Different Types Of Pickles

                                                      Aamla Pickle

Ingredients:

• Amla - 1/2 kg
• Turmeric powder - 1/2 sp
• Asafoetida - A pinch
• Red chillie powder - 3 tbl sp
• Dry roast methi powder - 1/4 sp
• Mustard seeds - 1 sp
• Seasame oil [Til oil] - 1/4 cup.

Method:

First wash & clean the aamlas. Then boil the aamlas in cooker without water [just 1 whistle]. After it cools down, remove the seeds from aamla & keep aside. Then take one pan keep on the gas, pour 1/2 of the oil in the pan heat it, add mustard seeds to that. When it splutters,  put the aamlas along with salt, turmeric powder, chili powder, methi powder, asafoetida & mix well. If the masala is completely coated to the aamlas, remove from the gas. Keep it full day in the same vessel. Pour the remaining oil to that & mix well.  Then store in a jar. Tastes good with hot ghee rice & curd rice.
-----------------------------------------------------------------------------------------------------

                                                                     Lemon Chutney

Ingredients:

• Juicy yellow lemon - 10 [Cut into small pieces]
• Salt - Required amount [approximately - 1 cup]
• Turmeric powder  - 1 tsp
• Red chili powder - 1/4 cup
• Jaggery - 2 tbl sp
• Sugar - 2 1/2 tbl sp.

Method :

Take one big bowl & put cut lemons in it. To this, add salt, turmeric powder, red chili powder & mix them well. Then preserve it for 3 days, while you shuffle daily once. After 3 days, add sugar & jaggery to the stuff.. On the 4th day morning keep the pickle in to a close vessel & boil the same in cooker and switch off after 2 whistles. After the pressure goes, remove the pickle from the cooker, put into a mixer & grind for 2 mins (See the picture above). Change it into a glass or plastic container. Have it with paratas, roti, bread, idli, dosas or even curd rice. Enjoy the yummy katta meeta lemon chutney.
----------------------------------------------------------------------------------------------------

                                                                        Kaduku Mangai

Ingredients:

• Tender small fresh  mangoes - 6 glasses
• Salt - 1 glass
• Chilli powder - 200 gms
• Mustard seeds - 100 gms
• Rock asafoetida - 1 small piece [Fry in oil till it becomes crispy & make it powder].

Method:

Remove the stock of the mangoes, wash well, add salt & mix well. Keep in a closed ceramic jar or bottle for 4 to 5 days. When the mangoes are shrunk & all the salt has become watery, heat the salt water till it is reduced to 1/2 or 1/3 of its original quantity. Allow it to cool well. Then grind chili powder & mustard seeds in the cooled salt water. Add to the mangoes & mix well. Then dip a clean cloth [Cotton cloth] in til oil & put on the top of the mangoes. Tie the neck of the jar with a clean cloth & close the jar. Always use a clean dry spoon to take out the mangoes. Keep mangoes in a small bottle for using daily. Tastes well with curd rice, molakootal rice.
-------------------------------------------------------------------------------------------------

                                                         Avakkai Mango Pickle


Ingredients:

• Big green sour mangoes - 3 kgs
• [Wipe all  mangoes with wet cloth & dry them in a cloth]
• Cut mangoes - 6 cups
• Salt - 1 cup
• Turmeric powder - 3 tbl sp
• Red chillie powder - 1/4 kg
• Methi dana - 100 gms
• Mustard seeds powder - 200 gms
• Asafoetida - 2 tsp
• Whole small black channa - 100 gms
• Til oil - 3/4 kg
• Methi seeds - 1 hand full.

Method:

First of all mix all the ingredients & keep aside. Take one big clean dry ceramic jar. First put 1 layer of  masala powder in it. Then put 1 layer of  mangoes and a little til oil on top of it. Similarly, put all the other mangoes & masalas into the jar. Tie the neck of  the jar with a clean cloth & close the jar. The next day, add remaining oil to the pickle & stir it everyday for a week. Then preserve it & use a dry spoon for taking out the pickle while serving. Do not use hand while taking out the pickle. In this way the pickle will last longer. Tastes good with curd rice, parathas & dal rice.
----------------------------------------------------------------------------------------------------

                                                           Mango Thokku


Ingredients:

• Bangalore raw mangoes - 3 [Use less sour mangoes]
• Salt - 1/2 cup
• Turmeric powder - 2 tbl sp
• Red chillie powder - 1/4 cup
• Asafoetida - Little
• Jaggery - 100 gms
• Mustard seeds - 2 sp
• Til oil - 1/4 kg

Method:

First scrap the outer skin of the mangoes, grate them & keep aside. Grind the mango along with salt, turmeric powder, red chili powder & jaggery to a smooth  paste. Then take one kadai, keep on the gas & pour til oil to that. Add mustard seeds when it splutters, add the grained paste to the oil & fry for 10 mins in a lower flame. When the thokku leaves sideways, [non sticky] remove from the gas. Let it cool & store it in a bottle. Your tasty thokku is ready.
--------------------------------------------------------------------------------------------------

                                                               Lemon Pickle


Ingredients:

• Fresh lemon - 50
• Salt - 1/4 kg
• Red chili powder - 1/4 kg
• Turmeric powder - 2 tsp
• Methi seeds - 50 gms
• Mustard seeds - 50 gms
• Asafoetida powder - 2 sp
• Til oil - 1/4 kg.

Method:

Wash the lemon & wipe with a cloth & cut them into 8 pieces. Do not use any brass or iron vessel. Use ceramic or glass jar. Roast methi seeds to a brown color & powder along with  mustard powder, turmeric powder & chili powder. Mix all these with lime & pack the jar. Then heat the oil in kadai well, add asafoedida powder. When it becomes cool, mix the oil with the pickle. For a week keep this jar in the sun by tying a white cloth to the jar. Then keep it tightly closed. The older the pickle the better it will be in taste.