Tangy Hot Lemon pickle / उपवासाचे लिम्बाचे लोणचे

As the name suggests this pickle is sweet-sour-hot in taste:) A traditional Maharashtrian pickle which is generally eaten on Fasts with Saboodana Thalipeeth or Sabudana Khichadi.
It's one of my favourite :) very very tasty tasty. :)


Ingredients:  ( I am giving a standard proportion here but you adjust them as per your taste.)
12 Lemons 
75gm Red chilli powder or to taste
150-225 gm Salt or to taste
500gm Sugar or to taste.


Procedure: 

1. Cut each lemon into 8 pieces.
2. In a mixing bowl, mix sugar,salt and red chilli powder well.
3. In a pressure cooker bowl, put all the pieces of cut lemons. ( NO water in bowl).
4. Pressure cook lemon for 2 whisles.
5. Once cooker is cooled down mix these lemon pieces with the mixture above of salt-sugar-chilli powder.
6. Mix gently. 
7. Store in a cool,properly dried glass or plastic bottle or box. The container need to be properly dried. 

It takes 8 days to soften and flavour the lemon pieces in the ingredients properly. If not pressure cooked, it takes 1 month :)

Try with 2 lemons first with adding little bit of sugar,salt,red chilli powder slowly and tasting in between. 

Since there is no oil required for this pickle, it makes it more healthy. Because Vitamin C benefits are well  known to all of us:)

Enjoy healthy eating!!

Raw Mango Pickle / Mango Takku / कैरीचा तक्कू

My favourite ..most favourite version of pickle is this....you can eat with paratha..chapati and rice...mmmm I love it..

Simple to make as well.:)

Ingredients: 

medium sized 2 raw mangoes. Grated with medium thick grated

Red chilli powder 1Tsp or to taste

1/2Tsp Turmeric

salt to taste

2 Tsp oil

Sugar 1/4 Tsp

For tempering:

1/4 Tsp Fenugreek seeds

1/4 Tsp Mustard seeds

1/4 Tsp Cumin seeds

Asafoetida

Procedure:

1. To the grated mangoes, add red chilli powder,salt,turmeric,sugar.
2. Heat up oil. Add Fenugreek seeds,mustard seeds,cumin seeds,asafoetida.
3. Let the tempering cool down.
4. Pour it on mango mixture.
5. Mix well.
6. Add any ingredients as per your taste.
7. Store it in glass container.

In cooked rice add this Takku, little roasted groundnut powder and oil. Mix well. Add chopped coriander leaves.

It tastes amazinggggg.