Tangy pickles to make the meal complete

With the heated summer season, the work process to make some interesting recipes which can be preserved throughout the year starts in many houses. Amongst these recipes is the tangy pickle ones. The delicious, crunchy pickles make the meal complete.  In the majority of Indian homes, it is a common sight to find a jar of freshly made pickle kept on terrace or windowsill. This process eventually helps the pickles to develop flavours by maturing the ingredients.

In this fast moving world, where women are flying with vibrant colours may not find time to recreate their mother’s or grandmother’s recipe. She has to rush to the office and deliver presentations. As the process of preparing pickle is time-consuming and tedious, hence, a majority of people are now attracted towards the easily and readily available pickles in stores.

In the process of making the pickle, the most important ingredients are salt and oil, apart from the farm fresh vegetables you choose. Salt inhibits bacterial growth in the pickle by absorbing moisture and thus, acts as a preservative. Oil keeps the ingredients in the pickle moist and prevents them from drying off.

Pickles are made from carrot, chillies, blueberries, etc. as main ingredients. But the most popular are tomato and mango pickles. Mango pickle is the all-time favourite amongst the pickle lovers. The tangy tomato pickle is irresistible.

Recipe for Mango Pickle:

Ingredients:

Raw Mangoes	1 kg
Salt	100 grams
Fennel Seeds	2 tbsp
Fenugreek Seeds	1 tbsp
Turmeric Powder	2 tbsp
Red Chilli Powder	2 tbsp
Asafoetida	1/2 tsp
Oil	250 ml

Procedure:

1. Wash and cut the raw mangoes into small pieces.
2. Take a pan and preheat. Add fenugreek seeds and fennel seeds into it. Roast for a few minutes, to remove the moisture present in the spices.
3. Allow the spices to cool by switching off the flame and removing them into a plate or bowl.
4. Grind the spices coarsely.
5. Heat the oil and then add the grounded spices, salt, asafoetida, turmeric powder and red chilli powder.
6. Then mix it well with the mango pieces.
7. Store this pickle in a glass jar and keep it under the sun for few days for ageing.
8. Mango pickle is ready.

Recipe for Tomato Pickle:

Ingredients:

Tomatoes	1 kg
Fenugreek seeds	2 tsp
Mustard	2 tsp
Mustard seeds	2 tsp
Red chili	2 tsp
Curry leaves	5-10
Salt	As per taste
Asafoetida	1/2 tsp
Oil	250 ml

Procedure:

1. Dry roast fenugreek seeds, switch and allow to cool
2. In a hot pan, add mustard, allow it to cool and powder them separately.
3. Heat oil in a pan, add mustard seeds, curry leaves, red chili and asafoetida.
4. In another pan, add tomatoes and salt.  Stir, cover, and cook.
5. Then add the oil seasoning to the tomatoes.
6. Cook for 10 minutes, till the moisture is evaporated.
7. Cool and store in an airtight container.

Homemade pickles are the best in taste. It is hard to find some really delicious and mouth-watering pickles as many brands fail miserably in terms of taste. To have really exquisite and tempting pickles, choose from the best makers. The fresh ingredients used in the pickles impart an authentic and refreshing taste to the pickles.

While buying the pickles choose from the farm fresh organic manufacturers. Apart from giving the quintessential taste, pickles are a great dose of probiotic required by the body every day. Instead of drinking probiotic drinks, it is best to eat a few pickles along with the meal.