Ingredients

Ingredients

Spices: 

(Exact measurements and ingredients for each pickle in the method)

• Jodhana Cumin
• Bindu Black Mustard
• Nandini Coriander
• Sugandhi Fenugreek
• Carom seeds
• Hariyali Fennel
• Pragati Turmeric
• Surya Salt
• Guntur Sannam Chilli
• Achari Masala
• Wild Cinnamon Quills
• Kandyan Cloves
• Madhur Jaggery

Methods

GREEN CHILLI PICKLE

Wash and slice ½ lb of green chillies lengthwise--leave the seeds in for heat or remove for a milder pickle--and place them in a large bowl. In a dry pan over medium heat, toast 2 tsp Jodhana Cumin, 3-4 tsp Bindu Black Mustard seeds, 2 tsp Nandini Coriander seeds, ½ tsp Sugandhi Fenugreek seeds, ½ tsp carom seeds, and 2 tsp Hariyali Fennel for 3 to 5 minutes, stirring occasionally, until fragrant. Transfer to a blender and pulse into a uniform powder. Add the spice blend to the chillies along with ½ tsp Pragati Turmeric, 2 tsp Surya Salt, and the juice of 2 lemons. Mix well to coat. In a small pan, heat 3 tbsp sesame or mustard oil over medium heat until shimmering, then stir in 1 tsp of asafoetida and immediately remove from heat. Pour the hot oil over the chillies, mix well, and add 2 tbsp vinegar. Transfer to a clean glass or ceramic jar, seal, and place in a sunny spot like a windowsill for 2-3 days. Once tangy and softened to your liking, move to a cool pantry. Serve with dal and rice or stuffed parathas. 

CARROT AND RADISH PICKLE

In a heavy-bottomed pan over medium heat, toast 4 tsp Bindu Black Mustard seeds, 2 tsp Nandini Coriander seeds, 1 tsp Jodhana Cumin, 2 tsp Hariyali Fennel, and about 1 tsp lightly crushed carom seeds. After a few minutes, add 10-15 whole peppercorns and toast until aromatic. Transfer everything to a blender and pulse into a coarse powder, then move to a bowl and mix in ¼ tsp Pragati Turmeric and 2 tsp Guntur Sannam Chilli powder. Chop 2 carrots and 1 radish into chunky slices--halve, quarter, then slice each piece for an even bite. Thinly slice a thumb of fresh ginger and 6-7 green chillies (adjust to your spice preference). In a pan over medium-high heat, warm ⅔ cup mustard oil until shimmering, then bloom a pinch of asafoetida powder. Add the chopped carrots, radish, ginger, and chillies, and stir to coat. Mix in 2 tsp Achari Masala and 1 tbsp vinegar, then add the coarse spice powder and 1 tsp black sesame seeds. Stir well to coat all the vegetables. Turn off the heat and transfer the pickle into a clean glass jar. Seal and store in a cool, dry place. Spoon over lentils, rice, or savory oats for a crunchy, spiced kick. 

GARLIC PICKLE 

In a dry pan over medium heat, toast 1 tsp Sugandhi Fenugreek and 2 tsp Bindu Black Mustard seeds until fragrant, then transfer to a blender and pulse into a semi-fine powder. In a saucepan, heat ¼ cup mustard oil over medium, then add 1 to 1.5 cups of peeled garlic cloves. Stir to coat the garlic in oil and cook, stirring occasionally, until the cloves turn light golden. Add 2 tsp nigella seeds, 1.5 tsp Hariyali Fennel, the fenugreek-mustard powder, a pinch of asafoetida, ½ tsp Pragati Turmeric, 1-2 tsp Guntur Sannam Chilli powder (depending on heat preference), and 2 tsp Surya Salt. Stir until everything is well combined. Remove from heat, add 1 tbsp vinegar, and mix again. Transfer to a clean glass jar, seal, and place in a sunny spot like a windowpane for 2-3 days. Afterward, store in a cool, dry place. The garlic will soften and mellow over time, perfect for scooping up with parathas or adding a bold punch to any meal. 

SHRIMP PICKLE 

Wash and clean 1 lb of shrimp and toss with 1 tsp Pragati Turmeric and 1 tsp Surya Salt in a large bowl. In a hot wok, toast a handful of dried red chillies, ½ a Wild Cinnamon Quill, and 1 tsp each of Bindu Black Mustard, Jodhana Cumin, and Kandyan Cloves, plus 2 tsp Aranya Black Pepper, until aromatic. Transfer to a blender, pulse into a fine powder, then add 2 tbsp fresh ginger-garlic paste and 3 tbsp vinegar. Blend again, adding 2-3 tbsp water, until you get a thick, coarse paste. Mix this paste thoroughly into the shrimp and set aside. Finely chop 2 onions and sauté in oil in a hot wok until golden brown. Add the marinated shrimp and stir in 8-10 fresh curry leaves. Cook on medium, stirring occasionally, until the mixture thickens. Add 1tsp Madhur Jaggery and ½ tsp vinegar, and continue stirring for 10-15 minutes, or until a spoonful holds its shape on a plate. Transfer to a clean glass jar, seal tightly, and store in the fridge. Spoon over lentils and rice, or into a bowl of congee, for a bold, tangy bite. 

SWEET RAW MANGO PICKLE 

Wash, dry, and grate 2 raw mangoes into thick, short strands, then transfer to a large bowl. Add ½ tsp Pragati Turmeric and 1 tsp Surya Salt, mix well, then stir in 1 cup of granulated sugar. Let the mixture sit for about 20 minutes until the mango releases its juices. Transfer to a heavy-bottomed pan over medium heat and cook, stirring occasionally, until it thickens to a marmalade-like consistency--it should feel sticky to the touch and a drop of syrup on a plate shouldn't be runny. Reduce heat to low and add 1 Wild Cinnamon Quill, 4 Kandyan Cloves, 1 tsp Jodhana Cumin, 1.5 tsp Guntur Sannam Chilli powder. Stir to combine, then turn off the heat. Let it cool slightly, then transfer to a clean glass or ceramic jar and store in the refrigerator. This sweet-spicy pickle is perfect with the-last--or on a slice of toast with cream cheese.