Nelli chattu (Pickle from Indian gooseberries)

 INGREDIENTS:

4-5 Indian gooseberries/ Nelli kayi

salt to taste

PREPARATION:

• Steam boil the Gooseberries with little salt.
• Peel the berries and discard the seeds.
• Now grind the berries to smooth paste. Adjust the Salt on higher side.
• Store it in a glass jar ( should not store in plastic or Stainless steel containers), close it with a muslin cloth and sun dry for about a week.
• Now store/ refrigerator with a proper tight lid and can be stored for an year.

How to serve.

• Use a tsp of this paste to a cooker rice, little ghee( clarified butter) and salt if required. mix well and serve. good home remedy for stomach aches.

PREPARATION 2:

• Steam boil the Gooseberries with little salt.
• Discard the seeds. Cut them into pieces.
• Sun dry them 
• Store them in an air tight jar..
• can be used as candies.

Kanchikayi Uppinakayi (Citron Lime Pickle)

INGREDIENTS:
1 Kg Kanchikayi or Citron Lime
1/3rd cup Salt dry roasted
1/4 th cup sugar
2 tbsp Mustered Seeds
1 tsp Jeera
1 pinch Hing or Asafoetida
10-20 Pigeon eye chillis

PREPARATION:

• Dry roast mustered seeds,Jeer,Hing and chillis, cool them.
• Dry grind them to coarse powder and keep aside.
• In a mixing bowl add Roasted salt and Sugar. 
• Peel the Limes and remove the juicy vesicles and add them to the mixing bowl.
• Now add the ground spice powder to the mixing bowl and give a proper stir.
• Store it in a airtight , sterilized bottle for a week and then adjust the salt and spice if required.
• The pickle can be stored more than a year if refrigerated.

Mango Pickle

INGREDIENTS:
2 big size Mangoes ( max possible sour in taste)

1/3  cup salt

½ cup sesame Oil

5-6 tsp mustered seeds

4 tsp jeera

3-4 tsp red chilli powder

A pinch hing


PREPARATION:

• Wash the mangoes and wipe it properly and keep aside.
• In a frying pan take salt and fry it properly, keep aside.
• Cut the mangoes into 1” cubes and mix with the salt.
• Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
• Mix the powder with red chilli powder.
• Now add this to mangoes and mix it very nicely.
• In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
• Once the mustered started spluttering turn off the heat and let the oil cool down.
• This oil is to be added to the mango mixture.
• Mix it well and store it in a dry container with out touching for 5-8 days.
• Now the mango pickle is ready to use.