Green Chilli Pickle

I remember my granddad buying fresh green chillies by the kilo and my grandmum would transform them into yummy Green chilly pickle. I never got the opportunity to learn how to make it, but this comes close to it :)

Here is what you will need:

1 kg green chillies - slit in half with the stalk intact
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric
powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm tamarind
3 cups of white vinegar

How to make it:

Marinate the chillies in salt for at least two hours.
Soak the tamarind in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well. Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the tamarind-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Cool and transfer into a glass bottle.

We're done !

This goes well with phulkas, roti's, any rice, bread spread, dosa's, just about anything :)

Mango Pickle

Most of us from would have fond memories of climbing the Mango tree(s) either in our own houses or our grandmum's house or even better ( stolen from the neighbors house) . Come summer and so does all those wonderful memories. Apart from eating them raw with salt and chilly powder, for those with no patience to wait until you can pickle it after a couple of weeks, here is something easy and yummy that you can prepare a couple of hours before your meal.

Here is what you will need:

• Raw sour green mango - 1 large or 2 medium Chopped finely.
• Salt - 1 tsp ( Adjust according to your salt intake and the mango quantity)
• Red Chilli Powder: 1 1/2 tsp
• Ground Fenugreek Seeds: 1 tsp
• Asafoetida/hing: 1/2 tsp
• Gingelly Oil : 2 tablespoons ( you dont have this, go buy some! Not worth making the pickle without this :P )

How to make the pickle :

• Add salt to the chopped mangoes and leave it to soak it all up for an hour.
• Heat the oil, and when it is at a high temperature, add the powders and take it off the flame.
• Pour the oil mix into the mangoes. Taste to fix the hing/salt.
• Your pickle is ready !

This is amazing with Idli/ Dosa/ Phulkas / Curd rice and even bread :)

Cabbage Mirapakayala Pachadi ( Cabbage & Red Chilies Pickle)

This pickle can be made in 2 ways one use home red chilly pickle (yerra mirapakala karam) or use the store brought priya red chili pickle. Let me warn you if you are not a fan of spicy pickles then this is not for you. On the other hand if you are like me and enjoy the spiciness then this will be one of your favorites for sure :) You can make this with cabbage, dondakaya (tindora fresh ones are the best), raw mangoes.This will not stay for long meaning and needs to eaten fresh or else vegetables added get soggy.

Ingredients

1 cup red chilli pickle

1 cup cabbage cut finely

Tadka

1 tbsp jeera
1 tbsp urad dal
1 tbsp mustard seeds
4-5 Red. chilies
a pinch of hing
2 tbsp oil for tempering

Method

1. Mix red chilly pickle with cabbage and keep aside
2. In a small pan, add oil. When hot add all the ingredients for tadka.
3.  When mustard starts to splutter add this to cabbage mixture and mix well.

When eaten with hot rice and ghee the taste explodes in your mouth begging you for more :).