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- 50g ginger
- 100g red chilies
- Little tamarind
- 2 tbsp oil
- Salt to taste
- 2 sprigs curry leaves
- A small piece of jaggery
- Chop the ginger into small pieces.
- Then fry them in a pan with little oil.
- Add red chilies, curry leaves and fry for a while.Then remove and cool.
- Add to this, tamarind and salt.Grind it to a fine paste.
- Finally add jaggery and blend for another minute.
- Transfer it to a tight jar.
- Serve with rice or chapati or bread.
- 1 kg green mango
- 1 cup mustard seeds(rye)or rye dal
- 1 cup red chilli powder
- 1 tsp asafoetida (hing)
- 1/2 cup fenugreek seeds(methi)coarsely ground
- 1 cup salt
- 2 tsp turmeric powder
- 1 cup mustard (rye or sarson) oil
- Cut the mangoes.
- Add 1 tbsp salt, mix and keep aside for 15 minutes
- heat the oil till smoking point and then cool it completely.
- Mix all the spices.
- Add half the cooled oil to it.
- Add the mangoes and mix well .
- Keep it in a pickle jar for one day.
- Next day add rest of the oil to it and store.
- If you find the oil is less ,heat some more oil,cool it and then add to the pickle.
- 1/2 kg tomatoes
- 15-20 red chillies
- 1 cup chopped ginger
- 1 cup chopped garlic
- 2 cups vinegar
- 1 tsp turmeric
- 1 tbsp mustard seeds
- 1 tsp fenugreek (methi) seeds
- 1&1/2 cups oil
- Salt to taste
- Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar. Keep aside for about 2 hours.
- In the mean while, blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
- Heat the oil and add the remaining mustard. When the mustard splutters, add the fenugreek seeds.
- Fry for 2 minutes and then add the blended mixture. Fry well for over 20 minutes.
- Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil.
- The oil begins to float at the top when the pickle is done.
- Take it off the flame and let it cool.
- Store in a clean bottle. It will last for about an year.