PICKLES

1.always cook using mudpot for best result or
use heavy bottom vessel.

2.when dry roasting some ingredients especially fenugreek seeds(vendhayam),do it in slow flame and till roasted(not over roasted)

3.use sterilized bottle to store pickles.

4.when needed transfer some pickles to small cup for use(use dry spoons)

5.always use gingelly oil for pickles for better taste.

6.always add ¾ th of salt,then taste and add atlast.

7.use rocksalt


GINGER PICKLES

Ingredients
Ginger-100 gms
Tamarind –lemon size
Dry chilly-5
Asafoetida-little
Salt
Jaggery-little
Oil-50 ml
Mustard seeds

Method

Peel the skin of ginger and grind with tamarind,chilly,turmeric powder and salt.

Heat the oil,season mustard seeds,asafoetida and add the paste.
Sauté well till oil comes out,add jaggery and mix well.
Store in a clean air-tight container.

LEMON PICKLES

Ingredients
Lemon-20(big size)
Salt-200 gms
Chilly powder-100 gms
Water-200 ml
Oil-100 ml
Fenugreek seeds-1 tbsp(dry roast and powder)

Mustard seeds,drychillies,uraddal and curry leaves for seasoning

Method
Heat the oil,season the ingredients.
Add water and salt.
Allow it to boil till salt dissolves.
Add the chopped lemons with its juice and cook in medium flame.
When it is done,add chilly powder and allow it to boil till gravey consistency.
Add fenugreek powder,mix evenly.

Let it cool and store in air-tight glass bottle.

Note:do in heavy bottom kadaai or mudbowl is the best.

Tips: when we do lemon squash,lemon rinds become waste.
Do instant lemon pickles with that rinds.

Method: in cooker ,lemon rind,salt and turmeric powder are cooked.
Season the items with oil,add cooked rinds,chilly powder and some lemon extract,boil once and serve immediately.

ONION PICKLES

1 tsp=5 gms

Ingredients
Small onion-1 kg
Tamarind-25 gms
Chilly powder-25 gms
Ginger (grated)-1 tsp
Garlic grated-2 tsp
Salt
Gingelly Oil
Fenugreek (roast andpowder)-5 gms

Method
Sauté the peeled onion in oil.
Cool and grind it.

In oil,season mustard seeds and curry leaves.
Add ginger and garlic ,sauté well.
Add onion paste and sauté well .
Add tamarind pulp,chilly powder,salt .
Stir well till oil comes out.
Add fenugreek powder and mix well.

Store in air-tight container .
Keep in fridge for the usage of more days.

Serves with idly,dosa,curd rice and roti too.


GINGER THOKKU(injhi puli)

Ingredients
Ginger-10 gms
Green chilly-5
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little

Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped chilly and ginger ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.

Store in air-tight container .
Keep in fridge for the usage of more days.

Serves with idly,dosa, and curd rice.


TOMATO PICKLES

Type-1

Ingredients
Tomato-5
Garlic flakes-4
Chilly powder-1 to 2 tsp
Fenugreek powder-1/4 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning

Method
Season the ingredients with oil.
Add chopped garlic,sauté well.
Add tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Add fenugreek powder and mix well.
If need add little sugar.


Type:2

Ingredients
Tomato-5
Ginger-1/2 inch
Garlic-4 pods
chilly powder-1 tsp
Salt
Tamarind-small lemon size
Vinegar-option
Oil-1/2 cup


Method
Soak tamarind in vinegar or use water

Grind ginger ,garlic and tamarind to paste.

In the heavy bottom kadai,put chopped tomatoes and little salt.
Open and cook till it becomes juicy.
Add g.g.tamarind paste and stir well.
Add chilly powder and salt.
Mix well.
Now add oil little by little and stir(as we do it for mysorepa)
Stir well till oil comes out.

MANGO PICKLES

Type 1:

Ingredients:

Raw mango -1
Redchilly powder-150 gms
Salt-100 gms(rock salt-powder it)

To dry roast and powder:
Mustard seeds-10 gms
Fenugreek(methi)seeds-5 gms
Asafoetida-1 tsp

Oil-150ml

Method:
Wash and clean the mango.
Cut the mango,add salt,mix and keep in sun for 3 days.
Dry roast the mentioned ingredients each seperately and powder together.
Heat the oil ,season mustard seeds,urad dal,curryleaves,drychillies,put the powder(above)
Then add mango and saute for sometime.
Let it comes to warm heat then add chillypowder and mix.


Type 2:

Ingredients:

Big raw mango-1 or 2
Red chilly-200gms(powder it)
Stone salt-100gms
Fenugreek seeds-25gms
Mustardseeds-25gms
Asafoetida-25 gms
Oil -200ml

Method:

Grate the mango. Powder the salt and add in mango. Keep in the sun for 3days.
Then add the chilly powdered and keep in sun for 2days.(daily shuffle it.)

Heat oil, season 15gms mustardseeds, asafoedita, curryleaves.
Add the powder (Dry roast and powder 10gm mustard seeds and fenugreek seeds).
Pour in mango mix.



GARLIC PICKLES

Ingredients

Garlic -1/4 kg
Lemon-8 to 10
Chilly powder-200 gms
Salt-100 to 150 gms
Fenugreek seeds-2 tsp
Jeera-1/2 tsp
Asafoetida-,mustard seeds for seasoning
Gingelly oil
Jaggery-little

Method


Season mustard seeds,asafoetida in oil.
Add chopped garlic ,sauté for 2 mts.
Add salt,lemon extract and allow it to boil.
Add chilly powder,jaggery and boil well.
Finally add fenugreek,jeera powder(which are dry roasted and powdered)

Tips: to peel the skin easy: keep the garlic in direct sun or in microwave for sometimes and peel.

Note : the same receipe can be followed for amla but steam cook the amla,remove seeds and follow the same
Instead of lemon extract ,tamarind extract can be used.