Pickled Chili Mango


1 large unpeeled unripe mango (cut into bite size chunks)

15 red chillies (cut into half horizontally)

1/2 tablespoon mustard seeds

1/2 tablespoon fenugreek seeds

1/2 tablespoon cumin seeds

1 tablespoon tumeric powder

1/2 teacup oil for frying

salt to taste
Deep fry the mustard, fenugreek and cumin seeds. Then put in the chillies and stir fry together. Once fragrant, add in the mangoes and salt to taste.

Lastly, add in the tumeric powder and stir the ingredients until the mangoes are moist and the skin turns light brown.

Dish it out and keep in an airtight container.

______________________________ ________________________

Pachedi (Chitty)


1/2 pineapple, cut in wedges

5 cloves garlic

1 tbsp mustard seed

1 stick cinnamon bark

3 star anise

1 thumb-size ginger, julienned

5 shallots, sliced thinly

1 tbsp chilli powder

2 tbsp tamarind juice

3 tbsp palm sugar

1 tbsp sugar

3 tbsp oil
Pound mustard seeds and garlic into a paste.
Heat oil. Fry cinnamon bark, star anise and mustard seed paste until fragrant. Add in sliced shallots and shredded ginger. Add pineapple and cook until fruit softens. Add in chilli powder, turmeric juice, palm sugar, sugar and salt to taste.

Pickled Onions

(A side dish that’s delicious as an accompinent to murtabak.)


250g Bombay onions, peeled, washed and sliced thinly (spread out on a tray and dried in the sun for several hours)

1/2 cup malt vinegar

1/2 cup castor sugar or to taste

2 tsp salt

3cm cinnamon stick

5 cloves

1 tsp white peppercorns

3 dried red chillies

3 cilipadi
Put onions, dried chillies and cilipadi in a dry glass jar or bottle. Boil vinegar, sugar and salt for eight to 10 minutes. Add in cinnamon stick, cloves and peppercorns. Leave to cool. Pour cooled vinegar mixture over onions in the jar. Cover jar tightly for one to two days before serving.
______________________________ ______________________