Ginger Pickle

Ingredients

  • 50g ginger
  • 100g red chilies
  • Little tamarind
  • 2 tbsp oil
  • Salt to taste
  • 2 sprigs curry leaves
  • A small piece of jaggery

Method

  • 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.

Mango Pickle

Ingredients

  • 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

Method

  • 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.

Tomato Pickle

Ingredients

  • 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

Method

  • 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.