Mouth-watering pickles
March 30, 2009
Sweet mango pickle
Ingredients
2 kg mango, 4 kg sugar, 50 gm turmeric powder, pinch of hing, salt and pepper to taste, red chili powder as required
Method
Peel off the mangoes and grate them.
Add sat and turmeric powder to the mangoes and keep them aside for 4-5hours.
Later pour these mango slices in a pan and add double quantity of sugar to it and cook on low flame. Keep stirring it with a spoon. When they become thick in consistency, take it off from the flame.
Add red chili powder and hing to it and mix well.
Pour it into the clean container. Afer ½ hour, use it as and when required.
Mixed pickle of green chilies, lemon and ginger
Ingredients
200 gm lemon, 300 gm green chilies, 250 gm ginger, red chili powder and salt to taste
Method
Wash the lemon nicely and keep them under the sun. Chop each lemon into 4 parts.
Wash the green chilies, dry them with a towel and then make a center slit in each of them with a knife.
Peel of the ginger and slice them into thin long pieces.
Pour all the above chopped ingredients in a big steel container and add salt, red chili powder, and mix well.
If you want, you can add ajwain and rock salt to it. Mix well.
Make sure you show the pickle sunlight from time to time.
It’s ready to eat.
Turnip pickle
Ingredients
2 kg turnip, 100 gm mustard powder, salt, turmeric and red chili powder to taste
Method
Peel off the turnip and chop them into small pieces.
Wash these turnip pieces with water and place them under the sun to get dry.
Later pour all the turnip pieces in steel utensil and add salt, turmeric powder, red chili powder, mustard powder to it. Mix well.
Pour the mixture in a big container and under the sun. Mix well.
Serve after 2 days.
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