Gooseberry Pickle (Nellikkai oorugai)

Ingredients:

1. Gooseberries  25 numbers.
2. Oil (Any Vegetable oil) 1 table spoon.
3. Salt 1 Table spoon
4. Chili Powder  2 Table spoons
5. Turmeric powder 1 t spoon
6. Mustard seeds 1 t spoon.
7. Asafotida powder little (hing or perungayam)
8. Methi seeds/Vendhayam  1 t spoon.

Wash the berries, and boil them in water in a big vessel till they are cooked.  Add little salt while boiling.
Drain the berries. Keep the  drained water aside.
Take a thick bottomed vessel/kadai/iluppachatti and put the oil in it. Add the mustard seeds.  once it splutters, add the drained berries.  Now add salt, chili powder and turmeric powder.  Pour little water which you have kept aside to this. ( not everything just one or two table spoons).  Keep the kadai covered.  Keep stirring the berries once in a while.
once the raw smell of the chili powder is not there, the pickle is done.  If it becomes very dry add little  drained water.
add asafotida powder ( can be powdered from solid asafotida by frying a piece of that in little oil and then powdering it. or use ready made powder.  the methi seeds are to be fried dry till golden brown and then powdered.)  and methi seeds powder.
Switch off the  stove and store in clean dry jars.
This pickle will not last long as it has been boiled in water.   Store the pickle in Fridge.

Mango Pickle or Mango Thokku

 Ingredients:

1. One Medium Size  Raw Mango (mankkai).
2. Oil 1 Table Spoon.
3. Turmeric Powder 1 t spoon.
4. Chili Powder.  2,to 3 Table spoons.
5. Asafotida  little. (Hing or Perungayam)
6. Salt  1 to 2 Table spoon.
7. One Red Chili
8.  A small bit of Jaggery
9. Mustard seeds 1 t spoon.
10. Methi seeds Vendhiayam  1 t spoon.

Method.

Wash and Wipe the raw  mango with a Clean Towel. Remove the Skin with a Peeler and Grate the Mango in a Carrot Grater.

Take a thick bottomed Vessel ( A kadai or a iluppchatti).  Put the Oil and add the mustard seeds and the Red chili. when mustard seeds splutter , add the grated mango and reduce the flame of the stove to Sim.  (the Pickle needs slow cooking) turn it over with a flat ladle .  Add turmeric powder,Salt,  and Chili powder and the jaggery piece. 

{If the Mango   is very sour more Salt and Chili Powder will be needed.   Add the above quantity of ingredients  and mix well and taste and if the mixture is very sour add more salt and chili powder depending on what is needed.  (The asafotida can be added as powder, or if you have a bar of Asafotida, make it into pieces and  take a small piece and fry it in  very little oil and then powder it )

Fry the Methi seeds without oil  in a kadai till Golden Brown and powder it. }

 Let the Mango cook in the slow fire. Keep turning the mixture on and off .  Once it is done,  the Oil in the pickle will start separating from the sides. Add asafotida powder and fried methi powder and switch off the stove.   Store it in a clean dry jar.