Pickle Recipes

[minisoji]

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



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.

[minisoji]

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.

[minisoji]

Love Lovi Pickle



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.

[minisoji]

Gooseberry Pickle

Method 1

Ingredients :

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


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.

[minisoji]

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



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.

[minisoji]

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



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.

[minisoji]

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.

[minisoji]

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.

[minisoji]

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



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.

[minisoji]

Tomato Pickle



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.