Traditional Pickles in EASY WAY

Chilly and Ginger pickle

Ingredients :

green chillies - 100gms
curry leaves (optional)
ginger - 100 gms salt to taste
tamarind - 100gms
turmeric powder - 1 tsp
mustard - 2 tsp gingerly oil - 100 ml
fenugreek seeds 25 gms fry well
powder jaggery - 100gms

Method :

Heat tawa put oil.
When the oil gets hot add mustard seeds and curry leaves to it.
Cut the chilly and ginger into small pieces and add it and fry for a few min.
Next add the tamarind syrup to it.
Add salt and turmeric powder allow it boil for 10 min. in low flame.
Once the chilly and ginger gets cooked and becomes little thick add the
jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
You start getting good smell of chilly, ginger, jaggery and once the oil starts
coming out it means your pickle is ready.

This pickle can be kept up to a max of 6 months.

 

Mixed Veg. Pickle

Ingredients:

200 gms. cauliflower
50 gms. cluster beans
50 gms. french beans
50 gms. gherkins
50 gms. carrots
10 gms. ginger
10 gms. fresh turmeric
15 fresh firm green chillies

Method:

Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
Leave cluster , chillies whole, separated.
Slice ginger and turmeric.
Do not make pieces too small or they will get mushy on pickling.
Soak them in wet brine for 10-12 hours or overnight.
Drain and wash thoroughly under cold running water.
Drain completely, dab with kitchen cloth if necessary.
Pack tight layers, vegetable by vegetable into sterile jar, without leavingspaces.
Dissolve sugar into vinegar while still hot.
Pour vinegar to cover them.

 

Radish Pickle

Ingredients:

1 kg. tender fresh radish

Method :

Wash, wipe, and slice radish into desired pieces.
Do not make pieces too small or they will get mushy on pickling.
Soak them in salt water for 10-12 hours or overnight.
Drain and wash thoroughly under cold running water.
Drain completely, dab with kitchen cloth if necessary.
Pack tight layers into sterile jar, without leaving spaces.
Pour vinegar over slices to cover them.
Keep it as it is for 48 hours at least before using.

 

Garlic pickle

Ingredients
Garlic (with its outer coverings well peeled) 1 Kg
Gingelly Oil 500 ml
Lime fruits (medium sized) 30 nos.
Coriander seeds 30 gms
Fenugreek (vendhayam in Tamil) 10 gms
Jeera 10 gms
Asafoetida 10 gms
Chilli powder 100 gms
Salt powder 100 gms
Jaggery (powdered) 100 gms
Turmeric powder 10 gms
Mustard 10 gms

Method:

1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour. Grind them in a mixie nicely. This is "Masala Powder".
2. Cut the lime fruits, extract the juice, filter and keep it. Add a pinch of salt to this so that it may not turn bitter.
3. Heat the gingelly oil in a thick pan. Add mustard. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes. Allow it to cool and store in bottles.

Important: Keep on stirring the garlic and other components throughout taking care not to mash the garlic. It can be used on the same day.

 

Small Onion Pickle

Ingredients

Small onions 15-20
Chilli powder 1/2 tea spoon
Medium size Raw Mango (grated) 1
Salt To taste
Oil 2 tb spoon
Mustard seeds 1/4 tea spoon
Fenugreek seeds 1/2 tea spoon
Asafoetida 1 pinch
Turmeric powder 1/2 tea spoon

Method:
1. Give 2 small vertical cuts to the onion perpendicular to each other. Care should taken not to cut onions in 2 pieces.
2. Add chilli powder and salt in grated raw mango.
3. Stuff the mixture in each onion & keep aside.
4. Take oil in pan. Add Mustard seeds. Heat till Mustard seeds crackle.
5. Immediately close the flame after adding fenugreek seeds, Asafoetida and turmeric powder.
6. Allow it to cool then pour this oil on the onions and you are ready to serve in lunch or dinner time.
7. Store in refrigerator in air tight container.

 

Garlic Pickle - Another type

Ingredients:

1/2 Garlic
100 gms Red chilly Powder( fry red chilly in a greased pan and make powder)
1 sp fenugreek powder( dry fry fenugreek and powder)
salt
Oil
1 sp mustard seeds
1 sp turmeric powder

Method:
In a deep pan pour oil and make seasoning with mustard seeds.
Add peeled garlic and salt.
Now add red chilly powder, fenugreek powder and turmeric powder.
Fry well. Allow it to cook for a while.
Remove from the fire and allow it to cool.
Your pickle is ready to serve.

 

Bell Pepper Pickle



Ingredients

5-6 large firm bell peppers
1/2tsp. cumin seeds
1 tsp. mustard seeds,
15-17 dry red chillies,
8-10 flakes garlic
1 tbsp. soft brown sugar
2 tbsp. lemon juice
Salt to taste
3 tbsp. oil


Method

Deseed and chop bell peppers into one inch square pieces.
Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
Heat oil in a heavy pan, add peppers, and fry till they are bright and tender.
Drain, keep them aside.
Add paste to the remaining hot oil.
Fry paste well, till oil starts to separate.
Add salt, peppers, stir and check taste.
Cool and store in airtight jar.
Good for curd rice and chappati.

 

Stuffed Red Chilli Pickle



Ingredients

500 gms. fresh long red stuffing chillies
6-8 lemons juice extracted
1/2cup mustard powder
2 tbsp. dried mango (amchoor) powder
2 tbsp. salt
1 tsp. turmeric powder
1 tsp. cumin or sonf
1/2tsp. asafetida powder
1 tsp. whole mustard seeds
2 tbsp. oil


Method

Wash chilies, dab them dry. Oil hands a bit, or use kitchen plastic gloves to handle chilies.
Slit each, removed just some seeds depending on how hot a pickle you want.
Keep aside. Mix all dry powders and salt, except asafetida. Stuff each chilly
with this mixture. Heat oil in a small pan till smoky.
Add asafetida, whole seeds, take off fire. Allow to cool to room temperature.
Pack whole chillies into a wide mouthed sterile jar.
Pour lemon juice over them.
Pour oil over them.
Shake jar gently, cover and keep aside.
Shake every day, for 5-6 days, till chillies are tender.
Very good side dish for chappati.

 

Green Chilly and Ginger Pickle



Ingredients

Green chilies - 100gms
Curry leaves - 10 sticks (optional)
Ginger - 100 gms
Garlic - 50 gms
Salt to taste
Tamarind - 100gms
Turmeric powder - 1 tsp
Mustard - 2 tsp
Gingerly oil - 100 ml
Fenugreek seeds 25 gms (fry well and powder )
Jaggery - 100gms


Method

Heat tawa put oil. When the oil gets hot add mustard seeds and curry leaves to it.

Cut the chilly, peel ginger and garlic. Cut into small pieces. (If you want you can grind them in a

mixer grinder)

And add it and fry for a few min.

Next add the tamarind syrup to it. Add salt and turmeric powder allow it boil for

about 10 mts in low flame.



Once the chilly and ginger gets cooked and becomes little thick add the
jaggery and the fenugreek powder and keep on stirring it for about 5 mts .


You start getting good smell of chilly, ginger, jaggery and once the oil starts

coming out it means your pickle is ready.

This pickle can be kept up to a max of 6 months.

 

Gongura Pickle




Ingredients

4 bunches of gongura leaves
2 1/2 tsp. sesame seeds
2 1/2 tsp. urad dal
1 tsp. fenugreek seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
4-5 dry red chilies
3-4 green chilies
2 tbsp. oil
Salt to taste
Method

Separate gongura leaves from the bunch and wash them.

Then fry them in the oil till they are tender.

Fry green chilies and keep apart. Roast sesame seeds, urad dal, cumin

seeds, fenugreek seeds, coriander seeds and dry red chillies and keep apart.

Allow them to cool.

Then grind them in a grinder and keep aside.

Now grind the green chillies and gongura leaves to a paste.

Mix both the dry powder, salt as per taste and gongura-green chilli paste

together and grind again till they mix well.

Your gongura pickle is ready. Season it and serve with rice.

If you want you can make seasoning and pour on the pickle.

Heat 1 tbsp. oil in a pan, when it gets hot put mustard seeds.


When they splutter put 1/2 tsp. chana dal and urad dal together and 1-2 dry

red chilies. Put the seasoning on the pickle.