Tomato Pickle

Ingredients:

3 large red tomatoes

4 green chillies

Salt to taste

Method:

Boil and peel tomatoes and mash roughly. Grind the green chillies and salt in a mortar and pestle.

Mix well with the tomato paste and serve with fried or steamed momos.

Aam ka Achar

Ingredients:

1 kg raw green mangoes (cut into pieces)

1 cup white sea / rock salt

3 tbsps aniseed / fennel seeds

1 1/2 tbsp mustard seeds

3 tbsps onion seeds

1 tbsp methi seeds

5 tbsps red chilli powder

2 tsp turmeric powder

3 cups mustard oil

Method:

Put the mangoes in the glass jar and cover with salt. Mix well and cover the jar tightly. Leave the jar out in the sun for a week so that the mangoes soften. Mix the aniseed / fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together. Add this spice mix to the mangoes. Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully. Pour this oil over the mangoes so that all the pieces are submerged. Mix well. Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well. Eat with stuffed parathas  or with chapatis and any vegetable dish.

Nimbu ka Achar

Ingredients:

 2 dozen limes quartered (remove seeds)

3/4 cup sea salt

1/4 cup black rock salt

8 tbsp aniseed/fennel seeds roasted and coarsely ground

8 tbsp mustard seeds powdered

8 tbsp chilli powder

3 tbsp turmeric powder

2 cups mustard oil

2 tbsp mustard seeds

1 tbsp hing

Method:

Sterilise and dry a glass pickling jar. Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks. limes will  turn a pale brown color in this time. Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly. In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire. Pour this hot oil over the limes and mix everything well. store it for a week before eating. Serve with rice, Chapati or stuffed parathas.