Category Archives: Chutney pickle jam recipes

Raw Mango Chutney Recipe

Raw Mango Chutney Recipe

Mango Chutenys  have always delighted us and have always complemented our meals. With the onset of summer season starts the season of mangoes. A time we all eagerly await . Raw mango chutney with their tangy flavors just add that zingy taste to our meals.

Here is an easy recipe with step by step pictures to make Raw mango chutney. I am sure everyone will relish its amazing taste. Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal.

Directions

Getting ready:

Peel the mango with a peeler and chop its pulp into small chunks, place them in a bowl.

mango chutney

Chop the ginger into small chunks.

mango chutney Making:

Take mango, green coriander, mint leaves, ginger, salt, black salt, roasted cumin powder, green chilies, asafoetida and ½ cup of water in a mixer jar and grind everything into very fine paste.

mango chutney

Transfer the chutney in a bowl, raw mango chutney is now ready to serve.

mango chutney Serving:

Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal. Keep this chutney in refrigerator and relish eating it for 7 days.

Raw Mango Chutney Recipemango chutney
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango – 1
  • Green coriander – 2 cups (roughly chopped)
  • Mint leaves - ½ cup
  • Asafoetida – 2 pinches
  • Salt - ½ tsp or to taste
  • Black salt - ½ tsp
  • Roasted cumin powder – 1 tsp
  • Ginger baton – 1 inch
  • Green chilies – 3-4
Instructions
  1. Peel the mango with a peeler and chop its pulp into small chunks, place them in a bowl.
  2. Chop the ginger into small chunks.
  3. Take mango, green coriander, mint leaves, ginger, salt, black salt, roasted cumin powder, green chilies, asafoetida and ½ cup of water in a mixer jar and grind everything into very fine paste.
  4. Transfer the chutney in a bowl, raw mango chutney is now ready to serve.
  5. Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal. Keep this chutney in refrigerator and relish eating it for 7 days.

 

 

4 Chutneys for Navratri Vrat – Phalahari chutney recipe

4 Chutneys for Navratri Vrat  – Phalahari chutney recipe

You have had chutney’s on usual days here are some delightful chutney recipes to be relished specially during vrat. These 4 kinds of chutneys can be relished with any snack or main course dish during vrat.

Here is an easy step by step recipe with pictures to make chutneys specially for vrat , Enjoy

Direction:

Getting ready :

For for Spicy Green Coriander Chutney take 100 gm green coriander and wash it. Remove the thick stalk from it. Dry it until all the water dries up. Chop the green coriander. Take 2 green chilies. Take 20 to 25 mint leaves wash it.

chutney

For making coconut chutney take fresh coconut and grate it.

chutney

Roast ½ cup peanut.

chutney

Take 2 ( 250 grams) raw mangoes.

chutney

Making  Green Coriander chutney:

Put the chopped green coriander and green chili into the jar. Also add 20 to 25 mint leaves to it followed by ¾ tsp rock salt ( sendha namak) and ½ tsp roasted cumin powder.Add a little water to it and grind it to make paste. Once the paste is ready add half a lemon’s juice into it. Run the mixer once again. Tempting green coriander chutney is ready.

chutney Making Coconut Chutney:

Take 1 cup grated coconut. Add 2 green chilies to it with 2 tbsp green coriander. Also add juice from half a lemon i.e 1 to 1. 5 tsp and more than ½ tsp rock salt ( sendha namak). Add 2 to 3 tbsp water to it. Grind the chutney into a fine paste. Take it out in a bowl. Yummy coconut chutney is ready.

chutney Making  Peanut Chutney :

Take ½ cup roasted peanuts , put it in a jar followed by 2 green chilies. Also add juice from half a lemon. A little more than ½ tsp rock salt ( sendha namak) or to taste. Add ½ cup water to it.
Churn the chutney bit coarsely. Take it out in a bowl.

chutney

For tempering the chutney heat the tadka pan first. Then add 1 or 2 tsp oil into it. Oil is hot enough. Add 1 tsp sesame seeds to it. Let it crackle. Once it is golden brown add 6 to 7 chopped curry leaves to it. Reduce the flame. Pour the tempering over the chutney. Mouth drooling Peanut chutney is ready.

chutney

Making Sweet Mango Chutney  :

Peel off the green skin from the mangoes. Then cut the big pieces from it. Cut it into small pieces.Add the mangoes to the pan. Add ½ cup water. Turn on the flame. Let it boil for 6 to 7 minutes and then check it.. After 7 minutes check the mangoes. Mangoes have turned soft. Press it they can be easily mashed. Mangoes are ready. Mash it with the ladle. You can also cool it and mix it in mixer.

chutney

Add  ½ cup crumbled jaggery to the mangoes. Add ½ cup water to it. Cook it .Then For the masala add ¾ tsp rock salt ( sendha namak) , 1 tsp roasted cumin powder, ¾ tsp garam masala, ¼ tsp black pepper powder and cook the chutney until the jagery melts and the chutney is dense. Stir it at intervals. Chutney is dense and ready . Take it out in a bowl.

chutney Serving :

Relish these Mouth drooling Spicy Green Coriander Chutney, Coconut Chutney, Peanut Chutney and Sweet Mango Chutney and relish it with your favorite food during the vrats.

4 Chutneys for Navratri Vrat - व्रत वाली 4 चटनियां - Phalahari chutney recipechutney
Author: 
Recipe type: Misscelaneous
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for Spicy Green Coriander Chutney
  • Green coriander - 100 grams
  • Lemon - Half
  • Sendha Salt - ¾ tsp or to taste
  • Roasted Cumin Powder - ½ tsp
  • Mint leaves - 20 to 25
  • Green chili – 2
  • Ingredients for Coconut Chutney
  • Fresh Coconut - 1 cup (grated)
  • Green coriander - 2 tbsp
  • Lemon - Half
  • Green chili - 2
  • Sendha Salt - more than ½ tsp or to taste
  • Ingredients for Peanut Chutney
  • Roasted peanut - ½ cup
  • Sendha Salt - ¾ tsp or to taste
  • Green chili - 2
  • Lemon - Half
  • Oil - 2 tsp
  • Sesame seeds - 1 tsp
  • Curry leaves - 7 to 8
  • Ingredients for Sweet Mango Chutney
  • Raw Mango - 2 (250 grams)
  • Jaggery - ½ cup (100 grams)
  • Sendha Salt - ¾ tsp or to taste
  • Black Pepper Powder - ¼ tsp
  • Garam Masala - ¾ tsp
Instructions
  1. Spicy Green Coriander Chutney
  2. Take 100 gm green coriander and wash it. Remove the thick stalk from it. Dry it until all the water dries up. Chop the green coriander.
  3. Take 2 green chilies and chop them.
  4. Take 20 to 25 mint leaves wash it.
  5. Put the chopped green coriander and green chili into the jar. Also add 20 to 25 mint leaves to it followed by ¾ tsp rock salt ( sendha namak) and ½ tsp roasted cumin powder.
  6. Add a little water to it and grind it to make paste. Once the paste is ready add half a lemon’s juice into it. Run the mixer once again. Tempting green coriander chutney is ready.
  7. Coconut Chutney
  8. Take fresh coconut and grate it.
  9. Take 1 cup grated coconut. Add 2 green chilies to it with 2 tbsp green coriander. Also add juice from half a lemon i.e 1 to 1. 5 tsp and more than ½ tsp rock salt ( sendha namak). Add 2 to 3 tbsp water to it. Grind the chutney into a fine paste. Take it out in a bowl. Yummy coconut chutney is ready.
  10. Peanut Chutney
  11. Roast ½ cup peanut.
  12. Take ½ cup roasted peanuts , put it in a jar followed by 2 green chilies. Also add juice from half a lemon. A little more than ½ tsp rock salt ( sendha namak) or to taste. Add ½ cup water to it. Churn the chutney bit coarsely.
  13. Take it out in a bowl.
  14. For tempering the chutney heat the tadka pan first. Then add 1 or 2 tsp oil into it. Oil is hot enough. Add 1 tsp sesame seeds to it. Let it crackle. Once it is golden brown add 6 to 7 chopped curry leaves to it. Reduce the flame.
  15. Pour the tempering over the chutney. Mouth drooling Peanut chutney is ready.
  16. Sweet Mango Chutney :
  17. Take 2 ( 250 grams) raw mangoes.
  18. Peel off the green skin from the mangoes. Then cut the big pieces from it. Cut it into small pieces.
  19. Add the mangoes to the pan. Add ½ cup water. Turn on the flame.
  20. Let it boil for 6 to 7 minutes and then check it.
  21. After 7 minutes check the mangoes. Mangoes have turned soft. Press it they can be easily mashed. Mangoes are ready. Mash it with the ladle. You can also cool it and mix it in mixer.
  22. Add ½ cup crumbled jaggery to the mangoes. Add ½ cup water to it. Cook it .
  23. For the masala add ¾ tsp rock salt ( sendha namak) , 1 tsp roasted cumin powder, ¾ tsp garam masala, ¼ tsp black pepper powder and cook the chutney until the jagery melts and the chutney is dense. Stir it at intervals. Chutney is dense and ready . Take it out in a bowl.
  24. Serving :
  25. Relish these Mouth drooling Spicy Green Coriander Chutney, Coconut Chutney, Peanut Chutney and Sweet Mango Chutney and relish it with your favorite food during the vrats.

 

Parwal Pickle Recipe — Parval Achar Recipe

Parwal Pickle Recipe — Parval Achar Recipe

Try out this amazing innovation of taste in lip smacking Parwal Pickle recipe. You might have tried out the usual pickles made from mango, lemons etc. Team up this one of a kind Bottle gourd pickle with any meal and relish amazing flavors. I am sure this pickle recipe will take everyone by surprise.

Here is an amazing Parwal Pickle recipe with pictures to make a tantalizing pickle very easily. Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Enjoy

Directions

Getting ready:

Scrape the outer layer of the parwal with a knife and cut the stalk from both the ends. Place them in a bowl and wash them thoroughly. Drain out the excess water from them. Now chop the parwal into ½ cm thick round pieces and place them in a bowl.parwal pickle

Making:

Place a vessel on flame and pour enough water into it to immerse to parwal nicely. Cover and let it simmer. When the water starts boiling, drop the parwal into it. Cover and cook them for another 3 minutes after the water starts boiling again.parwal pickle

5 minutes later, parwal will be boiled completely. Turn off the flame and transfer them on a sieve placed over a bowl. Now spread the parwal on a clean cloth and place them under sunlight or fan for an hour. After an hour, parwal will get dried then place them in a bowl.

parwal pickle

Place a pan on flame and pour oil into it. When the oil reaches smoke point, reduce the flame to low and allow the oil to cool down a bit. Oil has cooled down a little, drop the parwal into it. Add asafoetida and turmeric powder into the oil as well. Saute everything for a while and then turn off the flame.parwal pickle

Now add yellow mustard powder, fennel powder, fenugreek powder, salt and red chilly powder into the parwal. Stir to mix all the ingredients really well.

parwal pickle

Parwal has coated with the masala nicely, now add the vinegar into it and mix it thoroughly. Vinegar increases the taste and shelf life of the pickle. Parwal pickle is now ready, transfer it to a plate. You can consume the pickle right now but it will taste more scrumptious after 2 days. Store the pickle in a container and stir it thoroughly once in a day with a spoon.

parwal pickle

Serving:

Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Store this pickle in a container and relish eating it for 3 months.

Suggestion

  • Sterilize the container before storing the pickle. Use clean and dry spoon to take out the pickle.
Parwal Pickle Recipe -- Parval Achar Recipe
Author: 
Recipe type: pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Parwal – 9 medium size (300 grams)
  • Mustard oil - ¼ cup
  • Vinegar – 2 tbsp
  • Yellow/black mustard powder – 3 tsp
  • Fennel powder – 2 tsp
  • Fenugreek powder – 2 tsp
  • Salt – 2 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Asafoetida – 2 to 3 pinches
Instructions
  1. Scrape the outer layer of the parwal with a knife and cut the stalk from both the ends. Place them in a bowl and wash them thoroughly. Drain out the excess water from them. Now chop the parwal into ½ cm thick round pieces and place them in a bowl.
  2. Place a vessel on flame and pour enough water into it to immerse to parwal nicely. Cover and let it simmer. When the water starts boiling, drop the parwal into it. Cover and cook them for another 3 minutes after the water starts boiling again.
  3. minutes later, parwal will be boiled completely. Turn off the flame and transfer them on a sieve placed over a bowl. Now spread the parwal on a clean cloth and place them under sunlight or fan for an hour. After an hour, parwal will get dried then place them in a bowl.
  4. Place a pan on flame and pour oil into it. When the oil reaches smoke point, reduce the flame to low and allow the oil to cool down a bit. Oil has cooled down a little, drop the parwal into it. Add asafoetida and turmeric powder into the oil as well. Saute everything for a while and then turn off the flame.
  5. Now add yellow mustard powder, fennel powder, fenugreek powder, salt and red chilly powder into the parwal. Stir to mix all the ingredients really well.
  6. Parwal has coated with the masala nicely, now add the vinegar into it and mix it thoroughly. Vinegar increases the taste and shelf life of the pickle. Parwal pickle is now ready, transfer it to a plate. You can consume the pickle right now but it will taste more scrumptious after 2 days. Store the pickle in a container and stir it thoroughly once in a day with a spoon.
  7. Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Store this pickle in a container and relish eating it for 3 months.

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Pickles always add taste to your meals. This special Andhra Style Amla Pickle with flavorful spices  like sesame seeds, fenugreek seeds, yellow mustard that impart a special flavor to the pickle. You might have the usual Gooseberry pickle with meals. Now try tempting Andhra Style Amla pickle and bring the South Indian flavors right on your platter,

Here is an easy recipe of Andhra Style Amla Pickle with pictures to make tantalizing pickle.  Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. Enjoy

Directions:

Getting ready:

Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ – ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.amla pickle

Making:

Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.amla pickle

Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.amla pickle

Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.amla pickle

Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.amla pickle

Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly. amla pickle

Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely. amla pickle

Serving:

Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. This pickle keep good from 6 months to almost an year. To increase the shelf life of the pickle, heat sufficient oil to immerse the pickle and pour it into the jar containing pickle. 

Suggestion: 

  • Sterilize the container in which you are storing the pickle. Use clean and dry spoon to take out the pickle.  

 

Amla Pickle Recipe Andhra style - Andhra Style Spicy Amla pickle Recipeamla pickle
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberries – 500 grams
  • Sesame oil – 1 cup
  • Yellow/black mustard seeds – 4 tbsp
  • Sesame seeds – 4 tbsp
  • Salt – 4 tbsp
  • Deggi red chilly powder – 4 tbsp
  • Turmeric powder – 1 tbsp
  • Fenugreek seeds – 2 tbsp
  • Asafoetida - ¼ tsp
Instructions
  1. Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ - ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.
  2. Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.
  3. Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.
  4. Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.
  5. Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.
  6. Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly.
  7. Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely.

 

Tendli Pickle Recipe – How to make Tindora Pickle

Tendli Pickle Recipe – How to make Tindora Pickle

Tendli or kundru pickle is one of the popular and traditional pickle recipe.  Ivy gourd is a very common vegetable available all over India. It is very crispy, delicious to eat even when it is raw. There is no strong smell or taste to theses gourds. Pickling them is a novel idea and this pickle tastes different from the regular pickles.

Here is a quick and easy recipe with pictures to Make tendli pickle. The tendli pickle recipe is mouth watering and tastes great with chapatis, rice or as a side dish with meals.The taste of the pickle is spicy, tangy yet sweet and flavorful. This Ivy gourd pickle is an easy dish which can be prepared instantly. So here, have a detailed look at the list of ingredients used and the method for preparation of this traditional Ivy gourd pickle.

Directions:
Getting ready:

Rinse kundru thoroughly with water. Drain out excess water from them and allow them to dry out completely. Remove their stalks from both the sides. Cut them longitudinally into 4 pieces.tindora pickle

Place them in a big bowl and add salt to it. Mix it really well. Cover the bowl and keep it outside under the sun rays for 3-4 hours so that the kundru releases all its juice. Then prepare its pickle.tindora pickle

Making:

After 3-4 hours, kundru has released all its juice. Strain it out with a sieve. Keep it aside.tindora pickle

Heat a pan and add fenugreek seeds, fennel seeds and yellow mustard seeds into it. Keep stirring continuously and dry roast the spices for 1-2 minutes to remove the moisture in them. Keep the flame on low. Don’t roast them too much so that they change their colour.tindora pickle

Spices are now roasted aptly. Turn off the flame. Transfer it to a bowl. Allow it to cool down completely. After that, coarsely ground the roasted spices in a mixer grinder.tindora pickle

Place a pan on flame and pour mustard oil into it. Allow it to heat completely. Turn off the flame once the oil starts to fume. Add the kundru into the hot oil.tindora pickle

Further add coarsely ground spices into the pan along with asafoetida, red chilly powder, turmeric powder and salt. Mix all the ingredients nicely so that the each kundru pieces gets nicely coated with the masala.tindora pickle

Once everything mixes well then place the pan on a wire rack. Add vinegar to it. Mix it really well.tindora pickle

Kundru pickle is now ready. Transfer it to a plate.tindora pickle

Serving:

  1. Serve this tangy-spicy and finger-licking kundru pickle along with. You can have this pickle right now but it will taste more delicious after 2 days when kundru pieces will absorb all the spices well. Store it in an air-tight glass or plastic container and stir the pickle upside down once or twice in a day with a spoon. This is done to mix all the spices because spices may get collected at the bottom of the container. Sterilize the container in which you are storing the pickle. It will keep good for 10-12 days if placed in refrigerator and if place outside then use it within a week.

Suggestions

  • If there aren’t any sun rays then place the kundru overnight inside the room. This way also it will release all its juice.
  • Make sure that the spoon you are using to take the pickle out is clean and dry so that no dirt or moisture enters the pickle. Otherwise it will spoil the pickle.
Tendli Pickle Recipe - How to make Tindora Pickletindora pickle
Author: 
Recipe type: Missecaleous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kundru – 250 grams
  • Salt – 1 tsp
  • Vinegar – 2 tbsp
  • Mustard oil – ¼ cup
  • Salt – 1.25 tsp or more than 1 tsp
  • Asafoetida – 2-3 pinches
  • Red chilly powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Yellow mustard seeds – 2 tsp
  • Fennel seeds – 2 tsp
  • Fenugreek seeds – 2 tsp
Instructions
  1. Rinse kundru thoroughly with water. Drain out excess water from them and allow them to dry out completely. Remove their stalks from both the sides. Cut them longitudinally into 4 pieces.
  2. Place them in a big bowl and add salt to it. Mix it really well. Cover the bowl and keep it outside under the sun rays for 3-4 hours so that the kundru releases all its juice. Then prepare its pickle.
  3. After 3-4 hours, kundru has released all its juice. Strain it out with a sieve. Keep it aside.
  4. Heat a pan and add fenugreek seeds, fennel seeds and yellow mustard seeds into it. Keep stirring continuously and dry roast the spices for 1-2 minutes to remove the moisture in them. Keep the flame on low. Don’t roast them too much so that they change their colour.
  5. Spices are now roasted aptly. Turn off the flame. Transfer it to a bowl. Allow it to cool down completely. After that, coarsely ground the roasted spices in a mixer grinder.
  6. Place a pan on flame and pour mustard oil into it. Allow it to heat completely. Turn off the flame once the oil starts to fume. Add the kundru into the hot oil.
  7. Further add coarsely ground spices into the pan along with asafoetida, red chilly powder, turmeric powder and salt. Mix all the ingredients nicely so that the each kundru pieces gets nicely coated with the masala.
  8. Once everything mixes well then place the pan on a wire rack. Add vinegar to it. Mix it really well.
  9. Kundru pickle is now ready. Transfer it to a plate.
  10. Serve this tangy-spicy and finger-licking kundru pickle along with. You can have this pickle right now but it will taste more delicious after 2 days when kundru pieces will absorb all the spices well. Store it in an air-tight glass or plastic container and stir the pickle upside down once or twice in a day with a spoon. This is done to mix all the spices because spices may get collected at the bottom of the container. Sterilize the container in which you are storing the pickle. It will keep good for 10-12 days if placed in refrigerator and if place outside then use it within a week.

Ginger Green Chilli Pickle – Adrak Hari Mirch ka Achaar

Ginger Green Chilli Pickle – Adrak Hari Mirch ka Achaar

Relish the amazing taste of spicy Ginger green chili pickle. This pickle can be prepared very easily and instantly. Ginger and green chili is easily available at home , you can make this tempting accompaniment and serve it with any food. The Adrak  Hari mirch ka Achar will surely tantalize your taste buds.

Here is an easy recipe with step by step pictures to make a delicious Ginger green chili pickle. Relish the flavors of Indian spices in this flavorful pickle. This tasty accompaniment will surely add more spice to you everyday food. Enjoy.

Direction :

Getting ready:

Take 100 gm green chili and 150 gms ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.ginger green chili pickle

 

Making:

Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.ginger and green chili pickle

 

Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board. Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely grinded mustard. Also add 6 tsp mustard oil and 4 tsp vinegar. Take 2 lemon and squeeze out its juice.Mix all the spices well.ginger and green chili pickle Serving :

Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger. Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.ginger and green chili pickle

Suggestion:

  • You can also take thick chilies to make pickles if desired.
  • You can take black or yellow mustard as desired.
  • We have put mustard oil like this, but if you don’t like the spicy taste of mustard oil
  • You can warm up the oil,then cool and add it, but the taste of mustard oil is very good.
  • You can add any vinegar to the pickle.
  • You can make the pickle with lemons but adding vinegar extends its shelf life and the pickle becomes more delicious.
  • Make sure you always take out the pickle with a clean and dry spoon. You can store and have this pickle for 3 to 4 months.

Ginger Green Chilli Pickle - Adrak Hari Mirch ka Achaarginger and green chili pickle
Author: 
Recipe type: miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chili – 100gms
  • Ginger- 150 gms
  • Lemon – 2
  • Mustard oil- 4 tbsp
  • Vinegar- 4 tsp
  • Mustard seeds- 2 tbsp (coarsely grind)
  • Salt- 2 tsp ( or more than 1 tsp)
  • Turmeric powder- 1 tsp
Instructions
  1. Take 100 gm green chili and 150 gms ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.
  2. Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.
  3. Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board. Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely grinded mustard. Also add 6 tsp mustard oil and 4 tsp apple cider vinegar. Take 2 lemon and squeeze out its juice.Mix all the spices well.
  4. Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger. Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.

 

Instant Green Chilli Pickle – Instant Mirchi Achar Recipe

Instant Green Chilli Pickle – Instant Mirchi Achar Recipe

 Instant Mirchi Pickle is a spicy accompaniment for every meal. Preparing pickle seems to be a tough task but not anymore. You can make this Instant Mirchi achar very easily and in very less time. Made of green chili and flavorful indian spices these make a delicious acompaniment.

Here and easy step by step recipe with pictures to prepare Instant Chili Pickle. This pickle will surely tantalize your taste buds.

Directions:

Getting ready:

  1. Take 100 grams green chili. Rinse the chilies well and pat them dry. chili pickle
  1. Remove the stalk and chop the chilies in small chunks or bite sized pieces. chili pickle

Making :

  1. Now prepare the spice mix for the pickle. Turn on the flame and place a pan on it. Put 1 tsp cumin seeds, 1.5 tsp fenugreek seeds, 3 tsp fennel seeds, and 3 tsp black mustard seeds to the pan. Roast the spices on very low-medium flame.  Stir constantly to roast the spices well for half a minute. chili pickle
  2.  Now to grind the spices place these spices in jar and ground them little coarsely.chili pickle
  3. Mix the spices to the chopped chilies now. Add 4 tsp mustard oil to the chilies. Add 4 tsp white vinegar followed by 1.5 tsp salt, 1 tsp turmeric powder, ¼ tsp asafoetida powder and mix the ingredients well. chili pickle

Serving:

Chili pickle is ready now. You can serve the instant chili pickle as an accompaniment with any meal. It will surely add a spicy flavor to your food. You can very instantly prepare this pickle anytime. Store it in any container and relish eating for up to 2 to 3 months.

Suggestion:

  • Try using a scissor for chopping the chilies as it more convenient and also doesn’t come on your hands.
  • Don’t roast the spices too much just roast to remove the moisture.
  • If you keep these spices under sunlight then roasting them is not required.
  • If you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan and add to the chilies when it cools down completely the sharp and spicy taste of mustard oil taste good in this chili pickle.
  • You can add any other vinegar available in your house. Any type of vinegar can be used for making this pickle.
  • This pickle can be consumed immediately but tastes best when consumed after 2 to 3 days.
Instant Green Chilli Pickle - Instant Mirchi Achar Recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Chili- 100 gms
  • Mustard Oil – 4 to 5 tsp
  • Vinegar – 4 tsp
  • Fennel seeds- 3 tsp
  • Black mustard seeds- 3 tsp
  • Salt- 1.5 tsp or to taste
  • Fenugreek seeds- 1. 5 tsp
  • Cumin seeds- 1 tsp
  • Turmeric powder- 1 tsp
  • Asafoetida- ¼ tsp
Instructions
  1. Take 100 grams green chili. Rinse the chilies well and pat them dry.
  2. Remove the stalk and chop the chilies in small chunks or bite sized pieces.
  3. Now prepare the spice mix for the pickle. Turn on the flame and place a pan on it. Put 1 tsp cumin seeds, 1.5 tsp fenugreek seeds, 3 tsp fennel seeds, and 3 tsp black mustard seeds to the pan. Roast the spices on very low-medium flame. Stir constantly to roast the spices well for half a minute
  4. Now to grind the spices place these spices in jar and ground them little coarsely.
  5. Mix the spices to the chopped chilies now. Add 4 tsp mustard oil to the chilies. Add 4 tsp white vinegar followed by 1.5 tsp salt, 1 tsp turmeric powder, ¼ tsp asafoetida powder and mix the ingredients well.
  6. Chili pickle is ready now. You can serve the instant chili pickle as an accompaniment with any meal. It will surely add a spicy flavor to your food. You can very instantly prepare this pickle anytime. Store it in any container and relish eating for up to 2 to 3 months.

Jimikand Achar Recipe – Yam Pickle Recipe

Jimikand Achar Recipe – Yam Pickle Recipes

Yam pickle is the crunchy and delicious pickle which will make your meal more delightful. Yam is one of those vegetable that everyone pinch their nose at. But its spicy pickle will make them go wow for sure! To make the pickle, just boil the jam chunks and mix all the spices in it. It’s that simple.

You can store this pickle for about a month in an airtight container or store the pickle in refrigerator for nice 6 months. Yam also known as jimikand is used to prepare various types of curry and chutney. This time try making yam pickle with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Grease the hands with some oil and cut off the dark skin of yam with the help of a knife then chop it into ½ x ½ inch thick long pieces. Discard its black portion and place the yam chunks in a bowl filled with water.

yam pickle

Wash the yam chunks and put them in a pressure cooker.

yam pickleMaking:

Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. 3 minutes later, turn off the flame and let the pressure settle on its own.

yam pickle

Pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out.

yam pickle

Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.

yam pickle

2 hours are over, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilly powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready. You can consume the pickle right now but it will taste more delicious after 3 days when the yam chunks will absorb all the masala properly. Cover and keep the pickle under sunlight or on dry place inside the room. Stir the pickle thoroughly once in a day.

yam pickleServing:

Serve this tangy and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in any container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 6 months.

Suggestion

  • Sterilize the container before storing the pickle. Use clean and dry spoon to take out the pickle. Make sure no moisture enters the pickle.

Jimikand Achar Recipe - Yam Pickle Recipe yam pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yam – 500 grams
  • Salt – 1.5 tsp
  • Fenugreek seeds – 2 tbsp (coarsely ground)
  • Yellow mustard seeds – 2 tbsp (coarsely ground)
  • Asafoetida – 2-3 pinches
  • Turmeric powder – 1 tsp
  • Carom seeds - ½ tsp
  • Red chilly powder – 1 tsp
  • Vinegar – 3 tbsp
  • Mustard oil - ¼ cup (4-5 tbsp
  • Black pepper - ½ tsp (freshly ground)
Instructions
  1. Grease the hands with some oil and peel the yam with a knife then chop it into ½ x ½ inch thick long pieces. Wash the yam chunks with water and put them in a pressure cooker.
  2. Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. Later, turn off the flame and let the pressure settle on its own.
  3. Pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out. Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.
  4. hours are over, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilly powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready.
  5. Serve this tangy and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in any container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 6 months.

 

Pineapple Jam Recipe – Homemade Pineapple Jam

Pineapple Jam Recipe – Homemade Pineapple Jam

Pineapple jam, its tangy taste will make you ask for more and more for sure! We have already shared various recipes of jam on our website. Here is yet another jam recipe prepared with pineapple which is packed with health benefits due to its wealth of nutrients, vitamins, and minerals.

Pineapple can be used for making several dishes and one of them is jam and you can have this jam with bread, parantha, chapatti or anything else. Kids will surely devour eating this jam. So, do try out making this jam with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Roughly chop the pineapple pulp and place them on a plate. Put the chopped pineapple in the mixer jar and grind them into fine paste. Instead of grinding the pineapple pulp you can finely chop and cook them to make jam.

pineapple jam

Cut the lemon into two parts and squeeze out its juice in a bowl using a squeezer.

pineapple jamMaking:

Transfer the pineapple paste in a wok along with sugar. Turn on the flame and cook them on low flame until the sugar dissolves completely. Stir the mixture after every 2 to 3 minutes. You can take sugar and pineapple paste in a bowl, cover and keep them aside for an hour. Then cook the jam when the sugar gets completely dissolved.

pineapple jam

Sugar has melted completely, now increase the flame and cook the jam till it become thick in consistency. Stir the mixture at regular interval of 2 minutes by moving the spatula to the bottom of the wok so that the jam doesn’t stick to it.

pineapple jam

Jam is getting thick, add nutmeg powder in it and mix thoroughly. Cook for few more minutes until it becomes more thick. Jam has turned thick in consistency, take few drops of it in a bowl and let it cool down. Once the jam cools down, stick it between fingers. It is solidifying. Jam is cooked aptly, turn off the flame and cool down a bit.

pineapple jam

Jam has cooled down, add lemon juice into it and mix nicely. Pineapple jam is now ready, transfer it to a bowl.

pineapple jamServing:

Apply this lip-smacking and luscious pineapple jam on bread slices and serve.

Suggestion

  • You can substitute lemon juice with 2 tbsp of vinegar.

Pineapple Jam Recipe - Homemade Pineapple Jam pineapple jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pineapple pulp – 500 grams
  • Sugar – 500 grams (2.5 cups)
  • Nutmeg powder - ¼ tsp
  • Lemon – 1
Instructions
  1. Roughly chop the pineapple pulp and place them on a plate. Put the chopped pineapple in the mixer jar and grind them into fine paste. Squeeze out the lemon in a bowl using a squeezer.
  2. Transfer the pineapple paste in a wok along with sugar. Turn on the flame and cook them on low flame until the sugar dissolves completely. Stir the mixture after every 2 to 3 minutes. Sugar has melted completely, now increase the flame and cook the jam till it become thick in consistency. Stir the mixture at regular interval of 2 minutes.
  3. Jam is getting thick, add nutmeg powder in it and mix thoroughly. Cook for few more minutes until it becomes more thick. Jam is ready, allow it to cool down. Then add lemon juice into it and mix nicely. Pineapple jam is now ready, transfer it to a bowl. Apply this lip-smacking and luscious pineapple jam on bread slices and serve.

 

Coconut Chutney Recipe – Nariyal Chutney Recipe

Coconut Chutney Recipe – Nariyal Chutney Recipe

Coconut chutney also known as nariyal chutney is yet another dip from the lands of coconut i.e. South India. This chutney goes well with all the dishes not only south Indian dishes. Nariyal chutney is very simple chutney with great flavours such as tangy, spicy and sweet.

The flavour increase with the tempering that is prepared with red mustard seeds and curry leaves. This chutney can be prepared instantly anytime. So, try out making this lip-smacking fresh coconut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take coconut, green coriander, green chilies, salt, curd and ¼ cup of water in a mixer jar and grind everything into fine paste. Transfer the chutney in a bowl.

coconut chutney

For tempering the chutney, heat a small pan with oil. When the oil gets heated, add red mustard seeds into it. After the seeds crackle, turn off the flame and add curry leaves into it. Tempering is now ready.

coconut chutney

Pour the tempering on the chutney and mix it nicely with a spoon. Coconut chutney is now ready to serve.

coconut chutneyServing:

Serve this luscious and tempting coconut chutney along with idlis, dosas or vadas.

Coconut Chutney Recipe - Nariyal Chutney Recipe coconut chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh coconut - ½ piece (finely chopped)
  • Green coriander - ½ cup (roughly chopped)
  • Oil – 1 tbsp
  • Curd - ½ cup
  • Red mustard seeds - ¼ tsp
  • Salt – less than ½ tsp or to taste
  • Green chilies – 2
  • Curry leaves – 6-7
Instructions
  1. Take coconut, green coriander, green chilies, salt, curd and ¼ cup of water in a mixer jar and grind everything into fine paste. Transfer the chutney in a bowl.
  2. For tempering the chutney, heat a small pan with oil. When the oil gets heated, add red mustard seeds into it. After the seeds crackle, turn off the flame and add curry leaves into it. Tempering is now ready.
  3. Pour the tempering on the chutney and mix it nicely with a spoon. Coconut chutney is now ready to serve. Serve this luscious and tempting coconut chutney along with idlis, dosas or vadas.