Mangai kari

Manga kari is one of the favourite pickles for me and my brother. We can just sit and eat it with tea or coffee. It is very easy to make but very tasty. Normally I hate curd rice. But if I come to know that amma has made this pickle, definitely I will include curd rice in my plate.


Semi ripened mango – 1 (Thothapuri/Kilimooku mangai)

Red chilli powder- 2 tsp

Turmeric powder-  1/2 tsp

Fenugreek powder – 1/4 tsp


Salt – To taste

For Seasoning

Gingelley oil-1 tbsp

Mustard seeds – 1 tsp

  • Wash and cut the mangoes into small pieces.
  • Place it in a bowl and add all the spice powders ( red chilli powder, turmeric powder, salt, asafoetida, fenugreek powder) one by one.
  • Toss well so that they get blend with the chopped mangoes.
  • Finally splutter mustard seeds in the oil and temper it. Mix well.
  • Store it in an container and use within 5 to 6 days.
  • The pickle goes best with curd rice.
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Avakkai – Mango pickle

Avakkai is one of the most popular pickles in South India with its origin in Andhra Pradesh. This is my brother’s favourite. He just love this hot and spicy pickle. This year my amma, kindled my interest to make this pickle.  The seeds are intact in this pickle. We cut the mangoes cross sectionally to retain the seed. You can get this done from the shop keeper. When I made this and posted the photos in some other forum, I got good feedback and some asked for the recipe too.  Hence I couldn’t resist myself from posting the snapshot of the comments.


Cut mangoes – 7 cups

Red chilli powder – 1/2 cup

Kashmiri red chilli powder- 1/2 cup

Mustard  powder – 1/2 cup

Turmeric powder – 1/2 cup

Fenugreek powder – 1 tsp

Channa dhal – 1/ 8 cup

Salt – 1/2 cup

Asafoetida – 2 tsp

Oil – 1 1/2 cups


  • Wash the mangoes that you have bought from the shop after cutting. Spread it on a cloth and allow it to dry completely.


  • Heat the pan and turn off the flame. Now add the mustard and allow them to absorb the heat. Grind them to a fine powder.
  • In a glass bowl/vessel, add red chilli powder, salt, asafoetida, turmeric powder, mustard powder, fenugreek powder, channa dhal and mix well.
  • To the above mixture, add the oil and mix everything well.
  • Finally add the mangoes in small batches and coat them well.
  • If you are using steel vessel, then transfer them to a glass or ceramic container.
  • Allow them to rest for a week. Mix them daily.
  • Keep them in a clean, dry place.
  • After a week or ten days, transfer them to a glass bottle and refrigerate them.


Use a good quality chilli powder to get the red colour. I used normal chilli powder for spice and kashmiri chilli powder for the colour. So added them in equal quantities.

Dry the mangoes well for long shelf life.

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Maa inji- pachai milagu oorugai / mango-ginger pepper pickle

Mango Ginger  is a family of ginger or turmeric. This is available in certain seasons only. This looks like normal ginger but it smells like raw mango. Some call it as white ginger. This has the best medicinal value and is very good for digestion. Unripe pepper is plucked fresh from the plant before it ripens. I learnt this recipe from my periamma(Mom’s sister).


Mango ginger- 1 cup(peeled and sliced)

Fresh unripe pepper- 1 big cup

Lemon juice- 1tbsp

Salt- As preservative

Turmeric powder- 1 tsp


  • Wash the unripe pepper and cut into one inch length.
  • Wash the mango ginger, peel off the skin,and slice it like a disc.
  • Boil ample of water to immerse the mango-ginger and green-pepper.
  • Add salt and turmeric in the water.
  • Keep the boiled water aside until becomes Luke warm.
  • Now add the mango-ginger and unripe-pepper into it.
  • After it gets cooled, store it in a air-tight container.
  • It goes well with Curd rice.
  • Since it is the pickle made without oil, it is good for health.
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Tomato pickle

Tomato pickle is a tangy and tasty recipe. This is a very simple recipe which is easy to make in less time. This goes well with curd rice and dosa. I love this a lot. The shelf life of this is one week to ten days.


Tomato – 1.5 Kg

Mustard seeds – 1 tsp

Turmeric powder – A pinch

Jaggery – 2 tsp

Red chilli powder – 1 tbsp (As required)

Salt – As required

Gingelley oil – 2 tbsp

Methi powder- 1/2 tsp


  • Wash and grind the tomatoes.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds.
  • Now add the tomato puree, turmeric powder, jaggery and salt. Add red chilli powder at the last stage since it will turn black.
  • Allow it to cook in low flame.
  • The light red colour will turn to dark red and the puree thickens.
  • Now add the red chilli powder and asafoetida.
  • Cook for five minutes and turn of the stove.
  • It goes well with Dosa, Curd rice, Adai.

Note : You can make this in three ways.

Directly making the puree after washing the tomatoes /  removing the seeds/ removing the skin and seeds.

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Lemon Pickle

Tongue tickling lemon pickle is one of the most common pickle and occupies a space in most of the houses. It goes well with curd rice. This is the most favourite pickles for me and my grandfather. He likes my mom’s pickle. And this is the first time I made this pickle at home. My grandfather and I uses this pickle as a side dish not only for curd rice but also for rasam saadham.  We have a Lemon tree in our backyard. And this pickle is made from the lemons we got from our tree. Lemon is rich in Vitamin C and is best as juice, then as lemon rice and the last as pickle.



Lemon – 15

Water – As req

Salt – 5 tbsp

Turmeric powder – 2 tsp

Red chilli powder – 3 tbsp

Asafoetida – 1/2 tsp

Fenugreek powder – 1/2 tsp

Oil – 2 ladle

Mustard seeds – 1 tsp

  • Wash and drain the lemon. Cut each lemon into 8 equal pieces.
  • Boil water and add salt into it. Add the chopped lemon into the salt water and allow it to cool.
  • Once it comes to room temperature, refrigerate it. This has a very long shelf period. Also the lemon will become soft after a week or so and the salted version of the pickle is ready to serve.
  • In a kadai add oil and splutter mustard seeds. Once they crack, add asafoetida, turmeric powder, fenugreek powder and saute for a minute.
  • Add the salted lemon pickle into the kadai and mix well.
  • After 5 minutes, add the reed chilli powder and simmer the flame. Else the red chilli powder will turn black. You can adjust the amount of red chilli powder according to your taste.
  • When the oil starts to separate, turn off the stove and allow it to cool.
  • Store it in an air-tight container. Take care the container has no water molecules.
  • Serve it with curd rice.

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