Pickles


I love pickles. I can eat pickle with anything. I love making them too. This one has been on my to make list since long. I never knew whom to ask about it. Two days back I was getting so bored at night and I couldn’t sleep. So, perfect thing was to go to kitchen and see what to cook. It was around 2 am…. I got carrot, cauliflower, raddish and lemon. I got started then…

Ingredients

  1. Carrots                                          1, sliced into thin and long peices
  2. Cauliflower                                   1/2 cup, cut into small florets
  3. Lemon                                           1, cut into long and thin pieces
  4. Lemon juice of 2-3 lemons
  5. Radish                                           1/2, peeled and sliced into thin and long pieces
  6. Til oil (Sesame oil)                      5-6 tbsp
  7. Rai (Mustard seeds)                   1-1/2 tsp
  8. Jeera (cumin seeds)                   1tsp
  9. Fennel seeds (saunf)                  1tsp
  10. Fenugreek seeds                          1/2tsp
  11. Asafoetida                                     1-1/2 tsp
  12. Corriander seeds                         1/2 tsp
  13. Turmeric powder                        3 tsp
  14. Red chilly powder                       4-5 tsp
  15. salt to taste

Methods

  • Wash and cut all the vegetables.                                                                                                                                                                                                                
  • Add til oil in a kadhai (Pan) and mustard seed, cumin seeds, fennel seeds, corriander seeds and fenugreek seeds. Once they crackle add the asafoetida and soon add turmeric powder and add the cut lemon pieces. Let the lemon cook well.
  • Add all the cut vegetables. On a high flame saute it for 1 minute and add chilly powder and salt.
  • On a medium flame let it cook for 3-5 minutes. Before turning off the gas, turn the heat to high and saute again for 3 minutes. Turn off the gas and add the lemon juice.

  • Let it set for one day. Store in a clean and dry glass jar and keep refrigerated.

  • Enjoy the pickle with roti (Indian bread) or curd rice.

Notes

  • Cook the lemon well, other wise it may taste bitter.
  • Do not let the turmeric burn, be quick in adding the ingredients.
  • Check the salt for the pickle only the next day after preparation.
  • Store in clean and dry glass jars or bottles and in the refrigerator only. Since, home made pickles don’t contain preservatives try preparing in small quantities.

This is one of my favorites. I remember my mom used to make this when I was a kid. Me and my elder brother would add this pickle in a glass of buttermilk and have. This pickle tastes best with curd rice, dosa, idli, appam, etc..

Its very easy to make and does not take much time too. Store in a proper container and keep it refrigerated. Since its homemade and does not contain any preservative, its better to make small quantities. 

Ingredients 

  1. Raw mango                                                                                   4 medium raw mangoes              
  2. Salt                                                                                              4 tea spoons (according to your taste)
  3. Til oil (Gingelly oil)                                                                        7 tbsp
  4. Mustard seeds                                                                                 2 tsp
  5. Fenugreek seeds                                                                            1/2tsp
  6. Asofoetida (hing)                                                                           2tsp
  7. Turmeric powder                                                                           3 and a 1/2tsp
  8. Chilli powder                                                                                5 heaped tsp

 

How to proceed

  • Wash the raw mangoes well and wipe them dry and clean. Cut them into small pieces and set aside.

  • Take a pan and add til oil, mustard seeds and fenugreek seeds. Once they crackle, add asofoetida and turmeric powder and turn off the gas. Now add the chilli powder, you can see bubbles forming when you stir the mixture. Add the cut mangoes and salt and mix well. Let the pickle settle for some time. Enjoy this homemade pickle. No cooking required at all.
Raw mango pickle