Pickles & Preserves

Select raw mangoes . Wash them well and cut into pieces with the seed . Later remove the seed only not a shell .

RECIPE :

Raw mango pieces 1 kg
Salt 250 gms
Fennugreek 25 gms
Tumeric pwd 30 gms
Red chilli pwd 30 gms
Black pepper pwd 30 gms
Aniseed 30 gms
Gingelly oil or Mustard oil sufficent quantity

Mix the salt with the mango pieces and keep in the sun for 2 – 3 days
till the outer skin of the pieces become yellow . Afterwards add the spices
in powder form and little oil to smear the pieces . Again keep the pieces in sun
for 2 days . Finally add sufficient oil to cover the pickle .


Thanks
RajalakshmiM

Pickle can be prepared by single vegetable or mixed vegetables ,
preferably root vegetables . Carrot , Green peas Cauliflower ,
Turnip , Beetroot , Green chilli , Potatoes , Sanakeelagu , Pavakkai ,
kothavarankai etc . Wash them in 2 % of salt water and dry them .
Take only the edible portion of the vegetables cut into suitable pieces


RECIPE 1 :

Vegetables 1 kg
Red chilli pwd 50 gms
Black pepper pwd 12 gms
Mustard pwd 50 gms
Tumeric pwd 10 gms
Elachi – Cinnamon - Black pepper 10 gms
Onoins 60 gms
Dried dates 25 gms
Tamarind 25 gms
Ginger sliced 100 gms
Garlic 12 gms
Salt 75 gms
Vinegar (17 tsp ) 85 ml
Gingelly oil 1/2 kg


Steam all the vegatables for 5 mins or until it turn soft .Take oil in a frying pan
fry chopped onion , ginger and garlic till they become brown in colour .
Now add the vegetables and fry till the become soft . Take an extract of
tamarind and in the vegetables allow to boil . Now add the chopped
dry dates and powders . Finally remove from fire add vinegar and sufficient
quantity of oil to cover the pickle . Keep in a sun for week . Pickle is ready .


Thanks
RajalakshmiM

Select pearl onions ( sambar onion ) peel the outermost skin . Immerse the pieces in 2 % ( 4 tsp in 1 litre ) salt water and leave it for 24 hours . Next day increase the salt by 2 % continue this for 4 days . On the morning of 5 th day drain the salt water . Prepare a fresh 2 % of salt water leave the pickle in it for a week .
By this time you will notice pickle flavour due to lactic acid fermentation . Drain off the salt water . Wash the pieces with warm water and store them in a glass container covering the entire pieces in cold vinegar . To have a better look , you can add a little jeera , black pepper , chopped red chillies etc .



Thanks
RajalakshmiM

RECIPE :

Green chilli 1 kg
Tamarind 250 gms
Fennugreek 50 gms
Mustard 50 gms
Gingelly seeds 100 gms
Salt 150 gms
Gingelly oil 400 ml

Wash the chillies slit them into two . Roast & Powder the mustard , fennugreek , gingelly seeds . Fry the chillies in oil and add thick tamarind extract cook for a few mins . Then add the powdered spices and salt . Finally add preheated oil to cover the pickle .


Thanks
RajalakshmiM

RECIPE :

Green chillies 1 kg
Salt 250 gms
Gingelly oil 1/2 kg
Mustard 25 gms
Fennugreek 25 gms
Tumeric pwd 25 gms
Anniseeds 25 gms
Amchur / Dried mango pwd 100 gms

Wash , dry for few hours and slit the chillies , stuff with powders
( mustard , fennugreek , tumeric , anniseed ) .
Mix salt and amchur and alternate layers of this mixture and stuffed
chillies in a jar . Pour preheated oil and sun cure the pickle for a week .


Thanks
RajalakshmiM

RECIPE :

Tomatoes 1 kg
Salt 100 gms
Anniseeds pwd 2 gms
Red chilli pwd 100 gms
Tamarind 100 gms
Asafoetide 1 gms
Mustard seeds 10 gms
Tumeric 10 gms
Gingelly oil 250 ml
Vinegar ( 6 tsp ) 30 ml
CA ( 1 tsp ) 5 gms ( optional )
Mustard pwd 4 tsp



Wash the tomatoes and cut into small pieces . Heat oil and season mustard . Then add cut tomatoes and tumeric pwd fry until the oil floats , now add asafoetide , chilli powder allow to boil . Then add thick extract of tamarind bring to boil now add roasted & powder mustard anni seeds and salt .


Thanks
RajalakshmiM

RECIPE 1 :

Brinjal 1 kg
Chilli pwd 30 gms
Pepper pwd 30 gms
Cardamom pwd 3 gms
Mustard pwd 20 gms
Cinnamon pwd 6 gms
Clove pwd 3 gms
Tamarind 25 gms
Methi 3 gms
Raw ginger 20 gms
Garlic 15 gms
Jaggery 75 gms
Salt 100 gms
Vinegar ( 17 tsp ) 86 ml
Gingelly oil 350 ml




Fry the brinjals in little oil . Seperatelly fry garlic & ginger now add masala , fried brinjal and salt . Dissolve jaggery in tamarind extract add to the fried ingredients . Add cooled oil and ¼ tsp of SB and vinegar bottle .


Thanks
RajalakshmiM

RECIPE 2 :

Brinjals 1 kg
Salt 50 gms
Tamarind 50 gms
Chilli pwd 100 gms
Mustard 25 gms
Fennugreek pwd 25 gms
Tumeric 10 gms
Vinegar ( 2 tsp ) 10 ml
Gingelly oil 250 ml
Garlic 25 gms
Ginger 25 gms
Onions 50 gms

Heat oil add mustard , fry garlic and ginger and onions till soft . Add cut brinjals and fry till cooked . Add thick extract of tamarind and continue till it boils . Then add pwds slowly and stir till oil oozes out . Remove from fire add vinegar and bottle it .

Thanks
RajalakshmiM

RECIPE :

Garlic 1 kg
Corriander seeds 30 gms
Jaggery 100 gms
Lime juice 200 ml
Asafoetide 5 gms
Methi 10 gms
Salt 100 gms
Cumin seeds 10 gms
Tumeric 5 gms
Chilli pwd 100 gms
Mustard 5 gms
Gingelly oil 1 / 2 kg

Steam the garlic for 5 mins . Heat oil add mustard fry garlic for few mins add lime juice and bring to boil then add tumeric pwd , chilli pwd and asafoetide . Finally add jaggery and all other pwd ingredients and cook until the oil oozes out .


Thanks
RajalakshmiM

I am such a lover of this pickle. Used to love the Ruchi brand. Does the same taste if we make at home? I am such a novice , when it comes to cooking elaborate and traditional dishes, so bear with my silly queries!