instant pickles

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INSTANT PICKLES Aloo Matar Pickle Small potatoes boiled and peeled and dried - 2 pounds Peas shelled & boiled & dried - 2 cups Ginger ground to paste - 3 inches Lemon juice - 1 1/2 cups Rai powder (mustard powder)- 1/4 cup Salt - to taste Red chilli - 3 Haldi (Turmeric)- 3 tsp. Asofoetida - 1 tsp. Kasuri methi (dried fenugreek leaves) - 2-3 tsp . Mustard oil - 1 cup Boil or microwave the potatoes and peas separately. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste and fry till light brown. Add the lemon juice with the spices to the ginger paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two. This pickle should be consumed within a week. Amla (Gooseberry) Pickle Amla (gooseberry) - 1/2 Kg Salt - to taste Jeera (cumin seeds) - 2 Tsp Saunf (fennel seeds) - 2 Tsp Methi daana (fenugreek seeds) - 1-2 Tsp Red chilli powder - 1-2 Tsp

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Page 1: Instant Pickles

INSTANT PICKLES

Aloo Matar Pickle

Small potatoes boiled and peeled and dried - 2 pounds Peas shelled & boiled & dried - 2 cupsGinger ground to paste - 3 inches Lemon juice - 1 1/2 cups Rai powder (mustard powder)- 1/4 cupSalt - to tasteRed chilli - 3Haldi (Turmeric)- 3 tsp. Asofoetida - 1 tsp. Kasuri methi (dried fenugreek leaves) - 2-3 tsp . Mustard oil - 1 cup

Boil or microwave the potatoes and peas separately. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste and fry till light brown. Add the lemon juice with the spices to the ginger paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two. This pickle should be consumed within a week. 

Amla (Gooseberry) Pickle

Amla (gooseberry) - 1/2 Kg Salt - to taste Jeera (cumin seeds) - 2 Tsp Saunf (fennel seeds) - 2 Tsp Methi daana (fenugreek seeds) - 1-2 Tsp Red chilli powder - 1-2 Tsp Haldi (turmeric) - 1-2 Tsp Mustard oil - 1/2 cup

Boil the amlas in water for 5 minutes. Remove from water. Add liberal salt. Set aside for 5-6 hours for the water to drain out. De-seed the amlas and cut into half or leave them whole. Heat oil fairly hot, then turn off heat. Add to

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pan the jeera, saunf, methi daana, red chilli powder, haldi and a little more salt. Add the dried amlas. Cook for 1-2 minutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks. 

Andrha Gongura Pickle

5 Bunches of Gongura (a sour leaf) 15 red chillis5 tablespoons ghee1 lemon size of tamarindSalt for taste1/4 tsp. asofoetida1 tsp of mustard seeds

Wash Gongura (mustard greens are a nice substitute) leaves and drain them on a dry cloth till dried. Take a pan and roast the tamarind till moisture evaporates, then set aside. In a little ghee, fry the red chillis, then remove from the pan and set aside. Put 2 tsp ghee in a pan, add Gongura leaves and cook them till soft, Set aside and let it cool. Grind red chillis and set the powder aside. When Gongura leaves are cooled, grind them in a food processor, adding the tamarind and grinding to a fine paste. Remove to a bowl, add salt and red chilli powder, along with spluttered mustard seeds and asofoetida. Keep it in a airtight container. 

Apple Pickle

1 green Apple 1 tsp Red Chilli Powder 1/4 tsp fenugreek powder (to be fried and then powered) 1/4 tsp Turmeric Powder Salt to taste (approx. about 1/2 tsp) 3/4 tsp Mustard A pinch of AsofoetidaGhee for seasoning

Peel off the apple skin and cut into small pieces. Add ghee in a pan and season with mustard and Asofoetida. Put the apple pieces and fry for 2-3 minutes. Then reduce the heat. Add turmeric powder, fenugreek powder,

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chilli powder, salt and mix well and fry for a minute. Then put off the heat when done. Serve cold and use the pickle within 3 days. 

Brinjal Tomato Pickle

Brinjals (chinese eggplants) 1 large tomato2 tbls ghee1/4 tsp tamarind paste3 green chilles3 red chillies1 tsp mustard seeds1/2 tsp methi seeds1 tsp cumin seeds1-1/2 tsp. asafatoeda Salt

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into small pieces. Heat 1-1/2 tablespoons of oil in a sauce pan and fry the brinjal till half done. Add tomato and fry till the brinjal is very soft. Let this cool down. In a separate pan, add 1/2 tablespoons ghee. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. Mash the fried brinjal mixture well and mix it with the ground paste. 

Cranberry Pickle

1 lb of cranberries2 tsp of chili powder1/4 tsp of asofotidaGhee for fryingsalt to taste1/4 tsp mustard1/4 tsp of fenugreek seeds, coarsely ground

Heat the ghee in a pan. Add the mustard seeds and let them splutter. Add the fenugreek seeds and lower the heat. Add the chili powder and the

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asafotida. Add the cranberries and stir for 2 minutes. When it cools down, store it in a dry container until ready to offer. 

Golveda ra Dhaniya ko Achaar (Tomato and Cilantro)

1.5 lb tomatoes1 cup fresh cilantro, chopped2 green chillis ½ lemon juice1 teaspoon ginger (minced or paste) 1 tablespoon ghee¼ teaspoon black pepper¼ teaspoon fenugreek seeds¼ teaspoon parsley1 teaspoon of asafetidaSalt to taste

Wash and bake tomatoes in the oven at 450 F (232 C) for 30 minutes, or until skins turn dark. Blend baked tomatoes with cilantro, lemon juice, salt, ginger, pepper, and chilli. Heat oil in medium heat. Fry the asafetida, fenugreek, and parsley for a few seconds, then carefully pour it over tomato and offer. 

Green Tomato Pickle

1 lb Green tomatoes 3 tsp Mustard seeds 2 tsp Red chili powder3 tsp Ghee3 tsp Saltv 1 tsp Turmeric powder

Wipe and clean tomatoes and cut them into medium size pieces. Add turmeric powder and salt. Powder mustard seeds and add this powder to tomatoes along with red chili powder. Mix well. Add oil and leave it for 1 day. Tomato Pickle is ready. 

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Instant Lemon Pickle

lemon - 12 medium sizedsalt - 1 heaping teaspoonChilli powder - 2 Tbloil - 1 Tbl. Tumeric powder - 1/2 tsp. mustard seeds - 1/2 tsp.

Heat water in a big vessel. When it becomes very hot (do not boil) switch off the heat. Add whole lemons to water and keep lid on tightly for 10 minutes. Strain the water completely and chop lemon into small pieces. Add 1 cup fresh water and cook for few minutes. Add salt and turmeric powder. Remove from fire and allow to cool. Heat oil separately, add mustard seeds. When it splutters remove from fire. Add to the lemon along with chilli powder. This pickle can be served immediately, and stays good for 2 to 3 weeks only. 

Instant Mango Pickle

2 Raw Mangoes1/4 Cup Juggery1 tsp Fenugreek seeds1 tblspoon Chilli powder1/2 teaspoon Mustard seeds1/2 tsp Turmeric powder1/2 tea spoon Asofoetida3 tbsp Ghee Salt to taste

Chop Mango into small pieces. Heat oil in a pan. Add mustard seeds, fenugreek seeds and asofoetida. Heat till mustard seeds crackle. Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft, then add juggary and salt. Allow it to cook on low flame for 5 minutes, then stir and add chilli powder and turmeric powder. Remove from the heat and let it cool. Store the pickle in a jar. 

Instant Pickle with Chana Dal

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Chana Dal 1CupRed Chilli 4Tamarind, PinchMustard 1 tsp. Cumin 1 tsp. Salt to taste

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Cumin and fry on low heat. Stir occasionally until Chana turns light brown. Then add the above mixture to food processor, along with a pinch of Tamarind and salt to taste (half spoon) and grind it by adding little water. 

Mango & Ginger Juliennes

Mango cut into juliennes (long thin pieces) - 2 pounds Ginger cut into juliennes - 1/2 poundSalt - 1/4 cup Sugar - 1/2 pound Bhuna Jeera (roasted cumin seeds) powdered - 2 tspRed chilli powder - 3 Tblsp Kala Namak (black salt) - 1 tsp

Peel and cut mangoes and ginger into juliennes (long thin pieces). Apply salt to both for 3-4 hours. Drain out the water. Add sugar. Cook for 5-10 minutes on low flame, till it turns soft. Add jeera, red chilli powder and kala namak. Transfer to a sterilized jar and can be consumed instantly. 

Nepali Alu Acchar (Pickled Potatoes)

6 large potatoes1/4 cup sesame seeds (til) 2-3 green chillies (to taste) 1/4 tablespoon turmeric3-4 tablespoon lemon juice1-2 tablespoon mustard oil1 tablespoon chili powdercoriander (cilantro) leaves to tastesalt to taste

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Boil and peel potatoes. Chop them into 1 inch cubes. Heat the sesame seeds in a dry pan till crisp. Remove from heat and let cool. Grind into a fine powder. Mix the sesame powder, chili, salt, turmeric, lemon juice and mustard oil into the potatoes. Blend well, then add green chilies and garnish with coriander leaves and offer. 

Simple Mango Pickle

1 mango (big) 2 tsp ghee1 tsp mustard seeds1 tsp fenugreek seedsA pinch of asafoetida1 tsp red chili powderSalt to taste

Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of ghee, add mustard seeds. When it splutters, add a few fenugreek seeds and a pinch of asafoetida. Add chopped mango pieces and cover and cook for approximately 5 minutes, until mango becomes soft. Keep stirring occasionally. After 5 minutes turn off the heat and let it cool. Add a little jaggary or a pinch of sugar if you like, then offer. 

South Indian Dosavakaya

raw cucumber - 1Mustard seeds - 4 teaspoonsred chiily powder - 1/2 teaspoonsalt to tasteghee - 6 teaspoons

Grind the mustard seeds with a little salt and water until you get a nice paste. Cut the cucumber to small pieces. Add ghee as needed for desired consistency, along with red chilly powder and prepared mustard paste. Let sit for 1/2 hour then offer. 

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South Indian Relish

3 tablespoons grated radish1 large Green pepper, finely minced 1/2 teaspoon fresh Ginger, finely minced Juice of one Lemon1/2 cup Coconut flakesSalt to taste

Toss all ingredients and mix well. Offer immediately. 

Tamil Mango Pickle

Raw (Unripe) Mango - 1Salt - 1/ 2 tspGreen Chilies - 3Asofoetida - a pinch

Cut the mango into tiny pieces. Make a paste out of the salt, chilly and asafetida and add to the mango pieces. Mix well. Adjust salt and chilly quantities according to taste. This type of pickle should be prepared just about 10 minutes before serving 

Tamil Mango Ginger Pickle

Raw (Unripe) mango - 1 smallFresh Ginger root - 50 gmsSalt - 1 tspLemon Juice - 1/2 tsp (freshly squeezed)

Cut the mango into tiny pieces. Peel the ginger and cut it into tiny pieces. Add the salt and the lemon juice and mix well. This is best used within 2 - 3 days of preparation. 

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Tamil Venthaya Maangaai

Raw (Unripe) mango - 5 small (preferably sour) Venthayam (fenugreek)- 1 tspTurmeric Powder - 1/4 tspAsofoetida - a pinch Chilly Powder - 1/4 cupSalt - 1/4 cup Ghee - 2 tbspMustard Seeds - 1/2 tsp

Cut the mango into small pieces. Fry the venthayam and asafetida in some ghee and dry grind into a coarse powder. Heat up the remaining oil and fry the mustard. When they are spluttered, add the chilly powder and the prepared powder. Remove from the heat / fire and let it cool down for a couple of minutes. Add the cut mango pieces and salt and mix well. Transfer to a clean dry container. This is best used within a week of preparation. 

Tomato Pickle

3 tomatoes4 karivepaku (curry) leaves4 kottimeera (coriander) leaves2 teaspoons tamarind paste1 tbsp lemon juice3 green chillies-2-32 tsp ghee

First cut tomatoes, chillies and kottimeera leaves, then heat ghee in a pan and add lemon juice, tomatoes, chillies, kottimeera and karivepaku leaves. Keep the contents in pan for 5 minutes and stir them well but gently, so that tomatoes don't turn to paste. Remove from heat and let cool for 5 to 10 minutes, then put the contents in grinder with tamarind and salt to taste.

PRESERVED PICKLES

Aavakkaai Pickle

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Unripe Sour Mangoes - 10Mustard Seeds - 1/4 cupChilly Powder - 1 cupSalt (powdered) - 1 cupGingelly Oil - 1 cupChick Peas - 1/4 cupFenugreek Seeds - 1 tsp (Venthayam)

Wash and clean the mangoes. Cut each mango into 8 to 10 pieces along with the seed. Remove the soft seed and retain the hard shell. Wipe all the cut pieces well with a dry clean cloth. Dry grind the mustard seeds into a fine powder and mix with the powdered salt and chilly powder. Heat up the oil over a low - medium flame until it is warm. In a large Jaadi, first add some of the mixed powder. Over that place handful of cut mangoes and on top of it pour some of the hot oil. Continue to work in this fashion (a layer each of the powder mix, cut mangoes and hot oil) until all the ingredients are used up. Cover and set aside. DO NOT MIX OR STIR. On the next morning, add the venthayam and chick peas and mix well. Stir a couple of times everyday for the first 4 days. Then stir the pickle well once in 4 days. Start using after 2 -3 weeks. Transfer the pickle into a smaller container and use it in batches. This way, you need not disturb the pickle in the large jaadi and hence increase its shelf life. 

Bharwaan Mirch

Green chillies of thick variety - 2 poundsAmchoor (mango) powder - 2 teaspoons Haldi (turmeric) - 2 teaspoons Rai powder (mustard powder) - 1-1/2 teaspoon Salt - 1/2 cupMustard oil - 3/4 Cup

Wipe the green chillies with a damp cloth to clean them. Slightly roast the saunf on a hot tawa with no oil, then coarsely grind it. Slit chillies, remove seeds, smear the chillies with 1/4 cup mustard oil. Heat 1/2 cup oil to smoking point. Remove from fire and cool it. Add saunf, rai powder, salt and amchoor. Mix Well. Stuff the masala into the chillies. Keep it in the sun for a week. Keep shaking and mixing the pickle daily. 

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Bengali Hot Lime Pickle

25 limes 8 oz salt 2 oz fenugreek powder 2 oz mustard powder 5 oz chilli powder ½ oz turmeric 2 ½ cups mustard oil1 tsp asafoetida 1 oz yellow mustard seeds, crushed

Cut each lime into 8 pieces and remove the pips. Place the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes. Cover well and leave in a warm place for 1-2 weeks, until they become soft and dull brown in color. Mix together the fenugreek, mustard powder, chilli powder and turmeric and add to the limes. Cover and leave to rest in a warm place for a further 2-3 days. Heat the mustard oil in a frying pan and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes. Mix well, cover with a clean cloth and leave in a warm place for about 1 week before serving. 

Bengali Kasundi (Chile Mustard Relish)

5 oz fresh hot red chiles1 tablespoon Mustard seeds1 teaspoon asofoetida1 small Green mango, peeled and shreddedSalt to taste

Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup. 

Bilimbi Pickle

Small or medium sized Bilimbi, cut lengthwise 1/4 kgGreen chillies 5 Ginger 2 pieces about one inch in length 

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Wheat flour 1 tsp Gram flour 1 tsp Chilli powder 1 tsp Mustard and fenugreek 1/4 tsp each Asafoetida powder 1/4 tsp Salt to taste Lemon juice, 1 tablespoonGingelly (mustard) oil, 1 tablespoon

Add a little salt to the bilimbi and keep in the sun for two days, in a wide-mouthed, shallow earthen vessel. Pour the oil in a deep vessel, and season with the mustard, fenugreek and curry leaves. Then sauté the ginger after grind to a fine paste. Add the chillies and sauté. Heat the wheat and gram flour and keep aside. Lower the heat and add the chilli powder and asafoetida. Add the salt and lemon juice and bring to a boil. Then add the bilimbi and the fried powders. Remove from fire and bottle when cool. 

Brinjal Pickle #1

1 pound small purple Brinjals2 Tblsp. Peppercorns1 tsp. Cumin SeedsBlack Yellu (black sesame) - ½ tsp. Mustard Seeds - 1 tsp. Curry Leaves (few) Salt to taste Lemon juice, 1-1/2 cupsTamarind paste, 3 Tblsp. Ghee ¼ CupChillie Powder to taste

Clean Brinjals and make 2 deep insertions where the Stalk and Calyx was removed, then wash, drain and set aside. Heat ghee and fry the Brinjals till it is half cooked. In the meantime, make a coarse paste with the spices (except for the Chillie Powder) and Lemon juice, using no water. Set aside. When the Brinjals are half cooked add the ground spice paste and fry the masala till oil comes to the surface and the masala has coated the brinjals. Now add the Tamarind Pulp, chillie powder and Salt. Mix well and allow to cook and thicken. When required thickness has been achieved, remove from heat and leave to cool. Bottle and keep 

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Brinjal Pickle #2

1/2 pound Brinjal 1/4 tsp Turmeric powder 1/4 cup Lemon juice 1/4 cup Jaggery4 Tablespoons GheeSalt to taste 1" piece Ginger 5 Red chilies3 Cardamoms 1/4" piece Cinnamon2 Cloves 4 Peppercorns

Wash and dry brinjals and cut into 1/2 inch cubes. Heat oil and fry ground ginger and red chili paste and turmeric powder for 3-4 minutes. Add brinjal pieces and cook till almost done. Add jaggery and lemon juice, stir and allow it cook (on a medium low flame) till the oil floats on top. Grind cardamoms, cloves, cinnamon, and peppercorns into powder. Sprinkle with powdered spices and set aside till cool. Store in an air tight container. 

Brinjal Pickle #3

Brinjal (long thin variety) cut into 3/4" pieces - 1 pound Mustard oil - 1/2 Cup Lemon juice - 1 1/2 cups Salt to tasteGinger 3 tspRai (mustard seed) powder - 8 Tsp Haldi - 2 Tsp Red chilli powder - 2 Tsp Gur (jaggery) - crushed Jeera (cumin seeds) - 3 Tsp Methi daana (fenugreek seeds) - 3 Tsp

Cut the brinjals into 1/2" cubes. Heat oil in a karahi and fry the ginger paste till its golden brown. Remove from heat. Dry roast and grind the jeera and

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methi. Mix rai powder, haldi, red chilli powder, jeera and methi daana to the ginger paste. In a separate vessel dissolve the gur in lemon juice by heating on a low flame. Remove from fire and keep aside. Add the brinjals and salt to the ginger mixture. Cook for 5 miniutes till brinjals are half done. Add the gur and lemon mixture to the brinjals and cook further for 1 miniute. Remove from fire. Cool and fill in a clean jar. 

Carrot Pickle in Oil

1 pound carrots (peeled and cut into lengthwise pieces) 2 broken red chilies 2 tsp coriander powder 1 tsp mustard powder 2 tsp asofoetida1/4 tsp fenugreek powder 1/2 tsp cumin powder 11/2 tsp jaggery powder 3 tsp lemon juice 2 tsp chili powder 1/4 tsp mustard1/4 tsp cumin1/4 tsp blackgram 1/4 tsp fenugreek 1/4 tsp turmeric powder 1 cup gjee a sprig of curry leaves salt to taste

Heat oil in a wok, add mustard, cumin, fenugreek and blackgram. Once the seeds splutter add asafetida, broken red chilies and curry leaves. Fry till it turns into golden brown. Switch off the flame and allow it to cool. Along with the carrot pieces add all the powders, salt and lemon juice to the wok. Mix well and store in an air tight bottle. 

Cauliflower Carrot Pickle

3 medium carrots peeled1 medium caulifower stalks removed1/2 cup salt3/4 cup red chilli powder

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1 tbsp. turmeric1 cup lemon juice1 cup jaggery grated

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days. Heat lemon juice till warm. Add jaggery, stir. Heat further till liquid is very hot and jaggery has melted. Cool to room temperature. Add to sunned vegetables. Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon. 

Cauliflower Pickle

Cauliflower - 2 medium sized Lemon - 3 or 4 Oil - 2 1/2 Tblsps Chilli powder - 1 tspSalt to tastefenugreek powder - 1 1/2 tsp Mustard seeds - 1/4 tsp Asafoetida powder - little

Dry roast the fenugreek till golden brown, then powder and sieve with a fine mesh so it's very clean. Cut cauliflower into small flowerettes, wash well. Keep immersed in water to which salt is added for 10 minutes. Drain water completely. Spread it over a towel to remove excess moisture. Heat oil in a deep curved pan, add mustard, asafoetida and then cauliflower pieces. Fry for 2 to 3 minutes. Add salt and chilli powder and fry for another one minute. Just before removing from heat add fenugreek powder. Squeeze lemon juice into mixture and mix well. 

Central Andrha Pesaravakaya

10 medium size sour raw mangoes Salt to taste (use lots) 1/2 pound green gram dal 

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1/2 pound red chili powder 2 cups sesame seed oil

Slightly roast in hot sun the green gram dal (pesara pappu) and grind to a fine powder. Cut mangoes into pieces of desired size. Discard the seed and seed cover from the pieces. Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean container and leave it for 3 days. After 3 days grind the pickle and mix well with more oil (as per taste). 

Cranberry Pickle

1 lb of cranberries2 tsp of chili powder1/4 tsp of asofoetida2 Tbs of ghee (sesame oil is also nice) Salt to taste1/4 tsp mustard1/4 tsp of coarsely ground fenugreek seeds

Heat the oil in a pan. Add the mustard seeds and let it crackle. Add the fennel seeds and lower the heat. Add the chili powder and the asofoetida. Add the cranberries and stir for 2 minutes. When it cools down, store it in a dry container. 

Crushed Lemon Pickle

12 ripe healthy lemons3/4 pound Sugar3 tsp. red chilli powder1/2 tsp. cumin seeds1/2 tsp. methi seeds1/2 tsp. sesame seeds1/8 tsp. asafoetida1/2 tsp. turmeric powder1 tbsp. salt

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Cut the lemons into quarters and remove all seeds. Add the sugar and lemon pieces in a small grinder. Grind for little while, till lemons are crushed in coarse pieces. Remove into a clean dry glass bowl or wide mouthed jar. Add all other ingredients. Mix well with a wooden ladle or fork. Cover the jar with clean dry muslin cloth. Sun dry the whole pot for 4-6 days, in hot sunlight. Check to see the sugar has melted completely. When it has, close lid tightly and store in cool, dry place. Always remove pickle with a dry spoon. 

Fresh And Dry Vegetable Pickle

6 carrots peeled1 small raw papaya peeled3 green chillies3" ginger peeled1/4 cup dried dates deseeded2 cups lemon juice1 tsp. turmeric powder2-1/2 tbsp. mustard seeds Salt to taste1 tsp. oil

Slice carrots, papaya and ginger (separately). Marinate the carrot and papaya in 2 tsp. salt for 2 hours. Marinate ginger in 1/2 tsp salt separately as above. Drain liquid and put on a clean cloth to dry in sun for 2 hours. Slit chillies, rub with a little salt and lemon juice. Heat oil, and add chillies and ginger, and stir for few seconds, adding remaining lemon juice. Cover and keep aside to cool. Pound and husk mustard seeds coarsely. Add to pickle with turmeric powder. Add the dates. Mix well. Store in a clean sterilized jar. Allow to mature for 2 days before using. 

Ginger, Lemon and Green Chillies Pickle

2 pound ginger cleaned, scraped and cut in to 1/2 inch pieces8-10 lemons-cut into small pieces3 cups lemon juice6 green chillies washed wiped dry with slits1 tbsp chilli powder1-½ cups salt or to taste1/2 tsp turmeric powder

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2 tsp cumin (dry roasted and powdered) 3/4 cup ghee

Slit the green chillies lengthwise on one side, and remove seeds. Mix ginger pieces with lemon pieces, cloves and chillies. Mix together salt, chilli powder, cumin powder, turmeric powder, lemon juice and ghee. Mix all ingredients together and fill a dry airtight glass jar or container and close tightly. Keep aside for a week, mixing everything with a dry spatula every 24 hours. 

Ginger Pickle #1

Fresh Ginger Root - 50 gmSalt - 1/2 tspMustard Seeds - 1/4 tspAsafetida - a pinchLemon Juice - 1 tsp (freshly squeezed)

Wash and peel the ginger. Cut into tiny pieces. Add the salt and mix well. Splutter the mustard seeds in some oil and fry the asafetida in the same oil. Add this to the ginger along with the lemon juice. Mix thoroughly. The ginger pieces may turn light pink in color due to the lemon juice. This pickle is a great digestive aid. 

Ginger Pickle #2

4 inches fresh ginger, diced1/4 tsp mustard seeds1/4 tsp fenugreek powder1/4 tsp asafoetida salt to taste2 tsp red chillie powder

Wash and finely grate the ginger, then soak it for 5 minutes in water, and drain. Take 4 tsp oil and add mustard seeds till they splutter, then add fenugreek seed powder and asafoetida. Add grated ginger, salt, red chillie

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powder and fry well till the moisture is gone and it becomes a non-sticky paste. 

Gongura Thokku Pachchadi

A bunch of fresh Gongura leaves5 tsp ghee1 tsp mustard seeds1 tsp fenugreek seedsA pinch of asafoetida2 tsp red chili powderSalt to taste

Wash the gonkura leaves and dry them on a sheet of paper. (Substitute with mustard greens.) Cut into fine pieces. Heat ghee in a pan and add mustard seeds, fenugreek seeds, asafoetida, and chopped leaves. Fry with constant stirring. Add salt, red chillie powder and cook until it becomes paste. Turn off the heat and let it cool. Mash it and store in a ceramic jar. 

Hot and Sour Lemon Pickle

6 Lemons1/4 cup sesame oil1 tsp Mustard4 tbsp Red Chilli powder3 tbsp Salt 1/2 tsp Fenugreek seeds1 tsp turmeric powder

Cut the lime into small pieces Mix the lime with salt and turmeric. Put it in a clean, dry ceramic jar. Dry Roast the fenugreek seeds in pan and grind it to fine powder. Heat oil in a pan and fry mustard and asafoetida till it splutters, then turn off the heat and add chilli powder and fenugreek seed powder. Let it cool. Add this oil to lemon pickle and shake the jar well. Let the lemon soak in the oil before using. 

Hot and Sour Tomato Pickle

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2 lbs. green tomatoes15-20 red chillies1 cup chopped ginger2 cups lemon juice1 tsp turmeric1 tbsp mustard seeds1 tsp fenugreek1 1/2 cups oilSalt to taste

Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup lemon juice for for about 2 hours. Blend together the ginger, red chillies and 3/4 of the mustard, with a little lemon juice. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Add the tomatoes and the remaining lemon juice. Stir continuously as the mixture comes to a boil. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool. Store in a clean bottle. 

Karela (Bitter Melon) Pickle

Karela - 2 pounds (use small to medium sizes) Raw mango grated or cut into small bits - 1/2 pound Kalonji ( nigella seeds) -6 tsp. Red chilli powder - 3 tsp. Rai (mustard) powder - 2 tsp Salt to taste Kabuli Channa - 1 cup Mustard oil - 1 1/2 cup Saboot dhania (coriander seeds) - 2 tsp Saunf (fennel seeds ) - 2 tsp

Roast and coarse grind the coriander and fennel seeds. Soak the kabuli channas over night. Drain and dry on a muslin cloth. Peel the Karela. Rub half the salt on the kerala and set aside for 1 hour. Boil the Karelas till soft, then squeeze and dry them in the sun. Grate the raw mangoes or cut very finely after removing the peel. Heat 1/4 cup oil then cool it. Add kalonji, red chilli powder, rai powder, crushed saunf and dhania, remaining salt, grated raw mangoes and kabuli channa. Stuff the masala into the karelas and tie with a thread. Transfer to a jar. Keep the jar in the sun for 2-3 days. After 2-3

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days, heat the left over oil. Cool it and add to the Karelas. Keep in the sun for 1-2 days. Ready. 

Kerala Manga Kari (Fresh Mango)

green mango - 1 mediumchilli powder - 2 tablespoon (Ayyo!) mustard seeds - 1/4 teaspoonmethi seeds - 1/2 teaspoonturmeric powder - 1/4 teaspoonasofoetida powder - 1 teaspooncurry leaves - sprig

Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the mangoes and saute for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the manga and also add the the rest of the stuff. Mix the chopped mango with salt and store it in a glass jar for a couple of days. 

Kerala Neer Nellikai (Gooseberry for Pickle)

1 cup gooseberries 2 cups water salt to tasteA pinch of turmeric powder

Boil water in a bowl and when it is boiling add salt and turmeric powder. Then add the gooseberries and heat for a few minutes. Store the gooseberries along with water in refrigerator in air tight containers. This is a preserving method for gooseberries. These can be used in pickles when required. 

Lime Pickle #1

Lemons - 12Salt - 2 tspTurmeric Powder - 1/4 tsp

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Asafetida - a pinchDry Red Chilly - 12Fenugreek Seeds - 1/2 tspSesame Oil (Gingelly Oil) - 2 tbspMustard Seeds - 1/2 tsp

Cut the lemons into small pieces. Add a pinch of salt and turmeric powder and mix well. Add 1/2 cup water and set aside for a day. On the next day, fry the chilly and asafetida in some oil and powder it along with the salt. Fry the fenugreek in a dry kadai without adding any oil, then powder it. Add both the powders to the soaked lemon pieces and mix well. Heat up the sesame oil and splutter the mustard seeds in it. Add the mustard and the hot oil to the lemon and mix well. Cover and set aside for about a week. Stir evenly once or twice every day, and let sit for a week before using. 

Lime Pickle #2

6 fresh large Lime1/4 cup sesame oil4 tsp red chili powder2 tsp fenugreek seeds2 tsp mustard seeds1/4 tsp asafoetidaGhee for fryingSalt to taste

Cut the limes into medium pieces, and preseve the juice while cutting. Add salt, red chilli powder and asafoetida and mix well. Next day add 1/4 cup of sesame oil and set aside. Next day, add mustard seeds to 4 tsp of ghee and when it splutters, add fenugreek seeds and asafoetida. Add this to the pickle and mix. Store in refrigerator. 

Maamidi Kaya Menthi Mukkalu

Green mangoes 2 Red Chillies 8Fenugreek seeds 1/2 tablespoonMustard seeds 1 tablespoon

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Asofoetida 1/2 teaspoonJaggery 2 tablespoonsTurmericSalt to tasteGhee 4 table spoons

Peel and cut the mangoes into small pieces. Heat a kadai and fry fenugreek, mustard seeds and red chillies till the mustard seeds splutter. Powder them when cool. Add this powder, salt, turmeric, and jaggery to the raw mango pieces and mix well. Heat oil in a kadai and add the asofoetida to it, then pour the hot oil on to the mango pickle. 

Maavadu

Tiny unripe baby mangoes (Vadu Maangaai) - 4 cupsCastor Oil (Vilakkennai) - 1 tbsp Mustard Seeds - 3 tspSalt - 1/2 cupChilly Powder - 1/4 cup

Wash and wipe the mangoes. Apply the castor oil and mix evenly. Make a paste out of the mustard seeds, adding little water. In a large container (preferably a "jaadi"), place the mangoes and add the ground mustard paste, salt and chilly powder. Mix thoroughly. Cover and set aside. Stir well a couple of times every day for several days, until the mangoes are all soaked well. 

Magayi (Dried Mango) Pickle

10 large raw mangoes 1/2 pound salt 1/4 kg red chili powder 1 tbsp turmeric powder 2 tbsp fenugreek seeds 3 tbsp mustard powder Ghee1 tsp asafetida 2 tsp mustard seeds

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Roast mustard seeds and powder them, Do the same with the fenugreek seeds. Wash the raw mangoes well and wipe them clean. Cut them into thin flat long slices. Mix the pieces with 1/2 quantity of salt and turmeric, coating well. Store the mix in an airtight ceramic jar. When mixed with salt, mango pieces ooze water. Leave it for 2 days, and on the 3rd day, squeeze the pieces gently to separate the juice from the mangoes flesh. Spread the mango pieces out and dry them in hot sun, just until well dried, but not hardened. Keep the jar along with the sap in the sun. Once dried, add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix. Heat oil in a wok and add mustard seeds and asafetida. Allow the oil to cool, then mix into the pickle. Store in a ceramic jar. 

Mango Ginger Pickle

4 inches Mango ginger (a type of seasonal ginger) Salt to tasteGhee for frying2 tsp mustard seeds2 green chillies

Scrape and chop the mango ginger into thin round pieces, keeping the juice. Mix salt into the juice. Heat a little ghee, add mustard seeds and sliced green chillies, then mix in the mango ginger. Allow it to soak for one day and then use. 

Mango Pickle #1

2 pounds mango pieces1/2 tbsp. Kalonji seeds1/2 tbsp. Saunf (fennel), coarsely crushed1/2 tbsp. methi seeds coarsely crushed1/2 cup salt2/3 cup red chilli powder 2 tbsp. turmeric2 1/2 cups mustard oil

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Take mango pieces in large wide bowl or jar. Pour all ingredients over them, except oil. Mix very well with clean dry hands of wooden spatula. Keep in sun for 4 days. Stir once, check for taste. Heat oil very well till smoky. Cool to almost room temperature. Add to pickle and mix well. Pour into clean, dry pickle jars. Press down firmly with back of the spoon. There should be enough oil to form a layer over surface of pickle. Tie with a thin muslin, before placing lid. Allow to mature for 10-12 days before using. 

Mango Pickle #2

Raw (Unripe) Mango - 1Salt - 1/2 tspChilly Powder - 1/2 tspAsafetida - a pinchMustard Seeds - 1/2 tspOil - 1 tsp

Cut the mango into tiny pieces. Add the salt and chilly powder and mix well. Heat up the oil and fry the mustard and asafetida. Add to the mango and stir well. Adjust salt and chilly quantities according to taste. 

Mango Pickle With Light Oil

Mangoes cut into 1/2" pieces without peeling - 2 poundsSalt - 1/8 cupMustard Oil - 3-4 Tsp Asofoetida - 1/2 Tsp Kalongi (Nigella seeds) - 2 TspHaldi (turmeric) - 2 tspRed chilli powder - 1-1/2 tspSaunf (fennel seeds) - 2 tspSaboot Dhania (coriander seeds) - 1 tsp

Roast and dry grind the fennel and coriander. Wash and cut mangoes into 1/2" cubes. Apply salt and leave it overnight. Dry the mango pieces on a clean cloth for 4-5 hours. Heat Oil. Remove from fire. Add asofoetida and Kalongi. Add haldi, red chilli powder and freshly roasted and ground saunf

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and saboot dhania. Mix well. Add mangoes and mix well. Store in a clean jar. Keep in the sun for 2-3 days. 

Mango Relish

Sour green mangoes 2 poundsChilli powder 2 tspSalt 3 tspSugar 1 poundLemon juice 1/3 cupGinger 2 inchesCloves 3Cinnamon 2 piecesPeppercorns 1 tsp

Slice the mangoes thinly and mix with salt, keep aside for two hours. Pour the lemon juice in a bowl, stand it in a larger bowl of cold water. Place it on fire, bring to a boil and remove from fire. Crush ginger, cloves, cinnamon and pepper, and add them to the warm lemon juice. Keep covered. Strain after two hours. Squeeze the salted mango gently and remove the excess water. Place the mango in a thick vessel (copper bottomed stainless steel). Add sugar and chilli powder. Cook till the sugar melts and becomes a thick syrup. Add the lemon juice, remove from fire and store in a clean, dry bottle or jar. 

Mango Thokku

Raw (Unripe) Mango - 2Salt - 2 tspChilly Powder - 2 tspAsafetida - a pinchOil - 2 tbspMustard Seeds - 1/2 tspFenugreek - 1/2 tspTurmeric Powder - 1/2 tsp

Wash and peel the mango. Grate into thin pieces. Fry the fenugreek in a dry kadai, without adding any oil. Powder it coarsely. Heat up the oil in the same kadai and fry the mustard and asafetida. When the mustard seeds have

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spluttered add the grated mango, salt and chilly powder and mix well. Reduce the heat to low and stir frequently. After about 5 minutes, add the powdered fenugreek and mix well. Stir over the low fire for a few more minutes until the thokku no longer sticks to the sides of the kadai. Remove and after it has cooled down, store in a clean, dry container. 

Mixed Vegetable Pickle

Mixed, finely chopped vegetables - 4 cupsLemons - 6 big Red chilli powder - 1/2 cup Salt to taste (use lots) 1/2 cup Oil Mustard seeds - 1/2 tsp. Fenugreek - 1/2 tsp. Cumin seeds - 1/2 tsp.

Dry road and powder the fenugreek and cumin. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture. Mix together salt, chilli powder and lemon juice and mix into vegetables gently. Heat oil, add mustard seeds to splutter and remove from fire. Cool down to room temperature and mix with pickle. Add fenugreek and cumin powder at the end. Mix the pickle once or twice every four hours for one day. This pickle stays good for one week only. 

Nellikaai (Gooseberry) Pickle

Gooseberry - 1-1/2 cupsSalt - 3 tspChilly Powder - 2 tspAsafetida - a pinchGingelly (sesame) Oil - 1/4 cup Mustard Seeds - 1/2 tsp

Heat up the oil in a kadai and fry the mustard and asafetida. Add the whole berries and salt and stir fry for a few minutes. When the berries are cooked

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(sautéed), add the chilly powder and mix well. Stir it over a low flame, cooking for a couple of minutes. Put up in a jar in the usual way. 

Nimboo Ka Achaar (Stuffed Lemon)

Lemon 2 pounds Sugar 1 poundSalt - 1/4 cup Black peppercorns, coarse ground - 2 teaspoons

Wash the lemons, dry them with a clean cloth. Slit the lemons into 4 halves, taking care not to cut till the end. Mix sugar, salt, and coarsely ground black pepper. Fill the masala mixture in the slit lemons. Transfer the lemons to a clean jar. Cover the pickle with the left over masala. Keep it in sun for 5-6 days till sugar melts. Shake the jar daily and keep inside in the evenings. This pickle is ready within 15-20 days. 

Nimbu Pickle

Lemons 6Salt 5 tsp. Chili powder 5 tsp. Turmeric pinchAsofoetida 1 tsp. Methi 1 tsp. Oil 5 tbsp.

Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and asofoetida. Spread this mixture over the lemons. Mix thoroughly. Store in airtight jar, in refrigerator. 

Pachi Nimmakaya Pachadi

Lemon- 12 (ripe and yellow coloured) Oil- 1 small cupAsafoetida- 1/8 tsp

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Red chilli powder- 1 cup (as per taste) Methi(fenugreek) seeds- 2 tspsMustard seeds- 2 tspsSalt - as required3 tsp. red chilli powder1/2 tsp. cumin seeds1/2 tsp. methi seeds1/2 tsp. sesame seeds1/8 tsp. asafoetida1/2 tsp. turmeric powder1 tbsp. salt

Fry mustard seeds and methi seeds separately in a pan without any oil, and powder them. Cut lemons into small pieces, adding salt to it and keeping it in a dry vessel with lid for 3 to 4 days. Sun dry it for 3 days, keeping muslin cloth on the vessel. After 3 days, add methi and mustard powder, dry red chilli powder, and salt. Heat oil and fry a little asafoetida, then mix it into pickle. Cool and store in a dry bottle. Use a dry spoon for serving. 

Simla Mirch Pickle

4 big Green peppers (simla mirch) 5 medium Lemons4 tbsp ghee Salt to taste2 tsp Mustard seeds1 tsp Asafoetida powder1 tsp Turmeric powder

Chop the green pepper (de-seeded) into large chunks. Place in a bowl and cover wtih lemon juice so they're fully immersed in the juice. Heat ghee in a pan, add mustard seeds, asafoetida powder and turmeric powder and fry, then pour it over the mirch (green pepper) and mix well. Let the mixture cure for a week before using. 

Sri Lanka Lime Pickle

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25 Limes or lemons1/3 pound SugarSalt to taste2 cups lime or lemon juice

Pierce the limes using a fork. Mix lime juice, salt and sugar (preferably in a clay pot) and heat on a stove while stirring. When mixture begins to boil, add the limes (including any juice left behind). Continue to heat, turning the limes from time to time. Heat until the lime rinds discolor and shrink. Remove from heat and let it cool for awhile. Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months. 

Strawberry Pickle

Strawberries cleaned, cut into pieces and dried with a cloth - 1 pound Chhuaras (dry dates) deseeded and cut lengthwise - 1/2 pound Chilli Oil - 2/3 cupMustard seeds (rai) roasted and ground - 2 teaspoons Methi daana ( fenugreek seeds) roasted and ground - 1/2 teaspoonSalt to tasteSaunf (aniseeds) - 1/4 teaspoonBlack jeera (cuming) 1/4 teaspoonKashmiri chillies fried and cut into juliennes - 4 Kishmish (raisins) fried - 1/4 cupBadaam (almonds) sliced and fried - 1/4 cupJuice of lemons - 5 Sugar - 1-1/2 pounds

Dissolve sugar in lemon juice and boil. Add dates and strawberries and cook thoroughly till it becomes thick and dry. Heat the chilli oil and pour it over this date and strawberry mixture. Add ground mustard seeds, fenugreek seeds, salt, saunf and black jeera. Add fried almonds, raisins and Kashmiri chillies. Mix and store in airtight containers. 

Stuffed Green Chilli Pickle

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Green chillies (slightly thick ones) - 15-20Rai (mustard) powder - 8 Tsp Haldi (turmeric) - 1 Tsp Salt - 3Tsp Amchoor (mango) - 8Tsp Mustard Oil - 6Tsp

Wash and wipe green chillies. Slit the chillies carefully along one edge and dry in shade for 1-2 hours. Mix all the dry masalas. Mix 1Tsp of oil to them to blind the masalas together. Fill the prepared masala in the chillies. Heat 4 to 5 Tsp of oil in a khadai or a pan. Add the green chillies and saute for 2-3 minutes on low flame till the chillies become slightly soft. Do not let them get discoloured. Fill in sterilized bottles. 

Stuffed Red Chili Pickle #1

15 Fresh Red chillies2 tbsp Mustard seeds1 tbsp Amchoor (mango) powder1 tbsp Saunf (fennel) 1 tbsp Jeera (cumin) 1 stp Peppercorn1 tsp Cloves5 Black Cardamoms2 Cups GheeSalt to Taste

Dry chillies with a soft cloth. Remove stem and cut from the top. Hollow from inside removing seeds and pulp with the stem of 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. Stuff chillies with this masala 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 before using. 

Stuffed Red Chilli Pickle #2

Big Red Chillies - 1 pound Methi seeds roasted and ground - 6 Tsp 

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Red chilli powder - 6 Tsp Amchoor - 2 Tsp Saunf (fennel seeds) roasted and ground coarsely, 2 TspSalt to taste Garam masala - 6 Tsp Rai powder (mustard powder) - 1 TspJeera powder (cumin) roasted & ground coarsely - 1 TspLemons - 4 Ghee - 2 Cups

Remove the stem of the chillies and slit the chillies along one side. Remove the seeds. Then wet all the ingredients with lemon juice and 4-5 Tsp oil which has been heated and cooled. Pack the masala tightly inside the chillies and pack them in a jar. Heat the left over oil to smoking point. Cool it & pour over the chillies. Keep the pickle for one week, shaking the jar carefully every day. Then use. 

Sweet Kathal Pickle

Kathal (jackfruit) peeled and cut into 1 1/2" pieces Lemon juice - (1 Cup) Gur (Jaggery) - 1/2 lb. Salt - 1/8 cup Dhania Powder - 2 Tblsp. Saunf (aniseeds) - 2 TblspRed Chilli powder - 2 TblspGinger powder - 1 Tblsp

Boil the kathal in salted water till soft. Dry for 5-6 hours on a muslin cloth. Boil gur and Lemon juice for about 5 minutes till the gur dissolves completely. Pass it through a sieve or remove the dirt from top with a strainer. To the gur syrup add salt, dhania powder, saunf, red chilli powder and ginger powder. Add the dried kathal and store in a clean jar. 

Tamatar Ka Achaar

Tomatoes - 1 Kg Haldi (turmeric) - 2Tsp 

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Ginger chopped finely - 25 Gms Red chilli powder - 2 Tsp Whole dry red chillies - 4 Lemon juice - 1 Cup Sugar - 1 Cup Mustard oil - 1 Cup Salt to tasteJeera (cumin seeds) - 2 teaspoonsMethi daana (fenugreek seeds) - 1 teaspoon

Dry roast and coarse grind the cuming and methi. Clean tomatoes and cut into small pieces. Chop ginger finely. Dry roast jeera and methi seeds and grind coarsely. Heat oil, add ginger and fry till light brown. Break red chillies into 3-4 pieces and add to ginger. Fry for a few seconds. Add chopped tomatoes and cook till tender. Keep stirring constantly. Add sugar and cook till it dissolves. Add lemon juice, salt, haldi, freshly ground methi and jeera. Cook for 5 minutes. Remove from fire. Cool and fill in a clean jar. 

Tetuler Achaar (Bengali Tamarind Pickle)

Tamarind (tetul) paste, 2 lemon-sized pieces4 tablespoon gur (juggery) 6-8 green chilis, minced3 teaspoons mustard paste1 teaspoon anise (mouri), ground1/2 cup mustard oil salt to taste

Take the required amount of tetul. Add gur, some green chilies, mustard paste, mustard oil, and salt to taste. Add fried mouri, whole or ground. Marinate tetul with the ingredients and leave it in the sunlight everyday for about a week for it to bake naturally. When the sauce becomes thick and sticks with the tetul, it is done. 

Tiyya Nimmakaya Pachadi Mukkalu (Sweet & Sour Pickle)

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Lemons (ripe and yellow) - 12Jaggery - 1 cupGhee - 1 small cup Red chili powder - 4 tspsFenugreek seeds - 3 tspsMustard seeds - 2 tspsAsafoetida - 1/8 tspSalt to tasteGreen chillies- 10

Cut lemon and green chillies into small pieces. Fry mustard and fenugreek seeds in a dry pan, then cool it and powder it. Heat oil in a pan, add lemon pieces and green chillies and cook it for a while, adding jaggrey powder to it. Cook till it becomes thick then add red chilli powder, fenugreek, mustard powder, and salt. Heat oil in a separate pan and fry mustard seeds till they splutter, add a pinch of asafoetida and mixing that into the pickle. Cool it and store in a dry bottle. 

Tomato Niluva Pachhadi

2 pounds TomatoesGhee1/4 cup salt2 tsp turmeric2 cups Red chillie powder5 red chilliesTamarind paste, lime sized2 tsps mustard2 tsps Fenugreek seeds few curry leaves

Wash the tomatoes and clean them with a neat dry cloth. Cut them into little pieces and place them in a bowl. Add the salt and turmeric. Mix the contents thoroughly. Add the tamarind and place it in the sun. As the mixture dries up, take the remaining juice and set aside. Dry the tomatoes, frequently stirring it for 4-5 days. You can mix the juice extract back into the tomatoes in small quantities each day, so more is absorbed into tomatoes, and less evapporated into the air. When the tomatoes are fully dried, add the red chillie powder. Fry the fenugreek seeds, then cool and powder them. Add it to the tomatoes. Grind the tomatoes to a rough paste. In a fry pan heat the

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oil and fry the seasoning with mustard, red chilles and curry leaves. Turn off the flame and allow it to cool. Once the oil gets completely cooled add the grinded paste to it. Store it in a clean and dry air-tight jar. This will last for a year. 

Tomato Pickle

2 pounds tomatoes2 tbsp Rock (or kosher) salt1/2 tsp haldi (turmeric) 1/2 tbsp Methi seeds (yellow) 10 or more curry leaves1/4 tsp Jeera (cumin) 1/2 tbsp Mustard seeds2 tbsp chilly powder1/2 tbsp coriander powder7-8 Red chilliesSalt as per taste1/2 tbsp pickle masalaGhee

Chop the tomatoes at least 5 hours before preparing the pickle. Add rock salt. Mix all the powder masala together except jeera, methi seeds, and mustard seeds. First heat the vessel for 2 minutes, adding the required quantity of ghee in it and get it quite hot. Add methi seeds and stir till it becomes light brown in colour then add curry leaves. Fry till the chillies and the curry leaves became crisp, then add jeera and mustard seeds, and then add in the tomatoes. Add in all the mixed masalas. Cook the mixture till the tomatoes are cooked. Add about 1/8 tsp ground methi seeds (or any similar preservative) when the mixture is warm. Let the oil come up and then put in a glass bottle for storage. 

Tomato Thokku

Tomato - 1 kgSalt - 1/4 cupOil - 1/2 cupChilly Powder - 1/2 cupVenthayam (fenugreek) - 1/4 tspTurmeric Powder - 1 pinch

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Tamarind paste - 2 tspMustard Seeds - 1/2 tspJaggery - 1 tsp

Wash the tomatoes and wipe off with a clean cloth. Cut into quarters. Make a fine thick paste out of the tomatoes, salt, tamarind and jaggery. Fry the venthayam in a dry kadai and powder it. Add this to the paste along with the chilly powder. Heat up the oil and fry the mustard seeds and asafetida. Add the paste and stir well over a low flame for about 8 - 10 minutes. Let the paste thicken to about 1/2 of its original volume. Stir frequently to mix well. Let it cool and the store in a clean, dry container.