Now that summer is upon us it is time to get cook some fresh pickles

Fresh Papaya Pickle

Unripe Green Papaya- ¼ cup
Oil – 2 tablespoons
Mustard seeds – 1 tsp
Asafoetida – ¼ tsp
Turmeric pwd – ½ tsp
Ginger Paste - ½ tsp
Green chilies slit – 6
Juice of 1 lime
Salt – ½ tsp

Peel the papaya. Cut into half and remove the seeds. Cut into long thin slices. Heat oil in a pan and add the mustard seeds. When they crackle, add the asafoetida and turmeric powder. Stir fry for a few seconds.

Add the ginger, green chilies and papaya. Saute on a high heat for 2 minutes stir in lime juice and salt. Cover and cook for a few minutes till the papaya is cooked but still crunchy. Serve.

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Carrot Pickle

Carrots – 4-5
Oil - 4 tbsp
Asafoetida – ¼ tsp
Split mustard seeds - ½ tsp
Fenugreek seeds – a few
Red chili powder – 1tsp
Turmeric powder – ½ tsp
Salt – 1 tsp

Grate the carrots. Dry roast fenugreek and mustard seeds and grind to a powder along with red chillie and turmeric. Mix this powder to the carrots with salt. Heat oil adda few more mustard seeds and hing and combine all .

Enjoy!

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