Pickles

[minisoji]

Cranberry Pickle





Ingredients

Cranberries: 1 lb
Mustard seeds: 1 Tbsp
Red Cayenne pepper powder (Red Chilli powder): 1 tsp
Salt (Optionally use lite salt): 1 tsp
Canola oil: l2-3 Tbsp
Asofoetida (Optional):Pinch
Fenugreek seeds: ¼ tsp
Paprika: 2 tsp
Boiled water:½ Cup

Method

1. Wash cranberries thoroughly.

2. Cut each cranberry in half. Make sure you cut the cranberry so that the holes with the seeds in the middle are all open.

3. Put the cut cranberries in a collander and wash under running water. This should get rid of the tiny seeds.

4. Add the oil in a pan, heat and add mustard seeds and the fenugreek seeds.

5. When the mustard seeds start popping, take it off the fire and add the cayenne pepper, paprika and hing

6. Add the water to the mixture.

7. Bottle (an old pasta sauce bottle works perfectly, do not use plastic) it after it cools down.

8. This pickle needs to be refrigerated since it has water and not too much salt or oil.

[minisoji]

Garlic Pickle



Ingredients

Garlic pods 1/4kg
Red chilli powder 1/2tbs
Turmeric powder a pinch
Fenugreek a pinch
Cumin a pinch
Vinegar 1/4cup
Gingelly oil 2tbs
Mustard 1/4tsp
Fenugreek a pinch
Warm water 1/2cup
Sugar 1/2tsp
Mustard 1tsp
Salt to taste

Method

1. Cook the garlic till soft i and wipe out the water.

2. Heat a pan and pour little gingelly oil. Sauté the garlic in it. Do not allow garlic to break and change colour. Take it out from the oil and keep aside.

3. Soak the Red chilli powder ,Turmeric powder ,Fenugreek and Cumin in 1/4cup of vinegar and grind well.

4. Season 1/4tsp mustard in 2tbs oil. Add fenugreek and sauté well. Lower the flame and add the ground ingredients. Sauté well by stirring continuously. Pour boiled and cooled water into it. When it boils, add the other ingredients and the garlic.

5. Remove from fire and when cool, store in a bottle.

[minisoji]

Amla Pickle



Ingredients:

• 5 Amla
• 1 tsp Mustard Seeds
• 4 Green chillies
• 2 tsp Turmeric Powder
• 1 tsp Hing
• 3 tsp Oil

How to make Amla Pickle:

• Pour little water in a cooker and cook the amlas in it.
• Blend the cooked amlas and green chillies.
• Heat oil in a kadhai.
• Add turmeric powder, mustard seeds and hing.
• When mustard seeds start spluttering, add amla-chillies paste and cook for about 5 minutes at low flame.
• Amla Pickle is ready.

[minisoji]

Pappaya Pickle



Ingredients

• 250ml Vinegar
• 250ml Water
• 250g Sugar
• 1 Green Papaya (unripe)
• 1 tbsp Salt
• 6 tsp Bird's Eye Chili

Method

• Peel and chop the papaya into halves.
• Now remove the seeds.
• Make thin slices; place it in a mixing bowl.
• Allow the mixture to marinate in salt for about an hour.
• Remove excess liquid and add water, sugar and vinegar; simmer it for 15 minutes.
• Remove it from heat and set it aside; allow it to cool.
• Add bird's eye chili powder and papaya slices in a glass jar.
• Mix vinegar syrup and allow the mixture to marinate for about 3 hours.
• Story pickle in a jar and refrigerate in for an extra crunchy taste.

[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.