Fish Pickle

Ingredients

1 kg. fish (any firm fleshed ones like tuna with less bones)
1/4 cup thinly sliced ginger
1/4 cup thinly sliced garlic
5 slit green chillies
2 tsp mustard seeds
1 sprig curry leaves (optional, as it is difficult to get everywhere)
1/2 cup vinegar
1 tsp. fenugreek seeds
1 1/2 tblsp. chilli powder
2 tsp. pepper powder
1 tsp. turmeric powder
salt to taste
oil as required

Method:

Clean and cut the fish into small cubes. Wash them thoroughly. Drain the water completely.
Marinate the fish in 1/2 tblsp. chilli powder, 2tsp. pepper powder, 1 tsp. turmeric powder (from the ingredients above) and salt for half an hour.
Fry the fish and keep it aside.
Heat oil in a heavy bottomed pan.
Splutter the mustard seeds and then put in the fenugreek seeds and curry leaves.
Add the sliced ginger, green chillies and garlic and saute until golden colour.
Add the remaining 1 tbsp. chilli powder and saute. Add the fried fish with more oil. Heat it until the oil becomes hot. Add the vinegar and salt to this and switch off the stove.
Mix everything thoroughly.
Bottle it in clean bottles and keep it air tight. The oil and vinegar mix should cover the fish pieces at all times.

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Garlic pickle

Garlic pickle (വെളുത്തുള്ളി അച്ചാര്‍ )

Ingredients:

Garlic - 1 kg
Fenugreek(Uluva) - 10 gm
Cumin seeds(Jeerakam) - 10 gm
Asafoetida(Kayam) - 10 gm
Lime fruits for extracting juice - 25
Coriander seeds - 30 gm
Vinegar - 1 Tbsp
Jaggery(Sharkkara) - 100 gm
Chilli powder - 100 gm
Turmeric powder - 10 gm
Mustard seeds - 10 gm
Gingelly oil (Nallenna) - 500 ml

THE PREPARATION

Fry the asafoetida, fenugreek (Uluva), coriander seeds and jeera in a pan without using oil.

After they turn brownish grind the contents together and keep separately. Squeeze the juice from the lemons and add some salt to it (around 100 grams)

Splutter some mustard seeds in gingelly oil in a pan, and add the garlic

mix the lime to the pan when the garlic is quarted cooked

when the garlic is half cooked add turmeric,chilli powder,massala powder n salt.

cook for few minutes add powdered jaggery.keep on the stove 4 about 2 minutes....garlic pickle is ready.

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Lemon Pickle

LEMON PICKLE (നാരങ്ങ അച്ചാര്‍ )

Ingredients

10 Large Lemon
1/2 Cup Vinegar
2 tbsp chopped ginger
2 tbsp chopped garlic
3 green chillies chopped
Few curry leaves
Salt as required
1 tbsp Gingelly oil (Sesame seed oil)
3 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp asafoetida powder
1 tbsp mustard seeds

Preparation

Bring a pot of water to boil and immerse the lemons and continue boiling for 3-4 minutes. Take the lemons out and let them cool. Cut the lemons into small pieces (don't discard the juices) and keep it aside. Coarse grind the mustard seeds. Heat the oil in a pan and add the mustard seeds. Add Ginger, garlic and green chillies as soon as the mustard changes color. Cook for 2-3 minutes and add the chilli powder, turmeric powder and asafoetida powder. Add curry leaves and switch off the heat. Add the cut lemons and salt. Add enough vinegar and properly mix together. Keep it covered for a day and the adjust the salt and add more vinegar. You can add some sugar also to sweeten a bit. Keep refrigerated.

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Mango Pickle

MANGO PICKLE (മാങ്ങാ അച്ചാര്‍ )

Ingredients

1 big - Fresh green raw mango
5 to 6 flakes- Garlic, sliced
1 tbsp - Red chili powder
1/4 tsp - Hing powder / Asafoetida
1/4 tsp - Fenugreek powder
Salt to taste
Sesame oil

Seasoning

1/2 tsp - Mustard seeds

Method

1 ) Cut mango with skin on, into small pieces.

2 ) Heat 2 tbsp oil. Keep the heat low, once the oil has warmed up. Add garlic and just fry lightly. Don't brown it. Then on low heat, add red chili powder, hing and fenugreek powder. Stir and fry for a second. Take off the stove and pour on the cut mango pieces. Add salt to taste and mix well with mango pieces.

3 ) Heat 1 tbsp more oil and pop mustard seeds. Pour this on pickle and mix in. Cool and transfer to a glass or ceramic jar.You can warm little more oil and pour on top of the jar, if you want to store this for long time. Keep in room temperature for a day, then store in fridge

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Nellikka Pickle

NELLIKA PICKLE (നെല്ലിക്ക അച്ചാര്‍)

Ingredients:

Gooseberry 1/2 k
Ginger 1 big piece
Garlic 10 to 15 pods
Chilly pdr 2 to 3 Tbsp
Turmeric pdr 1/2 Tsp
Vinegar 2 to 4 Tbsp
Fenugreek seeds
Mustard seeds
Curry leaves
Hing (asafoetida) 3/4 Tsp
Oil (Gingely)
Salt

Method:

Cook gooseberry in water and little salt. Allow it to cool. Keep the water aside and remove the seeds from the berry and slice it into small pieces. Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute till it turns light brown. Reduce the heat and add chilly pdr, turmeric pdr, hing and salt. Roast it well and pour rqd amount of water (water which was used to cook the gooseberry) and vinegar into it and boil well. Add the cooked gooseberry into it and mix well. Remove it from fire and cool it. Store it in an air tight container.

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