Kitchen Corner-Try It

    Hot and Sour Tomato Pickle  Today's recipe is a delicious tomato pickle with enticing flavors and taste. It is a delightful pickle, fresh and bursting with flavor. Do you also like vegetable pickles? Condiments like pickles are a staple in my kitchen. I have a deep love for a vegetable pickle, with the flavors of mustard and garlic. Tomato pickle is a perfect condiment- it is sour and mildly sweet with a delicious spice kick. It adds a zesty kick to any meal, and you will surely love it. The heat is from Kashmiri red chilly powder and the slight tart from tamarind pulp and vinegar. Tomato pickle tastes best with steamed rice yogurt, appam, and rice rotis. This tomato pickle is inspired by the Andhra tomato pickle . It is not an authentic recipe, but a quick fixer. When my mom makes tomato pickle, she uses sun-dried tomatoes. It is more sweet and tart, with a good umami flavor. The texture also gets slightly chewy. It has a much longer shelf life. So coming to this rec...

Sri Lankan Eggplant Pickle Today's recipe is a delicious and easy to make eggplant pickle. Do you also like vegetable pickles? Condiments like pickles are a staple in my kitchen. I have a deep love for a vegetable pickle with the flavors of mustard and vinegar. Over the years we have been trying several kinds of vegetable pickles in my kitchen and also shared a few here in this blog. Pickle made with  raw dates , carrots, tomatoes,  beets ,  ginger ,  bitter gourd , etc is worth trying. Now, this pickle is very unique. It is made with eggplants and is irresistibly appetizing with the caramelized taste of fried eggplants and onions combined with flavors mustard and vinegar. This recipe is adapted from the Sri Lankan eggplant pickle, the classic dish  Wambatu moj u . Sri Lankan curries have a blend of fiery spices, flavor, and texture. The book  Sri Lankan Cooking: 64 Recipes from the Chefs and Kitchens of Sri Lanka by Douglas Bullis, Wendy Hutto...

Yellow Dates/ Raw Dates Pickle Condiments like pickles are a staple in my kitchen. Every month I try making some kind of pickle. We like to have it with rice or parathas. Do you also like pickles? I know for many people out there, a meal seems to be incomplete without some kind of pickle. Today's recipe is dates pickle and is not the usual dry dates pickle. It is a unique pickle made with yellow or raw dates. Fresh yellow Barhi/Barhee is common in the middle east. It is commonly used in Arabic, Chinese and Indian Cuisine. Recently during our visit to Dubai, we were able to taste different kinds of dates. We visited a market where we could taste test and buy different varieties of dates. It was the first time, we tasted raw dates and it was additive. Dates fruit grow in large clusters, like bunches of grapes and is a sight to behold. Yellow dates have an astringent or under-ripe after taste to it. It is not chewy like normal dates. It is firm with a delightful crunch. Fresh...

Chakka Varatti/ Jack fruit Jam Chakka or jack fruit is a common fruit in South India. Jack fruit is a seasonal fruit and there are several delicious jack fruit recipes. Ripe jack fruit has a distinctively strong aroma and is naturally sweet. It tastes best for desserts. Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency can be stored and used for more than a year. Never heard of jack fruit jam? Well, you're in for a treat! Making chakka varatti was a yearly tradition back home in Kerala. The smell of varikka chakka is divine. By the way varikka chakka is the variety used to make chakka varatti. It is very sweet, tastes like honey and has a firm flesh even when it is ripe. Jack fruit is the most versatile of all tropical fruits. It has a strong fragrance when ripe and your whole house with be filled with a strong fruity aroma. Jack fr...

Spiced Apple Chutney Spicy apple chutney is a classic condiment- tart, sweet and spicy. Chutney is a versatile condiment that will come in handy when you have a guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker, and you have a quick appetizer. Spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses with chutney. Chutney does not have a jam-like consistency but has a chunky texture.    Chutney originated in India, and there are different versions of chutney served with snacks, breakfast, or lunch. But preserved chutneys are not typical of the chutneys served in India. This shows a colonial influence on local cuisine. Later chutney, made its way to England, France, Africa, and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar, vinegar, and sp...

Pineapple  Sweet Chili Sauce Today's recipe is a home made sweet and spicy pineapple chili sauce made with simple ingredients. It has a right balance of flavor,sweetness and the chilies add a kick of spice. It is a perfect condiment and is an addictive dipping sauce.You can also pair it with fried rice, spring rolls or grilled meat or fish.Numerous variations exist for this condiment which is easy to make can be customized.Try this, you will surely love it. Recipe adapted from: Cooks Southeast Asian by James McNair Ingredients Pineapple juice- 2 cup Finely chopped pineapple- 1 tbs Bird eye chilly finely chopped- 1 tbs Chilly flakes- 1 tbs Minced garlic- 2 tsp Sugar - 1 1/2 cup Distilled vinegar- 1/2 cup Water- 1/2 cup Salt - 1/2 tsp Into a sauce pan add strained pineapple juice, chopped pineapple,water and sugar and bring it to a boil. Add vinegar,minced garlic, chopped bird eye chili  and dry chilly flakes and salt and stir. Reduce the flame to ...

Vadukapuli Naranga Curry/Wild Lemon Pickle Are you familiar with wild lemons? Today's recipe is a pickle with wild lemon.There are more than thirty varieties of lemons, and pickled wild lemon tastes delicious. Zesty and hot lemon pickle is a delicious condiment to spice up your meal. In Kerala it is called Kari Naranga or Vadukapuli naranga. I am not sure whether wild lemon and Ponderosa Lemon are the same. Wild lemons are large juicy and have a thick bumpy rind. Not many share the same enthusiasm for wild lemons as it is on the bitter side. But this pickle has a beautiful balance of spicy, sweet, and sour. In Kerala,vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya . Sadhya is our traditional vegetarian feast, made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild to more spicy vegetable curries. Lemon pickles are an integral part of Kerala Sadhya. You can also serve lemon pick...

Capsicum Kadumanga Kadumanga is indispensable in Kerala Sadhya. It is a spicy condiment made with green mangoes. Whenever we get raw mangoes I make a batch of Kadumanga which is a quick and instant mango pickle. Capsicum/bell pepper tastes yummy in pickles and has a unique flavor.This is not excessively spicy and makes a good accompaniment with rice. It can be stored in the fridge for 2-3 weeks.Try this you will surely love it. Cooking time- 25 minutes Recipe type-Pickle/Preserve Cuisine- Kerala/Indian Ingredients Raw mango chopped- 3cup Capsicum chopped- 2 cup Asafoetida- 1/2 tsp Fenugreek powder- 1/2 tsp Ginger thinly sliced- 1 tsp (optional) Garlic- 4-5 cloves Mustard seeds- 1 tsp+ 1/2 tsp Green chilly chopped- 4 Chilly powder- 2 1/2 tbs (Or according to your spice tolerance) Salt to taste Gingerly oil- 1/3 cup Curry leaves-2 springs Hot water- 1/2 cup Vinegar- 2 tbs (optional) Wash and wipe the mangoes dry, remove skin and chop into small pieces...

Sweet Mango Chutney Sweet and spicy mango chutney is  a classic Indian condiment that can be served with flat bread or any spicy dish.It is a aromatic relish made with sweet mangoes. Use mangoes which are just ripe, firm and not yet soft. This can be preserved in air tight jars for several day. Try this,you will surely love it. Ingredients Mangoes- 3 large (firm and just ripe mangoes) Sugar-1 cup Salt- 1 tbs Ginger- 2 inch piece Garlic- 3 cloves Vinegar- 1 1/2 cup Chilly powder- 2 tsp Chilly flakes- 1/4 tsp Mustard seed- 1 tsp Cloves- 3-4 Make a paste of ginger, garlic and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste. In a heavy bottom pan add sugar and vinegar and simmer for 5-6 minutes till the sugar melts. Add the ground paste and simmer for another 3-4 minutes before adding the rest of the ingredients. Continue to cook in low flames for 15 to 20 minutes till the mangoes are soft and the chutney thickens.Remove from heat and allow to...

Beetroot Pickle - South Indian Pickled Vegetable Do you also like vegetable pickles?  I love pickles, and condiments are a staple in my kitchen. It is almost the end of summer, and I came across some beautiful beets at the farmer's market. Vegetable pickles are delightful and flavorful with vinegar, chilly, mustard, and garlic. Beetroot pickle is naturally bright with vibrant color and flavor. There is a natural sweetness with a slight crunch from the beets. Beetroot has an earthiness and sweetness and complements the flavor of pickling spices and vinegar. Not sure about making your vegetable pickles?. It is much easier than you think, and this recipe is easy and tasty. Beetroot pickle is a must-try delicious condiment. Beets are considered a superfood , packed with antioxidants, folates, vitamins, and essential minerals. I often try incorporating beets or beet greens in my cooking. Beetroot pickle has the flavors of chilly, mustard, garlic, ginger, and curry leaves. Sugar ba...

Jathikka Achar Today's recipe is a spicy and tasty pickle-Jathikka Achar.It is made with of nutmeg fruit/Jathikkathodu. This is a guest post .Today I am extremely delighted, to have as a guest,  my dear mother-in-law. She is wonderful cook and a big supporter of this blog from the beginning.  A few days backs we were discussing over phone about various recipes and she agreed to share this recipe.She made this pickle and clicked pictures . Thanks Ammachi for sending this recipe to share. Nutmeg is a popular spice used in cooking and baking .The nutmeg fruit is the fleshy outer covering. It splits open when the nutmeg is ready for harvesting. The nutmeg seeds/kernel is  wrapped with a lacey red covering or aril (mace) which is also used as a spice. Both nutmeg and mace are extremely aromatic spices with a mildly sweet flavor.Nutmeg is rich in antioxidants and is used in traditional medicine to enhance digestion,as a pain reliever, anti depressant and also used for...

Apricot Chutney Apricot chutney is a sweet and tangy condiment, and there is nothing better than delicious home-cooked chutney. Chutney is simple and delicious fruity preserve and a must-have in your kitchen. There are days when I like to do elaborate cooking and some days where I want to spend as little time as possible in the kitchen. This chutney comes in handy, and there are so many ways you can use this chutney. Apricot chutney has that sweet and savory combination and a pretty color too. It works well with grilled chicken, veggies, beef, or pork. The Apricot chutney I made went fantastic with roasted duck. It is also perfect with toast, cheese, and crackers. This recipe is adapted, from Martha Stewart's recipe collection. Chutney is a must-have in Indian cuisine, and savory and spicy chutneys can be paired, with practically everything. Indian chutneys can be cooked, or raw and served with breakfast or snacks. Chutney originated in India and made its way to England, Fr...

Gongura Pickle/Sorrel Leaves Pickle Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it. Ingredients Sorrel leaves/gongura leaves- 1 big bunch Garlic - 6-8 pods Chilly powder- 2 tbs Fenugreek powder- 1/2 tsp Coriander seeds- 1 tsp Hing- a pinch Turmeric powder- 1/4 tsp Urad dal- 1 tsp Chana dal- 1 tbs Cumin seeds- 1/2 tsp Tamarind- 1 small ball Gingerly oil-1/2 cup Mustard seeds-  1/2 tsp  Start with separating gongura leaves from the stem. You can discard the stem. Wash ...

Mathuramulla Nelikka Curry/Gooseberry Curry Nellika curry is a spicy condiments that can be served for sadhya. It does not have a long shelf life like regular pickle and is more like a spicy curry.Usually mango, ginger and lemon pickle/curry are the chief thodu curry for sadhya. Here gooseberry is also prepred in similiar patten and you can try this for a change. Nelikka or goose berry pickle is one of my favorite and this curry is tart, spicy and mildly sweet. Try this,you will surely love it.   Ingredients Gooseberry/nelikka- 15 large sized ones Thinly sliced Ginger-2 tbs Green chilly-2-3 Shallots- 2 Chilly powder- 1 1/2 tbs Fenugreek powder- 1/2 tsp Tamarind- small gooseberry sized ball Jaggery- a small piece Curry leaves- a few mustard seeds- a few Dry red chilly- 2 Salt to taste oil for frying. Steam gooseberry for about four to five minutes till it becomes soft.Cut the goose berry into small pieces and discard the seed. Heat oil in a pan and...

Manga Achar/ Mango Pickle Green mango pickle is a delicious and spicy condiment. We rarely get raw mangoes here and few weeks back , I was so glad to come across raw mangoes in our grocery store. I have already shared pickle recipes with mango like Kerala kadumanga/mango pickle and Andhra mango pickle/ aavakaya. This mango pickle is spicy,sweet and sour.  Ingredients Green Mango cubes- 3 cup Garlic- 15- 20 pods Ginger- 2 inch thick piece Dates- 8-10 Chilly powder- 4-5 tbs (or according to your spice tolerance) Fenugreek powder- 1 1/2 tsp Asafoetida-  1 tsp Salt- to taste Sugar- 1/2 tsp Gingerly oil- 1/2 cup Mustard seeds- 1/3 tsp Vinegar- 1/2 cup   Cut mangoes into cubes. Sprinkle salt, cover and leave it in room temperature for 4-6 hours. Soak dates in half of the vinegar. After about an hour make it into a paste. Using a mortal and pastel crush ginger and garlic (around 10-15) into a course mixture. Slice the rest of the garlic. H...