Pickles & Chutneys on Kamath's Kitchen

Karambala Nonche - Carambola (Star Fruit) Pickle

Sun, 20 Aug 2023 11:01:48 +0000

We make a lots of pickles at home depending on the seasonal availability of the ingredients. I shared the instant Jackfruit pickle last time, which had a bit short shelf life. Now it is time for something which can be savoured for a bit more longer. Around October star fruits start to appear in the local market. I stumbled upon these gorgeous fruits and immediately thought of pickling them. We already had Bilimbi pickle which is another favorite pickle amongst everyone in the house.

Ingredients

ingredients

ingredients2

Start fruit - 11 to 12
Red Dried Chillies - Guntur and Round variety - 100gm (50 gm each)
Mustard Seeds - 25 gms
Sea Salt - 50 gms
Fenugreek Seeds - 1 - 1 1/2 Tsp
Dried Turmeric Root - 1/4 inch ( or Turmeric Powder 1/4 tsp )
Asafoetida (Hing) 1/4 tsp
Sesame Oil to be used preservative - 1/4 cup

Method

Wash and then dry the star fruit. Remove all water and make sure there is no moisture on it.
Boil the oil in a kadhai and keep it aside to cool.
Cut and remove the ridges slightly as shown in the below picture. Then slice them so that the star shape is retained. Some people cut these into long slices but we keep them in star shape.

karambal-01

Ekpani (Centella) Chutney

Tue, 21 Mar 2017 17:25:00 +0530

Ekpani (‘One Leaf’ in Konkani) or Indian Pennywort or Centella is a nutritious herb found in parts of Asia and Indian subcontinent. It mostly grows in fields with water available in plenty. You can also plant it in your home garden, you must water it regularly. Plant it in a rectangular container which has enough space for it to spread. It will fill the container and you can then harvest the leaves according to your needs.

I have planted it some two three months back and it has already filled the container.

Cut the leaves just above the roots, don’t uproot whole cluster, new leaves will grow in place the harvested ones.

Now Lets get to the chutney :)

Ingredients

A hand-full of Centella or Ekpani
½ coconut grated.
8 Green Chillies (add more if you want it more spicy).
1 gooseberry sized seedless Tamarind.
¾ Inch Ginger.
Pinch of Jaggery.
Salt to taste.

Kadgi Adgai - Instant Jackfruit Pickle

Sun, 15 Jan 2012 11:58:00 +0530

I saw a jackfruit in the market today and I instantly thought of making two delicious Konkani recipes - Kadgi Chakko (jackfruit side dish) and Kadgi Adgai (instant jackfruit pickle)

I am going to share them one by one. Let’s start with Adgai first, it’s an instant pickle which can be served with Idli, Dosa lunch dinner anything. It doesn’t have long shelf life as there are no preservative added but it may last for about half a month. It is quite a simple recipe and requires approximately an hour to prepare.

Adgai is used as a condiment like many other pickles; it is one my favourite pickle too.

For preparing Adgai you will require the following ingredients:

Ingredients

One Small Jack fruit (raw).
1 raw mango.
Red chillies - 150 grams.
Mustard Seed - 100 grams.
Coriander seeds - 1 tbsp.
Methi seeds (Fenugreek seeds) - 1tsp.
Asafoetida - ¼. tsp.
Sea salt - 100 grams.
Turmeric - ¼ tsp.
Water - 1 ltr.

And without wasting any time here goes the step by step method to prepare this delicious pickle: