Raw mango temporary pickle

I had this pickle at Vijita's place and it was drop-dead delicious! I was amazed at how a few and simple ingredients, when blended in the right manner, can create a burst of yumminess! This recipe is totally my kind of recipe. Minimalistic, very less prep time and high ROI! So, here we go-

Ingredients:

Raw mangoes - 2 mid-sized 

Dried red chillies (Bedige variety)- 12-13 (This is a variety of red chillies that give a hearty red color but are not that hot.You can easily find them in South India. I didn't have them so I used regular red chilies and then added kashmiri red chilli powder for the color)

Fenugreek seeds - 1 teaspoon 

Salt

Seasoning: Curry leaves, mustard seeds, chana daal, asafoetida (heeng), oil for sautéing and tadka.

Method:

1. Grate raw mangoes without peeling. Then pulse in the grinder for a second.

2. Sauté chillies and methi seeds together in 1 tsp oil for 1 minute. Grind them. 

3. Mix this and salt with grated raw mangoes. Put tadka and mix. 

Make sure that the raw mangoes are firm and not mushy. This pickle is best eaten fresh but can be kept in the fridge for 4-5 days.

Serving suggestions:

It can be served with anything, really. Here are a few ideas to pair it up with:

• Parathas
• Pongal 
• Plain rice 
• Pooran poli

Coriander Stalks Chutney

I generally use parts of coriander stalks along with the leaves to garnish veggies. If I'm making a chutney, I use all the stalks. But sometimes, only the stalks are lurking behind. I don't feel like throwing them away. So I just added a few more ingredients and made a chutney, which turned out to be very yummy!

Ingredients:

1.Coriander stalks from 1 bunch coriander - the one we get at an indian grocery store here. 

2. 1 dry red chilly

3. 1/4 jalapeno 

4.  2 cloves garlic

5. Salt

Method:

Coarse grind. Eat fresh. 

I didn't even add lemon or anything for sourness. It turned out to be totally lip smacking!