Green Mango Pickle

Mango Pickle in Marathi

Time: 15 minutes
Yield: 2 cups Pickle

Ingredients:
2 cups Raw Mango, small cubes (Stone removed)
1.5 tsp salt or to taste
1/2 tsp Hing (asafoetida)
1/4 to 1/2 tsp Fried fenugreek seed's powder (Step 2)
1 tbsp ground mustard seeds
2 tbsp red chili powder
For Tempering:- 4 tbsp Oil, 1/2 tsp mustard seeds, 1/2 tsp turmeric, 1/4 tsp hing

Method:
1) Wash green mangoes and pat dry well prior to dicing. Take cut mango into a bowl. Add salt, red chili powder and hing. Mix well and keep it covered for an hour.
2) Deep fry 12 to 15 fenugreek seeds. Crush into mortal and pastel.
3) Heat oil in a small tadka pan. Add mustard seeds, hing, turmeric powder. Transfer this tadka to a small steel or glass bowl.
4) After an hour add fenugreek powder, mustard seeds powder and prepared tadka (at room temp.)
Store this pickle into a glass jar with tight lid.

Tips:
1) Some people like to have extra amount of masala. For that, prepare 2 tbsp more tadka and also increase amount of ground mustard seeds.
2) Fenugreek seeds have bitter taste. If added in moderate amount, it gives nice flavor. But if added more than needed, it will make the pickle taste bitter. Hence, add 1/4 tsp first and mix. Taste the pickle. Add remaining fenugreek powder only if you like.
3) Adjust the salt to taste.
4) I had used 2 tbsp red chili powder from that 1/2 tsp was Kashmiri red chili powder and the remaining was normal red chili powder. Kashmiri red chili powder gives bright red color.
5) A tbsp of "split yellow mustard seeds" can be added along with ground mustard seeds. Split mustard seeds taste good as well as look very nice if this pickle.

Sweet Lime pickle

Sweet Lime Pickle in Marathi

Ingredients
12 juicy lemons (Tip 1)
1 kg Sugar (approx 4 to 4.5 cups)
3/4 cup salt
3/4 cup red chili powder
2 tsp cumin powder

Method:
1) Wash lemons thoroughly. Pat dry with a kitchen towel. There should not be any trace of water. Then cut each lemon and remove seeds. Make around 8 to 10 pieces of each lemon.
2) Put lemon pieces into a clean bowl. Add salt, red chili powder and cumin powder. Mix well. Then transfer the mixture to a clean and dry glass jar. Close with an airtight lid for 8 days.
Method 1
After 8 days, prepare a one string consistency sugar syrup (1 kg sugar + 1 cup water). Let the sugar syrup cool down. add pickled lemon pieces to the syrup. Mix well and again transfer this mixture to glass jar. Spread half a cup sugar at the top and close the jar with lid. It will take around 4 to 5 months to marinate. During this period lemon pieces will get soaked nicely in sugar syrup and salt. Also, the bitter taste of lemon skin will go away.
Method 2
If you are not comfortable with making sugar syrup, you can use sugar directly.
After 8 days, mix sugar and the pickle into a separate bowl. Then transfer it to the glass jar and close with a tight lid. Everyday, open jar and stir the pickle from the bottom. Use clean and dry spoon. Do it till sugar dissolves completely. Let the pickle mature for 4 to 5 months.

Tips:
1) Use lemons with thin skin. In India, it is very easy to find juicy lemons.
If you are in US, use limes (green color), as lemons (yellow one) have thick skin. Limes have thin yet hard skin. Therefore Boil around 2-3 liter water and turn off the heat. Put the whole limes in boiled water and cover. After an hour or so, remove limes from water. Pat dry thoroughly, so that there wont be any water. Then make pickle as per the above method.

Fresh Turmeric Pickle

Turmeric Pickle in Marathi

Yield: Approx 1/2 cup
Time: 15 to 20 minutes

Ingredients:
1/2 cup grated fresh Turmeric (Turmeric Roots) ( Tip 1)
10 to 12 Fenugreek seeds
6 to 6 green chilies or to taste
Juice of 1 lemon
1 tbsp grated ginger
3/4 to 1 tsp coarsely crushed mustard seeds
For Tempering: 1 tbsp oil, 1/2 tsp Mustard seeds, 1/2 tsp hing

Method:
1) In a small saucepan heat 1 tbsp oil. Fry fenugreek seeds until color turns to light brown. Remove seed from oil.
2) In that same oil, add mustard seeds and let them splutter. Add hing and transfer this Tadka to other bowl. let it cool down.
3) Finely chop green chilies. coarsely crush fried fenugreek seeds.
4) In a bowl, add grated turmeric, grated ginger, lemon juice, green chilies, salt, crushed mustard seeds, and crushed fenugreek seeds. Mix all nicely. Also add tadka to it and mix thoroughly.
You can serve this pickle immediately. Refrigerate after preparing. Pickle will stay fresh for 15 to 20 days in refrigerator.

Tips:
1) Peel the turmeric roots before grating.
2) According to your preference you can chop the turmeric finely, instead of grating. However, pickle made with grated turmeric brings out the flavors nicely.

Instant Vegetable Pickle

Instant vegetable pickle in Marathi

Yield: approx 1 and 1/2 cup
Time: 20 minutes

Ingredients:
1 cup carrots, small pieces (1 cm)
1/2 cup cauliflower, very small florets
1/4 cup Green Peas
1 tsp Salt or to taste
1 and 1/2 tsp red Chili powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
4 to 5 Fenugreek seeds
1/4 + 1/4 tsp Mustard Seeds
1 tbsp Lemon juice
1 tsp Oil

Method:
1) In a mixing bowl, add carrots, cauliflower and green pea. Add salt, red chili powder, turmeric powder, asafoetida powder and mix well. Grind 1/4 tsp mustard seeds coarsely and add it to the mixture.
2) Heat oil in a small saucepan (eg. egg pan). Add fenugreek seeds and let it become little brown. Remove from oil with a spoon, keep aside. In that hot oil, temper 1/4 tsp mustard seeds, let it crackle and transfer it to a small glass bowl to cool down.
3) Crush the fenugreek seeds and add it to vegetable mixture. Add prepared tadka to the mixture and mix well.
4) Finally, add lemon juice and mix nicely.
This pickle is ready to serve. It will stay fresh for 5-6 days in refrigerator.

Methamba

Methamba in Marathi

Yield: between 1/4 to 1/2 cup
Time: approx 30 minutes

Health Tip: Health benefits of Methi (Fenugreek) Seeds

Ingredients:
1 cup Green Mango, small cubes (peeled) (You can use half ripe mango)
1/2 cup Jaggery
1/2 tsp Fenugreek Seeds
1 tsp Oil
1/8 tsp Mustard seeds
1/8 tsp Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Red Chili Powder or to taste
Salt to taste

Method:
1) In a medium pan, heat oil. Add fenugreek seeds and let it brown. Then add mustard seeds, wait till they crackled. Add asafoetida, turmeric powder and chili powder. Imediately add mango cubes. Add little water, cover and simmer till mango cubes cooked nicely (Cook over low heat). Add salt to taste.
2) Once mango cubes are tender, add jaggery and 1/2 cup water. Cook till sauce thickens.

Note:
1) Keep the thickness of sauce according to your choice.

Green Chili Pickle

Green Chili Pickle in Marathi

Yield: Approx 1/2 cup

Ground Mustard has been used in this Chili Pickle recipe. Click here to learn spicy Green Pickle recipe.


Ingredients:
1/2 cup Green Chilies, small pieces
1/8 cup Salt
1/2 tsp Asafoetida Powder
1/4 cup Mustard Powder (Red Mustard)
1/2 cup Water
1 tbsp Lemon Juice
To Temper:::
1/8 cup Oil
1/8 tsp Mustard seeds
1/4 tsp Asafoetida
1/4 tsp Turmeric powder

Method:
1) Put all chili pieces into a bowl. Add salt and 1/2 tsp Asafoetida Powder. Mix well with spoon. Keep aside for 10 to 15 minutes.
2) Take another bowl. Add 1/2 cup water and 1/4 cup Mustard powder. Mix well and set aside for 10 minutes. Transfer this mixture to a blender. Blend for 1 or 2 minutes. It will become foamy and color changes to little white.
3) Pour this mixture to marinated Green Chilies and mix well. Keep a small glass bowl ready. Now heat a small saucepan. add Oil and let it become hot. Add Mustard seeds and wait until it crackles. Then add Asafoetida Powder and Turmeric Powder. Mix with spoon and immediately pour it in glass bowl. Add this seasoning to Green chilie mixture once it become cold. Add lemon Juice and mix nicely.
Store in cleaned and dried Airtight Glass Jar. This Pickle remain good for 15 days at room temperature. Store in the refrigerator for a month or two.

Instant Mango Pickle

Instant Mango Pickle in Marathi

Serves: 3/4 cup


Ingredients:
1/2 to 3/4 cup Green Mango cubes (Peel Mango and cut into 1 cm pieces)
1/2 cup grated Jaggery
1 tbsp Red Chili Powder
1 tsp Salt or to taste
For Tempering: 1 to 1 1/2 tbsp Oil, 1/2 tsp Mustard seeds, 1/4 tsp Asafoetida, 1/4 tsp Turmeric

Method:
1) Take Mango pieces into a bowl. Sprinkle salt and mix well. Let it rest for 10 to 15 minutes.
2) Take a pan, add 1 tbsp water and grated jaggery. Now heat it over medium heat. Once jaggery is melted, remove from heat and keep aside till it become lukewarm.
3) Pour lukewarm jaggery over salted Mango pieces and mix nicely. Also add red Chili Powder at this stage.
4) Heat Oil in a small saucepan. Add Mustard seeds, let it splutter. Then add Turmeric and Asafoetida, immediately remove from heat. Pour it in a separate glass bowl to cool down a little. Once becomes lukewarm, mix it in the pickle.

Labels:
Sweet sour mango Pickle, Indian mango pickle

Green Chili Pickle

Green Chili Pickle in Marathi

Ingredients:
1 to 1¼ cup Green chilies pieces (1 cm)
¼ cup Salt
1/3 cup Red Mustard Seeds Powder
½ tbsp Hing (Asafoetida Powder)
For Oil Seasoning: ¼ cup Oil, ½ tsp Mustard Seeds, ½ tsp Asafoetida, ½ tsp Turmeric Powder
10-12 Fenugreek Seeds

Method:
1) In a mixing bowl add Green Chili pieces, salt and ½ tbsp Asafoetida powder. Mix them nicely. Keep aside for 20 to 30 minutes.
2) Heat oil in a small saucepan. Deep fry Fenugreek seeds (take care it should not burn) and crush them. Add crushed Fenugreek seeds to Mixture of Green Chilies.
3) In the same hot oil, add mustard seeds. Let it splutter then add ½ tsp Asafoetida, ½ tsp Turmeric Powder. Pour this seasoning to other glass bowl let it cool down at room temperature.
4) Once the Oil seasoning is become cold, pour it to Green chilies mixture. Also add Red Mustard Seeds Powder. Mix thoroughly.
5) Take a jar with lid, clean it and dry it in sunlight. Transfer Pickle to this container and cover it with airtight lid. Keep it undisturbed for atleast 10-12 days to mingle the flavor of the spices.
After 10-12 days you are good to go !!!

Labels:
Chili Pickle, Spicy Chili Pickle, Mirchi Lonche, Mirch Achar, Hot Chilli Pickle