Raw mango and Carrot Pickle

All of us are familiar with Kadumanga or raw mango pickle. Here is an equally tasty and spicy version of a mango pickle where carrots are also added to it. You wont be able to sense any difference in flavour and at the same time it gives a nice crunch to your pickle. This also balances the sourness of the pickle if the mangoes you are using is too sour.

Ingredients

1 cup carrot, chopped into small pieces
1 cup raw mangoes, skin peeled and chopped.
4 small green chillies, sliced
4 garlic cloves, chopped
2” piece ginger, chopped
A pinch of ground fenugreek
A pinch of asafetida
½ tsp ground turmeric
¼ tsp mustard seeds
1/4 cup vinegar (optional)
3 tbsp oil
1 sprig of curry leaves

Method

Heat oil in a pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chillies, and curry leaves. Now lower the flame, and add ground turmeric, asafetida, and ground fenugreek.

Add in veggies, first carrot and then mangoes. Mix thoroughly. Pour vinegar and mix again. Add enough salt, and remove the pickle from flame. Make sure the veggies remain crunchy.

Once cooled, transfer the pickle to a sterilized jar. The pickle will be ready to eat by next day.  But once opened, don’t forget to store it in the refrigerator.

Sweet n Sour Mixed pickle

Ingredients

Baby Onion- 4 nos
Jalapeno chilly- 5 nos
Ripe lemon - 10 nos
Dates chopped - 100 gm(1 cup)
Sesame/gingely oil(nallenna) - 1 cup
Sugar - 2-3 tablespoon
Mustard seed - 1 teaspoon
Fenugreek seed(uluva) - 1 teaspoon
Green chilly - 4, sliced
Ginger - 1 tablespoon, sliced
Garlic - 1 tablespoon,sliced
Ginger and garlic paste - 1 teaspoon each
Kashmiri chilly powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Asafoetida (kayam)- 1 teaspoon
Vinegar - ¼ cup
Salt

Instructions

Boil 4 cups of water with salt in a medium - big size saucepan. Remove from gas. Add lemon to it & stir well. Keep it covered for 10-15 minutes till the lemon skin becomes soft.
Once the skin becomes soft, strain the water completely. Dry the lemon with cloth or kitchen towel. Cut the lemon into 2-3 pieces. Add salt, half of the sugar (1- 1½ tbsp) and asafoetida to the lemon pieces and mix well.
Heat 2 tbsp oil in a pan & splutter mustard & fenugreek seeds. Add sliced ginger, garlic and green chilly. Fry till it becomes golden brown. Keep it aside. Add some more oil to the pan, when it becomes hot, add chopped dates and baby onions and jalapeno chillies.  Cook till it becomes soft. Keep that also aside. Add some more oil and when it becomes hot, add ginger garlic paste. When it becomes golden brown, add kashmiri chilly powder, turmeric powder and 1- 1½ tbsp sugar (the powders should be added at lowest flame). Stir well till the gravy becomes dark red (make sure that you don't burn the masala). Add vinegar to this masala and let it boil.
Once the vinegar boils, add the previously sauted ginger, garlic, green chilly & dates,onion and jalapeno chilli to this. Mix well. Add the lemons stored at room temperature. Combine everything well. Check salt and add more, if needed. Remove from gas & let it cool completely.

Green Apple pickle

Ingredients

1/4kg Green apple
1/2cup Mustard seeds
1/2tsp Fenugreek seeds
1/2cup Red chilly powder
2tbsp Salt
Vinegar- Half a tsp
Curry leaves- a handful
1tbsp Turmeric powder

Tempering

1/2cup Oil
1tbsp Mustard seeds
1/2tbsp Turmeric powder
1tsp Asafoetida powder

Heat the oil for tempering in a pan, add the mustard seeds, once its starts spluttering, add curry lraves, asafoetida powder and turmeric powder and put off the heat.
Let it cool completely.
Meanwhile grind the mustard seeds,fenugreek seeds,turmeric powder, red chilly powder with half a cup of water as fine paste, add in salt, vinegar and blend it well.
Now add the grounded masala to the diced apple, pour the cooled tempered oil mixture over the top. Green apple pickle is ready.