Tindora Pickle

Ingredients :

¼ lb tindora 

1½ tsp chilli powder 

1 tsp mustard ground into powder 

½ tsp methi grounded into powder 

Salt to taste

6 flakes garlic 

Sesame oil as needed

Method :

First clean the tindora and wipe them with a clean cloth thoroughly. 

Cut them into 4 pieces length wise and then cut them into half. 

Now add the chillipowder, mustard powder, methi powder, salt, garlic and oil to the cut pieces.

Oil should be in such a manner that all the pieces must be submerged in it. 

Mix it well with a spatula and leave it undisturbed for three days. 

After three days you can open it and adjust the salt if it is less and can start using it.

Amla Pickle

Ingredients :

5 amla

4 nos green chillies 

2 tsp turmeric 

1 tsp mustard 

3 tsp oil

1 tsp hing

Method :

Cook the amla in cooker with little water. 

Grind the cooked amla with green chillies. 

In a kadai heat oil, add mustard seeds, hing, turmeric powder after mustard splutter add the paste of amla & chillies cook it for 5 minutes. 

Beetroot Pickle

Ingredients :

2 to 3 nos beetroot 

2 tbsp vinegar 

Salt to taste

5-10 green chillies 

5 methi seeds 

5 mustard seeds 

1 tbsp asafetodia 

Chiilli powder as per taste

2 tbsp oil

Method :

Cut Beetroot & chillies into small pieces add salt and keep aside. 

Fry mustard and methi seeds and powder them. 

Mix this powder with Asafetodia & Chiilli Powder. 

Heat Oil and remove from flame. 

Add the mixture in the oil along with the beetroot & chillies which are kept aside. 

Place them in a bottle, add vinegar and add salt if required. 

Cabbage Pickle

Ingredients :

½ of small size cabbage

4-5 red chillies

Small ball of tamarind

1.5 tsp cumin seeds

2.5 tsp urad dal

Asafoetida a pinch

Turmeric a pinch (optional)

Salt to taste

2 tsp oil

Method :

Gently roast red chillies, urad dal, cumin seeds and asafoetida in a pan. 

Roast each one seperately and make a powder of it and keep aside. 

Add oil in a pan and fry cabbage (cut to small pieces) for 5 mins.

Then add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.

If required we can add a pinch of turmeric. 

Grind this paste with the powder. 

Ready to serve. 

Capsicum Pickle

Ingredients :

5 capsicums 

1 tsp chilli powder

¼ tsp fenugreek seeds

½ tsp mustard seeds

1 pinch haldi powder

1 pinch asafoetida powder

2 limes

2 tbsps oil

salt to taste

Method :

Wash capsicum and cut into small pieces.

First roast mustard in frying pan and when it splutters add fenugreek. 

Stir a little. Put chilli, haldi and asafetida powders. Stir.

Drop capsicum pieces into pan, quickly add salt, stir and cover pan. 

Simmer for a few minutes till capsicum gets cooked. (Open lid 3-4 times at intervals, and stir.) take out from flame. 

Put juice of lime. Stir well. Store in jar or bottle. 

The pickle can be kept for 2-3 days.

Carrot Pickle (Avakayi)

Ingredients :

5 no's carrots

4 lemons juice 

3 tbsp mustard seeds powder

3 tbsp red chilly powder

3 tbsp salt

2 tbsp ginger & garlic paste 

2 tbsp cumin seeds

1 tbsp fenugreek seeds

3 tbsp oil

For Seasoning :

1 tsp cumin seeds

1 tsp mustard seeds

2 tbsp oil

Curry leaves

Method :

Peal & wash carrots and drain water. Wipe the water around carrots. 

Cut carrots into small pieces. Put them in a vessel for mixing. 

Now mix mustard seeds powder and red chilly powder, salt to carrots pieces. 

In a pan fry cumin seeds and fenugreek seeds without oil till they become light red.

Grind them into fine powder and add them to carrot mixture. 

In a pan put oil and fry ginger & garlic paste till water gets absorbed. 

Keep this paste till it gets cool then mix this paste to carrot mixture. 

For seasoning add oil to a pan and add cumin seeds, mustard seeds, curry leaves and asafoetida (hing). 

Fry till cumin seeds split. Keep this seasoning till it gets cooled. 

Mix this to carrot mixture. Now pour lemon juice to it, mix all. 

Keep this pickle in a clean container and cap it. From the next day your carrot pickle is ready. 

As days pass carrots pickle is good to taste. 

Ready to serve. 

Cauliflower Pickle

Ingredients :

1 cauliflower

5 limes

1 pav (heaped) red chillies

½ pav grains of salt

? pav mustard seeds

2 tsp table salt

1 small piece haldi

1 small piece asafoetida

Method :

Wash cauliflower and cut into small pieces.

Combine juice of lime and table salt with the pieces in a vessel.

Add salt (grains) to ½ litre of water in another vessel. Boil and cool

Using this salt water grind red chillies with asafetida and haldi. 

When half done, add mustard and grind to a fine paste. Pour the paste in the first vessel. Mix well.

Tender cucumber, carrot or green mango pieces can be added, if desired.

Garlic Pickle

Ingredients :

1 kg garlic 

500 ml gingelly oil 

30 nos lime fruits

30 gms coriander seeds 

10 gms fenugreek (vendhayam in Tamil) 

10 gms jeera 

10 gms asafoetida 

100 gma chilli powder 

100 gms salt powder 

100 gms jaggery (powdered)

10 gma turmeric powder 

10 gms mustard

Method :

Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour. 

Grind them in a mixie nicely. This is "Masala Powder". 

Cut the lime fruits, extract the juice, filter and keep it. 

Add a pinch of salt to this so that it may not turn bitter. 

Heat the gingelly oil in a thick pan. Add mustard.

After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder. 

When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes. 

Allow it to cool and store in bottles.

Lemon Pickle

Ingredients :

6 lemon

big piece ginger, finely chopped

15 green chillies, chopped

¼ tsp haldi powder

¼ tsp methi seeds

¼ tsp mustard

a small pinch hing

2 tsp salt

2 tsp cooking oil

Method :

Cut lemon into small dices, add salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly. Roast methi seeds and dry grind it and keep it aside.

Keep 2 cups of water to boil and add this to the soaked lemon.

Fry mustard, hing, green chillies, and ginger in oil and add this to the lemon.

Put the roasted methi powder when the above is cool i.e. room temperature.

Lemon Pickle

Ingredients :

6 lemon

½ cup red chilli powder 

¼ tsp haldi powder 

½ tsp methi seeds

¼ tsp mustard

¼ tsp hing 

¼ cup salt 

¼ cup cooking oil

Method :

Slice lemon into small dices, put salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly.

Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and allow it to cool.

When the above oil becomes room temperature, mix it with the lemon, and put the roasted methi powder.

Mango Pickle

Ingredients :

1 large mango

½ cup red chilli powder 

¼ tsp haldi powder 

½ tsp methi seeds 

¼ tsp mustard 

¼ tsp hing 

¼ cup salt 

¼ cup cooking oil

Method :

Slice mango into small dices, removing the pitt, put salt and haldi.

Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly.

Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and let it cool.

When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.