Ambade Nonche (Hog Plum Pickle)

Ambado or Hog Plums are small green colored fruits. They taste sour and mostly used as a souring agent. It is quite popular in the region (Coastal Karnataka, India) I grew up. When it is in season, people make pickle, add it many curries as a souring agent. They also store it in salt water for future use. Whenever my father got hog plums from the market, my mother used to make a batch of pickle. We used to enjoy it.

It had become many years since I ate these plums. Few months back, I saw them in Farmers market but I was not sure whether they were hog plums. After few days I ate Hog plum pickle in a friend's house. So now I was sure that the plums I saw that day was nothing other than hog plums! So kept searching for it and finally got hold of it two days back. So the next thing I did after coming home was to call my mother to get the recipe for the pickle. I am so happy that my pickle turned out the way I remember eating it, made by my mother. This is my first try and I am one Happy Girl!

Ingredients:

• Hog Plums (Ambado) - 14-15 (365g) or around 3 cups chopped
• Lime - 1/2 (optional)
• Lime juice - As required
• Ginger, finely chopped - 1 Tbsp (optional)
• Salt - 2 Tbsp (I used sea salt) or to taste

For the Spicy Paste:

• Dry Red Chilli (Byadgi), medium sized - 17 (25g)
• Mustard seeds - 3 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - A big generous pinch
• Water - As required

Note: If you don't enjoy biting into a lime or ginger piece then skip it completely. It does taste good with or without it. If you enjoy spicy pickles then add finely chopped green chillies.
The hog plum I used was not enough sour to balance the spiciness of the pickle. Hence I added lime juice. So taste the pickle and add lime juice as required.
Add salt little at a time. You don't want to end up with a salty mess.

Procedure:

Few important things you need to keep in mind before making this pickle:

#All the bowls, spoon, blender etc should be clean and dry.

#It is preferred that you start making the pickle in the morning and by evening it will be done. Next day, it will be ready to use.

#Be careful while adding salt. Add it in steps. You can always add more if required.

#The pickle has to be stored in a clean glass or porcelain jar (you can also use plastic containers. remember that it might get stained).

Now coming back to the preparation-

First heat 1-2 cups of water and bring it to a boiling point and then turn off the heat. Bring this water to room temperature. This water is used to make the red chilli paste (this boiled-cooled water helps the pickle to last longer).
While the water is cooling, wash the hog plums and ginger. 

Pat them dry with a towel and then chop them into small pieces (Hog plums have seed in the middle. So remove the edible part as much as you can. Luckily my hog plums didn't have any seed. You can add the seeds to the pickle or just discard it. Seed cannot be eaten but you can suck the yummy juice).

Now put the chopped hog plums, lime and ginger in a clean, big bowl. Then add salt (1 Tbsp) and toss well so that all of them get a coating. Cover and let it rest for 3-4 hours.

After 3-4 hours, prepare the Chilli paste.
To Make Chilli paste - Take dry red chilli, mustard seeds, turmeric powder, asafoetida, salt (1/2 Tbsp) in a blender. 

Now grind them into a fine powder. Then add little amount of the reserved water (boiled and cooled) and grind. The resulting paste should be smooth.

Then add this chilli paste into the bowl containing chopped hog plums, lime and  ginger mixture. 

Mix well. Add water little by little to achieve the desired consistency. I kept it medium thick. Check the taste. At this point I added 1/2 Tbsp of salt and lime juice (from 1/2 of a lime).

Let this mixture sit for a day or 5-6 hours in a refrigerator, so that the hog plums and lime pieces gets time to absorb the flavors. After 5-6 hours taste it and add salt or asafoetida or lime juice, if required. Ambade Nonche is ready!!

Store it in a glass/ porcelain jar. Refrigerate it for future use. It stays good up to a month or two.

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Kochla Nonche (Grated Mango Pickle)

Kochla Nonche is an oil-free grated mango pickle. I got this recipe from my mother. She has been making this from so many years and every year it tastes the same!! To be honest this is one of the pickle I love a lot. With a good drizzle of coconut oil, it tastes awesome. 

Now that I posted 2 varieties of pickle, I am little more confident of trying them. I tell my mother how big the mangoes are and then she gives me the measurement of each spices and salt. To my surprise, it turns out the way I want it to be. I am so thankful to my mother for the constant guidance:-) This pickle always makes me nostalgic. I am very happy that I tried making a pickle which is very dear to my heart. 

Ingredients:

• Raw Mango, medium sized- 2 
• Dry Red chilli (Byadgi) - 19-20
• Mustard seeds- 3 tsp
• Coriander seeds- 2 tsp
• Methi/ Fenugreek seeds- 1/4 tsp
• Turmeric powder- 1/4 tsp
• Asafoetida (Hing) -1/4 tsp
• Salt - 1/3 cup (adjust accordingly)

Notes: Raw mango used should be fresh and sour. More the sourness, better is the pickle.

Procedure:

Few important things you need to keep in mind before making this pickle:

#All the bowls, spoon, blender etc should be clean and dry.

#It is preferred that you start making the pickle in the morning and by evening it will be done. Next day, it will be ready to use.

#Be careful while adding salt. Add it in steps. You can always add more if required.

#The pickle has to be stored in a clean glass or porcelain jar (you can also use plastic containers. remember that it might get stained).

Now coming back to the preparation-

Take the salt in a pan and heat it for 2 minutes. Turn off the heat and allow it to cool.

Meanwhile, wash the raw mangoes. Pat them dry with a towel and then grate them.

Transfer the grated mango to a clean large bowl. Then add a portion (nearly 1/4 cup) of the salt (cooled) to the grated mango.

Mix well and set it aside.

Next step is to make the chilli powder.

Take a dry pan and add few drops of oil. Add the dry red chilli and fry it lightly, for a minute or so. Care should be taken not to burn the chillies. Transfer it to a plate for cooling.

In the same pan, add few more drops of oil and add coriander seeds and mustard seeds. Start frying it on a medium- low flame. When it slightly changes the color, add fenugreek seeds and asafoetida. Slowly the mustard starts to pop. At this stage, turn off the heat and finally add the turmeric powder and give a quick stir. Transfer it to a plate, for cooling. Burning the spices will make the pickle bitter. So fry them on a low heat.

Once the spices gets cooled, grind them into a fine powder. Let the powder cool completely.

Now add the chili powder mixture to the grated mango.

Mix well. Taste it. Add the remaining salt, if it is too spicy (I ended up adding everything). Let this mixture sit for a day, so that the raw mango gets time to absorb the flavors.

Kochla Nonche is ready!!

Store it in a clean glass /porcelain jar. Refrigerate it for future use. It stays good for few months. 
Serving suggestion: While serving add a dash of coconut oil on the pickle. Coconut oil enhances the taste. The pickle will taste better after a week as it gets more time to absorb the flavors.

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Tarkari Nonche ( Mixed Vegetable Pickle)

Tarkari Nonche is a very popular pickle in our community. In Konkani, Tarkari means vegetables and Nonche means pickle. This is a very 'easy to make' pickle. Generally pickle is  served with every South Indian meal. During family functions, pickle is a must for the lunch. Hence the caterers always prefer to make this version (as it is quick and easy). I am very choosy when it comes to pickles. I love only few versions. Those versions I eat like crazy but, as such I am not a fan of pickle.

Recently I picked up a raw mango from the stores as it was fresh. I always love to eat raw mangoes with salt and chilli powder. Next day I suddenly felt an urge to make this pickle as it had been a really long time since I had this. But you know that I am still a beginner when it comes to making pickles. My mother makes pickle every year and hence I called her to get the recipe. With fingers crossed, I gave it a try and to my surprise I turned out as I wanted. My happiness knew no bounds :-) 

Ingredients:

• Raw Mango, medium sized chopped- 2 cups
• Cauliflower florets, chopped- 1 cup
• Carrot, small sized chopped - 1/4 cup
• Dry Red chilli (Byadgi) - 15-17
• Mustard seeds- 3 tsp
• Turmeric powder- 1/4 tsp
• Asafoetida (Hing) - A big generous pinch
• Salt - 2 Tbsp (adjust accordingly)
• Water - As required

Notes: Raw mango used should be fresh and sour. More the sourness, better is the pickle.
The vegetables used should be fresh too. It tastes better if the veggies are crispy.
You can also use other veggies like Ivy gourd (tindora or tendle), beans, ginger and green chilli.

Procedure:

Few important things you need to keep in mind before making this pickle:

#All the bowls, spoon, blender etc should be clean and dry.

#It is preferred that you start making the pickle in the morning and by evening it will be done. Next day, it will be ready to use.

#Be careful while adding salt. Add it in steps. You can always add more if required.

#The pickle has to be stored in a clean glass or porcelain jar (you can also use plastic containers. remember that it might get stained).

Now coming back to the preparation-

First heat 1-2 cups of water and bring it to a boiling point and then turn off the heat. Bring this water to room temperature. This water is used to make the red chilli paste (this boiled-cooled water helps the pickle to last longer).
While the water is cooling, wash the vegetables and raw mango. Pat them dry with a towel and then chop them into small pieces.

Now put the chopped vegetables and raw mango in a clean, big bowl. Then add salt and toss well so that all of them get a coating. Cover and let it rest for 3-4 hours.

After 3-4 hours, prepare the Chilli paste.
To Make Chilli paste - Take dry red chilli, mustard seeds, turmeric powder, asafoetida in a blender. 

Now grind them into a fine powder. Then add little amount of the reserved water (boiled and cooled) and grind. The resulting paste should be smooth.

Then add this chilli paste into the bowl containing raw mango and  mixed vegetable mixture. Mix well. Add water little by little to achieve the desired consistency. I kept it medium thick. 

Let this mixture sit for a day or 5-6 hours in a refrigerator, so that the raw mango and mixed vegetables gets time to absorb the flavors. After 5-6 hours taste it and add salt or asafoetida, if required. Tarkari Nonche is ready!!

Store it in a glass/ porcelain jar. Refrigerate it for future use. It stays good upto a month or two.

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Karathe Nonche (Bitter gourd Pickle)

Karathe Nonche is a popular Konkani dish. In konkani, karathe means bitter gourd (bitter melon) and nonche means pickle. I got this recipe from my mother. 

This dish is not the usual pickle which can be stored in jars, for months. This pickle is cooked and served immediately, hot/ warm. My mother makes this once in a while. This pickle has a very different taste. The bitterness, spiciness, sweetness, sourness are all well balanced. Do give it a try and get the goodness from bitter gourd :-)

Ingredients:

• Bitter gourd, small sized- 2
• Jaggery- 2-3 Tbsp (adjust accordingly)
• Tamarind paste- 1/2 tsp
• Salt- To taste

For roasting:

• Dry Red chilli (byadgi variety)- 5-6
• Mustard seeds- 2 tsp
• Fenugreek seeds/ Methi- 1/4 tsp
• Asafoetida (hing)- 1/4 tsp
• Turmeric powder- 1/8 tsp

For Seasoning:

• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few

Procedure:

Wash bitter gourd. Chop off the ends and then cut it open to remove the seeds.

Then chop it into small cubes.

Then put the chopped bitter gourd in a bowl and add salt to it. Keep it for half an hour. After half an hour, squeeze out the extra moisture (bitterness) from the bitter gourd pieces and then keep it aside.

Now roast the dry red chillies with few drops of oil until it changes its color slightly. Then transfer it to a plate. Now in the same pan start roasting the mustard seeds and fenugreek seeds until a nice aroma is got. Then turn off the heat and add asafoetida and turmeric powder immediately. Mix well and fry for few seconds. Then transfer it onto a plate/ bowl and allow it to cool.
Now grind the roasted spices along with tamarind to get a fine powder. Then add few tablespoons of water, so as to get a fine paste. Set it aside.

Now start heating water in a small pot, just enough to cook the bitter gourd pieces. When it comes to a boil, add in the prepared bitter gourd cubes and allow it to cook for 8-10 minutes, on a medium flame.

Once the bitter gourd pieces are soft (not mushy), add the ground masala, jaggery and salt. Mix well. Adjust the consistency of the pickle by adding water (I kept it medium thick). At this point taste it and check if salt/ tamarind/ jaggery is required. Allow it to boil for 3-4 minutes. Then turn off the heat and then add the seasoning.

For Seasoning: Heat oil. Then add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared pickle and mix well.

Serve it hot or warm, as a side dish to rice. Above measurement serves 3-4 people.

Note: You can also add chopped bamboo shoots (canned or brined) along with bitter gourd pieces. It adds a wonderful flavor and crunch to the pickle.

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Adgai (Young Jackfruit- Raw Mango Pickle)

Adgai is a very popular Konkani Instant pickle. I got this recipe from my mother. This is commonly prepared during summer, as the young jackfruit and raw mango are seasonal. This is one of my favorite pickle and was in my 'to- do' list for a long time. Some how I was nervous to try making pickle. 

Finally I managed to make it successfully under the guidance of my mother. I am very thankful to her. I cannot explain the happiness I got after eating the pickle made by me :-) Do give this a try and I am sure you will love it too.

Ingredients:

• Young Jackfruit*, chopped- 1 cup (heaping)
• Raw Mango, medium sized** - 1 (nearly makes 1 1/4 cup when chopped)
• Salt- To taste

For Roasting:

• Dry Red Chillies (byadgi variety), big sized- 10-12
• Mustard seeds- 2 1/2 tsp
• Coriander seeds- 1 1/2 tsp
• Fenugreek seeds/ Methi- 1/4 tsp
• Turmeric Powder- 1/4 tsp
• Asafoetida/ Hing- 1/4 tsp
• Oil- For roasting

*Young jackfruit can be fresh or canned. I used canned. If using canned then use half a can of young jackfruit.
**Raw mango should be fresh and sour. More sour the better it is, for pickle.

Procedure:

Few important things you need to keep in mind before making this pickle:

#All the bowls, spoon, frying pan etc should be clean and dry.

#It is preferred that you start making the pickle in the morning and by evening it will be done. Next day, it will be ready to use.

#Be careful while adding salt. Add it in steps. You can always add more if required.

#The pickle has to be stored in a clean glass or porcelain jar (you can also use plastic containers. remember that it might get stained).

Now coming back to the preparation-

Wash the raw mango and pat dry. Then chop it into small cubes.

Transfer the chopped raw mango into a large dry bowl. Sprinkle little salt and mix well. Cover and let it rest for 4-6 hours.

Next comes the chopping of raw young jackfruit.

If using fresh- using greased hands, remove the outer hard skin and inner core (like pineapple). Then chop it  into small cubes.

If using canned- drain the water and rinse the pieces thoroughly for 2-3 times in water. Then chop it further to get bite size pieces. Canned young jackfruit makes life lot easier :-)

Then transfer these pieces in a pressure cooker with enough water and little salt. Pressure cook it for 1 whistle. Let it cool completely (absolutely cold). Then drain the pieces. Reserve the liquid in which it was cooked. It can be used while grinding the chilli paste.

Next step is to make the chilli paste.

Take a dry pan and add few drops of oil. Add the dry red chilli and fry it lightly, for a minute or so. Care should be taken not to burn the chillies. Transfer it to a plate for cooling.

In the same pan, add few more drops of oil and add coriander seeds and mustard seeds. Start frying it on a medium- low flame. When it slightly changes the color, add fenugreek seeds and asafoetida. Slowly the mustard starts to pop. At this stage, turn off the heat and finally add the turmeric powder and give a quick stir. Transfer it to a plate, for cooling. Burning the spices will make the pickle bitter. So fry them on a low heat.

Once the spices gets cooled, grind them into a fine powder. Then add little amount of the reserved liquid (in which jackfruit was cooked) and grind. The resulting paste should be smooth.

Its time to mix everything.

Put the raw jackfruit, chilli paste, salt into the bowl containing raw mango. Mix well. Add more water or reserved liquid to achieve the desired consistency. I kept it medium thick. Let this mixture sit for a day, so that the raw mango and jackfruit gets time to absorb the flavors. Adgai is ready!!

Store it in a glass/ porcelain jar. Refrigerate it for future use. It stays good for 15 days to a month.

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Tamarind Pickle

Tamarind Pickle is a easy-to-make pickle. I got this recipe recently from my husband's aunt, who is a very good cook. Seeing my interest in learning recipes, she suggested me to try this pickle. I noted it down carefully on a piece of paper (like an obedient student) and tried making it few days back. She had told me the list of ingredients and procedure but not measurements. I came up with my own and guess what? It was awesome. I loved it. It had a very unique taste- it was little tangy, sweet, spicy and at the same time the roasted spices added a great flavor to it. Totally it is worth trying.

Ingredients:

• Tamarind- A big lemon sized ball
• Jaggery- 1/4 cup
• Red Chilli powder- To taste
• Garlic pods, big sized- 3
• Salt- To taste

For Spice Powder:

• Coriander seeds- 2 1/2 tsp
• Cumin seeds/ Jeera- 3/4 tsp
• Fenugreek seeds/ Methi- 1/4 tsp
• Black Sesame seeds- 1 tsp
• Curry leaves- 6-7
• Oil- 1/2 tsp

Procedure:

Soak the tamarind in warm water for half an hour. During the soaking period, prepare the spice powder.
To make spice powder- Fry one by one mentioned under 'For Spice Powder', until all turn light brown. Allow these spices to cool and then grind them together to get a fine powder.

Now, the tamarind is soft and mash it using hand. Remove the seeds and other unwanted substances. The tamarind pulp should not be too watery.

Now take a small pot and add jaggery, along with little water (water helps in melting without burning the jaggery). Start heating it and once the jaggery melts completely, add the tamarind pulp. Mix it well. Bring it to a boil. If the mixture is too thick, add little water. Once it starts to boil, add red chill powder, spice powder, finely chopped garlic and salt. Mix it well (at this pint you can taste it and add whatever is needed like jaggery, tamarind or red chill powder). Continue boiling until it is nice and thick. Once the consistency is thick, turn off the heat. Allow it to cool. Tamarind Pickle is ready!!

Store it in a clean jar and refrigerate it. It stays good for a month. Above measurement makes approximately one cup of pickle.

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