Category Archives: Pickle recipe

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe

Sweet-tangy flavored mango pickle is loved by kids a lot. 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. Mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration. There are many types of recipes for making mango pickles but today we will prepare sweet-tangy mango pickle. It advisable to use sweet mangoes for this kind of pickle.

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 spoiled. So let us start preparing Mango pickle. Let’s start with making super duper yummy sweet-tangy pickle with this easy to follow recipe with step-by-step picture. Enjoy!

Directions

Getting ready:

Rinse the mangoes thoroughly and pat dry them completely. Remove the stalk and peel them nicely. Cut off the pulp from each mango in desired size and shape.

sweet mango pickleMaking:

Take whole spices .i.e. fennel seeds, yellow mustard, fenugreek seeds and cumin seeds in a wok or pan. Dry roast these spices for a while. Let the spices cool down and then grind them coarsely.

sweet mango pickle

Heat some oil in a wok or a pan and add asafoetida, turmeric powder, mango chunks and salt to it. Mix everything really well. Cover and let the mangoes simmer for 4 to 5 minutes on low-medium flame. Check them later. When the chunks turn soft and tender, turn off the flame.

sweet mango pickle

Take jaggery in another vessel and add 1 cup water to it. Let it cook until the jaggery dissolves completely. Syrup for mango pickle is now ready. Pass the prepared syrup through a sieve to remove any kind of impurities from it.

sweet mango pickle

Now mix this strained syrup to the mango chunks and mix well. Continue cooking the pickle on medium-low flame till the syrup gets dense with one thread consistency. Stir the pickle after every 1 minute.

sweet mango pickle

Now mix coarsely ground spices, red chilly powder, black salt and sendha salt to pickle and let it simmer until you get thick one thread consistency of syrup.

sweet mango pickle

To check, stick the syrup between your thumb and finger. It should be gooey and one thread is formed. Sweet-tangy super lip smacking mango pickle is ready. Let the pickle cool down completely and store it in sterilized glass or plastic container.

sweet mango pickleServing:

Serve this zingy-spicy sweet mango pickle as accompaniment with your meals or simply serve few wedges of this pickle with chapatti, parantha or poori. Every time use a clean and dry spoon to take out the pickle from the container and relish eating this pickle for up to a year.

sweet mango pickleSuggestions:

  • If you wish have spicier pickle then add 1 tsp garam masala to it.
  • Make sure you use clean and dry container for storing the pickle. Any kind of moisture or dirt can spoil the pickle.
  • Thoroughly wash the glass or plastic container with boiling water and dry them completely. You can also dry the container in oven.
  • Always use a clean and dry spoon for taking out the pickle from container. Stir the pickle once in day with a spoon.
  • If there is sunlight, place the pickle under sun once in 3 months. This helps increase the shelf life of pickles and they taste super tasty.

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Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe sweet mango pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango pickle – 1 kg (5 to 6 medium size)
  • Jaggery – 1 kg
  • Oil – ¼ cup
  • Vinegar – ¼ cup
  • Fennel seeds – 4 tsp
  • Yellow mustard seeds – 2 tsp
  • Fenugreek seeds – 2 tsp
  • Turmeric powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 to 2 pinch
  • Red chilly powder – 1 tsp
  • Black salt – 2 tsp
  • Sendha salt – 2 tsp
  • Plain salt – 2 tsp
Instructions
  1. Cut off the pulp from each mango in desired size and shape.
  2. Take whole spices .i.e. fennel seeds, yellow mustard, fenugreek seeds and cumin seeds in a wok or pan. Dry roast these spices for a while.
  3. Let the spices cool down and then grind them coarsely.
  4. Heat some oil in a wok or a pan and add asafoetida, turmeric powder, mango chunks and salt to it. Mix everything really well.
  5. Cover and let the mangoes simmer for 4 to 5 minutes on low-medium flame. Check them later. When the chunks turn soft and tender, turn off the flame.
  6. Take jaggery in another vessel and add 1 cup water to it. Let it cook until the jaggery dissolves completely. Syrup for mango pickle is now ready.
  7. Now mix this strained syrup to the mango chunks and mix well.
  8. Continue cooking the pickle on medium-low flame till the syrup gets dense with one thread consistency. Stir the pickle after every 1 minute.
  9. Now mix coarsely ground spices, red chilly powder, black salt and sendha salt to pickle and let it simmer until you get thick one thread consistency of syrup. Sweet-tangy super lip smacking mango pickle is ready.
  10. Serve this zingy-spicy sweet mango pickle as accompaniment with your meals or simply serve few wedges of this pickle with chapatti, parantha or poori.

 

Mango Pickle Recipe

Mango pickle recipe | Aam ka achar recipe

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 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. There are many types of recipes for making mango pickles but today we will prepare it by cutting the mangoes into small pieces. We take pickles in small portions and this pickle with small mango chunks make it easy to serve and eat.

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 spoiled. So let us start preparing Mango pickle.

Directions

Getting Ready:

Rinse mangoes with water and soak for 12 hours. Take them in a large sieve and let them dry completely. Now remove the seed and cut down the mangoes along with its peel in small chunks using a knife.

mango pickle

Finely grind the fennel seeds, yellow mustard seeds and fenugreek seeds to a powder in a mixture grinder. Transfer the masala to a bowl.

mango pickleMaking:

Heat some oil in a pan until smoky then turn off the flame. Add the prepared masala into the oil.

mango pickle

To it add asafoetida and turmeric powder. Further add diced mango chunks into the masala.

mango pickle

Along with salt and red chilly powder. Mix everything really well. Cover and cook the mangoes for 5 minutes.

mango pickle

Mangoes are partially cooked. Transfer the pickle to a bowl.

mango pickle

Fill this mango pickle in an airtight container and keep aside for 5-6 days under sunlight. Stir the pickle daily, once in a day. The chunks will get soft and tender. Add more oil to the pickle to submerge the chunks completely.

Serving:

Serve this super scrumptious and zingy-spicy mango pickle with paranthas or as a side accompaniment with any meal and relish eating for upto an year.

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 3 months. It will taste even better.

Mango Pickle Recipe mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mangoes (unripe) - 1 kg (8-10)
  • Mustard oil - 100 grams (1 small bowl)
  • Asafoetida) - less than ¼ tsp
  • Salt - 100 grams (3 tbsp)
  • Turmeric powder - 50 grams (1.5 tbsp)
  • Fennel seeds - 50 grams (2 tbsp)
  • Methi - 50 grams (2 tbsp)
  • Yellow mustard – 50 grams (2 tbsp)
  • Red chilly powder - ½ tbsp
Instructions
  1. Rinse mangoes with water and soak for 12 hours. Take them in a large sieve and let them dry completely.
  2. Now remove the seed and cut down the mangoes along with its peel in small chunks using a knife.
  3. Finely grind the fennel seeds, yellow mustard seeds and fenugreek seeds to a powder in a mixture grinder.
  4. Transfer the masala to a bowl.
  5. Heat some oil in a pan until smoky then turn off the flame.
  6. Add the prepared masala into the oil.
  7. To it add asafoetida and turmeric powder
  8. Further add diced mango chunks into the masala.
  9. Along with salt and red chilly powder. Mix everything really well.
  10. Cover and cook the mangoes for 5 minutes.
  11. Mangoes are partially cooked. Transfer the pickle to a bowl.
  12. Fill this mango pickle in an airtight container and keep aside for 5-6 days under sunlight. Stir the pickle daily, once in a day. The chunks will get soft and tender. Add more oil to the pickle to submerge the chunks completely.
  13. Serve this super scrumptious and zingy-spicy mango pickle with paranthas or as a side accompaniment with any meal and relish eating for upto an year.

 

Green Chilly Pickle/Green Chilly Pickle in Mustard recipe

Green Chilli Pickle With Red Mustard Seeds | Hari Mirch ka Rai Wala Achar

Green chilly pickle is yet another amazing recipe prepared with red mustard seeds. Posting another pickle recipe for you all. Making pickles have always been a easy, so is with making green chilly pickle using red mustard seeds which imparts a major flavor, aroma and taste. My family loved this pickle so much that they often have it in meals.

When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. This green chilly pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of green chilies and spices as a side accompaniment, with this easy recipe. Enjoy!

Directions

Getting ready:

1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.

green chilly pickle

2. Chop other half quantity of chilies into small chunks with the help of a scissor. Place them in another bowl.

green chilly pickleMaking:

3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.

green chilly pickle

4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.

green chilly pickle

5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.

green chilly pickle

6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.

green chilly pickle

7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.

green chilly pickle

8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.

green chilly pickle

9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.green chilly pickle

10. Now stuff the chilies. For that, take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing gently with your fingers. Place the stuffed green chilly on a plate. Similarly, stuff the remaining slit green chilies. Delicious and mouth drooling green chilly pickle is now ready.

green chilly pickleServing:

11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal. This pickle can be consumed anytime but it will taste more delectable after 3 days when chilies will absorb all the spices. Sterilize a glass or plastic container and store this green chilly pickle into it. You can consume this pickle for about 1 month.

green chilly pickleSuggestions

To increase the shelf life of the pickle, immerse it into the oil completely or you can also add 2-3 tsp of vinegar into it. You can even mix acetic acid in the mustard oil and add it to the pickle.

Green Chilly Pickle in Mustard recipe Green Chilly Pickle/Green Chilly Pickle in Mustard recipe
Author: 
Recipe type: Pickle Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilies (for pickle) - 250 grams
  • Red mustard seeds - 2 tbsp
  • Salt -1 tbsp
  • Cumin seeds) - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Asafoetida) - less than ¼ tsp
  • Turmeric powder - 1 tsp
  • Garam masala - ½ tsp
  • Lemon - 2 (2 tbsp juice)
  • Oil - 2 tbsp
Instructions
  1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.
  2. Chop other half quantity of chilies into small chunks with the help of a scissor.
  3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.
  4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.
  5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.
  6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.
  7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.
  8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.
  9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.
  10. Take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing with fingers. Place the stuffed green chilly on a plate. Delicious and mouth drooling green chilly pickle is now ready.
  11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal.

 

Amla Methi dana Pickle – Methi Amla Achar – Amla Pickle with Fenugreek Seeds

Amla Methi dana Pickle – Methi Amla Achar – Amla Pickle with Fenugreek Seeds

Amla methi achar or gooseberry fenugreek pickle is tasty as well as nutritious pickle. Amlas are always considered to be elixir of good health and are full of vitamin C.This piquant pickle contains gooseberry along with fenugreek seeds and spiced up with few aromatic spices.

Serve this zingy and delectable amla methi pickle as a side assortment with chapatti, paranthas or any meal. So, with the pickle recipe that follows, learn how to make amla pickle without using any preservatives. Try out these instruction with step-by-step pictures and include a spicy-zingy wedge of this pickle in your meals. Enjoy!

Direction

Getting ready:

1. Wash the amlas thoroughly and dice them into small chunks.

amla methi pickleMaking:

2. Heat a pan or a wok with 4 tbsp oil.

amla methi pickle

3. Now when the oil is sufficiently hot add fenugreek seeds into it and roast until it becomes little brown. Keep the flame low.

amla methi pickle

4. Then add carom seeds and turmeric powder. Stir it for a while.

amla methi achar

5. Add gooseberry, followed with red chilly powder, garam masala, salt, fennel powder and asafoetida. Mix everything really well.

amla methi achar

6. Cover and cook for 3-4 minutes till gooseberry becomes tender. Keep the flame low.

amla methi achar

7. After 5 minutes, remove the lid. Press the chunks gently to check whether cooked through or not. Don’t over cook them.

amla methi pickle

8. Take the pan off the flame and place it on net stand so that the chunks cool down.

amla methi achar

9. Now add vinegar to the gooseberry pickle.

amla methi achar

10. Transfer the pickle to a plate or a container. Amla methi pickle is now ready.

amla methi pickleServing:

11.Serve this tempting and healthy amla methi pickle as a side assortment with chapatti, parantha or any meal. When the pickle cools down completely, store it in an airtight container. For the first 3 days, stir the pickle with a spoon twice a day. Pickle will absorb all the juices and it will become more delectable.

Suggestions

  • Instead of white vinegar you can use any type of vinegar.

Amla Methi dana Pickle - Methi Amla Achar - Amla Pickle with Fenugreek Seeds amla methi pickle
Author: 
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry – 250 grams (finely chopped)
  • Fenugreek seeds – ¼ cup (40 grams)
  • Sesame oil – 4 tsp
  • Turmeric powder – 1 tsp
  • Asafoetida – 2 pinch
  • Fennel seeds – 2 tsp
  • Carom seeds – 1 tsp
  • Red chilly powder – ½ tsp
  • Garam masala – ½ tsp
  • Salt – 2 tsp or to taste
  • Vinegar – 2 tbsp
Instructions
  1. Direction
  2. Getting ready:
  3. Wash the amlas thoroughly and dice them into small chunks.
  4. Heat a pan or a wok with 4 tbsp oil.
  5. Now when the oil is sufficiently hot add fenugreek seeds into it and roast until it becomes little brown. Keep the flame low.
  6. Then add carom seeds and turmeric powder. Stir it for a while.
  7. Add gooseberry, followed with red chilly powder, garam masala, salt, fennel powder and asafoetida. Mix everything really well.
  8. Cover and cook for 3-4 minutes till gooseberry becomes tender. Keep the flame low.
  9. After 5 minutes, remove the lid. Press the chunks gently to check whether cooked through or not. Don’t over cook them.
  10. Take the pan off the flame and place it on net stand so that the chunks cool down.
  11. Now add vinegar to the gooseberry pickle.
  12. Transfer the pickle to a plate or a container. Amla methi pickle is now ready.
  13. Serve this tempting and healthy amla methi pickle as a side assortment with chapatti, parantha or any meal. When the pickle cools down completely, store it in an airtight container. For the first 3 days, stir the pickle with a spoon twice a day. Pickle will absorb all the juices and it will become more delectable.

 

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.

 

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.

 

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.