Tangy pickles for you
March 27, 2009
Spicy carrot and apple pickle
Ingredients
200 gm apples, 100 gm carrot, 100 sugar, 1 ¼ tsp salt, 1/2 tsp red chili powder, ¼ tsp dalchini, 1 tsp chopped ginger, ½ tsp mustard powder, ½ tbsp lemon juice
Method
Peel off apples and chop it into small pieces.
Grate the carrot and pour them into a pan. Cook the grated carrot on low flame after adding lemon juice in it. Add sugar, salt and chopped apple pieces in it.
When all the ingredients turn soft, make a nice paste of them with a spoon.
Later add red chili, mustard powder, ginger and dalchini to it. Cook till it turns thick in consistency.
Take it off from flame and let it cool down.
Pour in a bottle and eat whenever you want.
Kele ke tane ka achaar
Ingredients
1 kg kele ke tane pieces, 50 gm dry red chilies, 100 gm mustard powder, 2 tsp turmeric powder, 2 tbsp coriander powder, 2 tsp red chili powder, 2 tsp salt, 2 tsp ginger-garlic paste, 1 tsp sugar, ¼ liter mustard oil
Method
Use the hard part of tana. Cut them into 1-11/2 long round slices.
Make long center slit in the red chilies.
Mix salt and 1 tsp turmeric powder and rub them on the kele tana. Keep tem side for 1 hour.
Fill the pan with water and bring it to boil. Pour all the tana pieces in this water and let them remain inside for 10 -15 minutes. Later drain the water.
Heat oil in pan and sauté garlic-ginger paste in it. Add red chili and sauté for 1-2 minute.
Mix the left out ingredients in a bowl. Add kele ke tane in the same mixture.Add vinegar if you want.
Pour the mixture in big container and keep this container under sun for 2-3 days. Keep on mixing them. Add coriander powder too.
You can eat the achaar after 5-6 days.
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