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Hot and sour pickles

Fiery fare for your table

HOT SELLER Green chilli pickle can go with rice or chappati

No home can be without pickles, vegetarian or non-vegetarian. And no traditional meal is complete without the array of pickles on a corner of the leaf. Here are a few recipes to start the preparations for Onam.

Mango pickle

Ingredients

Raw mangoes - quarter kg
Salt to taste
Cooking oil - one tbsp
Asafoetida powder - quarter tsp
Fenugreek powder - quarter tsp
Mustard seeds - quarter tsp
Red chilli powder - 25 gm
Dry red chilli - one or two

Method

Wash the mangoes, dry thoroughly, cut into small pieces and discard the seeds. Mix in salt and leave for three days. Heat oil in a pan till it begins to smoke. Add dry red chilly, mustard seeds and fenugreek seeds.

When the mustard splutters, add mango pieces, red chilly powder, asafoetida powder and fenugreek powder.

Mix well and when it boils, take it off the stove and let it cool. Bottle this only after it is cooled.

Green chilli pickle

Ingredients

Chopped green chilli - two cups
Salt to taste
Tamarind - the size of a gooseberry.
(Soak it in half cup of water)
Mustard seeds - quarter tsp
Fenugreek seeds - quarter tsp

Oil

Method

Saute chopped green chilli till it changes its colour and add to the tamarind juice. Add salt. Splutter mustard seeds and fenugreek seeds in one tsp oil. Add all the ingredients to it. When it starts to boil, switch off the stove. Cool and store in clean and dry bottles.

Ginger pickle

Ginger (cut into thin round pieces) - 100 gm
Oil
Fenugreek seeds - quarter tsp
Mustard seeds - quarter tsp
Dry red chilli - two
Salt to taste

Tamarind - a ball of tamarind, the size of a gooseberry, soaked in half cup of water.

Saute the ginger in hot oil. Remove and ground it coarsely. Add to tamarind water. Splutter mustard seeds and fenugreek seeds in hot oil. Pour the other ingredients to this. When it starts to boil, remove from heat, cool and store.

INDU NARAYAN

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