Karonde Ka Achar | Karvand Lonache | Cranberry Pickle

Ingredients
Cranberry/Karonda - 500 gm
Sesame seed oil - 200 ml
Green Chilli - 4 to 5 slit open
Red chilli powder - 1 tbl.sp
Turmeric powder - 1 tsp
Yellow mustard seed - 2 tbl.sp
Fenugreek seed - 1 tsp
Salt - 3 to 4 tbl.sp

Method

Wash and soak cranberry in water for 3 to 4 hours.
Spread it on a muslin cloth  and let it dry overnight.
Next day, cut into half or leave it whole.
Mix salt to it and keep aside for some time.
Dry roast fenugreek seed and make a powder of it.
Heat sesame seed oil in a pan. When it becomes very  hot, off the flame. Add green chillies. Let it cook.
When it has stopped boiling, and oil is little warm, add all the other ingredients.
Mix well and let it cool down completely.
Mix with karonda with the help of a dry spoon.
Take a dry bottle and add this pickle. Close the lid tightly.
With the help of a dry spoon mix it once in a day. You will say the oil starts to float on top.
After three days it is ready.

Mango Pickle with Ginger Garlic | Mango Pickle | Aam Ka Achar

Ingredients

Raw mango – ½ kg

Carrot – 250 gm

Red chilli powder –
4 to 5 tbl.sp

Yellow mustard
seeds – 2 tbl.sp

Turmeric powder – 1
tsp

Asafoetida/hing – 1 ½
tsp

Garlic flakes – 15 to
20

Ginger – 1 big
piece chopped

Few curry leaves

Mustard oil – 250 gm

Salt – 3 to 4
tbl.sp

Method

Wash, cut and dry
mango and carrot.

Add salt to it and
mix well.

Heat mustard oil in
a pan. When it becomes very hot, off the flame.

Add garlic, ginger
and curry leaves. Let it cook. When it stops cooking, add all the powdered
masala and yellow mustard seeds. Mix well and let it cool down.

Add it to the mango
and carrot mixture. Take a dry bottle and put this pickle and close it tightly.

For the next three
days, take a dry spoon and mix the pickle. You can even keep the bottle in hot
sun.  After three days the pickle is
ready to be used.

Sweet, Sour and Spicy Mango Pickle

Ingredients

Finely chopped mango pieces

– ½ kg

Turmeric powder – ½ tsp

Salt -  2 tsp

Tamarind extract – 1 lemon
size ball

Jaggery – ½ cup

Ginger – 2 inch piece

Roast and coarsely make a
powder of

Mustard seeds – 1 tsp

Fennel seeds – 1 tsp

Fenugreek seed – 1 tsp

Nigella seed – 1 tsp

Cumin seed – 1 tsp

Red chillies – 4 to 5

Method

 First roast and coarsely make powder of given
ingredients.

Wash and dry mango pieces
and remove skin. Chop it into very fine pieces. Add turmeric powder and salt
and leave it to marinate for 15 to 20 minutes..

Grate or make a paste of
ginger.

Steam mango pieces for 5
minutes. Remove and wipe it dry.

Heat 2 tbl.sp of mustard oil
in a pan, add ginger and fry for a minute and then  add tarmarind extract. This is optional, you
may or may not use it and still it will taste good.

Add jaggery and leave it to
cook till jaggery is completely dissolved. If you are not using tamarind pulp,
add little water to the jaggery and cook till dissolved.

Add mango pieces and
powdered masala. Immedialtly remove from fire and leave it to cool.

When it comes at room
temperature, store in a glass jar in an air tight container. Use this after 3
days.