Thursday, February 4, 2016

SINDHI POTLI PICKLE / AMBRIYUN JEE KADUKASH JO ACHAAR


It is summer time in Brazil and I am back into making pickles again. The city I live in is full of mango trees and Brazilians do not use raw mangoes. We Indians have a gala time plucking them and making mango dishes and pickles. Last summer I made quite a few pickles and was wondering what to make now.
I remembered a traditional Sindhi pickle that I had eaten during my childhood in my nani's place. "Potli Pickle".. grated mango is pickled in small bundles of muslin cloth. I still can remember the day when nani (mom's mother) opened a bundle and served a spoonful to all of us (me and my cousins) It was so much fun. Those were the days.. I wonder if kids ever eat pickle these days ??? However you must try out this pickle for your family. Open one potli and everyone shares a little at each meal. Interesting one isn't it !


Ingredients:
Raw mangoes ... 6 -8
Mustard oil ...... 1/4 cup
Kalonji / onion seeds .. 1 tbsp
Fennel seeds .............. 1 tbsp
Crushed fenugreek seeds .. 1 tsp
Turmeric powder ..... 2 tsps
Red chilli powder .... 1 tsp
Asafoetida ............. 1/2 tsp
Jaggery or sugar ..... 1-2 tsps
Salt .................... to taste
Garlic pods ...... lightly crushed or whole (one for each potli)
Vinegar ........... 1/2 cup
Boiled and cooled water .. about 2 cups ( or as per the capacity of the jar )
Muslin cloth ........... cut into 5" x 5" squares.
Use a sterilized jar with a plastic lid.


Method:
Wash the mangoes and wipe them with a kitchen cloth.
Peel and grate the mangoes.
Mix all the ingredients mentioned in the list except garlic. Also mix half the quantity of mustard oil.
In a jar take the boiled and cooled water and add the vinegar, remaining oil and some turmeric and salt.
Now take a piece of muslin cloth and spoon a portion of the grated pickle mix that you have prepared.
Place a garlic piece either whole or lightly crushed in the center.
Tie the bundles by bringing the corners together or use a thread. Do not make a tight bundle.
Immerse these bundles into the jar and cover the lid.
Keep them in the sunlight for 2-3 weeks.




14 comments:

  1. new, easy and tempting pickle, must try recipe...

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    1. Thanks dear.. waiting for your feed back.

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  2. I never make pickle, but you make it look so straightforward! I really must try it - those spices sound great :)

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  3. I just love to pickle peaches and I think mangos are a wonderful idea. Love the addition of heat spices to it as I think it could really enhance the flavors.

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    1. This one is very simple.. Do try it

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  4. Now I am wanting to make pickles! Wish I could get my hands on some raw mangoes here!

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  5. I like the bundles - I see how they keep the spices well distributed in the grated mango.

    I take it these mangoes are also unripe? Here in New York City, I only see fully ripe mangoes - very sweet and soft.(They are a bit of a luxury, here.) It was a surprise to find them used for sour flavor in Indian cooking! I just have to use the powder in recipes...

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    1. You might find these raw mangoes in Indian grocery stores Anne.

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  6. Yum, I love anything pickled, although have to admit - I have never tried pickling a mango. Will have to try this out. Oh and yes - kids do eat pickles these days (well mine do at least :) )

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    1. Oh nice to hear that your kid likes pickles.. Then you must try this one.

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  7. This pickle looks delicious. Perfect with every meal. Love it :)

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