Mango Pickle

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Raw mango	500 grams	Washed and tapped dry
Salt	1 cup
Methi seeds	1 tsp
Jeera	1 tbsp
Mustard seeds	1 tsp
Oil	¾ cup
Green chillies	100 grams	Washed and tapped dry
Hing	1 tsp
Kalonji	1 tsp
Saunf	1 tsp

Method:

Cut the mangoes in cubes and cover it with a clean cloth and let it dry in sun for a day completely. Dry roast the methi seeds and jeera separately. Cool and grind it to a powder. Grind the green chillies coarsely.

       

       

Mix the dried mangoes, ground green chillies, methi seeds and jeera powder, kalonji, hing, saunf, mustard seeds and salt in a large bowl. Heat the oil to smoking point and cool it completely. Add this to the mixture prepared in step 3 and mix well. Transfer this mixture to a clean and airtight container.

       

Keep the container in sun for 2-3 days and allow it to cook. Mix the pickle everyday once you remove it from sun.

Allow it to cool completely on the last day and store in refrigerator overnight before serving.

Serve it with the dish of your choice.

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Coriander Chutney Powder

Servings: 200-300 grams

Ingredients:

Content	Quantity	Comment
Channa dal	1 cup
Urad dal	1 cup
Toor dal	¼ cup
Coriander leaves	1 cup	Cleaned, dried on clean towel and chopped
Dried red chillies	8-10
Mustard seeds	1 tbsp
Tamarind	1 small Lemon size
Copra	½ of medium size copra	Sliced
Oil	1-2 tbsp
Hing	½ tsp
Salt	To taste

Method:

Dry roast the dals separately on medium flame and allow it to cool.

       

       


Add a tbsp of oil to the pan and add mustard seeds, once it starts spluttering, add tamarind and roast a bit. Add the coriander leaves and roast till light dry. Do not burn the leaves. Set aside to cool. Do not mix this with the dals.

       


Roast the red chillies till light brown and set aside to cool. 

       


Grind the ingredients in step 2 with red chilies and copra to a smooth powder. 

       


Add the dals to this mixture along with  hing and salt and grind it to a light coarse powder. 

       


Cool and serve with dish of your choice.

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Mixed Fruit Jam

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Apple	2 big	Peeled and cubed
Papaya	1 medium sized	Peeled and cubed
Black seedless grapes	2 handfuls	Washed and tapped dry
Sugar	2-3 cups	Powdered
Lime juice	1 tbsp
Clove	1-2
Elaichi powder	½ tsp

Method:

Grind together all fruits to juice in a juicer. Combine the juice, 2 cups of sugar, clove, elaichi powder and mix well. Cook on low flame. Once the sugar dissolves, add lime juice and mix well. Cook until the mixture thickens to a jam consistency.

       

       

Cool and store in a cool and dry place or in refrigerator. Serve with the dish of your choice.

Tip:

1. Add more sugar if required after you are halfway through if you feel the sweetness is less.

2. You can make pineapple jam similarly. Save some pineapple pieces to get enhanced flavor.

3. You can use fruits of your choice. Also you can add more fruits if you wish to.

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Apple Jam

Servings: 200grams

Ingredients:

Content	Quantity	Comment
Apples	2 big	Peeled and grated
Sugar	1 cup powdered	More if needed based on the sweetness of the apple
Clove	1
Lime juice	1 tsp
Salt	A pinch

Method:

Take the grated apple and powdered sugar in a large heavy bottom pan, mix well. Allow the sugar to dissolve. Add just a nominal pinch of salt and the clove and mix well. Let the apple cook on low flame. Continue cooking till you get the jam consistency.

       

       

Cool and enjoy with the dish of your choice. Store in a cool and dry place or refrigerate.

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