But some pickles can be prepared instantly and also can be served instantly . My mom taught me this instant manga uruga (uraga means pickles - A tamil word) and she usually prepares this every summer for me. I love this pickles, it is not only easy to prepare but also can be prepared quickly without much ingredients and can be served in a hour.

Raw Mangoes - 2
Red chilly powder - 2 tablespoons
Asafoetida - 2 pinches
Turmeric powder - 1/4 teaspoon
Salt - As per taste
Mustard seeds - 1/2 teaspoon
Curry leaves - 10-12 nos or a string.
Oil - 8-10 tablespoons.

1. Pick good quality raw mangoes or Kairi from the market.
2. Wash them properly .
3. Chop them into tiny pieces. Cut them into very tiny pieces . The cubes should be the size of nail of your tiny finger.
4. In a bowl take the chopped pieces and add the turmeric powder, red chilly powder and salt to it.
5. Take a kadai and place it over flame. Add oil and heat it for 5-10 seconds. 
6. Once the oil is little hot, add the Asafoetida, mustard seeds and the curry leaves. Allow them to crackle.
7. Once the seeds crackle, pour the thadka to the chopped pieces.and mix well.
8. The pickle is ready. Just allow it to set for a hour and then the pickle is ready to serve. It's really instant and easy and tastes very nice.
9. Here a nice tip, you can use either raw mangoes or little ripened one. A little ripened but yet raw mango gives a delicious and yummy khatta mitta taste to the pickle which would you licking your fingers.

Preparation Time: 1 hour and 20 minutes.
Making Time : 20  minutes.
Serves : More than 30 people.
Shelflife: For a month if stored in air tight container in Refrigerator.
Serving Suggestion: Serve it with rice, curd rice, pongal or any roti of your choice.

• Chop the mangoes into tiny pieces. Bigger pieces takes long time to soak up and get readied.
• A half ripened mango can be used for a khatta-mitta yummy taste.

Click the link here to know and learn more about Tamil Nadu Recipes and Cuisines- An Introduction To Tamil Nadu Recipes And Cuisines.

Gunda nu kairi is a pickle , very famous from the state of gujrat. In this recipe, a particular kind of berry called gunda is used in preparation of pickle. Gunda looks like the the fruit in the above pic. Gunda has a big seed in it middle, which is removed before preparing the pickles. Also its stem is cut off and the gundas are washed and cleaned before using them to prepare recipe.


Gunda is a kind of berry which along with kairi means raw mangoes is salted and spiced to make pickle which can be stored for long. This pickle goes well with anything from rice to rotis and is economical. Gundane kairi jo athanu or gunda kairi pickle is popular pickle from gujrat. It is normally prepared in huge amount and stored for long. Here, i am giving the step by step details of preparing this recipe traditionally and easily at the same time.





Ingredients:
Gunda - 2 kilograms
Raw mangoes - 1½ kilograms
Sea salt, ground ½ cups
Lemon juice - 5 lemon's juice.


For Masala:
1 cup split/hulled mustard seeds
1/2 cup coarsely ground coriander
1/2 cup coarsely ground fenugreek
1 teaspoon fennel seeds
2 sticks cinamon
4 whole cloves
3 cardomom pods
8 whole black pepper
1 and 1/2 cups oil
1 cup ground red chilies
2 teaspoons tumeric powder.
Method:

1. Place the whole spices in a pan.
2. Heat the oil in another panAdd the oil to the spices.
3. Add chillies and tumeric to the masala mix , cool it and use to make pickle (it is enough to make pickles for 3 preparations so u can store and use later too).
4. Cut the gunda and scrape the seeds with a salted knife.
5. Wash and dry the mangoes and gunda.
6. Mix the lemon juice and salt in a bowl.
7. Cut the mangoes into small pieces keep aside.
8. Split the gunda, remove the seed, and place in the lemon juice.
9. Add the mangoes to the lemon juice and salt mixture and mix well leave overnight at room temperature.
10. The next day, discard the lemon juice and spread the mangoes and gunda on a dry tea towel, leave to dry for one day.
11. Take a clean jar, place 1/2 cup of oil in the jar.
12. Stuff the gunda with 2 tspn of masala and place in the jar.
13. Or else mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.
14. Place the mangoes in between the gunda.
15. This pickle will be ready to eat in 1 months time.
16. Store it in the fridge, but a cool place should be fine

Making Time : 45 minutes (excluding time of soaking and allowing to cool and get prepared).
Serves : serves for a family of 4 for 3-4 months.
Shelflife: Upto 1 year.
Note:

• Apply a little oil and salt to your hands before handling gunda. Split them and remove the seeds. Also place the knife in salted water or apply salt to it and leave for 30 minutes before using them for scraping off the seeds.
• Instead of placing the mango cubes and gundas in lemon juice, it can also be applied salt and turmeric and left for few hours. In that case leave it for 2-3 hours. And discard the excess water it leaves due to salted marination.
• Always transfer the pickles into sterilized glass or porcelain bottles, packing it tightly to remove any air bubbles. Sterilized bottles means , take a good glass jar with tight lid, clean it properly and place it in hot water for few minutes for about 30-40 minutes. Then remove it and dry it up completely and make sure it is not wet before placing the pickles inside them .
• As a another option, heat the remaining oil to smoking point, cool and add it to the pickles. Again cover and keep for at least ten to fifteen days. (In case the masala is not prepared or ready before hand).
• The preparing process for the pickles to get ready usually takes weeks . Best is for three weeks by which time the oil will surface and the pickle will be ready to eat.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

Chundo is a pickle but is sweet in taste. Often chundo is called as indian jam since it goes very well with breads . Chundo is made from raw mangoes which is grated and sugar is added to it and it is kept under sunlight instead of cooking. This chundo is cooked in sunlight and this makes it preserve for long and gives a different taste as well. Here i am giving the age old traditional way of preparing chundo with the exact things to be followed to get it perfect. So read and follow properly.


Ingredients:
3 Rajapuri mangoes peeled grated and weighed.
Sugar 1.5 times the volume of mango
Salt, a little less than half a cup
Turmeric - 1 tbsp
Cumin seed 1 tbsp
groundChilli powder 2 tbsp.



Method:

1. Peel and grate mangoes. Mix with the salt and haldi and leave for about half an hour.
2. Now taking a little at a time sqeeze gently and put the dried pulp into clean steel vessel.
3. To the pulp add the sugar and mix well.
4. Tie a piece of muslin over the mouth of the vessel and place in the sun.
5. Now, if you want to do it right and have the patience, then keep the chunda in the sun for full 21 days.
6. Every morning, stir it once nicely, place it under sun and at night take it indoors.
7. The pickle is done when the sugar has melted to a syrup and reaches a 1.5 - 2 string consistency. (to test, take a smidgen of syrup between your thumb and forefinger. When you pull them apart, they should form 1.5 to 2 threads).
8. When done, add the chilli powder.
9. If well sunned and taken care of the pickle will keep for a year without refrigeration.

Other option:

For those of you not wanting to wait for the pickle to cook in the sun there is an easier option, but be warned it will not taste the same. (It is almost like the flavor of sunlight is captured in this pickle!) .

1. Place a heavy bottomed kadai on fire and put mango-sugar mixture in it.
2. Cook till all the water has evaporated.
3. Keep stirring to avoid sticking at bottom of vessel.
4. Cook it till it reaches to 1.5 or 2 thread consistency.
5. Add chilli powder while still hot.
6. Remove from fire. Chundo is ready. Keep it in airtight container when it cools down.

Making Time: 22 days.

Serves: many

Shelflife: 1 year.

Note:

Selection Of Mangoes:

1. MANGOES - Rajapuri mangoes is what the recipe calls for, these are large mangoes and are used raw and firm. The idea being that the pickle on being done should hold the form of the slivers it has been grated into.
2. Over Ripe Mangoes -Dont go for mangoes which are not firm or if they are ripe. They wont make a good chunda but a chutney of it.
3. Katki kairi Pickle - Instead of Chunda, go for "Katki Kairi Pickle" (a variation of the Chunda) Chop the mangoes into tiny dice, instead of grating them and then cook them on the gas like the gas cooked chunda.

Other points to be noted:

• If you want to add texture, maybe you can add raw firm papaya to the grated mango.
• The Sun is the other variable Remember the sun is very hot in India averaging 38-40 degree Celsius so vary the amount of days accordingly, if its really hot where you are then 3-4 days will suffice, but if the intensity is lower then the number of days will vary between 4-8 days.
• If you notice that there is crystalisation happening, then the sugar ratio is too high, you need to grate and salt some more mango and add it in so keeping one mango spare might be a good idea for the duration, (if you dont use it in the chutney then refer to the bottom of the post for another recipe you can use) it up in.
• Watch out for ants! THe muslin is to keep them and other stuff that might get in out, but this stuff is ant magnetic so extra precaution of placing it in a bath of water should help. Dont let the water get into the pickle though.
• Remember to take the bowl inside every evening. To stir and place outside every morning. When done, add the chilli powder. Crush the other spices coarsely and add to pickle. Be careful not to touch a wet spoon to the pickle. If taken care it, the pickle is kept for a year without refrigeration.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

Pulikachal is tamarind pickle. The word "puli" means tamarind in tamil. Tamarinds are widely used by the people of tamil nadu. This gives the food a sour taste. This recipe is can be made and stored for long time to be used when needed. This recipe is spicy sour and can be tored in refrigerator.








Ingredients:
3 tbsp tamarind paste
1/4 tsp turmeric powder
1 tsp jaggery
4 tbsp oil - preferably gingely oil
salt to taste
3 cup water.



Spice to grind:
11/2 tbsp coriander seeds
½ tbsp cumin seeds
1 tsp sesame seeds
½ tsp fenugreek seeds





To Temper:
1 tsp chana dhal
7 curry leaves
3-4 dried red chili broken
½ tsp asafoetida.
1tsp mustard seeds.
1/4 tsp sesame seeds.
Oil - 3 tbsp





Method:

1. Heat a pan and roast all the ingredients for spice mix till it the aroma starts to fill the room.
2. Grind them into a fine powder.
3. Heat 3 tbsp of oil and add the tempering ingredients.
4. Fry slightly till chana dhal turns golden brown.
5. Add the tamarind paste to the tempering.
6. Add the turmeric, jaggery, water and salt. Cook on high flame for some time.
7. Bring to boil until the mixture becomes thick .
8. Now add the ground spice mix, simmer and stir constantly until oil starts to separate.
9. Stir and cook till it gets a honey like texture and is reduced to more than half and thick.
10. Remove from fire, cool for a while. It can be mixed with boiled rice and taken for meals.

Making Time: 30 -40 minutes.
Serves: Makes 1 cup.
Shelflife: 1 month.


Note: Store this Pulikachal in a airtight sterilised bottle and keep it in refrigerator . It can be used when needed. Mix with steamed or boiled rice and serve along with pickle, paruppu thogayal or papad.


Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

Manga thokku is a pickle. Manga means mango. This pickle is made up of raw mango and can be preserved for long time. Its spicy and can be served along with rice.


Ingredients:
Raw mangoes (medium) - 6 nos.
Methi seeds - 1tsp.
Asafoetida - 1/2tsp.
Gingelly oil - 1 cup.
Mustard seeds - 1 tsp.
Turmeric powder - 1/2tsp.
Salt to taste.
Red chilli powder - 1/2 cup.


Method:

1. Peel and grate the mangoes.
2. Broil the methi seeds till dark brown in a hot pan, add 1tbsp oil and asafoetida.
3. Cool and grind it to make a powder.
4. Heat the rest of the oil and temper with mustard seeds, add the grated mangoes, turmeric powder and salt.
5. Cook on medium heat, stirring continuously, until all the moisture evaporates or the mangoes are cooked and the oil starts separating.
6. Add the red chilli powder and mix well and cook for few minutes.
7. Cool and store in sterilised bottles.

Making Time: 25 minutes (excluding the time of grating).

Serves: many persons.

Shelflife: 3 months.

Note: Adjust the quantity of red chilli powder and salt as per the size and sourness of the mangoes. Select medium to large and hard mangoes. Increase the quantity of oil if you want to store for long.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.