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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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    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.
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.

     
  3. Rushna nigar

    Rushna nigar New IL'ite

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    pickle recipe in oil

    Dear chitvishji,
    Ur recipes are mouth watering &delicious.pickle recipe of mix veg,lemon&green chillies i want to use oil instead of vineger&lime juice. cld u plz tell me the recipe of carrot pickle in oil.
    Regards,
    Thanks
    Rushna Nigar.
     
  4. vidhukumar

    vidhukumar Senior IL'ite

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    Sweet&sour like pickle

    Dear Chithra madam,
    have you given any recipe for pickle powder anywhere?or is it available in stores?i luv sweet&sour lime pickle&would luv to try this!!
     
    Last edited by a moderator: Dec 2, 2005
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
  7. Vidya24

    Vidya24 Gold IL'ite

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    Carrot-fresh turmeric pickled salad

    Dear Mrs Chitra and Rushna,

    I saw Rushna's request for carrot pickle in oil. Though this pickled salad is also without oil, I thought I will share it here. My mother makes this and it is common in Bombay in this season.

    It is relishing and also a good digestive cos of the fresh turmeric. Good for healing stomach ulcers.

    It is ridiculously simple, just cut carrot and turmeric into very thin juliennes (match stick size is ideal). Sprinkle salt, slit green chillies and lots of lemon juice. Marinate for a few hours and eat. Shelf life is just a day or two.

    Thanks
    Vidya
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
    Last edited by a moderator: Nov 23, 2005
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
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