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.

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.

  

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. 

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

Pickle Powder(see the link)   2 Tbsp.

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:

Manga Inji Pickle 1

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.

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.

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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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

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.