Mango Pickle - Keri Ka Achar

Ingredients:

Raw Mango (hard) 1 kg
Vinegar (to wash raw Mangoes) 1 cup
Oil (cooking Oil or sesame Oil) 1 litter
Garlic Cloves pealed 1 cup
Crushed red pepper (kuti lal mirch) 1/2 cup
Crushed Coriander seeds (kuta hoa dhania) 1/2 cup
Crushed Mustard seeds (Rai) 4 tbsp
Fenugreek seeds (methi) 1 tsp
Onion seeds (kalonji) 1 tbsp
Turmeric powder (haldi powder) 1 tbsp
Vinegar (sirka) 3 tbsp
Salt 1 1/2 tbsp

Cooking Method:

Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
- Now grate these raw mangoes with skin.
- Wash garlic cloves with vinegar and dry well.
- Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
- Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon.
(if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well)

Stuffed Chillies

Ingredients

Green chillies 6 to 7 (large)
Lemon juice of 2
Dry mango powder 1 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Red chilli ½ tsp (crushed)
Chaat spice ½ tsp
Red chilli powder ½ tsp
Turmeric ¼ tsp
Salt to taste
Cooking oil 2 tbsp
Water as required

Cooking Method

Heat oil in a frying pan and add in all the spices.
Saute for a while and add some water to it.
Slit the green chillies from the center and stuff them with a small quantity of spices mixture.
Add the stuffed chillies to the remaining spices mixture and simmer for 2 to 3 minutes.
Mix in lemon juice and turn off the flame.
Serve with daal chawal (lentils and rice).
Tip: If green chillies cause a burning feeling to your hands, mix washing blue with water in a pot and dip your hands in it.
Then soak a small lump of raw sugar in water and massage your fingers with it. It will cure the burning feeling.

Gajar ka Achar

Ingredients

Carrot 1/2 kg
Salt 1-1/2 tsp
Green chillies 15
White vinegar 1 cup
Sugar 3 tbsp
Garlic 15-20 cloves
Cauliflower 200 gms
Crushed mustard seeds 1 tbsp
Crushed red chilli 1-1/2 tbsp

Cooking Method

Scrape and slice the carrots lengthwise.
Cut cauliflowers in to medium pieces.
Now in a pot cook vinegar then add sugar cook it till melt.
Now remove from heat and add all spices and vegetables and toss to mix.
Heat oil and as soon as oil begins to smoke remove it from the heat and cool it for 5 minutes,then transfer in to a sterilized glass jar.
Consume this pickle after a few days and shake the jar two or three times daily.
Chef's tips:Wash all vegetables and drain the water, spread vegetables on a clean cloth or towel dry properly.