Ingredients:
1/2 kg Turnips (Shalgam)
1 cup Mustard Oil (Sarson Ka Tel)
15 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
3/4 or 1 cup Sugar (Cheeni)
15 dry Dates (Khajoor)
6 teaspoons seedless golden Raisins (Kishmish)
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds (Kalonji)
1 teaspoon Cumin Seeds (Jeera)
1/3 cup Salt (Namak)
How to make turnip pickle:
* Grind the spices and sugar together.
* Grind dates and raisins with a little vinegar.
* Peel and cut turnips into thick round slices and rub salt on them.
* Keep for 8 hours.
* Heat oil, fry the ground garlic till golden brown.
* In it fry turnips till dry.
* Add vinegar, ground spices with sugar and ground dates and raisins.
* Put in a jar, keep in the sun for 6 days.
Showing posts with label pickles. Show all posts
Showing posts with label pickles. Show all posts
Friday, December 14, 2007
TURNIP CAULIFLOWER CARROT RECIPE
Ingredients:
2 1/2 kgs vegetables (Cauliflower (Phool gobi), Carrot (Gajar) and Turnips (Shalgam)) Take the weight after cleaning and cutting them. Cut the carrots into long pieces, turnips into round slices and cauliflower into small pieces.
1/4 cup Ginger (Adrak)
3/4 cup Salt (Namak)
2 cups Vinegar (Sirka)
200 grams jaggery
4 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons ground spices
3 cups Oil (Tel)
6 teaspoons mustard powder
25 cloves Garlic (Lasun)
How to make turnip, cauliflower and carrot pickle (2):
* Boil water and remove it from the fire.
* Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes.
* Drain the vegetables in a basket to remove as much water as possible.
* Heat the oil till smoky, cool for 2 minutes.
* Fry ground garlic and ginger till brown.
* Cool the oil, then add 1/2 cup of water and cover the vessel with lid.
* Again put it on the fire and cook till water is evaporated.
* Add all the ingredients and vegetables and cook on a hot fire till it leaves the oil.
* Cool and put the pickle in the jar.
* Keep it in the sun for 8 days (in winter) and shake it daily.
* This pickle can be kept for six months or more.
2 1/2 kgs vegetables (Cauliflower (Phool gobi), Carrot (Gajar) and Turnips (Shalgam)) Take the weight after cleaning and cutting them. Cut the carrots into long pieces, turnips into round slices and cauliflower into small pieces.
1/4 cup Ginger (Adrak)
3/4 cup Salt (Namak)
2 cups Vinegar (Sirka)
200 grams jaggery
4 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons ground spices
3 cups Oil (Tel)
6 teaspoons mustard powder
25 cloves Garlic (Lasun)
How to make turnip, cauliflower and carrot pickle (2):
* Boil water and remove it from the fire.
* Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes.
* Drain the vegetables in a basket to remove as much water as possible.
* Heat the oil till smoky, cool for 2 minutes.
* Fry ground garlic and ginger till brown.
* Cool the oil, then add 1/2 cup of water and cover the vessel with lid.
* Again put it on the fire and cook till water is evaporated.
* Add all the ingredients and vegetables and cook on a hot fire till it leaves the oil.
* Cool and put the pickle in the jar.
* Keep it in the sun for 8 days (in winter) and shake it daily.
* This pickle can be kept for six months or more.
TINDA PICKLE RECIPE
Ingredients:
1 kg Tinda
2 teaspoons Turmeric (Haldi)
4 teaspoons Mustard seeds (Rai/Sarson)
3 teaspoons Coriander (Dhania) powder
3 teaspoons aniseed
2 teaspoons fenugreek seeds
2 cups Mustard Oil (Sarson Ka Tel)
2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Salt (Namak)
How to make tinda pickle:
* Peel and cut tinda into 4 pieces each.
* Boil the tinda in salt water until nearly tender.
* Put on basket to drain.
* Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.
* Mix ground ingredients, turmeric, salt, Red chili pepper and oil together and mix boiled tindas. * Put in a clean jar.
* Leave for 6 days and shake it once daily.
* Serve after one week.
1 kg Tinda
2 teaspoons Turmeric (Haldi)
4 teaspoons Mustard seeds (Rai/Sarson)
3 teaspoons Coriander (Dhania) powder
3 teaspoons aniseed
2 teaspoons fenugreek seeds
2 cups Mustard Oil (Sarson Ka Tel)
2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Salt (Namak)
How to make tinda pickle:
* Peel and cut tinda into 4 pieces each.
* Boil the tinda in salt water until nearly tender.
* Put on basket to drain.
* Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.
* Mix ground ingredients, turmeric, salt, Red chili pepper and oil together and mix boiled tindas. * Put in a clean jar.
* Leave for 6 days and shake it once daily.
* Serve after one week.
SWEET TURNIP AND CARROT PICKLE RECIPE
Ingredients:
2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped)
75 grams Red chili pepper (Lal Mirchi)
120 grams ground Mustard seeds (Rai/Sarson)
15 grams ground white Cumin Seeds (Jeera)
1/2 teaspoon Cinnamon (Dalchini) powder
60 grams dry Dates (Khajoor)
60 grams Tamarind (Imli)
30 grams Ginger (Adrak)
90 grams Onion (Pyaj)
30 grams Garlic (Lasun)
125 grams Salt (Namak)
1 1/2 teaspoons Vinegar (Sirka)
75 grams jaggery
250 ml Mustard Oil (Sarson Ka Tel)
How to make sweet turnip and carrot pickle:
* Soak tamarind and dry dates separately each in the cup of water overnight.
* Mash and take out pulp from the tamarind.
* Cut the dates in long slices and remove the stones.
* Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
* Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
* Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
* Serve after 10 days.
2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped)
75 grams Red chili pepper (Lal Mirchi)
120 grams ground Mustard seeds (Rai/Sarson)
15 grams ground white Cumin Seeds (Jeera)
1/2 teaspoon Cinnamon (Dalchini) powder
60 grams dry Dates (Khajoor)
60 grams Tamarind (Imli)
30 grams Ginger (Adrak)
90 grams Onion (Pyaj)
30 grams Garlic (Lasun)
125 grams Salt (Namak)
1 1/2 teaspoons Vinegar (Sirka)
75 grams jaggery
250 ml Mustard Oil (Sarson Ka Tel)
How to make sweet turnip and carrot pickle:
* Soak tamarind and dry dates separately each in the cup of water overnight.
* Mash and take out pulp from the tamarind.
* Cut the dates in long slices and remove the stones.
* Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
* Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
* Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
* Serve after 10 days.
SWEET TINDA PICKLE RECIPE
Ingredients:
1 1/4 kg tinda, peeled and cut into big pieces
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspons black pepper
8 teaspoons mustard powder
3 teaspoons ground spices
60 grams Tamarind (Imli)
2 teaspoons ground Ginger (Adrak)
2 Onions (Pyaj)
180 grams jaggery
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1 cup Vinegar (Sirka)
30 grams Salt (Namak)
How to make sweet tinda pickle:
* Soak the tamarind in vinegar.
* Grind garlic and onion.
* Heat the oil until smoky and fry garlic and onion paste until light brown.
* Add ginger, Red chili pepper , and tinda pieces and fry.
* Stir in spices, mustard, salt, pepper, crushed jaggery and tamarind with vinegar and cook for a few minutes.
* Cool, put in jar and keep in the sun for 3 days and shake it every other day.
* Serve after 5 days in summer and in winter after one week.
1 1/4 kg tinda, peeled and cut into big pieces
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspons black pepper
8 teaspoons mustard powder
3 teaspoons ground spices
60 grams Tamarind (Imli)
2 teaspoons ground Ginger (Adrak)
2 Onions (Pyaj)
180 grams jaggery
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1 cup Vinegar (Sirka)
30 grams Salt (Namak)
How to make sweet tinda pickle:
* Soak the tamarind in vinegar.
* Grind garlic and onion.
* Heat the oil until smoky and fry garlic and onion paste until light brown.
* Add ginger, Red chili pepper , and tinda pieces and fry.
* Stir in spices, mustard, salt, pepper, crushed jaggery and tamarind with vinegar and cook for a few minutes.
* Cool, put in jar and keep in the sun for 3 days and shake it every other day.
* Serve after 5 days in summer and in winter after one week.
SWEET MIXED VEGETABLE PICKLE RECIPE
Ingredients:
2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling)
200 grams Sugar (Cheeni)
100 grams Salt (Namak)
30 grams ground spices
20 grams Red chili pepper (Lal Mirchi)
60 grams mustard powder
30 grams Ginger (Adrak)
15 grams Garlic (Lasun)
1 teaspoon glacial acetic acid (6 grams)
1/2 litre Mustard Oil (Sarson Ka Tel)
How to make sweet mixed vegetable pickle:
* Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).
* Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
* Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
* Remove from the fire, add all the spices and mix well.
* Prepare the sugar syrup of (in half or less than that amount of water than the sugar) one to two-thread consistency.
* Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
* Cook for 5 minutes.
* Add all the vegetables, cook till it leaves its oil.
* Cool, put in a jar and keep it for 10 days before using.
* This pickle can be kept for up to one year.
2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling)
200 grams Sugar (Cheeni)
100 grams Salt (Namak)
30 grams ground spices
20 grams Red chili pepper (Lal Mirchi)
60 grams mustard powder
30 grams Ginger (Adrak)
15 grams Garlic (Lasun)
1 teaspoon glacial acetic acid (6 grams)
1/2 litre Mustard Oil (Sarson Ka Tel)
How to make sweet mixed vegetable pickle:
* Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).
* Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
* Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
* Remove from the fire, add all the spices and mix well.
* Prepare the sugar syrup of (in half or less than that amount of water than the sugar) one to two-thread consistency.
* Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
* Cook for 5 minutes.
* Add all the vegetables, cook till it leaves its oil.
* Cool, put in a jar and keep it for 10 days before using.
* This pickle can be kept for up to one year.
SWEET MANGO PICKLE RECIPE
Ingredients:
1 kg raw Mangoes (Aam) peeled and thinly sliced
120 grams Salt (Namak)
1 teaspoonful Turmeric (Haldi)
11/2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons aniseed
2 teaspoons fenugreek seeds
2 3/4 cups Sugar (Cheeni)
1/2 teaspoon Onions seeds (Kalonji)
How to make sweet mango pickle :
* Mix all the above ingredients together, put in clean jar and cover with a closely fitting lid.
* Keep in the sun and shake it once daily till mangoes are soft.
1 kg raw Mangoes (Aam) peeled and thinly sliced
120 grams Salt (Namak)
1 teaspoonful Turmeric (Haldi)
11/2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons aniseed
2 teaspoons fenugreek seeds
2 3/4 cups Sugar (Cheeni)
1/2 teaspoon Onions seeds (Kalonji)
How to make sweet mango pickle :
* Mix all the above ingredients together, put in clean jar and cover with a closely fitting lid.
* Keep in the sun and shake it once daily till mangoes are soft.
SWEET AND SOUR LEMON PICKLE RECIPE
Ingredients:
1/2 kg Lemons (Nimbu)
1 kg Sugar (Cheeni)
1 1/2 cups Water
3 tablespoons Salt (Namak)
2 teaspoons Red chili pepper (Lal Mirchi)
4 Cloves (Lavang)
1 inch Cinnamon (Dalchini)
How to make sweet and sour lemon pickle:
* Peel the lemons, dice and remove their seeds.
* Sprinkle salt over the pieces.
* Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili
* pepper, cinnamon and cloves and cook till it boils.
* Put in a jar, keep it aside for one week before using.
1/2 kg Lemons (Nimbu)
1 kg Sugar (Cheeni)
1 1/2 cups Water
3 tablespoons Salt (Namak)
2 teaspoons Red chili pepper (Lal Mirchi)
4 Cloves (Lavang)
1 inch Cinnamon (Dalchini)
How to make sweet and sour lemon pickle:
* Peel the lemons, dice and remove their seeds.
* Sprinkle salt over the pieces.
* Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili
* pepper, cinnamon and cloves and cook till it boils.
* Put in a jar, keep it aside for one week before using.
STUFFED SOUR MANGO PICKLE RECIPE
Ingredients:
1 kg medium raw Mangoes (Aam)
90 grams mustard powder
150 grams Salt (Namak)
15 grams Onions seeds (Kalonji)
2 teaspoonfuls Red chili pepper (Lal Mirchi)
30 grams fenugreek seeds
4 teaspoons ground spices
3 teaspoons aniseed
1 teaspoon thymol seeds
1 teaspoon Turmeric (Haldi)
Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam)
How to make stuffed sour mango pickle :
* Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.
* Wash and dry the mangoes.
* Slit them into 4 sections, keep them joined at the bottom and remove the stones.
* Mix ground spices, Red chili pepper , salt, turmeric, mustard powder and make a thick paste in a little oil.
* Fill the masala paste into the mangoes.
* Put the stuffed mangoes in a clean jar.
* Pour enough oil to cover them.
* Cover the jar with a close fitting lid.
* Keep in the sun for 4 days and shake it every other day.
* Keep the jar for 15 days in a room until mangoes are soft.
1 kg medium raw Mangoes (Aam)
90 grams mustard powder
150 grams Salt (Namak)
15 grams Onions seeds (Kalonji)
2 teaspoonfuls Red chili pepper (Lal Mirchi)
30 grams fenugreek seeds
4 teaspoons ground spices
3 teaspoons aniseed
1 teaspoon thymol seeds
1 teaspoon Turmeric (Haldi)
Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam)
How to make stuffed sour mango pickle :
* Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.
* Wash and dry the mangoes.
* Slit them into 4 sections, keep them joined at the bottom and remove the stones.
* Mix ground spices, Red chili pepper , salt, turmeric, mustard powder and make a thick paste in a little oil.
* Fill the masala paste into the mangoes.
* Put the stuffed mangoes in a clean jar.
* Pour enough oil to cover them.
* Cover the jar with a close fitting lid.
* Keep in the sun for 4 days and shake it every other day.
* Keep the jar for 15 days in a room until mangoes are soft.
STUFFED RED CHILLI PICKLE RECIPE
Ingredients:
240 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor
How to make stuffed red chilli pickle:
* Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
* Wet all the ingredients with lemon juice and a little oil.
* Fill the masala tightly in the chillies and pack them in a jar.
* Pour the oil over them.
* Keep for one month.
* Shake the jar carefully every 2 or 3 days.
240 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor
How to make stuffed red chilli pickle:
* Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
* Wet all the ingredients with lemon juice and a little oil.
* Fill the masala tightly in the chillies and pack them in a jar.
* Pour the oil over them.
* Keep for one month.
* Shake the jar carefully every 2 or 3 days.
STUFFED MANGO PICKLE RECIPE
Ingredients:
2 kg Mangoes (Aam)
8 teaspoons mustard powder
3 teaspoons fenugreek seeds, roasted and ground
4 teaspoons full Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
2 teaspoons ground Onions seeds (Kalonji)
8 teaspoons ground spices
1 small piece of asafoetida
2 teaspoons Turmeric (Haldi) powder
8 teaspoons Salt (Namak) for the masala
1/2 teaspoon ajwain
1/2 litre Oil (Tel)
12 teaspoons Salt (Namak) for Mangoes (Aam)
How to make stuffed mango pickle (1):
* Wash the mangoes and dry.
* Make four cuts in each mango, taking care not to cut right through, and remove the stones.
* Rub 12 teaspoons of salt and keep for 8 hours.
* Heat the oil, fry asafoetida in it till it becomes brown.
* Crush it and in the same oil, mix all the ground spices.
* Fill in the mangoes.
* Pack them in the jar and sprinkle the leftover masala over them.
* Pour the leftover oil over the mangoes.
* Keep in the sun for 2 to 3 days and then inside.
* Shake the pickle every other day for 15 days.
2 kg Mangoes (Aam)
8 teaspoons mustard powder
3 teaspoons fenugreek seeds, roasted and ground
4 teaspoons full Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
2 teaspoons ground Onions seeds (Kalonji)
8 teaspoons ground spices
1 small piece of asafoetida
2 teaspoons Turmeric (Haldi) powder
8 teaspoons Salt (Namak) for the masala
1/2 teaspoon ajwain
1/2 litre Oil (Tel)
12 teaspoons Salt (Namak) for Mangoes (Aam)
How to make stuffed mango pickle (1):
* Wash the mangoes and dry.
* Make four cuts in each mango, taking care not to cut right through, and remove the stones.
* Rub 12 teaspoons of salt and keep for 8 hours.
* Heat the oil, fry asafoetida in it till it becomes brown.
* Crush it and in the same oil, mix all the ground spices.
* Fill in the mangoes.
* Pack them in the jar and sprinkle the leftover masala over them.
* Pour the leftover oil over the mangoes.
* Keep in the sun for 2 to 3 days and then inside.
* Shake the pickle every other day for 15 days.
SPICY ONION PICKLE RECIPE
Ingredients:
1/2 Kg button Onions (Pyaj) (very small onions)
2 cups white Vinegar (Sirka)
1รข€ Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)
How to make spicy onion pickle:
* Peel the onions, rub salt on them and keep for one day.
* Drain the salt water.
* Boil the vinegar with spices and in it cook onions and green chilli to boiling.
* Cool and put in ajar; cork it tightly.
* Keep for 4 days before using.
1/2 Kg button Onions (Pyaj) (very small onions)
2 cups white Vinegar (Sirka)
1รข€ Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)
How to make spicy onion pickle:
* Peel the onions, rub salt on them and keep for one day.
* Drain the salt water.
* Boil the vinegar with spices and in it cook onions and green chilli to boiling.
* Cool and put in ajar; cork it tightly.
* Keep for 4 days before using.
STUFFED LEMON PICKLE RECIPE
Ingredients:
1 kg Lemons (Nimbu)
1/2 level teaspoon nutmeg
8 Cloves (Lavang)
4 teaspoons pepper
2 teaspoons Cumin Seeds (Jeera)
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Coriander (Dhania) powder
2 teaspoons dry Ginger (Adrak) powder
1/2 teaspoon Cinnamon (Dalchini) powder
2 big cardamoms (Elaichi Moti)
1 teaspoon asafoetida (roasted)
3 teaspoons Black Salt (Kala namak)
12 teaspoons table Salt (Namak)
1 cup Lemon (Nimbu) juice
How to make stuffed lemon pickle:
* Slit the lemons into four without separating them at the base.
* Remove all the seeds.
* Grind all the dry ingredients to a fine powder.
* Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
* Cook on a low fire till the juice boils.
* Cool and put the pickle in airtight jar.
* Keep in the sun for 4 days shaking it once daily.
* Serve after 2 weeks.
1 kg Lemons (Nimbu)
1/2 level teaspoon nutmeg
8 Cloves (Lavang)
4 teaspoons pepper
2 teaspoons Cumin Seeds (Jeera)
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Coriander (Dhania) powder
2 teaspoons dry Ginger (Adrak) powder
1/2 teaspoon Cinnamon (Dalchini) powder
2 big cardamoms (Elaichi Moti)
1 teaspoon asafoetida (roasted)
3 teaspoons Black Salt (Kala namak)
12 teaspoons table Salt (Namak)
1 cup Lemon (Nimbu) juice
How to make stuffed lemon pickle:
* Slit the lemons into four without separating them at the base.
* Remove all the seeds.
* Grind all the dry ingredients to a fine powder.
* Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
* Cook on a low fire till the juice boils.
* Cool and put the pickle in airtight jar.
* Keep in the sun for 4 days shaking it once daily.
* Serve after 2 weeks.
LEMON PICKLE SOUTH INDIAN RECIPE
Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)
How to make lemon pickle South Indian:
* Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
* Shake daily.
* Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
* Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
* Keep for one week before serving.
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)
How to make lemon pickle South Indian:
* Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
* Shake daily.
* Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
* Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
* Keep for one week before serving.
SLICED MANGO PICKLE RECIPE
Ingredients:
1/2 kg raw mango slices without skin 3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid
How to make sliced mango pickle:
* Rub salt on mango slices and keep for 8 hours.
* The mango slices will leave some water.
* Remove the slices from the mango water and in it mix glacial acetic acid.
* Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.
* Add the oil.
* Keep for one week and shake it every other day.
1/2 kg raw mango slices without skin 3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid
How to make sliced mango pickle:
* Rub salt on mango slices and keep for 8 hours.
* The mango slices will leave some water.
* Remove the slices from the mango water and in it mix glacial acetic acid.
* Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.
* Add the oil.
* Keep for one week and shake it every other day.
PUNJABI MANGO PICKLE RECIPE
Ingredients:
1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)
How to make mango pickle (punjab i):
* Remove the stones and cut the mangoes into big pieces.
* Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
* Put in a jar and keep for two days in the sun and shake it daily.
* Then pour rest of the oil and leave for 15 days but not in the sun.
* Shake it every other day.
* Serve after 20 days.
* This pickle can be kept for one to two years.
* Be careful to keep mango pieces covered with oil.
1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)
How to make mango pickle (punjab i):
* Remove the stones and cut the mangoes into big pieces.
* Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
* Put in a jar and keep for two days in the sun and shake it daily.
* Then pour rest of the oil and leave for 15 days but not in the sun.
* Shake it every other day.
* Serve after 20 days.
* This pickle can be kept for one to two years.
* Be careful to keep mango pieces covered with oil.
PUMPKIN PICKLE RECIPE
Ingredients:
1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric (Haldi)
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
How to make pumpkin pickle:
* Cut the pumpkin with skin into long slices.
* Put in hot water for 10 minutes.
* Put in a strainer to drain the water and cool.
* Mix all the ingredients with oil and rub on the pumpkin pieces.
* Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.
* Serve after 4 days.
1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric (Haldi)
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
How to make pumpkin pickle:
* Cut the pumpkin with skin into long slices.
* Put in hot water for 10 minutes.
* Put in a strainer to drain the water and cool.
* Mix all the ingredients with oil and rub on the pumpkin pieces.
* Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.
* Serve after 4 days.
LEMON PICKLE RECIPE
Ingredients:
25 Lemons (Nimbu)
6 tablespoons Salt (Namak)
How to make lemon pickle:
* Prick the lemons with a sharp needle.
* Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown.
* This pickle can be kept for two years.
25 Lemons (Nimbu)
6 tablespoons Salt (Namak)
How to make lemon pickle:
* Prick the lemons with a sharp needle.
* Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown.
* This pickle can be kept for two years.
PYAAZ KA ACHAR (Onion pickle) RECIPE
Ingredients:
1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 gms Onions (sliced)
1/2 tsp ascorbic acid
Preparation:
* Heat oil to smoking point, then set aside to cool.
* Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
* Add this paste to the oil, then all the other ingredients.
* Stir to mix well and store in sterilized jars covered with a film of oil.
* Keep for 3-4 weeks refrigerated.
1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 gms Onions (sliced)
1/2 tsp ascorbic acid
Preparation:
* Heat oil to smoking point, then set aside to cool.
* Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
* Add this paste to the oil, then all the other ingredients.
* Stir to mix well and store in sterilized jars covered with a film of oil.
* Keep for 3-4 weeks refrigerated.
ONION PICKLE RECIPE
Ingredients:
1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)
How to make onion pickle:
* Peel the brown layer from the onions.
* Slit into four, keeping intact at the base.
* Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
* Heat the oil till smoky and cool.
* Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
* Fill the masala in the onions and pack in a tall jar.
* Then pour the rest of the oil over them.
* Put 1 teaspoon salt on top and keep aside for 12 days and serve.
1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)
How to make onion pickle:
* Peel the brown layer from the onions.
* Slit into four, keeping intact at the base.
* Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
* Heat the oil till smoky and cool.
* Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
* Fill the masala in the onions and pack in a tall jar.
* Then pour the rest of the oil over them.
* Put 1 teaspoon salt on top and keep aside for 12 days and serve.
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