Dates Pickle

Ingredients:

1. Dates (pit removed) - 1 cup

2. Green chilli - 2-3 

3. Tamarind pulp(thick) - 1 tablespoon

4. Jaggery(grated) - 1 tablespoon

5. Grated ginger - 1 teaspoon

6. Crushed garlic - 1 tablespoon

7. Mustard seeds - 1 teaspoon

8. Curry leaves - few 

9. Asafoetida powder/Hing - 1/8 teaspoon

10. Red chilli powder - 1 teaspoon or as per spice level

11. Fenugreek powder - 1 pinch

12. Oil - 2 tablespoon

13. Salt to taste

Method:

1. Soak dates in warm water for 5 minutes. Drain off the water and pat dry on a paper towel. Cut them into small pieces and keep it aside.

2. Heat oil in a pan and splutter mustard seeds. 

3. Add asafoetida powder, grated ginger, crushed garlic, finely chopped green chilli and curry leaves. Fry for couple of minutes. 

4. Add chopped dates, chilli powder, salt to taste, grated jaggery and tamarind pulp. Mix well and cook for around 10-12 minutes on medium flame.

5. Just before turning off the flame add a pinch of fenugreek powder. 

Allow it to cool completely before storing in a air tight container. 

Lemon Pickle | Naranga Achar

Ingredients:
1. Lemon - 6-7 no.
2. Mustard seeds - 1/2 teaspoon
3. Red chilli powder - 1 1/2 tablespoon
4. Fenugreek powder - 1 pinch
5. Asafoetida - 1/8 teaspoon
6. Garlic - 6-7 cloves
7. Vinegar - 1 tablespoon
8. Salt - approx. 5 teaspoon
9. Oil (preferably gingelly/sesame oil) - 2 tablespoon

Method:
1. Wash and cut each of the lemons into small wedges.

2. Put the lemon pieces in boiled and cooled water and add around 4 teaspoon of salt. Transfer into an air tight container and keep in refrigerator for around 5-7 days. This makes the lemon absorb the salt and makes the lemon peel tender.

3. After the resting period, drain and discard the water completely.

4. Heat oil in a pan and splutter mustard seeds. Add garlic slices and fry for couple of minutes.

5. Reduce the flame to low and then add asafoetida, fenugreek powder, red chilli powder and salt(around 1/2 teaspoon).

4. Turn off the flame immediately and add the lemon pieces.

5. Add vinegar and allow the pickle to cool completely. Store in a air tight glass container.

Mango Pickle | Manga Achar

I am so excited to announce that this is my 100th post.

Mango Pickle or Manga Achaar, as it is known in Kerala is a mouth watering pickle. The sourness of mango, spiciness of chilli powder and the smell of vinegar gives this dish an unique flavor and make you eat this pickle for every meal, be it with rice, dosa, idli or chapathi.

Ingredients:

1. Raw Mango - 1 large sized (around 1 and 1/2 cup finely chopped)

2. Mustard seeds - 1/2 teaspoon

3. Red chilli powder - 1 1/2 tablespoon

4. Fenugreek powder - 1 pinch

5. Asafoetida - 1/8 teaspoon

6. Vinegar - 2 tablespoon

7. Salt - 1 teaspoon or as per taste

8. Oil (preferably gingelly/sesame oil) - 2 tablespoon

Method:

1. Wash and cut mango into very fine pieces.

2. Heat oil in a pan and splutter mustard seeds.

3. Reduce the flame to low and then add asafoetida, fenugreek powder, red chilli powder and salt.

4. Turn off the flame immediately and add the cut mango pieces. 

5. Add vinegar and allow the pickle to cool completely. Store in a air tight glass container.

This mango pickle tastes best when eaten after 5-7 days once all the flavor blends together.