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Traditional Pickles in EASY WAY

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 14, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pickle is one of the important items of our daily food. Pickling is one way to preserve seasonal vegetables during off seasons. Now a days, we get many varieties of pickles in the shops. But, preparing it ourselves gives us satisfaction.
    The important thing is use fenugreek powder and asafetida powder in all your pickles with out fail. That will increase your pickles flavour and life. My grand mother insisted on this very much. So Please follow for good results.
    1. There should be absolutely no water content in the spoons used to serve pickles or else it will produce fungus. ​
    2. Store pickles only in glass or jar. ​
    3. DO NOT STORE PICKLES IN PLASTIC OR STAINLESS STEEL CONTAINERS.
    4. For daily use, transfer it to a small container and use.​
    :wave
     
    Last edited: Dec 14, 2006
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Aavaka

    20130609125058.jpg <!--StartFragment -->
    To put Aavaka we must use all the ingredients raw.
    Ingredients:​

    • 2 kg Aavaka Mango ​
    • 1/4 kg Fenugreek Seeds ​
    • 1/2 kg White Whole Channa ​
    • 1/2 kg Red Chilly Powder ​
    • 1/4 kg Salt ​
    • 1/2 to 1 kg Oil (Gingelly oil is preferred) ​
    Method:​

    • Wash, wipe and cut Mangos of same size ​
    • Put them in a jar. Add all ingredients in it. ​
    • Mix well with a dry wooden spoon.​
    • Close and keep aside ​
    • Oil should be up to the brim and mix it every day. After a weeks time, u can use it. You can keep it years together. :wave ​
     
    anika987, sneh12, geevee68 and 2 others like this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala Aavaka

    <!--StartFragment -->
    To put Aavaka we must use all the ingredients raw.
    Ingredients:​
    • 2 kg Aavaka Mango ​
    • 1/4 kg Fenugreek Seeds ​
    • 1/2 kg White Whole Channa ​
    • 1/2 kg Red Chilly Powder ​
    • 100 Gms.. Garlic (peeled) ​
    • 1/4 kg Salt ​
    • 1/2 to 1 kg Oil (Gingelly oil is preferred) ​
    Method:​
    1. Wash, wipe and cut Mangos of same size ​
    2. Put them in a jar. Add all ingredients in it. ​
    3. Mix well with a dry karandi ​
    4. Close and keep aside ​
    5. Oil should be up to the brim and mix it every day. After a weeks time, u can use it. You can keep it years together. :wave ​
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Vadu

    <!--StartFragment -->
    In Madras we will get baby mangos (mavadu). Using this u can prepare a delicious pickle.
    Ingredients:​
    • 1 kg Mavadu ​
    • 1/2 kg Crystal Salt ​
    • 200 ml Castor Oil ​
    • 100 Gms. Turmeric Powder ​
    Method:​
    1. Wash and wipe baby mangos ​
    2. Put all ingredients in a jar and mix well everyday ​
    3. It will be watery after 4-5 days. ​
    4. Do not remove water and do not add water. Can keep this for a long time :wave ​
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Vadu (2)

    <!--StartFragment -->
    Ingredients:​
    • 1 kg Mavadu ​
    • 1/2 kg Crystal Salt ​
    • 200 ml Castor Oil ​
    • 100 Gms. Turmeric Powder ​
    • 100 Gms. Mustard Seeds ​
    • 200 Gms. Red Chilly ​
    • 50 Gms. Fenugreek ​
    Method:​
    1. Wash and wipe baby mangos ​
    2. Dry fry Fenugreek seeds and powder it. Also powder Mustard Seeds and Red Chilly as it is. (raw) ​
    3. Put all ingredients in a jar and mix well everyday ​
    4. It will be watery after 4-5 days. ​
    5. Do not remove water and do not add water. Can keep this for a long time :wave ​
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vendhya Mango

    20130509082139.jpg Ingredients:​

    • 1 Kg Mango ​
    • 200 Gms. Crushed Chilly ​
    • 100 ~ 150 Gms. Salt ​
    • 1/4 Kg Oil ​
    • 50 Gms. Fenugreek (Fried and Powdered) ​
    • 1 Spoon Asafetida ​
    • 50 Gms. Mustard Seeds ​
    • 2 Spoons Turmeric Powder ​
    Method:​

    1. Wash, wipe and cut Mangos of small size. ​
    2. Put them in a big bowl. ​
    3. Put Fenugreek powder and salt on it. ​
    4. If you have crushed chilies, put it as it is in the bowl. ​
    5. Else, fry red chilies with very little oil and crush it and put it in the bowl. ​
    6. Pour oil in a pan ​
    7. Put mustard seeds, turmeric powder and asafetida. ​
    8. Pour oil on the mango mix and mix well. ​
    9. After it reaches room temp, transfer it to air tight bottle and use. :wave ​
     
    Last edited: Apr 18, 2008
    1 person likes this.
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kalayana Manga

    20130509082428.jpg <!--StartFragment -->
    • 1 Kg Mango ​
    • 200 Gms. Red Chilly Powder ​
    • 100 ~ 150 Gms. Salt ​
    • 1/4 Kg Oil ​
    • 50 Gms. Fenugreek (Fried and Powdered) ​
    • 1 Spoon Asafetida ​
    • 50 Gms. Mustard Seeds ​
    • 2 Spoons Turmeric Powder ​
    Method:​

    1. Wash, wipe and cut Mangos of small size. ​
    2. Put them in a big bowl. Add red chilly powder, Fenugreek powder and salt. ​
    3. Pour oil in a pan ​
    4. Put mustard seeds, turmeric powder and asafetida. ​
    5. Pour oil on the mango mix and mix well. ​
    6. After it reaches room temp, transfer it to air tight bottle and use. ​
    7. You can use this pickle immediately and if you keep it in the fridge you can use this for 15 to 20 days. :wave ​
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Thokku

    <!--StartFragment -->
    • 1 Kg Mango ​
    • 200 Gms. Red Chilly Powder ​
    • 100 ~ 150 Gms. Salt ​
    • 1/4 Kg Oil ​
    • 50 Gms. Fenugreek (Fried and Powdered) ​
    • 1 Spoon Asafetida ​
    • 50 Gms. Mustard Seeds ​
    • 2 Spoons Turmeric Powder ​
    1. Wash, wipe Mangos. ​
    2. Peel the skin and grate them. ​
    3. Pour oil in a pan ​
    4. Put mustard seeds, turmeric powder and asafetida. ​
    5. Now put the grated mango in the pan and mix well. ​
    6. Add salt, fenugreek powder and red chilly powder. Mix well. ​
    7. Make the stove simmer and mix the thoku occasionally. ​
    8. When oil comes out of the thoku remove it from the fire. ​
    9. After it reaches room temperature, store in a bottle. ​
    10. This is one of the best pickle item. You can keep this for a year. ​
    Note: If you select slightly ripe mango, it will give a sweet taste to Thokku or you can add a spoon of sugar while preparing Thokku:wave
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Lemon Pickle

    <!--StartFragment -->
    Next to mango we generally use lemon pickle. We can put many varieties in this also.​
    • 1 Kg Lemon ​
    • 200 Gms. Red Chilly Powder ​
    • 100 ~ 150 Gms. Salt ​
    • 1/4 Kg Oil ​
    • 50 Gms. Fenugreek (Fried and Powdered) ​
    • 1 Spoon Asafetida ​
    • 50 Gms. Mustard Seeds ​
    • 2 Spoons Turmeric Powder ​
    1. Wash and wipe lemons and cut them in same size. ​
    2. Pour oil in a deep pan and make seasoning. ​
    3. After seasoning add all the cut lemon pieces in the oil and fry well. ​
    4. Add red chilly powder, salt and fenugreek powder and mix well. ​
    5. Mix the pickle continuously. Let the lemon pieces cook well. ​
    6. After it cooks well remove from the fire and let it cool. ​
    7. Then transfer it to air tight bottle. You can use this pickle immediately. ​
    8. And you can keep this also for a year. :wave ​
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Lemon (2)

    <!--StartFragment -->
    • 1 Kg Lemon ​
    • 200 Gms. Red Chilly Powder ​
    • 100 ~ 150 Gms. Salt ​
    • 1/4 Kg Oil ​
    • 50 Gms. Fenugreek (Fried and Powdered) ​
    • 1 Spoon Asafetida ​
    • 50 Gms. Mustard Seeds ​
    • 2 Spoons Turmeric Powder ​
    1. Wash and wipe lemons and cut them in same size. ​
    2. Pour oil in a deep pan and make seasoning. ​
    3. Put the lemon pieces in a deep bowl. ​
    4. Add red chilly powder, salt and fenugreek powder and mix well. ​
    5. Put the seasoning on the lemon mixture. ​
    6. Mix well. ​
    7. Then transfer it to air tight bottle. You cannot use this pickle immediately. ​
    8. You can use this after 4 or 5 days. But daily you must mix the pickle without fail. ​
    9. And you can keep this also for a year. :wave ​
     

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