Friday, June 24, 2011


The start of summer time always brings back memories of my Paati making a lot of pickles at home in Traditional Ceramic pickle jars (We called it Uppinkayi Jaadi). She was an expert in making many kinds of pickles. Thankfully my mother and my aunt inherited all of her traditional recipes and have subsequently passed it to us. I have always mentioned that my blog is a nice way of documenting all these recipes and as well as my trials. Hopefully my daughter's generation will still have the same interest like us in cooking. I am happy to see her doing little things for me like cleaning the greens, setting the table, can make her own milkshake (ofcourse supervised by me). I think these little things can go a long way!

Here is a simple recipe for beginners who would like to make pickles at home.

Mango ginger or Maa Inji belongs to the ginger family. It looks like ginger but smells like raw mango. I think thats how the name originated.

For about 100 gms of Mango Ginger


Oil - 1 tbl spn
Fenu greek seeds - 6 to 7
Mustard seeds - 1 tspn
Red Chilli powder - 2 tspns
Turmeric powder - half tspn
Hing - a pinch
Lime - 2
Salt - 2 tspns


1. If you can find the traditional jars that would be great, If not then clean a glass bottle and dry it well.

2. Peel the mango ginger and slice them as shown below in the picture. Put them in the jar. Add salt in it. Mix it well using a clean dry spoon.

3. Temper Mustard seeds, fenugreek seeds, hing in oil and pour it in to the mix.  Add red chilli powder and turmeric. Squeeze in to 2 limes. Mix it well.

4. Keep it in a dry place closed for 3 days to allow the absorption of salt and all the spices and then transfer the jar in to the fridge once the ginger has softened.

5. Keep mixing it 2 - 3 times in a day when it is kept out with a clean, dry spoon. Once its done enjoy it with dosas, rotis, curd rice, etc.

More Traditional pickle recipes soon!

Have a great weekend all of you!