1. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

Pickles that Tickle and Preserves to Reserve !

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

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,563
    Likes Received:
    3,685
    Trophy Points:
    490
    Gender:
    Female
    Lime Pickles - Pressure pan method

    When limes are available in plenty during season, this salted lime pickle is usually made.

    Lime, medium size - 12

    Salt - ½ cup ( this varies with the size & quality of limes)

    Wash thoroughly & wipe the limes dry.

    Keep the pressure pan on the stove & add 2 tbsp gingelly oil.

    When it is hot, add the dry limes & saute for 3, 4 mts.

    Close the cooker, but do not keep the weight.

    After the first 2-3 mts on medium flame, reduce the flame.

    After 7, 8 mts, open & stir well.

    Close & cook on a low flame again for 7,8 mts more.

    The correct stage is reached when the limes are cooked to soft & the skin starts cracking.

    Or cook till this stage is reached.

    Remove & cool completely.

    Mix with salt & haldi & keep in a bottle.

    Shake well twice a day for 2, 3 days.

    The whole mixture would have blended well.

    This preserves well for a long time & can be used as salted lime pickles.

    To make hot lime pickle:

    Take a few salted whole limes & chop into small pieces.

    Add red chilli powder & methi - hing powder.

    If you have pickle masala, you can add that straight away.

    Heat gingelly oil, temper mustard seeds, cool & add.
    l.JPG
     
    Last edited: Mar 2, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,563
    Likes Received:
    3,685
    Trophy Points:
    490
    Gender:
    Female
    tomato Thokku - sundried & prepared.

    Tomatoes - 3 kgs – firm & yellow ( If sour tomatoes are avilable, go in for them)

    Fresh tamarind ( called puthu puli) - 250 gms

    Rock salt - Slightly less than 250 gms

    Mustard - 30 gms

    Methi seeds - 30 gms

    Gingelly oil - ½ kg

    Red chilli powder - 200 gms

    Wash & wipe the fruit dry.

    Cut each into 4 pieces.

    Clean tamarind completely from seeds & threads.

    In a jar alternate layers of tamarind, tomato pieces & salt.

    Shake well the next day.

    On the 3rd day, dry in a plate in the sun.

    Repeat this till the water is almost dry.

    Grind well & dry again till the paste is like halva & does not stick to the plate.

    Fry methi seeds & hing without oil & powder.

    Heat little oil, fry the mustard & then pour all oil & heat till quite hot.

    Remove from fire & add chilli powder, paste & methi-ginger powder.

    Mix well & after cooling transfer to a bottle.

    This lasts for one year.
     
    1 person likes this.
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,563
    Likes Received:
    3,685
    Trophy Points:
    490
    Gender:
    Female
    Curd Chillies - usually a must in South Indian homes.

    Select plump small chillies which are not very hot & spicy.

    Usually long chillies are very hot & best avoided.

    For the curds, completely skim the milk before using, otherwise, it will not come out well.

    Keep the curds outside for 2 days to become sour.

    Chillies - 1 cup

    Sour curds - 1 cup ( butter free)

    Tamatind paste - 1 tsp

    Salt

    Methi powder - ½ tsp

    Lightly slit the chillies at the bottom end.

    If you like it very hot, use it like that, otherwise, deseed ( carefully with the tip of a knife) & put in hot water for 30 mts.

    Drain completely.

    Blend curd, tamarind paste, methi powder & salt in the mixie.

    Soak chillies in this mixture & leave for 2 full days.

    From the third day, take the chillies out &start drying them in a plate in the sun.

    Keep the curd mixture also in the sun.

    In the evening put them back in the curd.

    Repeat this process till the chillies & curds become completely dry.

    Store airtight.
    curd chillies-1.jpg
     
    Last edited: Feb 2, 2010
  4. sunkan

    sunkan Gold IL'ite

    Messages:
    4,124
    Likes Received:
    232
    Trophy Points:
    153
    Gender:
    Female
    avakkai if sundried last longer

    dear chitra,
    hope u would not mind me pointing this...but personally all the mangoes that we buy dont come out a clean stuff ...sometime with plenty of insects inside and a dark formation inside the seed , when u cut them and just wipe theydont go the grimy stuff stays on...when in kolkata i came across gujrathis ..who got it cut in the shop itself and washed it well and sundrying in kolkata is just a hour or so..as it is very hot and all the wetness gone...and then when u make the pickle they last for more than 5 yrs with the taste getting better by each year...now only vizhudu left and that too my mother has made nellikkai avakkai with that...nice to taste...hope have not offended but a few hands while making pickle tend to get a white coating if not dry after cutting...so the best way is this...with utmost respect to ur experience i am putting for ward this...regards..sundari kannan [sunkan]
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,563
    Likes Received:
    3,685
    Trophy Points:
    490
    Gender:
    Female
    Hello Sunkan !

    dear Sunkan,
    Thankyou very much for sharing your ideas !
    Regards,
    Chithra.
     
  6. Vidya24

    Vidya24 Gold IL'ite

    Messages:
    2,653
    Likes Received:
    173
    Trophy Points:
    155
    Gender:
    Male
    nellikai avakkai????

    Dear Mrs Chitra, Mrs Sunkan,

    Can you pls tell me what is nellikai avakkai? I have not heard of it or tasted it.

    Thanks
    Vidya
     
    Last edited by a moderator: Feb 18, 2006
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,563
    Likes Received:
    3,685
    Trophy Points:
    490
    Gender:
    Female
    Nellikkai avakkai !

    Dear Vidya,
    I have made n . a years back. Cut nellikkai into segments - less uppu karam than regular avakkai. Otherwise, follow the same recipe.
    Love,
    Chithra.
     
  8. meenaprakash

    meenaprakash Silver IL'ite

    Messages:
    941
    Likes Received:
    44
    Trophy Points:
    63
    Gender:
    Female
    amla pickle - one of my favourites

    Dear Chitra,

    I was just going thru this thread of pickles and just reading them makes me drool.
    Once I did try making sweet lemon pickle but just after a day the bottle turned black & white with fungus that I gave up completely.

    But as an addict of your recipes (and you ofcourse), I just couldn't resist so firstly, I'm trying nelllikai pickle. I'm making it with 1/4 kg amla.
    I've kept the amlas for cooking and here I'm mailing you.
    will give the FB soon.

    As usual a beautiful collection of recipes in this thread tooooooo.

    thank you for sharing it with us.

    Love & regards,
     
  9. Vidya24

    Vidya24 Gold IL'ite

    Messages:
    2,653
    Likes Received:
    173
    Trophy Points:
    155
    Gender:
    Male
    Burj Al Arab thread

    Dear Mrs Chithra, Meena,

    Meena, I agree with you. Pickles thread is fantastic. It is 7 star like Burj Al Arab Hotel. I have made a lot of these pickles, in small quantities, they are all excellent.

    Mrs Chithra, will it be possible to post pickles like murabba, chunda (sundried and gas cooked), and especially gud keri. I am sure you make them lip smacking.

    Thanks in advance
    love
    Vidya
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,563
    Likes Received:
    3,685
    Trophy Points:
    490
    Gender:
    Female
    Hello Meena & Vidya !

    Dear Meena & Vidya,
    I have a collection of pickles, murabbas, chunda - all of which I will post one by one !
    Love,
    Chithra.
     
Thread Status:
Not open for further replies.

Share This Page