Fresh Turmeric Pickle

Time 30 min

Ingredients
Fresh turmeric 250 gms (grated appro 2 cups)
Grated ginger 1/4 cup
Red chili powder 3 tsp
Salt 3 tsp (as per taste)
Asafoetida solid / Hingdi size of two chana daal
Mustard seeds with cover 1 tsp
Mustard split seeds/daal (without cover) 5 tsp
Fenugreek seeds 1 tsp roasted
Lemon juice 1.5 tbsp
Oil 3/4 cup
Sugar 1/4 cup

Method
1. Wash turmeric then completely dry it with cotton, then grate turmeric and ginger. Keep it aside.

2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take grated turmeric and ginger in mixing bowl add red chili powder, salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Then add sugar.
8. Mix well. Now transfer this to the sterilized jar. 
9. On top of pickle pour lemon juice and then oil with mustard seeds. Cover the lid
10. Keep pickle for 2-3 days outside at cool and dry place. Then transfer to refrigerator by mixing once upside down with sterilized spoon. It taste good after about fifteen days.

Tip
Adjust red chili powder and salt as per your taste

Hingdi picture

 Roasted mustard daal

 Coarse powder of fenugreek, asafoetida and mustard daal

Green Chilli Pickle / Hirvya Mirchiche Lonche

Time 30 min
Ingredients
Fresh green chilies approximately 20 (slit at the center)
Lemon juice 3-4 lemons
2 lemons cut into 8 pieces each
Salt 4 tsp (as per taste)
Asafoetida solid / Hingdi size of one chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 4 tsp
Fenugreek seeds 1 tsp roasted
Oil 2-3 tbsp

Method
1. Slit chilies at the center. Keep it aside.

2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take chilies in mixing bowl add turmeric (i have added fresh turmeric), salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Mix well. Now transfer this to the sterilized jar. 
8. On top of pickle keep cut lemons, then pour lemon juice and oil (the one with mustard seeds). Cover the lid
9. Keep pickle for 2-3 days outside at cool and dry place. Mix well and then keep in refrigerator.

Hingdi picture

 Roasted mustard split seeds /Daal

 Coarse powder of fenugreek, asafoetida / hingdi and mustard daal

Lemon Pickle

Time 30 min
Ingredients
Fresh lemons 8 (after cutting appro 2 cups)
Red chili powder 3 tsp
Salt 3 tsp (as per taste)
Asafoetida solid / Hingdi size of two chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 4 tsp
Fenugreek seeds 1 tsp roasted
Oil 1 cup
Sugar 1 cup

Method

1. Wash lemon then completely dry it with cotton,cut into pieces appro 1 lemon into 10-12 pieces.

2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take lemon in mixing bowl add turmeric (i have added fresh turmeric), salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Then add red chili powder and sugar.
8. Mix well. Now transfer this to the sterilized jar. 
9. On top of pickle pour oil with mustard seeds. Cover the lid
10. Keep pickle for 3-4 days outside at cool and dry place. Then transfer to refrigerator by mixing once upside down with sterilized spoon. It taste good after about one month.


Tip
Adjust red chili powder and salt as per your taste


Hingdi picture

 Roasted mustard daal

 Coarse powder of Fenugreek, hingdi and mustard daal

Instant Carrot Pickle

Time 30 min

Ingredients

Carrot cut pieces (2 inch long) 1 cup

Red chili powder 1/4 tsp

Salt 1/4 tsp (as per taste)

Asafoetida 2 pinch 

Mustard seeds with cover 1/4 tsp

Mustard split seeds/daal (without cover) 1 tsp

Fenugreek seeds 1/4 tsp roasted

Oil 3 tsp

Sugar 1 tsp

Lemon juice 1 tsp

Method

Wash & peel off carrot. Make pieces. Keep it aside.

Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. Keep it aside.

Roast mustard split seeds/ daal for 2-3 min on tava. Allow it to cool. Keep it aside.

Heat oil in kadai add mustard seeds, after it pops out add asafoetida. Then switch off the flame. Allow it to cool. Keep it aside.

Mix carrot, fenugreek seeds, roasted mustard split seeds, salt, red chili powder and lemon juice in a mixing bowl. Then add sugar. Mix well. Now pour oil over the mixture and then transfer this to sterilized glass jar. Pickle is ready to eat. You refrigerate pickle which can be consumed in 4-5 days.

Tip

U can avoid adding mustard split seeds and add more regular mustard seeds. But mustard split seeds gives real taste to the pickle.