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Additional info for Pickles and Chutney Recipes (Cookbook)
Fresh turmeric 15 fresh firm green chillies Method Slice ginger and turmeric into thin slivers. Put in a glass jar, peppercorns. Sprinkle 1/4 cup salt, shake, keep aside. Keep for 36 hours, shaking a few times in between. Darin out liquid, wash under running water. Drain completely, spread over a clean kitchen cloth. Dab out excess moisture, return to a sterile jar. Extract juice of lemons, using all dry equipment. Sprinkle salt over contents of jar. Add strained lemon juice, shake. Keep aside, shaking every 24 hours.
Turmeric powder 1/2 tsp. citric acid 1 tsp. garam masala (optional) salt 1 cup oil Method Mix 1 tsp. Salt and 1/4 tsp. Turmeric powder. Rub the gourds with this mixture, keep aside for 1 hour. Put plenty of water to boil. Add citric acid and gourds. Boil for 5-6 minutes. Remove gourds, drain and wipe dry. Heat half oil, in a pan, add crushed seeds, and take off fire. Add all other masalas, salt and mango powder or gratings. Cool gourds and masala before stuffing. Press slits to compress. Place gourds in a glass jar.
The pickle can be used as and when required Tamarind Ginger Pickle Ingredients 1/4 kg ginger fresh green chilli-10 big lemon size tamarind salt to taste turmeric powder-1tsp. jaggery powdered-2tsp (if you need it more sweet add little more) oil- enough to fry well the ginger and chilli mustard seed-1/2tsp Method Cut very finely the ginger or grate it as you wish. Wash it and drain it aside. There should not be any water. Also cut the chillies very finely. Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.