OLIVE PICKLE

Ingredients

Green olive soaked in salt 1 cup

Fenu greek seeds 2 tbsp

Red chilli 3

Gingelly oil 3 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Preparation

1. Fry curry leaves, red chilli and fenugreek seeds and grind them.

2. Heat pan, add oil, mustards seeds after it crackle, add olive, grinded ingredients, and salt. Mix well.

3. Serve it.

GINGER PICKLE

Ingredients

Ginger 1 piece

Small onion 5

Chilli powder 3 tbsp

Gingelly oil 1/4 cup

Mustard seeds 1 tbsp

Tamarind water 1/4 cup

Jaggery small piece

Salt to taste

Preparation

1. Grind or grate ginger.

2. Cut small onion finely.

3. Heat oil in a pan, add mustard seeds, after it crackle add onion and fry well.

4. Add grinded ginger and mix well.

5. Add tamarind water, chilli powder and salt. Stir well.

6. Add jaggery and turn off the heat when oil starts leaving its sides.

7. Serve it with rice.

GRATED MANGO PICKLE

Ingredients

Peeled and grated mango 2 cups

Gingelly oil 1/4 cup

Fenugreek seeds 1 tsp

Hing 1/2 tsp

Red chilli powder 5 tbsp

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Salt to taste

Preparation

1. Heat a pan add 2 tbsp of gingelly oil, fenugreek seeds and hing. Roast and grind.

2. Heat another pan, add remaining gingelly oil and mustard seeds, after it crackle add turmeric powder and chilli powder. Mix well.

3. To this add grated raw mango and salt. Mix well till the oil comes out.

4. Finally add the grinded fenugreek seeds.

5. Turn off the heat and serve it with curd rice.

TOMATO PICKLE

Ingredients

Tomato 5

Sesame oil 5 tsp

Red chilli powder 2 tsp

Curry leaves 5 leaves

Hing 1/2 tsp

Red chilli 3

Mustard seeds 1 tsp

Salt to taste

Preparation

1. Grind tomato and keep aside.

2. Heat a pan add sesame oil, mustard seeds, red chilli and curry leaves and fry well.

3. Now add tomato paste and stir well.

4. Add salt, hing and red chilli powder and cook until it leaves oil from its side.

5. Turn off the heat. Store it in a closed container.