Green Chilli Pickle

Ingredients:
• 20 big green chilles (which are mostly light green in color they are less hot)
• 2 tablespoons coriander
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seed
• 3 teaspoons salt
• 1 teaspoon mango powder
• 1/2 teaspoon turmeric
• 1 tablespoon vinegar
• 2 tablespoons oil, mustard oil prefer

Method:
1. Wash and wipe dry the green chilies. Make a vertical slit in the center of each chili.
2. Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.
3. Fill the green chillies with the above mixture. Keep them in a glass jar and keep the jar in the sun for a day.
Chili pickle can be refrigerated for about a month.

Carrot Pickle

Ingredients:
• 5 medium carrots
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/8 teaspoon hingu (asafoetida)
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or olive oil

Method:
1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.
6. You can add sliced green chillies also like strips.

Allam Pickle (Ginger)

Ingredients:
Allam 1/4th kg Chopped
Bellam 1.4th kg
Tamarind 1/4th kg
Salt 200gms
Chilli powder 1/4th kg
Garlic 1/4th kg
Poppu:
Mustard 1 tbsp
Oil 1 cup
1 sp hingu
Method:
Clean the ginger and take out the peel and chopp in to pieces and dry them well in the sun for few hours.
Grind the ginger pieces and garlic in to coarse paste.
Boil the tamarind in 1 cup water and cool and remove the pulp ans keep it aside.
Grind all the above ingredients tamarind,ginger garlic paste,salt,chilli powder,and Bellam in the stone mortar to a smooth paste.
This paste stays for 1 year.
Take a pan add some oil and fry the poppu ingredients and add to the above grinded paste.
The ginger picle is ready to serve. This will stay fresh for 1 year.

Dosakai Pickle

Ingredients:
2 cups chopped dosakai

3 tbsps mustard powder
4 tbsps red chilli powder
1 1/2 tbsp salt(if required more salt can be added at a later stage)
4-5 tbsp of nuvvulu nune (Gingelly Oil or Til)
Method:
Wash a medium sized dosakaya and dry it completely.
Cut the cucumber into two halves and de-seed the cucumber and cut it into small pieces or slightly big ..approx 1″ size…which should yield 2 cups of chopped pieces.
Mix chilli pwd,mustard pwd and salt.

Take a wide vessel, add the above spice-mixture and the chopped dosakaya pieces.
Mix the cucumber pieces well with the spice-mixture and slowly add the oil and combine with the pieces till well coated.
Shift the pickle in a dry jar.
Dosaavakai is ready to serve with in few hours.
This pickle goes well with hot rice and curd rice.

Kakarakaya Pickle (Bitter Gourd)

Ingredients:
Bitter Gourd 2
Mustard Seeds 2 tbsps
Red Chilli Powder 4 tbsps
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1/2 tbsp
Turmeric Powder 1 tsp
Mustard Oil 1/4 cup
Canola Oil 1/2 cup
Salt as required
Method:
Grind mustard seeds into fine powder with few pinches of salt.
Wash, lightly scrape, remove ends and halve the bitter gourds vertically.
Remove any seeds inside the bitter gourd halves and chop bitter gourds into very small pieces.
Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them aside for at least an hour.
After an hour, tightly squeeze the bitter gourd pieces to discard all the bitter juice.
Put the squeezed bitter gourd pieces in a mixing bowl.
Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and salt (little less than 3 tbsps) to the above mixing bowl.
Mix everything thoroughly, adjust the seasonings and take contents of mixing bowl into a clean dry jar.
Heat both the oils till hot, pour both the hot oils into the jar and stir.
Cool the bitter gourd pickle completely before applying the lid.
Store tight and let the bitter gourd pickle mature for a day or two.
Bitter gourd pickle stays for months if refrigerated.
Notes: Make sure to leave the salted bitter gourd pieces for atleast one hour before proceeding with the recipe.

Vakkaya Pickle

Ingredients:
Vaakaya 1 cup
Mustard seeds 2 tbsps
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt 2 tbsps
Oil 3-5 tbsps
Poppu:
Chana Dal 1 tsp
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tsp
Method:
Heat pan on medium flame, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder along with mustard seeds.
Wash and pat dry vaakkaya.

Halve and deseed vaakkaya (seeds are quite bitter).
In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek mustard powder, turmeric powder and salt.
Heat oil in a small pan on medium flame, add all talimpu ingredients in order.
When chana dal changes color, add this to above pickle bowl.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly…
Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life.

Dabbakaya Pickle

Ingredients:
Dabbakaya 2
Salt 125 gms
Roasted Fenugreek Powder 1/2 tsp
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp
Method:
Wash and pat dry dabbakayalu.
Once completely dried, squeeze the juice out of one dabbakaya into a mixing bowl.
Cut the other dabbakaya into big chunks.
Add the chunks, turmeric powder and salt into the mixing bowl containing juice 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 stirring at the beginning of each day.
This pickle stays for years if taken pickling precautions.
When ready to serve, take 3 tbsps of matured dabbakaya pickle and red chile 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 pickle bowl.
Mix thoroughly and serve.