Pickle Recipes
Chhundo Recipe
Ingredients
Raw and deseeded mangoes (1kg), red chilli powder (2tsp), salt (25gms), turmeric powder (2tsp), sugar (600gms), salt (25gms).
Method of preparation:-
Take mangoes, wash them and pat dry them. Take off the skin and then grate them. Take a bowl, add grated mangoes in it and then add all the other ingredients in the bowl. Mix them well. Take a shallow jar of wide mouth, put the mixture in it and then cover the jar with thin cloth. Keep this jar in the sun for about 5 days or until the syrup gets the one thread consistency. Stir the mixture three times a day. We can store this pickle for long time.
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Gunda Recipe
Ingredients
Gunda, a kind of berry (500gms), turmeric powder (3/8c), red chilli powder (1/4c), coarsely grounded mustard seeds (1/8c), mango pieces (150 gms), asafoetida (1 big pinch), salt (1/4c), oil (as required) and coarsely grounded fenugreek seeds (3/8c).
Method of preparation:-
Take gunda, cut it and scratch the seeds with knife. Add turmeric powder and salt in it. Take mangoes, wash them and then dry them completely. Cut them into small pieces and then remove the soft seeds. Take a small bowl; mix mustard seeds, fenugreek and turmeric powder in it. Take a pan, place it over heat. Add 2 cups of oil in it and heat it. Keep the hot oil aside to cool it slightly. Then pour the oil over the powders and mix them well. Take a pan, place it over low heat. First slightly heat the salt in it and then heat the red chilli powder in the same pan. Now add it to the oil masala mixture. Then add the mango pieces and gunda in masala. Mix them properly to coat them with masala. Take a glass jar and put the gunda and mango mixture in it. Keep the jar aside for 4 to 5 days. Heat oil in a pan and then keep it to cool. When the oil gets cooled then pour it in the jar of gunda and mangoes. Cover the jar tightly for about a week. Now the pickle is ready to serve.
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Achari Mutton Recipe
Indian Mutton Recipes
Ingredients
Mutton, ½ inch pieces on the bone (800gms), mustard seeds (1tsp), onion seeds or kalonji (1tsp), mustard oil (7tsp), fennel seeds (1tsp), whole dry red chilies (8), cumin seeds (1/2tsp), chopped onion (4med.), chopped garlic (15-20cloves), chopped ginger (2” piece), chopped tomato (4med.), red chili powder (1tsp), chopped fresh coriander leaves (2 tbsp), turmeric powder (1tsp) and salt (to taste).
Method of preparation:-
Take a pan, dry roast mustard seeds, red chillies, cumin seeds, fennel seeds, fenugreek seeds, onion seeds and cloves separately. Keep them to cool slightly and then grind them coarsely. Take a thick bottomed pan, heat the mustard oil in it to a smoking point, keep it to cool and then heat it. Add onions and sauté them until get brown. Add ginger and garlic and then sauté them. Add the coarsely ground masala and cook it for a minute by stirring it all the time. Now add mutton and cook it on high heat until the mutton pieces get well browned. Add tomatoes, red chili powder, turmeric powder and salt and then mix them well. Cook it until the oil gets separate. Add two and a half cup of water and keep it to boil and the cover it. Reduce the heat to medium and cook it until the mutton gets well cooked. Adjust the seasoning and garnish it with coriander leaves. Serve it hot.
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Capsicum Pickle Recipe
Ingredients
Capsicums (5), oil (2tbsp), chilli powder (1tsp), limes (2), fenugreek seeds (1/4tsp), asafoetida (1pinch), mustard seeds (1/2tsp), haldi powder (a pinch) and salt (to taste).
Method of preparation:-
Take capsicums, wash them and then cut them into small pieces.Take a frying pan, heat oil in it. First roas the mustard, when it gets splutters then add the fenugreek. Mix it and then add haldi, asafoetida and chilli powder in the pan and mix them well. Put the capsicum pieces into the pan and then add salt quickly, mix all these properly. Now cover the pan and keep it to simmer for few minutes until the capsicum gets cooked. Open the cover for 3-4 times while cooking to stir. Now take off the pan from heat. Put the juice of lime and mix it well. Store the pickle in a jar or a bottle. It can be used for 2-3 days.
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Tindora Pickle Recipe
Ingredients
Tindora (1/4lb), sesame oil (as needed), chilli powder (1 1/2tsp), garlic flakes (6), mustard ground into powder (1tsp), methi ground into powder (1/2tsp) and salt (to taste).
Method of preparation:-
Take tindora, wash them to clean and then wipe them with a clean cloth.First cut the tindora lengthwise and then cut them into half. Put the pieces in the jar. Now mix the oil, chilli powder, methi powder, mustard powder, garlic and salt to the cut pieces of tindora in the jar. All the pieces should be submerged in the oil. Mix the pickle well with the spatula and then keep it undisturbed for 3 days. After 3 days you can open the jar and adjust the salt according to taste and you can start using the pickle.
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Jackfruit Pickle Recipe
Ingredients
Raw jackfruit (1kg), sea salt (1/2c), cumin seeds (2tbsp), chopped fresh coriander leaves (1c), lemon juice (3tbsp), vinegar (3tbsp), turmeric powder (1/2tsp), green chillies (15) and oil (1c), mustard seeds (2tbsp).
Method of preparation:-
Take a knife. Apply oil to it and then peel the jackfruit with it. Then cut the fruit into 1 inch cubes. Cook the cubes of jackfruit in the pressure cooker until two whistle are given, taking care that they remain firm and do not get mashed. Take green chillies, break them with hands. Add sea salt and crush. Take a pan, heat oil in it. Add cumin seeds, mustard seeds, crushed green chillies, coriander leaves with sea salt and cook them for 2 minutes. Now add cooked jackfruit cubes, turmeric powder and again cook for 5 minutes. Put the vinegar and the lemon juice in the pan and then mix it well. Take off the pan from the heat. Put the pickle in the sterilized jar and store it.
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Tamarind Ginger Pickle Recipe
Ingredients
Tamarind (1/2lemon sized ball), green chillies (10), asafoetida (1/4tsp), sesame oil (10 tbsp), mustard seeds (1/2tsp), jiggery or gur (1tsp), whole dry red chillies (2), turmeric powder (1/4tsp), fenugreek seeds (1tsp), ginger (6” piece) and salt (to taste).
Method of preparation:-
Take two cups of warm water in a bowl, soak the tamarind in it. Remove the pulp, strain it and then keep it aside. Take ginger, peel it and then wash it. Place it on an absorbent sheet to dry. Now take green chillies, remove their stems and then chop them into half centimeter pieces. Take a pan, place it over heat and broil fenugreek in hot pan to golden brown. Cool it and powdered it and then mix it with asafoetida and salt. Heat the 4 tablespoon of oil in the pan; add ginger and chillies in the pan. Saute them in the oil for 2 minutes. Add the turmeric powder, mix it well and cook it for few minutes and then take off the pan from the heat. Take another pan, heat the remaining oil in it, temper it with mustard seeds, rd chillies and then pour it into the tamarind pulp. Boil it and add fenugreek and jiggery. Keep it to simmer until it reduces to half and gets thicken. Mix the ginger and chilli mixture. Cook it for more few minutes, stir it continuously. Keep it to cool and then store it in sterilized bottle.
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Garlic Pickle Recipe
Ingredients
Garlic (1kg), mustard (10gms), turmeric powder (10gms), powdered jiggery (100gms), salt (100gms), chilli powder (100gms), asafoetida (10gms), jeera (10gms), fenugreek (10gms), coriander seeds (30 gms), lime fruits (30), gingelly oil (500ml).
Method of preparation:-
Take a pan, fry fenugreek, coriander seeds, jeera and asafoetida in the pan without adding oil in it. Fry them until turn brown in color. Then grind them in a mixie to make the masala powder. Take lime fruits, cut them and extract the juice, filter it and then keep it. Add a pinch of salt in the juice so that it may not get bitter. Take a pan, heat the gingelly oil in it and then add the mustard seeds. After the seeds splutter hen add the peeled garlic. When it gets one-fourth cooked then add lime juice. When the garlic gets half cooked then add the masala powder, chilli powder and salt and turmeric powder. When it gets three-fourth cooked then add the powdered jiggery and cook it for 5 to 10 minutes. Keep it to cool and then store in the bottles.
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Mango with Kabuli Chana Pickle Recipe
Ingredients
Raw mangoes (12 med.), chick peas or Kabuli chana (1/4c), gingelly oil (2c), asafoetida (1/4tsp), turmeric powder (1/3tbsp), red chili powder (2tbsp), fenugreek seeds or methi dana (4tbsp), mustard seeds (1tbsp) and salt (to taste).
Method of preparation:-
Take raw and sour mangoes, Wash them and then wipe them completely with a dry cloth. Cut them into medium size pieces with seeds. Spread the pieces on the mat and dry them in the sun for two days. Make a paste by grinding the mustard seeds, fenugreek seeds, turmeric powder, red chilli powder, asafoetida and salt in a grinder. Add this paste to the mango pieces and mix well. Add the kabuli chana and mix. Now put the pickle in the porcelain jar. Cover it and tie it with a cloth. Do not shake it for first two days. After that shakes it well. Add a little more oil so that the pickle does not spoil. Pickle gets ready to use in 2 or 3 weeks.
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Lal Mirch Ka Benarsi Achar Recipe
Ingredients
Fresh red chillies (12-15), mustard oil (1c), mustard powder (1/2c), fenugreek powder (1/4c), salt (1/4c), turmeric powder (1 1/2tsp), dry mango powder or amchur (1/4c), asafoetida (1/2tsp), fennel seeds powder (2tbsp).
Method of preparation:-
Take fresh red chillies, wash them and pat dry them thoroughly.Remove the stem of the chillies, slit and deseeded them. Take a bowl; prepare the stuffing mixture in the bowl. Add mustard powder, mango powder, fenugreek powder, asafoetida, fennel powder, turmeric powder, salt and oil in the bowl and mix them well. Now stuff this mixture in the slit chillies, press the chillies firmly so that each chilli is tightly stuffed. Take one stuffed chilli, dip it in the mustard oil and then place it in the air tight container. Pour the remaining oil over the stuffed chillies in the container. Cover the container and keep it in the sun for a week. Enjoy this pickle with food.
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