Sweet Mngo Pickle-Meetha Aam Ka Achar

Meetha Aam Ka Achar

A delicious side dish can be served along with roti, chapathi and many more breakfast dishes and nastas.

Ingredients:
·         Raw mango (grated)	: ½ kg
·         Sugar	: 1 cup
·         Mustard seeds	: 2tsp
·         Asafoetida	: 1 small piece
·         Red chilly pepper	: 1tsp
·         Fenugreek seeds	: 1tsp
·         Salt	: 30 gms
Procedure: Roast asafetida in lightly heated oil and then crush.
Grind mustard seeds coarsely. Make an even mixture of all the above ingredients and store in an airtight jar till a pickle flavour comes out. Shake once daily.

Have a great tasty day

South Indian Sweet Lemon Pickle

South Indian Sweet Lemon Pickle

A delicious side dish can be served along with roti, chapathi and many more breakfast dishes and nastas.

Ingredients:
·         Lemons	:  750 gms
·         Lemon juice	:  ¾ cup
·         Salt	:  ¾ cup
·         Red chilly pepper	: 2tsp
·         Mustard oil	: 1cup
·         Fenugreek powder	: 3tsp
·         Asafetida	: ½ tsp
·         Sugar	: ½ cup
Procedure:
Make 8 equal pieces of each cleaned lemon. Rub salt to the lemon pieces and leave for a week in a glass jar shaking it daily. Heat oil in a pan, remove from the fire, cool a little, add crushed asafetida and mustard seeds and cover the pan. Mix fenugreek powder, chilly powder, lemon juice, sugar and the lemon pieces with the asafetida and mustard seeds and set aside. Serve after 1 week.

Have a great tasty day

Sweet Lemon Pickle-Nimbu Ka Mitha Achar

Nimbu Ka Mitha Achar

A delicious side dish can be served along with roti, chapathi and many more breakfast dishes and nastas.

Ingredients:
Lemon (smooth-skinned)	: 340 gms
Cracked black pepper	: ½ tsp
Salt	: 2tbsp
Shredded jiggery	: 1cup
Fennel seeds (crushed)	: ½ tsp
Fresh lemon juice	: 1/3 cup
Cumin seeds  (crushed)	: ½ tsp
Procedure:
Properly wash the lemons in water; drain and make them dry sunlight for over 5 minutes. Cut each dried  lemon into 8 pieces. Make a smooth mixture of fennel seeds, cumin seeds, salt and black pepper. Make a layer of lemons placing them cut side up in a glass jar and sprinkle with the salt spice mixture all over. Do the process until the jar is full. Cook the jiggery with lemon juice over high heat until it boils; stir constantly, then lower the heat and simmer for 2 to 3 minutes. Cool the cooked jiggery into lukewarm and pour over the lemons in the jar. When cooled cover it with a clean cloth. Place the jar in the sun for 5 weeks and shake 2 to 3 times a day to mix it up thoroughly. After 5 weeks do not set it in the sun, but continue to shake it for another 2 weeks before use.

Have a great tasty day