Nutmeg Fruit Pickle

Nutmeg available in Konkan belt in large amount in monsoon. The nutmeg fruits are very sour, so we are made pickle from these fruits. This is a not my innovation recipe, this is a traditional recipe. Even I have heard that pickle is made in Kerala also. 
Here is the simple recipe.....

Introduction: 

Nutmeg/Jayfal Tree and Fruit -

You can see here, Nutmeg fruits (whitish coloured), Jaypatri or Mace (Redish coloured) and Jayfal or Nutmeg. This fruits arrive in monsoon. 

These are nutmeg seeds. Actual nutmeg is inside the seeds. 

Ingredients:

• Nutmeg fruits- 12 
• Maharashtrian style mango pickle masala- 100 gm
• Asafoetida (hing)-½ tsp
• Turmeric powder (haldi)- 1 tsp
• Oil- approx 1 cup
• Salt- 5 tsp or to taste

Method:

• Clean, cut and remove the inner seed. Cut fruits (fleshy whitish part) into small pieces. 
  
• Rub salt and turmric powder on these pieces. Use cyramic, glass or plastic bowl. Keep this overnight. At morning, discard water/juices if any. Spread this pieces on cotton cloth and dry them under fan.    
• In a big bowl combine nutmeg pieces, pickle masala and mix well with soft hand.
• Heat oil till it smokes. Switch off the gas. When oil become little bit cool then add hing, otherwise hing will burn. 
• When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
• Transfer the pickle in to clean, sterilize, dry and airtight glass jar. Make sure that floate some oil on pickle.
• Marinate/keep this pickle for approx 15 days. Store in clean and dry glass container. You may refrigerate it. (Pickle stay fresh for long time in refrigerator.)

Tips: 

• If you dont have your own homemade pickle masala. Use ready made masala. I prefer K-pra or Pravin mango pickle masala. 
• According to your taste you can add more salt. 
• You can add more oil. Never add raw oil directly in the pickle. 

जायफळाचे लोणचे 

आमच्याकडे चौल-अलिबाग व मुरुड भागात खूप जायफळ पिकतात. पावसाळ्यात हि फळे मिळतात. हि जायफळाची फळे चवीला खूप आंबट असतात. त्यामुळे आमच्याकडे त्याचे लोणचे करण्याची पद्धत आहे. जायफळाची गोडसर चव लोणच्यात अजिबात जाणवत नाही. मुरल्यानंतरही साल थोडीशी कडक राहते. 
जायफळाची फळे मधोमध  कापून घेतली असता त्यातून बी निघते. बी वरील लाल आवरण म्हणजे जायपत्री. बीचे काळे कडक आवरण फोडले असता त्यातून जायफळ निघते. हि जी पांढरट फळे दिसत आहेत त्यापासूनच मुरंबा आणि लोणचे बनवतात. पावसाळ्यात हि फळे येऊन लागतात. काही ठिकाणी त्याचे सरबतही बनवतात.

साहित्य:

• जायफळाची फळे  - १२
• घरगुती किंवा तयार लोणचे मसाला- १०० ग्रॅम  ( मी केप्रचा कैरी लोणचे मसाला वापरला)
• हळद- १ टीस्पून 
• हिंग- १/२  टीस्पून 
• तेल- अंदाजे १ कप (२ वाट्या)
• मीठ- ५  टीस्पून किंवा चवीनुसार 

कृती:

• जायफळ धुवून आणि कोरडी करून घ्यावीत. मध्ये चीर देऊन त्यातील आतील बी व जायपत्री काढावी. बाहेरील फळाच्या भागाचे तुकडे करू घ्यावेत.  
• जायफळाच्या तुकडयांना मीठ व हळद लावून रात्रभर ठेवा. शक्यतो चिनी मातीचे  किंवा काचेचे किंवा प्लास्टिकचे  वाडगे/बरणी वापरा. 
• सकाळी त्याला जे थोडेसे पाणी सुटते, ते पूर्णपणे काढून टाका. सुती  कपड्यावर पसरवून  थोड्या वेळासाठी पंख्याखाली ठेवा.  
• नंतर जायफळाचे तुकडे आणि मसाला एकत्र करा.   
• तेल वाफ/धूर येईपर्यंत गरम करावे. गॅस बंद करून तेल जरा थंड झाल्यावरत्यात हिंग घालून फोडणी तयार करावी. जळवून देऊ नये. तेल थंड झाल्यावर ही फोडणी लोणच्यावर घालून निट मिक्स करावे. 
• स्वच्छ, सुक्या व हवाबंद काचेच्या बरणीत भरून ठेवावे. लोणचे बरणीत भरल्यावर वर तेलाचा थर हवा नाहीतर बुरशी येते. (तेल कमी पडल्यास तेल वाढवावे. कच्चे तेल लोणच्यात कधीही घालू नये. तेल गरम करून थंड झाल्यावरच लोणच्यात टाकावे.) अंदाजे १० ते १५ दिवसात लोणचे मुरते. लोणचे मुरल्यावर फ्रिझमध्ये ठेवलेत तर जास्त काळ टिकेल.

Chunda ~ Instant / Stove Top Method

Chunda is a type of hot and sweet pickle. This is is originally from Gujarat but love by all. Popular with a combination of Methi Thepla.
This is an instant method. Traditionary, it is a a very lengthy process. But this process takes few minutes only.
This is an original Chunda recipe (click here). 

Ingredients:

• Raw mangoes (preferably Rajapuri), grated- 2 cups/4 med size/ 1 kg 
• Sugar- approx 3 cups (may be needs less than or more than, depends upon sourness of mango) 
• Cumin seeds, roasted and coarsely crushed - 2 tsp 
• Red chilli powder- 6 to 8 tsp
• Salt- 1 tbsp or to taste 

Method :

• Remove skin of raw mangoes and grate them. Discard the seeds. 
• Combine grated mango, sugar, cloves and salt in the heavy bottom pan. 
• Mix well and keep it for 1 hour. Thus it discharges juice. 
• Cook carefully this mixture on low-med heat till the sugar syrup is of two string consistency. Stir in between. 
• Switch off gas and add crushed cumin and red chilli powder. Give a nice stir and cool completely. 
• Shift this chumda in a sterilized and dry glass jar. 
• It stay fresh and in good condition in refrigerator. You can even keep it even outside fridge for 2 months or more but depends upon climate. 
• Enjoy this murabba with chapati, paratha or bread. 

Raw Mango and Onion Takku ~ Kairi-Kanda Takku

This is a delicious and tangy raw mango recipe. Onion gives crunch and little bit sweetness too. Takku is a type of instant pickle but it looks like chutney.  

 
Ingredients :

• Raw Mango, grated- 1 medium sized (½ cup)
• Onion, chopped finely- ¾ to 1 cup (I prefer to use white onion)
• Salt- to taste
• Mustard seeds- 1 tsp
• Fenugreek seeds- ¼ tsp
• Asafoetida (hing)- ½ tsp
• Turmeric powder- ¼  tsp
• Chilli powder- 1 tsp or to taste
• Jaggery, grated- 2 tsp to 2 tbsp (as per the sourness of the raw mango and your like, I used 2 tsp)
• Oil-  2 tbsp

Method:

• Peel and grate the raw mango. 
• Combine chopped onion, chili powder, salt and jaggery in the bowl. Mix well with hands.
• Heat oil in a small pan. Add mustard seeds. When they splutter, add fenugreek seeds, hing and turmeric powder. Let it cool.
• Pour this tadka on the mango-onion mixture and mix well.
• Serve it with paratha or curd rice or as side in a meal.
• It can be stored 3 to 4 days in a refrigerator. 

Amala Pickle ~ Aavala Lonache

Avala is loadeed with vitamin C. Fresh avalas are available in the winter and they can be preserved in several ways like candid avala, avala supari and pickle etc. This pickle is healthy as well as tickle your taste buds.

Ingredients:

• Amla/Avala (Indian gooseberries)- 250 gram
• Maharashtrian style mango pickle masala- 4 to 5 tbsp
• Asafoetida (hing)-¼ tsp
• Turmeric powder (haldi)- ½ tsp
• Oil- 8 tbsp
• Salt- 3 tsp or to taste

Method:

• Wash avala fruits and keep them on jali plate or starainer on a pressure cooker-separator(vessel).  
  
               
• Take 1 whistle. (The avalas should be cooked through, but not too soft that they will become mushy.) You can also use a steamer to cook the avlas. Again the avlas should not be directly exposed to the water. Let them cool. 
• Now avala can easily remove seeds but retain its shape and form, using your fingers. Separate out the slices of the amla. You can keep as it is or cut into small pieces. 
  
• In a big bowl combine avala, pickle masala, turmeric powder and salt. Mix well with soft hand.
• Heat oil till it smokes. Switch off the gas. When oil become little bit cool then add hing, otherwise hing will burn. 
• When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
• Transfer the pickle in to clean, sterilize, dry and airtight glass jar.
• I use less oil for pickle. So keep this pickle in the freeze after 4-5 days. (Pickle with less oil will stay fresh for long time in refrigerator.)
• Marinate/keep this pickle for approx 6 to 8 days. 
• This pickle goes well with Paratha or Da-rice or Khichadi.

Tips:

• If you dont have your own homemade pickle masala. Use ready made masala. I prefer K-pra or Pravin mango pickle masala. 
• According to your taste you can add more masala or salt. 
• You can add more oil. Never add raw oil directly in the pickle. 

Mix Vegetable Pickle / Bhajyanche Lonche

I love to prepare this vegetable pickle because it is very easy to make and can be done quickly. I like seasonal short term pickles, instead of yearly pickles. In winter, these fresh veggies have great taste. Hence pickle tastes great.

Ingredients:

• Green Peas - ¼
• Carrot, chopped into small pieces - ¼ cup
• Cauliflower florets, chopped into small pieces - ¼
• Garlic- 8 cloves (optional)
• Lemon juice 1 ½ to 2 tbsp
• Readymade Maharashtrian style mango pickle masala - 3 to 4 tbsp
• Turmeric Powder - ½ tsp
• Mustard seeds (Rai) - ¼ tsp (optional)
• Asafetida (hing) - ¼ tsp
• Oil - 5 tbsp
• Salt- 2 tsp or to taste

Method

• Boil water, add a pinch of salt. Switch off the gas and add peas, carrot, cauliflower in the boiling water. Rest for 5 miniutes in hot water and then drain comeletely. Spread on cotton cloth and dry comeletely them in the shade.
• Prick the garlic cloves.
• Combine all veggies, garlic, salt, lemon juice, turmeric powder and pickle masala. Mix well.
• Heat oil till it smokes. Switch off the gas. When oil become little bit cool then add mustard seeds, let them crackled and add hing, otherwise hing will burn. 
• When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
• Transfer the pickle in to clean, sterilize, dry and airtight glass jar.
• Here I use very less oil for pickle. So keep this pickle in the freeze after 2 days. (Pickle with less oil will stay fresh for long time in refrigerator.)
• Marinate/keep this pickle for approx 4 to 6 days. 
• This pickle goes well with Paratha or Da-rice or Khichadi.

Tips:

• If you dont have your own homemade pickle masala. Use ready made masala. I prefer K-pra or Pravin mango pickle masala.
• According to your taste you can add more masala, lemon juice or salt.
• You can add different vegetables as per your choice. You can add ginger also.
• Never add raw oil directly in the pickle.

Kairicha Moramba/ Sakharamba / Aamka Murabba ~ Indian Style Raw Mango Jam

Murabba is nothing but a preserve of raw mangoes with sugar syrup which is flavoured with cloves and cardamom. Murabba is made by many methods. Here I gave you a very easy and quick recipe. Children love it more.

Ingredients:

• Raw mangoes (preferably Rajapuri), grated- 2 cups/4 med size/ 1 kg
• Sugar- approx 4 cups (may be need less than or more than, depends upon sourness of mango)
• Cardamom powder- 1 tsp
• Cloves- 6 to 8
• Salt- a small pinch

Method :

• Remove skin of raw mangoes and grate them.  Discard the seeds.
• Combine grated mango, sugar, cloves and salt in the heavy bottom pan. 
• Mix well and keep it for 1 hour. Thus it discharges juice.
• Cook carefully this mixture on low-med heat till the sugar syrup is of two string consistency. Stir in between.
• Switch off gas and add cardamom powder. Give a nice stir and cool completely.
• Shift this murabba in a sterilized and dry glass jar. 
• It stay fresh and in good condition for 1 year in refrigerator. You can even keep it even outside fridge for 2 months but depends upon climate.
• Enjoy this murabba with chapati, paratha or bread. 

मोरांबा / साखरांबा

साहित्य:

• कैरी - १ किलो /साधारण  ४ मध्यम (२ कप किस)  
• साखर- ४ कप (यापेक्षा थोडी कमी-जास्त लागू शकते. कैरीच्या आंबटपणावर अवलंबून आहे)   
• वेलची पूड- १ टीस्पून 
• लवंग- ६ ते ८
• मीठ- चिमुटभर 

कृती:

• प्रथम कैऱ्या सोलून व किसून घ्याव्यात. कोय किंवा बाटा टाकून द्यावा. 
• एका जाड बुडाच्या स्टेनलेस स्टील किंवा नॉन-स्टिक भांड्यात कीस, साखर, मीठ व लवंगा एकत्र करून ठेवावे. हे मिश्रण १ तास तसेच ठेवून द्यावे. त्यामुळे कैरीला भरपूर रस सुटतो.   
• हे मिश्रण मंद ते मध्यम आचेवर ठेवून शिजवावे. लक्ष ठेवून मधून मधून ढवळत रहावे. 
• साखर वितळून त्याचा पाक होऊ लागेल. पाक हळूहळू घट्ट होवू लागेल. २ तारी पाक झाला की गॅस बंद करावा.  मधाप्रमाणे पाक दिसेल.    
• त्यात वेलची पूड घालावी आणि छान ढवळून घ्यावे.  
• गार झाल्यावर निर्जंतुक व कोरड्या बरणीत भरून ठेवावा.
• कोरड्या हवेत हा मोरंबा वर्षभर टिकतो. दमट हवामानात २ महिने बाहेर चांगला राहील पण नंतर फ्रीजमध्ये ठेवावा.   

टिपा :

शक्यतो राजापुरी कैऱ्या वापराव्यात. घट्ट व मांसल असणाऱ्या या कैऱ्या लोणचे व मोरांबा बनवण्यासाठी आदर्श मानल्या जातात.   

Methamba

Methamba is type of instant raw mango pickle  tastes sweet, sour and spicy.

  

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Raw/green mango- 2 med 
• Jaggery (gud)- ½ cup
• Fenugreek seeds (methi dana)- ½ tsp
• Oil- 1 tbsp 
• Mustard seeds- ¼ tsp
• Asafoetida (hing)- ¼ tsp
• Turmeric powder- ¼ tsp
• Red Chili Powder- 1 tsp or to taste
• Salt-  ½ tsp or to taste
• Water-  ½ cup

Method:

• Wash and wipe with cotton cloth.
• Peel the mangoes and discard the seeds. Cut into small cubes.
• Heat oil in the pan. Add mustard seeds, wait till they crackled. 
• Add asafoetida, turmeric powder and fenugreek seeds. Saute till fenugreek seeds get slightly brown.  
• Now add mango cubes and chilli powder. Saute so that they will get coated with the spices.
• Add water and salt. Give a nice stir.
• Cover the pan and cook on low heat till mango cubes become tender.
• Shift the mango cubes side of the pan and add jaggery. (Adjust the quantity of jaggery as per the sourness of mango.) 
• Press with spoon till jaggery dissolved. Add little water if necessary. (Adjust the consistency and thickness of sauce according to your choice.)
• Mix well and cook for another 5-6 minutes on low heat without lid. Sauce should be little thick and sticky. Because after sauce having cooled, it will become more thick. (Sauce becomes thick like sugar syrup.)
• Methamba is ready now, you can serve it with roti or paratha. This will stay fresh for long time in refrigerator. 

Karvand Lonache ~ Karonda Aachar

Did you have seen the small and black colour berries? These reddish black colour, sweet and sour berries arrive in the Summer. They are black from outside and vibrant red flesh inside. These berries are known as 'Carissa conjesta' or Cran/kiwi berry. They are locally called as 'Karvand' or 'Karonda'. There are thorny bushes of Karonda found along the roadside and the mountains area. These ripened fruits are hand picked easily from the tree and eaten as it is. Raw green fruits are used for chutney and pickles.

So let's do tempting pickle.........

Ingredients:

• Karvand or karonda- 2 cups
• Redymade mango pickle masala- 12 to 15 tsp
• Salt- 5 tsp or to taste
• Turmeric powder- ½ tsp
• Asafoetida (Hing)-  ½ tsp
• Oil- 10 to 12 tbsp

Method:

• Remove the stalk and wash.
• Drain and dry it with a cotton cloth. 
• Pound slightly and rub with 4 tsp salt. Keep this covered overnight in a glass or plastic bowl. Next day, press and squeeze their inner seeds. (OR If you think this will be difficult to do. Cut into halves and deseed. Rub with 4 tsp salt. Keep this covered overnight in a glass or plastic bowl.) 
  
• If karondas discharge some water/juice, discard it. You can squeeze lightly.
• Now add pickle masala, turmeric powder and 1 tsp salt in it. Mix well.
• Heat oil till it smokes. Switch off the gas. When oil becomes little bit cool then add hing, otherwise, hing will burn. 
• When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
• Transfer the pickle into clean, sterilise, dry and airtight glass jar.
• Pickle needs sufficient oil on the top, means pickle fully covered with oil. If required, add more oil. Never add raw oil directly.
• Marinate/keep this pickle for approx 8 to 10 days. Stir pickle in between, once in a day.
• Once it marinated well, you can refrigerate it. Pickle with less oil will stay fresh for a long time in the refrigerator. 

करवंद लोणचे

साहित्य:

• कच्ची करवंदे - २ कप
• तयार कैरी लोणचे मसाला-  १२ ते १५ टिस्पून 
• मीठ- ५ टिस्पून किंवा चवीनुसार
• हळद- १/२  टिस्पून
• हिंग- १/२ टिस्पून
• तेल- १० ते १२  टेबलस्पून 

कृती:

• करवंदांची देठे काढून टाका आणि स्वच्छ धुवा.
• चाळणीत थोडा वेळ निथळू द्या, नंतर फडक्याने पुसून कोरडी  करा.
• एक-एक करवंद घेऊन हळूच ठेचा. (करवंद फक्त फुटले पाहिजे, चेंदा-मेंदा करू नका.)      
• ठेचलेली करवंदे  काचेच्या किंवा प्लॅस्टिकच्या वाडग्यात घेऊन त्यांना ४ टीस्पून मीठ चोळा व रात्रभर तशीच झाकून ठेवा. (यामुळे करवंदांचा चीक जाईल आणि ती मऊ पण होतील.)  
• दुसऱ्या दिवशी करवंदे दाबुन त्यांच्या आतील बिया बाहेर काढा. एखाद-दुसरी बी राहिली तरी काही हरकत नाही, खाताना काढता येते. (तुम्हाला हे काम किचकट वाटत असेल तर ठेचण्याऐवजी करवंदाचे दोन भाग करून आतील बिया काढा. मीठ लाऊन रात्रभर झाकून ठेवा.)
• करवंदांना जर सकाळी पाणी सुटले असेल तर ते काढून टाका. हलक्या हाताने दाबलीत तरी चालतील.)
• आता त्यात लोणचे मसाला, हळद आणि १ टिस्पून मिठ घालावे. चांगले मिक्स करावे.
• तेल वाफ/धूर येईपर्यंत गरम करावे. गॅस बंद करून तेल जरा थंड झाल्यावर त्यात हिंग घालून फोडणी तयार करावी. जळवून देऊ नये. तेल थंड झाल्यावर ही फोडणी वाडग्यात घालून निट मिक्स करावे. 
• स्वच्छ, सुक्या व हवाबंद काचेच्या बरणीत भरून ठेवावे. लोणचे बरणीत भरल्यावर वर तेलाचा थर हवा नाहीतर बुरशी येते. (तेल कमी पडल्यास तेल वाढवावे. कच्चे तेल लोणच्यात कधीही घालू नये. तेल गरम करून थंड झाल्यावरच लोणच्यात टाकावे.) अंदाजे ८ ते १० दिवसात लोणचे मुरते. 
• लोणचे मुरल्यावर फ्रिझमध्ये ठेवलेत तर जास्त काळ टिकेल. नको असल्यास वरचे तेल काढून टाका. (हे तेल आचारी प्रकारच्या भाज्या/पदार्थ बनवण्यासाठी वापरू शकता.)    

Orange Marmalade

Fresh citrus taste, the bittersweet bite of rind of homemade orange marmalade.
So easy to make!

Ingredients:

• Oranges – 3 
• Water – 1½ cups 
• Sugar – 1½ cups 

Method:

• Wash the oranges well.
• Peel the oranges, discard the pith (inner white part including white threads etc). Wash your hands. (Read in the notes.) 
  
• Separate the wedges. Remove the inner cover and seeds.
• Now only retains the fleshy part/pulp. This pulp collect in a bowl. 
  
• Shred the rind. Wash the rinds and pat dry. Wash your hands also.(Use the rind of a single orange only/¼ cup or less than/approx 2 tbsp. Some recipes use more, but it makes the marmalade too bitter.) 
  
• In a thick-bottomed pan, add the pulp+juice of oranges, the rind shreds, along with 1½ cups of water. 
• Bring to a rolling boil, stirring regularly. Set to simmer.
• After 30 minutes of cooking on low heat, stir in a cup of sugar till it dissolves. Continue to simmer till the marmalade has thickened. This will take another 20 mins or so.
• You need not watch over the pan too carefully while it cooks. 
• Stir continuously at this stage. Cook till mixture reached to gel point.
• The marmalade is ready, you will get a solid un-spreadable jam.
• Let it cool. Pour into clean and dry ceramic or glass jar.  Refrigerate.
• Enjoy homemade orange marmalade over hot toast or cake. 

How to check Gel Point: 

Take glass full of water. When mixture gets thicken, pour a drop of hot marmalade in the glass. If this drop dissolved in the water, then you should cook sometime more this mixture.

If this drop settled down in the glass without dissolving in the water, the marmalade should show signs of gelling.... means jam is ready.

Notes:

• Oranges should be sour and fresh.
• I mentioned in method "Wash hands". The white part/ pith of orange is too bitter. When we touch this, the bitter juice spread on our hands, it makes the marmalade too bitter.
• Make sure that your jar or bottle is thoroughly clean and dry. This will help the marmalade stay good longer. 

Raw Mango Spicy Jam (Kairichi Tikau Chutney)

Twist in the taste ....... You would feel in your mouth tangy, hot and sweet taste at a time. This is one type of chutney that you can store in refrigerator for a month.

Ingredients:

• Raw mango- 1 med (½ cup)
• Jaggery, grated- ½ cup
• Sugar- approx. 2 tbsp to ¼ cup (depends upon sourness of mango, do not add at a time....taste and add) 
• Red chilli powder- 1 tsp
• Roasted cumin powder- ½ tsp
• Salt- to taste

Method:

• Wash and boil raw mango. Let it cooled. 
• Peel raw mango and remove the seed. You will get approx ½ cup of pulp. 
• Combine raw mango pulp, jaggery, chilli powder, cumin powder and salt in the non-stick pan.
• Cook on low heat. Stir it continuously without burning. The mixture becomes thick and shiny.
• Taste and add sugar. Mix well and cook for a minute.
• Jam is ready. Allow it to cool. Store in clean and dry glass container. You may refrigerate it.
• Serve with paratha, chapati or bread.

Note:
I used organic/ natural  jaggery (without chemical), it has dark brown color. This jaggery is very healthy. That's why the colour of jam is brownish red. But you may use ordinary jaggery or full quantity of sugar instead of this. You will get shiny orange red coloured jam. 

Jayfal Murabba (Nutmeg Fruit Murabba/Jam)

Did you hear about this before? In our "Konkan", we are made pickle from nutmeg fruits traditionally because the fruits are sour. So my MLA thought, why not murabba? and she made this murabba/jam. This is absolutely delicious.

Introduction: 

Nutmeg/Jayfal Tree and Fruit -

You can see here, Nutmeg fruits (whitish coloured), Jaypatri or Mace (Red coloured) and Jayfal or Nutmeg. This fruits arrive in monsoon. 

These are nutmeg seeds. Actual nutmeg is inside the seeds. 

Ingredients:

• Nutmeg fruits- 6 
• Sugar- approx 500 gm (Use sugar as equal to nutmeg fruit hash.) 
• Cloves- 4 to 5 

Method:

• Clean, cut and remove the inner seed. 
• Grate outer fleshy/whitish part of nutmeg. 
• Combine this nutmeg grate/hash, sugar and cloves in the heavy bottom vessel. 
• Cook this mixture for approx. half an hour on low-med heat. Sugar syrup will become thick. Stir it continuously without burning. 
• Allow it to cool completely. Store in clean and dry glass container. You may refrigerate it. 
• Serve with chapati or bread. 

जायफळाचा मुरंबा 

आमच्याकडे चौल-अलिबाग व मुरुड भागात खूप जायफळ पिकतात. हि जायफळाची फळे चवीला खूप आंबट असतात. त्यामुळे आमच्याकडे त्याचे लोणचे करण्याची पद्धत आहे. एकदा माझ्या सासूबाईंनी विचार केला की मुरंबा पण बनवून पाहावा. लगोलग कृती करण्यात आली आणि सादर करत आहे हि जायफळे वापरून बनवलेला मुरंबा......आंबट-गोड चवीचा मुरंबा मस्त लागतो आणि जायफळाचा वासही येतो. या मुरंब्याला सुंदर लालसर रंग येतो.
जायफळाची फळे मधोमध  कापून घेतली असता त्यातून बी निघते. बी वरील लाल आवरण म्हणजे जायपत्री. बीचे काळे कडक आवरण फोडले असता त्यातून जायफळ निघते. हि जी पांढरट फळे दिसत आहेत त्यापासूनच मुरंबा आणि लोणचे बनवतात. पावसाळ्यात हि फळे येऊन लागतात.

साहित्य:

• जायफळाची फळे  - ६
• साखर- अंदाजे ५०० ग्रॅम (जेवढा कीस, तेवढीच साखर घ्यावी)  
• लवंगा- ५

कृती:

• जायफळ धुवून आणि कोरडी करून घ्यावीत. मध्ये चीर देऊन त्यातील आतील बी व जायपत्री काढावी. बाहेरील फळाचा भाग किसून घ्यावा.
• एका जाड बुडाच्या किंव्हा नॉन-स्टिक भांड्यात जायफळाचा कीस, साखर आणि लवंगा एकत्र करून मध्यम आचेवर शिजवावे.
• सतत ढवळावे अन्यथा करपण्याची शक्यता असते. थोड्या वेळाने साखर वितळू लागेल. साधारण अर्ध्या तासाने पाक घट्ट होऊ लागेल.
• गॅस बंद करून मुरंबा थंड होऊ द्यावा. काचेच्या कोरड्या व स्वच्छ बरणीत मुरंबा भरावा.
• चपाती किंव्हा ब्रेड बरोबर छान लागतो.

Karmat (Instant and Easy Mango Pickle)

Karamat is just like instant pickle. When raw mango are arriving. Then we just find to chance to eat them.

Ingredients:

• Raw mango- 1 small size
• Homemade mix masala or chilli powder- to taste
• Salt- to taste
• Sugar- 1 to 2 pinch
• Oil- 1 tsp or as required

Method: 

• Wash and cut raw mango into small pieces. 
• Add salt, chilli powder or homemade masala, sugar and oil.
• Mix well……………its ready to eat. 
• Use as pickle in a meal. Do not store like pickle, just do and eat.

In our childhood, we used to pick raw mangoes from tree. We used to eat with chilli masala and salt. I have no word, how we were enjoying this.

Fresh Turmeric And Ginger Pickle

An unusual and beneficial recipe of pickle.....must try!
Fresh turmeric root can provide enough nutrients to help you keep away from anaemia, neuritis, memory disorders and offer protection against cancers, infectious diseases, high blood pressure and strokes.
Ayurveda gives ginger the status of a virtual medicine chest. That’s because this wonder spice has time-tested digestion-friendly properties, in addition to its numerous other health benefits.

Fresh Turmeric roots:

Ingredients: 

• Fresh Turmeric root, chopped- 1 ½ cup 
• Ginger, chopped- 1 cup 
• Green chilies, cut- ½ cup 
• Juice of lemon- 3 to 4
• Salt- 4 tsp 
• Fenugreek seeds- 8 to 10 kernels 
• Mustard seeds- ½ cup 
• Asafoetida (Hing)- 1 tsp 
• Oil- 1 cup or as required

Method:

• Wash, pat dry and peel the turmeric roots and ginger, chop into small chunks. Wash and cut green chilies.

• Combine turmeric, ginger and green chilies chunks. Add lemon juice, salt, mix well and keep it covered for overnight. 
• Dry roast mustard seeds till feel a nice aroma. Do not burn, otherwise they tastes bitter in pickle. Let it cool and crush or grind coarsely. 
• Add crushed mustard seeds next day and give a nice stir. 
• Heat 1 tbsp oil in small pan, add fenugreek seeds and saute a while. Switch off the gas and add hing. Pour this on pickle and mix all nicely. 
• Heat oil till it smokes. Switch off the gas. When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
• Transfer the pickle into clean, sterilise, dry and airtight glass jar. 
• Pickle needs sufficient oil on the top, means pickle fully covered with oil. If required, add more oil. Never add raw oil directly. 
• Marinate this pickle for approx 1 month. Stir pickle in between, once in a day. 

Tips:

• Sometimes I use both types of Turmeric i.e. turmeric and White Turmeric/Mango Ginger. White Turmeric/Mango Ginger or Amba Haldi/Aambe Halad is nice and sour in taste. But sometimes mango ginger is bitter, so taste it before use.
• My version of this pickle is not too spicy. I want to feel the real taste of turmeric and ginger. But you may make it more spicy. Add more chillies upto 1½ cup. 
• If you do not want more oil in pickle. Once it marinated well, strain oil from pickle with fine plastic strainer and refrigerate. Pickle with less oil will stay fresh for long time in refrigerator. (This remaining oil can be used in other pickle or in making aachari subji or other aachari recipes.) 
• According to your preference you can grate the turmeric and ginger, instead of chopping. 
• You can use rock salt (saindhav namak) instead of regular salt. 
• I bought 250 gm turmeric roots but I got 1 ½ cup chopped chunks from them after peeling and removing messy part of roots. You may be get more than or less than from 250 gm turmeric roots. It's depend upon turmeric root quality. 

ओली हळद आणि आल्याचे लोणचे

साहित्य: 

• ओली हळद व आंबे हळद, बारीक चिरून- १ १/२ कप 
• आले, बारीक चिरून- १ कप 
• हिरव्या मिरच्या, बारीक चिरून- १/२ कप 
• मीठ- ४ टीस्पून किंवा चवीनुसार 
• लिंब- ३ ते ४
• मेथी दाणे- ८ ते १० दाणे 
• मोहोरी- १/२ कप 
• तेल- १ कप किंवा  गरजेनुसार 
• हिंग- १ टीस्पून

कृती: 

• मी काही वेळा हळद व आंबे हळद अश्या दोन प्रकारची हळद वापरून सुद्धा हे लोणचे केले आहे. आंबे हळदीने छान आंबट चव येते, पण चाखून पाहावी लागते आधी कारण आंबे हळद कधीकधी कडू असते. 
• मोहोरी मंद आचेवर भाजून घ्यावी. करपवू नये अन्यथा कडवट होते. खलबत्त्यात कुटून घ्यावी. खलबत्ता नसेल तर मिक्सरवर भरड दळावी. 
• ओली हळद व आले स्वच्छ धुवून सोलावे, कोरडी करून चिरून घ्यावे. हिरव्या मिरच्या बारीक चिरून घ्याव्यात. 
• एका वाडग्यात चिरलेली हळद, चिरलेले आले, चिरलेल्या हिरव्या मिरच्या, लिंबाचा रस व मीठ असे सर्व एकत्र करावे. छान मिक्स करावे. रात्रभर किंव्हा ५-६ तास तसेच ठेवावे. 
• दुसऱ्या दिवशी त्यात कुटलेली मोहोरी टाकून मिक्स करावे. 
• कढल्यात १ टेबलस्पून गरम करून त्यात मेथी दाणे परतून घ्यावेत. गॅस बंद करून हिंग टाकावी. हिंग फुलला पाहिजे. हि फोडणी लोणच्यावर ओतून  छान मिक्स करावे. 
• स्वच्छ, सुक्या व हवाबंद काचेच्या बरणीत भरून ठेवावे.
• छोट्या पातेल्यात तेल वाफ/धूर येईपर्यंत गरम करावे. तेल पूर्ण थंड झाल्यावर लोणच्याच्या बरणीत ओतून खाली-वर हलवावे.  
•  लोणचे बरणीत भरल्यावर वर तेलाचा थर हवा नाहीतर बुरशी येते. (तेल कमी पडल्यास तेल वाढवावे. कच्चे तेल लोणच्यात कधीही घालू नये. तेल गरम करून थंड झाल्यावरच लोणच्यात टाकावे.) 
• हे लोणचे मुरायला जरा जास्त वेळ लागतो. अंदाजे १ ते दीड महिना लागेल, नाहीतर कडू लागत. 

टीपा :

• हळद व आले सोलून किसून घेतली तरी चालते. मग मिरच्याही अगदी बारीकच चिराव्यात. 
• मी तयार केलेले हे लोणचे फार तिखट नाही. कारण मला हळदीचा व आल्याचा खरा स्वाद अनुभवायाचा होता. पण ज्यांना तिखट आवडत असेल तर त्यांनी मिरच्यांचे प्रमाण वाढवायला हरकत नाही.  
• तुम्हाला जर लोणच्यात जास्त तेल आवडत नसेल तर लोणचे मुरल्यावर वरचे तेल बारीक (चहासाठी वापरतो ती) प्लास्टिकच्या गाळणीने गाळुन काढावे. पण मग हे लोणचे फ्रीझमध्येच ठेवावे लागेल. (हे तेल आचारी प्रकारच्या भाज्या बनवण्यास वापरू शकता.) 
• आपल्या नेहमीच्या मीठाऐवजी सेन्देलोण (सैन्धव मीठ ) वापरू शकता. 
• मी २५० ग्रॅम ओली हळद आणली होती. साले काढल्यावर व खराब झालेला भाग काढून टाकल्यावर मला १ १/२ कप हळदीचे तुकडे मिळाले. कदाचित तुम्हाला यापेक्षा जास्त किंव्हा कमी चांगले तुकडे मिळू शकतात, तुम्हाला कशी हळद मिळते यावर ते अवलंबून आहे. 

Tomato Pickle

Tomato pickle is most popular in south India. Making of tomato pickle is very easy.  You will experience the sweet, sour, salty and spicy flavors in the pickle.

Ingredients:

• Tomatoes- 250 gm
• Salt- 2 tbsp (or to taste)
• Turmeric powder- ½ tsp
• Mustard seeds-1 tbsp + ¼ tsp
• Fenugreek seeds- ¼ tsp
• Asafoetida (Hing)- ¼ tsp
• Sugar- 1 tbsp
• Red chilli powder- 1~2 tbsp (as per like)
• Oil- ¼ cup

Method:

• Dry roast 1 tbsp mustard seeds and fenugreek seeds till feel a nice aroma. Let it cool and grind into powder.
• Wash the tomatoes and pat dry, then cut them into little chunks.
• Heat the oil in a pan, add ¼ tsp mustard seeds once it splutter add hing make the flame to low, now add tomato chunks, turmeric powder, sugar and salt.
• Cook on low heat and stir occasionally till all ingredients blend together and tomatoes become a soft lump and oil will discharge on the sides. It will take about 15 min.
• After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.
• You can store this pickle for 20 days to and if you refrigerator  it will last for 3 months.
• Enjoy with your any type of paratha or dosa.

Chunda (Hot, Sweet N Sour Mango Pickle)

Chunda are a staple in the northwestern state of India (Gujarat). Popular with combination of Methi Thepla.
This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips. 

ही पाककृती वाचा मराठीतून .....इथे क्लिक करा.


Ingredients:

• Raw Mango- 1 kg (approx 2 cups in grated form)
• Sugar- approx 4 cups (may be needs less than or more than, depends upon sourness of mango) 
• Red chili powder- 8 tsp
• Roasted cumin crush- 2 tsp
• Salt- 2 tbsp or to taste

Method:

• Wash and wipe the raw mangoes. Peel the skin and grate them.  
• Combine grated raw mango and sugar in big bowl. (Do not add sugar at a time, may be needs less than or more than, depends upon sourness of mango. Taste little, then add slowly. You can add sugar after 2-3 days after tasting.) Mix well. 
• Pour this mixture in a dry and clean glass jar. (You can keep this bowl also.) Cover with muslin or thin cotton cloth. 
• Keep in strong sun for 8 to 10 days.
• Everyday stir well this before keeps in sun.
• When sugar dissolves and  the mixture turns sticky, add chili powder, cumin crush and salt. Mix well.
• Now keep only for one day in a sun. Chunda is ready now.
• Serve with any paratha, puri or roti. You can add this in fasting menu.
• Keep this jar in a dry place. Do not touch with wet hand or spoon.
• You may keep this in refrigerator also.

Tips:

• Don't rub a salt on grated  raw mango and don't squeeze the water. Because chunda become very dry.
• Don't keep chunda in a sun more than one day after mixed chili powder, thus chunda become blackish.
• Do this chunda in mid of April. The sun is really strong that time.