Shallot Pickle

Shallot Pickle.

Shallots are peeled and cooked in oil. They are then cooked in tamarind extract and jaggery. Finally the shallot pickle is finished with spice powders. Serve shallot pickle with yogurt rice or with dal rice etc…
Makes: around 1 Cup of Shallot Pickle.

Ingredients:

Shallots 8
Tamarind 2 inch Piece
Jaggery (Grated) 1tsp
Red Chili Powder 1 tsp
Turmeric Powder a big Pinch
Mustard Seeds 1/8 tsp
Fenugreek seeds 3
Asafoetida a Pinch
Salt to Taste
Oil 2 tsps

Method of preparation:

Soak tamarind in 1/8th cup of water. Microwave for couple of seconds to soften the tamarind.
Extract all the juice and discard the pulp.
Remove little bit of both ends and peel the shallots.
Grind 3 shallots with little bit of water into smooth paste.

Heat oil in a pan, add mustard seeds, fenugreek seeds and asafoetida.
Once mustard seeds start spluttering, add peeled shallots, ground shallots and few pinches of salt.
Cook covered on low flame for around 10 minutes or until shallots are cooked.
Uncover, fry briefly, stir in tamarind extract, jaggery, turmeric powder, red chili powder and salt.
Boil for few seconds and remove from heat.
Store in a refrigerator and the pickle stays fresh for around a week or two.
Serve shallot pickle with yogurt rice or with dal rice.
Notes: Prefer small sized shallots.

Suggestions: Adjust jaggery and tamarind according to your preference.
Variations: Check mango yogurt rice and cucumber poha rice.
Other Names: Shallot Pickle, Madras Onion Pickle.

Ground Mango Pickle Chutney

Tokkudu Magaya Pachadi.

Ground mango pickle is mixed with plain thick yogurt and seasoned with spices. For recipe of ground mango pickle, click here. Serve ground mango pickle with idly, dosa etc…
Makes: around 1 Cup of Ground Mango Pickle Chutney.

Ingredients:

Ground Mango Pickle 4 Tbsps
Plain Thick Yogurt 2 Tbsps
Onion 1 Tbsp (Chopped)

Talimpu:

Mustard Seeds a Small Pinch
Cumin Seeds a Small Pinch
Asafoetida a Small Pinch
Curry Leaves 3
Oil 1/4 tsp

Method of preparation:

In a mixing bowl, add ground mango pickle.
Mash it lightly with help of a pestle, add onion and yogurt.
Mix well and keep the pickle aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and cool to room temperature.
Once cooled, add the spices to the above mango pickle bowl.
Mix well and serve ground mango pickle chutney with idly, dosa etc…
Notes: Make sure not to add too much yogurt.

Suggestions: Adjust yogurt for chutney consistency.
Variations: You can also add finely chopped green chiles if you wish.
Other Names: Ground Mango Pickle Chutney, Tokkudu Magaya Pachadi.