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Green Chili Pickle

By on April 1, 2008 in Pickle

Ingredients:

Green chillies 1 lb
Tamarind 4 oz
Gingerly oil ¼ pint
Mustard seeds 2 tbsp
Black gram dhal 4 tbsp
Powdered red chilies 2 tbsp
Coriander leaves 2 tbsp
Turmeric powder ¼ tsp
Jaggery 4 oz
Salt 2 tsp

Method:

* Slit a hole in the chilies, taking care not to split them. Soak the tamarind in 1 pint of water for ½ hour, and strain the juice.
* Heat the oil and fry mustard seeds, black gram and coriander leaves. Add green chilies and fry till chilies are dry. Add tamarind, turmeric, chili powder, salt and jaggery. Simmer, stirring constantly till liquid dries.
* Cool and preserve in air-tight jars.

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Prawn Pickle

By on April 1, 2008 in Pickle

Ingredients:

Shelled prawns 2 lb
Garlic 2 pods
Onions 4
Red chilies 12 dry
Turmeric powder 1 tsp
Gingelly oil ¾ pint
Vinegar ¾ pint
Green Ginger 3 oz
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Green chilies 10
Spring curry leaves 1
Sugar 1 tbsp
Salt to taste

Method:

* Grind the onions, red chilies, pepper, 4 cloves garlic to a smooth paste. Put in a saucepan to boil, together with the prawns and ½ pint water and salt. Simmer till water disappears. Remove from heat.
* Heat half the oil and fry the cooked prawns till well browned. Remove from oil and keep aside. Grind with 2 tbsp vinegar, 2 oz ginger, 12 cloves garlic and mustard seeds, turmeric powder and cumin seeds, to a paste. Slice remaining ginger, garlic and green chilies.
* Add remaining oil to the oil in which the prawns were fried and fry the sliced ingredients. Add curry leaves and ground paste and fry stirring continuously.
* Pour in the vinegar, season with salt and bring to boil. Then add fried prawns and sugar and simmer, stirring occasionally, till the oil floats to the top.
* Cool and bottle in air- tight jars.

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Brinjal Pickle

By on April 1, 2008 in Pickle

Ingredients:

Brinjals (aubergines) 3 lb small
Vinegar 3 pints
Gingelly oil ½ pint
Fenugreek 1 tsp
Cumin seeds 1 tsp
Mustard seed 1 tsp
Dry red chilies 1 oz
Green ginger 1½ oz
Garlic cloves 12
Turmeric powder 1 tbsp
Springs curry leaves 2
Green chilies 8
Salt and sugar to taste

Method:

* Remove stems and quarter the brinjals. Grind with ¼ pint vinegar, red chilies, turmeric, half the ginger and garlic. Finely slice the remaining garlic and ginger.
* Heat oil in a large saucepan, add curry leaves, fenugreek, cumin and mustard seeds, sliced garlic and ginger and fry till brown. Add the ground paste and fry till dry. Add brinjals, green chilies and mix. Pour enough vinegar to cover the vegetable.
* Add sugar and salt and simmer till the brinjals are tender and the oil floats to the top. Cool and bottle in airtight jars.

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Apple Pickle

By on April 1, 2008 in Pickle

Ingredients:

10 gms red chili powder
400 gms green apple
10 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste

For tempering:
1tsp cumin seeds
1tsp mustard seeds
1tsp ginger/garlic paste
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds
1/2 cup oil

Method:

*Wash and wipe-dry the apple. Cut it horizontally into half inch long slices.
*Add sugar, vinegar, salt, turmeric, chili, cumin, coriander and mustard powder.
*Keep aside.
*To prepare tempering, heat oil in a wok and fry mustard and cumin seeds.
*Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool.
*Pour the mixture over the apple.
*Transfer it to a clean, dry airtight bottle.

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Kasundi

By on April 1, 2008 in Pickle

Ingredients:

Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kg
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 gm, Grind to a paste with 4 tbsp vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tbsp
Mustard seeds (rai) 100 gm
Ginger (adrak), sliced 2 tbsp / 24 gm
Garlic (lasan), sliced 1 tbsp / 12 gm
Cumin (jeera) seeds 100 gm
Fenugreek seeds (mithi dana) 100 gm
Gingelly or groundnut oil 2 cups / 400 ml
Garlic (lasan), chopped 1 tbsp / 12 gm
Ginger (adrak), chopped 2 tbsp / 48 gm
Vinegar (sirka) 1¾ cups / 350 ml

Method:

Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chili paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.

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Mutton Pickle

By on April 1, 2008 in Pickle

Ingredients:

Mutton 5 lb
Onions 1 lb
Ginger 1 lb
Garlic 2 pods
Mustard oil 1½ pints
Vinegar 1½ pints
Chili powder 2 tbsp
Mango powder 2 tbsp
Cumin seeds 2 tsp
Cardamoms 12
Cloves 15
Nutmeg ¾ tsp
Ground mace 1 tsp
Salt 4 tbsp

Method:

* Cut the meat into 1½ inch cubes. Put in a large saucepan to simmer without adding any water, till all the liquid form the meat dries up.
* Keep on one side. Grind the onion, garlic and ginger to a paste. Heat oil and fry the paste till brown. Add meat pieces, mix well and fry.
* Add ½ pint vinegar, all the remaining spices and cook for 5 minutes, stirring continuously. Remove from heat; pour in remaining vinegar and cool.
* Put in airtight jars and keep for a week before use.

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Lemon Pickle

By on April 1, 2008 in Pickle

Ingredients:

Lemons (nimbu), washed, wiped, slit in
Quarters without separating the pieces 2 kg
Juice of lemons (nimbu) 1 kg
Sugar 1 cup / 150 gm
Black salt (kala namak) 250 gm
Black cardamoms (badi elaichi) 25 gm
Black peppercorns (sabut kali mirch) 15 gm
Dry red chillies (sookhi lal mirch) 25 gm
Cumin (jeera) seeds 2 tbsp / 12 gm
Black cumin (shah jeera) seeds 2 tbsp / 12 gm
Carom (ajwain) seeds 15 gm
Asafoetida (hing) a pinch
Ginger powder (sonth) 100 gm

Method:

1. Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix ½ cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
2. Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.

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Eggplant Pickle

By on April 1, 2008 in Pickle

Ingredients:

1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chilies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubed
Salt to taste

Method:

*Heat oil and fry the eggplant until brown.
*Remove, drain and set aside. In the same oil, lightly fry capsicum and onion.
*Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chilies to the pan.
*Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes.
*Stir in sugar and remove from fire.
*Cool and refrigerate in an airtight sterilized container.

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Chinese Pickle

By on April 1, 2008 in Pickle

Ingredients:

2 kg cabbage, shredded
5 gms Chinese salt
15 gms sugar
25 gms salt
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
400 gms apple, sliced

Method:

*Sprinkle salt on cabbage and keep aside for 30 minutes.
*Wash well. Mix apple, garlic, spring onion, minced onion, chili sauce and vinegar.
*Keep for a day and season after two days with salt, sugar and Chinese salt.

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Kasundi – Sliced Mango Pickle

By on April 1, 2008 in Pickle

Ingredients:

Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kg
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 gm, Grind to a paste with 4 tbsp vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tbsp
Mustard seeds (rai) 100 gm
Ginger (adrak), sliced 2 tbsp / 24 gm
Garlic (lasan), sliced 1 tbsp / 12 gm
Cumin (jeera) seeds 100 gm
Fenugreek seeds (mithi dana) 100 gm
Gingelly or groundnut oil 2 cups / 400 ml
Garlic (lasan), chopped 1 tbsp / 12 gm
Ginger (adrak), chopped 2 tbsp / 48 gm
Vinegar (sirka) 1¾ cups / 350 ml

Method:

Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chilli paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.

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Lemon Pickle

By on April 1, 2008 in Pickle

Ingredients:

Lemons (nimbu), washed, wiped, slit in
Quarters without separating the pieces 2 kg
Juice of lemons (nimbu) 1 kg
Sugar 1 cup / 150 gm
Black salt (kala namak) 250 gm
Black cardamoms (badi elaichi) 25 gm
Black peppercorns (sabut kali mirch) 15 gm
Dry red chillies (sookhi lal mirch) 25 gm
Cumin (jeera) seeds 2 tbsp / 12 gm
Black cumin (shah jeera) seeds 2 tbsp / 12 gm
Carom (ajwain) seeds 15 gm
Asafoetida (hing) a pinch
Ginger powder (sonth) 100 gm

Method:

Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix ½ cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.

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Mixed Vegetable Pickle

By on April 1, 2008 in Pickle

Ingredients:

20 gms red chili powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste

Method:

Dry the cauliflower, turnip and carrots in the sun for two days.
Dissolve sugar in vinegar and keep aside.
Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables.
Cover and cook for five minutes. Add vinegar and mix well.
Remove from heat and allow it to cool.
Transfer into a sterilized glass jar and cover with a cloth.
Keep in the sun for five days.

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Carrot Pickle

By on April 1, 2008 in Pickle

Ingredients:

1 kg carrots
2 tsp chili powder
1 tsp turmeric
125 g cloves of garlic (leave small cloves whole, slice large ones)
250 g large green chillies
125 ml red fruit vinegar
225 ml oil
salt to taste
extra salt

Method:

Scrape and slice the carrots lengthwise.
Add salt and leave to marinate for half an hour. Wash and drain.
Slit the green chillies lengthwise and remove seeds.
Add to the carrots together with salt, turmeric, red chili powder and garlic.
Mix well. Add the vinegar and unheated oil.
Marinate in refrigerator for 24 hours before serving.

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Red Chilli Pickle

By on April 1, 2008 in Pickle

Ingredients :

500 gm. big dry red chillies
2 kgs. Mustard oil heated and cooled
10 tbs. cumin seeds
1 tsp. cloves
4 big cardamoms
1 (3 cm) stick cinnamon
1 tsp. chironji
2 tbs. mustard seeds
125 gms. mango powder
Salt to taste

Method:

Remove seeds from red chillies. Grind the seeds with all the other dry ingredients. Add a little oil to the mixture to make a paste. Fill the red chillies with the paste. Pour oil to cover the chillies. Put in the sun for 3-4 days. Store in a airtight jar.

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