After 3 long years, I am finally reblogging. This time around, I am just going to go straight to the recipes..So here's my spicy pickle recipe to kick start the blog once again!!
Ingredients:
1) Fenugreek seeds - 2 tbsp
2) Raw mango - 2
3) Sesame oil - 1/4 cup to start with :)
4) Turmeric powder - 1/2 tsp
5) Dry red chilli powder - 2 - 3 tsp (dependeing on how hot your chilli powder is)
6) Asafoetida - 2 pinches or 1/8th tsp
7) Mustard seeds
8) Curry leaves (optional)
9) Powdered jaggery (optional)
10) Salt to taste. (start with 1 tsp).
Steps:
1)Dry roast the fenugreek seeds.Cool and make it into fine powder. (you just need 1/4 tsp or a pinch..so save the rest of the powder for other pickles :) )
2) Peel the skin of the mangoes and grate it.
3) Heat Sesame oil in a pan and add Asafoetida, mustard seeds & curry leaves.
4) When it crackles add the grated mango and turmeric. cook till mango becomes very soft.
5) Add chilli powder and salt. Mix well and cook till the oil separates.
6) Finally add fenugreek powder, jaggery and mix well. Switch off and let this cool.
Note:
1) Pickle should be room temp before it is transferred to the bottle, or the steam will condense on the sides and spoil the pickle.
2) Once you transfer to bottle, on top of the pickle add 1 to 2 tsp of sesame oil to ensure freshness. (optional step)
3) Most imp, any tam-brahmin mom will swear by this..always use sesame oil for the tamil style pickles (or the world will stop spinning...and I am too afraid to go against this theory :D )
4) Skip the jaggery if you do not like the taste of it. I add it whenever I go overboard with the chilli powder.
Ingredients:
1) Fenugreek seeds - 2 tbsp
2) Raw mango - 2
3) Sesame oil - 1/4 cup to start with :)
4) Turmeric powder - 1/2 tsp
5) Dry red chilli powder - 2 - 3 tsp (dependeing on how hot your chilli powder is)
6) Asafoetida - 2 pinches or 1/8th tsp
7) Mustard seeds
8) Curry leaves (optional)
9) Powdered jaggery (optional)
10) Salt to taste. (start with 1 tsp).
Steps:
1)Dry roast the fenugreek seeds.Cool and make it into fine powder. (you just need 1/4 tsp or a pinch..so save the rest of the powder for other pickles :) )
2) Peel the skin of the mangoes and grate it.
3) Heat Sesame oil in a pan and add Asafoetida, mustard seeds & curry leaves.
4) When it crackles add the grated mango and turmeric. cook till mango becomes very soft.
5) Add chilli powder and salt. Mix well and cook till the oil separates.
6) Finally add fenugreek powder, jaggery and mix well. Switch off and let this cool.
Note:
1) Pickle should be room temp before it is transferred to the bottle, or the steam will condense on the sides and spoil the pickle.
2) Once you transfer to bottle, on top of the pickle add 1 to 2 tsp of sesame oil to ensure freshness. (optional step)
3) Most imp, any tam-brahmin mom will swear by this..always use sesame oil for the tamil style pickles (or the world will stop spinning...and I am too afraid to go against this theory :D )
4) Skip the jaggery if you do not like the taste of it. I add it whenever I go overboard with the chilli powder.
