It's pickle-making time. Aruna Chandaraju has recipes from the North and the South. And short cuts, too!


Classic Avakaya
This is a typical mango pickle from Andhra Pradesh eaten as an accompaniment with steamed rice, mixed with ghee or freshly churned butter, curd rice, idlis, dosas, and upma!

25 green, raw, sour mangoes
400 g fenugreek (methi) seeds
1 kg salt
1 kg red chilli powder
1-1 1/4 kg sesame-seed oil (also called gingelly or til) (second preference: groundnut oil)
1 kg mustard powder
20 - 30 cloves garlic, peeled (optional)

Wash the mangoes thoroughly under running water, dry with a cotton cloth and set aside for a few hours till completely dry.
Cut the mangoes into small pieces (about four pieces each), and discard the seeds. While cutting, ensure that each piece has a part of the hard shell.
Place the mango pieces in a large, shallow bottomed bowl, and add the fenugreek seeds, salt, chilli and mustard powders, and most of the oil (saving about three or four tsps). Add the garlic, if using, and mix thoroughly. Transfer the contents into a dry, airtight jar. Pour the remaining oil on top and close the jar.
Set aside for three days.
Everyday, for three days, sun-dry the jar for a couple of hours. After each session, stir and mix the contents thoroughly so that the oil and spices are evenly distributed and do not settle at the bottom. Set aside.
The pickle is ready to be eaten in a week's time. If you prefer the pickle to temper down, wait for a fortnight or even a month. Mix the jar contents well each time before serving.

For the seasoning:
2 tbsp oil
1/4 tsp mustard seeds
1 red chilli, broken into small pieces
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
a pinch of asafoetida
a pinch of turmeric powder
a fistful curry leaves

To prepare the seasoning:
Heat two tbsp of the oil in a large wok and add the mustard seeds. When they splutter, add the red chillies. Then, add the cumin and fenugreek seeds, asafoetida and turmeric powder and roast well. Finally, add the curry leaves.
Remove from heat and add the carrot pieces, while still hot. Mix in all the powders and salt.
When the mixture is cool, add the lemon juice and jaggery. Mix thoroughly once more and transfer the contents to an airtight container.
It's ready to serve within a few hours, though you can leave it to marinate for a day or two before eating. Keeps for a couple of months.