Sweet and Sour Mango Pickle

Sweet and Sour Mango Pickle

Its Mango time...so why not grab some raw mangoes to munch it during the off-season? Crunchy Mango pickle with its sweet and sour taste feel like heaven during winter as we miss the raw one. This pickle is easy to prepare and simply great with all the available spices from my mom's kitchen cabinet. One can store it in the refrigerator for later use or have it instantly and enjoy the mango flavor as awesome as in season!

Ingredients:

• Raw mango 1kg ( cut into small pieces as required)
• Cumin powder 1tbsp
• Carrom (ajwain) powder 1tbsp
• Fenugreek powder 1tsp
• Chilli powder 1tbsp
• Fennel (Sauf) powder 1/2 tsp
• Cardamom 2 pods crushed
• Cinnamon 2 inch crushed
• Salt to taste
• Turmeric powder 1/2 tsp
• Mustard oil 150 ml
• Jaggery 1 cup grated
• Ginger 1 inch grated
• Garlic 8-10 pods chopped

Method:

• Take a glass bowl. Put mango pieces, add salt and turmeric into it. Mix well and rest it overnight.
• Heat a pan, pour oil into it, put garlic into hot oil and stir for a minute.
• Now add cardamom and cinnamon in medium flame.
• Add the grated jaggery and stir. Put cumin, carrom, fenugreek, fennel and chili powder to it.
• Mix it well and stir till the jaggery dissolves.
• Finally, add the mango pieces to the mixture and stir continuously till the spices mix well.
• Turn off the flame when half cooked. It will give a crunchy bite. Do not overcook.
• Sprinkle cumin powder on it and let it cool down.
• Mango pickle is ready to serve. Store it in a glass bottle in the refrigerator.

Brinjal Pickle

Pickle lovers....you are going to love this recipe! This mouth-watering recipe, you will love to have it as a pickle and also it is like a backup for the lady of the house when she falls into a whirl of guests at home. A bottle of brinjal pickle is always hidden somewhere at home by my mom to relieve herself from running out of stock during the sudden visit of guests. She serves it as a side dish with paranthas and also as pickle with rice items. It has a sweet and tangy taste that you can't stop licking your fingers!

      

 Ingredients:

• Brinjal long shaped 1 kg (cut into 2-inch length)
• White vinegar 125 ml
• Garlic 15- 20pods 
   
• Ginger 2 inch chopped
• Dried chili 6 no.chopped
• Bay leaf 2
• Jaggery powder 100gm
• Salt to taste
• Mustard oil 250ml
• Mustard seeds 2tsp
• Cumin powder 2tbsp
• Ajwain (carrom)powder 2tsp
• Fenugreek 1/2 tsp powder
• Cinnamon 2inch crushed
• Cloves 10 no.crushed
• Cardamom 5 no. crushed

     Method:

• Soak the brinjal pieces in saltwater for 5minutes
• Drain the saltwater and wash the brinjal in plain water
• Now Blanche the brinjal in boiled water
• Drain it and soak it in vinegar overnight
• Now heat a pan and pour oil into it
• Add mustard seeds, garlic, ginger, chili, bay leaf, cumin, ajwain, and fenugreek to it. Mix well
• Add jaggery and stir till it dissolves
• Now pour the vinegar-soaked brinjal into it and add salt
• Mix and stir well for 3-4 minutes till the pickle aroma start releasing from the dish
• Now turn off the flame and add clove, cinnamon and cardamom crush to it
• Mix it well and let it cool down
• Store it in an airtight glass bottle
• Keep it in the refrigerator or out in the sun.