Green tomato pickle

The major thing I noted with gardening in colder regions is the need to know the harvest time. we can't wait for all the tomatoes to ripe in the vine. But we have to hurry to pick them up before the first frost hits. First few times I wondered how to ripen them at home , but Wiki helped me and I am doing better now:) Still I embrace some cooking with green unripe tomatoes too, to enjoy them fresh. Here is one pickle I made with raw unripe green tomatoes and it tasted similar to mango pickle. We finished a bottle within a month and I am planning to prepare more:)

Green tomato pickle

Our homegrown tomatoes

Ingredients:
Unripe tomato - 5  (1/2 kg)
Sesame oil - 4 tbsp
Red hot chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
mustard seeds - 1 tsp
hing (asafoetida) - 1/2 tsp
salt - to taste (approx 1.5 tbsp)
vinegar - 2 tbsp

To powder and grind:
fenugreek (methi / venthayam) - 1 tsp
mustard - 1 tsp

Method:
Wash and clean the tomatoes. Wipe with a clean cloth and dry it in open air to remove any moisture for an hour or more.
Chop the tomatoes to small pieces.
In a wok, dry roast the mustard and methi seeds. Grind to a fine powder.
Heat the sesame oil (or any oil) in a kadai (wok). Add the mustard seeds and let them start to crackle. At the same time add hing, chopped tomato, turmeric powder and saute till it gets thick.
When the oil starts showing off the edges, add the red chilly powder and salt. Stir well till the raw smell of red chilly powder goes.
(we can add the red chilly powder in the beginning also, but it will emit a lot of hot fumes that no one can stand. So better add it this way).
Add the prepared powder, mix well and switch off.
After few minutes, add the vinegar and mix again.
Green tomato pickle is ready!

Note:
Keep refrigerated and always use a dry spoon to handle.

Serving suggestions:
Serve as side dish with curd rice.

Lemon pickle

I never thought of preparing a big batch of pickle at home, as hubby always buys many kinds of pickles from the Indian grocery stores and moreover I am not a big fan of store bought pickles. I used to prepare a small quantity of lemon pickle and finish off soon. I was kind of afraid to make that big batch of lemon pickles at home because of lesser Sunlight.
Then one fine day, I prepared this lemon pickle last year after talking with a friend (Mrs.Aruna Satya). She said that her mom made it for her without sun-drying and I got that clue and wanted to try immediately. I couldn't follow her recipe, as I wanted to prepare my mother's special oil-less Lemon pickle recipe, which I had enjoyed so much. Mom used to make this lemon pickle using our home grown lemons. We had a big 'Malta lime' tree in the backyard and that tree would yield sacks of bigger lemon and we would enjoy them as lemonade, lemon rice, leaf podi and pickles along with our neighbors. At that time mom would make extremely big batches of these pickles for our aunts and family friends. I tried her recipe while living in Madras and it was so good. Here I added a few drops of vinegar to the same as I need to keep them for a long time. It was a wonderful process and I enjoyed that fresh lemon smell all over the house for days together. I am more delighted to see my hubby checking it everyday, if it has soaked or not, just like a kid:) From then on, hubby stopped buying pickles from the stores and I am happy with the oil-less home made pickle:)

Ingredients: (see the process for measurement)
Lemon -

sea salt (கல் உப்பு) -

red chilly powder -
mustard / kadugu- 1 tbsp (for 5 lemons)
fenugreek / methi/ venthayam - 1/2 tbsp (for 5 lemons)
green chillies - 2 chillies for 1 lemon

Method:

Wash the lemons, green chillies and pat dry.  Do this in the evening and let it dry overnight. Then in the morning, cut the lemon into 1.5 inch size triangular pieces or squares and slit the chillies.

Measure the  pieces using a dry tumbler / cup. Add salt to the lemon. (sea salt: lemon - 1:4), (1:6 for fine table salt: lemon). Mix the lemon, salt, chillies by shaking well. Keep the mixture in a porcelain jar (china clay jaadi). keep it under hot sun for from morning to evening, without closing the lid. Take care that no sand or dirt falls on it. we can place a mesh cover or tie a fine muslin cloth over the vessel too. In the evening shake it well and bring inside home and keep it closed after it cools down.
Repeat placing under hot sun for 2 more days.
Now the pickles could have turned a little pale and started soaking.

Take dry red chilly powder in ratio, chilly powder: lemon measure= 1 : 5.

On the 4th day dry roast the mustard till it cracks. Dry roast the fenugreek (venthayam / methi) till it turns red and flavorful. Powder them together.
Add the chilly powder, mustard, methi powder to the soaked pickle and mix well with a clean dry spatula. Keep in sunlight for the whole day . Close the lid portion by tying a muslin cloth (prevents drying of pickle) and place the porcelain lid over it . Then store it in a clean dry shelf. Never touch the pickles by hand, as we may need to keep the pickle safely for an year.

How to make the lemon pickle in colder countries?

As we can't allow the pickle to soak under Sun in colder countries, add 1/2 tsp of vinegar to every cup of chopped lemon and place the container open inside the house. Let them soak for 2 days and on the 3rd day add the powders and keep them open for 2 more days. Stir every evening and on the 4 th day , store it in an air tight container and preserve safely as instructed above.

Serving suggestions:

This pickle will remain good in the room temperature for many years, if handled with care.
Adding green chillies is optional only.
This pickle can be used without tempering also. But if needed, take the required amount of pickle for a week and keep aside. Heat 2 tbsp sesame oil in a dry wok and splutter a tsp of mustard seeds, the add a tbsp of channa dhal, curry leaves and pour over the pickle.
Serve with any rice or roti.