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Pickle tickle
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Pickles complete an Indian meal. Here are some easy and different pickle recipes.
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A LITTLE sweet, a little sour, a little hot, a little dour. Those are the different notes found in pickles.
Sweet Vegetable Pickle
Ingredients
5kg mixed vegetables
1 kg mustard oil
1 kg jaggery
1/4 kg mustard seeds
1/4 kg onions
50 gm garlic
250 gm ginger
1 bottle vinegar
250 gm tamarind
1 bottle vinegar
250 gm salt
125 gm garam masala
50 gm red chilli
Method
Heat oil; grind red chillies, onions, tamarind, ginger and garlic in vinegar and fry in hot oil till deep brown. Make1 string syrup of jaggery and add to ginger masala. Add garam masala, salt, mustard seeds. When cool add vegetables. Vegetables must be put in boiled water and dried over night.
Sweet and sour lime pickle
Ingredients
25 lemons
A pinch of turmeric
1-cup salt
4 cups sugar
50 gms each of ginger and green chillies
Method
Wash the lemons and cut into eight pieces. Wash and cut green chillies. Scrape and slice ginger finely. Add turmeric. Mix these together and place in a jar along with salt and sugar. Store in a cool place.
Crisp carrot chilly pickle
Ingredients
1-cup carrot strips
1-cup thick green chillies cut into rings
1/2 cup lemon
A pinch of sugar
1 tbsp salt
1/2 tbsp jeera (cumin seeds)
2 tbsp oil
1 tbsp lemon juice
A pinch of turmeric
Method
Scrape carrot and cut into thin strips. Cut green chillies into1 cm rings. Cut lemon into wedges. Heat 1/2 tsp oil; sauté the chillies till it gives off an aroma. Sprinkle a part of the salt. Let it cool. Sprinkle carrots with salt, sugar and limejuice. Mix all vegetables. Roast jeera, powder and add. Heat rest off the oil; add turmeric powder after removing from heat. When cold, store in the clean bottles.
Papaya pickle
Ingredients
1 medium sized raw papaya
3 large pods of garlic
2 tbsp oil
7 cm piece ginger
Broken and cleaned mustard seeds
10 green chillies
1-cup vinegar
Method
Peel and remove the seeds of papaya. Cut into 5to 8 cm thick square pieces. Boil two cups of water in a pan adding little salt. Put the papaya in and strain immediately. Peel the garlic and slit the large cloves. Slit the green chillies and cut ginger into thin strips. Pour the oil in a pan. When the oil is hot, add the green chillies, ginger garlic and sauté. Then add the mustard and the papaya pieces. Remove from fire; add the vinegar and salt to taste. This pickle can be used after 24 hours.
INDU NARAYAN
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