Ingredients:

• Raw Mango – 1
• Chilli Powder – 2 tsp
• Asafoetida/Hing – 1/4 tsp
• Salt – As per taste
• Mustard – 1/4 tsp
• Turmeric – 1/4 tsp
• Fenugreek seeds – 1/4 tsp
• Oil – Groundnut

Method:

• Slice mango into small cubes
• Mix together salt, chilli powder & mango cubes
• Heat oil & temper with mustard seeds, asafoetida, fenugreek seeds & turmeric
• Add the seasoning to the mango mixture & mix well
• Adjust salt & chilli powder as per taste
• Store in air-tight jars. Can be stored for about 4 days

Ingredients:

• 1/4 lb gooseberries (fresh or frozen)
• 1 tbsp thinly sliced ginger pieces
• 1 tbsp thinly sliced garlic pieces
• a few curry leaves
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• a pinch of brown sugar
• salt to taste
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 cup boiled water
• 2 tbsp vinegar
• 4-6 tbsp oil

Method:

• In a pan, heat oil and add the mustard seeds. When the mustard seeds begin to splutter, add the fenugreek seeds and fry till brown.
• Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.
• Reduce the heat and add the spice powders and fry till brown.
• Add the gooseberries, salt and sugar and saute till the gooseberries are soft.
• Add the vinegar and hot water and cook a bit.
• When cool, transfer to an airtight container and leave it for about seven days before transferring to the refrigerator.

Ingredients:

• Prawn – 1 kilo
• Red dried chilli – 125 No.s
• Jeera – 5 Table spoons
• Ginger – 2 inch pieces – 5 nos.
• Garlic – 10 whole pod
• Green chilli – 40
• Gingelly oil – 1-1/4 kilo
• Vinegar – 5 cups
• Salt – 100 gms (add more taste)
• Mustard seed – 2 table spoons
• Curry leaves – 1 Handful
• Turmeric powder – 1 table spoons

Method:

• Heat the oil and keep it in a vessel.Clean the prawns and mix with turmeric powder and salt and keep aside for 15 minutes.
• In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
• Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
• Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
• Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.Peel the ginger and cut into small pieces.
• Grind the red chilli, using vinegar.Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli.
• Soak them in vinegar.
• Grind ginger and garlic and jeera using vinegar.
• Heat the remaining oil in a thick bottom pan.
• When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy.
• Then remove from fire and store in bottles or jars.

Ingredients:

• Seer Fish (Vanjaram) – 1 kilo
• Kashmir dried chilli – 125 No.s
• Jeera – 5 Table spoons
• Ginger – 2 inch pieces – 5 nos.
• Garlic – 10 whole pod
• Green chilli – 40
• Gingelly oil – 1-1/4 kilo
• Vinegar – 5 cups
• Salt – 100 gms (add more taste)
• Mustard seed – 2 table spoons
• Curry leaves – 1 Handful
• Turmeric powder – 1 table spoons

Method:

• Heat the oil and keep it in a vessel.Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes.
• In frying pan fry the fish using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
• Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
• Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
• Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.Peel the ginger and cut into small pieces.Grind the red chilli, using vinegar.
• Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.Grind ginger and garlic and jeera using vinegar.
• Heat the remaining oil in a thick bottom pan.
  When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy.
• Then remove from fire and store in bottles or jars.

Ingredients :

• Mango-12 kg
• Chilli powder-8 cups
• Ground mustard-4 cups
• salt-2 kg
• Fenugreek heated and powdered-1/2 cup
• Asafoetida sauted in gingelly oil and powdered-4 dsp
• Gingelly oil (boiled and cooled)-16 cups
• Sodium benzoate-1/4 tsp

Method :

• Clean the mangoes and cut each into 8 pieces without the removing the skin.
• Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate.
• Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients.
• Add sodium benzoate in it and mix with the pickle.
• Store the pickle in mud vessels.
  Note : The oil should be seen on top. This pickle can be stored for a year.