Garlic and Green Chili Chutney

Ingredients

• Garlic cloves 10
• Coriander leaves ½ bunch (finely chopped)
• Mint leaves 4 tbsp (finely chopped)
• Lemon 1
• Salt to taste
• Green chilies 6
• Tamarind water ½ bowl
• Red pepper ¼ tsp

 

Cooking Directions

1. In a blender put garlic, green chilies, green coriander leaves, mint leaves, tamarind juice and blend well.
2. Add red chili, salt and lemon juice, mix.
3. Delicious garlic and green chili chutney is ready to enjoy with snacks or with meal.

Red Chili Chutney

• Ingredients

   
• 
  
• White cumin 2 tsp
• Garlic 8 tbsp
• Cooking oil 4 tbsp
• Salt ½ tsp
• Whole red chili 20
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• Cooking Directions

•  
• 1. Grind all ingredients in grinder.
  2. Heat oil in a fry pan and fry on slow flame until oil comes on surface.
  3. Ready to use.
   

Gajar Ka Achar

Ingredients: 1/2 kg Carrot 4 tbsp Mustard seeds ground 3 tbsp Crushed red pepper to taste Salt 1 bottle Vinegar 2 tbsp Jaggery 1 tbsp Turmeric 6 to 7 glass Water

Method: In a pan boil ½ kg carrots cut into slices till little tender. Remove from water, marinate with 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric and salt to taste. Boil 6 to 7 glasses of water with 2 tbsp jaggery, 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric, salt to taste and 1 bottle of vinegar. Now keep the boiled water and marinated carrots in sun light for 2 days. Now mix both and keep in jar, don’t mix with a wet spoon, use after 3 days.

Aam Ka Achar

Ingredients: • 3 Raw Mangoes (medium sized) • 4 tbsp Red Chili Powder • 4 tbsp Mustard Powder • 3 tbsp Salt • 200 ml Sesame Oil • 1 tbsp Methi Seeds (roasted)

Method: • Clean and wipe dry the mangoes. • Cut them into halves along with the seed. • Remove the pulp from the seed. • Dice the mangoes ensuring that the hard shell is there in each piece inside. • Mix red chili powder, mustard powder, salt, and methi seeds in a bowl. • Add the mango cubes in this powder and mix them well. • Take dry earthen jar and put the mango cubes into it. • Add sesame oil to the mango cubes and mix them well. • Put the jar in sunlight for 3-5 days. • Mango Pickle is ready to eat.

Watermelon Pickles

Ingredients: 16 cups watermelon pieces (approximately 1/2 a large watermelon) 1 cup salt cold water 2 tablespoons whole cloves 3 cinnamon sticks 2 pieces ginger root 1 lemon, thinly sliced 8 cups granulated sugar 4 cups white vinegar 4 cups water

Method: 1-Use the firm light pink watermelon flesh; cut in 1 inch pieces. 2-Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces add more water if needed to cover watermelon. 3-Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain. 4-Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes. 5-Add watermelon pieces and simmer until clear; remove spice bag. (Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.) Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal.