Pickles

[minisoji]

Fish Pickle



Ingredients

• 1/4 kg Fish, cut into cubes
• 1 Onion, sliced
• 1 Inch piece ginger
• 1 tsp Garlic
• 1/2 Cup chilly powder
• 1/2 tsp Turmeric
• 1 tsp Mustard
• 1 tsp Methi
• Few curry patha
• 1/2 Cup oil
• 1/2 to1 Cup vinegar
• 10 Cloves
• Salt as required

How to make Fish Pickle:

• Apply a little chilly powder and salt on fish and dry in the sun for a day.
• Heat oil and fry fish, keep it aside.
• Roast mustard and methi and grind it fine with rest of the ingredients.
• Heat oil in a pan.
• Fry the onions until brown, and then add the ground masala.
• Combine vinegar and mix it properly with the fish.

[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

How to make Date Pickle

• 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.
• Khajoor ka Achar is ready.

[minisoji]

Mango Pickle



1kg Raw Mango
2 whole Garlic pods (enough to get 2tbsp of chopped garlic)
2 inch piece of Ginger
4 Green Chillies
5-6 sprigs of Curry Leaves
1/4 tsp Turmeric powder
7-8 tbsp Red Chilli powder
1/4tsp Asafoetida/ Hing/ Kayam
2tsp Mustard seeds
1tsp Fenugreek/ Methi/ Uluva seeds
1tbsp Vinegar (optional)
4tbsp + 1tbsp Sesame oil
Salt to taste
1cup water

Procedure:

1. Wash, dry and chop the mango into small pieces. This is the most time consuming part of the recipe. I do not like using the electric chopper as the mango pieces don't look uniform with it. So I choose to pain stakingly chop them with hand.


2. Add 1tsp salt to the chopped mango pieces and toss them well. Keep it aside for at least 6 hours maximum 24 hours. Mean while peel and finely chop the ginger, garlic and green chillies.

3. After 6 hours drain the water from the mango pieces using a colander.

4. Mix turmeric and red chilli powder in water to make a paste.

5. Heat the oil in a kadai/ wok, add mustard seeds and wait till all of it has spluttered. Add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.


6. Add the chopped green chillies, ginger and garlic and saute till the raw smell has gone.

7. Now add the chilli powder and turmeric paste and let it cook for a minute or two. Turn off the heat and add asafoetida and mix well and add drained cut mango pieces. Mix well till all the mango pieces are coated. Now is the time to add vinegar if you want to.

9. I always top the pickle with a tbsp of oil in the jar which I won't be using right away, before I keep it away in the refrigerator.



Lemon Pickle

Ingredients:

• 6 Lemons ( quartered)
• 1/4 tsp Turmeric powder
• 1/4 tsp Fenugreek seeds
• 1/4 tsp Mustard seeds
• A small pinch Asafoetida
• 1/2 Cup Sugar
• 1/4 Cup Red Chilli Powder
• 2 tsp Salt

How to make Lemon Pickle:

• Rub turmeric powder and salt to the lemon pieces and leave it for 5 days.
• After the specific time span, sprinkle red chilli powder , sugar over lemon pieces and stir well.
• Roast all the seeds without oil in a pan and grind them into a fine powder.
• Add the prepared powder to the lemon pieces and mix them well.
• Now put this in a jar and keep under sunlight for 10 to 15 days while shaking occasionally.
• Lemon Pickle is ready.Keep it in a cool dry place.

[minisoji]

Cauliflower Pickle



Ingredients:

• 1 kg Cauliflower
• 1 tsp Turmeric Powder
• a pinch of Asafoetida
• Juice of 5 Lemons
• 2-3 tbsp Red Chilli Powder
• 1 tsp Mustard seeds
• 1 tsp Fenugreek seeds(roasted)
• 2 tsp Table salt

How to make Cauliflower Pickle:

• Cut cauliflower into small pieces of 1 cm each.
• Wash the pieces under running water.
• Soak the pieces in salted water t5aken in a vessel for at least 10 min, then drain the water.
• Now heat oil in a pan and add mustard seeds and asafoetida.
• When the seeds start spluttering, add cauliflower pieces.
• Fry for 2-3 minutes and then add turmeric powder and chilli powder to it . Cook for 2 min more.
• Put off the flame and then add the fenugreek. Stir and add the lemon juice.
• Allow to cool , kept tight in a jar and serve when necessary.

[minisoji]

Sweet mango Pickle



Ingredients:

• 1/2 tsp Methi Seeds
• 500g Raw Mango Pieces
• 100g Mustard Oil
• 1 tbsp Saunf Powder
• 2 tbsp Mustard Daal
• 1/2 tsp Kalonji
• 50g Jaggery (grated)
• 3 tbsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Asafoetida
• 20g Salt

How to make Sweet Mango Pickle:

• Take a frying pan and sauté mustard in oil for about 2-3 minutes.
• Soak the mango (pieces) with salt and turmeric powder overnight.
• Drain the water and dry it under sun or fan.
• In a medium bowl, mix the mango pieces, jaggery and spices and stir well.
• Add oil and store in a jar for a month for long lasting flavours.

[minisoji]

Tomato Pickle



Ingredients:
• 4 large Ripe Tomatoes
• 3 fresh Red Chilies (minced)
• 1 tbsp Garlic (minced)
• 1 tbsp Ginger (minced)
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Coriander Powder
• 1 tbsp Mustard Seeds (roasted)
• 1 tbsp Mustard Oil
• 1/2 tsp Ground Black Pepper
• Salt to taste
• 1 tsp Fenugreek Seeds
• 10 pods Garlic (sliced)
• 1/8 cup Green Onions (chopped)

How to make Tomato Pickle:

• Roast tomatoes in oven for about 30 minutes, or until charred.
• Remove charred skin and reserve flesh in a bowl.
• Take oil in a pan, heat it and add cumin and mustard seeds.
• Fry them for few seconds then add chilies, garlic, ginger, asafetida, lime juice and salt; stir for a minute.
• In a blender combine all ingredients to form smooth paste-like mixture and transfer into a large bowl.
• Now again in a non-stick pan, heat one tablespoon of mustard oil, add fenugreek seeds until it turns dark.
• Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped green onions over the tomato mixture. Mix well and refrigerate for at least two hours.
• Tomato Pickle is ready to serve.

[minisoji]

Beetroot Pickle



Ingredients:

• 2-3 Beetroot
• 1/4 tsp Fenugreek seeds
• 1/4 tsp Mustard seeds
• 1 tbsp Asfoetida
• 5-10 Green chillies
• Chilli powder
• 2 tbsp Oil
• 2 tbsp Vinegar
• Salt to taste

How to make Beetroot Pickle:

• Chop the beetroots and chillies into small pieces and rub the pieces evenly with salt.
• Fry fenugreek seeds and mustard seeds in oil taken in a pan, allow cooling and then make a powder of it by grinding .
• Mix asfoetida and chilli powder with the above powder.
• Heat oil in pan and remove from the flame.
• Put the prepared mixture in oil.
• Add beetroots and chillies also.
• Keep it in a bottle containing vinegar and sprinkle salt.
• Beetroot Pickle is ready.

[minisoji]

Prawn Pickle



Ingredients

1/2kg Prawn
3tbsp Ginger garlic paste
1cup Garlic cloves
6nos Green chillies
2tbsp Red chilly powder
1tsp Turmeric powder
2tbsp Mustard seeds+1tsp Mustard seeds for tempering
3tbsp Fenugreek seeds
3tbsp Cumin seeds
1/4litre Oil
1/2cup Vinegar
Salt

Method

Clean the prawns and marinate the cleaned prawns with turmeric powder and salt for few minutes.. Heat the oil, fry the prawns until they turn bit crispy, fry the garlic cloves and green chillies in the same oil and keep aside..

Dry roast the mustard seeds, fenugreek seeds, cumin seeds until they turns brown, grind them as fine powder..Fry the mustard seeds for tempering in the oil, add the ginger garlic paste and stir continously until the raw smell goes away..meanwhile mix the grounded powder,salt along with red chilly powder and vinegar..pour this mixture to the oil and stir until the oil gets separates...Add the already fried prawns, garlic cloves, green chillies ..Cook everything in simmer until the paste turn thicker..Put off the stove..

Let them get cool completely..Conserve them in bottle and consume anytime..