Mango Pickle - Hot N Sweet Twist

Its now Mango season... Enjoy eating lots N lots of Mangoes before the season ends... Lets make yummy pickle in this Mango season. Its Quick and easy pickle that tickles your palate! Hot N Sweet Mango Pickle is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet and spicy Mango Pickle can be served with Chappathis or Rotis or Curd Rice of your choice.

Ingredients:

1. Raw Mango Cubes - 1 cup
2. Oil - 2 tbsp
3. Fennel seeds - 1 tsp
4. Mustard - 1/4 tsp
5. Coriander Powder - 1 tbsp
6. Red Chilli Powder - 1 tbsp
7. Turmeric Powder - 1/4 tsp
8. Sugar - 2 tbsp
9. Water - 1/4 cup
10. Salt as per taste

Cooking Method:

Cut the Mango into Cubes. Be ready with the Ingredients.

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1. Heat the Oil in heavy bottomed Pan, add the mustard seeds, let it splutter and then add the fennel seeds and saute on a medium flame for few seconds.
2. Add Raw mango cubes, mix well and cook on a medium flame for 2 mins, while stirring continuously.
3. Add 1/4 cup water, coriander, chilli and turmeric powders, sugar, salt and mix well and cook in a medium flame for 2 to 3 mins while stirring Occasionally.
4. Allow the pickle to cool down completely.
5. Once cooled serve or store in an air tight container and refrigerate.

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Now your Colourful Spicy and Sweet flavour Mango Pickle is ready to have as such or with Curd Rice...

Spicy Tomato Pickle / Spicy Thakkali Thokku

Everybody likes Pickle verymuch and I am not exceptional. Here I am sharing you a quick, easy and tasty method of preparing Tomato pickle which can be used as multipurpose pickle. In our home everybody likes this pickle. Whenever tomato season starts the first thing we do is preparing this tomato pickle. This pickle can be carried on short journeys as a side dish for Chappathi's or Dosa's.

Ingredients:

• Apple or Sweet Tomatoes - 3/4 kg
• Mustard - 1 tsp
• Red Chilli Powder - 3 tsp
• Turmeric - 1/2 tsp
• Fenugreek Powder - 1/2 tsp
• Hing / Asafoetida - 1/2 tsp
• Curry leaves
• Salt as per ur taste

Important Point to be Noted:

Select Apple or Sweet Tomatoes ie the tomatoes should not be sour. Do not select country tomatoes for this pickle. Select good quality tomatoes. It must be reddish in colour.  So that u will get a good taste.

Cooking Method:

Wash all the tomatoes thoroughly. Cut in to pieces and grind in a mixer grinder until u get a smooth puree.

Be ready with the spices. You have to add immediately one after other.

• Take a deep bottomed Kadai add mustard. Wait patiently till all the mustard gets spluttered. Switch off the stove(so that chilli powder will not get burnt).
• Now add red chilli powder, turmeric powder and curry leaves. 
• Switch on the flame add the tomato puree and stir well. Let it cook in  a medium flame till the oil floats on the upper layer. Stir Occasionally. It takes about half an hour to get cooked.

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• Meanwhile in another pan add the required salt and fry for half a minute. So that the moisture in it leaves.
• Now the puree thickens and reduced in quantity. It attains the pickle stage.
• Its the right time to add the fried salt. 
• Leave for some more minutes. Let all the salt gets mixed nicely with the pickle. Check for salt and finally add the fenugreek powder and Hing to the pickle and switch off the Stove. It looks yummy and bright red in colour. 

This spicy and tangy Tomato pickle goes well with Curd Rice, Chappathi, Roti, Dosa, Idly and with any Variety Rice.

Notes:

• This Tomato pickle can be kept in room temperature for only 5 days and in fridge for about 1 week upto 10 days depends on careful handling.
• Carefully handle with spoons.
• Take required quantity of pickle in a cup and immediately keep inside the fridge.
• Keep in an airtight container in fridge or while carrying.
• You may increase or decrease chilli powder quantity according to your requirement.