Pickles that Tickle and Preserves to Reserve !

Discussion in 'Ask ChitVish' started by Chitvish, Oct 20, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Narthangai (Bitter Orange) Hot Pickle - Lasts for many months

    Cut narthangai (bitter orange) roughly into 1-1 ½ “ pieces.

    Cut narthangai pieces - 6 cups (with the tip of a knife, remove seeds to the extent possible)

    Rock salt - ½ - ¾ ( depends on how fresh & good, the variety is – so add ½ cup first, then if necessary, you can top up)

    Lightly roast dry & powder with salt:

    Methi seeds - 1 tsp

    Varali manjal - ½ “ – if you can’t get, it use haldi powder.

    In a dry tall glass jar (don’t use metal) keep alternately layers of narthangai pieces & the powder.

    Keep it closed.

    For 4,5 days, both morning & evening, stir it thoroughly.

    Usually the narthangai releases its juice & blends with salt very well.

    Wait till it is very soft before making hot pickle.

    Now add chilli powder & hing powder.- you can add roughly 3 tbsp chilli powder & increase later, if need be.

    Heat ½ cup gingelly oil & temper 1 tsp mustard seeds.

    Cool this & add to the pickle.

    Oil should float on top, otherwise add little more oil.

    Without adding oil, the pickle can be sun dried for a few days, when it will be soft & dry.

    This is called narthangai pattai in Kerala & is a general favourite.


    Narthangai Hot pickle.JPG
     
    Last edited: Apr 22, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green Pepper-Citron-Mango Ginger Pickles - too too delicious !

    I use a combination of pepper, kidarangai and mango ginger.
    Buy very tender fresh green pepper in season.
    Kidarangai (citron) tastes very good with it. If it is not available, use lime.
    Ginger can be used instead of mango ginger.

    Wash pepper very well 2-3 times.

    Cut into 1” long pieces.

    Boil water, drop them & switch off the stove.

    Drain after half an hour.

    Pepper - 250 gms

    Medium kidarangai(citron) - 2

    Mango ginger - 250 gms

    Salt - ½ cup ( more or less)

    Cut kidarangai into thin 1 “long pieces.

    Scrape the skin & slice mango ginger thin.

    Mix all 3 ingredients with salt after powdering it.

    Go on stirring for 2,3 days till they all blend well & the pickle has a “soaked” taste.


     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    3 in 1 Spicy Green Chutney – the level of spice is your choice !

    This goes with idli, dosa, as a sandwich filling with a slice of cheese or grated paneer, oa filling for chappathi roll. Make it as spicy as you like.

    Cleaned, mint leaves - 1 heaped cup

    Cleaned, coriander leaves - 1 heaped cup

    Cleaned, curry leaves - 1 heaped cup

    Grated fresh ginger - ½ - ¾ cup

    Oil - 2 tsp + 1 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 5, 6

    Urad dhal & gram dhal - 2 tsp each

    Hing - ½ tsp

    Tamarind paste - 4 tsp ( or more)

    Jaggery - little (optional)

    Salt

    Heat 2 tsp oil, fry red chillies & both the dhals till brown.

    Next add ginger & the greens & fry till they shrink well.

    Cool & grind to a paste with salt, jaggery & tamarind paste.

    Heat the remainig oil & temper mustard seeds.

    Add the paste & fry on low fire for a few mts.

    Keeps for 2-3 weeks.
    3 in 1 green chutney.JPG
     
    Last edited: Mar 10, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Puli Inji – just tickles the ginger-lovers’ tastebuds !

    Select fresh, tender ginger with least fibre. Peel, slice & cut into ½ " bits. The spice level of tamarind can be adjusted to individual taste.

    Ginger bits - 1 cup

    Tamarind paste - 2 tbsp (mixed with ½ cup of water)

    Salt

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Hing - ½ tsp

    Heat oil & sauté ginger for a few mts.

    Remove & keep.

    Now to the remaining oil, add mustard seeds & hing.

    When done add, tamarind, salt & sauted ginger pieces.

    Simmer till it thickens & remove.

    This is very good for toasted sandwiches with a slice of cheese.

    Goes with curd rice & any tiffin.
     

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  5. Chitvish

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    MW Amla Thokku - to cut down on oil.

    Select good, fresh blemishless amlas.

    Amlas - 10

    Green chillies - 10 (more to taste)

    Salt

    Jaggery - little (optional)

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Hing - ½ tsp

    Steam amlas for 5 mts in a MW steamer & cool.

    Remove the segments & grind fine with green chillies.

    Mix salt & jaggery & keep ready.

    In a MW, bowl, heat oil & mustad seeds on Hi for 2 mts.

    Add the paste & hing & mix well.

    MW on med for 7-8 mts or a a little more to get the desired consistency.

    Keep in the fridge & use.

    Very good as a spread for toasted sandwiches with a cheese slice.

     

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    Lime-Ginger-Jaggery Pickles - yet another Sweet & sour pickle!

    Select fresh, thin skinned limes and tender ginger.

    Limes - 12 ( cut into8 & dessed)

    Ginger - ½ - 1 cup (sliced thin to 1 cm strips)

    Green chillies - 1 cup (cut to 1 cm pieces)

    Rock salt - ½ cup

    Clean jaggery - 1 cup (powdered)

    Red chilli powder - 2 tbsp

    Hing - 2 tsp

    Mix all ingredients together & keep for a week, mixing thoroughly every day.

    Cover with a thin cloth & keep under the sun for a week, till it thickens slightly.

    Goes with rice as well as parathas.
     

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    Pineapple-Sultanas Chutney - goes with Parathas & Adais !

    This is a sweet and mildly spicy chutney with the flaour of cinnamon and cloves.
    Should be kept refrigerated.
    Use slightly underripe and firm pineapple pieces.

    Pineapple pieces - 200gms-1 ¾ cups

    Sugar - 200 gms – 1 cup

    Cinnamon - 2 “

    Cloves - 4

    Sultanas - ¼ cup

    Red chilli powder - ½ tsp

    Saunf ( fennel seeds) - ½ tsp (optional)

    Salt - a pinch

    Dissolve the suiugar in 1 cup of water & bring it to a boil.

    Add pineapple pieces, cinnamon and cloves and simmer over a low flame till the pineapple pieces are cooked & the syrup reaches one-string consistency.

    Add sultanas, chilli powder, saunf and salt.

    Mix well & cool completely.

    Bottle in a glass jar and keep refrigerated.
     

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    Last edited: Mar 10, 2008
  8. Chitvish

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    Whole Amla Murabba - an invaluable preserve !

    Amlas (gooseberries) - 500 gms (about 20)

    Sugar - 500 gms

    Cardamom powder - a pinch

    Saffron - a pinch

    Wash & prick the amlas with a sharp needle or fork.

    Boil in plenty of water for 10 mts on a high flame.

    Drain & keep aside.

    Dissolve the sugar in 3 cups of water & bring the syrup to a boil.

    Add the amlas & cook on a low flame for 30-40 mts till they are soft.

    Allow the mixture to cool completely.

    Keep covered in a cool dry place for 2 days for the amlas to soak in syrup.

    On the third day, drain the amlas from syrup & boil the syrup with spices till it becomes 3 string consistency.

    Add amlas & simmer for 3-4 mts.

    Allow to cool completely.

    Store in glass jars.

    Store for1 year at room temperature.
     

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    Apple Chutney - Tangy, intriguingly sweet !

    I made it in MW. One can make it on stove-top also, adjusting the flame to prevent burning at the bottom.
    Sour cooking apples are ideally suited. If you use normal less sour apples, decrease jaggery to taste.

    Large juicy sour cooking apples - 1 kg

    Jaggery or brown sugar - 300 gms

    Raisins - ¼ cup

    Salt - 2 tbsp

    Vinegar - 300 ml

    Red chillies - 4-6

    Red chilli powder - 1 tsp

    Mustard powder - 1 tsp

    Lime juice - 2 tbsp

    Lemon rind - 1 tsp

    Garlic cloves - 6 (chopped)

    Onion - 1 (chopped)

    Bay leaves - 4

    Ginger powder - 2 tsp

    Peel, core & grate apples.

    Soak whole red chillies in vinegar & grind fine.

    Crush jaggery.

    Combine grated apple, vinegar-red chillies, jaggery, mustard powder, lime juice, rind, bay leaves and ginger powder in a saucepan.

    Cook on high flame for 10 mts stirring twice in between.

    Continue to cook till it becomes soft.

    Add remaining ingredients and cook on medium flame, stirring frequently.

    It must reach a jam consistency with a glaze on top.

    Remove, discard bay leaves & pack into clean jars.


     

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    MW Orange Marmalade - delicious, home-made!

    Fresh orange juice - 1 cup

    Grated ripe papaya - 1 cup

    Orange rind - 1 tbsp

    Sugar - ¼ cup

    Citric acid - a pinch, mixed with 1 tbsp orange juice

    Combine all ingredients except citric acid mixture in a large micro bowl & mix well.

    MW Hi for 20-25 mts, stirring twice in between.

    There should no running liquid.

    Add citric acid mixture and mix well.

    Cool & store refrigerated air-tight.
     

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