Veluthulli Achar / Garlic Pickle

Veluthulli Achar | Garlic Pickle | വെളുത്തുള്ളി അച്ചാര്‍

Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

1. Garlic Pods - 15 nos
2. Nicely sliced Ginger - 1 tsp
3. Gingely Oil - 3 tbsp
4. Chilly Powder - 2 tsp
5. Mustard seeds - 1 tsp
6. Fenugreek powder - ¼ tsp
7. Asafoetida Powder - ¼ tsp
8. Lemon Juice - 1 tbsp or Vinegar - ½ tsp
9. Salt to taste

INSTRUCTIONS : 

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add sliced Ginger and Garlic and saute for 5 minutes.
• Add Salt and mix well.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add Vinegar or Lemon juice to it and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

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Chambakka Achaar Recipe | Pickled Water Rose Apple

Chambakka Achaar Recipe | Pickled Water Rose Apple

INGREDIENTS : 

1. Chambakka - 250gm
2. Chilly powder - 3 tbsp
3. Asafoetida / Hing / Perungaayam - 1/4 tsp   
4. Fenugreek seeds / menthayam / uluba - 1/4 tsp
5. Turmeric powder - 1/4 tsp
6. Oil - 4 tbsp
7. Mustard seeds / kaduku - 1/4 tsp
8. A few curry leaves
9. Salt to taste

INSTRUCTIONS : 

• Wash the rose apples thoroughly. Cut into halves, de-seed and set aside.
• Heat oil in a pan and add mustard seeds. Once the seeds pop, add the fenugreek seeds and fry lightly until fragrant and the colour starts to change. (Make sure you don't over do this otherwise the pickle will turn too bitter. )
• Add the rose apples next with some salt. Saute lightly until the colour starts to lighten and its cooked more than half way through (about 7-10 mins).
• To this, add the chilly powder, hing, turmeric powder and the curry leaves and mix well, frying lightly for another 5 mins or so on low heat.
• Store in a clean, dry jar and use after 2 days for best results.

NOTES : 

• This pickle doesn't keep for too long so refrigerate within 4 days and use within 2 weeks.

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Mixed Vegetable Pickle

Mixed Vegetable Pickle | മിക്സെഡ്‌ വെജിറ്റബിള്‍ അച്ചാര്‍ 

Try out this all-new pickle recipe that sweet, sour and salty all at the same time...

INGREDIENTS :

1. Oil - 1 tbsp 
2. Mustard seeds - ½ tsp
3. Cumin seeds - ½ tsp 
4. Ginger (crushed) - 1 tsp 
5. Garlic (crushed) - 1 tsp 
6. Curry leaves - a few 
7. Pickle powder - ½ pkt 
8. Vinegar - ½ cup 
9. Raw mango pieces in brine - ½ cup 
10. Lemon pieces in brine - ½ cup 
11. Dates pieces in brine - ½ cup 
12. Sugar - 1 tbsp 
13. Salt – to taste

INSTRUCTIONS :

• Heat the oil in a  pan and splutter the mustard and cumin seeds.

• Add and sauté the ginger, garlic and curry leaves.

• Now add the pickle powder and stir well. Pour in the vinegar followed by half cup of water.

• When the liquid begins to boil, add and stir the mango, lime and date pieces.

• Finally, add the sugar and salt and bring to a boil again.

NOTES :

• Mango, lime and date pieces must have been in brine for atleast three days

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Mago Pickle | Manga Achaar

കേരള മാങ്ങാ അച്ചാര്‍ - Mango Pickle

Ingredients

1. Raw mango- chopped- 1 cup
2. Kashmiri chili powder-1.5 to 2 Tbsp( or according to taste)
3. Turmeric powder-1/2 tsp
4. Fenugreek powder-1/4 tsp 
5. Asafoetida powder-2 pinch
6. Mustard seeds-1/2 tsp
7. Fenugreek seeds-1/4 tsp
8. Curry leaves- 10 nos
9. Dried red chilies-2 to 3 nos
10. Boiled and cooled water-1/4 cup
11. Salt to taste
12. Coconut oil- as required

Instructions

• In a mixing bowl,combine together,chopped mango,kashmiri chili powder,turmeric powder,fenugreek powder, asafoetida and salt.Keep aside for 10 minutes.
• Heat oil in a pan and add mustard seeds,let it splutter.Add fenugreek seeds and fry for few seconds.
• Next add curry leaves and dried red chilies,fry for few seconds.
• Add the marinated mango and mix well.Pour in 1/4 cup water and adjust salt to taste.
• Bring this to just under a boil.
• Allow it to cool completely and store in  a glass jar.Keep refrigerated.

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