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Punjabi Pickles:

Dum Aloo:

Ingredients:

1/2 tablespoon of powered pomegrant, 1 teaspoon Garam masala, powder red chillies (to taste), salt (to taste), 3 tablespoons of mustard oil.

Preparation

1.Peel Potatoes and prick them with a fork. Then place them in salt water for about 5 minutes.

2.Take the powdered chillies and stir in three tabelspoon water and put it aside.

3.Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside.

4.Take the Potatoes out of the water and place in heated Oil.

5.Fry till potatoes become brown.

6. Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil).

7 Heat the above till water dries up.Then put gram masala over it. Serve with either white rice or chapatti.

Mango Pickle:

Ingredients

Mangoes in 1/2" pieces, Salt-100Gms, Mustard Oil-3-4tablespoon, Hing-1/2tablespoon, Nigella seeds - 25Gms, Haldi-25Gms, Red chilli powder-25-50gm, Saunf(fennel seeds)-50Gms, Saboot Dhania (coriander seeds) – 5.

Preparation :

1. Dry roast and grind: saunf and saboot dhania.

2. Wash & cut mangoes into 1/2" cubes. Apply salt and leave it overnight.

3. Dry the mango pieces on a clean cloth for 4-5 hours.

4. Heat Oil. Remove from fire. Add hing & Kalongi.

5. Add haldi, red chilli po! wder and freshly roasted & ground saunf and saboot dhania.

6. Add mangoes and mix well.

7. Store in a clean jar. Keep in the sun for 2-3 days.

Whole Lime Pickle :

Ingredients :

20 limes, juice of 5 limes, 1/2 cup salt, 1 teaspoon black salt, 1 teaspoon celery crushed, 6 cloves.
Preparation

1. Wash, dry and prick limes several times with a fork.

2. Put the limes, salt, black salt and celery into a jar and pour over the juice.

3. Cover tightly and leave the jar in direct sunlight for as

long as the ingredients take to get infused and the lemons are tender and brown in color.

Coconut Chutney :

Ingredients :

1/2 coconut fresh chopped, 2-4 green chillies chopped, 1/2 piece of ginger chopped, 1 teaspoon salt and juice of 1 lemon.

Preparation:

1. Grind together all the ingredients to a creamy white, rough textured mixture.

2. Serve with pakoras or as a dip or as a accompaniment to a meal

Punjabi pickels