GARLIC PICKLE

Ingredients:
Garlic peeled - 1/2 Kg
Mustard oil - 1/2 cup (100 Gms)
Vinegar - 1/2 cup
Salt - 25 Gms (5 Tsp)
Haldi - 2 Tsp
Red chilli powder - 4 Tsp
Rai powder - 4 Tsp
Method:
1.Peel the garlic.
2.Heat mustard oil to smoking point. Reduce flame. Add all the garlic together.
3.Cook for 2 miniutes on low flame. Let it cool. Heat vinegar ina separate pan.
4.Remove from fire. Add salt, haldi, red chilli powder and rai powder.
5.Mix the garlic in oil to the masalas in vinegar. Fix it in dry bottles.
6.This pickle can be eaten immediately also.

KERI ONION CHUTENEY

Ingredients
½ cup raw mango, grated
½ cup white onions, grated
2 tablespoons grated jaggery (gur)
¼ teaspoon black salt (sanchal)
¼ teaspoon roasted cumin seed (jeera) powder
¼ teaspoon chilli powder
salt to taste
Method
1. Mix all the ingredients in a bowl.
2. Keep aside till the jaggery melts.
3. Cover and keep refrigerate till required.
4. Serve the chutney with lunch everyday.