Tomato Pickle with Green Tomatoes and My Kitchen Garden

                                 Hi Friends today i coming with green tomatoes pickle. Tomatoes and green chillies from my garden.Its very simple and tasty.I hope u like  and try it.

Ingredients:-

Green tomatoes-10 to 12 nos
Carrots -1 or 2 nos (wash and peeled cut into small pieces)
Green chillies -10 no (use no spicy )(optional)
Mustard Seeds-4 to 5 tbsp (make into powder)
Red Chilli powder-2 tbsp (acc to u r taste)
Turmeric powder-1 tsp
Salt to taste
Sesames Seeds oil-3 tbsp


Method:-

Rinse the tomatoes under water.Pat them dry with a clean cloth.On a dry cutting board,chop tomatoes sliced .Green chillies cut into small pieces.

Wash and peeled the carrot .Pat them dry with a clean cloth. Chop into small pieces.

Grind mustard seeds into fine powder.

Take the tomatoes pieces,carrot pieces and green chillies dry glass or ceramic bowl.

Add mustard powder,red chilli powder,salt ,turmeric powder and oil to it.

Mix well.Cover it and leave it in room temperature over night.

Next day,stir again,do the taste test.u can see the  tomatoes will start absorbing all the flavors from the spices and tomatoes will leave the water .

Keep it out side for 2 days .Then transfer to a bottle and store in the refrigerator.Stays fresh for 6 months.

Serve with  hot rice,dal and ghee.

Sweet Mango Chutney

Ingredients:-

Ripe Mango -2 no
Sugar-1/2 cup
Jaggery-1/2 cup
Salt-1/2 tsp
Water-2 cups



Methdo:-


Wash,pat dry and peel mangoes.Cut into cubes.

Boil mango till slightly tender but still retaining its shape,remove from heat and drain water and keep it aside the mangoes.cook it in pressure cook for 1 whistles.

Add jaggery and sugar to it in boiled mangoes water .Heat it ,while mixing at frequent intervals till sugar and jaggery dissolves completely.

 When syrup is  thick,add the boiled mangoes and mix properly.

Let it boil for few minutes and add salt to it mix well and then put it on medium heat.Keep stirring at regular intervals till syrup is tick.

 Approx 7 to 8 minutes when the mixture resembles jam like consistency remove from heat.

When cool transfer to sterilized jars.Keep in fridge.
Serve with any breakfast items,chips, curd rice etc....

Aavakkai / Raw Mango Pickle

Ingredients:-

Raw Mangoes -2 nos
Mustard Seeds Powder-2 cups
Turmeric Powder-1/2 tsp
Red chilli powder-1 cup
Fenugrreek Seeds / Methi Seeds-1 tbsp
Salt to taste
Sesame seeds oil-2 cups



Method:-

First wash the mangoes well and pa it dry with a cloth.Remove the seed alone from the mango and do not remove the thick shell behind the seed of the mango.

Now cut the all the mangoes into 1 inch pieces and spread it in a cloth so that all the moisture content will be absorbed by the cloth.

Grind the mustard seeds to a fine powder and keep it aside.

Now take a clean air tight container.Add mangoes pieces,mustard powder,red chilli powder,turmeric powder,salt and fenugreek seeds.

Add oil mix well.Close the container now.Keep it aside for 3 to 4 days

Now mix the pickle with a clan and dry ladle and repeat this process for every day.

After 4 days you can see he mangoes have absorbed the spice mixture and oil.You can find the oil will be floating on the top of the pickle.

Now take a clean air tight container.Fill the pickle and close the lid of the jars and store.

For daily use take a small quantity of pickle into a clean and dry jar.This pickle can be preserved for more then 1 year.
This avakkai tastes yummy with all types of rice and dal and particularly with curd rice and any type  of tiff-ins.