chilly pickle

Ingredients...

[1] Green chilli 200 grams

[2] Lemon juice 1/2 cup

[3] Red chilli powder 1 tsp.

[4] Fenugreek seeds 1/2 tbsp.

[5] Mustard seeds 1/2 tbsp.

[6] Turmeric Powder 1 tsp.

[7] Cumin powder (roasted) 2 tsp.

[8] Salt to taste

[9] Vegetable oil 3 tbsp.

Method...

1. Powder the mustard seeds and fenugreek seeds and mix with red chilli
powder, turmeric powder, cumin powder and salt.

2. Cut green chillis into thin slices and dip in lemon juice. Keep for an hour.

3. Make the oil slightly warm and add all the spices ( step 1).

4. Add this to the green chillis dipped in lemon juice and stir well.

5. Put the chilli pickle in a glass bottle and use after 4-5 days.

-: Thank You :-

Hot Lime Pickle

Ingredients...

[1] 1 kg. of quartered lemons,

[2] 10 grams of fenugreek powder,

[3] ¼ katori split mustard seeds,

[4] 6 tea spoons of asafetida,

[5] 1 katori of chilly powder,

[6] 1 katori salt, 20 grams of oil,

[7] 1 tea spoon of mustard seeds

[8] ¼ katori turmeric powder.

Method...

Apply a little salt and turmeric powder to the lemon pieces and set aside. Grind the split mustard; heat oil and add mustard seeds, asafetida, turmeric and fenugreek powder. When cool, add salt and chilly powder. Mix this masala with the lemon pieces and pack tight into jar. After 2 days, stir pickle thoroughly up and down. Oil should rise to the surface. If this doesn't happen, prepare more tempering with another ½ katori of oil and pour over pickle when cool. This pickle takes some time to mature.

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Carrot Pickle

Ingredients...

[1] 1 kg of carrots

[2] 25 grams of mustard powder

[3] 25 grams of chilly powder, salt

[4] turmeric powder to taste

[5] mustard oil.

Method...

Wash the carrots and cut them into long pieces. If the carrots are big cut into 8
pieces, otherwise four. Mix all the ingredients with a little oil. Pack into jars and
keep in the sun for four days.

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LEMON PICKLE (GUJARATI)

Ingredients....

[1] 1 kg Lemons (Nimbu)
[2] 1/2 kg Sugar (Cheeni)
[3] l teaspoon asafoetida
[4] 4 teaspoons Red chili pepper (Lal Mirchi)
[5] 2 teaspoons Turmeric (Haldi)
[6] 3/4 cup Salt (Namak)

Method....


1.Cut each lemon halfway through.
2.Stuff with salt and turmeric powder and put in an airtight jar for one month.
3.The lemons will leave some water.
4.Drain it and cut each lemon into four pieces.
5.In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar. Cork tightly.

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Beetroot Pickle

Ingredients...

[1] 2-3 Beetroot

[2] 5 Methi seeds

[3] 5 Mustard seeds

[4] 1 tbsp Asfoetida

[5] 5-10 Green chillies

[6] Chilli powder

[7] 2 tbsp Oil

[8] 2 tbsp Vinegar

[9] Salt to taste

Instructions...

1. Chop the beetroots and chillies into pieces and add salt.

2.Fry methi seeds and mustard. Make powder.

3. Mix asfoetida and chilli powder with methi-mustard powder.

4. Heat oil in pan and remove from the flame.

5. Put the above mixture in oil.

6. Add beetroots and chillies also.

7.Keep it in a bottle containing vinegar and sprinkle salt.

8. Beetroot Pickle is ready.

-: Thank You :-

Tomato Pickle

Ingredients...

[1] 1 Kg Firm Red Tomatoes
[2] 7 Tsp Sesame Oil
[3] 8-10 Green Chilies
[4] Small Lump of Tamarind
[5] 2 Tsp Mustard Seeds
[6] ½ Tsp Asafetida
[7] Salt for Taste
[8] 2 Tsp Fenugreek Seeds
[9] 2 Tsp Cumin Seeds

Method....

1. Cut the tomatoes into small pieces and fry in 4 tsp of sesame oil.
2. Grind tamarind and green chilies into a paste
3. Add this paste to the smashed tomatoes.
4. Fry mustard seeds in another pan with 3 tsp of sesame oil.
5. While they splutter, add fenugreek seeds and fry.
6. Later, add asafetida and remove from the fire.
7. Mix this hot mix with the tomato paste and add salt.
8. Allow it to cool, store it in a container and keep the container in the refrigerator.

-: Thank You :-

AMLA PICKLE

Ingredients...

[1] 1/2 kg Amla

[2] 125 gms Green Chillies (slit )

[3] 125 gms Oil

[4] 50 gms Salt

[5] 1/2 tsp Jeera

[6] 1/2 tsp Mustard seeds

[7] 2 tblsp roasted & powdered Sesame seeds

[8] 1 small Lemon

Method...

1. Wash and dry amla and keep aside.

2. Heat oil in a pan and fry green chillies for 2 minutes.

3. Remove the chillies from the pan Add jeera and mustard seeds.

4. Then add Aamla and fry for few minutes.

5. Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.

6. Turn the flame to medium and stir regularly.

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Mango Pickle

Ingredients...

[1] 1 Mango

[2] 1/4 tsp Haldi powder

[3] 1/2 tsp Methi seeds

[4] 1/2 Cup red chilli powder

[5] 1/4 tsp Hing

[6] 1/4 tsp Mustard

[7] Cup salt

[8] Cup cooking oil

Method...

1. Cut mango into small pieces and remove the pits.

2. Add haldi and salt. Leave it for 5 days.

3. Add red chilli powder to the mango pieces and mix properly.

4. Fry methi seeds and grind it dry.

5. Heat oil and add mustard seeds and hing. Allow it to cool.

6. When oil attains room temperature, pour it in mango pieces.

7. Also add roasted methi powder.

8. Mango Pickle is ready.

-: Thank You :-