Indian Raw Papaya Pickle #Foodie Extravaganza {Party}

          Another Foodie Extravaganza Party is here . This time for this May 2020 it is International Pickles week party. International Pickles week is on the third week of May. We has to make our favorite recipe of pickle or recipe using pickles etc.   Lacto - fermented  or quick pickled . Our host is Camila of Culinary Adventures with Camila .

   Pickles has been a favourite in every cuisine . Pickles are a means of preserving the vegetables for the colder seasons when the fresh vegetables can't be sourced . Mostly pickles are made during summer season in India. There are many varities of pickles made in India.  I choose to make this quick raw papaya pickle.

  We have a papaya tree in our garden . We used to enjoy ripe papaya and I wanted to make a pickle with raw papaya.

  As this raw papaya pickle  is quick pickle , it can be relished once it is made.

Requirements :

1 cup chopped Raw Papaya
 Half tsp Red chilli powder 
Salt to taste 
Quater tsp Mustard seeds
2tbs Sesame oil
Half Lemon
To roast :
Half tsp Fenugreek 
Half tsp Mustard seeds

Method :

Dry  roast fenugreek and mustard seeds till the aroma comes , take care not to burn.
Grind the roasted fenugreek and mustard  seeds to a fine powder.
Heat a tablespoon of sesame oil in a pan , add the mustard seeds and let it splutter.
 Add the chopped papaya pieces and saute for ten minutes. 
 Add the chilli powder , salt and grounded fenugreek - mustard powder , mix well.
Take off flame and let it cool.
Add the lemon juice and remaining sesame oil , mix well. 
Indian Raw papaya pickle is ready to eat.
Serve with curd rice , lemon rice , roti or paratha.

Notes :

  Peel the skin of the papaya and wash it before chopping it into small pieces.

Increase or decrease the chilli powder according to the spice level . 

Tamarind paste can be used instead of lemon juice.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and
bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month.
If you are a blogger and would like to join our group and blog along with us, come join our
Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking
for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Camilla of Culinary Adventures with Camilla is hosting this month's #FoodieExtravaganza.
She wrote: "International Pickles Week is the third week in May. Let's share your favorite recipes for
making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!
" Here's the list of our pickled creations...

Dill Pickle Grilled Cheese Sandwich by Making Miracles

Fried Chicken Sandwich with a Spicy Dill Pickle Coleslaw by Karen's Kitchen Stories

Hot Pepper Vinegar by Palatable Pastime

Indian Raw Papaya Pickle by Sara's Tasty Buds

Japanese Pickled Ginger by Caroline's Cooking

Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Middle Eastern Pickled Turnips by Pandemonium Noshery

Pickled Pork Tongue by A Day in the Life on the

Farm

Pickled Rainbow Chard Stems by Culinary Adventures with

Camilla

Pickled Star Goosebery by Sneha's Recipe

Spicy Pickled Grape Tomatoes by Food Lust People Love

South Indian Mango Pickle #Improvcooking

        I joined a new Facebook group Improv cooking from this month. Each month two ingredients will be chosen. Any dish can be prepared including those two ingredients.....
  The prepared dish has to be posted on the second Thursday of every month..... For this month August 2019 - Chile and Mango were the two ingredients......

When I saw the ingredients , I immediately decided to share this south Indian cut Mango pickle. It was a common household pickle in many south Indian homes. Though mango pickle is made throughout India , it differs from region to region.

 In most of the Indian homes , pickling was a common summer ritual. Mango is abundantly available in summer season. This pickle was no cook method of pickling . The mango and salt mixed together will be kept in sun for a week , followed by adding the masala - pickle is ready to be consumed.

Requirements :

3 Raw Mango
1 cup Sesame oil
1 tsp Mustard seeds
1 tsp Fenugreek seeds
4 tbs RedChilli Powder 
4 tbs Rock salt

Method: 

 Clean and dry a large mouthed porcelain / Glass jar.
 Wash and pat dry the raw mangoes.
 Cut the mangoes into large cubes and place the mango cubes in the porcelain jar , sprinkle the salt in between the mango pieces like layering.
Place the jar in direct sunlight for a week.
Stir the mangoes in between using a wooden spoon.
The mango pieces will shrink by the time.
Dry roast the fenugreek seeds and Mustard seeds and blend it to fine powder.
Add the red chilli powder , ground fenugreek - mustard to the salted mango cubes and mix well.
Add the organic sesame oil to the mixture and mix well with an wooden spoon.
Check salt and spice level , if needed can add more.
You can keep the pickle in sun light for few more days.
South Indian Mango Pickle is ready to serve.

We usually consume this pickle with curd rice........

Note : 

 If you are not able to dry in sunlight , Just spread the cut mango pieces in a cotton cloth and dry in room temperature till the moisture went off.
Mix all the ingredients and place the jar of pickle in the refrigerator section.

 Improv Cooking Challenge: August 2019  

Theme - Chilly & Mango
Chileta Mango suckers by Pandemonium Noshery 
Grilled Steaks with Mango and Jalapeno byA Day in the Life on the Farm 
Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi by Sneha's Recipe

South Indian Mango Pickle by Sara's Tasty Buds

Grated Mango Pickle / Instant Mango Pickle

  As season of mangoes are in peak , it is the perfect time to make delicious pickles. We love pickles with our curd rice .

  For this month’s Shhhh secretly cooking I was paired with Mayuri Patel of Mayuri’s Jikoni . She was one who asked me whether I was interested in joining the group . I am happy with the ingredients she gave – Fenugreek  and oil along with the common ingredient Mango .

    Instant Mango pickle is the quick and delicious pickle. I made it with a mango and finished in two days.

Requirements :

1 large Raw Mango

1 Tbs Red chilli powder

¼ tsp Turmeric powder ( optional )

6 tbs Sesame oil

a pinch of asafoetida

1 tsp Salt

¼ tsp Mustard seeds + ¼ tsp for tempering

¼ tsp Fenugreek Seeds

Method :

Wash and pat dry the mango. Peel off the skin if don’t want to use.

I grated the mango along with the skin.

Dry roast fenugreek and mustard seeds separately and grind into a coarse powder.

Heat two tbsp of sesame oil in a pan , add the asafoetida and mustard seeds. When they splutter , add the grated mango and sauté.

After few minutes , the mango pieces change into transparent. Add in the chilli powder and salt.

Continue sautéing till the oil oozes out , add in the ground powder and give a quick stir along with the remaining oil.

Take off flame and let it cool and store in sterile jars.

Grated mango pickle are ready to serve.

Serve with curd rice , lemon rice , Idli , Dosa or roti.

Sending  to here.