- Mango Pickle:-
Ingredients:
Mango pieces- 1 kg, Salt – 150g, Fenugreek (powdered)- 25g, Turmeric (powdered) – 15g, Nigella seeds – 15g, Red Chiili powdered- 10g, Clove (headless) – 8 number, Black pepper, Cumin cardamom (large) Aniseed (powdered) -15g each, Mustard oil – 350ml (just sufficient to cover pieces)
Procedure:-
Mangos (mature and green) → Washing → Cutting lengthwise into four pieces → Removal of kernel → Dipping pieces in 2% salt solution (to prevent browning) → Draining off water → Drying in shade for few hours → Heating Oil → Cooling → Mixing spices in a little oil → Mixing with pieces → Filling in Jar → Keeping in sun for a week → Pressing the material (to remove air) → add remaining oil → Storage.
- Lime pickle:
Ingredients:
Lime – 1 kg, salt – 200 g red chilli powder –15 g, cinnamon, cumin, cardamom and black pepper (powdered) each –10 g cloves – 5 Nos.
Process
Limes → Washing →Cutting into 4 pieces → Squeezing out juice from ¼ amount of fruit → Mixing spices and salt with juice → Mixing with lime pieces → Filling in jars → Covering with lid → Keeping in sun for 4-6 days (shaking jar atleast twice a day) → Storage at ambient temperature
- Green chilli pickle:
Ingredients:
Green chillies – 1 kg, salt – 150 gm, mustard (ground) – 100 gm lime juice – 200 ml (or) amchur – 200 gm, fenugreek cardamom (large), turmeric, cumin (powdered) each – 15 gm, mustard oil – 400 ml.
Process
Green chillies → Washing →Drying → Making incision → Mixing all spices in a little lime juice → Mixing with chillies → Filling into jar → Adding lime juice and oil → Keeping in sun for a week – Storage