Lemon Pickle

Ingredients                                        

Lemons	5-10
Green chillies (long)	1 optional
Mustard seeds	1 tspn
Hing	1 tspn
Pickle masala	2 tbspn
Salt	As per your taste
Oil	10 ml

Method

1. Wash and cut lemons into very tiny pieces. Put it in a bowl and keep aside.
2. Add salt and mix thoroughly. Keep it in the fridge for about 10 days.
3. The lemons have soaked in the salt and become soft and juicy. Now add pickle masala and mix everything well with a dry spon. If you are using readymade pickle masala, then add only a tiny bit of salt as the masala already contains salt.
4. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the lemons. Mix it and store it in an air tight container.  

Tomato Thokku

Ingredients                                        

Ripe tomatoes	1  kg
Methi seeds	2 tspn
Mustard seeds	1 tspn
Asafoetida	½ tspn
Chilli powder	2 tspn or as per taste
Salt	As per taste
Oil	50 ml

Method

1. Wash and dice tomatoes into very tiny pieces and keep aside.
2. Heat about 40 ml oil in a heavy bottom pan and add methi seeds. When it turns brown, add the tomatoes and fry for few minutes. It will leave water but don’t worry! Cook in a medium heat stirring occasionally. Make sure it does not get burnt or stick to the pan.
3. When all the water has evaporated and it starts to become thick, add chilli powder and salt. Keep frying until the oil leaves the side of the pan and the tomatoes have changed the colour and become thick.  Make sure it is not watery as this has to be thick and chutney-like consistency.
4. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the fried thokku.
5. When it is completely cooled, store it in a dry container and keep it in the fridge. It will last up to a month when stored properly. This goes well with anything.

Green Pears Pickle

Ingredients                                        

Green pears (very firm & raw)	2 or 3
Lemon	1 big
Mustard seeds	½  tspn
Hing/Asafoetida	¼  tspn
Pickle masala	2 tbspn
Salt	As per your taste
Oil	1 tspn

Method

1. Wash and cut the pears into very tiny pieces.
2. Squeeze lemon juice and put it in a bowl and keep it aside.
3. Add pickle masala and salt and mix it thoroughly. If you are using readymade pickle masala, then only add a tiny bit of salt as the masala already contains salt. If you don’t have readymade pickle masala, then fry about 10 red chillies and 1 tsp of methi seeds without oil and when it is cool, powder them.
4. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the pears and mix it. Store it in an air tight container in the fridge. It will last up to 2 weeks. 

Please feel free to leave your comments below. 

Carrot Pickle

Ingredients                                        

Carrots	2 or 3
Mustard seeds	½  tspn
Hing /Asafatida	½ tspn
Pickle masala	2 tbspn
Lemon	1
Salt	As per your taste
Oil	2 tspn

Method

1. Wash and dice carrots into very tiny pieces. Put it into a bowl and keep aside.
2. Add lemon juice, pickle masala and salt and mix it thoroughly. If you are using ready-made pickle masala, then only add a tiny bit of salt as the masala already contains salt. If you don’t have ready-made pickle mix, then dry roast about 10 dried red chillies and 1 tspn of methi seeds and when it is cool, powder them.
3. Now heat oil and add mustard seeds. When it splutters, add hing and pour this over the carrots and mix it. Store it in an air tight container and keep refrigerated.

Please feel free to leave your comments below. 

Green Apple Thokku

Ingredients                                        

Green apples	4
Methi seeds	1 tspn
Mustard seeds	1 ½ tspn
Ingu	½ tspn
Red Chillies	3-4 or as per your taste
Salt	As per taste
Oil	50 ml

Method

1. Wash, peel and grate the apples and keep aside.
2. Dry roast methi seeds, red chillies and 1 tspn mustard seeds until they are golden brown. Powder it when it is cooled (if you have pickle masala powder you can use it instead).
3. Heat about 40 ml of oil in a heavy-bottom pan and add grated apples and fry for few minutes. It will leave water, but don’t worry! Cook on a medium flame, stirring occasionally. Make sure it does not get burnt or stuck to the pan.
4. When the water has evaporated and the mixture starts to become thick, add the powders and salt. Keep frying until the oil leaves the side of the pan and becomes thick.  Make sure it is not watery; this has to be thick and chutney-like consistency.
5. Heat oil and add mustard seeds. When it splutters, add ingu and pour this over the fried thokku.
6. When it is completely cooled, store it in a dry container and keep it in the fridge. This will last at least 1-2 weeks if kept only in the fridge.

Please feel free to leave your comments below. 

Strawberry Pickle

Ingredients                                        

Strawberries	1 punnet (250 gms)
Mustard seeds	½ tspn
Hing	¼ tspn
Pickle masala	2 tbspn
Salt	As per your taste
Oil	1 tsp

Method

1. Wash and cut the strawberries into very tiny pieces. Put the cut pieces in a bowl.
2. Add pickle masala and salt and mix thoroughly. If you are using ready-made pickle masala, then add only a tiny bit of salt as the masala already contains salt). If you don’t have readymade pickle masala, then fry about  10 red chillies and 1 tsp of methi seeds without oil and when it is cool powder them.
3. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the strawberries. Mix thoroughly and store it in an air tight container.
4. If you find the strawberries very sweet then add lemon/lime juice it gives sourness to the pickle.
5. If you don't want to add oil to the pickle just mix the pickle masala and can be eaten straight away.

Mango Pickle

Ingredients                                        

Raw green mango	1  big
Mustard seeds	1 tspn
Ingu/Asafoetida	1 tspn
Pickle masala	2 tbspn
Salt	As per your taste
Oil	50 ml

Method

1. Wash and dice mango into very tiny pieces and keep aside.
2. Add pickle masala and salt and mix thoroughly. If you are using ready-made pickle masala, then add only a tiny bit of salt as the masala already contains salt). If you don’t have readymade pickle masala, then fry few 10 red chillies and 1 tsp of methi seeds without oil and when it is cool powder them.
3. Now heat oil and add mustard seeds. When it splutters, add ingu and pour this over the mango and mix it. Store it in an air tight container.