Pickle Recipes

Brinjal Pickle

Ingredients:

* Brinjal, medium size - 4nos
* Chilly Powder - 2tbs
* Medium size Tomatoes - 3nos
* Oil - 5tbs
* Tamarind - 1 gooseberry size
* Curry leaves - 20nos
* Asafoetida - 1/4tsp
* Turmeric powder - 1/4tsp
* Salt to taste

http://www.mahyco.com/images/Brinjal-11.gif

Method:

In a pan heat the oil and add chilly powder, turmeric powder, curry leaves and stir for few seconds. Now add sliced brinjal, tomatoes and cook for 5 minutes. Add the extract of tamarind and stir, when it is cooked add asafoetida and salt, mix well. While stirring the brinjal pieces should not be smashed.

Carrot Raisin Pickle

Ingredients :
1. Thinly sliced carrot - 2cups (1" length wise)
Raisins - 1/4cup
2. Chilli powder - 1dsp
Garlic flakes - 12nos
Ginger 1" square piece - 1 piece
Fenugreek soaked in water - 1/4tsp
3. Gingelly oil - 1/4cup
4. Mustard - 1tsp
Vinegar - 1/4cup
Salt - to taste
5. Mustard seeds - 1dsp

Method :

Grind all the 2nd ingredients finely.

Season the mustard in oil and sauté the ground masala well on a low flame. Add 1/2cup boiled and cooled water, together with vinegar and salt. When it boils, remove from fire. Add the carrot and raisin when it is still warm. Add mustard seeds and salt (if needed) and stir well. There should be enough gravy. When cool, store in an air tight bottle.

Love Lovi Pickle

http://www.marketmanila.com/wp-conte...6/10/akal3.JPG

Ingredients :

* Love lovi - 1kg
* Garlic - 50gm
* Ginger - 1 big piece
* Green chilli - 12nos
* Gingelly oil - 4tbs
* Red chilli powder - 4tbs
* Asafoetida powder - 1/2tbs
* Fenugreek powder - 1/2tbs
* Salt - to taste

Method :

Wash the love lovi and wipe out the water. Split the edges of the chillies and garlic. Chop the ginger piece into tiny pieces.

Heat oil in a pan and sauté the love lovi until it is half cooked. Remove from oil and keep aside. Sauté ginger, garlic and chiilies in the remaining oil. Add love love, chilli powder, asafoetida powder, fenugreek powder and salt. Mix well and heat for a while. There won't be much gravy. Store in a bottle.

Gooseberry Pickle

Method 1

Ingredients :

* Gooseberry - 1kg
* Gingelly Oil - 250gm
* Red chilly powder - 100gm
* Sautéed and powdered fenugreek - 1tsp
* Asafoetida - 1tsp
* Salt - 100gm

http://www.nandyala.org/mahanandi/im...ikaya/amla.jpg
Method :

Remove the seeds of the gooseberry and cut it into small pieces. Saute it in about 150gm gingelly oil. When it is half cooked, add chilly powder and salt. Remove from fire and allow to cool. Add powdered fenugreek, asafoetida and mix well. Heat the remaining oil. Pour it over the pickle when cool.

Method 1

Ingredients :

* Steamed gooseberry - 1kg
* Salt - 100gm
* Red chilly powder - 100gm
* Sautéed and powdered fenugreek - 1tsp
* Asafoetida - 1tsp
* Mustard powder - 1tbs
* Mustard - 1tsp
* Gingelly oil - 250ml

Method :

Heat the oil. Season with mustard. Add salt, chilly powder and gooseberry, mix well and keep on a low flame for 5 minutes. Remove from fire and when cool, mix with fenugreek, mustard powder and asafoetida. Store in a mud vessel and keep in sunlight for a week. When the ingredients mix well and the oil separates, store in air tight bottles.

Green Chilli Pickle


Ingredients :

* Green chillies - 1kg
* Salt - 1/2cup
* Tamarind - 1/4kg
* Gingelly seeds - 100gm
* Fenugreek powder - 4tbs
* Mustard - 4tbs
* Vinegar - 2tbs
* Gingelly oil - 2cups

http://www.fotosearch.com/comp/PDS/P...~-73868292.jpg

Method :

Clean the chillies and split it into two halves. Squeeze the tamarind in some water. Sieve and boil it. Keep it aside. Heat 2tbs mustard and grind.

Heat oil and season the remaining mustard. Add gingelly seeds and green chillies. Sauté until the colour of the chillies changes to light brown. Remove from fire and add fenugreek powder, mustard powder, tamarind water and vinegar. Stir well and store in a bottle.

Note : 1/4tsp sodium benzoate can be added to store the pickle for a long time.

Lime Pickle

Ingredients:

* Lime - 6nos (quartered)
* Mustard seeds - 1tbs
* Fenugreek - 1tsp
* Green Chillies - 6nos (chopped)
* Sugar - 1/4tsp
* Ground Ginger - 1tbs
* Water - 4tbs
* Salt - 1/2cup
* Star Anise - 2nos

http://www.naturesflavors.com/images/lemon_lg.jpg

Method:

Put the cut lime into a bowl and add the salt, mix it well, keep it for a day. Next day add mustard seeds, fenugreek, star anise seeds and chillies into a sauce pan, cover it and heat it well until the spices get roasted and mustard seeds start to pop. Remove the pan from heat. Drain the liquid from the lime into a small pan. Add sugar, ginger and water, boil it for 2 minutes until the sugar gets dissolved.

Mix the lime and spices and put into a clean dry preserving jar. Cover the lime with sugar solution. Let it cool, when it is cooled place the lid tightly. Keep it in a cool place for about 4 weeks. Mix it well before using.

Onion Pickle

Ingredients :

* Big Onion - 100gm
* Small Onion - 100gm
* Tamarind - 50gm
* Red chilli - 50gm
* Fenugreek - a pinch
* Oil - 4tbs
* Curry leaves
* Salt

Method :

Fry the fenugreek and powder it. Grind tamarind, salt and red chilli well and keep aside. Add the sliced big onion and small onion and grind again. Add the powdered fenugreek and mix well.

Heat oil in a pan. Season the mustard and curry leaves. Add the ground ingredients and saute well for about 5 to 10 minutes. When cool, store in an air tight bottle.

Papaya Pickle

Ingredients

1 Papaya - 1/2kg
Salt - less than 1/4cup
2 Boiled and cooled water - 1/2cup
3 Powdered dry chilli - 1/2cup
Fenugreek - 1tsp
Garlic flakes - 12nos
Ginger sliced lengthwise - 1tsp
4 Gingelly oil - 1/2cup
5 Mustard - 1dsp
Fenugreek - 1tsp
6 Turmeric powder - 1tsp
7 Garlic flakes - 1/4cup
8 Ginger sliced lengthwise - 1dsp
9 Dry chilly split into 2 piece - 1/4cup (remove the seeds)
White vinegar - 1/2cup
Lemon juice - 1/4cup
10 Sugar - 1/2dsp
11 Salt - to taste
12 Mustard - 1/4cup (Heat the mustard and remove its covering)

Method :

Slice the papaya into 2"length and 1/4"width pieces. Apply the salt on the sliced papaya pieces and keep it for 1hour. Grind the 3rd ingredients finely with little water.

Heat the gingelly oil in a pan and season the mustard and fenugreek. Add the turmeric powder and sauté for a while. Add garlic. When it is half sautéed, add the dry chillies. Put the ground ingredients and saute well. Pour the warm water and when it boils, add vinegar, lemon juice, sugar and salt. When the gravy thickens, remove from fire and allow to cool. Add the papaya pieces and the mustard seeds into it. Stir well.

Snake Gourd

Ingredients :
1. Snake gourd - 3/4kg
2. Red chilli powder - 1dsp
Thinly sliced ginger - 1tsp
Small size garlic flakes - 6nos
Mustard - 1tsp
Fenugreek - 1/2tsp
3. White vinegar - 1/2cup
4. Gingelly oil - 1/4cup
5. Mustard - 1dsp
6. Turmeric powder - 2tsp
7. Finely chopped onion - 2cups
8. Small size garlic flakes - 1dsp
9. Thinly sliced ginger - 1/2dsp
10. Vinegar - 1/4cup
Sugar - 1dsp
Fried and powdered cumin seeds - 2tsp
Salt - to taste

http://www.hindu.com/mp/2006/04/15/i...1500900201.jpg

Method :

Clean the snake gourd and remove the portion inside it. Cut it into small pieces and steam. Fry the snake gourd pieces in refined groundnut oil till crispy. Don't use this oil for the preparation of pickle.

Finely grind the 2nd ingredients with 1/2cup vinegar. Season the mustard in 1/4cup of gingelly oil. Sauté the turmeric powder and chopped onion until the colour changes to reddish brown. Mix the ground masala with some water and pour this to the pan. Sauté well till the oil seperates. Add garlic and ginger and sauté for a while. After that add vinegar, sugar, powdered cumin and salt and remove from fire. Add the fried snake gourd into it and mix well. Oil should be seen on top of the pickle. When cool, keep it in a bottle.

Tomato Pickle

http://s3.amazonaws.com/readers/gome...02/96271_1.jpg

Method 1
Ingredients :

* Ripe tomatoes - 1kg
* Red chilli powder - 2dsp
* Salt - to taste
* Gingelly oil - 100gm
* Fenugreek powder - 1tsp
* Mustard - 1tbs
* Sugar - 1/4tsp
* Asafoetida powder - 1/2tsp

Method of Preparation :

Cut the tomatoes into 4 pieces. Add salt and stir well. Keep it for 1 hour. Salt will melt and become water by this time. Keep this salt water aside.

Heat oil in a pan and season the mustard. Add tomato pieces and saute well. After that add chilli powder, asafoetida powder and salt water kept aside. Allow to boil well. When the water completely evaporates and oil separates, add fenugreek powder and sugar. Remove from fire and allow to cool. Store the pickle in an air tight bottle.

Note : It will stay longer when stored in a fridge.

Method 2

Ingredients :

* Tomatoes - 1/4kg
* Red chilli powder - 1tsp
* Turmeric powder - a pinch
* Asafoetida powder - a pinch
* Salt - to taste
* Mustard - 1/2tsp
* Fenugreek - 1/4tsp
* Dry chilli cut into 4 pieces - 1
* Curry leaves - 1flake
* Gingelly oil - 4tsp

Method of Preparation :

Cut the tomatoes into small pieces. Heat 1tsp oil in a pan and sauté mustard, fenugreek, dry chilli and curry leaves. Add tomato pieces, Chilli powder, turmeric powder, asafoetida powder and salt. Sauté well. When the tomatoes get cooked, crush with a ladle. Add the remaining oil and sauté well until the oil is seen on top. Remove from fire. It can be used for 2-3 days.

Date Pickle

Ingredients:

• 500 gm Dates
• 1/2 Cup red chili powder
• 1/2 Cup garlic paste
• 1/2 Cup ginger paste
• Salt to taste
• 5 tsp Oil

http://www.ilivetocook.com/images/cooking/dates.jpg

Method:

• Soak the dates in water for 1 week, in the refrigerator.
• After 7 days, the dates will be very soft.
• Remove the seeds from the dates and then strain them.
• In a pan, heat oil.
• Add garlic, ginger, red chili powder and salt.
• Then add the date paste and cook for 5 min.
• Remove it and cool.

Kadumaanga recipe

Description

Made from 'pulimaanga' when the seed has not matured and the mango is very small. Can be used with rice/iddlies/dosai

Ingredients
Small pulimanga - 1kg
Ground Mustard seeds 100 gms
Chilli powder 250 gms
Salt

Preparation

Clean the mangoes and wipe it dry. Add salt and keep in a porcelain container for two weeks.
After two weeks open and add chilli and mustard powder. This will stay for a year.

Fish pickle

Ingredients

Fish fillet - 1kg
Onion - 1.5kg
Garlic - 200gm
Ginger - 100gm
Green chillies - 15 nos
Turmeric - 1tsp
Pepper powder - 2 tbsp
Chilli powder - 3 tbsp
Coriander Powder - 6 tbsp
Fenugreek powder - 1 tsp
White vinegar - 1 litre
Salt
Coconut or vegetable oil- 2 cups

http://img.alibaba.com/photo/1219605...ish_Fillet.jpg

Preparation

Cut the fish into half inch cubes. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Chop the onions into thin slices. Grate the garlic and ginger. Slit the green chillies. Fry the onions in oil till brown and crisp. Remove into a dry vessel. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the fried onions, ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.

Tips
Do not use aluminium vessels for preparing as the vinegar will react with it.
If you are using daily, transfer the pickle into a small jar and keep outside.
Use tuna, seer fish or prawns. You can use any fish with no bones.

Meat Pickle

Ingredients

Boneless meat cut into cubes – ½ kg
Vinegar – ½ - 1 cup
Onion cut fine – 1
Ginger – 1 piece
Garlic – 1 t. sp.
Cloves – 10
Chilly powder – ½ cup
Haldi powder – ½ t. sp.
Mustard – 1 t. sp.
Methi – 1 t. sp.
Curry Patha – few
Oil – ½ cup
Salt to taste.

Preparation

Boil the meat with vinegar and salt until half done. Fry in oil and keep aside.
Roast mustard and methi and grind with rest of the ingredients. Heat oil in a pan, fry the onions, and then add the ground masala. Add vinegar and mix with the meat.
This will keep for a month.

Ginger Pickle

Ingredients

Ginger - 1/2 Kg
Tamarind Juice (Thick)- 1 cup
Chilli Powder - 5 teaspoons
Salt - for taste
Turmeric Powder - 1/2 teaspoon
Jaggery - 1 big lump finely powdered or sugar 1/4 cup
Finely chopped green chilly - 5

For seasoning
Mustard - 2 teaspoon
Curry leaves - 2 strands
Dry chilly - 2
Coconut oil - For seasoning and frying.

http://www.bigoven.com/uploads/ginger.jpg

Preparation

Clean ginger and grate finely. Fry ginger and greenchilli till they are brown. Take a deep bottom pan and pour coconut oil. Fry mustard, chilli, and curry leaves when it is seasoned properly pour tamarind juice. Add chilli powder and turmeric powder and let it boil in low flame. When it is boiled add fried ginger to that and boil for 5 more minutes. Add jaggery powder and let it simmer for 5 more minutes. Take this out from flame and let it cool for sometime. Keep it in a fresh bottle.

Tips
Adding sweet to this pickle gives it special taste and it is more tasty to add jaggery than sugar. This pickle is a very good digestive agent too.

Mangoe pickle

Ingredients
Mangoes - 2 Cut into small pieces
chili pwd - 4 tbs
salt - 3T
Asafoetida - ½ teaspoon
Turmeric pwd - 1 teaspoon
Mustard seeds - ½ teaspoon
Oil -1 tbs


Preparation
Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add chili pwd, salt, asafoetida, turmeric and stir fry about 3 min. Turn off the heat.
Let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly.
Keep this for 5 days.You can add a little bit of distilled vinegar if you like.

Prawn Pickle

http://x04.xanga.com/a21c4153d753318...m142895213.jpg

Ingredients

Small prawns - 350
Husked mustard seed - 1 dsp
Garlic - 2 dsp
Green chillies - 15
Sliced ginger - 1dsp
Curry leaves - a few
Fenugreek - 1 tsp
Vinegar - 14 oz
Gingelly oil - 6 oz
Coconut oil - 6 oz
For the masala-
Garlic - 2 oz
Green ginger - 2 oz
Mustard - 1 dsp
Cumin seed - tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3 dsp

Preparation

Cook the cleaned prawns in a little vinegar, one cup of water and salt. Fry the cooked prawns in coconut oil or any oil you like. Keep it for sometime in a colander so that excess oil may drip. Grind the ginger and garlic separately and the other ingredients together. Saut? the ginger, garlic and the green chillies and take them out. Splutter the fenugreek and the curry leaves. Fry the ginger and garlic paste first and then the rest of the masala. Add the husked mustard seed and the fried prawns. Pour the vinegar and enough liquid salt and Keep for sometime over live coals stirring now and then. When the gravy becomes thick keep it aside till it turns cold and then put into bottle it. Keep it for some days and then use it.

Carrot Pickle

Ingredients

2 cups – finely cut or minced carrot
2 tb. Sp. – finaly cut green masala
2 tb. Sp. – pickle masala powder
½ cup – vinegar
1 cup – oil
salt to taste.
http://www.bigoven.com/pics%5C241007055336.jpg
Preparation

Salt the minced carrot and keep for a day. Squeeze the mince out of the water and keep in mixing bowl. Heat oil in a pan, and fry the green masala lightly. Remove from fire, add vinegar, masala powder and pour over mince. Mix well and bottle.

Beet Root Pickle

Ingredients

2 cups – finely cut or minced beetroot
2 tb. Sp. – finaly cut green masala
2 tb. Sp. – pickle masala powder
½ cup – vinegar
1 cup – oil
salt to taste.

http://www.food-info.net/images/beetroot2.jpg

Preparation

Salt the minced beetroot and keep for an hour. Squeeze the mince out of the water and keep in mixing bowl. Heat oil in a pan, and fry the green masala lightly. Remove from fire, add vinegar, masala powder and pour over mince. Mix well and bottle.

Lotus Stem Pickle

Ingredients

• 1/2 kg Lotus stems
• 6 tsp Mustard powder
• 3 tsp Red chili pepper
• 2 tsp Turmeric powder
• 1/3 Cup Salt
• 1 Cup mustard Oil

Method

• Peel lotus stems and cut them into round slices.
• Boil them till half tender.
• Put on a strainer or keep in the sun, till dry.
• Mix salt, red chili pepper, mustard powder and turmeric together.
• Rub over lotus stem pieces.
• Put the pickle in a jar.
• Heat oil and let it cool.
• Pour the oil over the pickle.
• Keep the jar in a warm place for 4 days.
• Lotus Stem Pickle is ready.