Cabbage Pickle is a temporary pickle. Learn how to prepare Cabbage Pickle by following this easy recipe.
Ingredients:
• 4 cup Cabbage (chopped)
• 4 cup Vinegar
• 1 tsp Salt
• 1 tbsp Dry Mustard Seeds(roasted)
• 1/2 cup Water
• 4 cup Onion (chopped)
• 1 cup White Sugar
• 1 tbsp Curry Powder
• 1/2 cup Flour
How to make Cabbage Pickle:
• Boil chopped cabbages and onions with vinegar in a vessel for 10 minutes.
• Add sugar, and salt to it. Mix mustard and curry powder with flour.
• Add enough water to make a paste and stir properly.
• Stir paste into boiled cabbage-onion mixture and boil again for 20 minutes.
• Bottle and seal while hot.
Sliced Mango Pickle is a very tasty recipe. Learn how to prepare Sliced Mango Pickle by following this easy recipe.
Ingredients:
• 1 1/2 tsp Red Chili Pepper
• 1/2 cup Mustard Oil
• 1 1/2 tsp Turmeric
• 1 tsp Onions Seeds
• 3 tsp Glacial Acetic Acid
• 1/2 cup Salt
• 4 tsp Aniseeds
• 1/2 kg Raw Mango Slices
• 3 tsp Fenugreek
How to make Sliced Mango Pickle:
• Add salt to the chopped raw mangoes; set it aside for 8 hours approximately.
• Remove the slices and add glacial acetic acid to the mango water; set it aside.
• Heat mustard oil in a pan.
• Add onion seeds, aniseeds, fenugreek, red chili pepper and salt.
• Fry it for about 5 seconds.
• Allow it to cool; add the mixture to the mango water.
• Spoon to a jar and keep it aside for about one week.
• Mix the mixture every day for better results.
Suggestions: Serve it with chapatis or rotis.
Andhra Tomato Pickle is a very special Andhra recipe. Learn how to make/prepare Andhra Tomato Pickle by following this easy recipe.
Ingredients:
• 1 kg Firm Red Tomatoes (washed and cubed)
• 10 Green Chilies
• 6 tbsp Sesame Oil
• 2 tsp Cumin Seeds
• 2 tsp Fenugreek Seeds
• 2 Tamarinds (soaked in a little hot water to soften)
• 2 tsp Mustard Seeds
• 1/2 tsp Asafetida
• Salt to taste
How to make Andhra Tomato Pickle:
• Heat 3 tbsp of sesame oil in deep pan and add tomatoes.
• Fry it until they are soft and then mash the tomatoes.
• Add to the mashed tomato paste on the Grind the tamarind and green chilies.
• On the other hand heat 3 tbsp of sesame oil and mustard seeds in another pan.
• When they are splitting add the fenugreek seeds asafetida and fry it
• Turn off the fire and put the pan on one side
• Add the hot mix onto the tomato-tamarind-green chili paste and stir well.
• Allow to cool it automatically
Tamarind Ginger Pickle is a tasty spicy tangy tamarind pickle with a dash of ginger. Learn how to prepare Tamarind Ginger Pickle by following this easy recipe. 
Ingredients: • 1/2 lemon sized ball Tamarind (pulp) • 6 one-inch pieces Ginger (peeled, washed and cut) • 10 Green Chillies (chopped) • 1 tsp Fenugreek Seeds (Methi Dana) • 1/4 tsp Asafoetida (Hing) • Salt to taste • 10 tbsp Sesame Oil (Til Oil)• 1/4 tsp Turmeric Powder • 1/2 teaspoon Mustard seeds • 2 Whole Dry Red Chillies • 1 tsp Jaggery (Gur) How to make Tamarind Ginger Pickle: • In a pan, dry roast the fenugreek seeds till brown. Remove from heat and grind it to a smooth powder. • Add asafoetida and salt to it and keep aside. • In a pan, take four tablespoon of oil and lightly sauté the ginger and chillies for about two minutes. • Add turmeric powder to it and cook for some time. Remove from heat and keep aside. • In another pan, heat the remaining oil and add mustard seeds and red chillies. When the mustard starts to splutter, add the tamarind pulp and bring it to a boil. • Now add the powdered fenugreek and jaggery to the tamarind and simmer till the mixture thickens. • Add the sautéed chilli-ginger to it and cook for a few minutes more, stirring continuously. • Remove from heat and allow it to cool before storing it away on a sterilized jar
Ingredients:
• 1 cup Raw Mango (peeled and diced)
• 5 tbsp Sugar
• ½ tsp Saunf (fennel seeds)
• ¼ tsp Kalonji (onion seeds)
• ¼ tsp Haldi (turmeric) powder
• A pinch of Hing (asafoetida)
• 2 tbsp Oil
• Salt to taste
How to make Aam Ki Launji:
• Peel the skin of the raw mangoes and take out the seeds.
• Now dice the mangoes into small pieces.
• Take five cups of water in a vessel and bring it to boil. Add salt, haldi powder, three tablespoon sugar and mangoes into it.
• Blanch the mangoes and drain out the extra liquid left in the vessel.
• Heat 2 tablespoons of oil in a separate pan and add saunf, onion seeds and a pinch of hing.
• Keep stirring till you get a sweet aroma.
• Now add little salt, 2 tablespoon sugar and the blanched mangoes into it.
• Saute for a while and remove from the flame.
• Enjoy this hot and instant pickle with puris or parathas.
Ingredients:
• 5 Capsicums
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• Juice of 2 Lemons
• 1 tsp Chilli powder
• 1/2 tsp Turmeric powder
• Asfoetida powder
• 2 tbsp Oil
• Salt to taste
How to make Capsicum Pickle:
• Wash and cut the capsicum into small pieces. Remove the seeds
• Roast mustard seeds in a pan. When they start spluttering, add fenugreek seeds.
• After mustard and fenugreek seeds get roasted, grind them to make fine powder.
• Stir for a while and add asafoetida, chilli and turmeric powder. Stir again.
• Add capsicum pieces and salt. Stir and put the lid.
• Cook the mixture for few minutes till capsicum pieces are done.
• Occasionally open the lid 3-4 times. Stir and remove from the flame.
• Pour lemon juice and stir well.
• Capsicum Pickle is ready. Store it in a jar or bottle.
Ingredients:
• 5 Amla• 1 tsp Mustard Seeds• 4 Green chillies• 2 tsp Turmeric Powder• 1 tsp Hing• 3 tsp Oil
How to make Amla Pickle:
• Pour little water in a cooker and cook the amlas in it.• Blend the cooked amlas and green chillies.• Heat oil in a kadhai.• Add turmeric powder, mustard seeds and hing.• When mustard seeds start spluttering, add amla-chillies paste and cook for about 5 minutes at low flame.• Amla Pickle is ready.
Ingredients:
• 1 Sour Mango (peeled, seed discarded)• 1 tsp Methi Seeds (roasted and powdered)• 1/4 tsp Mustard Seeds• 1/4 tsp Turmeric Powder• 1 tsp Red Chili Powder• Virgin Sesame Oil• 1 tsp Salt
How to make Mango Thokku:
• Grate the Mango. Keep aside.• Heat oil in a pan and add mustard seeds. Allow spluttering.• Now add turmeric powder and the grated mango.• Add the salt and chilli powder, and turn the heat down to medium.• Keep stirring from time to time.• When the quantity reduces to two-thirds of the original amount, add the rest of the oil and stir for about 2-3 minutes.• Add the methi powder and stir thoroughly. Keep on the stove for a minute more.• Remove the pan off the heat. Keep aside uncovered until cool.• Store in a clean, dry bottle, and cover tightly.• Mango Thokku is ready.
