Date Chutney

Ingredients:

1/2 kilo Dates (Khajoor), 2 teaspoon fresh Ginger (Adrak), cut into thin long strips, 4 teaspoons Salt (Namak) (level),1 cup Sugar (Cheeni), 6 teaspoons Raisins (Kishmish), 1 1/2 cups or 2 cups Vinegar (Sirka), 1/4 cup blanched Almonds (Badam), 2 Cloves (Lavang), 2 big Cardamoms (Elaichi Moti), 1/4 teaspoon ground Cinnamon (Dalchini), 1/4 teaspoon Red chili pepper (Lal Mirchi) .

Method:

Stone the dates and cut them in halves.Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.

Now add sugar and cook until the mixture thickens.Remove from the fire, add raisins, almonds slit into halves and stir well.

While the chutney is hot pour into clean jars and cork tightly. Your date Chutney (Khajoor ne Chutney) is ready .

Serve after 4 days.

Gor Keri Pickle

Ingredients:

 Raw firm mangoes (preferably Rajapuri mangoes) - 3 kg, Crushed mustard seeds - 1 cup, Crushed fenugreek - 1/2 cup, Crushed dhana kari - 1/2 cup, Turmeric powder - 1 1/2 tbsp, Salt as per taste, Pinch of hing, Jaggery, crushed - 1 kg, Sugar - 1 kg, Red chilli (as per taste) - 1/4 cup - 1/2 cup, Mustard oil - 1 1/2 cup.

Method:

Peel the mangoes and chop in to medium size chunks.Wash the chunks.Place it in a jar.Add 2 tbsp salt and 1 tbsp turmeric powder. Shake the jar so the pieces are evenly coated.Keep aside.

Shake jar in a pendulum motion every 7-8 hours, for a day.Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes.

Dry the chunks and let it dry on towel for 4-5 hours.Heat 1 cup mustard oil very well till smoky.Add dhana keri, and crushed fenugreek.Remove from fire, and let it cool slightly.

Then add mustard, hing and salt.Let the oil cool completely.Then add turmeric and red chilli powder.Mix it well.

Add sugar and jaggery.Mix it well with hand, to make a smooth paste.

Then add mango chunks.

Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occassionaly.

Put the pickle in an air-tight container and press down lightly.Put more oil, if required as oil should float on the pickle.

The main jar should always have a layer of oil floating on top.

Kacchi Keri Ni Chutney

Ingredients:

1/2 cup raw mango , peeled and grated 1 cup chopped coriander 2 green chillies, chopped 1 teaspoon cumin seed powder (jeera) 1 tablespoon sugar salt to taste .

Method:

Grind all the ingredients in a blender into a fine paste.Add a little water while grinding to adjust the consistency.  Kacchi Keri Ni Chutney ne chutney is ready.

Note: can Use 1 cup of grated coconut and 1 tablespoon of chilli powder instead of coriander and green chillies.
 

Lemon Chutney

Ingredients:

1/2 kg Lemons (Nimbu), 250 grams Sugar (Cheeni) (2 cups heaped), 1 teaspoon Red chili pepper (Lal Mirchi), 2 tablespoons Salt (Namak), 1/4 teaspoon ground big Cardamoms (Elaichi Moti), 1/8 teaspoon ground Cloves (Lavang) .

Method:

Wash the lemons and wipe with a cloth. Squeeze out the juice and add salt to it. Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.

Add sugar, Red chili pepper , cardamoms and cloves and mix.

Keep it in the sun until sugar is dissolved.This chutney can be preserved for one year if it is kept in an airtight jar.

Delicious Lemon Chutney is ready.
 

Lemon Pickle

Ingredients:

1 kg Lemons (Nimbu), 1/2 kg Sugar (Cheeni), l teaspoon asafoetida, 4 teaspoons Red chili pepper (Lal Mirchi), 2 teaspoons Turmeric (Haldi), 3/4 cup Salt (Namak) .

Method:

Cut each lemon halfway through. Stuff with salt and turmeric powder and put in an airtight jar for one month.

The lemons will leave some water. Drain it and cut each lemon into four pieces. In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar.

Cork tightly.

This pickle can keep for two years. This Lemon Pickle is delicious in taste.

Mango Chutney

Ingredients:

4 cups under ripe mangoes (diced), 1 cup raisins, 1 cup dates, chopped, 4 oz green ginger, chopped, 1 teaspoon mustard seed, 4 cups sugar, 2 oz salt, 2 cloves garlic- minced,2 hot peppers-chopped,4 cups red wine vinegar,
1/2 lb. onions-chopped.

Method:

Add fruit and peppers to vinegar and allow to steep until the next day.

To Mangoes, add sugar, ginger, garlic, onions and other seasonings.

Simmer all ingredients together gently until Chutney is thick and orange - brown.

Your Mango chutney is ready to serve.
 

Mango Pickle

Raw mangoes 500 gms, Fenugreek seeds 3 tbsp., Fennel Seeds 4 tbsp., Red Chili Powder 2 tbsp., Turmeric Powder 2 tsp., Mustard Seeds 3 tbsp., Mustard oil 350 mls., Salt As per taste.

Method:

Cut raw mangoes into half, remove seed and then cut them inch sized pieces. Apply turmeric powder and salt, rub nicely adn then keep it for half an hour. Drain out excess moisture.

Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder. Heat mustard oil until smoking point, remove and let it cool. Mix fenugreek seeds, fennel and mustard powder with red chili powder.

Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Mix thoroughly.

Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.

Make sure you stir the contents of the jar for the first two weeks at least once a day.

This is to ensure that the mango pieces are always in contact with the oil. Your mango pickle is ready .

Mint Chutney

Ingredients:

Mint leaves – ½ cup, packed, Onion – ¼ of a medium, Tomato – ½ of a medium, Ginger – ½” piece, Garlic – 1 clove, Green Chili – 1 or to taste, Lemon Juice – ¼ cup, Salt – ½ tsp (or to taste), Chat Masala – ½ tsp, Sugar – ½ tsp.

Method:

In a blender, add the following – Onion, Tomato, Ginger, Garlic, Green Chili and Lemon Juice. Grind well. Add in the washed Mint leaves, Salt, Chat Masala and Sugar and grind again till the mixture becomes smooth and everything has blended well.

Mint Chutney is ready.

Pour into serving dish.

Makes about ½ cup and can be served with pakodas, Puda, chaat….
 

Mixed Vegetable Pickle

Ingredients:

Vegetables like carrots, knol khol, radish ( mullangi), chow chow, big onion, small onions, bittergourd, beans, tender green chillies can be used. Cut into 1” pieces, Chopped vegetables - 5 cups, Mango - ½, Lemons - 12, Red chilli powder - 1 cup, Salt - 2/3 cup, Methi powder - 3 tsp, Haldi - 1 tsp

To temper:
Gingelly oil - 1 cup, Mustard seeds - 1 tsp,Hing powder - 3 tsp.

Method:

Wash well & drain the vegetables.Cut them.Chop 4 lemons & squeeze the other 8.

Heat oil & temper as given.Add the vegetables & lemon pieces & fry a little.Then add chilli powder, salt, haldi & methi powder.

Fry for a while.

Remove from flame & cool.Add lime juice & mix well..

Oil should cover completely.Peas, raw manathakkali & 50 gms garlic ( peeled) can be added raw.

Mixed Vegetable Pickle is ready.

Peanut Chutney

Ingredients;

1/2 cup - Roasted Peanut , 1 big - Shallot, diced, 2 - Dry red chili, 3 tbsp - Yogurt/Curds ( medium sour ), Salt to taste

Seasoning:

1/2 tsp - Mustard seeds, 1/4 tsp - Jeera / cumin seeds, A pinch or two - Hing / Asafoedita, 1 sprig - Curry leaves, 2 - Dry red chili, Sesame oil.

 Method:

Heat oil in a pan, add shallots, dry red chili and fry lightly till shallot is fried a bit. Cool.Into a blender, add roasted peanuts, fried ingredients, yogurt, salt to taste and little water and grind to a smooth paste.

In a pan heat oil, pop mustard seeds, then add jeera, dry red chili, curry leaves and hing. Pour this seasoning on top of the chutney and mix in. Peanut chutney (Singhdana ne chutney) is ready to serve.

Serve it with Dosa.

Red Chilli Pickle

500gm red chillies, 100gm mustard seed powder, 7-tbsp lemon juice, 2-tbsp haldi powder, 4-tbsp oil, Salt to taste.

Method:

Wash the red chillies and cut off the tops.Remove the seeds of the red chillies and cut in to long thin Pieces.

Heat the oil till smoking; add the mustard seed powder and haldi powder in it. Turn off the flame. Cool at room temperature and add lemon juice and salt to taste. Then add chopped red chillies.

Mix well so that all chillies get coated with the mustard seeds masala.

Take clean glass and place the red chilli pickle in the jar.

Sweet-Salty mango pickle

Ingredients:

675 gms green mangoes, 575 gms sugar, 2 tsp salt, 1 tbsp saunf, 2 tsp badi elaichi, 1 tbsp black chili, 1 tsp red chili powder

Method:

Wash the mangoes followed by peeling and thickly grating them. Add sugar and salt and mix well in big container. Roast saunf, badi elaichi and black chili and blend in chili powder followed by mixing with the sweetened mangoes. Keep the mango pickle into a an uncontaminated pot or jar, wrap with a clean piece of cloth and leave out in the sun or in warm, light place for about a week.

Shake the jar atleast once a day.

Sweet-Salty mango pickle is ready.

Vegetable Sour Pickle

Ingredients:

12 - big lemons, 6 - lemon (juice), 50 gms - gavar, 50 gms - chillies,50 gms - carrot, 50 gms - bhindi (lady fingers), 1 tbsp - ginger, 1 tbsp - green turmeric (fresh), 1 tbsp - amba haldi

For Masala:
1 ½ cup - salt
1 tbsp - turmeric powder

Method:

Cut the lemon into 4 pieces. Apply salt and turmeric powder to the lemon pieces.

Store in an air tight jar for two days. After two days make thin chips of carrot, ginger, green turmeric and amba-haldi.

Slit all the green chillies and bhendi. Put all the cut vegetables in the jar with lemon pieces. Pour the lemon juice over the vegetables and ensure that they are totally immersed in the lemon water In the jar.

Use after 4-5 days.

Meanwhile mix thoroughly once every day.

Note:

This pickle will remain fresh for 10-15 days. If required to keep longer it is advisable to refrigerate.