Pickles - Dry Mango Sweet Pickle
INGREDIENTS :
2 cups dry mango bits
1/2 cup brine
1/2 cup vinegar
1/2 tsp mustard, roast
1/2 tsp methi (fenugreek), roast
15 pods garlic
2" piece ginger
3/4 cup oil
1/2 tsp haldi (turmeric)
50 gm jaggery
1 onion
salt to taste
Soak the mango in salt and vinegar.
Grind the masala to a rough paste.
Heat oil in a pan. Fry the ground paste and jaggery. Cool and mix with the mango.
Add more vinegar and brine if the pickle is too dry
Pickles - Meat Pickle
INGREDIENTS :
1/2 kg meat cut into cubes (without bones)
11/2 cup vinegar
1 piece ginger
10 cloves garlic
1/2 cup chilly powder
1/2 tsp haldi powder (turmeric)
1 tsp mustard
1 tsp meathi (fenugreek)
a few curry patha
1/2 oil
1 onion, finely sliced
salt to taste
Boil the meat with vinegar and salt until half done. Fry in oil and keep aside.
Roast mustard and methi and grind with the rest of the ingredients.
Heat oil in a pan, fry the onions and then add the ground masala. Add vinegar and cool a mix with the meat
Pickles - Amla (Nellikai) Pickle
INGREDIENTS :
2 cups amla
2 tbsp chilly powder
1/2 tsp haldi powder
1/2 cup vinegar
salt to taste
Boil the amla in a cup of water and salt until tender.
Cool and add the rest of the ingredients and bottle.
use after a few days
Pickles - Grapes Pickle
INGREDIENTS :
2 cups green seedless grapes
1/2 cup vinegar
1 cup brine
1/2 cup green masala, cut in bits
1 tsp crushed mustard.
Clean the grapes and put in a jar.
Top with the green masala and mustard.
Pour vinegar and brine.
Keep for a week before use.
stir the pickle occationaly.
Pickles - Cucumber Pickle
INGREDIENTS :
4 nos small variety cucumber
1 cup vinegar
1 cup brine
Cut the cucumber into 2" long thick pieces.
Do not peel.
Stack in a jar.
Pour vinegar and brine.
Use after 1 week
This is a good accompaniment with cocktail eats.
Pickles - Onion Pickle
INGREDIENTS :
2 Cups shallots
1 cup vinegar
1cup brine
Peel, wash and dry the onion and put in a jar.
Pour vinegar and brine.
Use after a week.
This is as good as a cocktail accompaniment with cheese cubes or kababs
Pickles - Dry Chilly Pickle
INGREDIENTS :
50 gm dry chillies, short thick variety
1 cup brine
1 cup vinegar
10-15 cloves garlic
2" piece ginger
1 tsp mustard, roast and grind to powder
1 tsp methi, roast and grind to powder
Clean the chillies with piece of cloth and pick off the stalk.
Put them into a wide mouthed bottle and pour the vinegar and brine.
Slit garlic length wise and slice the ginger into 1/2" long pieces.
Mix these and the powder to the chillies and stir well.
Stir this again every day, and use after a week.
Pickles - Green Chilly Pickle
INGREDIENTS :
2 cups short and fat green chillies
2-3 tsp pickle masala power
1 cup oil
1 cup vinegar
1/2 cup brine
Wet the masala powder with brine and vinegar.
Split the chillies and stuff them with the masala.
Pack in a bottle.
Warm the oil and pour over it.
Add the rest of the vinegar and brine.
Use after a week.
Pickles - Mixed Vegetable Pickle
INGREDIENTS :
1/2 cup cabbage, cut in 1" pieces
1/2 cup carrots, cut in 1" pieces
1/2 cup cauliflower, cut in 1" pieces
1/2 cup green masala ( ginger, garlic, green chillies)
1 cup venegar
1/2 cup brain
1 tbsp crushed mustard
Put the vegetables in boilling water for two minutes.
Drain and mix with the green masala and mustard.
Transfer into a jar and pour the brine and venegar.
Keep for a week before using.
Pickles - Carrot / Beetroot Pickle
INGREDIENTS :
2 cups finely cut or minced carrot
2 tbsp green masala, finely cut (ginger, garlic, green chillies)
2 tbsp pickle masala powder (click here)
1/2 cup vinegar
1 cup oil
table salt to taste
Salt the minced carrot and keep for a day.
Squeeze the mince out of the water and keep in mixing bowl.
Heat oil in a pan, fry the green masala lightly.
Remove from fire add vinegar, masala powder and pour over mince.
Mix well and bottle.
Follow the previous recipe using boiled beetroot in place of raw carrots. The salted beetroot need to be kept only for an hour or so. Proceed as for carrot.
Pickles - Sweet Lime Pickle
INGREDIENTS :
8 nos Lime - cut into fin bits
50 gm raisins
10-15 nos kashmiri chillies
50 gm garlic
2" piece ginger
1/2 cup vinegar
1/2 cup sugar
table salt to taste
Salt the lime over night and drain off the water.
Grind the other ingredients to a fine paste moistening with vinegar.Do not use any water.
Put all these into a glass bowl and mix well with a woden spoon.
Add the rest of the vinegar and more salt and bottle. This will keep for many months.
Pickles - Lime Pickle Red
INGREDIENTS :
12 nos limes - cut in 4 pieces
1" piece ginger, finely chopped
20-25 cloves garlic, finely chopped
1 tsp mustard
1 tsp methi (fenugreek)
a few curry patha
1/2 cup chilly powder
1 tsp haldi powder(turmeric)
1 tsp hing powder(asafoetida)
1 cup oil
1/2 cup vinegar
salt to taste
Boil the lime with salt until the skin is soft.
Heat oil in pan, fry mustard and methi, then fry the green masala and curry patha.
Remove from fire, add the rest of the ingredients.
Cool and bottle.
Add a little boiled water if the pickle is too dry.
Pickles - Lime Pickle
INGREDIENTS :
12 nos limes - cut in 4 pieces
10-12 nos green chillies - split
1" piece ginger, finely chopped
20-25 cloves garlic, finely chopped
1 tsp mustard
1 tsp methi (fenugreek)
a few curry patha
1 tsp haldi powder(turmeric)
1 tsp hing powder(asafoetida)
1 cup oil
1/2 cup vinegar
salt to taste
Boil the lime with salt until the skin is soft.
Heat oil in pan, fry mustard and methi, then fry the green masala and curry patha.
Remove from fire, add the rest of the ingredients.
Cool and bottle.
Add a little boiled water if the pickle is too dry.
Pickles - Sweet Mango Pickle (South Indian Style)
INGREDIENTS :
6 nos green mangoes
50 gm jaggery
10-15 nos red chillies
10-15 cloves garlic
2" piece ginger
1 cup oil
Salt to taste
Remove the skin of mangoes and cut into small bits.
Add 1/2 cup water and cook till it becomes a pulp.
Grind the rest of the ingredients and add to it and boil till the mixture is thick and oil starts separately.
This will keep for months.
Pickles - Mince Mango Pickle
INGREDIENTS :
1/2 kg minced mango
1/2 cup pickle masala powder (click here)
1 cup oil
1/2 cup vinegar
1/2 cup table salt
Cut the mangoes into very fine bits with a knife or mince in a machine.
Add salt and keep for a day.
Drain the mince and keep in a jar.
Heat oil, remove from fire, add the pickle masala and vinegar. Pour this over the mango.
See that there is sufficient oil to stand above the pickle.
Store in a bottle.
Pickles - Mango Pickle (Konkan Style)
INGREDIENTS :
21/2kg mango
11/2kg ground nut or til oil
1/4 kg pickle masala powder (click here)
1/2 cup vinegar
1 cup table salt
1 cup brine
Cut the whole mango into big bits. Remove the white seed, wash and drain.
Mix with the powdered salt and keep in jar for two days.
Drain the water out and dry in the sun for a day.
Heat oil in a pan, remove from fire and add masala powder. pour this over the mango.
Add vinegar and enough brine so that oil stands above the pieces.
Cool and keep away tightly closed. This will keep for a year.
Pickles - Tender Mango Pickle (South Indian Style)
INGREDIENTS :
1/2 kg tender mango
1/2 cup mustard powder
1/2 cup chilly powder
3/4 cup table salt
Boil the salt with 3 cups of water and cool.
Wash and dry mangoes and put in a jar.
Pour the cool solution over the mangoes.
Sprinkle chilly powder and mustard powder.
Use only after a month.
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