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Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Apr 1, 2017

488: Manga Inji Pickle 2/ Mango Ginger Pickle



Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:
Chopped Manga Inji                 1 cup
Salt                                            1 Tsp.
Lemon juice                              1 Tbsp.
For Seasoning
Oil                                              1 Tsp.
Mustard seeds                         ½ Tsp.
Asafetida powder                     1/8 Tsp.
Curry leaves                               Few

Method:
  • Clean the mango inji completely. Cut mango ginger into thin round slices.
  • Combine the manga inji  with other ingredients. Mix well
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice and chapattis.
See other Manga Inji Pickle:







Jun 22, 2015

436: Cilantro Pickle/Coriander Leaves Pickle





I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Ingredients
Fresh Coriander Leaves          1 big bunch
Curry leaves                         ½  cup
Ginger                                 1  Big piece
Lemon Juice                         ¼ cup

 Spicy Masala Powders
Fenugreek Powder                 1 Tbsp.
Mustard powder                    2 Tbsp.
Turmeric Powder                   1 tsp.
Red Chili powder                   2 Tbsp.
Hing                                    ½ tsp.
Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.
Mustard seeds                        1 Tbsp.
Urdh dhal                               1 tbsp.


Method:

  • Clean and cut the coriander leaves. Keep aside.
  • Chop the ginger in small pieces. Keep aside.
  • Cut the curry leaves into small pieces. Keep aside.
  • Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
  • Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
  • Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
  • Switch off the stove and kept it for cool.
  • Now take a big bowl, add all spicy masala powder one by one and mix it well.
  • Add the cooled coriander mix in to the bowl and mix it well.
  • Now add the lime juice and mix it well. Rest it for 2 days 
  • After 2 days, the coriander pickle is ready to use.
  • This can be stored for a year or more, if refrigerated.




Coriander Pickle


Mar 23, 2015

427: Manga Inji/ Mango Ginger Pickle



 In India, Manga Inji (Curcuma manga/ mango Ginger/White Turmeric  ) is sold along with lemon and Fresh Green Pepper on the sidewalks.  It is very popular pickle in South India.  Manga Inji resembles a ginger, but tastes like a raw mango. My sister in law Nalini gave some manga Inji(Thanks Nalini). Next day itself, I made two types of pickles.


Ingredients:
Chopped Manga Inji                     1 cup
Lemon                                           1 no.
Finely chopped Green chilies       4 no.
Lemon Juice                                 2 Tbsp.
Salt                                             1 Tsp.   


 For Seasonings
Oil                                                 1 Tsp.
Mustard seeds                             ¼ Tsp.
Asafetida powder                         1/8 Tsp.
Turmeric powder                          1/8 Tsp.
 Curry leaves                                Few                        


Preparation 

  • Wash mango ginger and dry completely. Cut the mango ginger into small bits.
  • Chop the lemon into thin pieces.


  • Combine the sliced ginger with other ingredients thoroughly.
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice.






Sep 22, 2014

408: Peach Apple and Raisin Pickle

Peach and Apple Pickle


There are many types of chutney that are prepared in the Indian cuisine. We Indians are famous for our incurable sweet tooth. This week   I made a Peach Chutney. I already posted fresh berries chutney and cranberry chutney in my blog. The best thing about this Peach chutney recipe is that it can be prepared in just 15 minutes.

Ingredients

 Big Ripe Peaches                 4 no.
Apple                                    1 no.
Raisins                                  ¼ cup
Pickle masala Powder           2 Tbsp.
Red chili powder                   1 Tbsp.
alt                                         1 Tbsp.
Brown Sugar                        3 Tbsp.
For Seasoning
Oil                                          1 Tsp.
Mustard seeds                     ½ Tsp.
Red chilies                            3 no
Asafetida powder (Hing)    ½ Tsp.

Method: 
  • Cut peaches into medium size slices. Core the apple and cut into small slices.
  • Heat oil in a nonstick pan and add all seasoning items and fry for a minute.
  • Now add the raisins, again fry for a minute.
  • Now add the chopped peach, apple in it.
  • Add pickle powder, turmeric powder, chili powder and salt.
  • Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
  • After this add the brown sugar to the peach mixture and mix it up.
  • Cook for 3 minutes. Cook till you get a thick consistency. Switch off the stove.
  • Refrigerate it. It will work fine for few months if handled properly.
  • Enjoy as a spread in flat breads, in sandwiches, savory crackers, Idlis and Dosas.




Peach and Apple Pickle



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Jun 18, 2014

Uppumanga (Raw mangoes in brine)



Last week, I had been to Indian store, when I saw the medium sized kaddu mangas (Baby raw mangoes), I could not believe my eyes. But it was very expensive, so I bought  only 2 pounds ,which was  only 14 mangoes.  

Manga uppilittathu with chilies is a delicious accompaniment with Kuthari Kanji.( I will post the recipe later).  This is oil free pickle.


Ingredients

Baby Raw Mangoes                        14 No.
Crushed Red chili Flakes                1 Tbsp.
Turmeric powder                           1/8 Tsp.
Green chilies                                 6 No.  (silted)
Raw Salt                                     1/8 cup-  ¼ cup
Boiled and cooled water                as required

Method:

  • Wash and wipe the mangoes with paper towel and allow the mangoes to air dry.
  • Heat water in a pan, add salt and turmeric powder. When the water boils rapidly switch off the stove and Allow to cool.
  • Arrange the mangoes in the glass bottle or in brine.
  • Add the mango into it . Then add the chopped green chilies and Red chili flakes.
  • Now add the cooled salt water in it.  When you are pouring them into the jars, push the mangoes inside such that they get submerged in the water.   There should be a layer of liquid on top.
  • Do not refrigerate now. 
  • Depending on where you live, the mangoes take their time to soak up.
  • I refrigerate it after the third day and it stays good for at least few months.
  • It’s ready to eat with curd rice. 
My Other Vadu Manga Recipe :    Kannimanga/ Vadu Manga








May 14, 2014

ORANGE PEEL PICKLE






Mandarin oranges come with many names – satsumas, clementines, and tangerines to name a few. What I love most about mandarin oranges is sweet flavor and their skin is very tender. They’re an excellent source of vitamins A and C and fiber. This is a unique pickle, tastes tangy, made out of orange peel. It is also rich in vitamin c .Orange Peel pickle is a very tasty and healthy pickle. This aids in digestion and is good for an upset stomach when consumed with curd rice.

Ingredients

Mandarin Oranges            8 nos.

Red chili powder              2 Tbsp.                   
PickleMasala Powder       2 Tbsp.(click the link)
Salt                              To Taste.
Turmeric Powder            1/8 Tsp.
Asafetida Powder           ½ Tsp.
Grated Jaggery               2 Tbsp.
Lime juice                      1 Tsp.

 For Seasoning

Idaym Nallaennai (Giggly oil)   3 Tbsp.
Mustard seeds                       1 Tsp.

Method:                              

  •  Peel the skin of oranges and cut orange peel into thin pieces.
  •  Heat the oil in a pan and add the mustard seeds, when they start crackle, add the orange peel and fry for 3 minutes.
  • Once they cooked, add the chili powder, turmeric powder, Asafetida powder, pickle masalas and salt.
  • Now add the lime juice and mix it well and let it cook it for few more minutes. Cook till the oil separates on top.
  • The mixture is cooled down well, transfer this into a pickle jar, or a glass bottle or container that is completely dry.
  •  From this point, the pickle should not come into contact with water or any other moisture to maintain the life of the pickle.
  • Give it for  a day and the pickle will be perfect!
  • Serve with Curd Rice.




Apr 24, 2014

Preserved lemon pickle /Neer Elumichangai







Lemons are soaked in water, salt and lemon juice. This is oil free and spice free pickle. When I have stomach bug or feeling nausea, I quickly chew on the lemon skin to combat it.

Ingredients

Large Lemons                        6 no.
Turmeric Powder                   ½ tsp.
Fresh Tender ginger              3 tbsp.(Peeled and thinly chopped)
Salt                                    to taste.
Water                                 2 cups.

Method:

  • Wash and cut the lime, big pieces.
  • Heat water in a pan, add salt and turmeric powder. When the water boils rapidly add chopped lemons in it and allow it boil for a minute.
  • Add ginger pieces in it and mix well.
  • Store it in a glass jar.  When you are pouring them into the jars, push the lemons, and ginger inside such that they get compressed in the juice. There should be a layer of liquid on top.
  • Keep refrigerated. You can use this after two weeks. This will keep forever refrigerated.




Apr 5, 2014

Avakkai Pickle/ Andhra Style Spicy Mango Hot






Mango is the most important fruit of India and is known as “King of fruits”. India occupies top position among mango growing countries of the world and produces 40.48% of the total world mango production.Mango is grown almost in all the states of India.  See more details on http://agriexchange.apeda.gov.in/Market%20Profile/one/MANGO.aspx

Preparing pickles seasonally is wise on two counts: Economy & Taste.
A traditional method of making mango pickle, which can be preserved for a longer period. This will go well with rice, especially curd rice.

Pickling Basics
  • Wash, clean and dry the bottles or jars (in advance at least 24 hours)
  • Avoid use of wet hands or spoons, while transferring pickles into small containers, as moisture leads to fungal growth.
  • Always use clean dry spoons for taking out pickles from the jar.
  • Wipe bottles from the inside with a cloth dipped in hot salted oil preferably before storing pickles to keep the pickle fungus free.

Ingredients:

Medium size Raw Mangoes        13 No (matured, soar and even sized mangoes)
Mustard powder                        350 gms
Colorful Red chili powder           350gms
 Rock Salt                                 325 gms

Asafetida powder                       ½ tsp.
Fenugreek seeds                       50gms
Husked Gingely Oil                    2 cups


Method:

  • Generally oil is used without heating. Some prefer to heat and use,. Allow the heated oil to cool completely before using.
  • Wash the mango thoroughly and clean with dry cloth .
  • Cut the mangoes into 1 inch pieces and dry it out for a day. ( It will helps the pickle last longer).
  • Sun dry the all other ingredients.
  • Cut them into pieces of 1 ½ inch . Ensure that all pieces have shell attached to them. Otherwise the pieces become soft too fast.
  • Mix the mustard seed powder, red chili powder, salt and fenugreek seeds and asafetida together in a small bowl.
  • Add one cup of oil and mix to a consistency that can be held in a first.
  • Sprinkle the mango pieces also with a little oil.
  • Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
  • Transfer these masala coated mango pieces to the jar and spread them evenly.
  • Repeat the process till the mix and mango pieces are over.
  • Towards the end if a little mix remains it can be added on top.
  • Pour oil over the pickle and cover the jar with a lid.
  • Tie a near thick cloth over it and store it.
  • Mix it well on the third day . Taste it and if required salt may be added at this stage.
  • You can start having it after 2 weeks. It last for 1 year.


Notes:

  • Choose only the tree plucked mangoes.
  • Make sure to keep ready a jars or containers with proper lid , clean and dry.
  • Mangoes must be cleaned and dried properly.
  • At least ½’’ to 1’’ oil should be floating above the pickle
  • Separate the pieces that do not have shell attached to them and prepare that pickle separately.
  • You can add whole chick peas into the pickle .


Feb 26, 2014

Pickle Powder

Pickles are very famous in India. Pickle powder makes everything taste better. Pickle making is very fast and very easy. Use this Magic mix of multiple spices, to make a highly appetizing and mouthwatering pickle.

Ingredients
Colorful Red chilies              40 no.
Fenugreek                          ¼ cup
Mustard seeds                     ½ tsp.
Asafoetida powder               2 tbsp.
Fennel seeds (optional)        1 tbsp.
Turmeric powder                   1 tsp.
Dry ginger powder                 1 tsp.
Sugar                                  1 tbsp.
Salt                                    1 tbsp.
Oil                                     ½ tsp.

Method:
  • Heat the oil in a pan, roast the red chilies. Keep aside.
  • Dry fry the fennel seeds and keep aside.
  • Dry fry the mustard seeds   and keep aside.
  • Dry fry  the fenugreek seeds and keep aside.
  • Mix all the roasted ingredients.
  • Grind them coarsely with salt, dry ginger powder,sugar and turmeric powder.
  • Store it in the air tight container.
  • Pickle powder is ready to make any pickles
Note:
How to use this: 
  • Heat the oil,add mustard seeds, hing, chili flakes. Let it cool down a bit till it comes to warm temperature
  • For 1 cup of chopped vegetable,approx.,you will need 3 tbsp of pickle powder.
  • Add the Pickle masala into the cooled oil and mix it well. 
  • Add,this oil masala into the chopped pickle vegetables and mix it well,
  • If you want more spicy & salty, you can add red chilli powder, salt  to the pickle
  • Keep aside for 3 days, and your tasty pickle is ready.
  • Pickle powder is used to prepare  cranberry pickle,fresh green mango pickle, lemon pickle, goose berry pickle, green chilly pickle and so on.



    Jul 1, 2013

    Allam Pachadi Version2/Ginger Pickle


    I already posted Allam Pachadi recipe in my blog. This is a simple version. You can store this for 2-3 weeks only.

    Ingredients:
    Chopped fresh tender ginger         1 cup
    Tamarind –                                   Big Gooseberry Sized
    Grated Jaggery                             1 cup
    Turmeric Powder                           ¼ tsp.
    Salt                                              to taste.
    Red chilies                                    10 -12 nos (according to your spice level).
    Black gram                                   2tsp.
    Fenugreek                                    ½ tsp.    
    Asafetida                                      ½ tsp.
    Chopped Curry leaves                    ½ cup
    Seasonings:
    Oil                                                 ¼ cup.
    Mustard seeds                                1 tsp.
    Broken Red chilly                           3 no.

    Method: 
    • Soak tamarind in boiling water. Strain the tamarind pulp through a strainer to remove any solids. Keep aside
    • Wash the ginger and remove the skin and chop the ginger into small pieces.
    • Heat the 1 tsp.of Oil in a pan, shallow fry the ginger pieces with curry leaves. Fry till ginger turn light golden brown and crispy and keep aside.
    • The same pan, fry the fenugreek seeds, red chilies ,asafetida till brown color.Transfer to the mixer grinder along with fried ginger pieces, turmeric powder, salt,jaggery and tamarind water.
    • Grind to a paste adding water if required.
    • Fry all seasonings in a oil, add to ginger paste. Mix it well.
    • Transfer the Pachadi into a glass jar or air tight container. You can store in the refrigerator up to 2 weeks.
    • This pickle is a great accompaniment to Plain rice, Pesarattu, idlis, dosas. 

     Note:
    • You can choose to add more red chilies, if you want a spicy  hot pickle.
    • Keep the jar and the plates everything clean.


    May 20, 2013

    Kannimanga /Vadu mangai/Tender Mango Pickle

    Vadu Manga/Tender Baby Mangoes

    Mango is loaded with anti-oxidant vitamin A (beta carotene), Vitamin C and Vitamin E; traces of Vitamin B1, B2, B3, B6 and B9. It also includes minerals like potassium, phosphorus, Calcium and Magnesium.

    I am a huge fan of vadu mango, particularly Kerala’s kanni mango achar. It is  very healthy as it is an oil free pickle which keeps well for up to 2 years. This pickle is common in regions of Tamilnadu, Kerala, Karnataka & Andhra. This is a seasonal product. You will get Mavadu only in March-April. Being a seasonal fruit, both ripe and unripe forms take a major place in everyday cuisine during the season. One  favourable saying is like this   "Maatha Ootadha Soru, Mavadu Ootum". meaning, The mango will feed the food that one's mother does not feed.

    Ingredients:
    Tender Raw Tiny Mangoes         50 no
    Colorful red chilies                  15 no.(adjust according to your spice level)
     Crushed Mustard Seeds             4 tbsp.
    Fenugreek seeds                       1 tsp.
    Asfoetida:                                1 tbsp.
    Rock Salt                                  ½ cup-3/4 cup (as per your taste )

    Method:

    • Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
    •  Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
    • In the meanwhile get out your large pickling jars, ensure they are cleaned well, nice and dry.
    • In a glass jar mix the mangoes and salt and keep it aside for 5 to 7 days.
    • Drain the salt water collected from the jar.
    • Soak the red chilies, fenugreek seeds for an hour in the salt water.
    • Grind coarsely and mix it with mango pieces.  Add crushed mustard seeds &  Asafoetida in it.
    • Mix well and close the jar tightly.
    • Keep in a cool dark place. Keep stirring every day for another week.
    • When it is done, you can see the color change of the mangoes.  When it is ready, use it.
    • Serve with Curd Rice. So simple, but truly delicious, an all-time favorite!
    Note:
    • Buy bunches of these mangoes with their stem intact.
    • Get the  overpowering smell of fresh sap, raw, tart & fresh ones.
    • Try to pick even sized mangoes an inch long  perhaps.
    • Always use clean and dry spoon to serve the pickle.

    Mar 20, 2013

    Allam Pachadi (Ginger Pickle)


    Allam pachadi is a authentic Andhra recipe, simple and quick to prepare. "Allam" in Telugu Stands for Ginger.  Ginger is good for health and aids in proper digestion. Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines..
    This pachadi made with ginger, red chilies, red chili powder, curry leaves, tamarind. Allam pachadi has an excellent sweet, spicy and tangy taste. Though ginger is the main ingredient in this pachadi, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the pachadi.
    Health benefits of ginger
    • Ovarian Cancer Treatment: ginger powder induces cell death in all ovarian cancer cells to which it was applied.
    • Colon Cancer Prevention: ginger may slow the growth of colorectal cancer cells.
    •  Reduce the Morning Sickness.
    • Heartburn Relief.
    • Cold and Flu Prevention and Treatment: Ginger has long been used as a natural treatment for colds and the flu
    •  Menstrual Cramp Relief : In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.
    • Prevention of Diabetic Nephropathy:    ginger had a reduced incidence of diabetic nephropathy (kidney damage). 

    Ingredients :
     Chopped Fresh tender Ginger :            2-3 cups
     Big lemon size tamarind:                     1 no.
    Grated jiggery                                      1 ½ cup.
    Curry leaves                                        ½ cup
    Coriander seed                                    ¼ cup
    Fenugreek seed                                     ½ tsp.
    Red chili Powder                                     ¾ - 1 cup
    Oil                                                        ½ -1 cup
    Salt                                                      to taste
    Seasoning:
    Mustard seeds                                       1 tbs.
    Cumin Seeds                                         1tbsp.
    Whole Red chilies                                   5-6 no.
    Hing                                                       1 tsp.
          
    Method :
    • In a deep pan add 1 cup of water and jaggery and keep stirring till jaggery, dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities. Boil again till one string consistency is reached. Keep aside.
    • Soak tamarind in boiling water. Strain the tamarind pulp through a strainer to remove any solids. Keep aside
    • Wash the ginger and remove the skin and chop the ginger into small pieces. Shallow fry the ginger pieces with curry leaves. Fry till ginger turn light golden brown and crispy. Grind it in the blender. Keep aside.
    • Fry the coriander seeds, Fenugreek seeds in the same oil. Blend it slightly coarsely. Keep aside.
    • Take a big bowl, add all grounded items. Now add chili powder, salt, melted jaggery and tamarind pulp. Mix it well
    • Heat oil in a small pan and add all seasoning items and fry and switch off the flame.
    • Add the tempering to the pickle and stir well.
    • Fill them into a glass jar or air tight container. You can store in the refrigerator up to one year.
    • This pickle is a great accompaniment to Plain rice, Pesarattu, idlis, dosas.

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