Pickles

[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.