Mango pickle with gunda and kair

 Month of may is a busy month .summer vacation keeps moms busy.arrival of mangoes is another reason.Raw mangoes are to be processed in various ways to preserve like  chutney,pickles and kairy pana etc.I have posted the recipe of chutney already.Here is the recipe for pickle.
Ingredients required

Raw mangoes medium size 2
Gunda (called lassode in some parts)  15
Kair (a desert vegetation).                    1/4 cup

Salt.                                                        1/4 cup
Turmeric.                                               2 tab spoon


Chilli.                                                     4 tab spoon
Methi seeds.                                           4 tab spoon
Hing.                                                      1/4 teaspoon
Oil.                                                         1 cup



Wash and wipe mangoes and cut inti one inch pieces
Wash and steam gunda for five minutes by keeping in a trainer over a pot of boiling water.










Remove gunda from strainer and let these dry by spreading on a clean cloth for an hour.
Processing of kair
Remove the kair from small twigs and soak in a clean water for two days.
On third day change water and add salt to it .after every two or three days change water and add salt.
Initially these are bitter in taste but after ten to fifteen days these will become tasty giving a sour and salty taste .now these are ready to be pickled .
Wash with a clean water to remove extra salt and spread on a clean cloth for two three hours.

Pickling
Heat oil   3 tabspoon oil in a pan and hing powder.switch off the flame and add methi first and then
chilli and turmeric powder.Add salt and mix well.Let it cool for an hour.When it is at room temp then mix mango,Gonda and kair.Store in an air tight glass jar.On third day heat some oil and remove from

flame.add hing and let it cool.When at room temp then pour over the pickle.pickle should be always covered with oil in.   the jar.When methi seeds become soft then it is ready to use.It takes a week for pickle to be edible.

Tips. To keep pickle fresh avoid any moisture entering into the container.
For this pickle should be always covered with oil

One can buy pickle container which drains of the extra oil while serving and dips pickle  again in the oil.
This is very convenient device.Avalable on Amazon.

Lemon pickle (salted lemons)

salted lemons

When we talk about pickle then mango and lemon are everyone's favorite.People living in desert are used to
 preserve vegetables by drying ,salting or caramelising.This way these can be used when required.
Here is the recipe to preserve the lemons.It is very simple and usefull.In old days when there were no refrigerators to store fresh vegetables and fruits then these pickling methods helped.
This recipe we will make lemons salted.

Ingredients required
 20   kagazi lemon(thin skinned )
100 gms salt
A  glass jar with lid
Wash and dry lemons and put into the jar and add salt .Cover and stir the contents up side down few times a day .This should be done for 10 to 15 days .Then the lemon skin will become tender and the color will change.The shelf life af these lemons is more than a year.as the time passes lemons become more juicy and gives an  apetising  aroma .
These salty lemons can be used to make pickles.
Ingredients required
10 salted lemons
25 gms methi seeds
10 gms kalonjee(onion seeds)
2 table spoon salt
2 tablespoons red chilli powder
1 tabspoon turmeric powder
1/4 teaspoon hing powder
 50 gms oil

In a pan pour  4 tabspoon oil and heat it when oil start giving vapous then remove from the heat and pour hing. 
Now put methi then kalongee,Stir once and then add chilli and turmeric powder.Stir and leave it to cool.
Let this mixture cool to room temperature.
Till then wash the lemons to remove extra coating of salt,wipe with  a clean cloth and dry for 30 minutes in sunlight.
With the help of a knife cut these into four pieces and remove the seeds .Now mix lemon pieces with spices mixture and store in air tight container.
On third day heat remaining oil til it starts giving vapours.Remove from the heat.Add hing and let it cool to room temp.Now pour this oil into the jar to cover the pickle fully with a layer of oil.
Pickle will be ready in next two three days when methi seeds will become soft to chew.

Sweat pickle
10 lemons salted
2 tabspoom salt
6 tabspoon sugar
2 teaspoon garam masala
wash and dry lemons and then cut into 4 pieces.Remove seeds .Now mix all ingredients into lemons .Mix well and store in a dry jar .After 4 to 5 days sweat pickle is ready to eat.

Tips:-

1 As the lemons are salted so less salt will be required for preparing pickle.
2 For storing salted lemons the jar should be moisture free.

Lemon Pickle(Neemboo ka Achaar)

Achaar Neemboo Ka

                              Pickles adds taste to our lunch ,dinner or breakfast.Pickle making started with the idea of preserving vegetables to use these during off  season.Slowly this became the essential part of our food.
One can get dozens of varieties of bottled pickles in stores.But the taste and flavor of fresh home made pickle is incomparable.

Here is the recipe of lemon pickle in this series .I will keep on posting other .
The most popular pickles are Mango,lemon and chillies.

                    As the new and fresh lot of lemons have arrived let us make lemon pickle .

            Ingredients required:-

                                          
6  Lemons (fresh and kagaji :-  Lemons with thin skin are called kagaji)
   
2 table spoon  salt

2 table spoon methi seeds

2 table spoon red chilli powder

2 teaspoon turmeric powder

1 teaspoon kalonjee(onion seeds)

1/4 teaspoon Asoefaetida powder

1/2 cup oil

Preparation

Clean and dry lemons and cut into four pieces and put in a ceramic or glass bowl..Pour all the spices
except hing and oil on it and mix thoroughly

                                                                    
Store in a dry glass container for two days.

                                            

On third day heat the oil till vapours starts and switch off the flame.After two minutes add hing .Now let it cool till it comes to room temperature. Pour this oil on the pickle .Pickle will be ready after five days.