Pickled Sardine

Mathi/Chala Achar/Pickled Sardine

Ingredients

• Sardine/Mathi-1 kg
• Garlic-20 cloves (long strips)
• Ginger-2 big pieces (strips)
• Green chilly-15 (slits)
• Curry leaves-4 strings
• Chilly powder-2 1/2 tbsp
• Turmeric powder-1/2tsp
• Asafoetida powder-less than 1/4tsp
• Fenugreek powder-less than 1/4 tsp
• Salt- to taste
• Mustard seeds-1tsp
• Fenugreek seeds-1/2tsp
• Oil- for frying
• Vinegar-1cup
• Hot Water-2 to 3 cups
• Dry red chilly-5 (slits)

For Marination

• Chilly powder-2 1/2 tbsp
• Turmeric powder-1/2tsp
• Salt- to taste

Cooking Method

• Choose very small sardines ..Small ones best for pickle than big sardines..
• Cut ,clean and wash them properly using salt and vinegar ..
• Then make gashes on each sides..
• Make a paste of chilly powder,turmeric powder and salt ..Marinate the sardines with this masala ..Keep aside for minimum 15 minutes
• Heat 3 tbsp oil in a heavy bottomed non stick pan
• Fry ginger pieces,garlic pieces ,green chilly separately,Keep aside
• Then splutter mustard seeds,fenu greek seeds,dry red chilly and curry leaves one by one
• Then switch off the gas and add all the powders and saute until the raw smell goes..
• Then add vinegar ,boiled water ,salt and roasted ginger-garlic and curry leaves ..Mix well ..Keep aside ..
• Now fry the sardines in batches till they become crisp (dont burn )
• Add all fried fish into the prepared sauce ,mix well and boil well for 10 minutes in medium flame ..
• Check the salt and sourness ..So yummy but simple mathi achar is ready ………….

Prawn pickle

Prawn pickle / Shrimp pickle

Ingredients:

Small prawns (Cleaned, peeled and de-veined) - 250 gms
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1/4 cup

Ginger finely chopped - 1 tbsp
Garlic finely chopped - 1 tbsp
Green chillies - 3, finely chopped
Curry leaves - a sprig
Chilly powder - 1 tsp
Kashmiri chilly powder - 1 tbsp
Vinegar - 3 tbsp + more if required
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp

Preparation:

1. Wash the prawns well and drain the water completely. Marinate the prawns along with turmeric powder and salt for atleast half an hour. Choose the smallest prawns available. The weight given above is after cleaning and peeling.
2. Heat oil in a pan and deep fry the prawns till they are golden and crisp. Drain and keep aside in a glass bowl.
3. In the same oil, add ginger, garlic, green chillies and fry till brown. Add curry leaves and fry it too. Turn off the stove and add chilly powders. Take care not to burn it. Transfer the contents immediately to the bowl of fried prawns.
4. Warm the vinegar and add it along with enough salt to the bowl and mix well.
5. Splutter mustard seeds in a tsp of oil and pour it to the bowl.
6. Dry roast fenugreek seeds and powder it. Add the powder to the bowl and combine well. Keep the pickle in the bowl for a day. If it gets very thick, boil about 1/4cup of water and combine with the pickle. The prawns absorb the liquid and pickle gets thicker.
7. Store in airtight glass jars after the pickle cools downs completely.

Use after 3-4 days...............

MANGO PICKLE

MANGO PICKLE

INGREDIENTS

1.            Raw mango ( Chopped)- 3 cups

2.            Kashmiri chili powder- 5 to 6 tbsp

3.            Turmeric powder-1 tsp

4.            Fenugreek powder-1/4 tsp

5.            Asafoetida powder-1/2 tsp

6.            Mustard seeds- 1 tsp

7.            Fenugreek seeds-1/2 tsp

8.            Kurryleaves- 2 sprigs

9.            Oil-3 to 4 tbsp

10.         Salt to taste

11.         Vinegar-1/8 cup

Method

·                     Combine together chopped mango,kashmiri chili powder,turmeric powder,asafoetida , fenugreek powder and salt to taste.Mix well and keep aside for 10 to 15 minutes.

·                     Heat oil in a pan and add mustard seeds and let it splutter,now add fenugreek seeds and curry leaves.Saute for a few seconds.

·                     Now reduce the flame to low and add the marinated chopped mango and cook for about 10 to 15 minutes,stirring well in between. ( or until the skin turns greenish brown,see above picture)

·                     Switch off the flame and allow it to cool completely.Add vinegar and mix well,adjust salt level if required.

·                     Transfer if to a glass jar  with a tight lid.Serve with rice.