Traditional Pickles in EASY WAY

may be Thanks for the information .

 

you are welcome

 

Karnataka Style Mango Pickle

Ingredients:

10 large raw mangoes;
100 grams of garlic,
100 grams of ginger,
75 -100 grams pure red chilly powder,
Salt,
200 grams of Til oil,
1 Tea spoon mustard seeds,
1 Tea spoon methi seeds,
½ Tea spoon asafetida powder

Method:

Cut mangoes through the stone, into 16 piece each.
Wipe the mango pieces dry.
Clean garlic and ginger.
Grind them separately into fine paste.
Mix the chilly powder and salt in a basin.
Add garlic and ginger pastes and mix well.
Make a well in the center.
Heat oil.
Add mustard seeds, methi seeds and asafetida.
Pour this into the well in the chilly powder mixture.
Let it cool.
Put a handful of mangoes into the masala.
Mix them in it, lift out and pack into pickle jar.
Continue doing this till all the pieces are covered with masala and packed.
Make the jar airtight and store.
This pickle lasts for one year.

 

Tomato Thokku - one more type.

Ingredients

500Gms. Tomato
2 table spoon
Red Chilly powder
Mustard seeds
Udad dal
Asafetida
Fried and powdered Fenugreek
1 table spoon gralic - cut into small pieces
Turmeric powder
100 ~ 150 Gms. oil
Curry leaves
Salt

Method:

Cut tomatoes into small pieces.
(Actually you can grind them, but it will take very long time to cook and moreover it will spill around)
Pour oil in a deep pan and make seasoning.
Now put cut tomato in that.
Mix well and add red chilly powder, fenugreek powder, asafetida powder, turmeric powder, curry leaves and salt.
close with a lid and let it cook for a while.
Occasionally mix the thokku.
It will take some time to cook.
When oil comes out of the thokku, you can remove the tomato thokku from the fire.
You can mix this tomato thokku with rice, or use this as side dish for chapatti / idly/dosa or you can make sandwiches also by using this thokku.

 

Fresh Red Chilly Pickle.




Ingredients :

Fresh Red Chilly 250 gms
Lemon 2 squeeze and keep
Table salt 2 tea spoon
Black salt 2 tea spoon
Turmaric powder 1 table spoon
Mustard Oil 200 to 300 ml as per requirement
Mustard seeds 4table spoon
Fennal seeds / sonf 4table spoon
Fenugreek seeds 2 table spoon
Cumin seeds 2 table spoon
Black pepper 2table spoon
Ajwain seeds 2 table spoon
asafoetida powder 1 tea spoon

Method:

Put Fennal seeds / sonf, Fenugreek seeds, Cumin seeds, Black pepper and Ajwain seeds in a pan and dry fry it for just 2 min.
let all get warm. remove from the fire and keep aside.
Allow it to come to room temp.
next heat the oil and keep aside.
Let it also come to room temp.
Now wash and clean the Fresh Red chillies and wipe them well with out any water in it.
Cut them gently and remove the seeds. (can see in the video)
Now in a mixer grinder, put mustard seeds and powder it.
put it in a big vessel.
now put all the fried items in the grinder and powder it coarse.
Put this mixer in the vessel.
Now add black salt, salt,turmaric powder and asafoetida and mix well.
Add Lemon juice and 4 table spoons of mustard oil.
Mix well and taste it.
you can adjust the taste of the masala as per y our requirement.
Now take a red chilly and start filling the masala.
Stuff it tightly and keep it in a glass bowl.
like this do for all the chillies and carefully arrange them in the glass bowl.(please see the video.)
Finaly pour the balance oil on the chillies and cover it properly and keep aside for a day. From next day you can use it.
please be sure the oil must remain above the chillies.
I fyou want, you can carefully transfer the soked chillies in to a bottle .
This will help for us to keep the pickle for more days.

 

Thank you so much for your sweet words அண்ணா!... This pickle is harm less and just one you can take or just have the masala..the masala taste is unique ... totally different from our ( southindian) pickles