Category Archives: pickle

Peanut Garlic chutney !!!

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This chutney is one of the quickest and simplest accompaniment. Can be stored for months. Just sprinkle on whatever you want and enjoy. I personally enjoy with Bakri – pearl millet flat bread. Yum earthy taste is addictive.

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Ingredients:

Roasted and crushed peanuts 2 bowls, garlic chopped 4 to 5 cloves, chilli powder 2 tabsp, salt to taste.

Method:

Just grind the above ingredients roughly and blend together into a coarse powder for a few seconds.

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N.

Pomfret Pickle !!!

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Pomfret is normally eaten curried or fried. But sometime we pickle it for a change of taste.It has to be kept in the fridge as like the traditional pickles this cannot be kept out.

Ingredients:

Pomfret fish 2 cut into medium size, oil for deep-frying, Pickle ready mix masala 100 grams, salt to taste, lemon 4 to 5 whole and turmeric powder 2 tsp.

Method:

apply salt turmeric and lemon juice to the fish and keep aside for an hour. Now deep fry the fish till it is cooked , for about 5 mins max.Remove the excess oil and keep 4 to 5 tabsp oil in the frying pan and mix the pickle masala to it. In a serving bowl place the fish and now drizzle the masala and oil over the fish. Mix delicately and njoy the spicy pickled Pomfret… Yummmm 😛

N.

Chutney’ sssssssss !!!!!!

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Chutney’s play a very important accompaniment with Indian food especially with the snacks. The method of making is almost the same that is grinding all the ingredients as per ones consistency; coarseness and some chutney require tampering. Normally eaten with our fried lip smacking Snacks like the wada’s, bhajiya’s, bhel, samosa’s, Kachori’s etc.

 

Garlic Chutney

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1 bunch of fresh green garlic leaves, handful of coriander leaves, 2 tsp of sugar, salt as per the taste, green chillies 7 to 9 and 2 tabsp of fresh grated coconut. Simply grind it with 1/2 cup of water.

 

Kairi (Raw Mango) Chutney

Laal Thecha

2 to 3 chopped raw mangoes (kairi), red chilli powder 4 tsp, salt to taste, jaggery 2 tabsp and oil 2 tsp. Same process – grind it without water.

Lasun Chutney

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Garlic flakes 15 to 18, dry grated coconut 2 cups, red chilli powder 4 to 6 tsp, salt to taste, peanut roasted 2 tabsp (optional). Grind it together in a dry grinder. This chutney is not to be refridgerated. Last really long.

Mint Chutney

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3 cups full of mint leaves, 1 cup full of coriander leaves, 1 cup grated fresh coconut, sugar 1 tabsp, green chillies 7 to 8, onion 1 (optional), salt to taste. Grind it with 1/2 cup of water.

Tomato Chutney

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4 roasted whole tomatoes, sugar 2 tsp, salt to taste, red chillies (if dry – soak it for 10 min in warm water) 8 to 10, chat masala 1 tsp. run it thru the grinder for a few seconds ( 5 to 8secs) No water to be added.

Tamarind Date Chutney

Kairi chutney

Tamarind and dates 100 grams each, water 2 cups. Boil the Tamrind and dates in equal quantities for 5 mins, add salt, if needed add jaggery a tabsp. After grindin strain the mixture thru a sieve.

OOHhhh while I m posting this….my elder ones hungryyyyyyyy !!!!

N.

Red Chutney !!!

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Made this mouth watering chutney and couldnt stop myself sharing it as it has all the yummy elements and goes well even on a slice of bread.

Ingredients:

Dried red chillies soaked in warm water for 10 mins, coconut grated 1 cup, 1/2 cup peanut crushed, garlic 15 cloves, salt, jaggery 2 tabsp, 1 whole juice of lemon and 1 tabsp of oil.

Method:

Grind all the above ingredients coarsely and its ready…..simple as that !!! 😉

Jackfruit Pickle (Fanas ka achar)

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Jackfruit Pickle

Fanas ka achar

Another summer fruit which we pickle is the Jackfruit pickle. I call it the meat for the vegetarians due to its looks. Satisfaction only for the eyes.

Ingredients:

Jackfruit cut into cubes, with skin and stem discarded – 1 kg, oil 500 ml, salt to taste, pickle pre mixed masala 400 gms, aniseeds 2 tabsp, asafetida 2 tsp, whole garam masala like the clove, black pepper, cinnamon 1 tsp each.

 Method:

Steam the cubed jackfruit with little salt for 8 to 10 mins and keep it for cooling. Then rub all the masala thoroughly with palms and not spoon as every part of the jackfruit should be covered. Then heat oil and crackle the garam masala and asafoetida,  and let it cool. Now pour the tampered oil on the seasoned pickle mix and jackfruit and store it in a jar.

You can enjoy this pickle for the rest of the year.

N.

Loncha / Aachar (Pickle !!!)

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 Loncha

Homemade pickles are prepared in the summer and kept in the sun during daytime while stored in glass jars with airtight lids. The high concentrations of salt, oil, and spices act as preservatives. But nowadays it is easily available in any supermarket. But I make this one only when the raw mangoes are available. It is not the longlasting preserved pickle as I add not much of preservatives, I make it in small quantity but frequently. I add the sweet factor, so that it is hot and sweet. And one cannot resist. Truly mouth watering!!!

Ingredients:

Raw mangoes 1/2 kg, any pre mixed pickle masala 50 grams or redchilli powder 3 tsps, turmeric 2 tsp, salt 1 tabsp,mustard seeds broken 4 tsp, jaggery 1 1/2 tabsp, for the tampering cumin seeds, mustard seeds and asafoetida 1 tsp each. Oil 2 tabsp.

Method:

Finely chop the raw mangoes and spread it in a flat bowl. add the pre mix masala, if not add the spices above and the jaggery all over the raw mangoes. Now in a small pan, heat oil and add the cumin, mustard and asafoetida to crackle. Then Pour it all over the raw mango and the spices. Mix and it is ready… Simmply Irresistable !!!!

N.