Pickles
Sweet Lemon Pickle (Oil and Preservative Free)
This wonderful sweet and sour pickle is a great accompaniment for food, particularly rice and cereal gruel. It is very aromatic and gets better with time. There is no oil and preservative in the recipe.
Ingredients
1 kg lemon
1/2 kg sugar
120 gms. salt
40 gms garam masala
1/4 cup vinegar
10 gms ajwain (carom) seeds (optional)
Red chilly powder (optional)
1/4 teaspoon heeng (asafetida) powder
Method
Wash and wipe the lemons. Remove any brown peel. Cut the lemons into 4 pieces each.
Mix all the ingredients with the lemons. Transfer the mixture into a dry and clean jar. Keep the jar in a bright and airy place.
Open the jar on alternate days and lightly press the mixture to enable the juice to cover the entire mix.
The pickle will be ready in a month's time.
One year old pickle is absolutely terrific to taste.
Sweet Amla (Indian Gooseberry) Pickle (Oil and Preservative Free)
This wonderful sweet and sour pickle is a great accompaniment for food and good for health. It is very aromatic and gets better with time. There is no oil and preservative in the recipe.
Ingredients
1 kg Amla (Indian Gooseberry)
1/2 kg sugar
120 gms. salt
40 gms garam masala (optional)
Red chilly powder (optional and to your taste)
Method
Wash and wipe the amlas. Place them in boiling water for 5 minutes. Remove from the water after 5 minutes. The amlas become soft and their wedges can be separated easily. Remove the seed in the center of the amla and throw it away. Spread out the amlas in the sun for a day so that they are dry.
Mix all the ingredients with the amlas. The garam masala is optional. The flavour of amlas is so great that no masala is needed in this pickle.
Transfer the mixture into a dry and clean jar. Keep the jar in a bright and airy place.
The pickle will be ready in a month's time.
The pickle will be ready in a month's time.
Salted Lemon Pickle (Oil and Preservative Free)
This is a very aromatic pickle that helps kick start digestive juices. It is preservative and oil free and mild on the palate.
Ingredients
1 kg. lemons
120 gms. salt
40 gms. Garam masala (add more according to taste)
1/4 cup vinegar
10 gms. Ajwain (carom) seeds (optional)
Red Chilly powder (optional)
Wash and wipe the lemons. If the skin is dented or brown in colour, remove it. Wipe the lemons well. Cut them into four pieces each. Mix the lemons with all the ingredients.
Store the mixture in a clean and dry jar. Do not keep in a dark corner, the jar should stand in a bright airy place.
Open the jar on alternate days and lightly press the mixture lightly with a dry spoon to enable the juices to cover the mixture.
The pickle will be ready within a month.
One year old pickle is very tasty and good for digestion. It is a specific remedy for food aversion.
Ingredients
1 kg. lemons
120 gms. salt
40 gms. Garam masala (add more according to taste)
1/4 cup vinegar
10 gms. Ajwain (carom) seeds (optional)
Red Chilly powder (optional)
Wash and wipe the lemons. If the skin is dented or brown in colour, remove it. Wipe the lemons well. Cut them into four pieces each. Mix the lemons with all the ingredients.
Store the mixture in a clean and dry jar. Do not keep in a dark corner, the jar should stand in a bright airy place.
Open the jar on alternate days and lightly press the mixture lightly with a dry spoon to enable the juices to cover the mixture.
The pickle will be ready within a month.
One year old pickle is very tasty and good for digestion. It is a specific remedy for food aversion.
Mango, Methi (Fenugreek), Garlic South Indian Pickle
Enjoy this mango pickle prepared in south Indian style with methi (fenugreek) seeds and garlic. No preservatives or any chemicals have been used in this recipe.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Hing (asafoetida powder) - two pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Rai (black mustard seeds) - 1 tea spoon
Methi daana (fenugreek seeds) - 100 gms
Dhania (Coriander) seeds - 1 table spoon
Til oil (Sesame oil) unrefined - 1/2 litre
Garlic (peeled) -50 gms
Method:
Dry the mango slices in the sun for 1/2 hour.
Dry roast the dhaniya (coriander) seeds, rai (mustard) seeds and methi (fenugreek) seeds seperately till they are brown. Grind them in a mixer using the whip function. Grinding should not be too fine, it should feel like a pounding.
Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it dry and clean.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Hing (asafoetida powder) - two pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Rai (black mustard seeds) - 1 tea spoon
Methi daana (fenugreek seeds) - 100 gms
Dhania (Coriander) seeds - 1 table spoon
Til oil (Sesame oil) unrefined - 1/2 litre
Garlic (peeled) -50 gms
Method:
Dry the mango slices in the sun for 1/2 hour.
Dry roast the dhaniya (coriander) seeds, rai (mustard) seeds and methi (fenugreek) seeds seperately till they are brown. Grind them in a mixer using the whip function. Grinding should not be too fine, it should feel like a pounding.
Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it dry and clean.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Mango and Til (Sesame) South Indian Pickle - Preservative Free
Enjoy this mango pickle prepared in south Indian style with sesame seeds. No preservatives have been used in this pickle.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 1 tea spoon
White til (sesame seeds) - 400 gms
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Rai (black mustard seeds) powdered - 1 tea spoon
Dhania (Coriander) powder - 1 tea spoon
Til oil (Sesame oil) unrefined - 1/2 litre
Method:
Dry the mango slices in the sun for 1/2 hour.
Dry roast the til (sesame) seeds and methi (fenugreek) seeds seperately till they are brown. Grind them in a mixer using the whip function. Grinding should not be too fine, it should feel like a pounding.
Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it clean and dry.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 1 tea spoon
White til (sesame seeds) - 400 gms
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Rai (black mustard seeds) powdered - 1 tea spoon
Dhania (Coriander) powder - 1 tea spoon
Til oil (Sesame oil) unrefined - 1/2 litre
Method:
Dry the mango slices in the sun for 1/2 hour.
Dry roast the til (sesame) seeds and methi (fenugreek) seeds seperately till they are brown. Grind them in a mixer using the whip function. Grinding should not be too fine, it should feel like a pounding.
Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it clean and dry.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Sweet Mango Pickle (Oil and Preservative Free)
Enjoy this sweet mango pickle prepared in north Indian style with no oil. It is also preservative free, no chemicals have been used.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 3 table spoon full
Saunf (fennel seeds) - 3 table spoon full
Kalaunji (black fennel) - 1 table spoon full
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Pounded jaggery - 2 cup
Method:
Dry the mango slices in the sun for 1/2 hour. Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it clean and dry.
On the third/ fourth day take out the melted syrup from the jar and cook in a wok for 5 minutes till it is boiling and thick. Cool the syrup before adding it back to the mangoes. Repeat this thickening of syrup twice more in another 3-4 days.
When adding syrup to mangoes, take mangoes out of the jar and mix with the syrup first before refilling the glass jar.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 3 table spoon full
Saunf (fennel seeds) - 3 table spoon full
Kalaunji (black fennel) - 1 table spoon full
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Pounded jaggery - 2 cup
Method:
Dry the mango slices in the sun for 1/2 hour. Mix all ingredients and fill in a washed and dry glass jar. The jar should be only 3/4th full - donot stuff the mangoes!
Donot screw the lid of the jar tightly for next fifteen days. Keep it in a clean and airy place. Donot use wet or moist spoon on the pickle. Keep it clean and dry.
On the third/ fourth day take out the melted syrup from the jar and cook in a wok for 5 minutes till it is boiling and thick. Cool the syrup before adding it back to the mangoes. Repeat this thickening of syrup twice more in another 3-4 days.
When adding syrup to mangoes, take mangoes out of the jar and mix with the syrup first before refilling the glass jar.
The pickle will be done in 7-10 days.
This pickle can be preserved for a year. If you want to keep it for a longer duration, after a year fill it in an earthern pitcher and leave in sun for 15 days.
Traditional Mango Pickle
This recipe is for a traditional north Indian mango pickle. No preservatives or chemicals have been used.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 3 table spoon full
Saunf (fennel seeds) - 3 table spoon full
Kalaunji (black fennel) - 1 table spoon full
Sabut dhania (coriander seeds) - 1 table spoon
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Ground rai (black mustard seeds) - 1 tea spoon
Mustard oil (unrefined) - 2 cups
Method:
Dry the mango slices in the sun for 1/2 hour. Thoroughly mix all the ingredients. Fill everything in a washed and dry glass jar. Donot screw the lid on tight, leave it loose. Keep the jar in a clean, dry, airy place. Do not use wet or moist spoon on the pickle. Keep it absolutely clean and dry.
Press the mangoes with a soft hand daily.
Within a few days you will notice the oil rising to the surface. Taste the pickle and add salt if needed according to your taste.
The pickle is ready to eat in 7-10 days. This pickle can be preserved for one year.
Ingredients:
1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 3 table spoon full
Saunf (fennel seeds) - 3 table spoon full
Kalaunji (black fennel) - 1 table spoon full
Sabut dhania (coriander seeds) - 1 table spoon
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Ground rai (black mustard seeds) - 1 tea spoon
Mustard oil (unrefined) - 2 cups
Method:
Dry the mango slices in the sun for 1/2 hour. Thoroughly mix all the ingredients. Fill everything in a washed and dry glass jar. Donot screw the lid on tight, leave it loose. Keep the jar in a clean, dry, airy place. Do not use wet or moist spoon on the pickle. Keep it absolutely clean and dry.
Press the mangoes with a soft hand daily.
Within a few days you will notice the oil rising to the surface. Taste the pickle and add salt if needed according to your taste.
The pickle is ready to eat in 7-10 days. This pickle can be preserved for one year.
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