If you are under the impression that making pickle is a time consuming laborious process, then this recipe will prove it otherwise. The spicy pungent powder of mustard and chilli powder is mixed along with the vegetable and oil and left to marinate overnight and that is about it. The next day you have a finger licking, appetizing pickle ready to be consumed. The vegetable that is used is called Dosakaya in Telegu/ Magge in Konkani (yellow cucumber). It is a small yellow colored squash like vegetable with a crisp crunchy skin and a mild sweet tart taste. This blends…
Gongura Pickle / Thokku Red Sorrell Chutney
While in Bangalore, we used to get different type of greens and so I grew up eating a wide variety of them. Bangalore like other cities in India is a heaven when it comes to greens and you can find them at vegetable shop, street vendors, and vendors selling them on cycles. But then, I don’t recall eating these Red sorrel leaves (called as Gongura in Telugu).Over the years here in US, I have come to understand that Gongura is quite a tradition in Andhra. Be it the chutney, pickle, rice, daal it is well loved and relished. Friends and…
Spicy Roasted Tomato Chutney
Looking for an Indian condiment is that spicy, tangy and tasty? Then this spicy tomato chutney might work for you. This is my ma-in-law’s recipe and she used to make it often when she was here with us. She has quite a collection of chutneys, dry powders, Thokku’s etc which not only taste great but enhances the flavor of any meal. (as a side dish). This recipe involves a three steps process; making the spice powder, roasting the tomatoes and then seasoning it. You can make the powder ahead of time and use it while making the chutney. I agree,…