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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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    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.
     
  2. meenaprakash

    meenaprakash Silver IL'ite

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    query

    Dear chitvish,

    just one query, what are cooking apples?????????
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    hello Meena !

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

    meenaprakash Silver IL'ite

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    query

    Dear Chitra,

    Is it the green coloured, imported apples that we get?? OR
    the indian variety which is pale and slightly pink to dark pink on top.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello Meena !

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

    Chitvish Moderator IL Hall of Fame

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    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.
     
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
    garlic pickleJPG.JPG
     
    Last edited: Feb 17, 2010
    1 person likes this.
  8. Vidya24

    Vidya24 Gold IL'ite

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    tangy

    Dear Mrs Chithra,

    made this pickle last night with two full garlic pods, dropping vellam and saunf. It was excellent. Am sure it will be better today after it marinates more. Shall attempt bigger quantity soon.

    Thanks a million.
    best rgds
    Vidya

    I am rating this thread 5 star.
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
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