Pickles that Tickle and Preserves to Reserve !

Mixed Vegetable Pickle - sought after for both south indian & north indian dishes.

This is the recipe of hot mixed vegetable pickle. Sweet mixed vegetable pickle is made differently.

This tastes best if you use cauliflower, potato,beans,carrot, turnip,peas butterbeans and beetroot.

Prepared mixed vegetables - 1 kg

Salt - 80-100gms ( 100 gms is ½ cup)

Lime juice - 100-150ml (given below)

Gingelly or mustard oil - 300 ml – 1 ½ cups

Chilli powder - 50-75 gms - (50 gms is ½ cup)

Mustard seeds - 20 gms – slightly less than ¼ cup

Hing powder - 1 tsp

Jeera - 10 gms – 2 tbsp

Methi seeds - 5 gms – 1 tsp

Haldi - 1 tsp

Vinegar - 20ml (optional )

If vinegar is added, 100 ml lime juice is sufficient. If vinegar is not added, 125-150 ml is required.

Roast mustard seeds, methi, jeera, hing & haldi each separately & powder together.

Wash &cut vegetables into uniform thin pieces.

Blanch them-Put the pieces (except, beetroot which may be blanched etc separately) tied in a thin cloth in rapid boiling water for exactly 5 mts, remove & plunge in cold water for 5 mins.

Dry in sun for few mts or rub with towel to reduce moisture & wetness.

Fry in oil till cooked.

Add lime juice, allow to boil a little, but avoid overcooking.

Add spices – allow till colour changes.

Add salt.

Remove & add vinegar, if you are using it.

Bottle.

 

Apple Chutney - Something Different !

Sour Cooking Apples, large & juicy - 1 kg

Jaggery - 300 gms (clean good variety)

Raisins - ¼ cup

Salt - 2 level tbsp

Vinegar - 325 ml

Red chillies - 5,6

Red chilli powder - ½ tsp

Mustard seeds - ½ tsp

Lime juice - 2 tbsp

Lemon rind - ½ tsp

Garlic cloves - 6

Onion - 1

Bay leaves - 4

Dry ginger powder - 2 tsp

Peel, core & grate apples.

Soak whole red chillies in vinegar & grind fine.

Chop onion & garlic.

Crush jaggery.

Combine grated apple, red chilli-vinegar mixture, jaggery, mustard seeds, lime juice, rind, bay leaves & ginger powder.

Cook covered till soft, stirring occasionally.

Add remaining ingredients & simmer, stirring to jam consistency with a glaze on top.

Remove, discard bay leaves & pack into clean jars.

This is a delicious chutney.

 

Please see the index.

Hello Vidhukumar,
I have given pickle masala - second recipe in my thread. It is readily available in shops also - Bedekar's is very good. This particular pickle is very delicious - but the sugar stirring has to be done patiently & thoroughly.
Regards,
Chithra.

 

Thanks for your message.

Dear Rushna,
Sine I do not have a recipe for carrot pickle, I am giving the following from the net:
Carrot Pickle:
Required:
1 kg of carrots, 25 grams of mustard powder, 25 grams of chilly powder, salt, turmeric powder to taste and mustard oil.
Method:
Wash the carrots and cut them into long pieces. If the carrots are big cut into 8 pieces, otherwise four. Mix all the ingredients with a little oil. Pack into jars and keep in the sun for four days.
Also go to:
http://www.daawat.com/recipes/indian/pickles/spicycpickle.htm
I remember you asked for the recipe of moong kheer with jaggery. I plan to post it on Friday.
Regards,
Chithra.

 

Tomato Chutney - call it Thakkali Thokku, as well.

Tomatoes - 1 kg

Rock salt - ½ level cup

Gingelly oil - 250gms (1 ¼ cup)

Tamarind - 150 gms (big orange size)

Chilli powder - 80 gms ( one level cup minus 2 tsp)

Mustard seeds - 2 tbsp

Vinegar - 20 ml

Roast dry & powder:

Methi seeds - 1 tsp

Hing powder - 1 tsp

Jeera - 1 tbsp

Haldi - 1 tsp

Add tamarind to 2 cups of water, take the pulp & strain.

Wash & cut tomatoes into small pieces.

Liquidise, boil in a vessel till voume starts reducing.

Add tamarind extract & allow to boil well.

Then add powdered spices & chilli powder.

Boil on a medium flame till the colour starts changing.

Add salt.

Pour preheated oil, seasoned with mustard seeds.

Mix well & when chutney consistency is reached, remove from heat.

Add vinegar & blend thoroughly.

Note:

A preservative called Sodium Benzoate is available in supermarkets. This is a common preservative added to most of the acidic foods to control bacteria.If a pinch of this mixed with 1 tbsp boiling water is added & mixed completely, this pickle preserves for a few months.

 

Green Chillies in Vinegar - with small onions.

This is a very tasty pickle & goes with chappathis as well as rice.

Select the small variety chillies which is just medium or less hot.

Green chillies - 1 cup

Peeled small onions - ¾ cup

White vinegar - 1 ½ cups

Oil - 1 tbsp

Mustard seeds - ½ tsp

Chopped ginger - 2 tsp

Chilli powder - 1 tsp ( optional )

Haldi - ¼ tsp

Methiseed powder - ¼ tsp

Curry leaves - few

Salt

Chop 2 onions for seasoning & slit the rest into 2 pieces.

Slit the chillies into 2 without cutting them.

Heat oil add mustard seeds, chopped ginger, chopped onions & curry leaves.

When they are lightly fried, add chilli powder, haldi & methi powder.

In 1 minute, remove from fire & add chillies & onions with salt.

Add 1 ½ cups vinegar & stir well.

Bottle & use it after 2,3 days.

 

Apple Sauce - one spicy & one sweet.

Cooking apples - 1 kg

White vinegar - 200 ml

Salt, sugar - to taste

Pound & put in a muslin bag:

Pepper - 10-15, roughly pounded

Garam masala - 1 tsp

Big onions - 2 (chopped)

Garlic cloves - 10-15 (crushed)

Ginger - 2”(crushed)

Mint - ½ cup (optional)

Peel, core & grate the apples.

Pour vinegar on it & put the muslin bag also into it.

Boil the mixture to sauce consistency.

Now add sugar & salt.

Remove the muslin bag & squeeze into it.

Simmer for 1-2 mts.

Pour into sauce bottles.

Less spicy & sweet:

Soft apples - ½ kg

Cloves - 3

Cinnamon - 1" piece

Lime - 1

Water - ¼ cup

Sugar - ½ cup

Butter - 1 tbsp

Salt

Peel, core, slice apples, add cloves, cinnamon, sugar, water to apple & simmer till soft.

Remove cloves & cinnamon & liquidise in a blender.

Strain, add butter, lime juice, little salt & bring to boil.

Serve hot or cold.

This goes well with bread, puri etc.

Grated cheese & this sauce make a tasty sandwich filling.