2 ways Pickle

Instant Lemon Pickle

Servings - 8 - 10

INGREDIENTS
Lemon - 470 grams
Water - 850 milliliters
Paprika - 1 1/2 tablespoons
Turmeric - 1 teaspoon
Mustard powder - 2 teaspoons
Fenugreek powder - 1 teaspoon
Salt - 1 1/2 tablespoons
Lemon juice - 45 milliliters
Oil - 80 milliliters
Mustard seeds - 2 teaspoons
Asafoetida - 1 teaspoon

PREPARATION
1. In a pressure cooker, add 470 grams lemon and 750 milliliters water.
2. Cover it with lid and cook till you hear 2 whistles.
3. Remove the lid and drain them well.
4. Cut it into half and transfer them into a bowl.
5. Add 1 1/2 tablespoons paprika, 1 teaspoon turmeric, 2 teaspoons mustard powder, 1 teaspoon fenugreek powder, 1 1/2 tablespoons salt, 45 milliliters lemon juice and mix it well. Keep aside.
6. Heat 80 milliliters oil in a pan, add 2 teaspoons mustard seeds, 1 teaspoon asafoetida and stir for 2 -3 minutes.
7. Pour the tempering onto the prepared lemon pickle.
8. Mix it well.
9. Serve immediately or store in a airtight container.

Tomato Garlic Pickle

Servings - 3 - 4

INGREDIENTS
Tamarind - 70 grams
Water - 150 milliliters
Mustard Seeds - 1 1/2 teaspoons
Fenugreek Seeds - 1 tablespoon
Oil - 30 milliliters
Tomato - 690 grams
Turmeric - 1/4 teaspoon
Paprika - 1 1/2 teaspoons
Salt - 1 teaspoon
Jaggery - 2 teaspoons
Oil - 30 milliliters
Mustard seeds - 1/2 teaspoon
Dry red chili - 2
Curry leaves - 2 tablespoons
Asafoetida - 1/4 teaspoon
Garlic - 35 grams

PREPARATION
1. In a mixing bowl, 70 grams tamarind, 150 milliliters water soak for 20 minutes.
2. Transfer it into a blender and blend it into a smooth paste.
3. In a pan, 1 1/2 teaspoons mustard seeds, 1 tablespoon mustard seeds and roast for 1 - 2 minutes.
4. Transfer it into a blender and blend it into a Masala.
5. Heat 30 milliliters oil, add 690 grams tomato and cover it with lid and cook for 5 - 7 Minutes.
6. Add blended tamarind paste and mix it well.
7. Now, add 1/4 teaspoon turmeric, 1 1/2 teaspoon paprika, 1 teaspoon salt, Blended masala and mix it well.
8. Now, add 2 teaspoons jaggery and mix it well.
9. Heat 2 teaspoons oil, 1/2 teaspoon mustard seeds, 2 dry red chili, 2 tablespoons curry leaves and saute for 1 - 2 minutes.
10. Add 35 grams garlic cloves and stir well.
11. Transfer it to a prepared mixture and mix it well.
12. Cool for 1 hour.
13. Serve.