Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Feb 1, 2021

Green Chili Pickle/Hari Mirch Ka Achar




Green Chili Pickle or Hari Mirch Ka Achar is a delicious North Indian style pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice.
I avoid store bought pickles as they have a high sodium content, so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys.
Making this green chilly pickle is very easy. Use less hot or medium hot green chilies to make the pickle. It pairs really well with Paratha, Thepla, Rice and Roti

Preparation Time       :    15 Minutes
Course                 :    Pickles
Cuisine                 :    North Indian
Serve                  :    Change the number into scale.

Ingredients:

 Long Medium Hot Green Chili              250 gms
Mustard Seeds                                     5 Tablespoon
Coarsely Crushed Fenugreek Seeds     ½ Tablespoon
Coarsely Crushed Fennel Seeds            1 Teaspoon
Asafetida/Hing                                    ¼ Teaspoon
Turmeric Powder                                  ¼ Teaspoon
Salt                                                      ¼ cup
Lemon Juice                                          5 Tablespoon
Mustard Oil                                           5 Tablespoon

Method:
  • Wash and wipe dry the green chilies very well. There should be no trace of moisture in them.  wipe them using a cotton cloth.
  • Make a slit in the center of each chili using a knife.
  • Grind mustard seeds in a blender to make a coarse powder.
  • In a small bowl add coarsely grounded mustard, crushed fennel, crushed fenugreek, Hing and salt. Mix well.
  • In a clean glass jar, add the green chilies, and mixed all powders and mix well.
  • Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
  • After 2 to 3 days, add lemon juice to the pickle.
  • Heat 1/2 cup mustard oil in a pan till it starts to fume. Remove from heat and cool slightly.
  • Pour the oil in the jar so that the pickle is covered with oil.Keep the jar in sunlight for 3-4 days.
  • The pickle is now ready to use.
  • This pickle can be stored for 3-4 months in a cool and dry place.
  • Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days.
  • Serve with your Curd Rice, Pulao, Chapatti and Paratha.
  • Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds. 


Tips for the Pickle:
  • Pickles are made with great care, as they are supposed to last a year at least ,so before making any pickles, please remember this below tips.
  •        Always ensure best ingredients are chosen, Jars & bottles are washed and sun dried.
  •      Always use Crystal salt (called as kalluppu – கல் உப்பு in Tamil)  not table salt. Table salt contains iodine, a chemical that can darken pickles.

       Only dry spoon has to be used while taking the pickle out from jar.


Feb 6, 2020

Tomato Thokku




Tomato Thokku can be called by various names like Thakkali Thokku, tomato pickle or Thakkali Oorugai.There are so many types of Thokku one can make. Among the long list of different Thokku today i have for you one easy and simple Thokku made from tomato. This spicy, tangy tomato-based thokku which can be used as side dish for steamed rice, idli or dosa and chapatti. It is typically prepared with ripped and juicy tomatoes, very similar to mango Thokku recipe.

Prep time:           5 minutes
Cook time:           25 minutes
Cuisine               South Indian
Course               Pickle
Serve                1 Bottle

Ingredients:

Ripe Tomatoes                     500 gms
Fresh Red Chilies                 2 Tablespoon (Finely Chopped)
Sesame Oil                          ¼ Cup
Turmeric Powder                 1 Teaspoon
Kashmiri Red Chili Powder   1 Tablespoon
Red Chili Powder                 1 Tablespoon
Tamarind                            Small Size          
Roasted Fenugreek             1 Tablespoon
Hing Powder                        1 Teaspoon
Salt                                     3 Teaspoon

For Tempering
Mustard seeds                  1/2 Teaspoon
Cumin seeds                      1/2 Teaspoon
Chana dal                          1 Teaspoon
Urdh dal                           1 Teaspoon
Dried red chilies              3 no.
Curry leaves                    1 sprig
Sesame Oil                      1 tablespoon   

 Instructions            

  • Wash fresh red chillies thoroughly and pat them dry. Keep them under sunlight for 15 minutes for drying. Take them out and remove all the stalks from the red chillies.
  •  Cut the ripe red chilies into small pieces and make them into a coarse paste with 1 teaspoon cumin seeds. Keep aside.
  • Wash the tomatoes and chop the tomatoes.  Keep aside.
  • Take the tamarind into a grinder jar, grind into a fine paste. Keep aside.
  • Heat oil in a pan, add crushed fresh red chillies, tomatoes and salt, and sauté it, cover and cook it in low flame.
  • Now add the tamarind paste in it and sauté it for 5 minutes.
  • Let it cool down completely without lid.
  • Now add the coarsely ground red chilly paste in it. Mix it well.
  • Transfer into mixie jar and allow it to cool. Later blend it coarsely.
  • Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and sauté it.
  • Add coarse paste and mix nicely.
  • Now Tomato Thokku is ready to serve.
  • Keep the Thokku in an air-tight container and store in the refrigerator.
  • Thokku can be stored for months.
  • Please try at your home and share your experience with me.

  


Apr 1, 2019

Raw Turmeric and Manga Inji Pickle/ How to make Fresh Ginger Turmeric Pickle





Turmeric is the best medicine in Ayurveda. It cures the whole person. Turmeric is pungent, bitter, astringent and heating and has a pungent vipaka.. As you all know it is needless to say about the goodness of turmeric and Ginger

This Fresh Turmeric and Ginger Pickle can be made only when the ingredients are in season, but when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health. When I saw Kacchi Mango Ginger and Turmeric Root in the market I decided to buy it and make a pickle out of it.

Fat Free ,Gluten free, High Fiber, Low Calorie, Sugar Free
  
Recipe Category :      Pickle
Cooking Time      :       0 minutes
Preparation Time :      20 Minutes
Makes                    :     1 ½ cups
Storage Time        :     Up to 1 Week

 Ingredients:

Fresh Turmeric
250 gms
Fresh mango Ginger
250 gms
Fresh Tender Ginger
50 Gms
Green chillies
6 Nos.
Lemon Juice     
1 Tablespoon

Lemons
2 Nos
Organic Himalayan salt
2 Tablespoon or to Taste (can use sea salt or rock salt)

To Be Grind

Mustard Seeds     
1 Teaspoon

Fennel Seeds         


1 Tablespoon


Method:
  
  • Wash & Rinse the Turmeric, Ginger and Green Chillies and wipe well with a kitchen towel, so that no moisture is left.

  • Scrape away the skin and cut into thin round slices.
  • Cut the Lemons into small pieces.

  • In a mortar add Mustard & Fennel Seeds and using a pestle grind gently.


  • Add  all the  chopped pieces to a big vessel.

  • Add salt and  Mustard mixture to the Chopped pieces. Mix well.
  • Now find an area with direct sunlight and let the vessel sit under the strong rays for at least 4 to 6 hours. you can cover the top with one of those lids with a fine mesh which we use to cover fruit.
  • Once the mixture has had enough sun , store it to the sterilized Glass Bottle.

  • Now you can keep this Haldi Adrak Mirch Achar  in the Refrigerator for  2 days, and then start using Haldi Adrak Mirch Achar thereafter.
  • Serve with Curd Rice, Chapati  and Kanchi. 


Apr 1, 2017

488: Manga Inji Pickle 2/ Mango Ginger Pickle



Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:
Chopped Manga Inji                 1 cup
Salt                                            1 Tsp.
Lemon juice                              1 Tbsp.
For Seasoning
Oil                                              1 Tsp.
Mustard seeds                         ½ Tsp.
Asafetida powder                     1/8 Tsp.
Curry leaves                               Few

Method:
  • Clean the mango inji completely. Cut mango ginger into thin round slices.
  • Combine the manga inji  with other ingredients. Mix well
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice and chapattis.
See other Manga Inji Pickle:







Jun 22, 2015

436: Cilantro Pickle/Coriander Leaves Pickle





I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Ingredients
Fresh Coriander Leaves          1 big bunch
Curry leaves                         ½  cup
Ginger                                 1  Big piece
Lemon Juice                         ¼ cup

 Spicy Masala Powders
Fenugreek Powder                 1 Tbsp.
Mustard powder                    2 Tbsp.
Turmeric Powder                   1 tsp.
Red Chili powder                   2 Tbsp.
Hing                                    ½ tsp.
Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.
Mustard seeds                        1 Tbsp.
Urdh dhal                               1 tbsp.


Method:

  • Clean and cut the coriander leaves. Keep aside.
  • Chop the ginger in small pieces. Keep aside.
  • Cut the curry leaves into small pieces. Keep aside.
  • Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
  • Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
  • Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
  • Switch off the stove and kept it for cool.
  • Now take a big bowl, add all spicy masala powder one by one and mix it well.
  • Add the cooled coriander mix in to the bowl and mix it well.
  • Now add the lime juice and mix it well. Rest it for 2 days 
  • After 2 days, the coriander pickle is ready to use.
  • This can be stored for a year or more, if refrigerated.




Coriander Pickle


Mar 23, 2015

427: Manga Inji/ Mango Ginger Pickle



 In India, Manga Inji (Curcuma manga/ mango Ginger/White Turmeric  ) is sold along with lemon and Fresh Green Pepper on the sidewalks.  It is very popular pickle in South India.  Manga Inji resembles a ginger, but tastes like a raw mango. My sister in law Nalini gave some manga Inji(Thanks Nalini). Next day itself, I made two types of pickles.


Ingredients:
Chopped Manga Inji                     1 cup
Lemon                                           1 no.
Finely chopped Green chilies       4 no.
Lemon Juice                                 2 Tbsp.
Salt                                             1 Tsp.   


 For Seasonings
Oil                                                 1 Tsp.
Mustard seeds                             ¼ Tsp.
Asafetida powder                         1/8 Tsp.
Turmeric powder                          1/8 Tsp.
 Curry leaves                                Few                        


Preparation 

  • Wash mango ginger and dry completely. Cut the mango ginger into small bits.
  • Chop the lemon into thin pieces.


  • Combine the sliced ginger with other ingredients thoroughly.
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice.






Sep 22, 2014

408: Peach Apple and Raisin Pickle

Peach and Apple Pickle


There are many types of chutney that are prepared in the Indian cuisine. We Indians are famous for our incurable sweet tooth. This week   I made a Peach Chutney. I already posted fresh berries chutney and cranberry chutney in my blog. The best thing about this Peach chutney recipe is that it can be prepared in just 15 minutes.

Ingredients

 Big Ripe Peaches                 4 no.
Apple                                    1 no.
Raisins                                  ¼ cup
Pickle masala Powder           2 Tbsp.
Red chili powder                   1 Tbsp.
alt                                         1 Tbsp.
Brown Sugar                        3 Tbsp.
For Seasoning
Oil                                          1 Tsp.
Mustard seeds                     ½ Tsp.
Red chilies                            3 no
Asafetida powder (Hing)    ½ Tsp.

Method: 
  • Cut peaches into medium size slices. Core the apple and cut into small slices.
  • Heat oil in a nonstick pan and add all seasoning items and fry for a minute.
  • Now add the raisins, again fry for a minute.
  • Now add the chopped peach, apple in it.
  • Add pickle powder, turmeric powder, chili powder and salt.
  • Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
  • After this add the brown sugar to the peach mixture and mix it up.
  • Cook for 3 minutes. Cook till you get a thick consistency. Switch off the stove.
  • Refrigerate it. It will work fine for few months if handled properly.
  • Enjoy as a spread in flat breads, in sandwiches, savory crackers, Idlis and Dosas.




Peach and Apple Pickle



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Jun 18, 2014

Uppumanga (Raw mangoes in brine)



Last week, I had been to Indian store, when I saw the medium sized kaddu mangas (Baby raw mangoes), I could not believe my eyes. But it was very expensive, so I bought  only 2 pounds ,which was  only 14 mangoes.  

Manga uppilittathu with chilies is a delicious accompaniment with Kuthari Kanji.( I will post the recipe later).  This is oil free pickle.


Ingredients

Baby Raw Mangoes                        14 No.
Crushed Red chili Flakes                1 Tbsp.
Turmeric powder                           1/8 Tsp.
Green chilies                                 6 No.  (silted)
Raw Salt                                     1/8 cup-  ¼ cup
Boiled and cooled water                as required

Method:

  • Wash and wipe the mangoes with paper towel and allow the mangoes to air dry.
  • Heat water in a pan, add salt and turmeric powder. When the water boils rapidly switch off the stove and Allow to cool.
  • Arrange the mangoes in the glass bottle or in brine.
  • Add the mango into it . Then add the chopped green chilies and Red chili flakes.
  • Now add the cooled salt water in it.  When you are pouring them into the jars, push the mangoes inside such that they get submerged in the water.   There should be a layer of liquid on top.
  • Do not refrigerate now. 
  • Depending on where you live, the mangoes take their time to soak up.
  • I refrigerate it after the third day and it stays good for at least few months.
  • It’s ready to eat with curd rice. 
My Other Vadu Manga Recipe :    Kannimanga/ Vadu Manga








May 14, 2014

ORANGE PEEL PICKLE






Mandarin oranges come with many names – satsumas, clementines, and tangerines to name a few. What I love most about mandarin oranges is sweet flavor and their skin is very tender. They’re an excellent source of vitamins A and C and fiber. This is a unique pickle, tastes tangy, made out of orange peel. It is also rich in vitamin c .Orange Peel pickle is a very tasty and healthy pickle. This aids in digestion and is good for an upset stomach when consumed with curd rice.

Ingredients

Mandarin Oranges            8 nos.

Red chili powder              2 Tbsp.                   
PickleMasala Powder       2 Tbsp.(click the link)
Salt                              To Taste.
Turmeric Powder            1/8 Tsp.
Asafetida Powder           ½ Tsp.
Grated Jaggery               2 Tbsp.
Lime juice                      1 Tsp.

 For Seasoning

Idaym Nallaennai (Giggly oil)   3 Tbsp.
Mustard seeds                       1 Tsp.

Method:                              

  •  Peel the skin of oranges and cut orange peel into thin pieces.
  •  Heat the oil in a pan and add the mustard seeds, when they start crackle, add the orange peel and fry for 3 minutes.
  • Once they cooked, add the chili powder, turmeric powder, Asafetida powder, pickle masalas and salt.
  • Now add the lime juice and mix it well and let it cook it for few more minutes. Cook till the oil separates on top.
  • The mixture is cooled down well, transfer this into a pickle jar, or a glass bottle or container that is completely dry.
  •  From this point, the pickle should not come into contact with water or any other moisture to maintain the life of the pickle.
  • Give it for  a day and the pickle will be perfect!
  • Serve with Curd Rice.




Apr 24, 2014

Preserved lemon pickle /Neer Elumichangai







Lemons are soaked in water, salt and lemon juice. This is oil free and spice free pickle. When I have stomach bug or feeling nausea, I quickly chew on the lemon skin to combat it.

Ingredients

Large Lemons                        6 no.
Turmeric Powder                   ½ tsp.
Fresh Tender ginger              3 tbsp.(Peeled and thinly chopped)
Salt                                    to taste.
Water                                 2 cups.

Method:

  • Wash and cut the lime, big pieces.
  • Heat water in a pan, add salt and turmeric powder. When the water boils rapidly add chopped lemons in it and allow it boil for a minute.
  • Add ginger pieces in it and mix well.
  • Store it in a glass jar.  When you are pouring them into the jars, push the lemons, and ginger inside such that they get compressed in the juice. There should be a layer of liquid on top.
  • Keep refrigerated. You can use this after two weeks. This will keep forever refrigerated.




Apr 5, 2014

Avakkai Pickle/ Andhra Style Spicy Mango Hot






Mango is the most important fruit of India and is known as “King of fruits”. India occupies top position among mango growing countries of the world and produces 40.48% of the total world mango production.Mango is grown almost in all the states of India.  See more details on http://agriexchange.apeda.gov.in/Market%20Profile/one/MANGO.aspx

Preparing pickles seasonally is wise on two counts: Economy & Taste.
A traditional method of making mango pickle, which can be preserved for a longer period. This will go well with rice, especially curd rice.

Pickling Basics
  • Wash, clean and dry the bottles or jars (in advance at least 24 hours)
  • Avoid use of wet hands or spoons, while transferring pickles into small containers, as moisture leads to fungal growth.
  • Always use clean dry spoons for taking out pickles from the jar.
  • Wipe bottles from the inside with a cloth dipped in hot salted oil preferably before storing pickles to keep the pickle fungus free.

Ingredients:

Medium size Raw Mangoes        13 No (matured, soar and even sized mangoes)
Mustard powder                        350 gms
Colorful Red chili powder           350gms
 Rock Salt                                 325 gms

Asafetida powder                       ½ tsp.
Fenugreek seeds                       50gms
Husked Gingely Oil                    2 cups


Method:

  • Generally oil is used without heating. Some prefer to heat and use,. Allow the heated oil to cool completely before using.
  • Wash the mango thoroughly and clean with dry cloth .
  • Cut the mangoes into 1 inch pieces and dry it out for a day. ( It will helps the pickle last longer).
  • Sun dry the all other ingredients.
  • Cut them into pieces of 1 ½ inch . Ensure that all pieces have shell attached to them. Otherwise the pieces become soft too fast.
  • Mix the mustard seed powder, red chili powder, salt and fenugreek seeds and asafetida together in a small bowl.
  • Add one cup of oil and mix to a consistency that can be held in a first.
  • Sprinkle the mango pieces also with a little oil.
  • Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
  • Transfer these masala coated mango pieces to the jar and spread them evenly.
  • Repeat the process till the mix and mango pieces are over.
  • Towards the end if a little mix remains it can be added on top.
  • Pour oil over the pickle and cover the jar with a lid.
  • Tie a near thick cloth over it and store it.
  • Mix it well on the third day . Taste it and if required salt may be added at this stage.
  • You can start having it after 2 weeks. It last for 1 year.


Notes:

  • Choose only the tree plucked mangoes.
  • Make sure to keep ready a jars or containers with proper lid , clean and dry.
  • Mangoes must be cleaned and dried properly.
  • At least ½’’ to 1’’ oil should be floating above the pickle
  • Separate the pieces that do not have shell attached to them and prepare that pickle separately.
  • You can add whole chick peas into the pickle .


CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...