These homemade products were consumed around the year and the friends and family also had their share in the prized produce. This activity would take place during summer holidays when tons of extended family would be over.
Ingredients
12 Lemons (Quartered – remove the seeds) –
20 Chilies Fresh Green – long (make a lengthwise slit)
4 Carrots – Medium . (Cut like match sticks but thicker in size)
6 Mango – Green – Cut in chunks
24 Curry Leaves Fresh -
2 Garlic – bulbs (Peeled)
6 - 7 Cups Mustard Oil
Spices :
2 Tsps Fennel seeds Saunf / – heaped –
3 tsps seeds Kalonji Nigella / – heaped –
3 tsps Mustard Seeds / Rai Dana – heaped –
3 tsps Fenugreek Seeds Methi / Dana – heaped –
3 tsps chilies Crushed red – heaped –
1 tsp Turmeric Haldi / –
10 tsps Salt – – Heaped
12 Lemons (Quartered – remove the seeds) –
20 Chilies Fresh Green – long (make a lengthwise slit)
4 Carrots – Medium . (Cut like match sticks but thicker in size)
6 Mango – Green – Cut in chunks
24 Curry Leaves Fresh -
2 Garlic – bulbs (Peeled)
6 - 7 Cups Mustard Oil
Spices :
2 Tsps Fennel seeds Saunf / – heaped –
3 tsps seeds Kalonji Nigella / – heaped –
3 tsps Mustard Seeds / Rai Dana – heaped –
3 tsps Fenugreek Seeds Methi / Dana – heaped –
3 tsps chilies Crushed red – heaped –
1 tsp Turmeric Haldi / –
10 tsps Salt – – Heaped
Steps
Prepare the Mustard oil
Pour the Mustard Oil in a deep saucepan. Put 3 cloves of garlic with skin in the cold oil. Boil the oil at high heat for 15 mins. This is done to eliminate the natural bitterness and dense smell of the mustard oil. Ensure that the kitchen is well ventilated as you boil the oil. It will release tons of smoke and unpleasant smell so be prepared. It’s a good idea to exit the kitchen as it boils and comes in to switch off the stove. Light some extra candles in the kitchen as you undertake this ac...
Cool the oil. Put aside.
Prepare the vegetables
Cut all the vegetables as instructed.
Mix all the spices and spread evenly over the vegetables. Use a glazed clay dish or High-grade plastic utensil for this activity. Grannies advise not to use any metal utensil in pickle making as the acid from the lemon can corrode the metal leading to pickle going black and bad in days ahead. I have used clay pots and a wooden spoon to do the mixing.
The spiced vegetables need to be put in the sun for about 2-3 days till their water dries up.
On the third day, add the vegetables to the big clay pot /martabaan and pour the cold mustard oil over the vegetables till everything is completely submerged in the oil.
The pickle is required to be put in the sun daily for about 10-15 days in summer and 15-20 days in winter before the vegetables become soft and ready for consumption. Mix the pickle daily with a dry wooden spoon.
Everyone has their own favorite things to eat with this condiment. I enjoy this with Daal Chawal - Curried Lentil and boiled rice.
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