Lemon Dates Pickle

Ingredients

Lemon seedless: 15

Dates: 10

Kashmiri Chilli whole: 15

Mustard seeds: ¼ tsp+1/4 tsp

Fenugreek seeds: ¼ tsp

Sugar: 1tsp or adjust as per taste

Salt: needed

Vinegar: as needed (I took ¼ cup)

Oil: ¼ cup

GInger & Garlic Chopped: ¼ cup

Green chilli: 5

Curry leaves: few

Asafetida: a pinch

Method Of Preparation

Boil lemon in water till its soft and make sure don’t overcook. Drain the lemon from water and pat it dry with a towel. Cut it into small pieces.

Transfer this into a bottle and add salt and keep it at least for one day to bring down the bitterness of lemon.

Dry roast ¼ tsp mustard and fenugreek seeds and powder it and keep aside.

Then in 1tsp oil roast Kashmiri chilli and grind it by adding little salt and vinegar and make it to a smooth paste.

Heat oil in a pan and splutter mustard seeds, then add curry leaves. Then add chopped ginger garlic and green chilli. Fry it till slightly changes its color. Then add chilli paste and stir in low flame till it loses its raw smell. Then add mustard and fenugreek powder. Then add chopped dates to it. Stir till the dates becomes soft and mashed. Add in asafetida, stir and add vinegar to it stir and mix well and add in salted lemon to it. Add sugar and adjust and balance the taste. Check vinegar and add per your consistency and taste. Switch off the flame.

Let it cool and transfer to a dry and air tight bottle and keep it for 10 days and start using. Yummy pickle ready.

Beetroot Pickle

Ingredients
Beetroot: 1

Green Chilli: 1 or 2

Garlic cloves: 4

Onion chopped: 1tbsp

Vinegar: 2tbsp

Salt: needed

Chilli powder: 1tsp or as per your tolerance

Oil: 2tbsp

Mustard seeds: ½ tsp

Method Of Preparation

Wash peel and grate beetroot. (Grating is important)

Chop garlic and green chilli.

Heat oil in a pan and splutter mustard seeds and add chopped onion, green chilli and garlic.

When it turns slight reddish add red chilli powder and stir.

Add in grated beetroot and salt. Stir for 1-2 minutes in low flame till the raw smell off the beetroot takes off but without losing its crunchiness.

Then add this into a bowl and add in vinegar to it.

Serve with rice.

Pickled Onion and Carrot

Ingredients

Onion: 2 big

Carrot: 1

Green Chilli: 5

Salt: needed

Vinegar: ¼ cup (or as needed)

Method Of Preparation

Thinly slice carrot, onion and green chilli ( you can cut it length wise or round)

In a bowl add the sliced onion, mix this well with hand so that onion gets separated.

Then add carrot and green chilli.

Add salt and vinegar to it.

Stir well.

Serve after 30 minutes.

Note: You can serve it instantly or you can increase the quantity and preserve in clean and air tight jar.

Puli Inji

Ingredients

Tamarind: 1 big lemon sized

Ginger finely chopped: 4tbsp

Green Chilli chopped: 3tbsp (as per your tolerance)

Jaggery powdered: 4-5tbsp

Salt: ½ tsp

Coconut oil/any refined oil: 3-4 tbsp

Mustard seeds: ½ tsp

Curry leaves: 1 string

Method Of Preparation

Soak tamarind in warm water to about 5-10 minutes.

Extract the juice from it. (Should be about 1 ½ -2 ½ cups). Keep this aside.

Heat oil in a pan and splutter the mustard seeds and add curry leaves.

Add ginger pieces to it and roast until it slightly changes the color and then add the chopped green chillies.

Roast it for about 2minutes. Then add the tamarind juice to it.

Let the tamarind juice boil and become thick.

When it starts to thicken add jaggery and salt to it.

From this stage stir continuously till you get the consistency of puli inji.

Switch off the flame. When cooled store in clean dry and air tight bottle.

Garlic-Bird's Eye Chilli Pickle

You can check the health benefits of Bird’s Eye Chilli here
Ingredients

Indian Garlic whole peeled: 4 cups

Bird’s Eye Chilli/Kanthari Mulak (whole): 2 cups

Kashmiri Chilli Powder: 4-5 tbsp. (as per tolerance)

Asafetida: 1 ½ tbsp

Mustard Powder: 1tbsp (dry roast mustard seeds and powder it)

Fenugreek seeds: ¼ tsp

Mustard Seeds: few

Curry leaves: few

Coconut/refined oil: ¼ cup

Vinegar: 2 cups

Salt: required

Method Of Preparation

Heat oil in a pan and splutter mustard seeds and fenu greek seeds. Then add curry leaves to it.

Put the flame in very low and add chilli powder, asafetida powder and mustard powder to it. Stir well and switch off the flame.

Let it cool a bit and add garlic and bird’s eye chilli to it. Add salt and stir well.

Then add vinegar to it. (You can adjust the quantity of pickle according to your desired consistency of the pickle.)

Stir well and when cooled well store in an air tight bottle.

Spicy Chanacha Maanga/Special Mango Pickle

This recipe required chanacha manga, the mango which is neither too ripe nor too raw. It is pickled/preserved by adding boiled and cooled water and salt and kept for days. Can use it as it is for rice or can make it spicy like the below recipe.

Ingredients

Uppilitta Chanacha Maanga*/SaltedLight sweet and Tangy Mango*: 2 mangoes

Shallots: 15

Dry Red Chilli: 8 (or as per tolerance)

Coconut Oil: 3tbsp

Method Of Preparation

*Take lightly ripe mangoes (chanacha maanga), cut it length wise. Take a clean and dry bottle add the mango pieces to it, needed salt and cover the mango with boiled and cooled water. Close with an air tight lid and keep in room temperature for 20 days.

Keep this for at least 15-20 days. (After 20days you can keep it refrigerated for months)

In a mortar add shallots and roasted dry red chilli and crush it with pestle well to make a coarse paste.

Take this paste into a bowl and add the mango pieces and coconut oil. Mix well with hand and serve with hot rice.

Instant Mango Pickle

Ingredients

Raw Mango: 2 big

Kashmiri chilli powder: 3 tbsp. (can adjust according to your tolerance)

Asafetida powder: 1tsp

Fenugreek powder: a pinch

Salt: needed

Coconut oil: 5tbsp

Curry leaves: few

Mustard Seeds: ½ tsp

Method of Preparation

Wash the mangoes, pat it dry and chop it into small pieces.

In a clean dry bowl add chopped mango, Kashmiri chilli powder, salt and 3tbsp coconut oil.

Mix this well with hand. (Addition of coconut oil in this step is very important as it takes off the raw smell of chilli powder.)

Heat 2tbsp coconut oil in a pan, add mustard seeds, when it splutters, add asafetida powder and fenugreek powder and curry leaves. Stir and switch off the flame and add this to the prepared mango mix.

Stir well with a spoon. Transfer to a clean sir tight bottle.

It can be used after 3 hours.

Note:

1.     You can roast chopped green chilli, ginger and garlic while tempering and add to the pickle.

2.     If the mango is not sour you can add 2tbsp vinegar to it.

3.     If you don’t like the crunchiness of the mango, you can add the mango mix to the pan after tempering and keep in low flame for 3-5minutes.

4.     I didn’t add water or vinegar to the pickle still it was enough moist after sometime.

Sending to WTML at Roshans space started by Gayathri 
Sending to Kerala Kitchen Event hosted by prathiba, started the event by Ria and Rose