Ingredients: Tomatoes........................1 kg Tamarind........................125 gm Chili powder..................3/4cup Mustard seeds................2 tbsp ( fried without oil and powdered) Fenugrrek seeds.............1tbsp ( fried without oil and powdered) Ginger garlic paste.........1 tbsp Hing...............................1 tsp Oil................................. 1cup Mustard seeds................1 tsp Red chili seeds...............1tsp Method: Wash, cut and squeeze out the juice from the tomatoes in a bowl. Put
the outer part of the juice extracted tomato in sunlight to dry.
Put
tamarind deseeded into the tomato juice and keep it aside for about 7-8
hours.
Once the outer tomato has dried which would take a whole day to
dry, mix it with the tomato juice and tamarind, and grind it in a mixer. Now add, chilly powder, ginger garlic paste, mustard powder, fenugreek
powder and salt.
In a pan add oil and mustard seeds and red chilly seeds
and hing and add this to the grinded mixture.
In a flat utensil, add
the mixture and cover it with a white cotton cloth and keep it in
sunlight till the time all the water has evaporated and oil is seen
seperated. It takes around 3 to 4 days . Once the pickle is done store it
in an air tight container.
Mango thokku is our family favorite pickle. I always make mango thokku in summer season
Ingredient:
Mango...........................5 cups ( grated) Chili powder. ..............1/2 cup Turmeric powder. ........1/2 tsp Fenugreek seeds. .........1tbsp( fried without oil and powdered) Mustard seed................2 tbsp ( fried without oil and powdered ) Mustard seeds. ............1 tsp Asafoetida....................2 tsp Oil(Sesame oil)............1/2 cup Salt...............................1/4 cup or as required Method:
Heat a pan with oil, add mustard seeds.
When mustard seeds pop, add one by one, turmeric powder, fenugreek powder, asafoetida, mustard powder, chili powder, grated mango, salt and saute for 2-3 minutes.
Simmer the flame, to avoid burning, saute nicely till oil is separated.
Leave it to cool.
Store in a dry container and refrigerate it.
It tastes great with curd rice, sambar rice, paratha,and sandwich.
This is my daughter-in low's favourite. This quick chutney for appam, dosa, idly. Ingredients; Serves. 2
Garlic cloves-----------20 nos Chili powder----------1 tbsp (adjust according to taste) Oil-----------------------6tbsp (gingelly oil option) Salt----------------------1 tsp Method; Crush garlic and transfer to the bowl.
