Onion Pickle

ONION PICKLE

Hi buddies. How are you all today? Today we’ll be making a tasty, regular veggie pickle from the most important veggie in our kitchens, i.e, onions. It’s a simple and super tasty recipe which can be paired best with chapatis, pooris, stuffed paranthas etc. Onion pickle is a very famous recipe of Bihar also. And it’s one of my most likable pickle recipes. I hope it will become yours too. So let’s start—-

Ingredients:-

1. Small variety onions – 250 gms.
2. Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Red chilly powder – 1 tsp.
5. Yellow mustard powder – 1tsp.
6. Roasted and powdered cumin -coriander powder – 2 tsp.
7. Roasted and powdered Indian five-spice or Panchphoran powder – 1 tsp.
8. Synthetic vinegar – 5 tbsp.
9. Mustard oil – 1 tsp.

STEPS

Step 1 

Scrape, cut the ends and wash the onions.

Step 2 

Take a bowl and put onions in it and add the masalas namely salt, turmeric powder, red chilly powder, yellow mustard powder, roasted and powdered coriander-cumin powder, powdered five spice, synthetic vinegar, and some mustard oil. Give all a good mix and put in sunlight for ten days. A point to be noted here is that amount of vinegar is more than mustard oil as pickle gets cooked or pickled in vinegar and when it becomes softer it is ready.

Do try making this pickle at home. It is handy, tasty and very easy. I personally adore this pickle as it is an ideal item to pair with chapatis and bread and nothing else is needed with it if you are feeling like a lazy bone for the moment. I keep an extra bottle of this pickle ready in my cupboard and can’t do without it. I think its a very special-tasting and creative recipe which most of you will like. Share your comments and feedback and also get your queries solved. Thanks. Have a great time everybody. Till then, happy pickling!!!

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Ginger,Yam And Green Chilly Pickle

GINGER, YAM AND GREEN CHILLY PICKLE

Hello friends. Today we’ll be making a very tasty pickle from ginger, yam and green chillies. This is a unique combination of a pickle with mild spices. It’s easy to prepare too. These ingredients are easily available and the taste is really great. I make it frequently in my kitchen and I hope you all will try it too. So let’s start with its making—

Ingredients:–

1. Ginger-50 gms
2. Yam-250 gms
3. Green chilly-100 gms
4. Salt-According to taste
5. Turmeric powder-1 tsp
6. Red chilly powder-1 tsp
7. Yellow mustard powder-2 tsp
8. Achar masala-1 tbsp
9. Hing-A pinch
10. Mustard oil-1 tbsp
11. Synthetic vinegar-1 tbsp
12. Chaat masala-1 tsp

STEPS

Step 1

Firstly we will scrape ginger and yam and then along with green chillies, we will wash them all. We need to dry all the moisture from these cut veggies so we can let them dry in the fan. Next, we will grate our ginger and yam and cut the green chillies into very small pieces. Now in a borosil vessel, we will put our cut and grated ingredients, salt, turmeric powder, red chilly powder, asafoetida, yellow mustard powder,  achar masala, chaat masala, synthetic vinegar and stir them. Lastly, we will add mustard oil and give it all a good mix. We need to put this achar in sunlight for 3 days after which it gets ready to be eaten.

Our Ginger, Yam and Green Chilly Pickle is ready. Serve it with chapatis, pooris, naan curries and the like.

Friends do try this recipe at home and share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living.Thanks.Love you all.

Yam Pickle

YAM PICKLE

Hi friends. Today I’ll show you how to make a simple yet very tasty recipe of a pickle made from yam, a root vegetable of India. It’s a delicacy and sought after pickle recipe of my native place, Bihar. We are Maithili Brahmins and this recipe has its origin in our community. It’s as good a pickle as it is a vegetable. You can serve it with stuffed paranthas, chapatis, rice, dal, curries and the like. It tastes better than mango pickle too. So let’s start and know the process of making it—

Ingredients:-

1. Yam – 250 gm
2. Salt – According to taste
3. Turmeric powder – 1 tsp
4. Red chilly powder – 1 tbsp
5. Yellow mustard powder – 2 tbsp
6. Whole Five Spice or Panchphoran – 2 tsp
7.  Roasted coriander-cumin powder – 2 tsp
8. Black salt – 1 tsp
9. Five Spice or panchphoran roasted and powdered – 1 tsp
10. Asafoetida or Hing – A pinch
11. Mustard oil – 1 tbsp
12.  Vinegar – 3 tbsp

STEPS

Step 1

Scrape and wash yam and then cut it into small bite-sized pieces.

Step 2

After wiping the water from it add salt, turmeric powder, red chilly powder, yellow mustard powder, roasted coriander-cumin powder, whole Indian five spice or panchphoran, black salt, slight roasted and powdered five spice and asafoetida to it.

Step 3

Now mix it up and add mustard oil and mix again. Lastly, add some synthetic vinegar and give all a final mix. Now keep the pickle in a jar and keep it covered for 2 days after which put it in sunlight. It will be ready in 15 days.

Friends do try the recipe at home and share your feedback and comments. Also, ask your queries if any. Thanks. Have a great weekend. Till then healthy cooking, happy living. Enjoy the weekend!!!

Cauliflower And Green Chilly Pickle

CAULIFLOWER  AND GREEN CHILLY PICKLE

Hello friends. Welcome back. Today I’ll share a pickle recipe of a regular winter veggie along with a regular ingredient of our kitchens,  cauliflower and green chilies. It’s quite an easy recipe with mild spices but a great taste and unique combination. It can be had with any dish but will go best with chapatis, pooris, and wheat-based food items. I regularly make it in my kitchen and store it for long periods of time. It is liked by my daughter and son most of all in my family along with me too. So I wanted to share this recipe with you all hoping you too will make it and enjoy it with your loved ones and family. The recipe is as follows—-

Ingredients:-

1. Cauliflower- 250 gms
2. Green chilly- 50 gms
3. Yellow mustard as dry powder- 2 tbsp
4. Salt- According to taste
5. Turmeric powder-1 tsp
6. Roasted five spice or panchphoran powder- 2 tsp
7. Roasted coriander-cumin powder-2 tsp
8. Asafoetida-A pinch
9. Red chilly powder-1 tsp
10. Mustard oil- 1 tbsp
11. Synthetic vinegar- 4 tbsp

STEPS

Step 1

Wash the cauliflower, wipe it, dry and cut it into medium size florets.

Step 2

Next cut green chilies into small pieces.

Step 3

Now take a vessel and put the veggies in it and add salt, turmeric powder, red chilly powder, powdered mustard, roasted five spice or panchphoran powder, roasted coriander-cumin powder, hing. Now pour mustard oil and lastly add some vinegar to it.

Step 4

Now close the lid of the vessel and keep the pickle in a shady corner. When the pickle is kind of semi-cooked in the juices, show it heat for around seven to eight days. The pickle thus will be ready to be eaten and served.

Do please try the pickle in your homes and share your comments and feedback. Also get your queries solved and answered. Thanks. Have a great week everyone. Happy living and happy cooking!!!

 

 

Yellow Mustard Pickle

YELLOW MUSTARD PICKLE

Hi everyone. Welcome back. Hope you enjoyed lots in the previous week by making healthy and tasty goodies for friends and family. Today I’ll be showing you all the process of making yellow mustard pickle. It is a delicacy of northern India especially Bihar and is quite fun. It’s abundantly found in India and used for making mostly curries, fish curry especially, but in my ancestral family, we relish this particular version of it as a pickle or chutney, both. Its slightly tangy and is liked by all in my house. It can be served as a dip to go with chapatis, paranthas, dhoklas, can be used as a spread for sandwiches and rolls and can be had with pakoras and fried snacks. So let’s start to make it. The recipe is as follows–

Ingredients:-

1. Yellow mustard-250 gm
2. Vinegar-1 cup
3. Salt-According to taste
4. Red chilly powder-1 tbsp
5. Turmeric powder-1 tsp
6.  Asafoetida or Hing-A pinch
7. Five Spice or Panchphoran-1 tsp
8. Mustard Oil-2 tbsp
9. Dry Red Chillies-3 pieces

STEPS

Step 1

Take yellow mustard and whole red chilies in the given amount and soak them in vinegar overnight.

Step 2

The next day grind them slightly coarsely.

Step 3

Then add salt, turmeric powder, red chilly powder and mix them.

Step 4

After that heat the given amount of mustard oil and add asafoetida, five spice or panch phoran, red chilies to it. Then add some vinegar and give everything a good mix. Then put the pickle in an open mouth utensil and put it to dry in sun for ten days. The pickle is thus ready to be eaten.

Do try the pickle at home and share your comments and feedback. Have a great week friend. Healthy cooking, happy living.Till then enjoy and spread happiness!!!

Red Chilly Chutney-Style Pickle

RED CHILLY CHUTNEY-STYLE PICKLE

Hello dearies. Welcome to my site. How are you all? I had lots of colors in my fridge today and it struck me to do something well with it. Any guesses, well I am talking about red capsicum chutney which I made today in a jiffy and it tasted real pleasure, I must admit. It’s a very handy and fun idea and you can make this with no demands for any posh ingredients with you. It’s an anytime, every time recipe. Enjoy it with hot chapatis, stuffed paranthas, sandwiches and the like. So get ready to make this two-minute funky chutney–

Ingredients:-

1. Red capsicum-2 big sized.
2. Garlic-5 cloves.
3. Ginger{grated}-1 tsp.
4. Green chillies-2.
5. Yellow mustard -1 tsp.
6. Vinegar-1 tbsp.
7.  Mustard oil-1 tsp.
8. Salt-According to taste.

STEPS

Step 1

Firstly wash, wipe dry and grind the red capsicum.

Step 2

Then grind ginger, garlic, green chilies separately and fry them a little bit separately again and mix them together in the red capsicum.

Step 3

Then add the given amounts of mustard powder, vinegar, salt, and mustard oil and mix all up well. Store the pickle in a jar and keep it in sunlight. Pickle will get ready after 5 days.

Do try the recipe at home and share your comments, feedback and ask anything you wish to regarding the recipe. Thanks. Have a happy day, a happier week. Enjoy. Till then, healthy cooking, happy living!!!

 

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!!

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!!!