Mango pickle

Ingredients :

Raw mango : 1 cut into small cubes

dry red chilli powder : 2 tbsp

salt : 1.5 tbsp

fenugreek seeds : 1 tsp

mustard seeds : 1 tbsp

for tempering :

mustard seeds : 1/2 tsp

cumin seeds : 1/2 tsp

turmeric : 1/4 tsp

garlic : 2 pods

oil : 3 tbsp

First wash and cut the mango into small cubes. Dry roast the fenugreek seeds and grind it to a fine powder along with the mustard seeds. Add this mixture to the mangoes . Add the chilli powder and the salt. Now in a vessel heat the oil and add the mustard seeds,then the cumin seeds. Let them splutter. Now add the garlic pods and the turmeric. Switch off the stove. Let the oil cool for some time. Add this to the mango mixture. Serve it with hot rice and ghee.

Green apple pachadi / pickle

Ingredients :

Green apple : 1

oil : 2 tbsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

turmeric : 1/4 tsp

mustard powder : 1 tsp

roasted fenugreek powder : 1

dry red chilli powder : 1 1/4 tsp

salt : to taste

Wash and cut the apple into small pieces. Remove the seed part. Mix in the red chilli powder, mustard powder and fenugreek powder along with salt and keep aside. Now heat the oil in a small pan and add the mustard seeds and allow them to crackle. Add the cumin seeds and turmeric and switch off the stove. Let it cool. Then add it to the apple mixture and mix well. Serve with rice and mudda pappu. Can last for up to a week if kept in the fridge.

Ginger garlic paste

Ingredients :

Ginger : 200 gms

garlic pods : 100 gms (approx)

Wash and peel the ginger. Pat dry. Cut into very small pieces and keep aside. Remove the skin of the garlic and cut into small pieces. Now put both of them in a mixer and blend well until u get a smooth paste. Store in a air tight container in the refridgerator. Will keep fresh for more then a month.

Dosa avakaya / cucumber pickle

Ingredients :

Dosakaya / Round yellow cucumber : 1

red chilli powder : 2 tsp

methi /fenugreek seeds : 1/4 tsp

mustard seeds : 1.5 tsp

salt : 3/4 tsp

for tempering :

oil : 1 tbsp

cumin ceeds ; 1/2 tsp

mustard seeds : 1/2 tsp

dry red chilli : 1

turmeric : 1/4 tsp

Peel and deseed the cucumber and cut it into small pieces. Now if u find that more water content is there in the vegetable dry it on a paper napkin in a single layer for some time. Now dry roast the fenugreek seeds and grind into a fine powder along with mustard seeds. When u find the pieces to be without water transfer into a bowl. Add in the red chilli powder, salt and mustard-cumin powder and mix well so that all the pieces are covered with the spices.

Now heat oil in a small pan and afetr it gets heated up put in the mustard seeds and allow them to crackle. Add in the cumin seeds, dry red chilli and turmeric. Switch off the stove. Pour it over the pieces after it gets cooled. Give a gentle mix and serve after one hour so that all the spices get into the pieces. Goes well with pappu/dal and upma.

Gummaadikaya pachadi / Pumpkin pickle

Ingredients :

Pumpkin (gummadikaya) : small piece

lime juice : 2 tsp

red chilli powder : 2 tsp

salt : 3/4 tsp

mustard powder (avapindi) : 3/4 tsp

fenugreek powder (menthu pindi) : 1/4 tsp

For tempering :

Mustard seeds : 1/2 tsp

cumin : 1/2 tsp

oil : 1 tbsp

turmeric : 1/4 tsp

Cut the pumpkin into very tiny pieces after removing the seeds. Now put in the red chilli powder, mustard powder, fenugreek powder, salt and lime juice and mix well.

In a small pan heat the oil and add the mustard seeds and allow them to crackle. Add the cumin seeds and turmeric. Cool the oil and pour it over the pumpkin mixture. Mix well and serve after 2 hours or so after all the ingredients have been absorbed by the pumpkin.

Goes well with rice and mudda pappu.

Allam pachadi / ginger pickle

Ingredients:

ginger :50 gms
tamarind : 50 gms
jaggery : 50 gms
coriander seeds : 1 tbsp
fenugreek seeds : 1/4 tsp
dry red chillies : 10
chana dal : 1 tbsp
urad dal : 1 tbsp
oil : 4 tbsp
salt : 1 tbsp (approx)

for the tempering:

dry red chillies : 2
mustard seeds : 1 tsp
cumin seeds : 1 tsp
curry leaves : few
turmeric : pinch
oil : 1 tbsp

Wash and air dry the ginger.Peel and cut it into small pieces and keep aside. Now boil a little water and wash the tamarind and keep aside. Also powder the jaggery and keep aside. In a pan dry roast the channa da,l urad dal, corriander seeds and fenugreek seeds. Now pour 4tbsps of oil and fry the ginger until it looses the raw smell and gives out nice aroma. Switch off the stove and wait for it to cool down. Once cooled grind all the roasted ingridients into a fine powder. Now to the same jar add the fried ginger and grind it into a paste along with the tamarind. Lastly add the powdered jaggery and grind once more . Add the salt.

Now heat oil in a pan and wait for it to become hot. Add the mustard seeds and allow them to splutter noe add the cumin seeds and curry leaves along with red chillies and a pinch of turmeric and pour over the grounded mixture and mix it well.

Tasty ginger pickle is ready. Goes well when served with dosas, utappams and idlis.

Can be stored in the refridgerator for months.