Pickles

[minisoji]

Sweet mango Pickle



Ingredients:

• 1/2 tsp Methi Seeds
• 500g Raw Mango Pieces
• 100g Mustard Oil
• 1 tbsp Saunf Powder
• 2 tbsp Mustard Daal
• 1/2 tsp Kalonji
• 50g Jaggery (grated)
• 3 tbsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Asafoetida
• 20g Salt

How to make Sweet Mango Pickle:

• Take a frying pan and sauté mustard in oil for about 2-3 minutes.
• Soak the mango (pieces) with salt and turmeric powder overnight.
• Drain the water and dry it under sun or fan.
• In a medium bowl, mix the mango pieces, jaggery and spices and stir well.
• Add oil and store in a jar for a month for long lasting flavours.

[minisoji]

Tomato Pickle



Ingredients:
• 4 large Ripe Tomatoes
• 3 fresh Red Chilies (minced)
• 1 tbsp Garlic (minced)
• 1 tbsp Ginger (minced)
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Coriander Powder
• 1 tbsp Mustard Seeds (roasted)
• 1 tbsp Mustard Oil
• 1/2 tsp Ground Black Pepper
• Salt to taste
• 1 tsp Fenugreek Seeds
• 10 pods Garlic (sliced)
• 1/8 cup Green Onions (chopped)

How to make Tomato Pickle:

• Roast tomatoes in oven for about 30 minutes, or until charred.
• Remove charred skin and reserve flesh in a bowl.
• Take oil in a pan, heat it and add cumin and mustard seeds.
• Fry them for few seconds then add chilies, garlic, ginger, asafetida, lime juice and salt; stir for a minute.
• In a blender combine all ingredients to form smooth paste-like mixture and transfer into a large bowl.
• Now again in a non-stick pan, heat one tablespoon of mustard oil, add fenugreek seeds until it turns dark.
• Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped green onions over the tomato mixture. Mix well and refrigerate for at least two hours.
• Tomato Pickle is ready to serve.

[minisoji]

Beetroot Pickle



Ingredients:

• 2-3 Beetroot
• 1/4 tsp Fenugreek seeds
• 1/4 tsp Mustard seeds
• 1 tbsp Asfoetida
• 5-10 Green chillies
• Chilli powder
• 2 tbsp Oil
• 2 tbsp Vinegar
• Salt to taste

How to make Beetroot Pickle:

• Chop the beetroots and chillies into small pieces and rub the pieces evenly with salt.
• Fry fenugreek seeds and mustard seeds in oil taken in a pan, allow cooling and then make a powder of it by grinding .
• Mix asfoetida and chilli powder with the above powder.
• Heat oil in pan and remove from the flame.
• Put the prepared mixture in oil.
• Add beetroots and chillies also.
• Keep it in a bottle containing vinegar and sprinkle salt.
• Beetroot Pickle is ready.

[minisoji]

Apple Pickle



Ingredients:

• 2 Apples
• 1 cup Sugar
• 1/2 cup Vinegar
• 1/8 tsp Cloves
• 1 stick Cinnamon

How to make Apple Pickle:

• Remove the apple skin and cut it into small pieces.
• Combine sugar ,vinegar, cloves and cinnamon in a pot.
• Bring it to boil on high flame.
• Reduce the flame and add the apple pieces.
• Cook till the apples became tender and the mixture got thicker.
• Put off the flame, pour it into sterilized jar.

[minisoji]

Brinjal Pickle



Ingredients:

• 1½ cups Sugar
• 2 tbsp Salt
• 1 kg Brinjal
• ¾ cup Oil
• ¼ tsp Mustard Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Turmeric Powder
• 2 cloves Garlic (large)
• 2 inch Ginger Piece
• 2 tbsp Chilli Powder
• 2 tsp Cumin Seeds
• 2 cups Vinegar

How to make Brinjal Pickle:

• Wash and chop brinjals into small pieces.
• Skin and cut (coarsely) garlic & ginger
• For about 1 hour soak spices in vinegar and then grind it.
• Fry ground spices in oil for 3- 4 minutes.
• Now add salt, sugar and brinjal; stir it well.
• Sauté it in medium heat, until the mixture thickens and brinjal turns soft.
• Set it aside and allow it to cool.
• Transfer the mixture into a clean jar.
Suggestions:
Enjoy it with hot steamed rice, chappatis or rotis.

[minisoji]

Prawn Pickle



Ingredients

1/2kg Prawn
3tbsp Ginger garlic paste
1cup Garlic cloves
6nos Green chillies
2tbsp Red chilly powder
1tsp Turmeric powder
2tbsp Mustard seeds+1tsp Mustard seeds for tempering
3tbsp Fenugreek seeds
3tbsp Cumin seeds
1/4litre Oil
1/2cup Vinegar
Salt

Method

Clean the prawns and marinate the cleaned prawns with turmeric powder and salt for few minutes.. Heat the oil, fry the prawns until they turn bit crispy, fry the garlic cloves and green chillies in the same oil and keep aside..

Dry roast the mustard seeds, fenugreek seeds, cumin seeds until they turns brown, grind them as fine powder..Fry the mustard seeds for tempering in the oil, add the ginger garlic paste and stir continously until the raw smell goes away..meanwhile mix the grounded powder,salt along with red chilly powder and vinegar..pour this mixture to the oil and stir until the oil gets separates...Add the already fried prawns, garlic cloves, green chillies ..Cook everything in simmer until the paste turn thicker..Put off the stove..

Let them get cool completely..Conserve them in bottle and consume anytime..

[minisoji]

Salt Mango Pickle



Ingredients

Medium size salt mango - 100nos
Gingelly oil - 1cup
Mustard - 1/4cup
Fenugreek - 2dsp
Turmeric powder - 1dsp
Dry chilli split into 2 pieces - 25nos (without seeds)
Red chilli powder - 3/4cup
Asafoetida sauted in
gingelly oil and powdered - 3dsp
Salt - 1/2kg

Method :

Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. Remove from fire and add all the other ingredients, except mango. When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water. The water level should be above the mangoes. This pickle can be used after 4 or 5 days.

[annie]

Ingredients for Dry Mango Pickle Recipe

Raw mango - 1 kg
Red chilly powder - 6 tbsp
Ginger - 2" piece
Vinegar - 1 tbsp
Salt - As reqd
Gingelly oil - 4 cups
Curry leaves - 7 stems
Mustard seeds - 3 tsp


Preparation Method of Dry Mango Pickle Recipe


1)Cut mango into long pieces.

2)Grind ginger with chilly powder and mix with salt and vinegar.

3)Add mango pieces to this and mix well.

4)Keep this for overnight.

5)Dry this under sun for 5 - 6 days or untill it become dry and no more water content left.

:- This will not get spoiled if u keep this in a dry, airtight glass container.

:- To use the dry mango:
1)Heat Gingely oil in a pan or a kadai.

2)Sputter mustard seeds and curry leaves.

3)Saute the mango pieces for 2 - 3 mins.

:- Use this after 2-3 days. The mango has to be soaked well in the oil.