Sunday, May 22, 2016

Green Chilli - Pickle

Green Chilli Pickle

250 gm fresh Green Chilies
4 medium sized Lemons
1 tbsp Cumin Seeds
1 tbsp Fenugreek Seeds
1 tbsp. Vinegar
4 tbsp of Oil
Asafoetida (Hing)
Salt to taste

Finely cut green chilies. Add lemon juice + salt to chilies. Dry roast cumin and fenugreek seeds and powder them. Heat oil, add Asafoetida, add the powder, vinegar, and green chilies and mix it well. Remove from fire. Let it cool. Preserve this in a glass bottle and use this after 3 or 4 days.


Lemon - Pickle

Lemon Pickle

10 Lemons (Big Yellow ones)
1/5 teaspoon Asafoetida (Hing)
1/4 teaspoon Turmeric
1/2 teaspoon Mustard
2 Teaspoons Red Chilli powder
1/2 teaspoon Fenugreek seeds (Methi) powder
Salt to taste
1/4 Cup any Cooking Oil (you may add more if like oilier)

Cut half of the lemons (five) and extract juice from it. Cut other half of the lemons into 8-10 pieces each. Heat oil in saucepan and add Asafoetida and then add mustard and wait for them to splutter. Add chopped lemons and juices together. Add turmeric on the top. With low heat, boil the mixtures for 15 minutes with lid covered. Add mustard powder, red chili powder, fenugreek powder & salt. Let it cool. Put into dried glass/plastic bottles to preserve.


Sweet Mango - Pickle

Sweet Mango Pickle

5 kg - Alphanso Green Mangoes
2 kg - Jaggery (finely chopped)
1½ kg - Sugar
400 gm - Salt
250 - 300 gm Red chili Powder
25 gm - Turmeric
300 gm - Fenugreek seed's powder
100 gm - Mustard seed's powder
2 tsp - Asafoetida (hing)
500 gm - Mustard Oil

Wash mangoes, peel off its skin & cut into pieces. Put the pieces in a deep vessel & add half the quantity of salt & little turmeric powder to it & mix well. Cover the vessel & keep it for 1 day. Stir 2-3 times at regular interval. Heat mustard oil in a pan. Take a wide vessel & add fenugreek seed's powder, mustard seed's powder, asafoetida & warm oil. Mix the mixer properly. When lukewarm, add salt & mix well. When cool, add red chili powder & turmeric powder. Then add jaggery & sugar, Mix well. Keep this mixer also for one day & keep stirring at regular intervals. The next day, take out the pieces of mangoes in dry cloth & keep it to dry properly. When done, add them to the prepared mixer & mix it well with the help of hands. Put it into a wide-mouthed bottle so that it can be stirred. Bring it to use when jaggery dissolves completely.
Note: If you use any other mango instead of alphanso, then keep it in salt & turmeric mixer for 2 days. Always keep the bottle in which you store pickle, in sunlight for atleast half an hour after washing it clean.


Chunda - Pickle


Raw mangoes - 2 kg
Turmeric powder - 1 tbsp
Red chili powder - 3 tbsp
Cumin powder - 1 tbsp
Sugar - 500 gm
Salt - as per taste

Wash, peel and grate the mangoes. Add salt and turmeric powder to the grated mangoes. Mix well and set aside in a stainless steel or glass vessel. After an hour press the mango between the palms and squeeze out all the water. Transfer into another vessel. Add sugar and mix well with grated mangoes. Put the grated mango and sugar in a thick-bottomed vessel. Put the vessel on a slow flame and cook, stirring constantly. Cook for about 35-40 minutes or until the water evaporates and sugar syrup is formed. Remove from the gas and let it cool. When cooled, add red chili powder and cumin powder and mix well. Store in a dry, clean, sterilized glass jar with a tight lid.