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Sometimes we have raw materials in abundance around us and we tend to ignore them. These green Jalapeño peppers and Red Fresno Chilies are widely available in winters and we Indians use them to make Stuffed Pickles. But most of us dont realise we can also use them to make pickle for our Pizzas, Pastas and Salads. It can be done in fifteen minutes and your jar will stay good for a year without the use of any chemical preservative. Why do we need to buy from the store then?

I made a huge jar with these green Jalapeños and gifted them to my mother. Now when I spotted the red Fresno Chilies I am going to treat them in the same way. While I am typing this post those chillies are basking in the sun after I have washed them. So you can replace the green chillies with the red ones. The recipe remains the same.

Directions:

1.  Take fresh chillies and omit the ones which are bruised.  Wash them well.




2, Pat them dry using a kitchen towel or put them in the sun for half an hour.


3. Trim the tops of the Jalapenos and slice them into rings. If you feel your chillies are way too hot you can remove the seeds.




4. Smash two cloves of garlic. Add water in a pot and put the cloves in.




5. Add distilled White Vinegar, sugar and salt.





6. Once the liquid comes to a boil and the sugar and salt are dissolved. Add the Sliced Jalapeños into the vinegar water bath. 




7. Turn the flame off and let the peppers sit in the bath for 10-15 minutes. You will see a gradual change in colour of the peppers. Its the vinegar which is working. 


8. Use tongs to remove the Jalapeños from the pot to the jar. 




9. Once the peppers are in the jar, fill it up with the liquid brine from the pot. Use a ladle that will ease the process of transfer.

10. Let it cool down and come to room temperature and then you can put the lid on and refrigerate it. It stays good for a year or as long as it lasts. 

Other Recipe you can try using Green   Jalapeños  or Red Fresno Chilies:  Stuffed Red Chilli Pickle, Red Chilli and Red Bell Pepper Jam.

[whohit]JalepenoPickle[whohit]

 

 

HaldiKaAchar_Featured2

Turmeric is a gift from Nature and has numerous health benefits. Its has powerful anti-inflammatory, anti-fungal and anti-bacterial properties and is used in Ayurveda medicine in India. In India and in other South East Asian Countries turmeric powder is used in everyday cooking in curries, in baking, in stews and plenty other dishes. 

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When I saw Kacchi Haldi or Turmeric Root in the market I decided to buy it and make a pickle out of it. Ordinarily raw turmeric is cut into pieces and added to lemon juice with a sprinkle of salt and is eaten alongside main course. But this time I wanted to make a real pickle which does have some kind of shelf life. I decided to team it up with raw mangoes and I tell you the pickle was simply lip smacking. My fussy husband also liked it.

Directions:

1. Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.


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2. Grate a raw mango and keep aside.

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3. In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf.


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4. Pulse them together into a semi coarse mixture.

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5. In a wok add some mustard oil and heat it till smoking point and turn the flame on low.

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6. Add the spice blend in the oil and toss for a few seconds.

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7. Also add asafoetida, salt and red chilli powder.


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8. Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.


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9. Transfer the pickle to a sterilized dry glass jar. The pickle should be ready to eat in another 2-3 days.

Other Pickles you can try here are: Instant Raw Mango Pickle South Indian StyleStuffed Red Pepper Pickle and  Ginger Garlic Pickle.

HaldiKaAchar_Featured4[whohit]HaldiKaAchar[/whohit]

[yumprint-recipe id=’204′]

These days you can easily find fresh ginger root sold in the markets. The newly dug ginger root is pinkish in colour and is very soft without any membranes which makes them perfect for pickling. This is a very easy recipe of Adrak Lehsun ka Achar or Ginger Garlic Pickle which I learnt from my mother. I made this pickle for the Uttrakhand Food Festival where I participated last month. I sold more than 30 bottles of pickle in one day. That was quite an achievement for me. 

My husband is completely gaga over this pickle. He eats his every meal with this. Oh well he hasn’t been fond of pickle ever but wonder why he is hooked to this 😉 You must try this for you will fall in love with its simplicity.

Directions:
1. Wash Ginger Root thoroughly and remove all the mud. Cut or break it into small pieces. Peel its skin using a sharp knife.


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2. Cut it into thin slices and further cut into thin sticks.


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3. Place the ginger sticks into a bowl and add white vinegar. Add half teaspoon salt and cover. Let it rest overnight. The ginger will absorb vinegar and become pink in colour.


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4. In a dry grinder add rai or red mustard** and make a course powder and set aside.


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5. Also make a paste of garlic and set aside.


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6. In a wok or karahi add mustard oil and smoke out the oil. Add garlic paste and saute till you see it changing its colour.


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7. Add powdered rai powder, salt, black pepper powder.


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8. Add ginger sticks and discard the vinegar. Mix well with the spices and let it cook a couple of minutes more. Turn the flame off. 


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9. Let it cool down and transfer it to an airtight container. Keep it at room temperature. The pickle stays good for up till a year.

Other Pickle recipe you can try here: Jalapeño PickleKacchi Haldi ka Achar, Instant Raw Mango Pickle South Indian StyleBharwan Lal Mirchi ka Achaar

 

[yumprint-recipe id=’180′]

 

GingerGarlicPickle_Pinytrest

 

 

 


Last week I spoke to my parents and they sounded very low. On asking the reason they said 6 buckets of raw mango fell down from our mango tree after a fierce storm. They were distributing them to our neighbors, friends and family. I told them my friend is visiting us the following day and they were suddenly excited. I knew what this excitement was all about. When my friend came she brought in about 10 kgs of raw mangoes along with other produce. So after she left I am busy utilising the raw mangoes. I finished making Raw Mango Chutney, this South Indian Achaar and Aam Panna is on cards!


T
he beauty of this pickle is that it takes absolutely no time to put it together. My friend Sonu posted this recipe sometime back and I knew it then and there that I will be making this. Not to mention even my Mommy made this pickle! My husband who is not very fond of pickles could not resist eating this. We love this specially with Curd Rice.

Directions:
1. Wash and peel raw mangoes.


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3. Chop them into small pieces eliminating the seed inside.


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3. Add salt and mix well. Let it sit for an hour  undisturbed in a colander until the juices run out. Squeeze out extra water. Set aside.


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4. Add mustard seeds and Fenugreek seeds in handy mortar and pestle and coarsely grind them. You can even use a dry grinder or coffee grinder for this purpose. Keep aside.


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5. In a wok add some mustard oil.

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6. Add mustard seeds and let them crackle.

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7. Add kaddhi Patta and coarsely ground mustard and fenugreek seed mix.


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8. Add Red Chili Powder, Asafoetida and little Salt. Rememeber the mangoes are already salty.


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9. Turn the flame off and add the raw mangoes. Mix thoroughly until the spices are well coated on mangoes.

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10. Let the pickle cool down completely then transfer it to a glass container and refrigerate and enjoy with your favourite meal. This stays good for 4-5 days.

You can try this pickle with Curd Rice. You can even make Bharwan Lal Mirch ka Achar.

[whohit]InstantMangoPickleSouthIndianStyle[/whohit]

[yumprint-recipe id=’131′]

 


Stuffed Chili pickle is a delicious Indian pickle made with red fresno chilies. Indians go bonkers over pickles. No Indian meal is complete without a tangy spicy piece of pickle and pappad. Pickle may be understood as baby cucumbers sliced and dipped in brine to any person other than an Indian. However, in India pickle is much more than just some humble vegetables soaked in vinegar. Its a blast of spices rubbed over vegetables with oil and sundried on open terraces where the spices can marry the vegetables. It gives the pickle that Oooh wow soo yummy factor!! 😛

We Indians make pickle out of any thing under the sun, yes literally! We have pickle of mangoes. carrots, turnip. jackfruit and even chicken! Winter is approaching so markets are flooded with red fresno chilies or peppers. This variety of chilies is not same as red bell pepper. They are mildly hot and similar in taste to mild Jalapenos and spanish pimientos rojo found in other part of the world. If you cant find these red chilies you can substitute them with Jalapeno or Red Pimiento peppers. In India they are also known as bharwan mirch or achar wali mirch.

This stuffed red chill pickle used to be my favourite and still is. My mother loves to make pickles like any Indian housewife 😛 So this year I asked her to give me the recipe instead of sending the pickle itself. The pickle came out amazing, simply tasting like hers. Its easy and ready in minutes. You need to sun dry it for three days and you can enjoy it with your supper.

Directions:

1. Wash chilies and pat them dry with a kitchen towel. You can  even put them in the sun for an hour to dry it completely.


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2. Make a slit on one side of the pepper with a knife ensuring that the other end is intact.


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3. Slightly toss the peppers to see if any seeds come out from the inside. Do not throw them away for we will add them to the stuffing.Need not remove the seeds which are attached to the peppers.

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4. In a dry grinder or coffee grinder put red mustard seeds also known as Raai, fenugreek seeds also known as methi dana and fennel seeds also known as saunf. Coarsely grind them. psssssss… I forgot to take picture of raai. 🙂


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5. Put the ground spices in a medium sized bowl and also add salt, turmeric powder, asafoetida and amchur.


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6. Also add to this White Vinegar and Mustard Oil.


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7. Add pepper seeds to it and combine them using a spoon.


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8. Take a spoonful of spice and stuff it inside pepper.

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9. Once you are done stuffing all peppers transfer them to a clean and dry, glass air tight container with a lid.

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10. Keep the glass container in sun for atleast three days till the otter skin of the peppers has become little soft. Enjoy with your favourite meal.

Other pickles and condiments you can try are : Jalapeno Pickle  Fresh Turmeric Pickle with Green Mangoes, Ginger Garlic Pickle,Instant Raw Mango Pickle South Indian Style.

You can also try Red Chilli and Red Bell Pepper Jam  and Thai sweet Chili Sauce with Fresno Chilies.

 

[yumprint-recipe id=’72’]