Pickles | Mango Pickles | Lemon Pickles | Tomato Pickles | Tamarind Pickles | Pickles Indian

Lemon Pickle Method 1IngredientsLemon 6 small or 4 largeRed chilli powder 1/2 cupTurmeric powder 1/4 t.spoonMethi seeds 1/2 t.spoonMustard 1/4 t.spoonHing 1/4 t.spoonSalt 1/4 cupCooking oil 1/4 cupMethodCut lemon into small dices, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this lemon and mixit well.Roast methi seeds and dry grind it and keep it aside.Heat oil in a pan, and add mustard, and hing and let it cool.When the above oil becomes room temperature, mix it with the lemon, and add the roased methi powder.
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Lemon Pickle Method 2IngredientsLemon 6 small or 4 largeGinger big piece peeled and finely choppedGreen chillies 15 choppedTurmeric powder 1/4 t.spoonMethi seeds 1/4 t.spoonMustard 1/4 t.spoonHing a small pinchSalt 2 t.spoonCooking oil 2 t.spoonMethodCut lemon into small dices, add salt, turmeric, and keep it asidefor 4-5 days. Add red chilli powder to this lemon and mixit well.Roast methi seeds and dry grind it and keep it aside.Bring 2 cups of water to a boil and add this to the soaked lemon.Fry mustard, hing, green chillies, and ginger in oil and add thisto the lemon.Add the roasted methi powder when the above is cool (ie) room temperature.
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Tomato ThokkuIngredientsTomato 1 poundChilli powder 1 t.spoonMethi powder 1/4 t.spoonSalt 1.5 t.spoonMustard 1/4 t.spoonHing 1/4 t.spoonTamarind paste 1/2 t.spoonOil 6 t.spoonsMethodBlend tomatoes and let it boil until it becomes a thick paste.Fry mustard, hing, chilli powder, and roasted methi powder in6 t.spoons of oil, and add this to the boiling tomato paste.Add salt and tamarind paste and let it cook for a few minutes.
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Mango ThokkuIngredientsMango 1 large or 2-3 smallChilli powder 1/2 cupTurmeric powder 1/2 t.spoonRoasted Methi powder 1/2 t.spoonMustard 1/2 t.spoonHing 1/2 t.spoonCooking oil 1/2 cupSalt 4 t.spoons (or) approx 1/4 cupMethodPeel mango and grate it and keep it aside.Heat oil in a pan and add mustard, hing, turmeric powder, and when the mustard splatters, add the grated mango, and keep stirring for 20-25 minutes till the oil seperates out. Now addchilli powder, and roasted methi powder and stir for just 5 minutes.
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Mango PickleIngredientsMango 1 large or 2-4 smallRed chilli powder 1/2 cupTurmeric powder 1/4 t.spoonMethi seeds 1/2 t.spoonMustard 1/4 t.spoonHing 1/4 t.spoonSalt 1/4 cupCooking oil 1/4 cupMethodCut mango into small dices, removing the pitt, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this mango and mix it well.Roast methi seeds and dry grind it and keep it aside.Heat oil in a pan, and add mustard, and hing and let it cool.When the above oil becomes room temperature, mix it with the mango, and add the roased methi powder.
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Tamarind and Chilli PickleIngredientsGreen chillies 20-25 slit length wiseTamarind small lemon sizeSalt 1/4 cupCooking oil 4-5 t.spoonsTurmeric powder 1/4 t.spoonHing 1/4 t.spoonMethodExtract concentrated tamarind juice or mix tamarind paste andwater and keep it aside.Heat oil in a pan, and fry musturd, hing, turmeric, and greenchillies, and keep frying for 5-10 minutes.Now add the extracted tamarind juice and let it boil for 5-10minutes, then add salt and keep stirring for another 5-10 minutes.
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