Nellikai Chutney | Usirikaya Pacchadi with Red Chillies | Gooseberry Chutney

Usirikaya Pacchadi (Chutney) is a simple Pacchadi recipe which goes well with plain steamed rice or curd rice or few breakfast varieties like idli and dosa.It can be prepared in no time if we have the preserved Gooseberry chutney ready. I have already posted how to prepare the Niluva Usirikaya Pacchadi (preserved Gooseberry chutney) recipe.
We usually prepares two kinds of Usirikaya Pacchadi one with green chillies and the other with red chillies with minor variations. I have already posted the chutney recipe with green chillies  and today I am posting the chutney recipe with red chillies. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Red Chillies recipe:

Serves 3-4

Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins

Cuisine: South Indian | Category: Accompaniments

Ingredients:

1/3 cup Niluva Usirikaaya(preserved gooseberry chutney)

3-4 Red Chillies

1/4 tsp Fenugreek seeds
1/4 tsp Mustard Seeds
2 Garlic pods

1 medium Onion,finely chopped

Salt,as required

1/2 tsp Oil

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

5-6 Curry leaves
1 Red chili,broken
a pinch of Asafoetida

Method:

• Dry roast Mustard seeds and remove them.Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add red chillies and fry for few seconds until they have blisters.Add garlic pods at the end and just saute it for half a minute and add niluva usirikaya pacchadi to the pan and fry for a minute and remove it.
• Grind niluva usirikaya(preserved gooseberry) with all the roasted ingredients - red chillies, mustard seeds, fenugreek seeds, garlic pods to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.
• Add finely chopped onion and just grind in whipper mode for half a minute or you can mix it with chutney later.
• In a small tempering pan heat oil and crackle mustard seeds and add broken red chillies,curry leaves and asafoetida and fry them until they wilt and add this to the chutney.

Serve it with hot rice and ghee and raw onions.

Notes:

1. You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.
2. The addition of garlic pods is optional.I add it sometimes and skip it sometimes.
3. If you do not have preserved gooseberry chutney,use the fresh gooseberry and add turmeric powder and salt accordingly.Also slightly fry the gooseberry pieces to remove the raw smell from them. 

If you are interested check other gooseberry recipes here.

• Usiri Avakaya | Gooseberry Pickle
• Usirikaya Pulihora(Amla Rice)
• Special candied Amla

Check out few Andhra Pacchadi varieties which goes with rice.

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Radish leaves(Mullangi akula) Pacchadi
• Talimpu Gongura | Noone Gongura

Technorati Tags: usirikaya pacchadi, amla chutney, gooseerry chutney recipe ,nellikai chutney, gooseberry recipes,amla recipes, andhra style pacchadi recipes, pacchadi varieties ,pacchadi for rice, chutney varieties for rice

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Usirikaya Pacchadi(with Green Chillies) | Amla Chutney | Gooseberry Chutney

Usirikaya Pacchadi (Chutney) is a simple Pacchadi recipe which goes well with plain steamed rice or curd rice or few breakfast varieties like idli and dosa.It can be prepared in no time if we have the preserved Gooseberry chutney ready. I have already posted how to prepare the Niluva Usirikaya Pacchadi (preserved Gooseberry chutney) recipe.
We usually prepares two kinds of Usirikaya Pacchadi one with green chillies and the other with red chillies with minor variations.Today I am posting the chutney recipe with green chillies and I would post the other version sometime later. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Green Chillies recipe:

Serves 3-4

Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins

Cuisine: South Indian | Category: Accompaniments

Ingredients:

1/3 cup Niluva Usirikaaya(preserved gooseberry chutney)

3-4 Green chillies

1/4 tsp Fenugreek seeds
2 tbsp Coriander leaves(optional)

1 medium Onion,finely chopped

Salt,as required

1/2 tsp Oil

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

5-6 Curry leaves

Method:

• Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add green chillies and fry for few seconds until they have blisters.
• Grind niluva usirikaya(preserved gooseberry) with roasted fenugreek seeds, green chillies and coriander leaves to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.I like to keep the chutney slightly coarse,if you want you can grind it to a smooth chutney.
• Add finely chopped onion and just grind in whipper mode for half a minute or you can mix it with chutney later.
• In a small tempering pan heat oil and crackle mustard and cumin seeds and add curry leaves and fry them until they wilt and add this to the chutney.

Serve it with hot rice and ghee.

Notes:

1. You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.
2. You can even coriander leaves and garlic pods(slightly roasted) and grind with the chutney.
   The addition of garlic pods is optional.I add it sometimes and skip it sometimes.
3. If you do not have preserved gooseberry chutney,use the fresh gooseberry and add turmeric powder and salt accordingly.Also slightly fry the gooseberry pieces to remove the raw smell from them.

Check out few Andhra Pacchadi varieties which goes with rice.

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Radish leaves(Mullangi akula) Pacchadi
• Talimpu Gongura | Noone Gongura

Technorati Tags: usirikaya pacchadi, amla chutney, gooseerry chutney recipe ,nellikai chutney, gooseberry recipes,amla recipes, andhra style pacchadi recipes, pacchadi varieties ,pacchadi for rice, chutney varieties for rice

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Usirikaya Pulihora | Amla Rice Recipe

Amla(known as 'usirikaya' in telugu and 'nellikai' in tamil and kannada) is rich in vitamin C and is very essential to include it in our diet frequently.During amla season I usually buy them in bulk and prepare Niluva Usirikaya Pacchadi and store it upto an year so that I can prepare Amla Pacchadi or Amla rice with it.Usirikaya Pulihora(Amla rice) is one of those easy rice varieties which can be made in jiffy and it tastes delicious too.It is a good lunch box option too.

Check out other Pulihora variety recipes in my blog here.

• Chintapandu Pulihora - Andhra style
• Dabbakaya(Indian Grape fruit/Herelikayi) Chitranna
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maavinkay Chitranna/Raw Mango Rice - Version 1
• Mamidikayi Gojju Annam/Raw Mango Rice -Version2
• Puliyogre/Pulihora

Amla(Gooseberry) Rice | Usirikaya Pulihora | Nellikai Chitranna:

Serves 2

Prep time:5 mins | Cooking time:30 mins | Total time:35 mins+cooling time

Cuisine: South Indian | Category: Rice varieties - Main Course

Ingredients:

1 cup Rice (sona masoori or equivalent)

15 Gooseberries or 3-4 tbsp Niluva Usirikaya pacchadi

1/4 tsp Turmeric powder

10-12 Green Chillies

8-10 Cashew nuts,broken

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

10-12 Curry leaves

2 tbsp Oil

Salt to taste

Method:

• Wash and soak the rice for 10 to 15 minutes with 2 cups of water.Prepare the rice either in pressure cooker or rice cooker.Cool the rice completely.
• Remove the seeds from amlas and cut them in to fine pieces.
• Slit the green chillies into 2 pieces and keep them ready.
• Heat oil in a big thick kadai and crackle mustard seeds.Add chana dal,urad dal and cashew nuts and fry until they turn light golden in color.
• Add slit green chillies,curry leaves and fry well.
• Add chopped amla pieces and fry for 2-3 mins.Add turmeric powder and mix.Cover it and cook for 6-8 minutes until it is cooked on low flame.Cool the mixture completely.Mash the cooked amla mixture gently with hands to form a pulpy mix.If you are using niluva usirikaya pacchadi,add it and sprinkle some water and let it cook in steam for a couple of minutes.
• Add the cooked rice to the mashed amla mixture and add enough salt and mix nicely.Adjust the seasoning according to your taste buds.

Serve it with chips/fryums or sliced cucumber.

Notes:

1. I used niluva usirikaya pacchadi(stored ground amla mixture) which we use for making pacchadi instead of amlas in the recipe.You need to cook the amla for sometime otherwise it will taste slightly bitter.
2. Adjust the number of green chillies in the recipe accordingly.I prefer to make this rice spicy and tangy.
    
   
   
   Technorati Tags: amla rice, usirkiya pulihora, nellikai chitranna, gooseberries, gooseberry rice, gooseberry recipes, amla recipes, south indian rice varieties, easy rice varieties, lunch box recipes

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Niluva Usirikaya Pacchadi | Preserved Gooseberry Chutney Recipe

During the season of gooseberries we usually buy the gooseberries in large quantity to prepare Usiri Avakaya(Gooseberry pickle) and this niluva Usirikaaya(preserved  Gooseberry chutney).My MIL prepares a special Amla candy which tastes really nice too.This preserved chutney can be stored for almost an year and can be used to prepare Usirikaya pacchadi,Usirikaya Pulihora or raita when ever needed.The process is quite simple to make and if you have this raw gooseberry chutney you can whip the chutney in no time.

Niluva Usirikaya | Preserved Gooseberry Recipe:

shelf life:1 year

Prep time: 20 mins | Cook time: nil | Total time: 20 mins

Cuisine: South Indian | Category: Accompaniments

Ingredients:

1/2 kg big plump Gooseberries

2 tsp Turmeric powder

Salt(roughly 2-3 tbsp)

Method:

• Wash and wipe gooseberries and spread them on a kitchen napkin to let the extra water dry off. 

• Cut the gooseberries into pieces by removing the seeds. 

• Grind chopped gooseberries with salt and turmeric powder to a coarse paste in whipper mode.Make sure all the pieces were ground.

• Remove the mixture and store it in a clean glass bottle.This can be stored up to an year.

Prepare Chutney or Rice with it when needed.

Notes:

1. This can be stored for an year and can be used to prepare chutney and rice variety with it.
2. The amount of salt I mentioned is approximate,please feel free to add the salt accordingly.Also do remember that it should be prepared more on the salty side so that it can be stored for long period as salt acts as a preservative.
3. Use a clean spoon to remove the required portion and also do not store it in steel containers. 
4. The color changes over a period of time.

If you are interested check other gooseberry recipes here.

• Usiri Avakaya | Gooseberry Pickle
• Usirikaya Pulihora(Amla Rice)
• Special candied Amla

Technorati Tags: gooseberries,chutneys,pacchadis,how to prepare usirikaya pacchadi,how to store amla,niluva usirikaya pacchadi,amla,preserved gooseberry chutney

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Special Candied Amla | Dry Amla Candy | Post meal Digestives

Amlas(Indian Gooseberries) are considered very good for health and as they are rich in vitamin-C, it is suggested to include them in one's daily diet.As these are available only in a particular season, we usually make various varieties with it and preserve it for the rest of the year.We make niluva pacchadi,pickle,dried amla gratings-salted version and candied amla varieties with it.

These candied amlas are quite addictive and they can be eaten as a post meal digestive or when ever you want to eat something which is tongue tickling.This is a special recipe which my MIL prepares using rock candy(not the sugar) and hence it is suggested even for diabetic people.I must warn you that these candied amla berries are extremely addictive,we have already finished a huge batch of them and are planning to prepare the next one!

Special Candied Amla Recipe:

stores upto 5-6 months 

Ingredients:

1 kg Amla/Gooseberries

200 gms Kalakanda(Patika bellam)/Rock Candy/Mishri

1 tbsp Cumin powder

2 tbsp Ginger juice

2 tbsp Lemon juice

Method:

• Clean and wipe the gooseberries and place them in a bowl.
• In a cooker fill water in the bottom and place a rack to get some height in it and place this vessel with gooseberries and pressure cook for 2 whistles.You should not pour water in the container which is filled with gooseberries.
• Once they are cooled down,cut them into pieces and discard the seeds.
• Crush the rock candy(patika bellam/mishri) into a powder and take it into a bowl.
• Grate approx 2 " ginger and press it in your hands to extract juice.
• Add cumin powder,ginger juice to the powdered rock candy and mix well.
• Add the chopped gooseberry pieces to it and mix well.
• Transfer this to a kadai and keep it on low-medium flame and mix it occasionally.
• You can stir it in between carefully,try not to crush them while mixing it.
• Cook it for 12-15 mins until the mixture becomes sticky and sticks to the gooseberries.
• Remove it from stove and add lemon juice and mix well.
• Dry them on a clean plastic sheet in sun for 2-3 days until they are dried completely.
• Store it in an air tight container.It stays good for several months.

Eat them after a meal and also during journeys or just like that.

Notes:

• Do not get confused with rock candy which is patika bellam and patika(which looks similar to patika bellam but it is totally different).
• Patika bellam is called Kalakanda in telugu,mishri in hindi,rock candy in english,kallu sakkare in kannada.

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Usiri Avakaya | Nellikai Urugai | Amla Achar | Gooseberry Pickle

Our family is a big fan of pickles and we like both South Indian and North Indian varieties.We are very particular about the flavor and taste of pickles and ensure that we pair a north indian one with roti and a south indian variety with rice.

I have various south Indian variety of Mango pickles like Andhra Avakay, Allam Avakay, Pesara Avakay, Bellam Avakay,Palli Avakay,Nuvvu Avakay, Magaya, Mukkala pacchadi, No Oil Mango Pickle , in my blog. These are prepared using Raw mangoes. We absolutely love all the varieties and I do make a point to get these prepared by my MIL, but in limited quantities, so that we can enjoy the other kind of pickles which she prepares during winters.During winters, she prepares pickles with  fresh vegetables, red chillies and gooseberries.I love Usiri avakaya (Andhra style Gooseberry pickle) more than the regular Avakay made up of mango as gooseberries lend a nice taste and flavor to the pickle.The process of making this gooseberry pickles is not complicated,hence you can make small batches and enjoy with your curd rice or you can even mix it with hot rice,dal podi and ghee.If it is prepared carefully, the shelf life is longer for this pickle,hence if you want you. can even make it in larger batches and store it.

Gooseberry Pickle | Usiri Avakaya :

shelf life: upto 1-2 months

Ingredients:

20 big sized Gooseberries/Amla

1/2 cup Red chili powder*

1/3 cup Mustard powder

1 tsp Fenugreek powder

1/2 tsp Turmeric Powder

1/4 cup +  1tbsp Salt( to taste)

1 1/4 cups Sesame oil

Method:

• Wash and wipe the gooseberries and let them dry on a kitchen towel for 2-3 hrs.

• Heat sesame oil in a thick heavy bottomed kadai/pan and add dried amlas and fry them for a couple of minutes.Cover it with a deep lid and add pour some water(1/2 cup) on the lid,this process creates steam cooking but ensure that you take the lid always carefully so that water does not splutter on the amlas, otherwise the pickle will get spoilt.
• Reduce the flame and let the amlas cook on low flame for 12-15 mins until they are slightly soft.Stir once or twice in between by lifting the lid carefully.If the water evaporates in the lid add some water on to the plate.Some might even crackle which indicates that they are completely done.

• Remove the lid and let them cool completely.
• Meanwhile grind a tsp of fenugreek seeds to a fine powder in the mixer.
• I used a less spicy variety of red chili powder for the pickle,if you are using more spicy one reduce the quantity of chili powder by 2-3 tbsp in the recipe.

• Add the fenugreek and mustard powder,turmeric powder,red chili powder,salt to the cooled amlas and mix nicely.

• Check the taste of the mixed mixture,it should be salty now.If it is less salty add another tbsp of salt. If the salt is less in the pickle,it will get spoilt soon.
• Carefully transfer this to a clean and sterilized glass bottle and cover it.
• After 3 days the oil should float on top of the pickle.If it does not float add heated and cooled sesame oil(1/3 cup) to the pickle and mix well.
• Let the pickle stand for a week before using so that the pickle get marinated and flavors blend nicely.You can store it outside but I suggest you to refrigerate the pickle.

Serve it with Curd rice or you can even mix it with hot rice,dal powder and ghee.

Notes:

1. Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.My MIL brought a brand called 'Three Mangoes' which is good for pickles.It is not very spicy and also gives beautiful bright red color to pickle giving a fiery look.I used less spicy one,if you are using more spicy one reduce the quantity by 2-3 tbsp in the recipe.
   
2. Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
3. Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
4. In general it is said if the pickle is prepared well it would stay good for long time like 5-6 months or upto an year.I am not sure about the shelf life for that long as I always make it in small quantities and finish it in 2-3 weeks time.
5. You can avoid mustard powder in the recipe to make simple Amla pickle.Follow the same process and avoid mustard powder in the recipe.  
6. You can pressure cook gooseberries by placing them in a vessel with out adding any water to it for 1 whistle.
7. My mom usually adds lemon juice at the end to the pickle.She says it enhances the taste of it and also the shelf life of the pickle.In this case you can add about 1/4 cup to the pickle.

Check out my other pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)
• Mixed Vegetable Achar - North Indian style

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Mixed Vegetable Achar - North Indian Style | Mixed Vegetable Pickle

 

We spent a large part of the last month in preparing pickles as we always prefer home made pickles. The key source of the pickles in our house is my MIL who  usually makes several varieties of pickles during the mango season. Check them here. These last for a long time but she also makes another batch of pickles in the winter season which lasts for us until the next mango season. 

"Mixed Vegetable Achar", is a must in winter as we get really fresh and various varieties of vegetables in this season.I like the taste of Mixed Vegetables in this pickle, as they retain their crunch even after a few months of pickling. Apart from Mixed Vegetable Achar she also prepares other varieties like Gooseberry(Amla) pickle and Red chili pickle ,the recipes which I will post soon.

This North Indian style Mixed Vegetable Achar goes extremely well with parathas/rotis. I have shared this pickle with many of my friends & family and they absolutely loved it and requested me for the recipe.So here is my MIL's famous Mixed Vegetable Achar for all those who requested for it.
PS: I plan to post another spicy version of mixed vegetable pickle later.This version while a mild variation from the current one , does taste well too.

Mixed Vegetable Achar Recipe:

shelf life: upto 1 year

Ingredients:

3 tbsp Nigella Seeds(Kalonji)

1/4 cup Vinegar

1 liter Mustard Oil

Vegetables (16 cups of  cut vegetables):

4-5 Carrots,peeled and cut into 1" thin long pieces

1 medium Cauliflower,separate and cut into small florets

3-4 Radish,peeled and cut into 1" thin long pieces

250 gms French Beans,remove the strings and cut into 1" thin long pieces

10-12 Lemons,cut into 8 pieces length wise

20-22 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

250 gms light colored Green chillies,cut into 2 pieces

2 whole Garlic pods,separate into pods and remove the skin

250 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

4 cups Mustard powder,preferably Yellow mustard

3/4 cup Yellow Mustard tukda(you can avoid this if you do not get it)

3 1/2 cups Salt

1 tbsp Fenugreek powder

100 gms Amchur(Dried mango) powder

100 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.

• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.

• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder, amchur powder, mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.

• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.

• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.

• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.

• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip),Lotus Stem(Kamal Kakdi/Bhein),Raw Mangoes can also be added to the pickle according to the availability of them.

Variations:  

• This pickle is not spicy but it is a real burst of flavors.If you want it spicy add 2 cups red chili powder while mixing the masala.But I strongly recommend not to use red chili powder for this pickle.

 Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1cup salt and 1 cup mustard powder.
• You can add a tsp of the pickle masala(in the pickle) while making methi theplas,it really adds a nice taste to the thepla. 

Check out other North Indian Pickle recipes in my blog.

1. North Indian style Stuffed  Mirch ka Achar(Green Chili pickle) 
2. North Indian style Aam ka Achar(Mango Pickle).

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