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.

Gherkin Pickle

1 large cup chopped gherkins (long, green ones, each sliced lengthwise into four equal pieces - the gherkins should be completely green inside, discard any red or even reddish ones.

4 tbsp oil (sesame or groundnut)
1 tsp chilli powder
1 tsp salt
1/4 tsp mustard powder
1/4 tsp fenugreek powder
a pinch of asafoetida, lightly roasted in a little oil if preferred
a pinch of turmeric powder

In a shallow dry bowl, mix the gherkin pieces with the rest of the ingredients. Transfer contents to a dry jar. It's ready to eat after 24 hours. Mix well before serving.
Keeps for a week.

For Aruna Chandaraju, cooking is a passion. She imbibed her culinary skills from her mother, and has modified and adapted several recipes to her very own innovative style. She writes regularly for leading publications in the country on a variety of subjects, including food.