Green Chilly Pickle

GREEN CHILLY PICKLE

Hi everyone. This is a pickle recipe made with green chillies. It’s very spicy and tasty and will really pep up your moods and create hunger pangs. It can be made from any variety of chilly but should be green. Can be had with chapatis, pooris, tortillas, stuffed paranthas and other eatables of your choice. It’s a real delicacy of India, especially northern one. So let’s get ready to make this up—-

Ingredients:-

1. Green Chillies – 250 gms.
2. Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Red chilli powder – 1 tsp.
5. Slightly roasted coriander-cumin powder – 2 tbsp.
6. Yellow mustard powder – 1 tbsp.
7. Mustard oil – 1 tbsp.
8. Vinegar – 1 tbsp.

STEPS

Step 1 

Wash the green chillies and then wipe them dry and slightly slit them.

Step 2 

Then add salt, turmeric powder, red chilly powder.

Step 3 

 Next add yellow mustard powder, roasted coriander-cumin powder and lastly add mustard oil and vinegar.

Step 4 

Then mix them all well and after putting them preferably in a glass jar. Close the lid of the jar and put it in sunlight. Put the pickle in sunlight for at least five days and after that, it gets ready to be used.

Please share your comments and feedback and ask any query if you have one. Till then happy cooking to all!!

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Lemon Pickle

LEMON PICKLE

Hello and welcome friends. Today we’ll be making one of the very famous pickles, made from lemons. Lemon pickles are made in many ways, some of them in a spicy way, some tangy and some sweet version ones. Lemon is a very healthy vegetable found all over the world. It is one of the most widely found citrus fruits in the world. It has the scientific name of Citrus Limon. Lemons are thought to have originated in the Himalayan foothills of north-east India from where they spread to other parts of the world. Limes are a second variety from the same family and are smaller in size and less sour in taste than lemons. This fruit is very less in calories, carrying just 29 calories per 100 gm, they contain zero saturated fats or cholesterol. It is acidic because it has citrus acid and prevents the disease called Scurvy. It also has B-complex vitamins. So let’s prepare a tangy and super tasty pickle from it and have all the fun. Let’s begin—

Ingredients:-

1. Tangy ripe lemon – 250 gms.
2.  Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Red chilly powder – 1 tsp.
5. Hing – A pinch.
6. Roasted and powdered Indian five spice or paanchphoran – 1 tsp.
7. Pickle or Achar masala – 1 tsp.
8.  Mustard oil – 2 tbsp.
9. Synthetic vinegar – 1 tbsp.
10. Black salt – A pinch.
11. Yellow mustard powder – 1 tsp.

STEPS

Step 1

Wash, wipe dry and cut the ripe lemons.

Step 2

Next, add the given amount of white salt and black salt.

Step 3

Then add asafoetida, turmeric powder, red chilly powder, yellow mustard powder.

Step 4

Then add roasted and powdered Indian five spice or panchphoran and some pickle masala.

Step 5

Next, add mustard oil not enough to immerse lemons fully but just in a small amount.

Step 6

Lastly, mix some vinegar and give everything a big good mix. Now pickle needs to be put in sunlight.

On this note, I end my recipe here. I hope you will give your time and interest in trying this recipe at home and do share your comments and feedback. Also, ask queries if any. It’s a great recipe as it helps in digestion, is equally tasty and does not engage you for long. Have a great weekend and do try this recipe at home as it will be fun. Happy pickling folks!!!

 

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Jack fruit Pickle

JACKFRUIT PICKLE

Hi, friends welcome to my corner. How are you all? Today I’ll be making a very unique pickle from jackfruit. Jackfruit is also known as jack tree, fenne or simply jack or jak and belongs to the fig and mulberry family native to southwest India. It’s scientifically called Artocarpus Heterophyllus. It’s abundantly found in India, in summers and is thoroughly enjoyed in the form of curries, stir-fries and in the form of ripe fruit also. In the north-eastern part of India, in Bengal, it is compared to lamb meat and called ‘Gacher Chagol‘ or the ‘Lamb of the tree.’Its fruit is the largest tree-borne fruit reaching as much as 35 kgs in weight. It is the national fruit of Bangladesh. It is a rich source of vitamin B6. It contains moderate levels of Vitamin C and Potassium and is a very tasty vegetable. I had plenty of it so I decided to make a pickle from it. This recipe is a traditional one of my family coming down from many generations and is really a welcome change from eating our regular mango or lemon pickles. So let’s start with its making—–

Ingredients:-

1. Sliced jackfruit pieces – 250 gms.
2.  Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Indian five spice or panchphoran – 1 tsp.
5. Asafoetida or Hing – A pinch.
6. Black or yellow mustard powder – 2 tsp.
7. Coriander and Cumin powder (slightly roasted and powdered) – 2 tsp.
8. Red chilly powder – 1 tsp.
9. Indian five spice or panchphoran (roasted and powdered) – 1 tsp.
10. Mustard Oil – 2 tbsp.
11. Synthetic vinegar – 1 tbsp.

STEPS

Step 1

Firstly select the right jackfruit. It means you should not select an extremely mature jackfruit for making pickle.

Step 2 

Wash and boil the veggie. Just blanch it such that it is blanched less than half.

Step 3 

After this dry, it very nicely, scrape and cut it into bite-sized pieces.

Step 4 

After this add salt, turmeric powder, red chilly powder, asafoetida, a splutter of Indian five spice or panchphoran, roasted coriander-cumin powder, some mustard powder, and some powdered and roasted Indian five spice powder.

Step 5 

Then add mustard oil and lastly put synthetic vinegar.

Step 6 

After this mix it all up and put it in direct sunlight for 5 days. The pickle will be ready thus.

On this note, I end my recipe. I hope you will all try and like it. Please share your comments and feedback and ask anything doubtful. This veggie-turned pickle recipe will surely delight your senses and end your quest of finding delicious taste. Till then have a great weekend friends. Till then healthy cooking, happy living!!!

Mango Pickle

 MANGO PICKLE

Hi friends. Welcome to my site. I am Abha Jha. I reside in Noida. I am a homemaker and I love to cook. I am fond of cooking all kinds of foods and I like to experiment with different culinary styles. I keep on trying to know more about this wonderful and creative art as and when possible. Cooking according to me needs patience, good know-how and dedicated interest and effort. Cooking can be fun and must be a good combination of the right ingredients, right methods, and patience again. I particularly like to make pickles, also called ‘ACHARS’ in India. Achar is a delicacy of Indian cooking. Most of the ladies of India and even abroad from all its different regions make pickles. Pickles can be made from any kind of vegetables and even certain fruits. We all know that the king of fruits i.e, mango holds a coveted position in pickle making also. So here I am starting my blog on pickles and I think a typical  Indian meal is very incomplete without them. My first recipe is——–

Tangy sliced mango pickle

Ingredients:-

1. Sliced mangoes with skin on – 250 gms.
2. Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Yellow mustard powder – 2 tsp.
5. Indian Five Spice or panchphoran – 1 tsp.
6. Hing – A pinch.
7. Red chili powder – 1 tsp.
8. Coriander-Cumin powder (slightly roasted, without oil) – 2 tsp.
9. Mustard oil – 2 tbsp.
10.  Pickle or achar masala – 2 tsp.
11. Synthetic vinegar – 1 tbsp.

STEPS

Step 1 

Firstly wash the mangoes. Let them dry and ensure that no water is left on them.

Step 2 

Take a large glass bowl and cut them into big pieces.

Step 3 

Now add a generous amount of salt, turmeric powder and (whole) Indian five spice or panchphoran.

Step 4 

Now add asafoetida, red chilly powder, the slightly roasted coriander and cumin powder, pickle masala and mustard oil.

Step 5 

Lastly, add some synthetic vinegar. Now mix all this up and put the vessel in sunlight. We will need to stir the pickle every day and keep it away from water because both don’t go well together. We should keep the pickle in the afternoon sun for about 15 days before it is ready to be eaten. Adding vinegar helps to stop the decay of pickle. Lastly apart from the oil used in the process of making the pickle, put some extra hot mustard oil in the pickle because it will enhance the overall taste, quality, and shelf-life of the pickle. These pickles have a shelf-life of 5 years and even more.

On this note, I end my recipe. I hope you will all like it. Please share your comments and feedback for the same. Feel free to solve your queries regarding the recipe. Mango pickles are a delicacy in India. They are my favorites and they have a longer shelf life. So do try this recipe at home and enjoy the goodness of raw mangoes. Till then have a great day, and derive the pickle making pleasure from making this pickle. Happy cooking, happy pickling!!!