GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,
 

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Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

For NORTH INDIAN STYLE PARATHA RECIPES, Click here...

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

For Pickle Spice Mix:

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.   
  

BRINJAL/EGGPLANT PICKLE

    If there's a pickle that never goes a long way in my pantry, then it is this Portuguese Style Brinjal Pickle. When I say this Pickle never goes a long way, the reason is that, most of the time when my MIL makes this recipe, it gets over the same day.  This Brinjal Pickle is a traditional recipe of the Catholic community of Goa.  I would surely add Cochin into the list too.  This dish is very common in Catholic community of Cochin too.  So, with a Portuguese lineage, living in Fort Cochin, my MIL's family and the most coveted "Clementina Joseph"(Clemmi Thathi), her mother, had traces of Portuguese culture in their lifestyle & cooking. And this Pickle is one from our family repertoire.

    This Brinjal/Egg plant Pickle is cooked mostly with the long variety Eggplants which do not have many seeds inside.  Soft and meaty Eggplants cooked into a pickle with a combination of western and local cuisine.  The use of Vinegar in Pickles is something which takes inspiration from Portuguese - Goan - Fort Cochin kitchens.  They make a wide range of Sweet & Sour Pickles with a tinge of Vinegar in it. Needless to mention, the sweet & Sour Lime Pickle most commonly made for banquets at this point.  And the use of Mustard Powder(coarsely ground Yellow Mustard) in pickles has a distinct Anglo-Indian root.

    Brinjal/Eggplant Pickle is a simple, quick pickle and doesn't require to be kept in brine or sun dried.  And mainly as any other common pickling ingredients like Mangoes, Lime, Gooseberries, Brinjal/Eggplant doesn't have the natural tanginess in it. So the addition of Vinegar balances the taste notes and also facilitates storing this pickle.  But importantly, this Brinjal pickles as it is, doesn't have the required acidity which makes it not safe to store it at room temperature.  I usually store this Eggplant Pickle in the refrigerator, and mostly I make only a small batch of it at a time.

    This Portuguese influenced Brinjal Pickle is a cornucopia of taste loaded in it.  A bit of sweetness is what you get with the first bite, then it gives you the note of sourness, slightly hitting the spiciness as you savour it around.  The star of the show is of course the meaty Eggplant/Brinjal, which gives a wonderful texture to this pickle.  Though this pickle is mostly served along with Rice, I love to eat it with Paratha/Chapatis.  The combination of flavours and tastes makes it a perfect combination with both Roti & Rice.

Cuisine - Portuguese(Goan; Cochin)
Course - Pickle/Condiment
Spice Level - High
Difficulty - Medium
 Yields - 11/2 - 2  Cups
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

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HOW TO MAKE GOAN/COCHIN STYLE BRINJAL PICKLE - PORTUGUESE STYLE EGGPLANT PICKLE

BRINJAL/EGGPLANT PICKLE

INGREDIENTS:

For Brinjal/Eggplant Pickle:

For Pickle Paste(To Grind):

METHOD: 

• Rinse the Eggplant in water.  Pat dry the eggplant and make sure there is no moisture in it.
• Now cut the long Eggplant into four and then cut it into 2 inches long pieces.
• Soak the Eggplant in salted water for a few minutes, or until use.  This prevents them from turning brown.
• Finely chop the Green Chillies and Ginger.  Peel and cut the garlic into thin slices.
  
• Meanwhile, dry roast the Yellow Mustard seeds on a very low flame for a few minutes.
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Grind all the ingredients mentioned under,"For the Pickle Paste"adding Vinegar into a fine paste & keep it aside.
• Now, heat oil in a wok.  Let the flame be at high and allow the oil to smoke off.
• Then, reduce the flame to low and wait for a few minutes for the oil to slightly cool down.
• Now add, Eggplant pieces and fry this on a low flame for a few minutes.   
• The idea is just to remove the moisture from the vegetable.  Do not overcook this at this stage.
• Remove the Eggplants from the oil and keep them aside.
  
• In the remaining oil,  add finely chopped Green Chillies, Ginger, Garlic & Curry leaves.  
• Sauté it on a low flame for a few minutes until the ingredients turn fragrant.
  
• Then add the Pickle Paste and give a quick stir.
• Add in the crushed Yellow Mustard Seeds, Salt & Sugar.  
• Mix well and cook this on a low flame until the raw flavour goes & oil separates from the mix.
• Now add in the Eggplant pieces and gently mix until the Eggplants are well coated with the Pickle mix.
• Adjust the amount of salt & sugar and add in some Vinegar if needed.
• Cook this on a low flame for a few minutes.
• Switch off the flame and allow the pickle to cool down before storing.
• This Pickle can be had immediately, not need of maturing time.
• Store the Pickle in a clean and dry Glass/Ceramic Jar in a refrigerator.
• Brinjal Pickle is served along with Rice & curry.  Goes well with Moru Curry/Moru Kachiyathu.
  
• Brinjal/Eggplant Pickle tastes great with Parathas, Chapatis, Roti, etc.,  
• Can pair it up with Curd Rice too.
  

BRINJAL/EGGPLANT PICKLE

NOTES:

• The Eggplants should be absolutely dry & moist free before cutting them for the Pickle.
• I have used the long purple variety of Eggplant.  These varieties(Purple/Green) suits well for this pickle.  As it has no/fewer seeds and also has a meaty texture.
  
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and vinegar.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Brinjal Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• I personally suggest storing this Brinjal Pickle in the refrigerator to avoid spoilage.   
  

Delve into Authentic Kerala Prawn Pickle

 "Pearly Aunty's Culinary Legacy: A Heartfelt Journey with Kerala Prawn Pickle"

    In my kitchen, every food holds a story and every dish is a labour of love. It all started with a tale from my daughter, studying medicine miles away in Georgia. She shared anecdotes of her friends carrying bottles of pickles from home, a taste of India in a foreign land.

    My children never had much of a palate for pickles.  So, when she told me about her friend's batch of prawn pickle, I was intrigued. Despite watching my mother-in-law's sister, Pearly aunty, craft pickles with finesse, I had reservations about preserving non-vegetarian items. But my daughter's enthusiasm sparked something within me, a desire to recreate those flavours in my own domain.

UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

      My love for the pickle is time immemorial.  This was one pickle my mother made with Preserved Raw Mango slices - Uppilitta Manga Achar. Sliced Mangoes are kept in brine for a few days. Then they are seasoned with spices.  This is a watery pickle, unlike other pickles.  I love the taste of the Brine seasoned with spices.  This pickle is quite similar to Mavadu/Kannimanga Achar. As the Mangoes are well-preserved in brine, it tends to last long even without oil.  If you are worried about the storage, feel free to add a few tablespoons of gingelly oil into the pickle.

MANGA INJI ACHAR - MANGO GINGER PICKLE

     While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays.  Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.

    Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango.  It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior.   As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,

MANGA INJI - MANGO GINGER ROOT

    This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle.  So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants.  When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant.  And at last we happen to get a few roots, which flew along with me to Malaysia. 

MANGA INJI - MANGO GINGER

    If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias.  This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes.  This is an Instant Pickle with a combination of texture, tastes and flavours & it is equally spicy too.  Manga Inji Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


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Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

METHOD:

• Wash and wipe the Manga Inji roots. 
• Lightly scrape the skins.
• Slice the roots into small cubes or lengthwise into thin juliennes, or cut them into round pieces & keep them aside.
  
• Dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds & Curry Leaves.
• Next, add chopped Manga Inji and sauté this on a very low flame for a few minutes.
  
• Then add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir. 
• Immediately, pour in the Vinegar/Lime Juice along with a dash of Salt & a pinch of Sugar and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Manga Inji Achar to cool down.
• Store the Manga Inji Achar in a clean and dry Glass/Ceramic Jar.
• Mango Ginger Pickle tastes great with Curd Rice and is one best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

MANGA INJI ACHAR - MANGO GINGER PICKLE

NOTES

• The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Mango Ginger Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Manga Inji Achar can last for about a month or two.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.   
  

APPLE THOKKU - APPLE PICKLE

     If you are a fan of Pickles like me, then this Apple Pickle or Apple Thokku is for you. I am so fascinated myself to try out different types of Pickles & anything in the name of Pickles. This is a spicy, tangy pickle prepared with grated Apples.  Apples suit best to be prepared into a Thokku style Pickle.  With its mild sweetness Apple Thokku is sure to tantalize your taste buds.  

    When you have loads of Apple, pickling it is one best way to use it up.  Look, who's saying this. As a Pickle lover, I may end up saying this for anything & everything.  I can see brows lifting.  Knowing me personally and if you have seen my refrigerator with lines & lines of home-made Pickles in all genres.  You can clearly understand my craze for Pickles.  As my pickle lore goes, I eat pickle as a side dish (a whole-lot) with every meal.  When it is a home-made Pickle, I can be careful enough not to add too much Salt & Oil in to it & all the time I keep the Pickles refrigerated.  And I make only a small batch at a time.  This way I am getting rid of my Guilt (I am sure I don't have any!!!) & sceptical(ANGRY BIRD) look from my daughter.

    Apple Thokku recipe is quite similar to Mango Thokku recipe.  I have just replaced Apples for Raw Mangoes & have used Red Apples in this recipe. Can use Green Apples too. Tart or Sour Apples, suits best for the recipe. Apple Thokku though it may seem to be an out-of-the-box recipe, it is certain to appease your taste buds with its spiciness, tanginess & with a mild note of sweetness.  Combine it up with Curd Rice for an utter delicacy.

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Cuisine - Tamil Nadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time - Immediate

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HOW TO MAKE APPLE THOKKU - RED APPLE PICKLE

APPLE THOKKU - APPLE PICKLE

INGREDIENTS:

For Apple Thokku:

To Dry Roast & Grind:

APPLE THOKKU - APPLE PICKLE

METHOD:

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Peel and grate the Apples and keep it aside(use them immediately).
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Apples and sauté it on a low flame until it becomes soft & translucent.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Tamarind Paste to the above and give a quick stir.
  
• Add Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Red Apple Thokku to cool down.
• Store it in clean & dry airtight bottles.

APPLE THOKKU - APPLE PICKLE

NOTES:

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel Apple Thokku is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Tamarind in the Pickle.
• Store the Apple Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Apple Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Apple Thokku can last for about 2-3 Months.