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Lemon Pickle Method 1 Lemon Pickle Method 2 Tomato Thokku Mango Thokku Mango Pickle Tamarind and Chilli Pickle
Lemon Pickle Method 1
Ingredients Lemon 6 small or 4 large Red chilli powder 1/2 cup Turmeric powder 1/4 t.spoon Methi seeds 1/2 t.spoon Mustard 1/4 t.spoon Hing 1/4 t.spoon Salt 1/4 cup Cooking oil 1/4 cup
Method Cut lemon into small dices, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this lemon and mix it well. Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and add mustard, and hing and let it cool. When the above oil becomes room temperature, mix it with the lemon, and add the roased methi powder.Go to top
Lemon Pickle Method 2
Ingredients Lemon 6 small or 4 large Ginger big piece peeled and finely chopped Green chillies 15 chopped Turmeric powder 1/4 t.spoon Methi seeds 1/4 t.spoon Mustard 1/4 t.spoon Hing a small pinch Salt 2 t.spoon Cooking oil 2 t.spoon
Method Cut lemon into small dices, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this lemon and mix it well. Roast methi seeds and dry grind it and keep it aside. Bring 2 cups of water to a boil and add this to the soaked lemon. Fry mustard, hing, green chillies, and ginger in oil and add this to the lemon. Add the roasted methi powder when the above is cool (ie) room temperature.Go to top 
Tomato Thokku
Ingredients Tomato 1 pound Chilli powder 1 t.spoon Methi powder 1/4 t.spoon Salt 1.5 t.spoon Mustard 1/4 t.spoon Hing 1/4 t.spoon Tamarind paste 1/2 t.spoon Oil 6 t.spoons
Method Blend tomatoes and let it boil until it becomes a thick paste. Fry mustard, hing, chilli powder, and roasted methi powder in 6 t.spoons of oil, and add this to the boiling tomato paste. Add salt and tamarind paste and let it cook for a few minutes.Go to top Mango Thokku
Ingredients Mango 1 large or 2-3 small Chilli powder 1/2 cup Turmeric powder 1/2 t.spoon Roasted Methi powder 1/2 t.spoon Mustard 1/2 t.spoon Hing 1/2 t.spoon Cooking oil 1/2 cup Salt 4 t.spoons (or) approx 1/4 cup
Method Peel mango and grate it and keep it aside. Heat oil in a pan and add mustard, hing, turmeric powder, and when the mustard splatters, add the grated mango, and keep stirring for 20-25 minutes till the oil seperates out. Now add chilli powder, and roasted methi powder and stir for just 5 minutes.Go to top
Mango Pickle
Ingredients Mango 1 large or 2-4 small Red chilli powder 1/2 cup Turmeric powder 1/4 t.spoon Methi seeds 1/2 t.spoon Mustard 1/4 t.spoon Hing 1/4 t.spoon Salt 1/4 cup Cooking oil 1/4 cup
Method Cut mango into small dices, removing the pitt, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this mango and mix it well. Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and add mustard, and hing and let it cool. When the above oil becomes room temperature, mix it with the mango, and add the roased methi powder.Go to top Tamarind and Chilli Pickle
Ingredients Green chillies 20-25 slit length wise Tamarind small lemon size Salt 1/4 cup Cooking oil 4-5 t.spoons Turmeric powder 1/4 t.spoon Hing 1/4 t.spoon
Method Extract concentrated tamarind juice or mix tamarind paste and water and keep it aside. Heat oil in a pan, and fry musturd, hing, turmeric, and green chillies, and keep frying for 5-10 minutes. Now add the extracted tamarind juice and let it boil for 5-10 minutes, then add salt and keep stirring for another 5-10 minutes.Go to top Questions or Comments ? Send an E-mail to Kitchen Section Webmaster Vidya Sudarsan