heat oil in a popu pan, once the oil is hot add mustard seeds, cumin seeds, let it to crackle.  Add garlic paste,fry for a minute.  Turn off the heat.  Keep it aside for cooling. Add red chilli powder, salt, cumin methi seeds powder, pinch of turmeric powder and prepared cucumber pieces. Mix well. Keep this pickle in a clean container and keep it. From the next day cucumber pickle ready to serve.
This is very tasty to hot and cool rice.

April 13, 2009 at 5:01 pm 2 comments

Shredded mango pickle or Pulihora mamidikaya chutny

Mango : 1
Peanuts : 1 table spoon
Chana dal: 1 tsp
Red chilli powder : 1 tsp
Salt to taste
Turmeric : 1/4 tsp
Vegetable oil : 1 table spoon
Broken red chilli : 2
Cumin seeds, mustard seeds : each pinch

Preparation :

1. Peal and shred the mango in a plate. Add some salt, turmeric and mix well. keep it aside.

2. Heat oil in a popu pan. Once the oil is hot add cumin seeds, mustard seeds, broken red chilli. Let it to cracle, add chana dal, peanuts and fry for the peanuts until turn light brown color, add pinch of turmeric and red chilli powder. Turn off the flame. Add this popu to above mango mix.

This chutny tastes very good. You can preserve this in fridge for about a month.

June 29, 2008 at 4:42 am Leave a comment

Tomato pickle or Tomato nilava pachadi


Tomatoes : 1/2 kg. or 500 gms
Tamarind : 50 gms or Big lemon size
Red chilli powder : 1/2 cup
Salt : little less than 1/2 cup
Turmeric : A pinch
vegetable oil : 6 table spoons
Ginger garlic paste : 3 teaspoons ( freshly prepared )
Methi(Fennugreek seeds) powder and Jeera(cumin seeds) powder : each pinch
Mustard seeds : 1/4 tsp
cumin seeds : 1/4 1/4 teaspoon


1 . Wash the tomatoes, dry it with paper napkin and chop them in to medium size pieces.

2. Heat one table spoon oil, add tomato pieces, tamarind and turmeric powder. Fry on medium flame. Stir it constantly until the mixture is very thick. Now the tomatoes will be soft and almost dry. Later, turn off the heat. Keep aside for cooling and mash it.

2 . Heat oil in another kadai. When the oil is hot add mustard seeds and cumin seeds, once they pop, add ginger garlic paste, fry for a minute. Turn off the heat. Keep it for cooling. After cooling, add red chilli powder, salt, cumin powder, methi seeds powder and mix well. Then add mashed tomato mixture. Mix very well.

Store it in a dry glass jar. It is very tasty with rice, chapati, bread. Pickle can be preserved for more than one month. If kept in the freezer it will be tasty for 2-3 months.


March 2, 2008 at 3:28 am 4 comments

Mango Pickle or Udikinchina Mamidikaya chutney


Mango : 1 Big size
Vegetable oil : 2 table spoons
Redchilli powder : 1 table spoon
Salt : 1/2 table spoon
Ginger garlic crushed paste : 1 teaspoon full

Cumin, mustatd seeds powder : A pinch
Turmeric : Pinch of
Cumin seeds : 1/4 tsp
Mustard seeds ; 1/4 tsp
Preparation :



1 . Cut mango 2 to 3 inches length pieces.

2 . Heat one tbls oil in a pan or small kadai, once the oil is hot add mango pieces, turmeric and a pinch of salt. Stir it constantly, cook on low flame until they become medium soft. (Mango pieces should not be soft ). Turn off the heat.

3. Heat 1 table spoon oil in a popu pan. Once the oil is hot add mustard seeds and cumin seeds. Let it to crackle, add ginger garlic crushed paste, fry for few seconds. Turn off the heat. Keep aside for cooling. After cooling add red chilli powder, salt, methi powder and cumin seeds powder. Mix very well and add to already cooked mango pieces. Mix well.

Mango pickle ready to serve. Store it in a dry jar.

Pickle can be preserved in the refrigerator. It will be tasty for more than one month.

March 2, 2008 at 3:18 am Leave a comment

Cabbage pickle


Cabbage :  2 cups (cut in to small pieces)
Lemon juice : 6 teaspoons or vinegar
Red chilli powder : 2 teaspoons
Salt : 1 1/2 teaspoons
turmeric, cumin, fenugreek seeds powder :  Each a pinch
Garlic crushed paste : 1 teaspoon
Vegetable oil :  2 table spoons
Red chilli : 2
Cumin seeds and mustard seeds : each 1/4 teaspoon


Cut Cabbage into small pieces. Add lemon juice or vinegar, red chilli powder, salt, turmeric and cumin, fenugreek seeds powder ( roasted and grinded powder). Mix well. Keep the mix aside for up to 24 hours or a day.

After 24 hours, heat oil on popu pan over medium heat. Add red chilli, mustard seeds, cumin seeds. When they start to pop, add ginger garlic crushed paste and saute them until they turn light brown. Add this popu to the prepared cabbage mix.

February 18, 2008 at 8:05 pm Leave a comment

Cauliflower Pickle


Cauliflower:  2 cups
Red chilli powder: 2 tea spoons
Lemon juice or  vinegar:  4  teaspoons
Salt:  1 1/2   teaspoons
Turmeric:  A pinch
Cumin and methi powder: Pinch
Garlic: 3 crushed flakes
For popu:
Vegetable oil: 2  Tablespoon 
Red chillis:  2
Cumin  seeds , mustard seeds: each pinch


(1)  Cauliflower cut into  small pieces

(2) Add lemon juice  or  vineger , red chilli powder, salt, turmeric powder, cumin and  methi powder, mix well . Keep the mix aside for up to 24 hours.

(3) After 24 hours, heat oil on popu pan over medium heat, add red chillis, mustard seeds, cumin seeds. When seeds start to pop, add garlic paste until it turns brown. Add this popu to the prepared mix.

It is very tasty for rice , upma and chapati .It is preserved for one week.

February 3, 2008 at 8:41 pm Leave a comment

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