Mango Curry (Fresh Pickle) - Manga Kari

Ingredients	Quantity
Green mango	1
Chilli powder	2 tbsp
Mustard seeds	¼ tsp
Methi seeds	½ tsp
Turmeric seeds	¼ tsp
Hing powder	1 tsp
Curry leaves

Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the mangoes and sauté for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the manga and also add the the rest of the stuff. Hint: Mix the chopped mango with salt and store it in a glass jar for a couple of days before this curry is made.

Lime Pickles

Ingredients	Quantity
Limes	12
Coarse sea salt	¼ cup
Fenugreek seeds	1 tbsp
Mustard seeds	1 tbsp
Chilli powder	2 tbsp
Ground turmeric	1 tbsp
Vegetable oil	1 cup
Cilantro	for garnish

Cut each lime lengthwise into 8 slim wedges- place in a large bowl - sprinkle with salt and set aside.

Put fenugreek and mustard into a skillet and dry-roast over medium heat about 1 to 2 minutes, until they begin to pop. Put into a mortar and grind to a fine powder with a pestle.

Add chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently. Pour the oil over the limes and cover with a dry cloth.

Leave the bowl in a sunny place 10 to 12 days, until the limes have softened. Pack in jars, seal them, and store in a cool, dark place.

Lime Pickle With Lemon Grass

Ingredients	Quantity
Medium limes sliced	10
Coarse salt	2 tsp
Oil	1 cup
Fresh green chillies – chopped	4 small
Chilli powder	2 tsp
Grated fresh ginger	1 tbsp
Garlic cloves – crushed	6
Freshly chopped lemon grass	1 tbsp
Yellow mustard seeds	1 tsp
White wine vinegar	2 cups

This is an Indian-style pickle: serve with curries. Can be stored in fridge for 2 months. Combine limes and salt in large glass bowl, cover and stand overnight. Rinse limes under cold water, drain. Heat oil in large saucepan, add chillies, chilli powder, ginger, garlic, lemon grass and mustard seeds, stir over medium heat for 2 minutes.

Stir in limes and vinegar, stir over medium heat for 10 minutes. Pour pickle into hot sterilized jars. Seal when cold.

Store for a week before using.

Makes about 5 cups.

Lime Pickle (Spicy)

Ingredients	Quantity
Limes – cut into quarters	20
Rock salt	½ cup
Turmeric	1 tsp
Chilli powder	100gms
Ginger slices	25gms
Green chillies – top removed and incision made	20
Fenugreek (methi) seeds	1 tsp
Aniseeds – sauf	1 tsp
Onion  (kalonji) seeds	½ tsp
Oil	2 tbsp
Sugar	1 tbsp
Asafoetida	½ tsp

Put chopped lime pieces in a large pickle or glass jar. Add salt and turmeric. Shake jar to coat all pieces. Add ginger and green chilli to lime. Shake again to mix. Keep aside for 4-5 days until lime becomes tender.

Heat oil, add asafoetida. Allow to cool. Crush aniseed, fenugreek in mixie, coarsely. Add all ingredients to the lime pieces.

Mix well with a clean dry spoon. Allow 2 days before eating.

Preserve in clean dry airtight jars.

Variation:      If sweet lime-pickle is required add enough sugar to your taste. Reduce the amount of hot and pungent ,spices.