Traditional Pickles in EASY WAY

krishnaamma · Mar 10, 2007

Green Pepper Pickle

Ingredients

Green pepper - 250 gm
Lemon - 5
Turmeric powder - a pinch
Asafetida powder - a pinch
Mustard seeds -1 tsp
Salt to taste
Cooking oil - 4 tbsp

Method

First of all keep a clean and dry container ready.
Clean the green pepper thoroughly and pat them dry with a clean cloth.
Then, transfer them into the container.
Add lemon juice over them such that they are fully immersed in the juice.
Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric
powder and pour it over the pepper and mix well.
Keep it aside for a week and use it with a dry spoon.

krishnaamma · Mar 10, 2007

Punjabi Carrot Pickle

Ingredients

3 medium carrots peeled
1 medium cauliflower stalks removed
1/2 cup salt
1/4 cup red chilly powder
1 tbsp. turmeric
1 cup vinegar
1 cup jaggery grated

Method

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch
Keep aside.
Separate cauliflower florets. Break to halves if very big. They should match
size of carrot pieces.
Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun
for 4 days.
Heat vinegar till warm.
Add jaggery, stir. Heat further till vinegar is very hot, and
jaggery has melted.
Cool to room temperature. Add to sunned vegetables.
Transfer to a clean dry pickle jar, close lid tightly.
Keep in a warm dark place for 5-6 days.
Mix well with a wooden spoon;
Serve with chappathi, rice or just about anything.

indu · Mar 16, 2007

POTATO PICKLE

1.Potato(big size)-400gms

2.Oil-3tbsp

3.Mustard-1tsp

4.Garlic(cut into small pieces) -6 flakes

5.kashmiri chilly powder-2tbsp
Corainder powder-1tsp
Jeera powder-1tsp
Amchur powder-1/2 tsp
Garam masala -1/2 tsp
Turmeric powder-1/2 tsp

6.Tomato paste-2tbsp

7.Salt-2tsp

8.Vinegar-2tsp

how to make:

Boil potatoes and peel off the skin.then cut it into small pieces.
heat oil in a pan and splutter mustard seeds.
Add garlic and fry till light brown.add all masala powders and fry for 1 min.then add tomato paste,salt, vinegar ,potato and mix well.. u can add salt as per ur taste..
Ur potato pickle is ready..........

krishnaamma · Apr 10, 2008

Dear Indu,

Just now saw this recipe. Sounds Yummy! :crazythanks for sharing here.clap:clap

Vidya24 · Apr 10, 2008

Re: Gongura Pickle

Dear Sumathy,

Thanks for all the yummy recipes. These days, for some reason I feel like eating pickles a lot and since I cant get much here, I read your tangy recipes to satisfy myself. A couple of doubts: in the red chilli pickle- what do you mean by stuffing, read chillies? Can you give a recipe using dried red chillies like the Priya variety.

Also my husband loves the sweet and hot brinjal pickle made in North Indian style. Can you give that recipe, please? No hurry, thanks in advance. All your recipes are awesome.

regards
Vidya

meenarjun · Apr 11, 2008

Re: Punjabi Carrot Pickle

Thanks krishnammaji for so many varieties of pickles. Can u please post maakali kizhangu pickles also

krishnaamma · Apr 11, 2008

Dear Vidya,

Generally we use to put masala for pickles on the veg. is it not? in this Red chilly pickle, we have to mix all the ingredients and keep aside. Then just make a open on the big red chilly ( we used to get in North India especially we got it in Farida bad) and remove some seeds according your taste. Then you fill up this masala mixter in that. OK Ya?
One more recipe also there with those hot red chillies, sonf and mustard oil. I forgot that recipe and searching for that now. We can eat the pickle with any parota and it will taste grate. I learnt it from a punjabi aunty.

For brinjal recipe, I have not tried. Because it is almost like some type of brinjal curry. According to me, pickle means ஊறுகாய், ஊறும் காய். So I will consider those only as pickles. even I cannot accept mixed veg. pickle which we can store for a very short time. But I dont say that I am correct. This is my opinion. That is all. :tongue
That is why I have not shown much interest in vegetable pickles. Now I came to know that you like them. No problem I will ask my friend and put it for you.
Please wait for some days. :coffeeAs soon as I get it from her I will post it. :-D

krishnaamma · Apr 11, 2008

Re: Punjabi Carrot Pickle

meenarjun said: ↑

Thanks krishnammaji for so many varieties of pickles. Can u please post maakali kizhangu pickles also
Click to expand...

Hi Meena,
Here is your pickle. Put and enjoy. My patti, amma, My husband ,my sister and my whole family like this pickle. except me and my father.:tongue But it is very good for health. And you can keep this years togather. no problem.

krishnaamma · Apr 11, 2008

Makali Kizangu Pickle

Ingredients:

Makali Kizangu I/2 kg
Curd 1/4 lt
Red chilly powder 100 gms
Salt 200 gms

Method:

Wash Makali well.
Remove mud and sand.
Cut into small pieces.
Add red chilly powder and salt with curd
Mix well. Now put the cut pieces in the curd mixture.
Daily mix them for a week.
Your pickle is ready.
Then start using. This pickle get spoiled for years togather.

Note: you can grind red chilly and put in the curd to get very fresh pickle.
My husband use to pour the liquid, (curd and red chilly mixture after the pickle is ready) for dosa and chappati.

krishnaamma · Apr 11, 2008

Garlic Pickle 3

Ingredients:

Garlic cloves 1/4 kg
Stone salt 50 gm
Lemon juice 1 cup
Red chilly powder 100 gms
Fenugreek 1 sp
Coriander powder 1 sp
Asafetida powder 1/4 sp
Gingely oil 200 gms
Jaggery one small piece
Mustard seeds 2 sp
Turmeric powder 1/2 sp

Method:

Fry fenugreek in a pan and make it powder.
Keep aside. Pour some oil in the pan and put mustard seeds.
After that add turmeric powder and garlic.
Now add all the other powders and jaggery.
Fry for a while.
Now add lemon juice and cook for a min.
Add additional oil so that after cooking the oil must come on the garlic.
Then remove from the fire and bring it to room temp.
Now store in a dry bottle.
Your pickle is ready to serve.