Kadumanga Achar

Ingredients

Unripe/Tender mangoes(Kadumanga) - 5 nos
Chilly powder - 3 tbsp
Turmeric powder - 1/2 tsp
Salt - As reqd
Gingelly oil - 250 gm
Fenugreek(Uluva) powder - 1 tsp
Asafoetida(Kaayam) powder - 1/2 tsp
Vinegar - 250 gm
Curry leaves - 1 bunch
Mustard seeds - 1 tsp

Method of Preparation

1)Cut the washed mangoes into small cubes.
2)Heat oil in a pan.
3)Splutter the mustard seeds and fry the curry leaves.
4)Add the mangoes, chilly powder, turmeric powder, salt and enough vinegar. Mix well.
5)Let it start to boil.
6)Switch off the flame.
7)Mix in the uluva powder and asafoetida powder.
8)Cool and store in airtight containers.

Ginger Pickle

Ingredients
Ginger - 1/2 Kg
Tamarind Juice (Thick)- 1 cup
Chilli Powder - 5 teaspoons
Salt - for taste
Turmeric Powder - 1/2 teaspoon
Jaggery - 1 big lump finely powdered or sugar 1/4 cup
Finely chopped green chilly - 5
For seasoning
Mustard - 2 teaspoon
Curry leaves - 2 strands
Dry chilly - 2
Coconut oil - For seasoning and frying.

Method Of Preparation

Clean ginger and grate finely. Fry ginger and greenchilli till they are brown. Take a deep bottom pan and pour coconut oil. Fry mustard, chilli, and curry leaves when it is seasoned properly pour tamarind juice. Add chilli powder and turmeric powder and let it boil in low flame. When it is boiled add fried ginger to that and boil for 5 more minutes. Add jaggery powder and let it simmer for 5 more minutes. Take this out from flame and let it cool for sometime. Keep it in a fresh bottle.

Tips
Adding sweet to this pickle gives it special taste and it is more tasty to add jaggery than sugar. This pickle is a very good digestive agent too.

Chemmeen Achar

Ingredients
Prawns(preferably big) - 1 kg
Curcuma - 1 dsp
Chilly powder - 1 tsp
Salt - As required
Coconut oil - As required
Green chillies - 5 - 10 nos
Ginger - 2 inch piece
Curry leaves - 2 - 3 springs
Pepper powder - 2 tsp
Cinnamon(Karugapatta) powder - A pinch
Garlic pods - 3 - 4 nos
Vinegar - 1 - 2 tsp

Method of Preparation

Prawns should be cooked well with chilly powder, salt and curcuma in
water and wait until the water evoporate completely.
Cut ginger into tiny pieces.
Heat little bit of coconut oil in a pan and fry chopped ginger until
slight brown.
Add curry leaves and continue frying for a minute.
Add sliced green chillies to it and fry it. Keep this mix aside.
Add coconut oil in the same pan.
Fry the shrimps in it.
Once frying is done, add the pepper powder to it and stir well.
Add the fried mixture and mix thoroughly.
Transfer this to a dry bowl.
Add half or one glass of water to the pan and boil well and allow it
to cool down.
Once this water is cold, add to the pickle and add the vinegar.

Pickle is ready