Showing posts sorted by relevance for query pickles. Sort by date Show all posts

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.,

For more PICKLE Recipes, Click here...

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:

Green Chillies - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

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.

GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

I do not get Gooseberries in the place where I live. There are trees around the city, but I cannot see Gooseberries sold in the market. During our first trip of Malacca, one of the Malaysian city I always love to travel, which holds quite a lot of reminiscence of Fort Cochin. A city which struck strong with culture and history. I noticed that the banks of the Melaka River were lined with Gooseberry trees. Even I noticed that in one of the galleries in Malacca Palace Museum, there was a depiction of a popular legend - King Parameswara was resting under a tree near a river during a hunt when one of his dogs cornered a mouse deer. In self-defence, the mouse deer pushed the dog into the river. Impressed by the courage of the deer, and taking it as a propitious omen of the weak overcoming the powerful, Parameswara decided then and there to build an empire on that very spot. He named it 'Malacca' after the tree where he had just taken shelter at, the Malacca tree which is nothing but a Gooseberry Tree.

     A few years back when I saw the tree in my neighbour's backyard loaded with a lot of Gooseberries, I had collected a huge batch and prepared lots of preserved Gooseberries & Pickles. They were literally wondering whether the fruit was edible. Me, with my language skills(?!!!), couldn't explain any further. And for my dismay, that was the only time the tree yielded, and it withered off after it.
     So a trip to Little India in Singapore & Kuala Lumpur is incomplete without a batch of Gooseberries. I love Gooseberry pickles and as a common scenario, the very next day of our trip I would prepare Gooseberry Pickles. Gooseberry pickles can be prepared in two ways, one method is by using the preserved Gooseberries which are well seasoned and would have turned soft. Pickling gets easier this way.
     Alternatively, Gooseberry Pickles can be prepared in an instant method, where fresh Gooseberries are steamed for about 20-30 minutes or until they turn soft & cooked. Then follow the suit with the preparation of Pickle.
This Gooseberry Pickle is loaded with a combination of tastes and flavours & it is equally spicy. Gooseberry Pickle goes well with Curd Rice or simply serve a smidgen of this Gooseberry 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.

For more PICKLE RECIPES, Click here...

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

Preparation Time - 20 - 30 Minutes
Cooking Time(With Preserved Gooseberries) - 15-20 Minutes
Cooking Time(Instant Gooseberry Pickle) - 30 - 45 Minutes
Maturing Time - Immediate

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

GOOSEBERRIES/AMLA/AMALAKI/NELLIKKAI

INGREDIENTS :

Gooseberries - 500 Gms.
Gingelly(Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Tspn
Turmeric Powder - 1 Tspn
Red Chilli Powder - 3 -4 Tbspn
Asafoetida - 1/2 Tspn
Fenugreek Seeds Powder - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn
Vinegar - 2 Tbspn

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

PRESERVED GOOSEBERRIES - GOOSEBERRIES IN BRINE

Drain the Gooseberries from the brine.
Deseed and separate the Gooseberries into Cloves and keep it aside.
Meanwhile, 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.
Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
Pour in the Vinegar along with a pinch of Sugar and mix well.
Add the Gooseberry Cloves along with some Salt and mix well.
Cook the Pickle on a low flame for 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 Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.
Gooseberry Pickle/Nellikkai Urugai/Achar tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Kanji/Porridge).
Serve a smidgen of Gooseberry Pickle/Nellikkai Urugai/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.

METHOD 2 :

Instant Gooseberry Pickle :

Clean, Wash and pat dry the Gooseberries.
Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
Allow it to cool.
Deseed and separate the Gooseberries into Cloves and keep it aside.
Meanwhile, 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.
Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
Pour in the Vinegar along with a pinch of Sugar and mix well.
Add the Gooseberry Cloves along with some Salt and mix well.
Cook the Pickle on a low flame for 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 Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.

NOTES :

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 Gooseberry Pickle/Nellikkai Urugai/Achar, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling this Gooseberry Pickle/Nellikkai Urugai/Achar.
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, Gooseberry Pickle/Nellikkai Urugai/Achar can last for a month at room temperature and up to a year in the refrigerator.
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.

GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE

I got a liking for this Aam Chunda during my college days. We had a few Gujarati 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, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu 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 for the Pickles. I feel quite nostalgic when I think about this scenario now.

Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator. The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style. And most of the other Pickles would be in South Indian Style.

Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes. Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency. Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming.

But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time. I store it for upto a Year, it lasts longer if stored in the refrigerator.

Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

For more PICKLE Recipes, Click here...

Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

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

HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE

GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE

INGREDIENTS:

Raw Mangoes - 11/2 Cups

Sugar - 11/2 Cups

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 11/2 Tspn

Cumin Powder - 1 Tspn

Salt - 1 Tspn

METHOD:

Wash and wipe the raw mangoes. I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
Peel the mango skin and then grate them.
In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar.
Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
Switch off the flame.
Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
Allow Gujarati Aam Chunda to cool down completely before storing it.
Store Gujarati Aam Chunda in clean & dry airtight bottles.

GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE

NOTES:

Adjust the amount of Salt and Chilli powder as per your taste preference.
Can substitute Sugar with Jaggery.
Cook on a very low flame until the mango sugar mixture reaches into one string consistency and the grated mangoes turn translucent.
The grated Mangoes should be cooked and should have a soft texture.
Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
Store Gujarati Aam Chunda/ Raw Mango Sweet Pickle 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.
Allow it to cool completely before storing it into sterilized bottles.
Refrigerate the Gujarati Aam Chunda for a longer shelf life.
If stored properly, Gujarati Aam Chunda can last for a year or so.

GARLIC PICKLE

      Pickles are "HISTORY IN A JAR". The word 'Pickle' comes from the Dutch 'pekel' or from northern German 'pókel', which means “Salt” or “Brine,”- the two important components in the process of pickling. Pickling has been used to preserve food for almost 5000 years. As pickling is the best way to preserve food for a long period of time, it became a necessity in every household. Though pickling is an 'ART', which needs perfection, it is the earliest and easiest mobile foods, which filled the stomachs of hungry sailors and travellers around the world. It also became a source of food during the cold winter months, droughts and famines.
   Pickles aren’t just limited being hot and spicy, they can even be sweet, sour, salty or all tastes mixed together. Pickles can be made with a seemingly endless variety of vegetables and fruits. The long list of pickles has included even Non-vegetarian items like Fish, Prawns, Meat etc., Each area/part/region of the world has its own variety of pickle, made with local delicacies enhanced with their own taste, preference and spice blend.
   Pickles are an integral part of an everyday meal - at least for me. It adds so much flavour and taste to a simple meal. Adding the required preservatives and storing it appropriately can increase the shelf life of pickles. But these days it's easier than it should have been, just store them in your refrigerators and they can last really long enough. This recipe is an Instant Garlic Pickle - ready to serve. I love this pickle, but what I hate is the time-consuming process of peeling.

For more PICKLE RECIPES, Click here...

Cuisine - Indian
Recipe Type - Pickle
Spice Level - High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

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

HOW TO MAKE GARLIC PICKLE

INGREDIENTS :

Garlic - 1/2 Kg
Salt - 2-3 Tbspn
Mustard Seeds - 11/2 Tspn
Bengal Gram Dhal - 1 Tspn (Optional)
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Lemon Juice/Tamarind extract - 8 Tbspns
Jaggery (Cane Sugar) - 1 Tbspn
Sesame Oil - 3-4 Tbspn
Vinegar - 3 Tbspns

METHOD :

Peel the Garlic and keep it aside.
Dry roast the Fenugreek Seeds, cool and powder it.
Heat Sesame Oil in a pan.
Splutter the Mustard Seeds, add Bengal Gram Dhal and fry for a while.
Lower the flame, then add Asafoetida Powder and Curry Leaves.
Immediately add the peeled Garlic Cloves and saute it on a low flame for few minutes until it becomes soft.
Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the sauteed Garlic Cloves and mix well.
Pour Lemon Juice or Tamarind extract and Jaggery to the above.
Cook this is on a low flame until oil separates from the pickle.
Switch off the flame and allow it to cool.
Finally, add Vinegar to the pickle and mix well.

NOTES :

Adjust the amount of Salt and Chilli powder as per your taste preference.
Pour some extra Oil if you feel the pickle 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. (adding it is truly optional).
Allow it to cool completely before storing it in sterilized glass bottles.
Refrigerate the pickle. It can stay good even with less oil and preservatives.
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.

LEMON PICKLE/NARANGA ACHAR

         Pickles are said to be 'HISTORY IN A JAR', and when it comes to Lemon Pickle it is one of the widely pickled Fruit/Vegetable around the world. Lemon with its tangy and refreshing nature rejuvenates and freshen up the dish it is added into, same goes with a Lemon Pickle. There are many versions and methods of preparing Lemon Pickle. When we say, Pickle, it is commonly meant to be preserved in Salted Water/Brine and sometimes in Vinegar.
        When we say Pickles, In India it is an absolute SPICY TREAT, laced with Oil - Sesame Oil/Mustard Oil. South Indian Pickles are prepared with Sesame Oil and you can find a note of Asafoetida in few versions. Most pickles are prepared with tangy fruit/vegetable and sometimes some vegetables/fruits are disguised to feel tangy with Vinegar/Lemon Juice/Citric Acid.
       This Lemon Pickle Recipe is a traditional old style Kerala Naranga Achar where Lemons are preserved in brine and then pickled. Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Lemon Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lemon pickle can help you gobble up a big bowl of Rice within no time.

For more PICKLE Recipes, Click here...

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

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time - Few Weeks

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

Lemon - 10-12 Nos.
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD :

Boil the water and allow it to cool.
Clean the Lemons and allow it to dry on a clean kitchen towel.
Wipe them off with a clean cloth to get rid of any extra wetness.
Cut the Lemon into 4 or 8 small pieces.
Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
Put some salt at the bottom of the Jar.
Put a few Lemon Pieces over it.
Again put some salt and top it up with few more Lemon Pieces.
Follow the suit until all the Lemon Pieces are salted.
Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
Pour warm water into the jar and mix well.
Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
Gradually they absorb the brine and double their size.
Brine preserved Lemons will be ready within a few weeks time.
These can be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
Always use clean & dry spoons while handling these preserved lemons.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons.
If stored properly, these Lemons can last for a year or so.
Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

INGREDIENTS :

Preserved Lemon - 2 Cups
Salt - 2-3 Tbspn
Mustard Seeds - 11/2 Tspn
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Jaggery (Cane Sugar) - 1 Tbspn
Sesame Oil - 3-4 Tbspn
Vinegar - 3 Tbspns

METHOD :

Dry roast the Fenugreek Seeds, cool and powder it.
Drain the Lemon Pieces from the Brine and keep it aside.
Save the brine in a separate bowl.
Heat the Sesame Oil in a pan.
Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
Add Jaggery to the above.
Pour in the brine and give a quick stir.
Cook this is on a low flame until oil separates from the pickle.
Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

For more recipes from GODS OWN COUNTRY - KERALA click here...

NOTES :

Adjust the amount of Salt and Chilli powder as per your taste preference.
As the Lemons are preserved in brine, they would already be salty.
Pour some extra oil if you feel the Lemon Pickle/Naranga Achar 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 Lemon.
Store them 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 pickle. It can stay good even with less oil and preservatives.
If stored properly, the pickle can last for a year or so.

NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE

As vibrant as Nyonya Culture is this Fragrant, Flavour filled and all the more Colourful Nyonya Achar (Pickle). This pickle is unique to the Peranakan Culture of Singapore and Malaysia. A culture developed through ages due to the marriage between immigrant Chinese settlers and indigenous Malays. The culture has a beauty and elegance of its own, their traditions, architecture, dress codes, porcelain wares and above all the crowning result of two different culture is its Nyonya Cuisine which is the best out of both the worlds! A perfect mixture of two cultures - Chinese cooking style with locally available produce. The culture also reflects a slight Portuguese influence.
This Peranakan Mixed vegetable Pickle/ Nyoya Achar is one of the favourite appetizers in South East Asian Cuisine especially in Malaysia, Singapore and Indonesia. It is a Pickle with a great combination of Crunchy Vegetables and Pineapple along with the exquisite flavours from toasted Chillies and Spices. Needless to say the dramatic effect of tarty Sweetness, tickling Tanginess and fiery Spiciness it renders into your taste buds. It's a treat to your eyes and your senses. The fermentation process in an Achar makes it even a healthier substance in a meal which helps in digestion.

This pickle tastes better after two to three days, but keep them refrigerated. I nearly ended up eating few spoons as soon as it was ready- my utter temptation and my love for pickles got me into a frenzy. But it tasted better the next day. Just a cup of fragrant rice and few teaspoons of Nyonya Achar can be converted into a complete meal. Goes well with Malaysian delicacy NASI LEMAK too.
Being an Indian, I have always felt pickles should be Salty, Tangy, Spicy and Oily and above all, it should be Red and fiery to the look. Salted and vinaigrette pickles have been there in our pantry, but not devoured and relished as the spicy ones. The taste and flavour of NYONYA ACHAR are so intense that I would crown it as one of the Best Pickles I have ever had.

Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level - Medium-High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Maturing Time - 1 Day
Cooking Time - 20 - 30 Minutes

HOW TO MAKE NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE

INGREDIENTS :

Cucumber - 1 Medium sized
Carrot - 1 No.
Long Beans - Few
Fresh Pineapple - 3/4 Cup
Rice Wine Vinegar - 1/4 Cup
Salt - 1 Tspn
Sugar - 2 Tspn
Water - 1/2 Cup

For the Rempah (Spice Paste) :

Shallots - 5-7 Nos.
Garlic - 2 Cloves
Ginger - 1/2" Piece
Fresh Turmeric - 1 Small Piece
Dry Red Chillies - 2-3 Nos.
Red Bird's Eye Chillies (Chilli Padi) - 5-6 Nos.
Belacan (Dried Shrimp Paste) - 1 Tbspn
Buah Keras ( Candlenuts) - 2 Nos.

To Saute and Mix :

Oil - 3 Tbspn
Salt - 1-2 Tbspn
Gula Melaka/Palm Sugar - 3 Tbspn
Rice Wine Vinegar - 1/4 Cup

METHOD :

Cut Cucumbers into thin strips, sprinkle a teaspoon of salt over it and leave it aside for about 15-20 minutes.
Clean, Peel and Cut Carrots into thin strips.
Cut Long Beans into 1' long pieces.
Boil Rice Wine Vinegar along with 1/2 Cup of Water, a dash of Salt and a teaspoon of Sugar.
Blanch Carrots and Long beans in the vinegar mix for a few minutes.
Remove the vegetables from the vinegar mix and allow them to dry on a clean kitchen towel.
Squeeze the Cucumber to remove any excess water and dry them along with the other vegetables.
Cut Pineapples into thin strips and keep it aside.

For the Rempah (Spice Paste) :

Soak Dried Red Chillies in hot water for 10 minutes.
Heat a pan and Dry Roast Belacan(Dried Shrimp Paste) until aromatic.
Grind it along with other ingredients mentioned under 'for the Rempah' into a fine paste.
Heat Oil in a pan and saute the Rempah Paste on a low flame until oil separates from the mix and it turns aromatic for about 10-12 minutes.
Add Rice Wine Vinegar, Salt and Palm Sugar to the spice paste and mix well.
Saute it until the spice paste turns a bit dry.
Switch off the flame and add the vegetables and pineapples to the above and mix well.
Can add toasted Sesame seeds to the pickle if preferred.
Store them in clean and dry Porcelain/Glass/Ceramic Jars.

NOTES :

Blanching, drying and squeezing process, gives a crunchy texture to the vegetables.
Adjust the salt and chillies as per your taste preference.
Can substitute Red Chilli Powder instead of Chillies and Turmeric Powder instead of fresh Turmeric.
Can use canned pineapple for the recipe.
Initially, the spice paste wouldn't be enough to cover all the vegetables.
Next day press the pickle well into the jar and mix well, the pickle tends to ferment by time and release some water.
Also, the vegetable gets soaked up well into the spices and releases a perfect blend of flavours.
Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
Store them 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.
Allow it to cool completely before storing it into sterilized bottles.
Refrigerate the pickle. It can stay good even with less oil and preservatives.

KANNIMANGA ACHAR / TENDER MANGO PICKLE / MAAVADU

The memory of Kannimanga/ Vadu Mangai - Tender Mangoes are always related to summer. It’s in summer that we get these tender mangoes in India. You can see them scattered around below the Mango Trees immediately after the flowering period. There is one old man who sells these Mangoes in our town. He always carries a sack of the Tender Mangoes, Lime or Gooseberries. Vadu Mangai! Vadu Mangai! - his out of nowhere feeble, but a stern voice is still in my memory, the way he calls it out - is a style of his own. He sells these items measuring them in a Padi (It’s a kind of Ancient Measuring Jar). My mom always buys these Tender Mangoes or Gooseberries from this old man.

My love for the pickle is time immemorial. These Tender Mangoes are kept in brine for a few days. Then they are seasoned with spices and oil. This is a watery pickle, unlike other pickles. I love the taste of the Brine seasoned with spices - the gravy of Mavadu/Kannimanga Achar. They taste awesome along with Curd Rice. Still another memory of Packed School Lunch...

There are a lot of Mango trees in the street where I live in Malaysia. It seems to be that it’s always Mango season here. But they don't flare well as fruits and what they lack is the smell of our Indian Mangoes. They are quite similar in texture and taste, but with a slight variation in the smell. Whenever I see these small tender mangoes on these trees, I get an urge to pluck them. But something keeps me out of it. I love to see whole lot of mango bunches hanging in the tree.

Two years back the large Mango tree which stood in front of our neighbour’s house, had loads of mangoes and I found these tender ones scattered around, I picked some and made this wonderful pickle. But after a few days, to my disappointment, our neighbour cut the tree. The irony of this anecdote is that I still have a batch of this Tender Mango Pickle lying in my Fridge, but the tree...

A few weeks back, when my daughter came back from school, she asked me to close my eyes and find out what she has bought for me. She bought something near my nose - undoubtedly I said, MANGOES!!! My daughter goes to school in a taxi, the lady who drives the taxi is also a big fan of mangoes and pickles. They had plucked these tender ones from a tree in the street. I immediately cleaned them up and added them into the brine even before my daughter washed and came down for lunch.

As usual, she commented, how quickly you react for a PICKLE!

For more PICKLE RECIPES, Click here...

Cuisine - INDIAN

Recipe Type - Pickle

Difficulty - Easy

Yields - 2 - 21/2 Cups

Author - SM

Preparation Time - 10 - 15 Minutes

Cooking Time - 5 - 10 Minutes

Maturing Time - Few Weeks

HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU

INGREDIENTS:

Preserved Kanni Manga /Tender Mangoes - 2-3 Cups

Salt - 1/2 Cup

Turmeric Powder - 1 Teaspoon

Fenugreek Seeds - 1 -11/2 Teaspoons

Yellow Mustard Seeds -1-11/2 Tablespoons

Red Chilli Powder - 50 Grams

Asafoetida Powder - 1/2 Teaspoon

Gingelly Oil - 3-4 Tablespoons

METHOD:

Dry roast Yellow Mustard Seeds, Fenugreek seeds in a very low flame until they splutter.
Remove from fire and allow it to cool. Grind this into a coarse powder.
Dry Roast Red Chilli Powder in a very low flame for few minutes until the raw flavour goes.
Combine the ground Mustard Seeds, Fenugreek Seeds and Red Chilli Powder along with a bit of salt.
Pour the brine from the tender mangoes and bring this mixture to boil on a low flame.
Allow it cool.
Add preserved tender Mangoes into this mixture and mix well.
Heat Gingelly(Sesame) Oil until it fumes and allow it to cool.
Pour the Gingelly Oil into the mixture of Tender Mangoes and mix well.
Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for few weeks.
Mix the pickle every two days with a clean and dry spoon(preferably wooden spoon).
The pickle is ready once the spice mixture is well infused into the tender mangoes.
This pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).

NOTES:

Care should be taken while dry roasting mustard, fenugreek and chilli powder. Do not burn them, which would totally spoil the taste of the pickle.
This pickle can also be prepared with raw mango pieces in the same way.
This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique briny spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
Always use clean & dry spoons(preferably wooden spoons) for the 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, pickles can last for a year or so.
Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe)

HOW TO MAKE APPLE THOKKU - RED APPLE PICKLE

APPLE THOKKU - APPLE PICKLEINGREDIENTS:

For Apple Thokku:

To Dry Roast & Grind:

METHOD:

NOTES:

HOW TO MAKE GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

For Pickle Spice Mix:

METHOD:

NOTES:

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

INGREDIENTS :

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

METHOD 2 :

Instant Gooseberry Pickle :

NOTES :

HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE

INGREDIENTS:

METHOD:

GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLENOTES:

HOW TO MAKE GARLIC PICKLE

INGREDIENTS :

METHOD :

NOTES :

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

METHOD :

NOTES :

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

INGREDIENTS :

METHOD :

For more recipes from GODS OWN COUNTRY - KERALA click here...

NOTES :

HOW TO MAKE NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE

INGREDIENTS :

For the Rempah (Spice Paste) :

To Saute and Mix :

METHOD :

For the Rempah (Spice Paste) :

NOTES :

HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU

I Me Myself

Popular Posts

Ebook - “What I Cook - For Onam”

Subscribe & Follow

APPLE THOKKU - APPLE PICKLE

INGREDIENTS:

GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE

NOTES: