Mango Pickle
Ingredients:
Raw Mango – 1
Chilli Powder – 2 tsp
Asafoetida/Hing – 1/4 tsp
Salt – As per taste
Mustard – 1/4 tsp
Turmeric – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Oil – Groundnut
Method:
Slice mango into small cubes
Mix together salt, chilli powder & mango cubes
Heat oil & temper with mustard seeds, asafoetida, fenugreek seeds & turmeric
Add the seasoning to the mango mixture & mix well
Adjust salt & chilli powder as per taste
Store in air-tight jars. Can be stored for about 4 days
Gooseberry Pickle(Nellika)
Ingredients:
1/4 lb gooseberries (fresh or frozen)
1 tbsp thinly sliced ginger pieces
1 tbsp thinly sliced garlic pieces
a few curry leaves
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of brown sugar
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 cup boiled water
2 tbsp vinegar
4-6 tbsp oil
Method:
In a pan, heat oil and add the mustard seeds. When the mustard seeds begin to splutter,
add the fenugreek seeds and fry till brown.
Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.
Reduce the heat and add the spice powders and fry till brown.
Add the gooseberries, salt and sugar and saute till the gooseberries are soft.
Add the vinegar and hot water and cook a bit.
When cool, transfer to an airtight container and leave it for about seven days before
transferring to the refrigerator.
Prawn Pickle
Ingredients:
Prawn – 1 kilo
Red dried chilli – 125 No.s
Jeera – 5 Table spoons
Ginger – 2 inch pieces – 5 nos.
Garlic – 10 whole pod
Green chilli – 40
Gingelly oil – 1-1/4 kilo
Vinegar – 5 cups
Salt – 100 gms (add more taste)
Mustard seed – 2 table spoons
Curry leaves – 1 Handful
Turmeric powder – 1 table spoons
Method:
Heat the oil and keep it in a vessel.Clean the prawns and mix with turmeric powder and
salt and keep aside for 15 minutes.
In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is
well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish
into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on
the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.Peel
the ginger and cut into small pieces.
Grind the red chilli, using vinegar.Keep aside two table spoon peeled garlic, 2 table
spoon ginger to put whole along with green chilli.
Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan.
When the oil is hot, add mustard seeds, add curry leaves then add the ground masala,
cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger
and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces
and salt and cook till the fish is well cooked and mixed with the gravy.
Then remove from fire and store in bottles or jars.
Fish Pickle
Ingredients:
Seer Fish (Vanjaram) – 1 kilo
Kashmir dried chilli – 125 No.s
Jeera – 5 Table spoons
Ginger – 2 inch pieces – 5 nos.
Garlic – 10 whole pod
Green chilli – 40
Gingelly oil – 1-1/4 kilo
Vinegar – 5 cups
Salt – 100 gms (add more taste)
Mustard seed – 2 table spoons
Curry leaves – 1 Handful
Turmeric powder – 1 table spoons
Method:
Heat the oil and keep it in a vessel.Cut the fish into slices, marinate it with salt and
turmeric powder for 15 minutes.
In frying pan fry the fish using a little oil (do not deep fry) turn the slices and when it is
well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish
into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on
the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.Peel
the ginger and cut into small pieces.Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with
green chilli. Soak them in vinegar.Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan.
When the oil is hot, add mustard seeds, add curry leaves then add the ground masala,
cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger
and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces
and salt and cook till the fish is well cooked and mixed with the gravy.
Then remove from fire and store in bottles or jars.
Tomato Pickle
Ingredients :
Ripe tomatoes-1 kg
Red chilli powder-2 dsp
Salt-to taste
Gingelly oil-100 gm
Fenugreek powder-1 tsp
Mustard-1 tbs
Sugar-1/4 tsp
Asafoetida powder-1/2 tsp
Method :
Cut the tomatoes into 4 pieces. Add salt and stir well. Keep it for 1 hour.
Salt will melt and become water by this time. Keep this salt water aside.
Heat oil in a pan and season the mustard. Add tomato pieces and saute well.
After that add chilli powder, asafoetida powder and salt water kept aside.
Allow to boil well. When the water completely evaporates and oil separates, add
fenugreek powder and sugar. Remove from fire and allow to cool.
Store the pickle in an air tight bottle.
Mango Pickle
Ingredients :
Mango-12 kg
Chilli powder-8 cups
Ground mustard-4 cups
salt-2 kg
Fenugreek heated and powdered-1/2 cup
Asafoetida sauted in gingelly oil and powdered-4 dsp
Gingelly oil (boiled and cooled)-16 cups
Sodium benzoate-1/4 tsp
Method :
Clean the mangoes and cut each into 8 pieces without the removing the skin.
Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate.
Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients.
Add sodium benzoate in it and mix with the pickle.
Store the pickle in mud vessels.
Note : The oil should be seen on top. This pickle can be stored for a year.
Garlic Pickle
Ingredients :
Garlic flakes -1/4 kg
Red chilli powder – 1 1/2 tbs
Turmeric powder – a pinch
Fenugreek – 2 pinch
Cumin – 2 pinch
Gingelly oil – 2tbs
Fenugreek – a pinch
Warm water – 1/2 cup
Vinegar – 1/2 cup (it should be boiled and cooled)
Sugar – 1/2 tsp
Mustard – 1 tsp (Heat the mustard and remove its covering)
Salt – to taste
Method :
Steam the garlic till soft and wipe out the water.
Heat a pan and pour 1tbs gingelly oil. Sauté the garlic in it.
Do not allow garlic to break and change colour. Take it out from the oil and keep aside.
Soak the 2nd ingredients in 1/4 cup of vinegar and grind well.
Season 1/4 tsp mustard in 2tbs oil. Add fenugreek and sauté well.
Lower the flame and add the ground ingredients. Sauté well by stirring continuously.
Pour boiled and cooled water into it. When it boils, add the other ingredients and the
garlic.
Remove from fire and when cool, store in a bottle.
