Raw Mango Pickle In Oil Select raw mangoes . Wash them well and cut into pieces with the seed . Later remove the seed only not a shell . RECIPE : Raw mango pieces 1 kg Salt 250 gms Fennugreek 25 gms Tumeric pwd 30 gms Red chilli pwd 30 gms Black pepper pwd 30 gms Aniseed 30 gms Gingelly oil or Mustard oil sufficent quantity Mix the salt with the mango pieces and keep in the sun for 2 – 3 days till the outer skin of the pieces become yellow . Afterwards add the spices in powder form and little oil to smear the pieces . Again keep the pieces in sun for 2 days . Finally add sufficient oil to cover the pickle . Thanks RajalakshmiMBow
Mixed Vegetable Pickle 1 Pickle can be prepared by single vegetable or mixed vegetables , preferably root vegetables . Carrot , Green peas Cauliflower , Turnip , Beetroot , Green chilli , Potatoes , Sanakeelagu , Pavakkai , kothavarankai etc . Wash them in 2 % of salt water and dry them . Take only the edible portion of the vegetables cut into suitable pieces RECIPE 1 : Vegetables 1 kg Red chilli pwd 50 gms Black pepper pwd 12 gms Mustard pwd 50 gms Tumeric pwd 10 gms Elachi – Cinnamon - Black pepper 10 gms Onoins 60 gms Dried dates 25 gms Tamarind 25 gms Ginger sliced 100 gms Garlic 12 gms Salt 75 gms Vinegar (17 tsp ) 85 ml Gingelly oil 1/2 kg Steam all the vegatables for 5 mins or until it turn soft .Take oil in a frying pan fry chopped onion , ginger and garlic till they become brown in colour . Now add the vegetables and fry till the become soft . Take an extract of tamarind and in the vegetables allow to boil . Now add the chopped dry dates and powders . Finally remove from fire add vinegar and sufficient quantity of oil to cover the pickle . Keep in a sun for week . Pickle is ready . Thanks RajalakshmiMBow
Onion Pickle Select pearl onions ( sambar onion ) peel the outermost skin . Immerse the pieces in 2 % ( 4 tsp in 1 litre ) salt water and leave it for 24 hours . Next day increase the salt by 2 % continue this for 4 days . On the morning of 5 th day drain the salt water . Prepare a fresh 2 % of salt water leave the pickle in it for a week . By this time you will notice pickle flavour due to lactic acid fermentation . Drain off the salt water . Wash the pieces with warm water and store them in a glass container covering the entire pieces in cold vinegar . To have a better look , you can add a little jeera , black pepper , chopped red chillies etc . Thanks RajalakshmiMBow
Green Chilli Pickle RECIPE : Green chilli 1 kg Tamarind 250 gms Fennugreek 50 gms Mustard 50 gms Gingelly seeds 100 gms Salt 150 gms Gingelly oil 400 ml Wash the chillies slit them into two . Roast & Powder the mustard , fennugreek , gingelly seeds . Fry the chillies in oil and add thick tamarind extract cook for a few mins . Then add the powdered spices and salt . Finally add preheated oil to cover the pickle . Thanks RajalakshmiMBow
Stuffed Green Chillies Pickle RECIPE : Green chillies 1 kg Salt 250 gms Gingelly oil 1/2 kg Mustard 25 gms Fennugreek 25 gms Tumeric pwd 25 gms Anniseeds 25 gms Amchur / Dried mango pwd 100 gms Wash , dry for few hours and slit the chillies , stuff with powders ( mustard , fennugreek , tumeric , anniseed ) . Mix salt and amchur and alternate layers of this mixture and stuffed chillies in a jar . Pour preheated oil and sun cure the pickle for a week . Thanks RajalakshmiM Bow
Tomato Pickle RECIPE : Tomatoes 1 kg Salt 100 gms Anniseeds pwd 2 gms Red chilli pwd 100 gms Tamarind 100 gms Asafoetide 1 gms Mustard seeds 10 gms Tumeric 10 gms Gingelly oil 250 ml Vinegar ( 6 tsp ) 30 ml CA ( 1 tsp ) 5 gms ( optional ) Mustard pwd 4 tsp Wash the tomatoes and cut into small pieces . Heat oil and season mustard . Then add cut tomatoes and tumeric pwd fry until the oil floats , now add asafoetide , chilli powder allow to boil . Then add thick extract of tamarind bring to boil now add roasted & powder mustard anni seeds and salt . Thanks RajalakshmiM Bow
Brinjal Pickle RECIPE 1 : Brinjal 1 kg Chilli pwd 30 gms Pepper pwd 30 gms Cardamom pwd 3 gms Mustard pwd 20 gms Cinnamon pwd 6 gms Clove pwd 3 gms Tamarind 25 gms Methi 3 gms Raw ginger 20 gms Garlic 15 gms Jaggery 75 gms Salt 100 gms Vinegar ( 17 tsp ) 86 ml Gingelly oil 350 ml Fry the brinjals in little oil . Seperatelly fry garlic & ginger now add masala , fried brinjal and salt . Dissolve jaggery in tamarind extract add to the fried ingredients . Add cooled oil and ¼ tsp of SB and vinegar bottle . Thanks RajalakshmiM Bow
Brinjal Pickle 2 RECIPE 2 : Brinjals 1 kg Salt 50 gms Tamarind 50 gms Chilli pwd 100 gms Mustard 25 gms Fennugreek pwd 25 gms Tumeric 10 gms Vinegar ( 2 tsp ) 10 ml Gingelly oil 250 ml Garlic 25 gms Ginger 25 gms Onions 50 gms Heat oil add mustard , fry garlic and ginger and onions till soft . Add cut brinjals and fry till cooked . Add thick extract of tamarind and continue till it boils . Then add pwds slowly and stir till oil oozes out . Remove from fire add vinegar and bottle it . Thanks RajalakshmiM Bow
Garlic Pickle RECIPE : Garlic 1 kg Corriander seeds 30 gms Jaggery 100 gms Lime juice 200 ml Asafoetide 5 gms Methi 10 gms Salt 100 gms Cumin seeds 10 gms Tumeric 5 gms Chilli pwd 100 gms Mustard 5 gms Gingelly oil 1 / 2 kg Steam the garlic for 5 mins . Heat oil add mustard fry garlic for few mins add lime juice and bring to boil then add tumeric pwd , chilli pwd and asafoetide . Finally add jaggery and all other pwd ingredients and cook until the oil oozes out . Thanks RajalakshmiM Bow
Re: Garlic Pickle I am such a lover of this pickle. Used to love the Ruchi brand. Does the same taste if we make at home? I am such a novice bonk, when it comes to cooking elaborate and traditional dishes, so bear with my silly queries!
