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Recipes - Pickles


06/01/2016

Onion Pickle

Ingredients:

Pearl onions(small onions): 30
Vinegar: 3 cups
salt to taste
Fenugreek seeds/menthi: 1 spoon
Method:

Peel the onions
Place them in a jar. Add fenugreek seeds and vinegar so that the onions are covered with vinegar. Place it in sun for 1 month.

Mango Pickle

Ingredients:
2 cups sour mango pieces (medium sized)
3/4 cup salt
1/2 cup mustard seed powder
1/2 cup red chilli powder
2 tsp. fenugreek seed powder
1/2 tsp. turmeric powder,
1/2 tsp. asafoetida
Method:
Put mango pieces in a large pickle or glass jar. Add salt and turmeric. Shake jar to coat all pieces. Keep aside for a few hours Add all the powders and asafoetida to the mango pieces, Mix well with a clean dry spoon. Allow 2-3 days before eating. For a sweeter variation add 4 tbs of Gur or brown sugar

Whole (Fresh) Red Chili Pickle

Ingredients

15 Fresh Red chillies
2 tbsp Mustard seeds
1 tbsp Amchoor powder
1 tbsp Saunf
1 tbsp Jeera
1 tsp Peppercorn
1 tsp Cloves
5 no.s Black Cardamoms
2 Cups Oil
Salt to Taste
Process
Wipe the chillies with a soft cloth. Remove the inside seeds and pulp with the spoon. Save the seeds and pulp. Grind all the spices in a dry grinder. Mix with salt and seeds. Heat half of the oil and mix masala in hot oil. Cool it. Take some mixed masala and Stuff chillies and put them in a jar. Pour rest of the oil on the top. Keep the pickle in a warm place for 2-3 days. 



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