Pickles

[minisoji]

Mango Pickle



1kg Raw Mango
2 whole Garlic pods (enough to get 2tbsp of chopped garlic)
2 inch piece of Ginger
4 Green Chillies
5-6 sprigs of Curry Leaves
1/4 tsp Turmeric powder
7-8 tbsp Red Chilli powder
1/4tsp Asafoetida/ Hing/ Kayam
2tsp Mustard seeds
1tsp Fenugreek/ Methi/ Uluva seeds
1tbsp Vinegar (optional)
4tbsp + 1tbsp Sesame oil
Salt to taste
1cup water

Procedure:

1. Wash, dry and chop the mango into small pieces. This is the most time consuming part of the recipe. I do not like using the electric chopper as the mango pieces don't look uniform with it. So I choose to pain stakingly chop them with hand.


2. Add 1tsp salt to the chopped mango pieces and toss them well. Keep it aside for at least 6 hours maximum 24 hours. Mean while peel and finely chop the ginger, garlic and green chillies.

3. After 6 hours drain the water from the mango pieces using a colander.

4. Mix turmeric and red chilli powder in water to make a paste.

5. Heat the oil in a kadai/ wok, add mustard seeds and wait till all of it has spluttered. Add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.


6. Add the chopped green chillies, ginger and garlic and saute till the raw smell has gone.

7. Now add the chilli powder and turmeric paste and let it cook for a minute or two. Turn off the heat and add asafoetida and mix well and add drained cut mango pieces. Mix well till all the mango pieces are coated. Now is the time to add vinegar if you want to.

9. I always top the pickle with a tbsp of oil in the jar which I won't be using right away, before I keep it away in the refrigerator.



Lemon Pickle

Ingredients:

• 6 Lemons ( quartered)
• 1/4 tsp Turmeric powder
• 1/4 tsp Fenugreek seeds
• 1/4 tsp Mustard seeds
• A small pinch Asafoetida
• 1/2 Cup Sugar
• 1/4 Cup Red Chilli Powder
• 2 tsp Salt

How to make Lemon Pickle:

• Rub turmeric powder and salt to the lemon pieces and leave it for 5 days.
• After the specific time span, sprinkle red chilli powder , sugar over lemon pieces and stir well.
• Roast all the seeds without oil in a pan and grind them into a fine powder.
• Add the prepared powder to the lemon pieces and mix them well.
• Now put this in a jar and keep under sunlight for 10 to 15 days while shaking occasionally.
• Lemon Pickle is ready.Keep it in a cool dry place.