Garlic Mango Pickle

Ingredients :
Garlic 15 - 20 pods
Raw Mango 1 cup chopped
Red Chilli Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required
Method:
Peel all the garlic pods and keep aside.
Wash, clean and cut the raw mango along with the seed into big chunks.
Black mustard seeds are ground into fine powder with a pinch of salt (without salt ground powder can turn bitter in no time).
In a mixing bowl, mix garlic pods, raw mango chunks, red chilli powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt together with few tbsps of sesame oil.
If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and adjust the seasonings before following the below steps.
Then transfer all the mixed ingredients to a clean jar.
Leave the jar for 3 days and on 4th day add more sesame oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 - 15 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays for years.
Notes: If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 - 5 days for the garlic pods to absorb the juices. Use as required

Coriander Pickle (Cilantro )

Ingredients:
Coriander 2 cups chopped
Tamarind pulp 4 tbsps
Whole Red Chillies 10 - 15
Mustard Seeds 1 tbsp
Fenugreek Seeds 1 tsp
Salt around 1/2 cup
Oil 1 cup
Method:
Clean, wash, remove stems and pat dry coriander.
Once completely dried, coriander needs to be finely chopped.
Heat tsp of oil in a pan, add mustard seeds, fenugreek seeds and broken red chillies.
Fry until red chillies change color and remove from heat.
Cool the fried ingredients and grind them into fine powder.
Heat tbsp of oil in the same pan, add chopped cilantro and fry until it completely wilts.
Then add tamarind extract, ground spice powder and salt.
Once the mixture comes to a bubble, add oil and remove from heat.
Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays fresh for few months.
Notes: Make sure not to burn the spices.

Cucumber Pickle

Ingredients:
Cucumber 1/2
Black Mustard Seeds 1/2 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Salt 1/2 cup
Oil 1 cup
Method:
Wash the cucumber thoroughly and pat it dry.
Peel the cucumber ( if it has thick skin) and remove the ends and seeds (if seeds are too many).
Chop the cucumber into big chunks.
Grind mustard seeds into somewhat fine powder with a pinch of salt.
In a mixing bowl, mix cucumber chunks, mustard seeds powder, red chilli powder,fenugreek powder and salt together with little oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.
Remove into sterilized jar, pour remaining oil and keep the jar tight.
The pickle matures in few hours but stays for only few days.
Notes: Can use any kind of cucumber for this pickle.

Nimakaya Pickle ( Lemon )

Ingredients:
Lemons 12
Salt 125 gms
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsMethod:
Wash and pat dry lemons.
Once completely dried, squeeze the juice out of half of the lemons into a mixing bowl.
Cut the other half of the lemons vertically twice.
If the lemon slices are too big, cut them into half.
Add the cut pieces, turmeric powder and salt into the lemon juice bowl and mix thoroughly.
Place all the mixed ingredients into a clean dry jar, cover and store.
On third day, place the jar under direct sunlight for 3 days.
If the sun is too bright, one day will do the job.
Store the sun dried lemon pickle in a dry place.
This pickle stays for a year if taken pickling precautions.
When necessary, take 3 tbsps of above lemon pickle and red chilli powder into a small bowl.
Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and add to above bowl.
Mix thoroughly and serve.
Notes: Thick skinned lemons take more time to mature

Amla PIckle (Gooseberry)

Ingredients:
Gooseberries / Amla 2 cups
Turmeric Powder 2 tbsps
Salt 3/4 - 1 cup
Cumin Seeds 1 tsp
Fresh green Chiles 2
Cilantro few spring
Method:
Clean, wash, pluck and pat dry cilantro leaves.
Remove stems, wash and pat dry green chiles.
Wash gooseberries and pat them dry.
Leave the gooseberries under sun for few hours if possible to make sure they are completely dried.
Use a knife to make multiple deep slits on each gooseberry.
Apply turmeric powder and if possible pound the gooseberries a little with pestle.
Traditionally, big mortar and pestle is used to pound the gooseberries.
Store all the mashed gooseberries in a clean dry ceramic jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.
When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chiles in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.
Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember to use the pickle made of these within a few days.

Ash Groud Pickle (Boodida Gummadikaya)

Ingredients:
Ash Gourd (Winter Melon) 7 x7 inch piece
Black Mustard Seeds Powder 1/2 cup
Red Chilli Powder 1/2 cup
Turmeric Powder a big pinch
Garlic 20 pods
Lemon Juice 4 tbsps
Salt 1/4 cup
Oil 1 cup
Method:
Pat dry, remove seeds and finely chop ash gourd.
Peel the garlic pods.
In a mixing bowl, mix chopped ash gourd, mustard seeds powder, red chile powder, turmeric powder, garlic pods, lemon juice and salt together with half of oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.
Remove the pickle into sterilized jar and pour in the remaining oil.
Use the pickle after few hours.
Ash gourd pickle stays for few weeks if well preserved.
Notes: Make sure ash gourd is not too tender

Thotakura Pickle

Ingredients:
Thotakura 1 bunch (amaranth)
Raw Mango 1
Garlic 5 big pods
Fenugreek seeds 1 tsp
Mustard seeds 3 tsps
Red chilli powder 1 cup
Salt 1/2 cup
Oil 1 cupMethod :
Wash, pat dry and chop amaranth leaves roughly.
Peel and grate mango discarding the seed.
Heat a pan, add fenugreek seeds until light brown, then add mustard seeds.
Stir for few seconds and grind into fine powder along with garlic pods.
Heat 2 tbsps of oil in a pan, add amaranth leaves and cook covered for a minute.
Remove the lid, stir and cook for another minute or until the leaves become soft.
Now add the above ground powder.
Stir fry for a mintue before adding red chilli powder, salt and remaining oil.
Finally add grated mango and remove from heat after mixing thoroughly.
You can serve it immediately with hot rice.
Notes: Wait for a day for the pickle to absorb all the juices.Will stay fresh for few weeks if amaranth leaves pickle is kept in a tight container,and stored in the refrigerator.

Garlic pickle

Ingredients:
Garlic flakes - 1/4kg
Red chilli powder - 11/2tbs
Turmeric powder - a pinch
Fenugreek - 2pinch
Cumin - 2pinch
Vinegar - 1/4cup
Gingelly oil - 2tbs
Mustard - 1/4tsp
Fenugreek - a pinch
Warm water - 1/2cup
Vinegar - 1/2cup (it should be boiled and cooled)
Sugar - 1/2tsp
Mustard - 1tsp (Heat the mustard and remove its covering)
Salt - to taste
Method :
Steam the garlic till soft and wipe out the water.
Heat a pan and pour 1tbs gingelly oil. Fry the garlic in it.
Do not allow garlic to break and change colour.
Take it out from the oil and keep aside.
Soak the red chilli powder in 1/4cup of vinegar and grind well.
Season 1/4tsp mustard in 2tbs oil. Add fenugreek and fry well.
Lower the flame and add the ground ingredients.
Fry well by stirring continuously.
Pour boiled and cooled water into it.
When it boils, add the other ingredients and the garlic.
Remove from fire and when cool, store in a bottle.
Note : If the pickle is too sour, add a little sugar.

Cabbage Pickle

Ingredients:
4 cup Cabbage (chopped)
4 cup Vinegar
1 tsp Salt
1 tbsp Dry Mustard Seeds(roasted)
1/2 cup Water
4 cup Onion (chopped)
1 cup White Sugar
1 tbsp Curry Powder
1/2 cup Flour
Method :
Boil chopped cabbages and onions with vinegar in a vessel for 10 minutes.
Add sugar, and salt to it. Mix mustard and curry powder with flour.
Add enough water to make a paste and stir properly.
Stir paste into boiled cabbage-onion mixture and boil again for 20 minutes.
Bottle and seal while hot.

Cauliflower Pickle

Ingredients:
1 kg Cauliflower
1 tsp Turmeric Powder
A pinch of hingu(Asafoetida)
Juice of 5 Lemons
2-3 tbsp Red Chilli Powder
1 tsp Mustard seeds
1 tsp Fenugreek seeds(roasted)
2 tsp Table salt
Method:
Cut cauliflower into small pieces of 1 cm each.
Wash the pieces under running water.
Soak the pieces in salted water taken in a vessel for at least 10 min, then drain the water.
Now heat oil in a pan and add mustard seeds and hingu.
When the seeds start spluttering, add cauliflower pieces.
Fry for 2-3 minutes and then add turmeric powder and chilli powder to it . Cook for 2 min more.
Put off the flame and then add the fenugreek. Stir and add the lemon juice.
Allow to cool , kept tight in a jar and serve when necessary.

Mixed Vegetable Pickle

Ingredients
1/2 kg Turnips (Mooli)
1/2 kg Carrots (Gajar)
1/2 kg Cauliflower
1 cup Oil
2 teaspoons pasupu
2 teaspoons Red chili
6 tsps ground Mustard powder
Salt to taste
Method:
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days

Chamadumpa Pickle (colocasia)

Ingredients
1/2 kg arbi
2 teaspoons ground menthi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili
4 teaspoons Salt
1 1/2 cups Vinegar
juice of 2 Lemons (nimakai)
1 1/2 cups Mustard Oil (Aava nooni)
1/4 teaspoon nutmeg (jajikai)
1 small piece masala leave ( tej patta)
Method

Boil the chamadumpa in salted water until nearly tender.
Drain and cool.
Peel and press a little.
Fry the chamadumpa in hot oil until brown.
Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , menthi, salt, lemon juice.
Grated nutmeg, masala aaku and cook till it leaves its oil.
Cool and put in an airtight jar. Serve after two days.
This pickle can be kept for 15 days in summer and two months in winter.

Amla Pickle (Visirikai)

Ingredients
1/2 kg Amla(visirikai)
125 gms Green Chillies (slit )
125 gms Oil
50 gms Salt
1/2 tsp Jeelakara
1/2 tsp avalu
2 tbsp roasted & powdered nuvulu podi
1 small nimakai(lemon)
Method
Wash and dry amla and keep aside.
Heat oil in a pan and fry green chillies for 2 minutes.
Remove the chillies from the pan Add jeera and mustard seeds.
Then add Aamla and fry for few minutes.
Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
Turn the flame to medium and stir regularly

Mango Pickle

Ingredients
675gms / 11/2 lb. Green Mangoes
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder
Method
Wash, peel and grate the mangoes.
There should be about 450gms of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.