Category Archives: Pickle recipe

Raw Mango Spicy Papad – Kairi ka Spicy Papad

Raw Mango Spicy Papad  – Kairi ka Spicy Papad

Mango papad recipe has been that one special recipe reminding us of the fond childhood memories. We all might have sometime  or the other tasted the delightful yummy recipe. You can add more spices to it and make masala aam papad and share with friends and family.

Here is an easy recipe with step by step pictures to make yummy Aam Papad at home rather than buying it. Give it to kids, I am sure they will relish every bite of it.

Direction :

Getting ready :

Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.Mango papad Making :

Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.Mango papad

Let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.Mango papad

Turn on the flame, and add ½ cup (125 gms ) sugar into it,  2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.mango papad

Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.mango papad

Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.mango papad

Mango Papad is dried and ready, it easily comes out off the polythene sheet,mango papad

lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.mango papad Serving :

Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

Suggestion:

 

  • Strain the mango pulp so that the fibers are removed and nice Mango papad are prepared.
  • You can skip using red chili powder if desired.
  • You can make the mango papad thick or thin as desired.
  • You can keep them under a fan to dry or in sunlight, but there should be no wind,
  • so that there is no dust on the mango papad.
  • When it becomes a little dry you can place a thin cloth over it and dry in sunlight.

 

 

Raw Mango Spicy Papad - कच्चे आम का चटपटा पापड़ - Kairi ka Spicy Papadmango papad
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes- 7 ( 750 gms)
  • Sugar – ½ cup ( 125 gms )
  • Ghee – 1 tsp
  • Garam masala – 2.5 tsp
  • Black alt- 2 tsp ( or to taste )
  • Red chili powder- ¼ tsp ( optional )
Instructions
  1. Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.
  2. Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.
  3. let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.
  4. Turn on the flame, and add ½ cup (125 gms ) sugar into it, 2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.
  5. Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.
  6. Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.
  7. Mango Papad is dried and ready, it easily comes out off the polythene sheet,
  8. lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.
  9. Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

 

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.

 

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.

 

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. Punjabi Mango 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.

 

Punjabi Mango Pickle Recipe – Punjabi Aam ka Achaar

Punjabi Mango Pickle Recipe – Punjabi Aam ka Achaar

Punjabi Mango pickle 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. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself with this easy to follow recipe.

Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoilt. So let us start preparing Punjabi Mango pickle with this easy to follow recipe with step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the mangoes thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. Make sure that there isn’t any moisture left in the mangoes. After that, remove its stalk and cut out its pulp along with the skin. Chop it into ½ inch small chunks.

mango punjabi pickle recipeMaking:

Place a pan on flame. Once the pan gets heated, add fenugreek seeds, fennel seeds and cumin seeds into it. Keep stirring it continuously and roast the spices until its moisture gets released. It will take 1-1.5 minutes.

punjabi mango pickle recipe

Add black pepper as well. Turn off the flame and transfer it to a plate. Allow it to cool down completely.

punjabi mango pickle
When the roasted spices cools down completely, place them in a mixer jar. Churn and prepare a coarse powder of it. Transfer it to a plate.

punjabi mango pickle
Take the mango chunks in big mixing bowl and add coarsely ground spices into it followed by asafoetida, turmeric powder, kalonji, red chilly powder, salt and mustard oil. Mix all the ingredients really well until each mango chunk gets nicely coated with the spices.

punjabi mango pickle
Now cover the bowl and keep it aside as it is for 5-7 days until the mango chunks turns soft. Don’t forget to stir the pickle once in a day with a clean and dry spoon. After 5 days, check he pickle. Mango chunks have turned tender and absorbed the spices really well. Punjabi mango pickle is now ready.
punjabi mango pickleServing:

Serve this tangy and lip-smacking Punjabi mango pickle as an accompaniment with parantha or any meal. Store this pickle in a sterilized air-tight container and immerse the pickle completely in mustard oil. It keeps good for 1 year. Enjoy!

Suggestions

  • To remove the moisture from the whole spices you can place them under scorching sunlight for an hour instead of roasting them.
  • If you are taking whole dry red chilly then ground it with the other whole spices as well.
  • Use a clean and dry spoon for taking out the pickle and store it in a dry container as well. No dirt or moisture should enter the pickle or else it will get rotten.

Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaarpunjabi mango pickle
Author: 
Recipe type: Pickle/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango – 500 grams (3)
  • Mustard oil – 1 cup
  • Kalonji – 2 tbsp (20 grams)
  • Salt – 4 tbsp (60 grams)
  • Fennel seeds – 4 tbsp (25 grams)
  • Fenugreek seeds – 4 tbsp (25 grams)
  • Red chilly powder – 2 tbsp (20 grams)
  • Black pepper – 1 tbsp (10 grams)
  • Cumin seeds – 1 tbsp (10 grams)
  • Turmeric powder – 1 tbsp (7-8 grams)
  • Asafoetida – ¼ tsp (3 grams)
Instructions
  1. Rinse the mangoes thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. Make sure that there isn’t any moisture left in the mangoes. After that, remove its stalk and cut out its pulp along with the skin. Chop it into ½ inch small chunks.
  2. Place a pan on flame. Once the pan gets heated, add fenugreek seeds, fennel seeds and cumin seeds into it. Keep stirring it continuously and roast the spices until its moisture gets released. It will take 1-1.5 minutes.
  3. Add black pepper as well. Turn off the flame and transfer it to a plate. Allow it to cool down completely. When the roasted spices cools down completely, place them in a mixer jar. Churn and prepare a coarse powder of it. Transfer it to a plate.
  4. Take the mango chunks in big mixing bowl and add coarsely ground spices into it followed by asafoetida, turmeric powder, kalonji, red chilly powder, salt and mustard oil. Mix all the ingredients really well until each mango chunk gets nicely coated with the spices.
  5. Now cover the bowl and keep it aside as it is for 5-7 days until the mango chunks turns soft. Don’t forget to stir the pickle once in a day with a clean and dry spoon. After 5 days, check he pickle. Mango chunks have turned tender and absorbed the spices really well. Punjabi mango pickle is now ready.
  6. Serve this tangy and lip-smacking Punjabi mango pickle as an accompaniment with parantha or any meal. Store this pickle in a sterilized air-tight container and immerse the pickle completely in mustard oil. It keeps good for 1 year. Enjoy!