Gooseberry (Amla) instant pickle

Ingredients

6 pieces of gooseberry/amla/nellikaai

3-4 tbsp oil

1/2 tsp turmeric powder

1/4 tsp asafoetida

Salt to taste

2 tsp red chilli powder

1 tsp mustard seeds

Heat oil and add mustard seeds. When it splutters, add the turmeric powder, asafoetida and gooseberry pieces (cut into pieces leaving out the seed). Fry for a minute and add some water and cook till soft. Add salt and red chilli powder and mix well till the water almost dries up.

Instant amla pickle ready to serve..For storing you can use an airtight container and refrigerate it.

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Maavadu urugaai(Small mango pickle)

This is my mom's preparation..

Ingredients

1 kg Tender raw mangoes (called maavadu, vadu manga)
100 grams Salt
100 grams red chilli powder
100 grams mustard seeds powder
2-3 tbsp castor oil
1 tbsp turmeric powder

Wash and wipe the tender mangoes well. Apply the castor oil to it.

Add salt, turmeric powder, red chilli powder, mustard seeds powder to the mangoes and then water till the mangoes are well covered with the spicy water. Shake well to mix the masala and keep the jar closed. Every day, shake and mix it well atleast 2-3 times. Repeat the process for atleast a week till the mangoes shrink very well in size.

Vadu manga is ready to serve as a side dish.

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Maankaai (Raw Mango) Thokku

This is my mother-in-law's preparation.

Ingredients

1 Raw mango
Salt as per taste
4 tbsp oil
1/2 tsp turmeric powder
1 tsp red chilli powder
Bit of asafoetida
1 tsp mustard seeds
1/2 tsp fenugreek seeds

Remove the skin of the mango and grate it.

Heat oil, add mustard seeds,fenugreek seeds and asafoetida to it. Add the grated mango and mix well. Dont add any water to it. Add turmeric, chilli powder and salt and mix well for some time till the raw smell goes off.

Cool and store under refrigeration. A nice side dish for idli,dosa,chapatis and even rice.

This is my contribution to the WBB-22 May Mango Madness event being hosted by Arundathi

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Simple Ginger Pickle

Ingredients

1/4 kg Grated Ginger
1/2 tsp turmeric powder
Salt to taste
1/2 cup tamarind syrup
3 tsp Red chilli powder
Few curry leaves
2 tbsp sugar
Oil
2 tsp Mustard seeds

Heat oil, add mustard seeds and when it splutters, add all the other ingredients.

Allow it to boil for five minutes.

Cool and store in an air-tight container.

This version of Ginger pickle is my contribution to the Think Spice : Ginger Event hosted by Sunita

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