Coriander Chutney/Pickle

Ingredients:

Coriander a bunch
Tamarind lemon size (Soak it in water)
Dry Red Chili 6 to 8 ( As needed)
Garlic pods 3 to 4
Tomato 1
Uridal 3 Teaspoon
Mustard 1 Teaspoon
Salt
Oil

Method:

• Wash the coriander leaves and chop it.
• Add little oil to kadai and add 2 Teaspoon of urid dal and fry till it turns golden brown colour.
• Add dry red chili and garlic fry for 2 minute.
• Add tomato, coriander leaves and salt and fry for 4 to 5 minutes.
• Switch off the stove and allow the content to cool.

• Grind the content in a mixie or blender along with the tamarind pulp.
• Heat a kadai and add 4 to 5 tablespoon of oil.
• Add mustard when it splits add 1 teaspoon urid dal.
• Then add the grinded content to kadai.
• Allow the content to boil till oil separates.

Pour the coriander chutney in a airtight container and store it in fridge. This goes well with rice as well as dosa and idli.

Lime Pickle

Ingredients:

Large Lime 6
Salt 4 Teaspoon(As needed)
Chili Powder 4 Teaspoon
Asafoetida 1/2 Teaspoon
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Gingelly oil or Sesame oil 8 Tablespoon

Method:

• Cut the lime into medium pieces (all of same size).
• Mix the lime with chili powder, asafoetida and salt.
• Leave it in a airtight jar overnight.
• Next day add sesame oil 5 tablespoon and mix well and leave it aside for a day.
• Next day add 3 tablespoon of sesame oil to kadai.
• Add mustard when it splits add fenugrek and a pinch of asafoetida.
• Add the lime to the kadai and mix well.

Lime pickle is ready, store this in airtight container and keep it in fridge.

Tomato Pickle

Ingredients:

Big Tomatoes 4
Chili Powder 1 Teaspoon
Tamarind a small piece
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Asofoetida 1/4 Teaspoon
Salt
Oil

Method:

• Cut the tomatoes into big pieces.
• Add red chili powder, tamarind and salt to tomato pieces and grind it in a mixcy.
• Add oil to a kadai and add mustard when it splits add fenugrek and asofoetida.
• Add the tomato paste to kadai and fry till oil separates.

Pour it in dry container and store in fridge.

Mango Pickle

Ingredients:

Mango 3
Garlic 15 pods
Ginger same amount as garlic
Chili Powder 3 Tablespoon
Salt 3 Teaspoon (As needed)
Asafoetida 1/2 Teaspoon
Fenugrek (Vendhayam) 1/2 Teaspoon
Mustard 1 Teaspoon
Curry Leaves a handful
Oil 100 ml

Method:

• Cut Mango into small pieces and mix well will chili powder and salt and leave it aside.
• Cut garlic and ginger into small pieces.
• Fry asafoetida and vendayam in a frying pan and grind it into powder.
• Add oil to kadai, then add mustard, when it splits add ginger n garlic pieces and curry leaves and fry for 2 minutes.
• Add the marinated mango pieces and mix well in the kadai and fry for 3 to 4 minutes.
• Before switching off the stove add the powdered asafoetida and vendayam and mix well.
• Switch off the stove.

Mango pickle is my favorite pickle....this is easy to make....Store the pickle in fridge.

Mutton Pickle

Ingredients:

Mutton 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch

Method:

• Cut mutton into small pieces.
• Marinate the mutton pieces with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the mutton pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried mutton pieces and saute for few minutes.
• Add fried vendhayam powder.
• Finally off the stove.
  
• Soak one whole day then use the pickle.

Fish Pickle

Ingredients:

Flesh Fish (King Fish) 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch
Vinegar 50 ml

Method:

• Remove skin and bone from the fish and cut into small pieces.
• Marinate fish with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the fish pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried fish and saute for few minutes.
• Add fried vendhayam powder.
• Finally add warm vinegar and off the stove.
  
• Soak one whole day then use the pickle.