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| Ingredients : |
| 1 1/2 lemon sized balls of tamarind,6 inch piece ginger,10 green chillies,1 tsp fenugreek seeds(methi seeds),1/4 tsp asafoetida,salt to taste,10 tbsp sesame oil,1/4 tsp turmeric powder,1/2 tsp mustard seeds,2 red chillies whole,1 tsp jaggery. |
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| Preparation : |
| Soak the tamarind in 2 cups warm water,remove the pulp,strain and keep aside. Wash,scrape and spread the ginger on an absorbent sheet to dry.Wash and chop the green chillies into 1/2 cm pieces. Roast the fenugreek seeds on a hot griddle to golden brown,powder and mix with the asafoetida and salt.Heat 4 tbsp of oil,add ginger and green chillies,saute for about 2 minutes and add the turmeric powder. Stir well and cook for a few minutes and remove.Heat the remaining oil,temper with mustard seeds,red chillies and pour the tamarind pulp. Bring it to a boil,add the powdered fenugreek mix and the jaggery. Simmer till it reduces by half and thickens well.Mix the chilli-ginger mixture,cook for a few minutes more,stirring continuously.Cool and store in a sterilized bottle. This pickle has a short shelf life of about 6-7 days only. Store in the refrigerator to prolong shelf life. |
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| Ingredients : |
| 1 kg raw mangoes,250g chilli powder,200g mustard seeds(roasted and powdered),100g garlic flakes(peeled),50g turmeric powder,2 tbsp fenugreek seeds,a handful of raw red bengal gram(chana-not kabuli chana),250g salt,400 ml sesame oil. |
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| Preparation : |
| Wash ,dry and stone the mangoes. Cut them into 2.5cm pieces.Put the mango pieces in a dry jar.Add salt,raw chana,turmeric,garlic,chiili powder,fenugreek seeds and mustard powder to the mango pieces.Mix well with a dry spoon. Heat oil on a low flame without letting it smoke and remove from heat. When cool,pour the oil over the seasoned mango pieces in the jar. Close the jar and cover with a dry muslin cloth.After a week open the jar and keep it in the sun for a week. Can be eaten after a fortnight.Avakai stays fresh for almost 2 years. |
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