More pickle recipes

Mango Pickle
Ingredients:
2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped

Method:
Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times
Makes: 4 cups

Tilpatre Ka Achar
Ingredients: 1 kg /Shreded(raw) Mango
25gms /salt
2kg /Sugar
50gms/Garam masala
5gms / Red Chilli

Method: Mix Shreded Mango,Salt together and keep it in shadow for two days.After two days when mango become soft then mix 2kg sugar in it and keep it in sunlight for one week.After one week mix Garam Masala and crushed red chilli.Put it in tight Jar your pickle is ready to eat.

Muli-gazar Ka Achar
Ingredients: 1kg muli, 1kg gazar,250gms rai,100gms salt,100gms lal mirch kuti.

Method: peel off the skin from both muli and gazar.make into small length wise pieces.steam them in hot water for 5minutes.then seive them and dry them overnight. add all the left ingredients well.mix the muli and gazar nicely. keep them in an airtight jar. keep in sun for 3days.ready to eat.

Amle ka Achaar
Ingredients: 1 kg amla
350 gm salt
240 gm sarson ka tel (1 cup)
1 tbsp sarson (mustard seeds)
1 tbsp chilli powder
2 tsp heeng (asafoetida)

Method: Boil the amla till skin is just tender (about 15 minutes). Leave to drain in a colander till all the water drains out.
Heat the oil and add the sarson, heeng and chilli powder. Mix well and add the amlas and the salt.
Stir fry till well mixed and the amlas are coated with the masala and the oil.
Cool and store in a clean jar.

Mooli ka Achar
Ingredients: 250 gm mooli
salt to taste
red chilli powder
turmeric
asafoetida
mustard seeds
amchoor powder
cumin seeds

Method: Cut the moolis into juliennes and keep it aside in a bowl.
Take the red chilli powder, turmeric, amchoor and the salt and mix them well and keep it aside.
Take oil in a kadahi and add the asafoetida, mustard seeds, cumin and allow it to crackle.
Now pour it on the moolis and cover it with a lid for 5-6 minutes.