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 ………….

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.