KISHMISH AUR METHE KI CHUTTNEY / RAISIN FENUGREEK SEEDS CHUTTNEY

Preparation time: 10 mins
Cooking time: 30 mins

Ingredients:

250 gms raisins (kishmish)
2 tsp fenugreek seeds(methe) whole or powder
1 tbsp sugar (optional)
1 tsp degi mirch powder
1 tsp garam masala or sabzi masala
1 tsp dhania powder
salt to taste

Method:

1. Remove stem of raisins  then wash and soak them over night.
2. If you are using whole fenugreek seeds then soak them as well.
3. Next day drain out excess water from both and coarsely grind them in a mixer grinder.
4. Transfer the ground paste in a pan add sugar and cook on low flame till all the water evaporates and you reach desired consistency.
5. Add rest of the ingredients and cook further for 2-3 minutes.
6. Switch off the gas and let it cool then store the chuttney in an air tight container.
7. Enjoy it with roti sabzi or with parantha or poori. 

Notes:

1. You can use fenugreek powder in place of  fenugreek seeds in that case you need to soak rasins only and add fenugreek seeds powder along with all the spices.
2. If you taste the chuttney immediately it may give a bitter taste due to fenugreek powder but after some time it will settle.

 
 

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INSTAT CARROT PICKLE / GAJAR KA ACHAAR

Preparation Time: 10 mins
Cooking Time: 2 mins
Serves: 4

Ingredients:

1 cup carrot
2 tsp  mustard seeds
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 1/2 tbsp oil

Method:

1. Peel wash and cut carrots in to thin slices.
2. Coarsely grind mustard seeds in a mixer.
3. Combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
4. Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
5. Serve immediately or keep refrigerated till use.
6. This pickle stays fresh for 3 to 4 days.
7. This goes realy well with aalu puri or bhature chole.

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TOMATO PICKLE / SWEET AND SOUR TOMATO CHUTTNEY

Preparation time:10 minutes

cooking time: 15-20 minutes
Servings:10-15

Ingredients:
1/2 kg ripe tomatoes
1" ginger

7-8 cloves garlic
2 tbsp white vinegar
1 cups sugar

1/2 tsp onion seeds
2 tsp salt or as per taste

Method:

1. Grind ginger and garlic into fine paste with splash of vinegar.
2. Chop tomatoes roughly and discard the seeds, put in large pan, and cook till soft and mushy. Add the ginger garlic paste, sugar, vinegar,degi mirch and salt. Cook, stirring frequently, on low heat till sugar melts.
3. Increase heat to high and continue to cook, until chutney reaches desired consistency. Leave to cool.
4. Add onion seeds and mix well.
5. Fill in air-tight jar and keep in the refrigerator.

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CHIBBER KI CHUTTNEY

Preparation time: 15 minutes

Cooking time : 0 minutes

Serves: 3

Ingredients:
8-10 chibbers (mouse melons or mexican sour gherkin)
1 medium size onion roughly chopped
1-2 green chillies as per taste
salt as per taste
red chili flakes or red chili powder to sprinkle

Method:

1. Peel and wash the mouse melons and check each one for bitterness.
2. Now roughly chop them and put them in the mixer along with green chilies,onion and salt.
3. When it is completely ground then take it out in a bowl and sprinkle some chilli powder or chili flakes on it.
4. Serve it along pranthas.

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RAW MANGO CHUTTNEY

Preparation time: 45 minutes

Cooking time : 30 minutes

Serves: 40-50

Ingredients:
1 kg raw mangoes
4-5 tsp salt
1 kg sugar / jaggery
1 tbsp onion seeds (kalongi)
1 tbsp degi mirch
2 tbsp garam masala /sabzi masala
1 tsp turmeric(optional)
1/4 tsp sodium banzoate (preservative) (optional)
Method:

1. Soak the raw mangoes in water for 15-20 minutes then clean them and make them dry with the help of a kitchen towel.
2. Peel and grate the mangoes discard the stone (seed of mango) or  (guthli).
3. Add salt and sugar and keep it in a glass jar in sun  for one or two days.It will release water.
4. Now transfer it in a kadahi and cook it till most of the water evaporates or you reach the desired consistency.
5. Now add rest of the ingredients except sodium banzoate and mix well. Cook further for 5-10 minutes. 
6. Switch off the gas and keep it aside.
7. When it is completely cool add sodium banzoate and mix well. 
8. Fill it in a clean and dry jar and it is ready to be served along with parantha, puri or chapati.

Notes:

1. In case you are adding peservative then don't eat it for two- three days. After that you can use it.  

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AAM KA ACHAAR /MANGO PICKLE

Preparation time: 1hour

Cooking time : 0

Serves: more than 100 

Ingredients:
1 kg cubed raw green mangoes (Ramkela variety is best for this pickle,this is small in size)
1tbsp +3 tbsp salt

15-20 dry red chilies
1 tsp red chili powder  (lal mirch)
1 tbsp turmeric (haldi)
3 tsp fennel seeds crushed(Saunf)
3 tsp fenugreek seeds (sabut mathi)
3 tsp nigella seeds/onion seeds/kalonji
2-3 cups mustard oil

1 tbsp white vinegar

Method:

1. Wash and dry the mangoes and cut in small cubes with skin.
2. Put the mango in a bowl and add with 1 tbsp salt and mix well.
3. Set aside for about 3-4 hour in a big plastic strainer. The mangoes will release water,discard the water.
4. Clean each piece of mango with  dry muslin cloth  and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. they will reduce in volume.
5. Take half of fennel seeds and half of fenugreek seeds and coarsely grind them in a grinder.
6. Add all the ground and whole spices and rest of the salt  and gently rub them with your hands with mango slices.
7. Heat oil till it start releasing smoke ,then keep it aside to get cool. When it is completely cool add 2 cup oil to mangoes.If required you can add more oil later on.
8. Take a transparent plastic jar or a glass jar and spread vinegar all over in the jar, drain out if some excess vinegar is left in the jar.The inner walls of the jar should be coated with vinegar that will protect the pickle from fungus. 
9. Keep the Mango pickle in jar with lid on in sunlight. If possible keep a muslin cloth between jar an lid for a week then you can remove this. This will absorb  moisture present in the pickle.Pickle should be ready in 4-7 days.
10. Do check the pickle regularly and press it downwards with a wooden spoon after a day or two during the first week.
11. Once it is ready it will last for years. Always use a dry spoon while taking out the pickle from the jar.

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SWEET LEMON PICKLE

Preparation time: 40 minutes

Cooking time : nill

Serves: 40

Ingredients:
500 grms. lemons
100 grms. salt
1 tsp degi mirch
500 grms sugar
1 tbsp garam masala


Method:

1. Cut lemon into cubes (8 cubes per lemon).
2. Keep a strainer on a bowl and squeeze lemon cubes over the strainer so that most of the seeds are removed.
3. Now put the lemon juice collected in the bowl in a jar and the lemons as well.
4. Mix the salt and keep the jar aside at least for 15-20 days or till their skin of lemons becomes soft. Shake the jar after regular intervals(after two or three days) so that all the pieces of lemon become soft evenly.
5. The time taken will depend upon the quality of lemons.
6. When the skin of almost all lemons become soft then add rest of the ingredients and keep the pickle in sunlight for a week.
7. Do check and shake the jar after regular intervals.
8. When the sugar is dissolved the pickle is ready you can store this in a cool and dry place for years. 

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GOBHI ,GAJAR,SHALGAM KA ACHAAR

Preparation time: 15 minutes

Cooking time : 15-20 minutes

Serves: 6
Ingredients:
500 gms cauliflower florets
500 gms chopped carrots
500 gms chopped turnip

350 ml white vinegar
4 medium sized onions

2 tbsp mustard seeds (rai/sarson)
1 tbsp cumin seeds (jeera)
1 tbsp red chillies
1 tbsp turmeric powder (haldi)
3 tbsp garam masala

150 gms salt
150 gms ginger (adrak)
150 gms garlic (lehsun)
750 gms jaggery (gur)
400 gms mustard (rai / sarson) oil

Method:

1. Cut and clean cauliflour florets,carrot slices and turnip slices.
2. Boil water in a deep pan, add the cauliflower,carrots and turnip till just soft, drain and keep aside.
3. Spread all the vegetables on a cloth. Keep aside.
4. Combine onion, ginger and garlic and blend in a mixer into a smooth paste.
5. Heat oil in a kadhai, add the paste and saute till the onions turn golden brown in color.
6. Add the remaining masalas and saute for 3 minutes add the red chilli and saute for 1 minute.
7. Cool, add the vegetables and toss well. Keep aside.
8. In another pan, heat the vinegar and add the jaggery and mix well till the jaggery dissolves.
9. Sieve the mixture and add to the achaar and mix well.
10. Cover and keep aside for a week.

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ADRAK KA ACHAAR/ GINGER PICKLE

Ingredients:
100 gms ginger(adrak)
4-5 green chilies
2 lemons juice
1/2-1 tsp salt as per taste
1/4 tsp degi mirch

Method:

1. Peel ginger and clean it with a dry cloth or kitchen towel.
2. Chop ginger in thin long slices.
3. Chop green chilies as well lengthwise in four pieces.
4. Take both the things together in a bowl and mix rest of the ingredients.
5. Shake well and keep it in a warm place for a day, it will be ready to eat.
6. Store this in a container preferably in fridge. 

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HARI MIRCH KA ACHAAR

Ingredients:
100 gms green chilies
2 tbsp mustard seeds(rai)
1 tsp salt
1/2 tsp turmeric powder
2 lemons

Method:

1. Clean green chili with a kitchen towel and remove the stem.
2. Now cut green chilies into 4 pieces lengthwise or in any shape of your choice.
3. Coarsely grind mustard seeds in a mixer and mix salt and turmeric powder in it.
4. Now put all the ingredients except lemon juice in a jar and mix well by shaking it.
5. Now add lemon juice and shake well once again.
6. Keep it in sun for a day or two and when it becomes a bit soft  and become tangy, it is ready to be served.

Note:

1. It is recommended  not to wash the chilies until they are dirty,just clean them with the help of a dry kitchen towel.
2. It will last for more time if you keep it in fridge in a covered container.

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