Ginger Pickle
Servings - 2 - 3
INGREDIENTS
Ginger - 500 grams
Lemon juice - 110 milliliters
Vinegar - 3 teaspoons
Salt - 3 teaspoons
PREPARATION
1. Take a 500 grams ginger and cut into strips.
2. Transfer it to a mixing bowl, add 110 milliliters lemon juice, 3 teaspoons vinegar, 3 teaspoons salt and mix well to combine.
3. Now, transfer it to a glass jar and rest for 1 hour.
4. Serve.
Potato Pickle
Servings - 2 - 3
INGREDIENTS
Baby potatoes - 500 grams
Water - 1.2 litre
Oil - 110 milliliters
Mustard powder - 2 teaspoons
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Green chili - 1 tablespoon
PREPARATION
1. In a deep pan, add 500 grams potato, 1.2 litre water and cover it with lid.
2. Boil for 20 minutes.
3. Now, take boiled potatoes and cut into small pieces.
4. Transfer this into a bowl and keep aside.
5. Heat 110 milliliters oil in a pan and cool for 15 minutes.
6. Now, add 2 teaspoons mustard powder, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon salt, 1 tablespoon green chili and mix it well.
7. Pour the mixture into boiled potatoes and mix it well.
8. Then, transfer it to glass jar and rest for 3 - 4 days.
9. Serve.
Tomato Pickle
Servings - 2 - 3
NGREDIENTS
Tamarind - 80 grams
Warm water - 150 milliliters
Fenugreek seeds - 1 tablespoon
Tomato - 500 grams
Oil - 45 milliliters
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Blended tamarind - 80 grams
Red chili - 2 tablespoons
Blended fenugreek powder - 1 tablespoon
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Garlic - 2 tablespoons
Dry red chilies - 1
Asafoetida - 1/4 teaspoon
Curry leaves - 10 - 12
PREPARATION
1. In a mixing bowl, add 80 grams tamarind, 150 milliliters warm water and soak for 20 minutes and blend.
2. In a pan, add 1 tablespoon fenugreek seeds and roast for 2 - 3 minutes and blend.
3. Now, take 500 grams tomatoes and cut it into small pieces.
4. Heat 45 milliliters oil in a pan, add tomatoes and saute for 3 - 5 minutes.
5. Now, add 1 teaspoon turmeric, 1 teaspoon salt and mix it well.
6. Then , add 80 grams blended tamarind and mix.
7. Add, 2 tablespoons red chilli, 1 tablespoon blended fenugreek powder and mix it again.
8. Now heat 2 tablespoon oil in another pan, add 1 teaspoon mustard seeds and sauce 1 - 2 minutes.
9. Add, 2 tablespoons garlic, 1 dry red chili and cook 2 - 3minutes.
10. Now, add 1/4 teaspoon asafoetida, 10 - 12 curry leaves and saute.
11. Then, transfer it to a tomato gravy and mix it well.
12. Transfer it to a glass jar and cool for 20 minutes.
13. Serve.
