Pea Pickle
Ingredients
1. Green chillies - 50 gms
2. Peas - 50 gms
3. Saunf - 2 tbsp
4. Mustard seed powder - 2.5 tbsp
5. Salt - 2 tbsp
6. Turmeric - 1 tsp
7. Ajwain - 1 tsp
8. Asafoetida - 1/4 tsp
9. Mustard oil - 8 tsp
10. Lemon Juice - 2 tsp
11. Red chilli powder - 1/2 tsp
12. Fenugreek seeds - 1tbsp
Method:
Cut the green chillies into pieces. Heat oil and add the fenugreek seeds and fry for a minute, then turn off the flame. Mix in all the dry spices and the chilli pieces and peas. Add the lemon juice when the mixture is cold. This pickle can be eaten after two days.
Mango Pickle
Ingredients
1. Mangoes - 2 kg
2. Mustard powder - 8 tsp
3. Fenugreek seeds - 2 tsp (roasted and ground)
4. Red chili powder - 4 tsp full
5. Aniseed powder - 8 tsp
6. Ground onion seeds - 2 tsp
7. Ground spices - 8 tsp
8. Asafoetida - 1 tsp
9. Turmeric powder - 2 tsp
10. Salt - 8 tsp (for masala)
11. Ajwain - 1/2 tsp
12. Oil - 1/2 litre
13. Salt - 12 tsp (for mango)
Method:
Wash the mangoes and keep it aside, till it get dry. Then cut the mangoes into pieces and remove the seeds. Mix the mango pieces with 12 tsp of salt. Heat the oil and fry asafoetida till it becomes brown color. Mix all the ground spices in the same oil. Put the mangoes in it and sprinkle the masala over it. Pour the left oil in it. Keep it in the sun for 2 to 3 days, shake the pickle every other day for 15 days.
