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Kitchen Corner
Pickles
Pickles
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.
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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.
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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.
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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.
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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.
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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.
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