Zucchini Pickle - Instant Version

Summer in India, i truly miss it. Its really a disadvantage for people who lives in abroad to miss those nostalgic summer days in India. Every summer vacations,me and my younger sister never failed to go to our grandma's village to spend our vacation. Every year, we grandkids get together to help our grandma for making her big batches of vathals,pickles,vadagams etc. My grandma makes varieties of vathals,pickles and we never failed to get some big bags of her homemade preserves and pickles when we left her home after a fantastic summer vacations, its was quite like a routine for us every year to come back home with her varieties of vathals to enjoy throughout the year.I dont have words to say how i miss it now.

Its spring here,but dont talk about the weather its raining and raining.Am craving for some homemade pickles to get rid of this nasty weather, i wanted to give a trial for a instant version of pickle with some fresh zucchinis, for my surprise its tastes absolutely prefect. Quite similar to those crunchy mango pickles, though this pickle is an instant version, you can make it anytime. This pickle stay prefect for more than two days in room temperature if you conserve them in air tightened box.An excellent side dish for curd rice and rotis.Sending to Kalyani's Pickles & Preserves Fest.

1cup Zucchinis (cubed)
6nos Garlic cloves
1tbsp Red chilly powder
1tsp Amchur powder
1tbsp Mustard seeds
1tbsp Fenugreek seeds
Oil
Salt
1/2tsp Mustard seeds for tempering

Dry roast the mustard seeds,fenugreek seeds together in a pan, once they gets cooled grind as fine powder..

Take the cubed zucchini pieces in a bowl,add the red chilly powder,amchur powder,grounded mustard-fenugreek powder,salt and mix it with a wooden spoon..

Meanwhile heat enough oil,let splutters the mustard seeds,add immediately the garlic cloves and fry they turn slightly brown, add immediately this tempering to the already prepared zucchinis with spices..

Mix again well and conserve it in an air tightened box.