Category Archives: Chutney pickle jam recipes

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 accompaniment.

Here and easy step by step recipe with pictures to prepare Instant Chili Pickle at your home. This pickle will surely tantalize your taste buds and adds a new pinch to your meals too.

Directions:

Getting ready:

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.

 

Strawberry Jam Recipe – How to make Strawberry Jam ?

Strawberry Jam Recipe – How to make Strawberry Jam ?

Strawberry jam is prepared with only ingredients i.e. strawberry, sugar and lemon. Here the jam is made by simmering the finely chopped strawberry and sugar on flame. Therefore, you will bite into strawberry chunks while having this jam.

Strawberry lends its vibrant red colour to the jam which makes it more enticing. This jam can be used for garnishing ice-cream or shakes apart from applying it on bread, parantha or anything else. You should definitely try making this delightful strawberry jam with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the strawberries thoroughly with water and let them dry out completely. Now cut off the stem and chop each strawberry into fine pieces. Cut the lemon and squeeze out its juice in a small bowl.

strawberry jam Making:

Place a wok on flame and put the chopped strawberries into it. Keep the flame on low and mash them with a masher.

strawberry jam

Then add powdered sugar into it. Mix it well and cook the mixture for 10 minutes on low flame. After 10 minutes, increase the flame to medium-high and cook the mixture by stirring continuously until it turns thick in consistency.

strawberry jam

Strawberry jam is getting thick, add lemon juice into it. Mix it nicely. Lemon juice will enhance the flavour of the jam and prevent the sugar from crystallization. After 12 minutes, check the consistency of jam. Take few drops of it on a plate, it is getting freezed that means strawberry jam is ready. Turn off the flame and transfer it to a bowl.

strawberry jamServing:

Serve this tempting and luscious strawberry jam along with parantha, spread it on breads, pour it on ice-creams or use them in making shakes. Store it in an air-tight container and relish eating it for 8 months.

Suggestion

  • Sterilize the container before storing the jam in it.

Strawberry Jam Recipe - How to make Strawberry Jam ? strawberry jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Strawberries – 400 grams
  • Powdered sugar – 300 grams
  • Lemon – 1
Instructions
  1. Wash the strawberries thoroughly with water and let them dry out completely. Now cut off the stem and chop each strawberry into fine pieces. Cut the lemon and squeeze out its juice in a small bowl.
  2. Place a wok on flame and put the chopped strawberries into it. Keep the flame on low and mash them with a masher. Then add powdered sugar into it. Mix it well and cook the mixture for 10 minutes on low flame. After 10 minutes, increase the flame to medium-high and cook the mixture by stirring continuously until it turns thick in consistency.
  3. Strawberry jam is getting thick, add lemon juice into it. Mix it nicely. Lemon juice will enhance the flavour of the jam and prevent the sugar from crystallization. After 12 minutes, check the consistency of jam. Take few drops of it on a plate, it is getting freezed that means strawberry jam is ready. Turn off the flame and transfer it to a bowl.
  4. Serve this tempting and luscious strawberry jam along with parantha, spread it on breads, pour it on ice-creams or use them in making shakes. Store it in an air-tight container and relish eating it for 8 months.

 

Apple Jam Recipe – How To Make Apple Jam

Apple Jam Recipe Indian – How To Make Apple Jam

Apple jam will definitely bring water in your mouth because of its golden and shiny texture. Apple is one such fruit that has a saying on it that goes like this “an apple a day keeps the doctor away”. So, if not the fruit then we can have it in the form of jam.

Apply this jam on bread, parantha or chapatti and wrap it up in aluminium foil or napkin paper. Give this to your children and let them enjoy their meal while playing games. This time try making apple jam at home with these easy step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the apples and chop them into small chunks. Place them in a bowl. You can also grate the apples.

apple jam

Cut the lemons into half and squeeze out their juice in a bowl using a squeezer.

apple jamMaking:

Place a pan on flame and put the apples into it followed by ½ cup of water. Cover and cook them for 3-4 minutes on high flame. Stir the apples after 4 minutes, they are not cooked yet so cover and cook them for another 5 minutes.

apple jam

5 minutes are over, apples have turned soft. Mash them using a masher then add sugar into them. Mix it well and cook until the sugar melts completely. Stir after every 2 minutes.

apple jam

Sugar has melted completely, now cook the jam until it becomes thick in consistency. Keep stirring after every 2 minutes. Jam has started leaving the sides of the pan, it is now ready. Turn off the flame and allow it to cool down a bit.

apple jam

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

apple jamServing:

Apply this luscious and tempting apple jam on bread slices and serve. Once the jam cools down completely, store it in a sterilize container.

Suggestions

  • You can add green cardamom powder into it as well.
  • To make this jam pink in colour, peel and chop a beetroot and boil it along with apples. This will lend a beautiful pink colour to the jam.

Apple Jam Recipe - How To Make Apple Jam apple jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Apples – 1 kg
  • Sugar – 800 grams
  • Lemons – 2
Instructions
  1. Peel the apples and chop them into small chunks. Place them in a bowl. You can also grate the apples. Cut the lemons into half and squeeze out their juice in a bowl using a squeezer.
  2. Place a pan on flame and put the apples into it followed by ½ cup of water. Cover and cook them for 3-4 minutes on high flame. Stir the apples after 4 minutes, they are not cooked yet so cover and cook them for another 5 minutes.
  3. minutes are over, apples have turned soft. Mash them using a masher then add sugar into them. Mix it well and cook until the sugar melts completely. Stir after every 2 minutes.
  4. Sugar has melted completely, now cook the jam until it becomes thick in consistency. Keep stirring after every 2 minutes. Jam has started leaving the sides of the pan, it is now ready. Turn off the flame and allow it to cool down a bit.
  5. Jam has cooled down, add lemon juice to it and mix thoroughly. Apple jam is now ready, transfer it to a bowl. Apply this luscious and tempting apple jam on bread slices and serve. Once the jam cools down completely, store it in a sterilize container.

 

Gooseberry Jam Recipe – Amla Jam Recipe

Gooseberry Jam Recipe – Amla Jam Recipe

Amla jam is loaded with various nutrients such as calcium, phosphorus, iron, vitamin B, protein and many more. Beside these entire things they taste super delicious. Kids prefer jam in their every dish and instead of purchasing it from outside you can prepare it at home very easily.

Gooseberries jam has sweet and tangy taste in it. Amla may taste bitter but its jam will make everyone drool. Have this jam with parantha, poori, bread or anything else. So, try out making this amla jam with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Place a vessel on flame and put the gooseberries into it followed by a cup of water. Cover and cook till the gooseberries become soft.

amla jam

After 12 minutes, gooseberries will turn tender. Turn off the flame and drain out the gooseberries in a bowl and let them cool down for 2 minutes. Once the gooseberries cools down slightly, separate their wedges by pressing with fingers or using knife. Keep the gooseberries in another bowl and discard the seeds.

amla jam

Put the gooseberries in a mixer jar and grind them into fine paste. Take out the paste in a bowl.

amla jamMaking:

Place a wok on flame and transfer the gooseberry paste in it along with sugar. Mix them properly and cook until the jam becomes thick in consistency. Stir after every 1 to 2 minutes to prevent jam from sticking at the bottom of the wok. Partially cover the wok with a plate and stir the jam.

amla jam

Jam has turned thick, to check, take few drops of it in a bowl. Once it cools down, stick between the finger. It is solidifying. Gooseberry jam is ready, turn off the flame and add cinnamon-green cardamom powder to it. Mix them thoroughly. Transfer the gooseberry jam in a bowl.

amla jamServing:

Serve this nutritious and delectable gooseberry jam with breads and paranthas. Store this jam in a container and relish eating it for 3-4 months.

Suggestion

  • Always prepare gooseberry jam in steel wok not in iron wok because gooseberry reacts with iron and become dark in colour.

Gooseberry Jam Recipe - Amla Jam Recipe amla jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberries – 500 grams
  • Sugar – 500 grams (2.5 cups)
  • Green cardamom – 4 to 5
  • Cinnamon stick – 2 inch
Instructions
  1. Place a vessel on flame and put the gooseberries into it followed by a cup of water. Cover and cook till the gooseberries become soft.
  2. After 12 minutes, gooseberries will turn tender. Turn off the flame and drain out the gooseberries in a bowl and let them cool down for 2 minutes. Once the gooseberries cools down slightly, separate their wedges by pressing with fingers or using knife. Keep the gooseberries in another bowl and discard the seeds.
  3. Put the gooseberries in a mixer jar and grind them into fine paste. Take out the paste in a bowl. Place a wok on flame and transfer the gooseberry paste in it along with sugar. Mix them properly and cook until the jam becomes thick in consistency. Stir after every 1 to 2 minutes to prevent jam from sticking at the bottom of the wok. Partially cover the wok with a plate and stir the jam.
  4. Jam has turned thick, to check, take few drops of it in a bowl. Once it cools down, stick between the finger. It is solidifying. Gooseberry jam is ready, turn off the flame and add cinnamon-green cardamom powder to it. Mix them thoroughly. Transfer the gooseberry jam in a bowl.
  5. Serve this nutritious and delectable gooseberry jam with breads and paranthas. Store this jam in a container and relish eating it for 3-4 months.

 

Gobi Ka Achaar – Cauliflower pickle Recipe step by step – Pickle Gobhi Achar

Gobi Ka Achaar – Cauliflower pickle recipe – Pickle Gobhi Achar

Gobi pickle is prepared mostly during winters when we have fresh cauliflower in abundance in the market. This easy to prepare cauliflower pickle loaded with many spices and is super spicy-tangy in taste. So here, posting another pickle recipe for you all. This pickle is everyone’s favorite and takes very less time for the preparations but has longer shelf life.

This cauliflower pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of cauliflower and some desi spices, as a side accompaniment, with this easy recipe. Follow these step-by-step instructions with pictures and Enjoy!

Directions

Getting ready:

Cut off the stalk from cauliflower and make florets.

gobhi pickle

Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria.

gobhi pickle recipe

Place the florets in water and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.

gobhi pickle recipeMaking:

To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame.

gobhi pickle recipe

Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.

gobhi pickle recipe

After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness.

gobi pickle recipe

Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.

gobi pickle recipe

Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.

gobi pickle recipe

 

Serving:

Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon.  By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

gobi pickle recipeSuggestions:

  • Keep note that while taking out the pickle always use clean and dry spoon and thoroughly wash the container used for storing the pickle with boiling water, dry it under the sun or in oven. There should not be any kind of moisture in the container.

Gobi Ka Achaar - Cauliflower pickle recipe - Pickle Gobhi Achargobi pickle recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower – 1 (750 grams)
  • Salt – 2 tsp
  • Mustard oil – ½ cup (100 grams)
  • White vinegar – 2 tbsp
  • Salt – 2 tsp
  • Mustard powder – 2 tsp (coarsely ground)
  • Fennel seeds – 2 tsp (coarsely ground)
  • Asafoetida – 1 pinch
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Fenugreek powder – 1 tsp (coarsely ground)
Instructions
  1. Cut off the stalk from cauliflower and make florets. Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria. Place the florets in cauliflower and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.
  2. To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame. Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.
  3. After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness. Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.
  4. Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.
  5. Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon. By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

 

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

Peanut chutney is a speciality of South India which is popular all over the country because of its nutty flavour and grainy texture. This chutney is served mostly with dosa, idli or medu vada. Peanuts are rich in anti-oxidants, biotin, vitamin E and many more nutritional components. They are found mostly during winters.

Moongfali chutney is always there in South Indian thali as a side assortment. It can be prepared immediately by grinding peanuts, salt and green chillies with some water and lemon juice and later tempered with red mustard seeds, curry leaves and red chilly powder. So, try out this authentic recipe of peanut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

To make chutney, place the peanuts into the mixture jar. Break the green chillies into two and add it into the peanuts followed by lemon juice, salt and ½ cup of water. Put the lid on and grind everything into slightly coarse paste.

peanut chutney

Chutney has now ground aptly. Transfer it to a bowl. Add little more water into the chutney and mix it really well. Overall ¾ cup of water is used for making chutney of this consistency. Chutney is now ready to be tempered.

peanut chutney

For tempering, place a small pan on flame and pour the oil into it. When the oil gets heated, add red mustard seeds into it. As the seeds starts spluttering, turn off the flame and add curry leaves and red chilly powder into it. Mix it really well.

peanut chutney

Pour this tempering on the chutney and mix it nicely. Peanut chutney is now ready.

peanut chutneyServing:

Serve this lip-smacking and tantalizing peanut chutney as an accompaniment along with dosa, idli and vada. Place this chutney inside the refrigerator and relish eating for 4-5 days.

Peanut Chutney Recipe - Peanut Chutney for Dosa and Idli peanut chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts - ¾ cup (roasted and peeled)
  • Green chillies – 2
  • Curry leaves – 8-10
  • Lemon – 1 (1 tbsp juice)
  • Oil – 1 tbsp
  • Red mustard seeds - ¼ tsp
  • Red chilly powder – 1 pinch
  • Salt – ½ tsp or to taste
Instructions
  1. To make chutney, place the peanuts into the mixture jar. Break the green chillies into two and add it into the peanuts followed by lemon juice, salt and ½ cup of water. Put the lid on and grind everything into slightly coarse paste.
  2. Chutney has now ground aptly. Transfer it to a bowl. Add little more water into the chutney and mix it really well. Overall ¾ cup of water is used for making chutney of this consistency. Chutney is now ready to be tempered.
  3. For tempering, place a small pan on flame and pour the oil into it. When the oil gets heated, add red mustard seeds into it. As the seeds starts spluttering, turn off the flame and add curry leaves and red chilly powder into it. Mix it really well.
  4. Pour this tempering on the chutney and mix it nicely. Peanut chutney is now ready. Serve this lip-smacking and tantalizing peanut chutney as an accompaniment along with dosa, idli and vada. Place this chutney inside the refrigerator and relish eating for 4-5 days.

 

Aam ka Heeng Wala Achar – Mango Pickle with Asafoetida

Aam ka Heeng Wala Achar – Mango Pickle with Asafoetida

Aam ka heeng wala achar is perhaps one of the most simplest and easy to prepare punjabi pickle recipe. These  pickles loaded with spices and super tangy-zingy in taste is everyone’s favorite and takes very less time for the preparations but has longer shelf life. Every meal is just incomplete without pickles.

So, this mango pickle with asafoetida makes a perfect and delightful side assortment to your meals. Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life.Try out this raw mango pickle with predominant flavors of asafoetida with this step by step pictures and instructions.

Directions

Getting ready:

Cut off the stalk from the mangoes, peel them and cut out the pulp. Discard the seeds and further chop the mango pulp into small chunks. Place them in a bowl.

mango pickle with asafoetidaMaking:

Add salt and turmeric powder into the mango chunks and mix them thoroughly. Cover and tie the bowl with a clean and dry thin muslin cloth or cling film and keep the bowl under sunlight or in room. You can put the mango chunks in a container as well. Stir the mango chunks thoroughly with a spoon once in 1 or 2 days and within 5 days mango chunks will turn tender.

mango pickle with asafoetida

5 days are over, mango chunks have turned soft. Now place a wok on flame and pour the oil into it. Mustard oil is heated before adding into the pickle to remove the bitterness of the oil. Oil starts to smoke, turn off the flame and allow it to cool down slightly. When the oil cools down a bit, pour it into the mango chunks followed by salt, red chilly powder and asafoetida. Mix all the ingredients really well. Mango pickle with asafoetida is now ready. Now also you can consume the pickle but it will taste more scrumptious after 3 days when the mango chunks will absorb the masala nicely.

mango pickle with asafoetidaServing:

Serve this lip-smacking and mouth-watering mango pickle with asafoetida along with chapatti, parantha, naan or dal-chawal. Store the pickle in any container and relish eating it for about an year. There is no need to add more oil into it because asafoetida is added in large amount which will act as a preservative.

Suggestion

All the utensils i.e. spoons, bowls and wok used for making pickle should be clean and dry. Take plastic or glass container and sterilize it before storing the pickle. Use clean and dry spoon to take out the pickle.

Aam ka Heeng Wala Achar - Mango Pickle with Asafoetidaaam ka heeng wala achar
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Raw mangoes – 500 grams
  • Salt – 4 tsp
  • Turmeric powder – 1 tsp
  • Mustard oil - ¼ cup
  • Salt – 1 tsp
  • Red chilly powder – 1 tsp
  • Asafoetida - ¼ tsp
Instructions
  1. Cut off the stalk from the mangoes, peel them and cut out the pulp. Discard the seeds and further chop the mango pulp into small chunks. Place them in a bowl.
  2. Add salt and turmeric powder into the mango chunks and mix them thoroughly. Cover and tie the bowl with a clean and dry thin muslin cloth or cling film and keep the bowl under sunlight or in room. You can put the mango chunks in a container as well. Stir the mango chunks thoroughly with a spoon once in 1 or 2 days and within 5 days mango chunks will turn tender.
  3. days are over, mango chunks have turned soft. Now place a wok on flame and pour the oil into it. Mustard oil is heated before adding into the pickle to remove the bitterness of the oil. Oil starts to smoke, turn off the flame and allow it to cool down slightly. When the oil cools down a bit, pour it into the mango chunks followed by salt, red chilly powder and asafoetida. Mix all the ingredients really well. Mango pickle with asafoetida is now ready. Now also you can consume the pickle but it will taste more scrumptious after 3 days when the mango chunks will absorb the masala nicely.
  4. Serve this lip-smacking and mouth-watering mango pickle with asafoetida along with chapatti, parantha, naan or dal-chawal. Store the pickle in any container and relish eating it for about an year. There is no need to add more oil into it because asafoetida is added in large amount which will act as a preservative.