DOSAVAKAI / CUCUMBER PICKLE

DOSAKAYA  AVAKAI
Dosavakaya is a tradtional pickle from ancient days.. its a very quick and easy pickle can be done in less time.It stays for 2 weeks..
Materials:
Cucumber / dosakaya pieces 1 cup
It should be well washed,dried with a cloth
and should be chopped in to pieces
The seeds etc should be removed.

Mustard seeds 4 tbsp
Should be smoothly  powdered

Red chilli powder 4 tbsp
Salt 1 and 1/2 spoon
Gingelle oil 4 to 5 tbsp
Method:
In a bowl mix mustard powder,redchilli powder and salt with 3 tbsp
of gingelle oil .
Mix well and lastly add the dosakaya pieces and mix thoroughly.
Now place the entire mixture in a dry bottle..
Set it with a spoon.
Lastly add the remaining oil and close it.
It can be consumed from the second day onwards.
But some people add juice of 2 nos of lime and eat
it from that day itself..in that case the pickle stays fresh
for a week..

LIME PICKLE

LIME PICKLE
Lime pickle is famous in indian homes.A full source of natural Vit-C ,it is quite tasty too with steamed hot rice ,curd rice and dosas..
Lemon-50  nos
Salt 1 glass
Upto 200 gms,
check out as only too much salty,iodized salt
is available now a days..
Chilli powder 1/2 kg
To season:
Oil 1/4 th kg
Mustard seeds 1 tbsp
Red chillies 5 to 6 nos
Hing- a small ground nut sized  piece
made in to powder
Roasted  powder:
Mustard seeds 1and half tsp
Methi seeds 1/2 tsp
These 2 materials are to be roasted,
let them cool, and made in to powder
Method:
Wash all the lemon,wipe them  with a
dry cloth,and cut them in to small pieces..
Then take in to a plastic basin,and mix
chilli powder,salt,and roasted mustard
methi powder well.Mix all the lime pieces
and the powders well.Lastly heat oil in a
pan and after it is heated add the seasoning
materials mustard seeds,hing and red chillies.
After they splutter and stop popping,switch off
the stove.Let the oil cool completely.Lastly add
this oil in the lime pickle..Set it aside for 7
complete days.In the mean while mix the pickle
well for 2 times in the 7 days.
You can serve after 7 days,but the lime piece
 tastes bitterand it takes time to settle completely
 up to 20 days..
This recipe does not need to be placed in sunlight..
and it remain s fresh for months..
Check out the salt and chillie powder and add

according to your taste..
Both the pickles lime and the previous tomato pickle is from my sister Padmas kitchen,a big Thanks to her as she takes care of me n my family in cooking ..

TOMATO PICKLE

TOMATO PICKLE
Tomato pickle stays for more than 6 months ,if proper care is taken while preparing without touching water..
Materials:
Tomatoes - 1 kg
They should be well washed and dried with a dry cloth.
Avakai karam chillie powder  1/4 th kg
Avakai karam (chillie powder)is used in mango pickle, prepared in the months of summer,the red chillie is broad and long, is from Guntur,of Andhra pradesh,it will be rich red in colour,and it will not be too spicy n hot.Iused the leftover pickle chilli powder now and the rich red colour is due to that..
or
Aashirvad karam 100 gms or a little more
Ordinary locally made chillie powder  is from thin and short redchillies and it is very hot n spicy,we use them in curries.So less amount is used.
Tamarind 50 gms
Salt 100 gms
As now a days iodized salt is used less qty of salt is enough
Method:
Soak(washed and dry) tomatoes in salt and tamarind for 2 days.
(Mix in between 1 to 2 times per daywith a dry plastic spoon).
From 3 rd day keep dry open  in sun light.
Place the tomato  pieces  and the tomato liquid seperately in  plastic basins.
If it is dry sunny weather then one day sunlight is enough.
Or else if it is cloudy then 2 to 3 days of sunlight are needed.
And immediately in the evening prepare the pickle.
In the mean while before making pickle ,dry roast 1 tbsp of mustard seeds,and half tbsp of methi seeds in a pan.
Dry grind it in to a powder after it is cool.
next grind the dried tomato pieces and the left over tomato juice  in to a paste along with chilli powder, and mustard and methi powder.. and keep it aside.
Place a pan on the stove,and add 1/2 kg of oil to it,then after it is heated add 2 tbsp of channa daal,2 tsp mustard seeds,red chilli slits of 4 nos,hing, and ,then after they stop spluttering add (washed and dried)curry leaves toss well for 2 minutes.
This is to ensure the tomato pickle mixture not to get spoiled ,if at all any moisture is left over.
Lastly add the grinded paste of tomato pickle to it and fry for 2 minutes.
Thats all.Switch off the stove.
Store it in a airtight container after it is cool..
Serve with steamed hot rice or dosas n rotis..

Garlic flakes can be added in seasoning in small quantities of pickle  taken outside ,foronce in every  month ..Idonno because i use garlic very rarely..
This recipe i am sending to the event conducted by Nivedhita and Jagruthi
COMPLETE MY THALI-PICKLE..

And one more thing i want to say,if u r in a urgency,then soak tomatoes along with tamarind and salt in the eve,leave it overnight.Next day morn grind it in to a paste and season it as in the proceedure.. No need of sunlight etc.This will stay for more than 20 days..No touch of water,and ample amount of oil is enough for it to stay fresh..

VELAGAPANDU / WOOD APPLE CHUTNEY

VELAGAPANDU CHUTNEY
Velaga pandu, we buy this variety for vinayaka chavithi,to tie fruits for palavelli..i stored  this one after removing the palavelli, and vinayaka nimmajanam,i made a chutney with this ..its a sour and very tasty one.
Velagapandu gujju 1 cup
Bring a ripened wood apple and after
breaking it take off the paste from it. 
Place a pan on the stove and add 2 tbsp oil to it,after it is heated add the wood apple paste in it and fry it with a lid covered for 5 min in a low flame.
For seasoning:
Mustard seeds 1 tbsp
Methi seeds 1/2 tsp
Red chillies 12 nos
or adjust according to ur taste
Hing a pinch
Haldhi a pinch
Green chillies 3 to 4
Salt
Oil 3 tbsp
Method:
Place a pan on the stove and add 1 tbsp oil,after it is heated add redchillies,methi,and mustard seeds and toss it.After the spluttering
is completed add haldhi,hing and green chillies.Let it cool.
Grind the seasoning into a powder  ,and after it is made into a smooth powder add the wood apple/ velagapandu mixture and salt and blend it well in to a paste.Water should  not be be added.It will remain for more than 10 days like this.Very tasty with hot steamed rice with ghee..
Take a 2 tbsp chutney in to a cup and add 1/2 cup fresh curds ,use this one for dosas.Its very sour in taste .
Asthmatics beware of taking this one in large quantities as this may increase the phlegm problems and respiratory problems.

MANGO CHUTNEY

MANGO CHUTNEY
Mango chutney tastes well,especially with rice and dosas etc.
Raw mango pieces/grated mango 2 cups
Oil 1 tbsp
Redchilli powder 2 tbsp
Mustard powder( half)  1/2 tbsp
Jeera n Methi powder (mixed)2 tsp
Roast jeera n methi seeds and
grind it into powder
Salt
Method:
Place a pan on the stove with 1 tbsp oil in it,and also add 1/2  cup of water in it and add mango pieces in it and boil it to a smooth paste.Let it cool.Now add redchilli powder,mustard powder,and jeera n methi powder in to the mango paste/mixture and mix it well.
Lastly make a seasoning with 1 tbsp oil,and add mustard seeds,n jeera and add garlic(optional)flakes.An easy to do and a variety chutney..

VANKAYA PERUGU PACHHADI

VANKAYA PERUGU PACHHADI
Vankaya perugu pachhadi, is also a tastier dish which can be prepared as side dish.Its creamy texture and soft taste without spicyness makes its taste yummy even for children n also elders..
Materials:
Vankayalu/brinjal 2 nos
It should be large in size
Yoghurt/curds 3 to 4 cups
Curds should be fresh
Salt
Curry leaves
Kothmeer

For seasoning:
Oil 1 tbsp
Mustard seeds 1/2 tsp
Methi seeds a pinch
Redchillies 4 to 5
made into slits
Greenchillies 4to 5(slits)
Hing a pinch
Method:

First of all wash brinjals,and apply 2 to 3 drops oil on the surface of it,and roast it directly on the gas burner top till it is fully roasted and the skin turned black,  or else microwave the brinjals for 20 to 30 min in a microwave safe plate.Let it cool.

Peel off the burnt skin(upper layer),and check thoroughly,and mash the mixture with salt ,with a spatula.Keep it aside.
Place a pan on the stove,add 1 tbsp of oil,and after it is heated,add the seasoning materials,mustard,methi seeds,red  chilli slits ,hing and toss well. After it stops popping add  green chilli slits ,curry leaves  saute and switch off the stove.
After it is cool,add the brinjal mixture,seasoning,mix well and add in to the curds.Adjust the salt,and garnish with kothmeer..

It tastes much with steamed rice  and ghee.

TOMATO CHUTNEY

TOMATO CHUTNEY
Tomato chutney can also be made in a easy way,it stays fresh upto a month.It tastes well with hot cooked rice and even chhappathis and dosas.But care should be taken ,in drying the tomatoes after washing them,wipe off with a dry cloth .
Materials:
Oil up to 200 gms
Tomatoes 1 kg
Chopped in to small pieces
Salt
Chilli powder 5 to 7 tsp
For powder:
Methi seeds 1/2  tsp
Mustard seeds 1 tsp
For seasoning:
Channa daal 1 tsp
Urad daal 1 tsp
Mustard and methi seeds
1/2 sp each
Hing
Curry leaves
(to be dry without water)

Method:
Place a pan on the stove,add 3 to 4 tbsp oil to it.Then after the oil is heated add chopped tomatoes,and (cook) saute well in a low flame.It takes more time to cook .(if cooked in low it will take more than half an hour,If cooked in high flame by standing near by and stirring it will take just 10 to 15 min time to get dry).Then after it is half cooked add chilli powder and salt.Mix well,and let it cook ,as the tomato mixture evaporates the water consistancy inside and will be cooked.
Meanwhile place another pan on the stove and roast methi seeds,mustard seeds on it ,should be roasted till brown.Let it cool and make a soft powder by dry grinding it.
Mix the methi powder in the chutney,and sim just for 5 min then switch off.After it is comp add seasoning by preparing it seperately..
Let it cool and store it in a dry container .

BEERAKAYA CHUTNEY

BEERAKAYA PACHHADI:
Beerakaya /ridge gourd, can be made in various types like curries,daal,chutneys..beerakaya chutney is very tasty along
with  hot rice or rotis or dosas .
Materials:
Beerakaya is washed well ,with ends cut off,and lightly
 peeled the hard skin and chopped in to small pieces.
Chopped beerakaya pieces -2 cups
Tamarind-lime sized
Salt
Seasoning:
Mustard seeds 2 tsp
Methi seeds 1 tsp
Jeera 1 tsp
Red chillies  6
Green chillies 4 to 5 nos
Hing
Haldhi
Curry leaves
Oil 2 to 3 tbsp

Method:
Place a pan on the stove and add 2 tbsp oil,after it is heated place chopped beerakaya pieces in the oil and and fry till they are cooked and fried till a bit brown.It will take more than 20 min to fry in low fire. Let them cool.
Meanwhile place a small kadai on the stove,add 1 tbsp oil.Then add
redchillies,methi seeds,mustard seeds,let them splutter & toss well.After the spluttering is stopped then add green chillies,hing,and lastly curry leaves,then switch off the stove.
After the beerakaya mixture is cooled,grind the seasoning along with tamarind,by sprinkling a little water.After it is grinded ,add the beerakaya
pieces and grind it in to a paste.The chutney should be grinded a bit coarsely  
in rubburolu to get a perfect taste.

Goes well with hot steamed rice and ghee..This chutney can also be done by using the discarded peeled skin of beerakaya..

KOTHHIMEERA CHUTNEY

KOTHHMEER CHUTNEY
Kothmeer chutney is a very delicious hot and sour  and tasty chutney with goes well with hot rice.
Materials:
Kothmeer 1 cup
Wash kothmeer leaves well for 4 to 5 times.
Pluck only leaves and discard the stems.
Tamarind-small lime size
Salt
Seasoning:
Mustard seeds 1 tsp
Methi seeds 1/2 tsp
Red chillies 3 to 4 nos
Green chillies 4 nos
Or as per ur choice
Hing a pinch
Haldhi a pinch
Oil 2 tbsp
Method:
Place a pan on the stove,add oil to it.And after the oil is heated add the mustard ,methi seeds and redchillies.After they splutter add the remaining  items,green chillies hinf,and haldhi.And mix well.Switch off the stove.
Grind the seasoning along with tamarind and salt well.Donot add water.
You have to mix several times with a spoon while grinding,as it will struck and does not move.After the seasoning is grinded add the washed kothmeer leaves  to the grinded seasoning and grind well.If it doesnot move add half tsp
 water and mix well. Mix well.The taste will be yummy hot and sour with
steamed hot rice ..It will  stay for a week if kept in fridge..

MOONG DAAL CHUTNEY

PESARAPAPPU PACHHADI:
Pesara pappu/moong dal chutney is a simple dish which can be prepared in 5 min of time.When there are no  veg handy/fridge,then this can be prepared as a side dish..
Pesarapappu 1/2 cup
washed well and soaked for atleast half an hour.
Red chillies 3 to 4 nos
according to ur taste
Salt
Oil 1 tbsp
Jeera 1 tsp
Hing a pinch
Method:
Place a pan and add 1 tbsp of oil,then add redchillies,hing and jeera after it is heated.When they splutter and pop up switch off the stove.Wet grind the redchillies,hing and soaked pesarapappu in to a paste.Beware very less water is required for grinding the chutney.Add salt and mix once.
Then transfer in to a bowl.Some people sprinkle a few lime juice drops in to the chutney.Its left to ur choice.Garnish with jeera seasoning and serve.
Instantly within min of time this can be prepared..  Serve with hot rice with a dallop of ghee.

POTLAKAYA PERUGU PACHHADI

Potlakaya perugu pachhadi:
Materials:
Potlakaya  1 cup
(finely chopped pieces)
Curds 2 cups
( fresh curds made of 3% milk)
Salt
Seasoning:
Oil 1 to 2 tbsp
Mustard seeds 1 tsp
Methi a pinch
Red chillies 2 nos(slits)
Green chillies 4 to 5 nos(slits)
Curry leaves
Hing a pinch
Method:
Chop potlakaya(snake gourd) into small pieces .Place a pan on the stove add 1/2 tbsp of oil and after heating add chopped potlakaya pieces and saute well in  low temp with a lid on it .It will take above 10 mins to cook itself  in water vapour.
After the vegetable  pieces are cooked and become tender switch off the stove and keep aside.
Next place a pan with remaining oil for seasoning , and add mustard seeds,methi and redchilli slits ,hing ,and haldhi ,saute well.Next add green chilli slits and curry leaves ,mix well,switch off the stove after it is done.Let it cool.
After it is cooled,add the seasoning and the vegetable potlakaya mixture in the curds.Mix well,and add kothmeer if u like it.It can be a side dish..Serve with white rice,it tastes yummy..

Source:
From the kitchen of
my co-sister Sarada.A.

TUR DAAL CHUTNEY

KANDI PAPPU PACHHADI:

A favourites of andhras,kandi pappu pachhadi is a tasty variety .Rich in proteins turdaal can be had in this way also,and one can avoid eating  plain daal daily,and this is a substitute ,it will be very tasty in hot rice with ghee.

Materials:

Turdaal -1 cup

Tamarind paste 1 spoon

or

Lime size Tamarind

Salt

For seasoning:

Urad daal 1/2 tsp

Jeera 1/2 tsp

Red mirchi 6nos

Reduce or increas as per ur choice

Garlic a few pods

Oil 1 tbsp

Method:

Dry roast turdaal in a pan,till it is  medium brown in colour.Transfer it into  another bowl,and wash 3 to 4 times after cooling,keep it aside..

In the meanwhile prepare seasoning, add 1 tbsp of oil in a pan and add urad daal,redchillies,jeera and garlic pods.Switch off the fire after it is done.

Now place the the redchillies from the seasoning into  a grinder,add tamarind to it and grind it,in to a paste,next add roasted and  washed turdaal in to the grinder and ,grind it by adding water slowly in small quantities.It will require water to form into a paste,dont add whole water at a time.Lastly add a few garlic pods and salt mix and grind well.Remove in to a bowl and garnish with seasoning and a little bit of garlic and red chillies.It will be more tastier if  this chutney if made in a big mortar and pestle (rubbu rolu).

I learnt it from my friend Mrs.Indira gautam of Vizag.

COCONUT PERUGU PACHHADI

KOBBARIKAYA PERUGU PACHHADI
Materials:
Grated raw coconut-1 cup
Fresh curds (thick)-2 cups
Oil 1tbsp
Mustard seeds1/2 tsp
Methi seeds a pinch
Redchillies 2 nos(slits)

Greenchillies 4 to 5 (slits)
Hing a pinch
Haldhi a pinch
Curry leaves a few
Salt
Method:
Mix grated raw coconut with curds and add salt.
Then place a kadai on the stove,add oil,after heating add the seasoning materials.
Switch it off after it crackles,let it cool for 5 min.
Add the seasoning to the curds and mix well.
It should be placed in fridge and should be cool in summer.
Or it may turn sour if it is kept outside for a long time.
I do this often whenever i have  more raw coconut.

TOMATO -PERUGU PACHHADI

TOMATO-PERUGU PACHHADI
Materials:
Tomatoes chopped 1 large cup
Curds(fresh)-2 cups
Oil 1 1/2 tbsp
one and a half tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Red chillies 2(slits)
Green chillies 4(slits)
Methi seeds a pinch
Haldi a pinch
Salt to taste
Curry leaves a few
Corriander leaves a few(garnishing)
Hald qty used while cooking and remaining half qty gor garnishing.
Method:
Place a pan on the stove,add oil to it.
After the oil is heated add the red  chilli slits,mustard seeds,methi and jeera seeds.
When they crackle add green chilli slits ,curry leaves ,haldhi and chopped tomatoes pieces.
Toss it and add half cup of water and cook the tomatoe pieces in a low flame,with lid on it.
Cook until it is done,it may take 15 mins,then after it is cooked add salt and switch off the stove.
Add corriander leaves to it.
Let it cool.After it is cooled add to the curds and mix well.
Transfer in to a serving bowl,and garnish with remaining corriander leaves.

This dish is ideal with rice,can be used as side dish.Agood item prepared in house holds.Iprepare this in night dinners.

DOSAKAI & VANKAYA CHUTNEY

DOSAKAI & VANKAYA CHUTNEY:
Dosakaya Or cucumber -large to medium sized
(wash well,peel off then chop into small pieces)
Vankaya-1 no large
(Microwave the large sized vankaya for 20 min ,or roast with the skin on the top of the stove,after it is done,remove off from fire,and let it cool.
Then peel off the skin ,and check for pest if any,then after verifying that its totally clean,keep aside)
Tamarind paste-2 spoons
Salt to taste
Seasoning:
Oil 2 tsp
Mustard seeds 1 tspoon
Methi seeds 1/2 tspoon
Red chillies 2 nos(slits)
Green chillies 6 nos
Turmeric powder a pinch
Add or reduce as per your taste
Garlic flakes a few

Method:
Place a pan and add oil,after it is heated ,add the seasoning items mustard,methi seeds,red chillies, green chillies ,then switch off after it is done.
Grind the seasoning along withgarlic,& tamarind paste,coarsely.
Then add the chopped dosakaya pieces ,and grind itfor a half minute.
Lastly add the salt and the roasted vankaya mixtureand corriander leaves and once again grind for a split of the second.
Mix well with hand and remove in to a bowl.
This chutney will be quite tasty when done coarsely.
But for elder people,and those suffering with teeth problems,the chutney can be done into a paste form smoothly.

This one is experimented by my sister padma..

MIXED VEGETABLE PERUGU PACHHADI

MIXED VEGETABLE RAITHA:
We normally prepare raitha with tomato,raw coconut,aloo,potlakai,brinjal,bendakaya,etc etc.Some times when there is  shortage and sufficient quantity of vegetables are not left in the house before going to vegetable market,then try this.  But this is a variety by mixing all veg together, getting a different taste.

Materials reqd:
Curds 2 cups
Tomato 1 small chopped finely
Carrot 1 small minced
Cucumber pieces chopped 1/2 cup
Grated raw coconut 1/4 th cup
Salt to taste
Oil 1tbsp
Curry leaves a few

Seasoning:
Place a kadai on the stove,add oil.After oil is heated,add mustard seeds half a spoon,redchilli 1 no made into slits,greenchillies 3 to 4 nos slits,hing a pinch,haldi a pinch,curry leaves, one by one.
After they pop,add chopped tomato,carrot,cucumber .
Let it cook in low flame,after adding half cup of water.
After the vegetables are cooked add salt and switch off the stove.
Let it cool.Now add the cooked vegetables,and grated raw coconut to the curds.
Garnish with kothmeer.

PULIHORA AVAKAI

PULIHORA AVAKAI:
This is a variety we use the seasoning of pulihora so its called pulihora avakai.
A simple chutney which can be prepared by 2 to 3 mangoes.

Raw mango pieces(peeled and Chopped into small slits) 3 cups
Oil 1/4 th cup
Red chilli powder 3/4cup
Mustard powder 3/4 cup
Dry grind 1 cup mustard seeds in a grinder ,seive it again dry grind them.Even if the mustard powder is a little coarse enough, no problem.
One day before preparing pulihora avakai,place mustard powder in  a dry bowl,and pour piping hot boiled water 1/2 cup in to the mustard powder and mix well.Then place the bowl with mustard powder and water in the sun for a few hours until the powder mixture is dried completely.For every one hour mix the powder well with a dry spoon.This makes the water to dry soon.
Salt 1/2 cup
Now a days Salt is iodized so very less amount of salt is to be added,or else taste it.

For seasoning:
Oil 1 cup
2 tsp Bengal gram daal
2 tsp Urad daal
2 to 3 nos Red chilli slits
1 tsp Mustard seeds
1/2 tsp Methi seeds
Curry leaves (washed well and dried )
Hing
Method:
Take peeled and chopped mango slits in a small bowl.
Then mix with the dried mustard powder,dry chilli powder and salt well thoroughly.
Add oil to it and keep aside in a bottle.Let it settle for 3 days.
On 4th day morning,place a pan on the stove add 1 cup oil to it.
Next add bengal gram,urad daal,redchilli slits,mustard seeds,methi seeds,hing and after frying them
lastly add curry leaves.
Place the prepared mango pickle in a bowl,and add the prepared seasoning to it.
Place the lid immediately.
After 10 mins remove the lid and mix the pickle thoroughly well with oil and seasoning.
Let it settle,for a week days outside,then store in a fridge.In India we keep them outside only,they remain normally,until unless there is shortage of salt and oil.But in other countries due to climatic conditions and centralized A/C we cant give guarantee.
Can be stored in a fridge for a month or two.
Very tasty with rotis and rice.

There will be more mango slits when compared to  the powder.
Due to the heavy seasoning as we use for pulihora this pickle is called pulihora avakai,

MANGO SWEET & SOUR CHUTNEY

RAW MANGO SWEET & SOUR CHUTNEY

Grated raw mango-2 cups
Sugar or Jaggery 2 cups
Redchilli powder 3 to 4 tsp
Salt 2 spoons
Method:
Measure grated raw mango2 cups and mix with 2 cups jaggery or sugar.
Mix well,and add Salt to taste,and Chilli powder.
Place in the afternoon sun for 2 to 3 hours and preserve in a bottle in fridge.
By placing in the sun a syrup will be formed from Jaggery or sugar.
Very tasty with dosas,chhappathis and curd rice.
Water should not be added,it will get spoiled if water is added.

Children like this dish very much for its sweet and sourness at a time.
Most of the times i boil total mango and jaggery mixture for 20 mins in a low heat,mixing it well for every 3 mins.
It will turn as a Jam,i cook this hoping that it can be stored for 2 to 3 months well in a freezer.
Yummy item liked by most of the children,and even elders can enjoy this in curd rice.

MANGO CHUTNEY/ Mamidikaya Menthi Baddalu

MAMIDIKAYA MENTHI BADDHALU:
Materials reqd:
Raw Mango chopped 1 cup
(Mamidikaya peeled off, and chopped into small pieces)
Mustard seeds 1 tsp
Methi seeds 1/2 spoon
Red chillies 2 to 3 nos(made into slits)
Hing a pinch
Oil 2 tsp
Salt to taste

Method:
Place a pan on the stove,add Oil to it,let it heat.After heating add Redchilli slits,Methi seeds,lastly Mustard seeds,and Hing ,and Saute well.Then Switch it off.Let it cool.
Place the (Red chilli,Methi seeds and Mustard seeds )Seasoning and grind in to powder ,some what a little bit coarsely.It should be not a smooth powder or not a blunt coarse powder,but medium.
Then mix the Chopped Mango pieces,with the powder and allow it to settle for 2 hrs time.It will give a tremendrous taste when eaten with Rice.

My secret is after making the powder coarsely,i will add the Mango pieces into the Jar and for a split of the second I Switch on the Grinder ,and immediately Off it.The Mango pieces lightly crushed and after adding Salt ,will be settled quickly.And if we run the Grinder for 2 to 3 mins more it will become Mango  paste chutney.Even this tastes good with Rice.

CABBAGE PACHHADI(chutney)

Cabbage Chutney:
Cabbage can be used not only to prepare Curries, but also Chutneys.Very tasty with Rice and Rotis.
Materials:
Chopped Cabbage- 3 cups
Tamarind paste-2 to 3 spoons
Salt to taste

Tampering:
Red chillies 5 to 6 nos
according to  your family tastes chillies are to be added
Mustard seeds-2 spoons
Methi seeds-3/4 spoon
Jeera 3/4 spoon
Hing a pinch
Oil 4 to 5 tsp
Method:
Heat a pan with 1tsp Oil on the Stove. After heating add the Seasoning items,Mustard seeds,Methi seeds,Jeera ,,Red chillies, Saute. Lastly add Hing,and Switch off.
Next, Place a Kadai on the Stove,add  Oil and add Chopped Cabbage and fry in low to med flame,keeping the Lid on it.Due to the Vapour it will be cooked well without burning .(maadipokunda)
Turn off the stove after the chopped Cabbage is well cooked and fried in low flame,till it turns tender.
Now place the Seasoning and the Tamarind in a blender,and grind it well corsely.Then add the Cabbage and grind to a Paste by slowly adding required water.
The chutney should be Thick paste  in consistancy,and not a liquid paste.