Traditional Pickles in EASY WAY

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 14, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chilly and Ginger pickle

    Ingredients :

    green chillies - 100gms
    curry leaves (optional)
    ginger - 100 gms salt to taste
    tamarind - 100gms
    turmeric powder - 1 tsp
    mustard - 2 tsp gingerly oil - 100 ml
    fenugreek seeds 25 gms fry well
    powder jaggery - 100gms

    Method :

    Heat tawa put oil.
    When the oil gets hot add mustard seeds and curry leaves to it.
    Cut the chilly and ginger into small pieces and add it and fry for a few min.
    Next add the tamarind syrup to it.
    Add salt and turmeric powder allow it boil for 10 min. in low flame.
    Once the chilly and ginger gets cooked and becomes little thick add the
    jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
    You start getting good smell of chilly, ginger, jaggery and once the oil starts
    coming out it means your pickle is ready.

    This pickle can be kept up to a max of 6 months.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mixed Veg. Pickle

    Ingredients:

    200 gms. cauliflower
    50 gms. cluster beans
    50 gms. french beans
    50 gms. gherkins
    50 gms. carrots
    10 gms. ginger
    10 gms. fresh turmeric
    15 fresh firm green chillies

    Method:

    Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
    Leave cluster , chillies whole, separated.
    Slice ginger and turmeric.
    Do not make pieces too small or they will get mushy on pickling.
    Soak them in wet brine for 10-12 hours or overnight.
    Drain and wash thoroughly under cold running water.
    Drain completely, dab with kitchen cloth if necessary.
    Pack tight layers, vegetable by vegetable into sterile jar, without leavingspaces.
    Dissolve sugar into vinegar while still hot.
    Pour vinegar to cover them.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Radish Pickle

    Ingredients:

    1 kg. tender fresh radish

    Method :

    Wash, wipe, and slice radish into desired pieces.
    Do not make pieces too small or they will get mushy on pickling.
    Soak them in salt water for 10-12 hours or overnight.
    Drain and wash thoroughly under cold running water.
    Drain completely, dab with kitchen cloth if necessary.
    Pack tight layers into sterile jar, without leaving spaces.
    Pour vinegar over slices to cover them.
    Keep it as it is for 48 hours at least before using.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Garlic pickle

    Ingredients
    Garlic (with its outer coverings well peeled) 1 Kg
    Gingelly Oil 500 ml
    Lime fruits (medium sized) 30 nos.
    Coriander seeds 30 gms
    Fenugreek (vendhayam in Tamil) 10 gms
    Jeera 10 gms
    Asafoetida 10 gms
    Chilli powder 100 gms
    Salt powder 100 gms
    Jaggery (powdered) 100 gms
    Turmeric powder 10 gms
    Mustard 10 gms


    Method:
    1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour. Grind them in a mixie nicely. This is "Masala Powder".
    2. Cut the lime fruits, extract the juice, filter and keep it. Add a pinch of salt to this so that it may not turn bitter.
    3. Heat the gingelly oil in a thick pan. Add mustard. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes. Allow it to cool and store in bottles.
    Important: Keep on stirring the garlic and other components throughout taking care not to mash the garlic. It can be used on the same day.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Small Onion Pickle

    Ingredients

    Small onions 15-20
    Chilli powder 1/2 tea spoon
    Medium size Raw Mango (grated) 1
    Salt To taste
    Oil 2 tb spoon
    Mustard seeds 1/4 tea spoon
    Fenugreek seeds 1/2 tea spoon
    Asafoetida 1 pinch
    Turmeric powder 1/2 tea spoon

    Method:
    1. Give 2 small vertical cuts to the onion perpendicular to each other. Care should taken not to cut onions in 2 pieces.
    2. Add chilli powder and salt in grated raw mango.
    3. Stuff the mixture in each onion & keep aside.
    4. Take oil in pan. Add Mustard seeds. Heat till Mustard seeds crackle.
    5. Immediately close the flame after adding fenugreek seeds, Asafoetida and turmeric powder.
    6. Allow it to cool then pour this oil on the onions and you are ready to serve in lunch or dinner time.
    7. Store in refrigerator in air tight container.
     
    Last edited: Apr 20, 2008
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Garlic Pickle - Another type

    Ingredients:

    1/2 Garlic
    100 gms Red chilly Powder( fry red chilly in a greased pan and make powder)
    1 sp fenugreek powder( dry fry fenugreek and powder)
    salt
    Oil
    1 sp mustard seeds
    1 sp turmeric powder

    Method:
    In a deep pan pour oil and make seasoning with mustard seeds.
    Add peeled garlic and salt.
    Now add red chilly powder, fenugreek powder and turmeric powder.
    Fry well. Allow it to cook for a while.
    Remove from the fire and allow it to cool.
    Your pickle is ready to serve.
     
    Last edited: Apr 20, 2008
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bell Pepper Pickle



    Ingredients

    5-6 large firm bell peppers
    1/2tsp. cumin seeds
    1 tsp. mustard seeds,
    15-17 dry red chillies,
    8-10 flakes garlic
    1 tbsp. soft brown sugar
    2 tbsp. lemon juice
    Salt to taste
    3 tbsp. oil


    Method

    Deseed and chop bell peppers into one inch square pieces.
    Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
    Heat oil in a heavy pan, add peppers, and fry till they are bright and tender.
    Drain, keep them aside.
    Add paste to the remaining hot oil.
    Fry paste well, till oil starts to separate.
    Add salt, peppers, stir and check taste.
    Cool and store in airtight jar.
    Good for curd rice and chappati.
     
    Last edited: Apr 20, 2008
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Stuffed Red Chilli Pickle



    Ingredients

    500 gms. fresh long red stuffing chillies
    6-8 lemons juice extracted
    1/2cup mustard powder
    2 tbsp. dried mango (amchoor) powder
    2 tbsp. salt
    1 tsp. turmeric powder
    1 tsp. cumin or sonf
    1/2tsp. asafetida powder
    1 tsp. whole mustard seeds
    2 tbsp. oil


    Method

    Wash chilies, dab them dry. Oil hands a bit, or use kitchen plastic gloves to handle chilies.
    Slit each, removed just some seeds depending on how hot a pickle you want.
    Keep aside. Mix all dry powders and salt, except asafetida. Stuff each chilly
    with this mixture. Heat oil in a small pan till smoky.
    Add asafetida, whole seeds, take off fire. Allow to cool to room temperature.
    Pack whole chillies into a wide mouthed sterile jar.
    Pour lemon juice over them.
    Pour oil over them.
    Shake jar gently, cover and keep aside.
    Shake every day, for 5-6 days, till chillies are tender.
    Very good side dish for chappati.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Green Chilly and Ginger Pickle



    Ingredients

    Green chilies - 100gms
    Curry leaves - 10 sticks (optional)
    Ginger - 100 gms
    Garlic - 50 gms
    Salt to taste
    Tamarind - 100gms
    Turmeric powder - 1 tsp
    Mustard - 2 tsp
    Gingerly oil - 100 ml
    Fenugreek seeds 25 gms (fry well and powder )
    Jaggery - 100gms


    Method

    Heat tawa put oil. When the oil gets hot add mustard seeds and curry leaves to it.

    Cut the chilly, peel ginger and garlic. Cut into small pieces. (If you want you can grind them in a

    mixer grinder)

    And add it and fry for a few min.

    Next add the tamarind syrup to it. Add salt and turmeric powder allow it boil for

    about 10 mts in low flame.



    Once the chilly and ginger gets cooked and becomes little thick add the
    jaggery and the fenugreek powder and keep on stirring it for about 5 mts .


    You start getting good smell of chilly, ginger, jaggery and once the oil starts

    coming out it means your pickle is ready.

    This pickle can be kept up to a max of 6 months.
     
    Last edited: Mar 10, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Gongura Pickle




    Ingredients

    4 bunches of gongura leaves
    2 1/2 tsp. sesame seeds
    2 1/2 tsp. urad dal
    1 tsp. fenugreek seeds
    1 tsp. coriander seeds
    1 tsp. cumin seeds
    4-5 dry red chilies
    3-4 green chilies
    2 tbsp. oil
    Salt to taste
    Method

    Separate gongura leaves from the bunch and wash them.

    Then fry them in the oil till they are tender.

    Fry green chilies and keep apart. Roast sesame seeds, urad dal, cumin

    seeds, fenugreek seeds, coriander seeds and dry red chillies and keep apart.

    Allow them to cool.

    Then grind them in a grinder and keep aside.

    Now grind the green chillies and gongura leaves to a paste.

    Mix both the dry powder, salt as per taste and gongura-green chilli paste

    together and grind again till they mix well.

    Your gongura pickle is ready. Season it and serve with rice.

    If you want you can make seasoning and pour on the pickle.

    Heat 1 tbsp. oil in a pan, when it gets hot put mustard seeds.


    When they splutter put 1/2 tsp. chana dal and urad dal together and 1-2 dry

    red chilies. Put the seasoning on the pickle.
     

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