Raw mango medium size -1 (peeled and cut into small chunks)

Garlic pods – 6 with out skin

Curry leaves – 1 spring

Cumin seeds -1 tsp

Red chilli powder -1 tbsp

Cumin seeds powder – 1tsp

Fenugreek powder -1 tsp

Salt -1/2 tbsp


Oil – 1/3 cup

Cumin seeds -1/2 tsp

Mustard seeds -1/2 tsp

Fenugreek seeds -1/3 tsp

Garlic pods – 4 ( mashed with skin)

Broken red chilles- 8 pieces

Curry leaves- 2 springs

Asofotida- 4 tsp


  1. Wash the mango well and cut into small pieces with out skin. Keep it aside.
  2. Mash 1 tsp of cumin seeds, 6 garlic pods and curry leaves into a coarse paste in a motar and pestle.
  3. Then add mango pieces and mash it into a coarse paste. Keep it aside.
  4. Add red chilli powder, salt, cumin powder and fenugreek powder to the coarse paste. Mix well and keep it aside.
  5. Take a small kadai. Heat oil in it. Add cumin seeds, mustard seeds and fenugreek seeds.
  6. When it starts spluttering, add mashed garlic, broken red chilles and curry leaves. Fry for a second.
  7. Add asafoetida and mix well and pour it on the mixed mango masala. Mix well and adjust salt.

If  you want to make this chutney using a grinder, first grind cumin seeds, garlic and curry leaves into a coarse paste.
Then add mango pieces and grind again. The remaining procedure is the same.



Chicken pieces – 1 kg ( medium size pieces with bones or without bones)

Salt – 1/2 tsp

Turmeric powder – 1/4 tsp

Water – 1 cup


Red chilli powder- 3/4 cup ( 9 tbsp)

Roasted coriander powder – 2/3 cup ( 6 tbsp)

Cloves powder – 1/2 tsp

Salt – 1/3 cup ( 2  1/2 tbsp )


Oil – 2 cups for chicken frying and 1 cup for tempering

Garlic cloves – 30 crushed with skins

Cumin seeds –  1 tsp

Broken red chilles – 1/2 cup

Curry leaves – 1/2 cup

Fresh lime juice – 3/4 cup ( 9 tbsp)


Wash chicken. Add salt, turmeric powder and water to it .

Boil for 10 minutes. Make sure the chicken becomes tender. Strain water and keep it aside.

Take a wide bowl.Mix all the dry masalas and keep it aside.

Take a large kadai, heat 2 cups of oil in it. Add boiled chicken pieces and fry on medium flame till it becomes light golden brown in colour.

Keep stirring in between such that all the pieces are evenly cooked and coloured .

Remove from oil, keep it aside and allow it to cool.

In the same kadai add the remaning one cup of oil. Add crushed garlic and fry till it becomes light golden colour.

For tempering, add cumin seeds, broken red chilles and curry leaves. Fry for one to two minutes. Add lemon juice and mix well .Swicth off the flame.

Keep it aside. Let it cool. Take another wide bowl, mix all the dry masalas. Add fried chicken and mix well.

Pour the cooled tempering to the dry masalas. Mix it well.

Leave the pickle in the bowl for an hour and then transfer it into a closed jar .

If the pickle looks too dry, add a little bit of oil .

Make sure there is enough oil floating on top of the pickle.


Keep in refrigerator after three days.

Do not over fry the chicken as this makes the pieces hard to chew



Potato pieces – 1 cup

Green chilles – 5 cut into 2 inch pieces

Mustard powder – 1/4 cup

Red chilli powder – 1/2 cup

Fresh lemon juice – 1/3 cup

Cumin seeds – 1 tsp

Fenugreek seeds -1 tsp

Garlic cloves – 20  mashed with skin

Salt to taste

Oil – 1- 1/3 cup


Peel the potato and wash it. Cut the potato into small cubes and pat dry on kitchen towel for 20 minutes .

Take a large bowl mix all the ingredients one by one. Adjust seasoning.

Serve with hot rice.

Suggestions – Store in fridge after 2 days.




Lemons – 8 ( 4 cut into triangular pieces , 4 for juice)

Red chilli powder – 1/3 cup

Garlic – 20 ( crushed with skin )

Oil – 1/2 cup

Salt to taste


  1. Cut four lemons into small triangular pieces and keep aside.
  2. Mash garlic cloves ,and add to the lemons.
  3. Squeeze juice from rest of the lemons .
  4. Mix all the ingredients in a bowl.Now your pickle is ready.
  5. This pickle goes well with idli and even hot rice..
  6. Store in refrigerator.Image



Raw mango – 1 large size. ( peeled and cut into chunks )

Red chilli powder- 1/4 cup

garlic pods  – 15 crushed with skin

Oil – 1/2  cup

Salt to taste


  1. Take a bowl and mix all the ingredients one by one.Mix well.
  2. Adust salt, and serve with hot rice .
  3. It goes well with idli.
  4. Store in refrigerator and the pickle stays for about a week.Image