Category Archives: Pickles and Condiments

Mango Pickle – Keri jo Aathnu

Posted on by

Mango Pickle

Methi (fenugreek) Mango Pickle


Summer, Oh wonderful Summer!! We wait endlessly for summer to roll on by and when it does… It seems we get busy pickling, jamming, bottling and stuffing summer into containers to savor in the winter months that lay ahead.
This weekend I picked up a bag full of green mangos, available at this time of the year. If you’ve never had one, maybe this summer will be a first. Green mangos are quite unlike their yellow counterparts. They are quite tart and crunchy to munch on. Basically, they are the raw version of the voluptuous yellow orbs that frequent most grocery stores.
My mum, the best damn cook I know, would cut the unpeeled green mangos into long slivers. Sprinkle them with cayenne pepper and salt, and serve it as a condiment with our main meal of the day. My sister and me, would later make mango pickle sandwiches and eat it as a snack. The pillowy softness of the thick slices of bread slathered with butter and layered with the mangos were absolute perfection… I’m drooling right now! Continue reading →

Raito Pickle

Posted on by

Raito is eaten at home, almost daily, and during many festivities including weddings.  I grew up eating it as a condiment, but a couple of years ago, I learned a new way of eating it. I was at a wedding in New Jersey where Raito was served as an appetizer paired with a savory snack called Ghantia.  It has become one of my favorite snacks – a few handfuls of ghantia or potato chips and a few pieces of Raito and I’m set!


I hope you enjoy making this super easy recipe.

Clean and dry thoroughly before cutting.
Carefully split lenghtwise with a sharp knife
Sprinkle with the salt, turmeric and mustard seeds.

Click for the rest of the recipe…

Continue reading →

For the Love of Ghee!

Posted on by
Ghee is the true essence of the food I grew up eating as a child.


Being of Indian heritage and growing up in Zimbabwe, I am proud to say I have stayed well connected to our indian culture, tradition and most importantly the food.

  • a bowl of fluffy rice dowsed in ghee and a spoonful of sugar.  Pure heaven!
  • a square of perfectly made barfi, an indian sweet confectionary made with milk.
  • a delicate biryani doused in ghee.  Taking days to make with the utmost attention to detail and made with the finest ingredients.
  • hadur waro keer – a warm milky concoction, an antidote to a cold and cough, made with ghee and turmeric, sweetened with jaggery.  Perfect on a cold wintery day before bed time.


However, I’d absolutely devour a good steak and kidney pie in a heart beat.  That’s the great thing about growing up in Zimbabwe, I ate as much homebound indian food, as well as, tonnes of food influenced along the way by british cookery.

  •   Hot, yummy and crispy fish and chips made to perfection.
  •   A moist sausage roll made with the flakiest pastry
  •  and let’s not forget Shepherds pie, just to name a few.


As an Indian who grew up in Africa, I have a unique twist on classic Indian recipes.  As well a bounty of European and now American recipes to share.  Please join me in my epic adventure in jotting down these glorious finds.

Enjoy, comment, and let’s make ghee!!

All recipes and photos on this blog are the copyright of fortheloveofghee.  
Thanks