Green Chilli Pickle

Green Chilli Pickle


Ingredients:
1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm tamarind
3 cups of white vinegar

Method:
Marinate the chillies in salt for at least two hours.
Soak the tamarind in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well. Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the tamarind-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Serve.

Hot Lemon Pickle

Hot Lemon Pickle


Ingredients:
Lemons - 1 kg
Salt - 250 gms
Turmeric - 2 tsp
Red Chilli Pepper - 3 tsp
Scraped and Sliced Ginger - 125 gms
Vinegar - 1 cup
Green CHillies - 125 gms, slit
Fenugreek - 4 tsp
Mustard Seeds - 4 tsp
Asafoetida - 2 level tsp
Mustard Oil - 1 1/2 cups

Method:
1. Make eight equal pieces of each lemon and mix them with salt.
2. Store the lemons in a glass jar and set in the sun for 15 days, shaking the jar daily.
3. Lightly fry the mustard seeds, asafoetida and fenugreek in warm mustard oil.
4. Pour the fried spices, ginger and vinegar to the jar.
5. Add lemon juice, chilli powder and green chillies to the lemons.
6. Keep in the sun for 15 days.

AAM KA ACHAR

AAM KA ACHAR
Raw mango pickle, an Indian accompaniment.
Preparation Time : 14-15 days
Cooking Time : 5-10 minutes

INGREDIENTS
Raw mangoes 500 grams

Turmeric powder 2 tablespoons

Salt to taste

Fenugreek seeds (methi dana) 3 tablespoons

Fennel seeds (saunf) 4 tablespoons

Mustard seeds 3 tablespoons

Onion seeds (kalonji) 1 tablespoon

Coriander seeds 2 teaspoons

Cumin seeds 1 teaspoon

Asafoetida a large pinches

Red chilli powder (deghi mirch) 2 tablespoons

Mustard oil 2 cups

METHOD
Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes. Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest for two hours. Drain out excess moisture. Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder. Add asafoetida, red chilli powder and the remaining salt and mix well.Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly. Mix half of the oil with the coarsely ground powder. Add this to the mango pieces. Mix well to coat the mango pieces. Sprinkle the remaining onion seeds on top and mix. Allow it to stand for three days. On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well. Cover the jar with muslin cloth, tie with a string and let the pickle mature for eight to ten days in sun. Remember to mix the contents at least once a day. You can start using the pickle now. It lasts for one year.