Mango Pickle

Ingredients:

• Mavinakai/Raw mango - 2
• Salt - 6 tsp
• Sasive/Mustard seed - 1sp
• Methya/Fenugreek - 1 sp
• Red chili powder- 4 to 5sp
• Oil - 1/2 of small bowl
• Red chilies - 5 

Method:

• Slice raw mango into 1 inch equal size dice, add salt and store in a clean, dry glass jar or porcelain jar.It will take 5-6 days for mango to become soft.
• Roast mustard seed and fenugreek seed and powder them roughly.
• Add red chili powder, mustard and fenugreek powder to sliced mangoes and mix well.
• For seasoning heat oil in a pan, Add mustard seed and red chilies which are broken into pieces, Add to the mangoes and mix well.

Lemon Pickle

Ingredients:

• Lemon - 10
• Salt - 10 - 12 sp
• Mustard seed - 1 sp
• Fenugreek - 1sp
• Red chili powder - 3 sp
• Red chilies - 4
• Hing - a pinch
• Oil  - 6 sp

Method:

• Slice the lemon and add salt, store them in clean dry glass jar or porcelain jar.leave it until lemon are very soft and salty. You can keep in sunlight to make the process fast.It will take 5-7 days
• Roast mustard seed, fenugreek seed till you get nice aroma of it, then powdered and added to salty lemon slices.
• Add red chili powder mix well.
• For seasoning, heat oil in a pan, add mustard seed, red chilies and a pinch of hing. 
• Allow them to mix well and leave it for another 2-3 days.Pickles are ready to use.

Ps: Care should be taken to avoid getting in contact with wet.Aways use dry spoon and close lid tightly.
      You can even add few green chilies slitted with lemon slices to add extra spice to the pickle. 

Bettada nellikai/Gooseberries Thokku

Preparation time:20 mins

Ingredients:

• Gooseberries - 5
• Mustard seed- 1 sp
• Fenugreek - 1sp
• Red chilies - 15
• Oil - 10 sp
• Salt to taste
• Turmeric powder - a pinch
• Hing - a pich

Method:

• Heat 2 sp oil in a pan, add mustard seed, fenugreek seed fry well.
• Add red chilies fry until crisp.
• Add hing and a pinch of turmeric powder.
• Add the sliced nellikai/gooseberries and Sauté for few mins.
• Blend them all well in a mixer with added salt.
• Heat remaining oil in a pan, add well blended mixture to it and fry well until oil separates.
• For seasoning heat oil and mustard seed, turn off the flame and add lemon juice.
• It can be served with hot rice and ghee or goes well with curd rice.