Pickle Recipes - Page 2
Baingan Ka Achar Recipe
Ingredients
1. Brinjals (2large)
2. sugar (1c)
3. sea salt (3tbsp)
4. turmeric powder (1tbsp)
5. green chillies (25)
6. mustard oil (2c)
7. mustard seeds (1tbsp)
8. vinegar (2c)
9. garlic (12cloves)
10. ginger (2” piece)
11. salt (to taste)
Method of preparation:-
1. Take brinjals, wash them, pat dry them and cut them into ½ sized cubes.Mix them with sea salt and then keep them aside for about 4 hours.
2. Wash the green chillies and pat dry and then cut the chillies into ½ inch sized pieces. Grind the ginger, garlic, mustard seeds with two tablespoon of vinegar in the grinder.
3. Take a pan, heat the mustard oil in it on medium heat and then fry the ground spices in the oil. Add the turmeric powder, sugar, salt and the remaining vinegar with chopped green chillies.
4. Squeeze out the brinjal cubes to remove all the liquid and then add to the mixture of the pan. Cook until the brinjal gets dry and the oil comes to the top. Now keep it to cool and then store in the sterilized jar.
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Gajar Gobhi Shalgam Ka Achar Recipe
Ingredients
1. Carrots 1 ½ inch pieces (500gms)
2. turnips or shalgam 1 ½ inch pieces (500gms)
3. cauliflower florets, medium size (500gms)
4. grated jaggery or gur (3/4c)
5. vinegar (1 1/2tbsp)
6. salt (1tbsp)
7. garam masala (1/2tbsp)
8. coarsely powdered black pepper (8-10)
9. coarsely powdered mustard seeds (1 1/2tbsp)
10. red chilli powder (1 1/2 tbsp)
11. ginger paste (5tbsp)
12. garlic paste (1tbsp)
Method of preparation:-
1. Take a kadai, heat the mustard seeds in it. Saute the garlic paste and ginger paste in the oil until it gets golden. Add the coarsely powdered mustard seeds, coarsely powdered black peppercorns, garam masala powder, chilli powder and salt.
2. Mix them well and saute them for ½ minute. Now add gobhi and shalgam. Mix them properly and cook for a minute. Add vinegar and jaggery, mix it well and again cook for 2 minutes more.
3. Take off the pan from the heat and keep the achar to cool completely. Now put the achar in the sterilized bottle. The achar will be ready in 7 or 8 days.
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Amla Pickle Recipe
Indian Pickles, Chutneys And Jams
Ingredients
1. Indian gooseberry or amla (500gms)
2. asafoetida (1tsp)
3. mustard powder (3tbsp)
4. red chilli powder (1 ½)
5. sesame oil (1 1/2c)
6. turmeric powder (1tsp)
7. sea salt (1 1/2c)
Method of preparation:-
1. Take amla, cut it into thin segments. Add one cup of salt and half teaspoon of turmeric powder into the amla. Mix it and then put it in the glass bottle. Keep it for two or three days. Toss the bottle twice a day. Donot mix it with hands or do not use the spoon to mix it.
2. Take a pan, heat oil in it to smoking point and then keep it to cool. Take a bowl, put the remaining sea salt in it and then crush it slightly. Add remaining turmeric powder, mustard powder and red chilli powder and then mix it well. Add amla and mix them well.
3. There is no need to throw liquid which is collected in the glass bottle. When the oil gets slightly cooled then add the asafoetida. Keep it to cool some more and then add the amla mixture. Now transfer the pickle from the pan to the sterilized glass jar. Cover the jar tightly. The pickle will get ready in 3 or 4 days and it will keep for 3 or 4 months.
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Lemon and Chilli Pickle Recipe
Ingredients
1. Green chillies (400gms)
2. Lime (12)
3. mustard seeds (4tbsp)
4. turmeric powder (2tsp)
5. oil (400mls)
6. salt (to taste)
Method of preparation:-
1. First make the coarse powder of mustard seeds by grinding them in a grinder. Take limes, wash them, dry them and then cut each lime into 8 pieces.
2. Take cleaned green chillies, slit them and cut them into half inch long pieces. Mix powdered mustard, salt and turmeric powder with the green chillies and the lime pieces. Mix them properly.
3. Now take a sterilized glass bottle or an earthenware jar. Place the mixture of chillies and lime in the jar. Pour the oil up to the top of he pickle and then shake the jar to mix it. This pickle can be used within 5-6 days of preparation.
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Mango Pickle Recipe
Ingredients
1. Raw mangoes (500 gms)
2. mustard seeds (3tbsp)
3. fenugreek seeds (3tbsp)
4. turmeric powder (2tsp)
5. fennel seeds (4tbsp)
6. salt (to taste)
7. red chilly powder (2tbsp)
8. mustard oil (350 gms)
Method of preparation:-
1. Take raw mangoes, wash them and dry them and them cut them into half, take out its seed then cut it into ½ inch pieces. Apply salt and turmeric powder on the mango pieces and then keep them for about half an hour to drain out the excess moisture.
2. Grind the mustard seeds, fennel seeds and fenugreek in a grinder to a coarse powder. Heat the mustard oil in a pan until its smoking point, take off the pan from heat and keep the hot oil to cool.
3. Take a bowl, mix fennel seeds, fenugreek seeds and mustard powder with the red chili powder. Add half of the mustard oil to this mixture. Now rub this mixture to the mango pieces. Mix them thoroughly.
4. Take an earthenware jar; put these mango pieces in the jar. Pour the remaining mustard oil in the jar and then cover the jar with a clean muslin cloth. Now keep the jar in the sun for about 5 to 6 days. Shake the jar once a day for the first two weeks so that the mango pieces come in contact with the oil.
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Hot and Sour Tomato Pickle Recipe
Ingredients
1. Green or red tomatoes (1lb)
2. oil (1 1/2c)
3. red chilies (15-20)
4. chopped garlic (1c)
5. chopped ginger (1c)
6. fenugreek (1tsp)
7. turmeric powder (1tsp)
8. mustard seeds (1tbsp)
9. vinegar (2c)
10. salt (to taste)
Method of preparation:-
1. Take tomatoes, wash them and slice them. Then smear salt and turmeric on them. Soak the sliced tomatoes in 1 cup of vinegar. Keep it for about 2 hours.
2. In a blender, blend together the ginger, garlic, red chilies and ¾ of the mustard seeds with a little vinegar. Heat the oil in a pan and then add the remaining mustard.
3. When the mustard seeds start crackling then add the fenugreek. Fry them for 2 minutes and then add the blended mixture in it and fry it well for about 20 minutes. Now add the tomatoes and the leftover vinegar to the mixture.
4. When the mixture comes to boil then stir it continuously. When the pickle gets ready then the oil begins to float at the top. Take off the pan from the heat and keep it to cool. Store it in a clean bottle and it should be kept for a year.
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