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Thread: Pickles

  1. #11
    Join Date
    Apr 2005


    Beetroot Pickle


    • 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.
    Last edited by minisoji; 06-08-2010 at 05:07 AM.

  2. #12
    Join Date
    Apr 2005


    Apple Pickle


    • 2 Apples
    • 1 cup Sugar
    • 1/2 cup Vinegar
    • 1/8 tsp Cloves
    • 1 stick Cinnamon

    How to make Apple Pickle:

    • Remove the apple skin and cut it into small pieces.
    • Combine sugar ,vinegar, cloves and cinnamon in a pot.
    • Bring it to boil on high flame.
    • Reduce the flame and add the apple pieces.
    • Cook till the apples became tender and the mixture got thicker.
    • Put off the flame, pour it into sterilized jar.
    Last edited by minisoji; 06-08-2010 at 05:07 AM.

  3. #13
    Join Date
    Apr 2005


    Brinjal Pickle


    • 1½ cups Sugar
    • 2 tbsp Salt
    • 1 kg Brinjal
    • ¾ cup Oil
    • ¼ tsp Mustard Seeds
    • 1 tsp Fenugreek Seeds
    • 1 tsp Turmeric Powder
    • 2 cloves Garlic (large)
    • 2 inch Ginger Piece
    • 2 tbsp Chilli Powder
    • 2 tsp Cumin Seeds
    • 2 cups Vinegar

    How to make Brinjal Pickle:

    • Wash and chop brinjals into small pieces.
    • Skin and cut (coarsely) garlic & ginger
    • For about 1 hour soak spices in vinegar and then grind it.
    • Fry ground spices in oil for 3- 4 minutes.
    • Now add salt, sugar and brinjal; stir it well.
    • Sauté it in medium heat, until the mixture thickens and brinjal turns soft.
    • Set it aside and allow it to cool.
    • Transfer the mixture into a clean jar.
    Enjoy it with hot steamed rice, chappatis or rotis.
    Last edited by minisoji; 06-08-2010 at 05:30 AM.

  4. #14
    Join Date
    Apr 2005


    Prawn Pickle


    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


    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..
    Last edited by minisoji; 06-08-2010 at 05:31 AM.

  5. #15
    Join Date
    Apr 2005


    Salt Mango Pickle


    Medium size salt mango - 100nos
    Gingelly oil - 1cup
    Mustard - 1/4cup
    Fenugreek - 2dsp
    Turmeric powder - 1dsp
    Dry chilli split into 2 pieces - 25nos (without seeds)
    Red chilli powder - 3/4cup
    Asafoetida sauted in
    gingelly oil and powdered - 3dsp
    Salt - 1/2kg

    Method :

    Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. Remove from fire and add all the other ingredients, except mango. When cool, apply the masala on the mangoes and store them one above the other in a dry mud vessel. Pour boiled and cooled water. The water level should be above the mangoes. This pickle can be used after 4 or 5 days.
    Last edited by minisoji; 06-08-2010 at 05:42 AM.

  6. #16
    Join Date
    Sep 2003

    Default Dry mango pickle

    Ingredients for Dry Mango Pickle Recipe

    Raw mango - 1 kg
    Red chilly powder - 6 tbsp
    Ginger - 2" piece
    Vinegar - 1 tbsp
    Salt - As reqd
    Gingelly oil - 4 cups
    Curry leaves - 7 stems
    Mustard seeds - 3 tsp

    Preparation Method of Dry Mango Pickle Recipe

    1)Cut mango into long pieces.

    2)Grind ginger with chilly powder and mix with salt and vinegar.

    3)Add mango pieces to this and mix well.

    4)Keep this for overnight.

    5)Dry this under sun for 5 - 6 days or untill it become dry and no more water content left.

    :- This will not get spoiled if u keep this in a dry, airtight glass container.

    :- To use the dry mango:
    1)Heat Gingely oil in a pan or a kadai.

    2)Sputter mustard seeds and curry leaves.

    3)Saute the mango pieces for 2 - 3 mins.

    :- Use this after 2-3 days. The mango has to be soaked well in the oil.

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