Peanut Pickle

Ingredients:
100 gms Peanuts
100 gms Roasted Black Gram
100 gms Desiccated Coconut
100 gms Oil
25 gms Cashewnuts
25 gms Kismis
Red Chilli Powder
Turmeric
Amchur
Sugar
Salt to taste

Method:

Fry Coconut, Cashewnuts and Kismis sepatately in a little Oil. Drain and keep aside. Mix with Peanuts and other ingredients and grind.

Red Chillies Pickle

Ingredients:
10-12 Red Fresh Chillies
1 tsp Cumin Seed Powder
Lemon Juice
Few Mint leaves chopped
Few Coriander leaves finely chopped
Salt to taste

Method:

Put all the ingredients in a liquidizer except Coriander leaves and grind it. Then add Coriander leaves.

Green Chilli Pickle

Ingredients:
500 gms Green Chillies (wash dry, remove stem and slit)
120 gms Mustard
30 gms Roasted Cummin
2 tsps Turmeric Powder
1/8 tsp Roasted Grounded Asafoetida
1 1/2 tsp Salt
1/2 Cup Lime juice boiled and cooled
3/4 Cup Oil boiled and cooled

Method:

Mix all the ingredients and stuff the Chillies. Add Lime juice and pack into clean glass jar. Shake well so that the Oil covers the Chillies.

It will last for a couple of weeks at least. Keep in cool dry place.

Chhundo

Ingredients:
2 Kgs Raw Mangoes
3 tbsps Salt
1 tbsp Turmeric
3 tbsps Red Chilli Powder
1 tbsp Cummin
500 gms Sugar

Method:

Wash, peel and grate the Mangoes. Mix Salt and Turmeric and set aside in a stainless steel saucepan. After one hour press gently between the palms to squeeze out all the water and add sugar.

Cook on a slow fire, stirring constantly. In 30 to 45 minutes the water will evaporate and the sugar will form a syrup. Remove from the fire and allow to cool. Then add Red Chilli powder along with Cummin and mix it well. Store in a clean glass jar with a tight lid.

Mango Mastani

Ingredients:
25 Big Raw Mangoes
2 kg Salt
1 kg Red chili powder
50 gms Turmeric
200 gms Fenugreek seeds (roasted and powdered)
12 Dry Red pepper
100 gms Mustard powder
1 kg Sesame seed oil
1 tsp Asofetida (Hing)
1 tsp Mustard seeds

Method:
Wash the Raw Mangoes well and wipe them clean. Cut them into thin flat slices of an inch wide and two inches long. Mix the pieces with 1 kg salt and turmeric little by little. Store the mix in an air tight ceramic jar. On the third day squeeze the pieces of the sap and sun dry them on a plate until the dampness disappears. On the fourth day, add the second kg of salt into the sap along with Red chilli powder, Fenugreek powder and Mustard.

Spicy Lime

Ingredients:
20 Limes cut into 4 pcs.
1/2 cup Rock salt
1/2 tsp Asofetida
1/2 tsp Onion seeds (kalonji)
1 tsp Turmeric
100 gms Chilli powder
25 gms Ginger slices
20 Green Chillies
1 tsp Fenugreek (methi) seeds
1 tsp Aniseed (sauf)
2 tbsp Oil
1 tbsp Sugar

Method:
Put chopped Lime pieces in a large pickle or glass jar. Add Salt and Turmeric. Shake jar to coat all pieces. Add Ginger and Green chillies (top removed and incision made), Lime. Shake again to mix. Keep aside for 4-5 days till lime becomes tender. Heat oil, add Asofetida. Allow to cool. Crush Aniseed, Fenugreek in mixie, coarsely. Add all ingredients to the Lime pieces. Mix well with a clean dry spoon. Allow 2 days before eating.

Mango Sweet and Sour

Ingredients:
4 Raw Mangoes
50 Jaggery (gur)
1 tsp of Cloves, Cinnamon, Green Cardamom powdered
1 tsp of Cumin seeds
1 tblsp of Salt and Red chili
1 tblsp of oil

Method:
Peel and cut Mangoes in thin slices. Heat oil, add Cumin seeds when it splitters add Mangoes and other spices, stir and add coarsely ground Gur or Jaggery. Cook till Jaggery dissolves and forms one thread consistency. Cool and store. This remains intact for a fortnight, you can use it instantly.
Pound the Mustard seeds. To it add Red chilli powder, Salt, Juice of Lemon and little Jaggery. Mix well all the ingredients then add oil and mix well. Then add Garlic to it.

Carrot pickle

Ingredients:
1 kg Carrots

2 tsp Red chilly powder

1 tsp Mustard powder

2 Lemons

Salt to taste

Method:

Cut Carrots into thin juliennes and put it in a jar. Add to it Red chilly powder, Mustard powder, Salt and Lemon juice. Mix well. This can be eaten immediately and has to be consumed entirely with in 2 days.

Mixed vegetable pickle

Ingredients:

2 Carrots

2 Raw Mangoes

50 gms. Green chillies

2 Bittergourd

5 Lemons

50 gms.Ginger

3 tsp Red chilly powder

2 tsp Mustard powder

1 tsp Asofetida (Hing)

1 tsp Turmeric

3 tbsp Oil

Salt to taste

Method:

Slice the vegetables into small pieces and de-seed them too. In a jar, add the Ginger, Chilly powder, Turmeric, Mustard, Hing, Salt and 2 Lemons cut into small pieces. Mix well. Heat oil and when cool, add to the pickle mix. Then add the juice of other 3 Lemons and mix well.

It is ready the next day and can be preserved for 10 to 15 days.