Lime pickle

BM # 74 Week 1
Theme : Festival recipes
Recipe : Lime pickle/Cherunaranga achar/Elumpimichampazha oorga

When we think of festival dishes, we often think of sweets or main courses that are usually made to celebrate any festival. However, a little-mentioned yet very important role is played by the condiments which are usually served as an accompaniment to any meal.
In Kerala, the cherunaranga (lime) pickle holds an important place in any sadya. Vishu/Onam and even weddings see this bitter-sour-spicy pickle make an appearance. The traditional method of making this pickle is time consuming. However, if  you've been following my blog for a while now, you know that quick, easy and no-compromise-on-taste are mantras that I follow. This recipe is one that was shared on a Food Group that I belong to. It is a One Pot One Shot recipe that has been developed by Mr. Ramakrishnan and is being shared here with his permission. The terms OPOS and One Pot One Shot are registered trademarks owned by Mr. Ramakrishnan.

What you need:
Lime - 6, cut into 8 pieces each (approx. 3 cups)
Red chilli powder - 2 tsp
Pickle masala - 2 tsp (optional - If not using, add another tsp of red chilli powder)
Sesame oil - 5 tsp
Salt - 3 tsp
Asafoetida - a generous sprinkle

Add oil as the bottom layer in a pressure cooker. Spread the limes evenly over this. Add the salt, red chilli powder, asafoetida and pickle masala. Cover and cook for two whistles. Once the pressure settles, open the pan and mix well. The mixture will seem quite watery, but will thicken as it cools.
In a separate pan, heat a tsp of sesame oil. Add a tsp of mustard seeds and some curry leaves. When the seeds pop, pour this over the pickle. When the pickle cools completely, transfer to a glass jar and refrigerate.
This pickle is ready for consumption almost immediately, but the flavor deepens with time. It is initially quite bitter, but after about a week, the bitterness reduces and the flavor is intensified.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Manga inji (Mango ginger) pickle

We're already more than half way through the first month of a new year. 2009 has so far been a year of change for me. After lots and lots and then some more thought, I am finally back to work. That's what's kept me away from blogging for the last few weeks. So, here's wishing all my blogger buddies a Very belated but Happy New Year.
My first post of this year is something very, very simple to make if you have the ingredients handy and every bite will bring with it a burst of flavours from the ingredients. Two of the ingredients that I've used here - the mango ginger and the peppercorns are from my parents' garden. Manga inji or mango ginger, for those who are not familiar with it is a rhizome that looks like ginger but smells like raw mangoes when you cut it.

What you need:
Mango ginger -1/2 cups,washed, skinned and chopped into small pieces
Green pepper corns - 1 tbsp washed, dried and destalked
Lemon - 1 , cut into small pieces or juice of a lemon
Salt
(The quantities are approximate and can be adjusted according to your taste)
Mix all the ingredients together. See, didn't I say it is easy???

It can be eaten immediately and if refrigerated, stays good for upto 2 weeks.

This pickle is my entry to Andrea's Grow Your Own event.