Green pepper pickle

Ingredients
1/2 kg tender green pepper
100 gms salt
2-inch piece ginger, cut into small pieces
Juice of four lemons

Method
1. Wash the green peppers gently in water.
2. Dry them well. Be careful that the peppers do not separate from the bunch.
3. Add salt and ginger.
4. Add lemon juice and store in a clean dry jar. This can be preserved for more than a year and is very good for health.

Contributed by Lakshmi Anantaraman, resident of Pestom Sagar

Stuffed lime pickle

Ingredients
1 dozen lemons
200 gms salt
1/4 tsp hing
1 tbsp methi seeds
200 gms red chillies

Method
1. Wash lemons and dry them with a clean towel.
2. Make four horizontal slits on them.
3. Grind all the masalas with salt into a powder.
4. Stuff this mixture carefully in the lemon.
5. Store this in a jar and place the jar in the sun. Mix it once a day. This will be ready to eat in two weeks.

Tender mango pickle

Ingredients
1 kg small mangoes
Salt to taste
1 cup chilli powder
1/2 cup mustard powder

Method
1. Wash mangoes and dry them.
2. Take a vessel and add a measure of salt for very six measures of mango.
3. Shake the vessel well and let it remain for two to three days until the mangoes shrink and change from green to yellow.
4. Remove the water from the mangoes.
5. Add the chilli powder and mustard powder. Mix well and keep aside for two to three days. Serve with dal and rice.

Contributed by Vishalam Subramaniam, resident of Road no 12

divya.subramaniam@mid-day.com