Carrot and Ginger Pickle Recipe

This is an easy and delicious pickle which can be made and consumed on the same day, though allowing it to mature for a couple of days adds to its taste and flavour. Tanuja Kate a good friend, has shared this recipe with me and though I tweaked the recipe a bit out of sheer lack of time, really delighted that it has turned out so well.

Ingredients :

  • 250 gms Carrot
  • 2 inch piece of ginger
  • 2 tbsps oil
  • 1 heaped tsp mustard
  • 25 seeds of Fenugreek /Methi
  • 1tsp chilly powder
  • 1/4 tsp Turmeric / Haldi
  • Salt
  • Juice of one lemon

Method :

Deskin the carrots, wash and pat dry. Slice into thin julliennes. Grate the ginger. Heat oil in a pan. Add the mustard seeds and after they splutter add the methi seeds. Toss and immediately drop in the carrot and ginger mixture. Saute for a couple of minutes. Add salt, chilly powder and turmeric powder. Saute again for another minute and then add the juice of lime. Mix thoroughly, switch off and keep aside.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Sweet and Tangy Lemon pickle Recipe

This is the fourth variety of Lemon pickle that I am posting today. Thought that I should try to deviate from the usual spicy ones this time. As usual these are my home grown lemons and so it makes it all the more precious.

Ingredients:

  • 40 Lemons
  • 400 Gms sugar
  • 250 ml water
  • Salt
  • 4 heaped tsps Kashmiri Chilly powder
  • 4 tsps Sunflower oil
  • 1 heaped tbp mustard
  • 1/2 tsp Methi/ Fenugreek seeds
  • 1 tsp Hing/ Asafoetida powder

Method:

Wash the lemons and allow to dry thoroughly. Quarter them. Do not try to pry open the seeds as doing so may spoil the pickle. You can discard them after the pickle is done. Divide the chopped lemons into five parts and measure one part. Take an equal measure of salt as one part of the lemons measured. Tip the lemon and salt into the bowl and mix it thoroughly. Cover and keep aside. These salted lemons should be mixed twice a day for eight days, till the lemons become soft. On the ninth day they are ready to be made into a pickle. Heat a pan. Add the sugar and water. Stir continuously till all the sugar has dissolved. After the mixture starts boiling, lower heat and continue to boil for a couple of minutes. A tsp of this sugar solution when put on a plate should not run. At this point add the lemon and chilly powder . Allow it to boil well for a minute. Switch off and keep aside. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Methi seeds. Toss and drop in the Hing. Saute for a few seconds and drop this seasoning into the pickle. Mix thoroughly. Allow to cool thoroughly before bottling the pickle.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Roasted Bimbla /Tree Sorrel Pickle Recipe

A variety of Pickles can be made with the Tree Sorrel or Bimbul/Bimbla/ Bilimbi as it is called in the various parts of coastal Karnataka in India. I have already posted one where the ingredients are not roasted, but ground to a smooth paste as is. Today posting a pickle where the spices used are first roasted and then ground to a fine powder. The name is a little misleading though, as the Tree Sorrel is not roasted. This pickle goes well with Rice, Roti, Dosa and Idli.

Ingredients :

  • 1/2 kg Tree Sorrel
  • 150 gms Guntur chillies
  • 150 gms Byadgi chillies
  • Marble sized piece of Hing/asafoetida
  • 100 gms mustard
  • 1 tbsp methi seeds
  • 150 gms salt
  • 2tsps Oil

Method :
Wash and pat dry the Tree Sorrel thoroughly. Add the salt and mix well. Keep mixing for a couple of days. By then the Tree Sorrel would have changed colour and oozes out water. Roast the chillies with a little oil. Dry roast the methi to a rich brown. Dry roast the mustard till it splutters. Dry roast Hing till it gives it’s aroma. Powder the ingredients together. Tip it into the Tree Sorrel, mix thoroughly and store in a glass bottle or ceramic jar. Takes about a month to mature.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ivygourd Pickle Recipe

Tender, tiny Ivygourd can be pickled or brined. Decided to make a pickle which goes well with Rice, Dosa, Idli and for the adventurous can also be used as a spread on bread! Well… That rhymes well doesn’t it?

Ingredients :

  • 1/2 kg tender Ivy gourd
  • Juice of 12 lemons
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and pat dry the Ivygourd thoroughly. Put them in a bottle along with the lime juice and salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Ivygourd releases water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Star Gooseberry Pickle Recipe

Star Gooseberries are reminiscent of school days, where we gorged on them by dipping them in a mixture of Chilly powder and salt. When a friend sent over some farm fresh Gooseberries, I lost no time in making a pickle which is a family favourite!

Ingredients :

  • 1/2 kg Star Gooseberry
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms Mustard
  • 150 gms Salt
  • A marble sized piece of Hing/asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Star Gooseberry thoroughly. Pressure cook it to one whistle in 250ml (One glass of water. ) Allow to cool thoroughly. Grind together the Chilly powder, mustard and Hing to a smooth paste with enough water. Tip it into the cooked Star Gooseberry. Add the salt, mix thoroughly and adjust consistency by adding water as required. (Ideally the gravy of this pickle is a little thin as compared to other pickles. ) Store in refrigerator. Use after a couple of days. The shelf life of this pickle is only about a month under refrigeration as the Gooseberry is cooked.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Amla/Gooseberry Pickle

A variety of Pickles, Preserves and juice can be made from Amla. High in Vitamin C, phosphorus and Iron, Amla is considered to be a tonic for the brain. Posting an easy to make Amla pickle today, which can be enjoyed all year round.

Ingredients :

  • 1 kg Amla
  • 150 gms Kashmiri Chilly powder
  • 1 tsp Haldi /Turmeric
  • 2 tbsps Mustard seeds
  • 1 tsp Hing/Asafoetida
  • Salt
  • 6 tbsps Coconut oil or oil of choice.

Method :

Wash and wipe the Amla clean. Allow it to dry for a couple of hours. Sprinkle around 10 tsps of salt and mix well. Keep mixing about three to four times a day, so that all the Amlas are well coated with salt. Repeat this for four days. The Amlas release water. On the fifth day, grind the mustard seeds and Hing to a fine powder. Drop it into the Amla along with the chilly powder and oil. Mix well. Add salt as per requirement. Bottle and refrigerate. This pickle takes around two months to mature.

Note: An easier and quicker method is to boil the Amlas in enough water with salt, to cool them thoroughly and then add the remaining ingredients. The Pickle made this way doesn’t have a shelf life of more than a fortnight.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bimbla Nonche /Tree Sorrel Pickle Recipe

Tree Sorrel or Bimbul, Bimbla as it is called is used in a variety of dishes as a souring agent in the South of India. The tree takes a couple of years to take root but the yield is enormous once it starts bearing fruit. High in Vitamin C, this fruit is also pickled in a variety of ways. Posting a very popular pickle enjoyed by the Konkani community. It goes well with Rice, Dosa, Roti and even as a spread over buttered Bread. A heartfelt thanks to my friend Mrs. Vijaya Shenoy who regularly supplies me with this delectable fruit.

Ingredients :

  • 1/2 kg Bimbul
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Bimbul thoroughly. Put them in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Bimbul releases water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Hog Plum and Tender Bamboo Shoot Pickle Recipe

Though most of the Pickles made by the Konkani community have the same Masala of dry red chillies, mustard, Asafoetida, Turmeric and salt the taste varies because of the vegetable or raw fruit added to the Pickle. I have already posted a Tender Mango, Karvanda and Mixed vegetable pickle on this website. Posting a Hog Plum and Tender Bamboo Shoot Pickle today as both these vegetables are in season.

Ingredients :

  • 1 kg Hog Plums
  • 1/2 kg Tender Bamboo Shoot
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Hog plums thoroughly. Slice the Bamboo shoots thinly. Put both the Hog plums and the tender Bamboo shoots in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for three days. You will notice that the Hog plums and the tender Bamboo shoots release water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Mango Thokku – 2

This is the second of the Raw Mango Thokku. The first was a sun basked one, where the spices were added after it had had been sun basked for a week. This one is without addition of sugar or jaggery. Needs refrigeration as it is usually made of the Totapuri variety of Mango when it is slightly ripe.

Ingredients :

  • 500 gms Totapuri Mango
  • 2 tbsps Chilly powder
  • 1 tsp Methi /Fenugreek seeds powdered
  • 1/2 tsp Turmeric powder
  • Salt
  • A kidney bean piece of Hing/asafoetida
  • 5 tbsps oil
  • 3 sprigs Curry leaves
  • 1 tsp mustard seeds
  • Salt

Method :

Wash and wipe the tender Mango. Deskin and grate or chop it fine. Dry roast the Methi seeds till they give their aroma and turn to a rich golden brown. Powder them and keep aside. Powder the Hing. Heat oil. Add the mustard seeds and after they splutter add the curry leaves. Toss. Drop in the Chilly, Turmeric, Asafoetida and Fenugreek powders. Immediately add the grated Mango. Add salt and cook the mixture till it turns semi solid. Switch off and store when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sun basked Asafoetida Chillies

This is the small thick variety of spicy chilly which is generally used to sunbask as the skin is thick. A small bite of this sunbasked chilly adds the necessary zing to curd rice or Dal rice. Extremely easy to make, delicious and can be stored for a year.

Ingredients :

  • 250 gms short and the thick variety spicy chilly
  • Sour butter milk enough to soak them in
  • Salt
  • Hing/ asafoetida
  • Haldi / turmeric powder

Method :

Wash and dry the chillies on a cloth. When completely dry drop them into the buttermilk to which haldi, hing and salt have been added. Allow the green chillies to absorb the Buttermilk for a couple of days. Remove the chillies and dry them in the sun. In the evening toss them inside the Buttermilk and cover them and keep them aside. Repeat the process of sunning them again in the morning. Continue this till all the buttermilk gets absorbed. Dry them for a day more and store them. Deep fry them as required. Serve them with dal rice or curd rice. A tiny bite with rotis is simply Delicious!!

Copyright © 2018 by Vinaya Prabhu. All rights reserved.