Category: Pickles

Salted limes are a simpler version of pickle and are good for convalescents because of the high content of Vitamin C. Mangalore a city known for its scenic beauty, beautiful beaches and delicious sea food is where salted limes too are very popular ❤️

Ingredients:

• 35 lemons
• 200 gms salt
• 35 green chillies
• 3 inch piece of ginger sliced finely or grated.

Method:
Wash and thoroughly dry the limes. Make four to eight slits on them, taking care to keep them intact at the centre. Stuff the salt in these slits. Slit the green chillies. Add the ginger and chillies to the lemon and store them in a bottle. Keep shaking it a couple of times every day for about ten days. The lemons release water and the chillies and ginger start changing colour. Allow them to mature for a couple of months before consuming.

This is a seasonal pickle as it makes use of fresh turmeric roots and mango flavoured ginger which is available only in the months of October to January. It can be consumed immediately and requires no period of maturity as the other pickles do. ❤️

Ingredients:

100gms of the following :

• Fresh Turmeric roots
• Fresh Ginger
• Mango flavoured ginger
• Salt
• Lemon juice
• Green chillies (optional)

Method :

Slice the turmeric roots, ginger and the mango flavoured ginger as thinly as possible. Chop the green chillies fine. Add salt and squeeze lemon juice. Mix well and keep aside for a couple of hours for the flavours to infuse.

Note: I haven’t mentioned the number of chillies, salt and lemon juice as I leave it to individual taste.

Chunda is a sweet, spicy and sour grated Mango pickle from Gujarat, one of the Western states in India. Stays good for two years or more as it is sun basked. A must with every Gujarati meal, it goes well with rotis, pooris and even theplas. ❤️

Ingredients

• 1 kg Rajapuri mango (raw mango) deskinned and grated
• 1.5 kgs sugar
• Salt as required
• 1 tsp haldi
• 2 tbsps jeera powder
• Chilly powder as required

Method:
Add the sugar, salt and haldi to the grated mango and keep it aside for a day. The next day tie it with a white cloth and sun bask it for 7-8 days mixing it every second day so that the sugar is evenly exposed to the sun. You will notice from the sixth day onwards it has formed a syrup. Sun it for two more days. Allow to cool and add the chilly and jeera powder. Mix well and store.

Tender Mango Palu is a pickle popular in South India. Sweet, sour and spicy all rolled into one, it goes well with rice or rotis. Would like to thank my dear friend Vinanti Gouri for sharing this recipe with me. ❤️

Ingredients:

• 2 large tender mangoes
• 4 tsps Roasted methi/fenugreek seeds
• 6tsps Roasted mustard seeds
• Grind to a fine powder. Set aside.
• Jaggery half a bowl
• Salt to taste
• 10 Curry leaves
• 1tsp Hing/asafoetida powder
• pinch of haldi/turmeric
• 5 heaped tsps Kashmiri lal chilli powder
• 3tsps Oil

Method:

Cut the mangoes into chunks. Heat oil in a pan, add a tsp of mustard seeds and curry leaves. When the seeds splutter, add hing powder and haldi. Stir. Add 1 cup of water and the mango chunks. Add salt to taste. Cook until mango pieces become slightly soft.
Add 5 tsps of Kashmiri lal chilli powder and the roasted methi mustard powder. Mix well. Add jaggery. Cook on a low flame for 10 minutes. This does not need to be refrigerated for almost a week.

Green chillies are widely used in Indian cuisine. The hotness that they impart enhance the flavours of the dish. The less spicier ones are eaten raw with bhakri and the thicker least spicy ones are used for making fritters. Chilly pickle is popular all over India. Posting one for for all of you dear friends. Do try it out! ❤️

Ingredients:

• 500 gms spicy variety chillies
• 125 gms mustard
• 1 tbsp haldi
• Marble sized piece of hing powdered
• 150 gms salt or more depending on the spiciness of the chillies
• Juice of 15 lemons
• 1/2 litre oil

Method:
Wash the chillies and spread them on a cloth to dry . Remove the stalks and chop them into pieces of desired sized. Roast them in 1/4 litre oil till they change colour. Heat the remaining 1/4 litre oil to smoking point and keep it aside. Allow to cool overnight. The next day powder the mustard and extract the lemon juice. Add the powdered hing in a tsp of hot oil till it gvs its aroma. Switch off. Drop it over the chillies. Add the mustard, salt, lemon juice and the remaining oil and mix well. Store in glass bottles. Ready for use after a fortnight.

Gooseberries are rich in Vitamin C and are used by Indians to make chutneys, pickles, preserves, jams or what is popularly called murabba. Chutney is made of brined gooseberries and goes well with both rice or roti. ❤️

Ingredients:

• 250 gms Gooseberries
• 150gms salt
• 1litre water

Method:

Boil the water with salt and reduce it to three fourths of its the original quantity of water. Cool thoroughly. Add the gooseberries to it and store in sterile glass bottles. Chilly powder too can be added to enhance the taste.

Karvanda is a seasonal tiny sour berry which is used for making pickles. As children we enjoyed eating it with a dash of salt. Fond memories indeed! ❤️

Ingredients:

• 1 kg karvanda
• 300 gms Everest Tikhalal
• 150 gms mustard
• 2 tbsps SSP special hing crystals
• 1 tsp turmeric
• Salt as required depending on the sourness of the kaarand.

Method:

Clean n wash the kaaranda and spread it to dry overnight on a cloth.
Next day add abt 150 gms salt to the kaarand n keep covered tossing it daily for about 5 days.
You will notice dt the kaarand has changed colour and let out water.
Grind the mustard, turmeric, hing and chilly powder with the boiled n cooled water to a smooth paste and add to the kaaranda. Store in sterilized glass bottles.

Please replace the kaaranda which is seasonal with mixed veggies like carrot, tendli, ginger, green chillies cauliflower and for the sourness lemon to be chopped fine and added. Is ready within a day.