Category Archives: Chutney pickle jam recipes

Grated Mango Pickle/Mango Thokku Pickle

Grated Mango Pickle Recipe

Mango Thokku Pickle or grated mango pickle is one such great variation to the authentic mango pickle prepared with raw tangy green mangoes and mixed with amazing combination of desi spices. Being the king of fruits, mango is also a favorite choice for preparing pickles. All types of pickles have their own importance and taste pickle made with mangoes is super delicious. Today we are sharing another recipe of Mango Pickle made with freshly ground whole spices. This pickle has its own distinct flavor and tastes super duper amazing.

It almost takes 1 week to prepare Mango Pickle, Mango Murabba, Mango Salona Pickle etc, but Grated Mango Pickle/Mango Thokku Pickle can be eaten the very next day from the day of its preparation. So here’s a detailed step-by-step recipe for making grated mango pickle for you all. Enjoy!

Directions

Getting ready:

1. Select good and fleshy mangoes and rinse them thoroughly with water.

grated mango pickle

2. Keep aside to dry completely. Remove the stalks and peel them.

grated mango pickle

3. Cut the pulp and remove the seed of mangoes.

grated mango pcikleMaking:

4. Place it in a food processor and grate finely. You can do it manually as well.

grated mango pickle

5. Transfer the grated mango in a bowl.

grated mango pickle

6. Heat a pan or wok and add fenugreek seeds and cumin seeds. Roast them on medium flame till fragrant.

grated mango pickle

7. Now place roasted fenugreek seeds, roasted cumin seeds, yellow mustard seeds and salt in the mixture jar. Churn to make fine powder.

grated mango pickle

8. Heat some oil in a pan until smoke appears, add rest of the fenugreek seeds. Saute for few minutes on medium flame

grated mango pickle

9. Then add turmeric powder, grated mangoes, crushed spices, red chilly powder and asafoetida. Stir everything well.

grated mango pickle

10. Turn off the gas. Cover the pickle with lid and let the mangoes cook in its steam for 5 minutes.

grated mango pickle

11. Grated mango pickle is ready. Turn the flame off.

grated mango pickleServing:

12. Serve this spicy-zingy grated mango pickle as side assortment with your meals and relish eating. Store the pickle in an airtight clean and dry container. These mangoes get tastier and more flavorful after 2 days.

Suggestions

  • Whichever utensil you are using for this recipe should be clean and dry. No dirt should enter the pickle.
  • Use a glass or a plastic container to store the pickle. Sterilize the container and dry it under the sun or in the oven.
  • Use a clean and dry spoon to have the pickle. Stir the pickle upside down once in a week.
  • If it is a sunny day then keep it under the sun ray for a day in every 3 months. It will taste even better.

Grated Mango Pickle - Mango Thokku Picklegrated mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mangoes (unripe) - 7-8 (1 kg)
  • Mustard oil - 250 grams (1¼ cup)
  • Fenugreek seeds - 2 tbsp
  • Cumin seeds - 1 tbsp
  • Yellow mustard - 1 tbsp
  • Asafoetida - as much as one pea seed
  • Turmeric powder - 2 tsp
  • Red chilly powder- 1 tsp
  • Salt - 100 grams (3 tbsp)
Instructions
  1. Select good and fleshy mangoes and rinse them thoroughly with water.
  2. Keep aside to dry completely. Remove the stalks and peel them.
  3. Cut the pulp and remove the seed of mangoes.
  4. Place it in a food processor and grate finely. You can do it manually as well.
  5. Transfer the grated mango in a bowl.
  6. Heat a pan or wok and add fenugreek seeds and cumin seeds. Roast them on medium flame till fragrant.
  7. Now place roasted fenugreek seeds, roasted cumin seeds, yellow mustard seeds and salt in the mixture jar. Churn to make fine powder.
  8. Heat some oil in a pan until smoke appears, add rest of the fenugreek seeds. Saute for few minutes on medium flame
  9. Then add turmeric powder, grated mangoes, crushed spices, red chilly powder and asafoetida. Stir everything well.
  10. Turn off the gas. Cover the pickle with lid and let the mangoes cook in its steam for 5 minutes.
  11. Grated mango pickle is ready. Turn the flame off.
  12. Serve this spicy-zingy grated mango pickle as side assortment with your meals and relish eating. Store the pickle in an airtight clean and dry container. These mangoes get tastier and more flavorful after 2 days.

 

Flax Seeds Powder Chutney

Flax Seeds Powder Chutney Recipe Video in Hindi

Flax seeds powder chutney will not enhance the taste of your meals and make them more tempting but consuming this chutney proves to be good for health as well. Flax seeds are considered to be one of the top health foods in the market nowadays. Flax seeds are dark brown in color. One should include antioxidant flax seeds in their daily diet as these are full of proteins, fiber, vitamin B1, minerals and important fatty acids like Omega – 3, Omega – 6.

There are numerous ways to include these highly nutritious flax seeds in your diet to make smoothies, baked dishes or use in powdered form to make chapatti or parantha or try making a little spicy flax seeds dry chutney or powdered chutney. So, today I have on super and duper healthy chutney powder recipe for you all. It is not only easy to make alsi chutney in fact it’s a big life save when you have a busy schedule or too lazy to cook something. Try making this chutney yourself. Enjoy!

Directions

Getting ready:

1. Clean the flax seeds well, prior roasting.

alsi powder chutneyMaking:

2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.

alsi powder chutney

3. When the seeds crackle, turn off the flame.

alsi powder chutney

4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.

alsi powder chutney

5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.

alsi powder chutney

6. Stir constantly until the leaves get dry completely. Take them out in a bowl.

alsi powder chutney

7. Then add coriander seeds, red chilly and cumin seeds in the wok.

alsi powder chutney

8. Stir and roast until they turn fragrant and little brown.

alsi powder chutney

9. Saute for a minute and transfer it into the flax seeds plate.

alsi powder chutney

10. Saute the sesame seeds now till they change in color and transfer to the same plate.

alsi powder chutney

11. Roast the grated coconut as well and take out in the same plate.

alsi powder chutney

12. Also, saute the peanuts and black pepper and transfer it to the same plate.

alsi powder chutney

13. Let all the roasted ingredients cool down and then mix them together.

alsi powder chutney

14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.

alsi powder chutney

15. Place them in mixture jar. Grind the spices coarsely.

alsi powder chutney

16. Dry flax seed chutney is ready. Transfer it to a plate.

alsi powder chutneyServing:

17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.

Suggestion

You can adjust the quantity of chilies as per your taste. If you prefer eating spicy then increase the quantity else omit the use of chilies if you don’t like eating spicy food.

Flax Seeds Powder Chutney Flax Seeds Powder Chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Flax seed - ½ cup
  • Curry leaves - ½ cup
  • Coriander seeds - 4 tsp
  • Dry red chilly - 4
  • Dry coconut - ½ cup (grated)
  • Peanuts - 3-4 tbsp
  • Sesame seeds - 2 tbsp
  • Cumin seeds - 2 tsp
  • Black pepper - 2 tsp
  • Black salt- 2 tsp
  • Salt - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Clean the flax seeds well, prior roasting.
  2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.
  3. When the seeds crackle, turn off the flame.
  4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.
  5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.
  6. Stir constantly until the leaves get dry completely. Take them out in a bowl.
  7. Then add coriander seeds, red chilly and cumin seeds in the wok.
  8. Stir and roast until they turn fragrant and little brown.
  9. Saute for a minute and transfer it into the flax seeds plate.
  10. Saute the sesame seeds now till they change in color and transfer to the same plate.
  11. Roast the grated coconut as well and take out in the same plate.
  12. Also, saute the peanuts and black pepper and transfer it to the same plate.
  13. Let all the roasted ingredients cool down and then mix them together.
  14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.
  15. Place them in mixture jar. Grind the spices coarsely.
  16. Dry flax seed chutney is ready. Transfer it to a plate.
  17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.

 

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe – Mango Namkeen Launji

Instant mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration.When its season of mangoes, we get unripe mangoes in plenty in market. Then do not forget to make this simple mango pickle yourself with this easy to follow recipe. So, today we have an tongue tickling and easy recipe for making instant mango pickle, for you all. This instant pickle is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home. It is an all time favorite assortment in any meal and is prepared with raw mango as the main ingredient along with other desi spices like fennel seeds, fenugreek seeds, turmeric powder, red chilly powder, whole dry red chilly, salt, asafoetida and mustard oil. The pro of this mango pickle recipe is that it can be prepared instantly . Once it is ready, you can have it right away or store it for up to a year.

Make your meals more happening by serving this spicy, amazing and mouth-watering instant mango pickle as an assortment. So, try these easy to follow step-by-step instructions and enjoy!

Directions

Getting ready:

1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.


2. Cut the mango pulp into long pieces.

Making:

3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.


4. Grind the cooled fennel seeds in a mixture jar.


5. Then dry roast fenugreek seeds and take it out on another plate.


6. Pour mustard oil in the wok or a pan. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.


7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix everything well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.


8.Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.


9. You can serve it right away or store in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.

Serving:

10. Serve this tangy, mouth-watering and spicy instant mango pickle as an side accompaniment with paranthas or any meal.

Suggestions

  • Wash the container in which you are storing the pickle into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all.
  • No dirt or moisture should enter the pickle. Use a clean and dry spoon to have it.
  • To increase the shelf life of the instant mango pickle, heat the oil until it starts to fume. Cool it down and pour the oil in pickle jar. Make sure the pickle is immersed in oil. Instant mango pickle can be stored for an year.

Instant Mango Pickle Recipe - Aam Ka Achar Instant Recipe Mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Serves: 4
 
: Pickle Recipe Cuisine: Indian Author: Nisha Madhulika Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4
Ingredients
  • Raw mango – 600 grams (5)
  • Salt – ¼ cup (60 grams)
  • Fenugreek seeds – ¼ cup (50 grams)
  • Fennel seeds – ¼ cup (30 grams)
  • Mustard oil – ¾ cup (200 grams)
  • Dry whole red chilly – 10-12
  • Red chilly powder – 2 tsp
  • Turmeric powder – 2 tsp
  • Asafoetida – ¼ tsp (1 or 1.5 grams)
Instructions
  1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.
  2. Cut the mango pulp into long pieces.
  3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.
  4. Grind the cooled fennel seeds in a mixture jar.
  5. Then dry roast fenugreek seeds and take it out on another plate.
  6. Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.
  7. Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.
  8. Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.
  9. You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.
  10. Serve this tangy, mouth-watering and spicy instant mango pickle as an accompaniment with paranthas or any meal.

 

Instant Lemon Pickle Recipe – Instant Nimboo ka achar

Instant Lemon Pickle recipe – Quick Lemon Pickle Recipe

Instant lemon pickle is a quick and easy to prepare pickle recipe then the authentic lemon pickle recipe. Pickles are not only a good and delicious add on to our meals but also provide some or the other health benefits as well. Authentically, lemon pickle takes 20 to 25 days. But today we will make an easy and really instant method of making lemon pickle. So, this recipe for making instant lemon pickle, where lemons are simmered in water for few minutes and then mixed with desi pickle spices.

If you wish to make lemon pickle in less quantity can this pickle can be prepared instantly and easily with this recipe. Try making this yummy instant lemon pickle at your home today and we are sure everyone will like it. This pickle keeps good for up to a year. So, here is the detailed recipe for Instant lemon pickle with step-by-step pictures for you all. Enjoy!

Directions

Getting ready:

1. In a vessel take 2 to 3 cups of water and let it simmer.

instant lemon pickleMaking:

2. When the water starts simmering, reduce the flame and drop the lemons into it Let the lemons simmer on low flame for 10 minutes.

instant lemon pickle

3. After 10 minutes, drain out the water from lemons and place them on a plate. Let them cool down.

instant lemon pickle

4. When the lemons cool down, start cutting them in small chunks and place them in a mixing bowl. Remove the seeds simultaneously.

instant lemon pickle

5. Now to it add salt, turmeric powder, red chilly powder and crushed black peppercorns. Mix everything really well.

instant lemon pickle

6. Heat some oil in a pan or wok. When the oil is rightly heated, reduce the flame and place red mustard seeds to it. After the seeds crackle add kalonji, asafoetida and turn off the flame.

instant lemon pickle

7. Mix this masala in small parts to the lemon chunks. Mix it properly. Instant lemon pickle is now ready.

instant lemon pickleServing:

8. Serve this tangy and mouth-watering instant lemon pickle as a side assortment with paranthas or any meal. Store it in an airtight container. This pickle keeps good for up to a year.

instant lemon pickleSuggestions:

  • Make sure you use glass or plastic container to store the pickle. Rinse the container with boiling water and place it under sunlight to dry. You can also dry the container in the oven.
  • Always use a clean and dry spoon to take out the pickle from container.

Instant Lemon Pickle Recipe - Instant Nimboo ka achar instant lemon pickle
Author: 
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lemons – 8 (250 grams)
  • Mustard oil – ¼ cup
  • Salt – 1.5 tbsp (30 grams)
  • Turmeric powder – ½ tsp
  • Red chilly powder – ½ tsp
  • Black pepper – ½ tsp
  • Red mustard seeds – ½ tsp
  • Kalonji – ½ tsp
  • Asafoetida – 2 to 3 pinch
Instructions
  1. In a vessel take 2 to 3 cups of water and let it simmer.
  2. When the water starts simmering, reduce the flame and drop the lemons into it Let the lemons simmer on low flame for 10 minutes.
  3. After 10 minutes, drain out the water from lemons and place them on a plate. Let them cool down.
  4. When the lemons cool down, start cutting them in small chunks and place them in a mixing bowl. Remove the seeds simultaneously.
  5. Now to it add salt, turmeric powder, red chilly powder and crushed black peppercorns. Mix everything really well.
  6. Heat some oil in a pan or wok. When the oil is rightly heated, reduce the flame and place red mustard seeds to it. After the seeds crackle add kalonji, asafoetida and turn off the flame.
  7. Mix this masala in small parts to the lemon chunks. Mix it properly. Instant lemon pickle is now ready
  8. Serve this tangy and mouth-watering instant lemon pickle as a side assortment with paranthas or any meal. Store it in an airtight container. This pickle keeps good for up to a year.

 

Curd Chutney Recipe – Curd Pudina Chutney recipe

Curd Chutney Recipe – Curd Pudina Chutney recipe

Dahi chutney is an Indian dip prepared with coriander leaves, mint leaves and curd. Today we have a simple yet yummy recipe for the most relished dahi chutney for you all. We have also added some asafoetida here just to give a better taste. Dahi chutney is a good source of vitamin and calcium and makes a perfect pair with almost anything.

Curd coriander chutney or dahi chutney is one the most relished and popular chutneys. This can be served as side assortment with momos, tandoori paneer tikka, potato wedges, from biryani to dosa, samosa, roti, rice, sabzi and what not. So, try given below recipe of Curd chutney or dip and serve it any savory dish or recipe for a yummy flavor. Enjoy!

Directions

Getting Ready:

Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.

dahi chutney

 

Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.

dahi chutneyMaking:

Now to prepare the chutney, pour curd in a mixture jar to whisk it well.

dahi chutney

Place coriander leaves, green chilies and mint leaves. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.

curd chutney

Further add 1/4 cup of water to it. Grind everything until fine and smooth in texture.

curd chutney

Transfer the chutney to a bowl. Curd chutney is now ready.

curd chutneyServing:

Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

  • For 1 bowl chutney
  • Time – 10 minutes

Curd Chutney - Curd Phudina Chutney recipe Curd Chutney Recipe – Curd Phudina Chutney recipe
Author: 
Recipe type: Chutney recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green coriander – 100 grams
  • Mint leaves – 2 ro 3 tbsp
  • Curd – ½ cup (100 grams)
  • Salt – ¾ tsp
  • Green chilly – 2 to 3
  • Ginger paste – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves.
  2. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.
  3. Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.
  4. To make chutney, pour curd in a mixture jar.
  5. Place coriander leaves, green chilies and mint leaves.
  6. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.
  7. Further add ¼ cup of water to it.
  8. Grind everything until fine and smooth in texture.
  9. Transfer the chutney to a bowl. Curd chutney is now ready.
  10. Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

 

Star Fruit Launji recipe – Carambola Sweet Dip

Kamrakh Lonji Recipe – Star Fruit Jam Recipe – Carambola Relish Recipe

Carambola Chutney tastes super tempting and delicious. Too sour, zingy, tangy is all that describes Kamrakh (Carambola) so well. No doubt that tangy-zingy Carambola (Kamrakh) Pickle (Carambola Pickle) and Carambola Chutney tastes super tempting and delicious but have you ever tried making Carambola Lonji? Its sweet-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.

This star fruit is enriched with vitamins C and antioxidants, fibre and is low on sodium, fats and acids. The dishes usually prepared with this fruit are salads, stir fries, pickles and chutney. But this recipe of Lonji is really delicious and taste great with chapatti, parantha or serve it as a dip with snacks. So, let’s get started and prepare this Lonji recipe with these easy to follow instructions. Enjoy!

Directions

Getting ready:

Rinse the Carambola thoroughly with water and then chop them in small chunks.

kamrakh launjiMaking:

Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.

kamrakh launji

Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.

kamrakh launji

When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame.

kamrakh launji

Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.

star fruit launjiServing:

Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

Carambola Sweet Dip - Star Fruit Launji recipe Kamrakh Lonji Recipe – Carambola Lonji
Author: 
Recipe type: Jam/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carambola (Kamrakh) - 200 grams (4 medium sized)
  • Oil - 1 tbsp
  • Cumin - ½ tsp
  • Methi seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric Powder - ¼ tsp
  • Coriander Powder - 1 tsp
  • Fennel Powder - 1 tsp
  • Salt - ⅔ tsp (or according to the taste)
  • Sugar - 3 table spoon
  • Red Chilly Powder - less than ¼ tsp
  • Garam Masala - ¼ tsp
Instructions
  1. Rinse the Carambola thoroughly with water and then chop them in small chunks.
  2. Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first.
  3. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.
  4. Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.
  5. When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame. Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.
  6. Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

 

Capsicum Pickle Recipe – Bell Peppers Pickled Recipe

Capsicum Pickle recipe – Bell Peppers Pickled Recipe

Capsicum Pickle Recipe is easy to make and yummy recipe of pickle. We are very fond of having pickles in my meals and in fact everyone does. Pickles not only enhance the flavor of our meals but are beneficial for health too. Pickles come in numerous styles like mango pickle, lemon pickle, sweet lemon pickle, karonda pickle, turnip-carrot pickles and so on. We have already shared the recipe for jaggery lemon pickle with you all and today we are sharing another amazing and easy recipe or capsicum pickle with you all.

Try to follow this easy and quick to make recipe of Indian style capsicum pickle. We are sure everyone at your home will relish eating pickle. Serve this pickle along your meals and relish eating. Enjoy!

Directions

Getting ready:

1.  Rinse the capsicums and let them dry completely.


2.  Then cut into two halves and dispose off the seeds.


3.  Now slice them in thin chunks and place them in a big mixing bowl.

Making:

4.  To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.


5.  Then strain capsicum juices using a sieve.


6.  Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.


7.  To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.


8.  Add vinegar as well and mix everything really well.


9.  Transfer it to a bowl. Pickle is now ready.

Serving:

10.  Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

Suggestions

  • Try using plastic or glass container for storing the pickle. Thoroughly wash the container with boiling water and dry it under sunlight. Oven can also be used for drying containers.
  • Store the pickle in container and stir regularly for three days, once or twice in a day. With this spices will mix well in the pickle.
  • Use clean and dry spoon for taking out pickle from container. This increases the shelf life of pickle. Capsicum pickle can be consumed for up to 2-3 months.

Capsicum Pickle Recipe - Bell Peppers Pickled Recipecapsicum pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Capsicum - 3 (500 grams)
  • Salt - 2 tsp
  • Mustard oil - ½ cup
  • Vinegar - ¼ cup
  • Mustard powder - 4 tsp
  • Fennel powder - 2 tsp
  • Salt - 2 tsp
  • Garam masala - 1 tsp
  • Red chilly powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Rinse the capsicums and let them dry completely.
  2. Then cut into two halves and dispose off the seeds.
  3. Now slice them in thin chunks and place them in a big mixing bowl.
  4. To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.
  5. Then strain capsicum juices using a sieve.
  6. Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.
  7. To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.
  8. Add vinegar as well and mix everything really well.
  9. Transfer it to a bowl. Pickle is now ready.
  10. Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

 

 

Rajasthani Mirchi ke Tipore – Instant Chili Pickle

Mirchi ke Tipore – Hari Mirch ke Tipore

Rajasthani Hari Mirch ke tipore is hot, spicy and tangy recipe. It is one of traditional and authentic recipe for Rajasthani cuisine. You can call it a zingy, spicy pickle or a stir fry sabzi which is really easy to make and take very little time and efforts.

Green chilly tipore is a spicy and scrumptious recipe prepared with sauteing green chilly and is often served in Rajasthani thali. This dish completes the Rajasthani thali. Me and my family thoroughly enjoyed eating this scrumptious recipe and surely you’ll like it too. Enjoy!

Directions

Getting ready:

1. Wash the chilies thoroughly and cut off the stalk.

mirch tipore

2. Now chop the chilies in ½ inch small chunks.

mirch tiporeMaking:

3. Heat some oil in a pan and splutter cumin seeds first.

mirch tipore

4. Then add asafoetida, turmeric powder and chopped green chilies

mirch tipore

5. Further add fennel powder, mango powder, coriander powder and salt and saute for few minutes.

mirch tipore

6. Let the chilies simmer for 1-2 minutes until they absorb all the spices.

mirch tipore

7. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes.

mirch tipore

8. Now cook it on high flame until the moisture escapes completely. Tipore is now ready.

mirch tipore

9. Transfer it to a serving bowl.

mirch tiporeServing:

10. Serve this spicy and tangy Rajasthani Mirch ke Tipore as an assortment with paranthans or any meal and relish eating. To store the tipore in refrigerator for up to 1 week.

Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly (thick variety) - 200 grams
  • Mustard oil - 4 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 2 tsp
  • Fennel powder - 2 tsp
  • Asafoetida - 1-2 pinch
  • Cumin seeds - ½ tsp
  • Mango powder - less than 1 tsp
  • Salt - less than 1 tsp (or as per taste)
Instructions
  1. Wash the chilies thoroughly and cut off the stalk. Now chop the chilies in ½ inch small chunks.
  2. Heat some oil in a pan and splutter cumin seeds first.
  3. Then add rest of the following spices into the wok - asafoetida, turmeric powder and chopped green chilies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
  4. Let the chilies simmer for 1 to 2 minutes until they absorb all the spices.
  5. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely.
  6. Serve and relish eating. To store the tipore, place them in a container and keep them in refrigerator for up to 1 week.

 

Sem Ka Achar Recipe – Broad Beans Pickles

Sem Ka Achar Recipe – Broad Beans Pickles -Surti Papadi Pickle Recipe

Sem phali or Broad Beans Pickle is a devouring and unique pickle recipe where the sem phali is mixed with desi pickle spices and making this pickle at home is really easy as well. Pickles are not only a good and delicious add on to our meals but also provide some or the other health benefits as well. Mango pickle, lemon pickle, sweet lemon pickle, turmeric pickle, dried mango pickle and so on are some of the pickles we all relish the most. But have you ever tried making pickles with Sem phalli? NO, then this recipe is for you. I am sharing a easy and instant method of making Sem phalli pickle, today.

Beans and vegetables have a shorter life but they taste scrumptious and have a unique flavor. So, I decided to make Sem pickle for you all. This pickle keeps good for up to a month. I find it a healthier alternative to regular pickles. Try making this yummy Sem pickle at your home today and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

Start with rinsing the sem thoroughly and then dry them through.

sem pickle

Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.

sem pickleMaking:

Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.

sem pickle

To it add chopped phallis, cover and let it simmer in water for 3 minutes.

sem pickle

Strain the water through a colander.

sem pickle

Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.

sem pickle

When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.

sem pickle

Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.

Serving:

Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

Suggestions

  • Make sure that every utensil used in this recipe is clean and dry thoroughly. No dirt or moisture should enter the pickle.
  • Sterilize the container in which you are storing the pickle. Dry it under the sun or in the oven.
  • Always use clean and dry spoon to have pickle from the jar.

Sem Ka Achar Recipe - Broad Beans Pickles Sem Ka Achar Recipe - Broad Beans Pickles
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sem – ½ kb (500 grams)
  • Yellow mustard – 2 tbsp (coarsely grounded)
  • Fenugreek seeds – 2 tbsp (coarsely grounded)
  • Fennel powder – 2 tbsp (coarsely grounded)
  • Salt – 3 tsp or as per taste
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1.5 tsp
  • Black pepper – ½ tsp (freshly grounded)
  • Asafoetida – 2 pinch
  • Mustard oil – ½ cup
  • Vinegar – 3 tbsp
Instructions
  1. Start with rinsing the sem thoroughly and then dry them through.
  2. Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.
  3. Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.
  4. To it add chopped phallis, cover and let it simmer in water for 3 minutes.
  5. Strain the water through a colander.
  6. Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.
  7. When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.
  8. Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.
  9. Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney

Instant Sweet Chutney – Instant Sweet and Sour Chutney for Chaat

Instant sweet sour chutney is another delightful chutney recipe prepared with jaggery and dry mango powder. We all relish eating chutneys served with various dishes like, chaat, vadas, papdi and so on. The sweet chutney served with these savory dishes is usually prepared with tamarind, which is quite time consuming. But today we are sharing an instant and easy sweet-tangy chutney recipe prepared with mango powder, jaggery, dates and few other desi spices. We all usually have mango powder in our kitchens, so making this chutney gets easier.

You may not be able to prepare sweet tamarind chutney that easily and instantly, but this sweet chutney prepared with mango powder can be prepared very quickly. This chutney is very tantalizing and a great fix. Here is an easy step-by-step recipe for Sweet mango chutney. Enjoy!

Directions

Getting ready:

Remove the seed and cut dates in thin slices.

sweet sour chutneyMaking:

Take mango powder, 1 cup water and finely crushed jaggery in a wok or pan and place it in low flame for heating.

sweet sour chutney

When the jaggery dissolved in water completely, add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.

sweet sour chutney

Let it simmer for 5 minutes and then add chopped dates to it and cook for another 5-6 minutes.

sweet sour chutney

Chutney is now ready, turn of the flame and transfer it to another bowl.

sweet sour chutneyServing:

Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for upto 6 months.

Suggestions

  • You can also replace the use of jaggery with sugar for making sweet mango chutney. Keep the quantity same and likewise prepare the chutney.
  • If you see that the chutney has turned little thick in consistency after taking it out from refrigerator then add some water into it and bring in use.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney amchur chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jaggery - 1 cup (200 grams)
  • Mango powder - ¼ cup (30 grams)
  • Dates - 7 to 8
  • Red chilly powder - ½ tsp
  • Ginger powder - 1 tsp
  • Garam masala - 1 tsp
  • Black salt - 1 tsp
Instructions
  1. Cut dates in thin slices.
  2. Heat mango powder, 1 cup water and finely crushed jaggery in a pan.
  3. Add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.
  4. Add chopped dates to it and cook for another 5-6 minutes.
  5. Turn of the flame and transfer it to another bowl.
  6. Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for up to 6 months.