Why I love instant pickle –

• They go well with roti, paratha or rice.
• No preservatives.
• Takes less than 15 minutes to make.

GARLIC PICKLE

INGREDIENTS

• 1 cup garlic
• 5-6 green chillies
• 1 spring of curry leaf
• Salt to taste
• 1-2 lemon
• 1/2 teaspoon mustard seeds
• Pinch of asafoetida
• 2 tablespoon of oil

PREPARATION

• Peel 1 cup of garlic and chop green chillies.
• Heat oil in a pan and splutter mustard seeds. Add asafoetida, curry leaves, green chilly and garlic in the last.
• Cook until few brown spots appear on the garlic. Tastes better when the garlic is little raw from inside, so don’t fry much.
• Add salt and lemon juice. Off the flame and let the pickle cool.
• Once the pickle is cool, store in airtight sterilized mason jar in refrigerator. If storing at room temperature use within a week.
• If you want more gravy, boil 1/4 cup of water and let it cool. Once cool add the water to the pickle and adjust salt.

GINGER PICKLE

INGREDIENTS

• 1 cup ginger julienned
• 4-5 green green chilly sliced lengthwise
• 1 tablespoon carom seeds (ajwain)
• Salt to taste
• 1/4 cup fresh lemon juice

PREPARATION

• In a sterilized mason jar add 1 cup of julienned ginger, green chillies, carom seeds and salt to taste.
• Finally add 1/4 cup or more of fresh lime juice.
• Keep in sun for few days for better taste.
• If you want more gravy, add 1/4 cup of pre boiled and cooled water and store pickle in refrigerator.

CARROT PICKLE

INGREDIENTS

• 1 cup carrot
• 4-5 green chillies
• 1 tablespoon coriander seeds
• 1 teaspoon fenugreek seeds (methi)
• Salt to taste
• 1 tablespoon mustard seeds (rai or sarso)
• 1 tablespoon fennel seeds (sauf)
• 1/4 cup oil
• 1 lemon
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon turmeric powder

PREPARATION

• In a pan dry roast mustard seeds, coriander seeds, fennel seeds and methi seeds. Roast until colour changes and nice aroma comes. Cool and coarsely grind in a grinder.
• Peel and cut carrots and chillies into desired size and shape.
• In a mixing bowl take the coarsely ground mixture, add red chilly powder, turmeric powder and salt.
• Add carrot, chillies and lemon juice. Mix everything well.
• Warm the oil and add into the same bowl of carrot and spices. Mix well and adjust salt.
• Store in a sterilized airtight bottle.

INSTANT GRAPES PICKLE

KADUMANGA ACHAR – INSTANT GREEN MANGO PICKLE