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Thread: Pickles

  1. #1
    Join Date
    Apr 2005

    Default Pickles

    Cranberry Pickle


    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


    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.
    Last edited by minisoji; 06-08-2010 at 05:41 AM.

  2. #2
    Join Date
    Apr 2005


    Garlic Pickle


    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


    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.
    Last edited by minisoji; 06-08-2010 at 05:00 AM.

  3. #3
    Join Date
    Apr 2005


    Amla Pickle


    • 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.
    Last edited by minisoji; 06-08-2010 at 05:01 AM.

  4. #4
    Join Date
    Apr 2005


    Pappaya Pickle


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


    • 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.
    Last edited by minisoji; 06-08-2010 at 05:02 AM.

  5. #5
    Join Date
    Apr 2005


    Fish Pickle


    • 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.
    Last edited by minisoji; 06-08-2010 at 05:02 AM.

  6. #6
    Join Date
    Apr 2005


    Date Pickle


    • 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.
    Last edited by minisoji; 06-08-2010 at 05:29 AM.

  7. #7
    Join Date
    Apr 2005


    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


    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


    • 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.
    Last edited by film; 11-19-2013 at 04:20 AM.

  8. #8
    Join Date
    Apr 2005


    Cauliflower Pickle


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

  9. #9
    Join Date
    Apr 2005


    Sweet mango Pickle


    • 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.
    Last edited by minisoji; 06-08-2010 at 05:30 AM.

  10. #10
    Join Date
    Apr 2005


    Tomato Pickle


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

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