Pickle Recipes

[minisoji]

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



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.

[minisoji]

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.

[minisoji]

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



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.

[minisoji]

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.

[minisoji]

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.



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.

[minisoji]

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.

[minisoji]

Prawn Pickle



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.

[minisoji]

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.

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.

[minisoji]

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.



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.

[minisoji]

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.