Carrot Pickle

Ingredients:

• Sliced carrot : 1 kg
• Sliced ginger : 2 Tbsp
• Sliced garlic : 2 Tbsp
• Sliced green chilly : 1½ Tbsp
• Curry leaves : as rqd
• Mustard seeds : 1 Tsp
• Fenugreek seeds : ½ Tsp
• Gingely oil : ¼ cup or as rqd
• Eastern pickle powder : 4 Tbsp
• Vinegar : ½ to ¾ cup
• Salt : to taste

Peel off the carrot skin and slice it into thin pieces. Heat gingelly oil in a chatti (kadai) and splutter the mustard seeds and fenugreek seeds. Then add sliced ginger, garlic, green chilly and curry leaves. Stir it for a few mins and put the sliced carrots. Saute it for 2 to 4 mins and reduce the heat. Then add pickle powder into it and mix well. Remove it from fire and pour required amount of vinegar and salt. Combine well. Keep it aside and allow it to cool completely. Transfer it into a clean air tight container. The pickle can be used from very next day.

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Beef Pickle

Ingredients:

• Beef : ¼ kg
• Ginger paste : 2 Tsp
• Garlic paste: 2 Tsp
• Curry leaves : few
• Spicy chilly pdr : 1 Tsp
• Kashmiri chilly pdr : 1 Tbsp
• Turmeric pdr : ½ Tsp + ¼ Tsp
• Roasted fenugreek pdr : ½ Tsp
• Mustard seeds : 1 Tsp
• Sesame oil : as rqd
• Vinegar : ¼ cup
• Water : ½ cup
• Salt : as rqd

Cut beef into medium sized pieces and cook it with salt, little chilly and turmeric pdr. Then fry it well. Boil together vinegar and water and keep it aside. Heat sesame oil in a kadai and add mustard seeds. When it splutters, add curry leaves and ginger-garlic paste. Saute till it is void of the raw smell. Reduce the flame and add the chilly powder and turmeric powder. Roast it well. When the oil starts to separate, pour the vinegar - water mix into it and boil. Add the fried beef and mix. Check the amount of salt and vinegar at this moment and add more if required. Sprinkle the roasted fenugreek powder over it and remove it from fire. Allow it to cool completely and store it in a clean air tight container.

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Fish Pickle

Ingredients:

• Dried  fish ½ kg
• Sliced ginger 4 Tbsp
• Sliced garlic 4 Tbsp
• Turmeric pdr ½ Tsp
• Chilly pdr 3 to 3½ Tbsp
• Luke warm water 1 cup
• Vinegar ½ cup
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Salt
• Oil

Cut the fish into small pieces and soak it in water for 1 hr. Squeeze out the water and fry it. Keep it aside. Boil water and allow it to cool. Heat oil in a kadai (chatti) and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute it till it turns light brown. Reduce the heat and add turmeric pdr and chilly pdr. Mix well and add rqd amount of salt, vinegar and luke warm water. Boil it for few min and add the fried fish. Remove it from fire. Cool and transfer it into a clean and air tight bottle.

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Pavakka Achar

Ingredients:

• Bittergourd 3
• Green chilly 8 to 10
• Sliced garlic 10 pods
• Sliced ginger 1 1/2 Tbsp
• Turmeic powder a pinch
• Curry leaves one handful
• Fenugeek seeds 1/2 Tsp
• Mustard seeds 1 Tsp
• Gingely / veg oil 
• Vinegar 1/2 cup
• Water 1/2 cup
• Salt

Clean and cut bittergourd into lengthwise pieces. Mix it with little salt and vinegar and keep it aside for 1 hr or more. Squeeze it and keep it aside (the above procedure helps to decrease the bitterness). Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger, garlic and green chilly. Saute it for few mins and add a pinch of turmeric pdr and salt. Pour water and vinegar into this and boil it well. Reduce the flame and place the bittergourd, mix it and remove it from fire. 

(You can increase or decrease the amount of chilly and vinegar accoding to your taste).

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Kadukumanga Achar

Ingredients:

• Mango 1 big
• Sliced green chilly 2
• Sliced ginger 1 big piece
• Sliced garlic 5 to 10 pods
• Asafoetida pdr 1/2 Tsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 2 Tbsp
• Fenugreek seeds few
• Mustard seeds few
• Vinegar 1 Tbsp
• Water 1/4 cup
• Sugar a pinch
• Curry leaves
• Gingely oil
• Salt

Clean and cut mango into small pieces. Mix it with little salt and keep it aside for 1/2 hr to 1 hr. Then heat gingely oil and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced garlic, ginger and green chilly. Saute it for a few mins and add chilly pdr and turmeric pdr. Reduce the heat and saute it till it is devoid of raw smell. Then pour vinegar, warm water and salt  into the above mixture and boil it well. Remove it from fire and add the mango pieces, pinch of sugar and asafoetida pdr into this. Mix it well and allow it to cool. Keep in an air tight container.

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Gooseberry Pickle

Ingredients:

• Gooseberry 1/2 k
• Ginger 1 big piece
• Garlic 10 to 15 pods
• Chilly pdr 2 to 3 Tbsp
• Turmeric pdr 1/2 Tsp
• Vinegar 2 to 4 Tbsp
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Hing (asafoetida) 3/4 Tsp
• Oil (Gingely)
• Salt

Cook gooseberry in water and little salt. Allow it to cool. Keep the water aside and remove the seeds from the berry and slice it into small pieces. Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute till it turns light brown. Reduce the heat and add chilly pdr, turmeric pdr, hing and salt. Roast it well and pour rqd amount of water (water which was used to cook the gooseberry) and vinegar into it and boil well. Add the cooked gooseberry into it and mix well. Remove it from fire and cool it. Store it in an air tight container.

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Instant Mango Pickle

Ingredients:

• Mango 1 med
• Chilly pdr 3 Tsp
• Turmeric pdr 1/4 Tsp
• Fenugreek pdr 1/4 Tsp
• Sugar a 1/4 Tsp
• Mustard seeds
• Hing 1/4 Tsp
• Gingelly oil
• Salt

Cut mango into small pieces. Add chilly pdr, turmeric pdr, salt and sugar into it. Mix well. Heat gingely oil in a pan and add mustard seeds. When it splutters, remove it from fire and add hing and fenugreek pdr. When it cools completely, pour it into the mango and mix well.

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Apple Pickle

Ingredients:

• Green apples 3
• Chilly pdr 3 Tsp
• Fenugreek pdr 1/4 Tsp
• Asafoetida as rqd
• Garlic 5 to 10 pods
• Ginger 1 big piece
• Mustard seeds
• Curry leaves
• Gingely oil
• Vinegar
• Water
• Salt

Clean and cut apples into small pieces. Heat oil in a kadai and add mustard seeds. When it splutters, add sliced ginger, garlic, curry leaves and salt. Saute it well till it turns brown. Reduce the heat and add chilly pdr and mix well. Then pour required amount of water and vinegar. Allow it to boil well. Add the chopped apples into it. Mix it well and put fenugreek pdr and asafoetida. Combine well and remove it from fire. After cooling down, keep it in an air tight bottle.

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