Pickles that Tickle and Preserves to Reserve !

Date Pickles - Something Different !

Dates - 450 gms

Vinegar - 1 ½ cups

Green chillies - 20 ( or to taste)

Ginger - 2”

Oil - 2 tbsp

Jeera - 1 ½ tsp

Methi seeds - 1 tsp

Salt

Roast jeera & methi lightly & powder.

Chop dates.

Heat oil, add this powder & pour vinegar.

When it boils, add salt & let it boil for 2 mts.

Add dates & green masalas.
Simmer for few mts & remove.

 

hello Meena !

dear Meena,
Cooking apples are sour, green in colour & not sweet enough to eat.
regards,
Chithra.

 

Hello Meena !

Dear Meena,
It is the green coloured imported apples.
Regards,
Chithra.

 

Gonkura Chutney & Pickles - Viseshamaina Wantakam !

Gonkura chutney

Gonkura leaves - 1 bunch

Oil - 2 tbsp = ½ cup

Mustard seeds - 3 sp

Methi seeds - 1 tsp

Red chillies - 15-20

Tamarind paste - 2 tbsp

Salt, Jaggery.

Wash, clean & chop 1 bunch of gonkura leaves,dry on few sheets of newspaper over which a cloth is spread.

When dry, fry in 2 tbsp of oil.

Heat 1/2 cup oil & fry mustd seeds,methi seeds & chillies well, without the chillies turning black.

When cool grind chillies, salt & tamarind paste.

When half way through, add ¼ cup jaggery & grind.

Finally add mustard seeds& methi seeds with oil & grind to blend well.

Because of oil it preserves for min: 10-12 days.

Pickles:

More or less similar – but the proportions given will help the pickle last for one year.

Gonkura leaves - 1 kg

Red chillies - 100gms

Tamarind - 250 gms

Gingelly oil - 2 cups

Mustard seeds - 50 gms

Methi seeds - 25 gms

Hing powder - 2 tsp

Red chillies, cut into pieces - 50 gms

Garlic - 100 gms ( peeled)

Salt - 450-500 gms

Haldi

Take 1 kg (roughly 7 cups) gonkura leaves & clean in the same way as given above but dry overnight preferably.

Then just dry them on a kadai in batches of 2 cups at a time to “dehydrate “ them ( till they wilt well).

Cool & grind coarse in a mixi.

In a litle oil fry red chillies & powder.

Take about 500ml extract from tamarind.

Heat gingelly oil in a vessel & temper with mustars seeds, methi seeds, hing powder , red chillies cut into pieces & peeled garlic.

Fry well.

Then add tamarind pulp & boil.

When the whole mixture boils & starts thickening add haldi , about 450 – 500 gms salt , ground gonkura & chilli powder.

Simmer & cook till it reaches thokku consistency & oil starts leaving the mixture. Remove , cool & bottle.

 

Garlic Pickle - Liked by everybody.

Peeled Garlic - 1 kg

Salt - 100 gms

Jaggery - 100 gms

Chilli powder - 60 gms

Oil - 300 ml

Lime Juice - 250 ml

Roast dry & powder:

Dhaniya - 30 gms

Methi seeds - 10 gms

Saunf - 10 gms

Hing - 10 gms

Heat oil, add garlic & fry on a nedium flame.

When the colour of garlic starts changing, add all ingredients except lime juice.

Stir for some time & remove from fire.

When cool, add lime juice.

 

Hello Vidya !

Dear Vidya,
Thanks for the feedback. I am very happy that you have rated the thread high - after all, it is the thread of all of you who ask for various recipes !
Regards,
Chithra.

 

Tomato Ketchup - Canning Centre recipe of Yesteryears.

Ripe tomatoes without blemish - 1.5 kgs

Onions - 250 gms

Salt - 3 tsp ( about)

Garlic - 7,8 ( chopped)

Cloves - 8-10

Mixed spices - 2 tsp (coarsely powdered cardamom+black pepper+cuminseed in equal quantities)

Mace - 2 blades

Cinnamon - 2”

Red chillies - 7,8

Sugar - 200gms

Vinegar - 1 ¼ cups

Clean & cut tomatoes.

Heat & boil in a saucepan ( no water) till it becomes pulpy.

Mash & strain to remove skin & seeds.

Slice onion & garlic & tie loosely in a muslin bag all the above spices, except salt, sugar & vinegar.

Heat the mixture after adding one third of the sugar & allowing the muslin bag to dip in it.

Boil till the mixture thickens to 1/3 of its volume.

Remove the muslin bag & squeeze to extract the flavour & aroma of spices.

Then add the vinegar, salt & remaining sugar.

Simmer till the finished product is 1/3 again.

Add to this a pinch of Sodium Benzoate( preservative to prevent fungus) mixed with hot water.

Pour into sterilised, clean bottles.