Instant mango pickle:
then lightly roast cumin mustard and methi seeds until mustard slightly crackle ,may be about 3mins on medium heat.
take out of heat and cool, then grind it to powder with a blender or mortar and pestle.
heat up a pan add mustard oil ,mustard seeds and curry leaves when mustard crackle add hing take off heat now add red chilli powder mix for abt 10 seconds then add the ground powder ,salt and mango chopped mix well check for salt add if necessary after an hour fill it to a jar and keep it in a cool dry place for 24 hours then you can refrigerate it for a long time
tips:sometimes when you taste the pickle the day you make salt seems perfect once the mango pieces soak the salt in ( a day later)- so you need to check salt and add ,don't forget to mix it well.
refrigeration of this pickle the next day helps it from getting mushy and the mango pieces stay as it is for a very long time
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Quick tomato pickle:
in a pan add oil ,chopped garlic,curry leaves, cumin seeds and mustard seeds sauté, when the mustard crackles(do not brown the garlic) add the tomato mixture cook untill the mixture thickens completely and becomes a blob(thick paste)and oil seperates add roasted fenugreek crushed mix(check for salt) .
cool and transfer it to a airtight jar and keep it in a cool dry place for few hours . you can use it immedeatly or you can store in refrigerator for a long time
tips:stay away as you cook the tomato mixture as it splutters and gets messy
you can also add the asafoteida later when your adding crushed fenugreek.for a prominenet asafoteida flavour
- raw mango-2 medium
- methi/fenugreek seeds-1/4 tsp
- jeera/cumin seeds-1 1/4 tsp
- mustard seeds-1 1/2 tsp
- salt
- Kashmiri red chilli powder-2 1/2-3 tsp
- curry leaves- 2sprigs
- mustard oil-5-6 tbsp.
- hing/asafoteida powder -pinch
- mustard seeds for tadka-1/2 tsp
then lightly roast cumin mustard and methi seeds until mustard slightly crackle ,may be about 3mins on medium heat.
take out of heat and cool, then grind it to powder with a blender or mortar and pestle.
heat up a pan add mustard oil ,mustard seeds and curry leaves when mustard crackle add hing take off heat now add red chilli powder mix for abt 10 seconds then add the ground powder ,salt and mango chopped mix well check for salt add if necessary after an hour fill it to a jar and keep it in a cool dry place for 24 hours then you can refrigerate it for a long time
tips:sometimes when you taste the pickle the day you make salt seems perfect once the mango pieces soak the salt in ( a day later)- so you need to check salt and add ,don't forget to mix it well.
refrigeration of this pickle the next day helps it from getting mushy and the mango pieces stay as it is for a very long time
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Quick tomato pickle:
- tomatos big-5-6 cut into halves
- garlic cloves chopped-5-6
- tamarind -1/2 lemon size soaked in little warm water
- mustard seeds-1/2 tsp
- cumin seeds-1/2 tsp
- hing/asafoteida-2 pinch
- salt
- curry leaves chopped-15 leaves
- fenugreek seeds-slightly roasted and crushed coarsely-1/4tsp
- red chilli powder-1/2 to 3/4 tsp
- sugar - 2 pinch
- oil- sesame or mustard-5 to 6 tbsp. or more
in a pan add oil ,chopped garlic,curry leaves, cumin seeds and mustard seeds sauté, when the mustard crackles(do not brown the garlic) add the tomato mixture cook untill the mixture thickens completely and becomes a blob(thick paste)and oil seperates add roasted fenugreek crushed mix(check for salt) .
cool and transfer it to a airtight jar and keep it in a cool dry place for few hours . you can use it immedeatly or you can store in refrigerator for a long time
tips:stay away as you cook the tomato mixture as it splutters and gets messy
you can also add the asafoteida later when your adding crushed fenugreek.for a prominenet asafoteida flavour
