Ingredients:

• Raw mango/Sour Apple 1 no with skin. Remove the seed and cut into small pieces 3mm thick
• Mustard seeds 4 tsp
• Methi- Fenugreek seeds 1 tsp
• Asafoedita 1 tsp
• Red chilli powder 2 tsp
• Turmeric powder half tsp
• Gingelly oil 4 Tsp
• Salt 3 tsp

Procedure:

1 Take the mango/apple pieces in bowl add salt and mix well.

2 Dry roast 2 tsp Mustard, Fenugreek separately. When cool, powder them and put it on the mango/apple heap.

3 Add asafoedita, red chilli powder, turmeric powder, 2 Tsp of oil

4 Heat 2 Tsp of oil, add 2 tsp of mustard seeds and allow it to splutter. Remove from heat and immediately pour it over the powder on the mango/apple heap

5 Mix and use the pickle in a day or two. If needed, store it in the fridge and use it.

Ingredients:

• Tomato – 4 no
• Big Onion – 1 no – sliced 1″ pieces
• Garlic – 8 cloves diced nicely
• Ginger – 1 cm – diced nicely
• Green chillies – 2 no – diced nicely
• Chilli powder – half tsp
• Coriander Powder – half tsp
• turmeric powder – 1 pinch
• Oil – 4 tsp
• Cinnamon – 1″
• Mustard – 1 tsp
• Urad dal – half tsp
• Curry leaves – 1 tsp
• Coriander leaves finely chopped – 2 tsp
• Salt to taste

Procedure:

1. Slice tomatoes and grind into a nice paste, add 5 cups of water and keep aside
2. Heat oil in a kadai, when hot, add cinnamon and mustard. When they splutter, add Urad dal and after 10 sec, add green chillies, garlic, curry leaves and onion. Saute for 2 minutes.
3. Reduce heat, add turmeric, chilli and coriander powder and roast for 5 sec
4. Add tomato paste and salt. Stir well, cover with a lid  and cook in medium heat for 15-20 min, stirring now and then.
5. When fully cooked and raw smell disappears, add coriander leaves and serve.

Note: Suits well with idly, dosa and toasted bread. You can even serve as soup /appetizer