Pick your pickle

food fix

Instant chilly pickle

Ingredients: Thick green chilly — 1 cup (cut into 12 mm size), cumin seeds — 1 tsp, fenugreek seeds —  ¼ tsp, asafoetida — 3 pinches, turmeric powder — ½ tsp, sugar —1 tsp, lemon juice — 2 tsp, oil — 2 tsp, salt to taste

Method: Heat the oil in a pan add the cumin and fenugreek seeds.  When the seeds crackle, add the asafoetida, turmeric powder and chillies and sauté for 2 minutes. Add the sugar, lemon juice and salt and mix well. Allow it to cool completely. Serve immediately or store for up to 2 to 3 days in the refrigerator.

Dates pickle

Ingredients: Seedless dates — 100 grams, turmeric, chilly powder, amchur and oil — as desired.

Method: Take oil in a pan and add chilly powder, turmeric powder and amchur powder and fry it until its smell goes off. Take the dates in a container and add all the above ingredients. Let the dates soak nicely (up to 1 week). Once soaked it is a good combination with curd rice, tamarind rice and lemon rice.

Carrot pickle

Ingredients: Carrots — 5, lemon — 4, mustard powder — 3 teaspoons, red chilly powder — 3 teaspoons, ginger — three bits, cumin seeds — 2 teaspoons, fenugreek seeds — 1 teaspoons, oil — 3 teaspoons, salt to taste

For seasoning: oil — 2tsp, cumin seeds — 1 tsp, mustard seeds — 1tsp, curry leaves — a few.

Method: Peal, wash and dry the carrots. Cut them into thin slices. Move these slices into a container. Mix mustard powder and red chilly powder and move them into a container. Fry cumin, fenugreek without oil and make a powder. Add this powder and seasoning to the carrot slices. Add lemon juice and mix all the ingredients well.