Instant Green Chilli Pickle

Ingredients

Green chillies                    : 10
Mustard seeds                   : 1 tsp
Fenugreek seeds               : 1 tsp
Lemon juice                      : 1 tsp
Sugar                                : 1/2 tsp
Turmeric powder 
Asafoetida
Salt
Oil
Curry leaves

Method

Wash green chillies and wipe them well.
Chop into small pieces.
Dry roast fenugreek seed slightly and grind to make a fine powder.
Heat 2 tbsps oil in a pan , add mustard seeds.
When mustard start to crackle , add curry leaves and asafoetida.
Now add the chopped green chilli, salt, turmeric powder,sugar,lemon juice and mix well.
Cover the pan and cook on low flame for 5 minutes.
Now add the fenugreek powder , mix well , cook for few more minutes and remove from flame.
Let it cool.
Store it in the refrigerator.

Gooseberry pickle / நெல்லிக்காய் ஊறுகாய்

Ingredients

Gooseberry                                               : 15
Chilly powder                                           : 5 tbsps
Turmeric powder                                      : 1/2 tsp
Asafoetida                                                : 1/4 tsp
Roasted and powdered fenugreek seeds  : 1/4 tsp 
Oil                                                            : 5 tbspsb
Red chilly
Curry leaves
Salt
Mustards seeds                                

Method

Wash and steam cook the gooseberries till it turn tender.
Drain , discard the seed and chop them small.
Heat oil in a kadai , splutter mustard seeds , broken red chilly , curryleaves.
Add chopped gooseberries, turmeric powder, asafoetida and mix well.
Add red chilly powder , salt and mix.
Finally add the fenugreek powder , mix and remove from the flame and cool down.
Serve the pickle with curd rice.
Store it in refrigeration for a long shelf life.

Mango Thokku / Manga Thokku / மாங்காய் தொக்கு

Ingredients

Raw Mango   ; 1
Red chilly powder   : 4 - 5 tsps
Turmeric powder     : 1/2 tsp
Fenugreek seeds       : 1/2 tsp
Mustard seeds           : 1 tsp
Sesame oil                 : 5 tbsps
Asafoetida                  : 1/4 tsp
Salt

Method

Peel the skin of the mango and grate it.
Dry roast the fenugreek seeds and powder it.
Heat oil in a kadai,temper with mustard seeds.
Add the grated mango,turmeric powder,asafoetida,salt and fry.
Add the red chilly powder,mix and cook on low flame.
Add the fenugreek powder,mix and Cook till the mango become soft .

Once the oil leaves at the top remove it from the stove.

Let it cool and store it in an air tight conatainer. 

Tomato Thokku / Thakkali Thokku / தக்காளி தொக்கு

Ingredients

Tomatoes       : 1 kg
Sesame oil      : 1/4 cup
Mustard seeds  : 1 1/2 tsp
Fenugreek Seeds  : 1 tsp
Asafoetida            : 1/2 tsp 

Red chilli powder : 2 tbsps
Curry leaves
Turmeric powder  ; 1/2 tsp
Salt to taste

Method

Wash &  Puree the tomatoes and keep aside.

Heat oil in a  heavy bottomed pan, add the mustard seeds. 

When they pop, add the fenugreek seeds .

Now add the tomato puree,Cuury leaves and mix well.

Add the red chilly powder,turmeric powder,salt,asafoetida and mix well and let it boil.

Cook on medium flame and stir occasionally until the tomato thokku becomes thicker. 

Remove from flame and let it cool .

Store it in an air tight container.

Magali Kizhangu Pickle - My Amma's Recipe

Ingredients

Magali kizhangu           : 1/2 kg
Thick Curd                    : 1 lt 
Mango Ginger ( Maa inji)   : 150 gm 
Red Chillies                         : 10 nos 
lemon                                   : 5 nos
Green chillies                       : 5
Mustard seeds                      : 50 gms
Fenugreek seeds                  : 1 tsp 
Turmeric powder                 : 2 tbsps
Salt

Method
Wash & Soak the magali kizhangu for 2 hours.
Chop the lemon and keep aside.
Peel the skin and remove the middle root / fibre .
Finely chop the root.
Add the lemon pieces,salt,Chopped Mango ginger, green chillies to it  and mix well.
Let it soak for 2 days.
After 2 days , Grind red chillies, mustard seeds,fenugreek seeds to a fine paste.
Beat the curd well,add the paste and mix.
Add the magali kizhangu mixture to the curd and mix everything well.
Now the pickle is ready to serve.
Store it in an air tight container. 

Read more About Mahali Kizhangu Here. 

Instant Mango Pickle / Raw Mango Pickle / மாங்காய் ஊறுகாய்

Ingredients

Raw mango        : 2 nos ( chopped finely)
Red chilly powder   : 2 tbsps
Turmeric powder     : 1 tsp
Asafoetida                : 1/4 tsp
Salt                           : 1 tsp 
Gingelly oil              :  2 tbsps 
Mustard seeds          : 1 tsp
Fenugreek seeds       : 1/4 tsp

Method

In a wide bowl,add red chilly powder,turmeric powder,salt ,asafoetida and mix everything well.
Heat oil, add mustard seeds,fenugreek seeds ,once the seeds splutter ,remove from fire and add it to the mango mixture.
Mix everything well.
Store it in an air tight container and keep it in refrigerator. 

Instant Mango Pickle

Ingredients

Raw Mango   : 2
Red chiily powder   : 4 tbsps
Turmeric powder   : 1/2 tsp
Asafotida               : 1/2 tsp
Sesame oil             : 3 tbsps
Salt
Mustard

Method

Chop the mangoes into fine pieces.
Add chilly powder, salt, turmeric powder, asafotida on the top of the chopped mango pieces.
Heat oil in a pan and add mustard.
Pour over the mango and mix well.
Serve with curd rice..
Hmmmm. yummy...