Now is the time , when Lime, Tender Ginger, Amlas are available and best time to make Pickles. To most people Lime Pickle , to go with dahi/curds is the best. I will start the Recipes with Lime pickle.
In pickle making absolute cleanliness has to be maintained. The bottles or Jars should washed clean and dried and kept in the sun to make sure it dry. Only clean and dry ladles and spoons should be used. for every day use keep the pickles in small jars.Every fortnight mix the pickle well. If using only salt and no oil shake the pickle jar , that that brine water will not settle at the bottom. If this happens the chance of the top layer getting a mould/ fungi is high. It will be wise to keep a wooden laddle only for mixing the pickles.
LIME PICKLE
Limes Medium size ones 25, Powder Salt ... 200 to 250 grames( if the Limes are big ) Haldi Powder ...One Table Spoon , Methi Powder One table spoon, Asophotida/Hing 1/11/2 spoons or as per taste. Oil 150 ml and mustard.Chilly Powder..... 100 grams or a little more if more spicy is required.
Wash the limes and drain the water and wipe it dry. To the salt add the Haldhi, Hing, Methi Pwder and mix well and keep aside.
Cut the each Lime into eight peices , smaller or bigger as desired. Cut all the Limes and put them in a dry vessel. In a Glass jar sprinkle little salt and a layer of lime and salt till all the limes are over with a layer of salt on the last layer of Lime of Lime peices. Close the bottle . If the bottle is not air tight tie a clean whit cloth over the mouth of the jar to keep out moisture. After 3/4 days Mix well so all the salt gets distributed evenly , To mix well transfer the lime to big vessel and mix. In a clean Kadai add the Oil and heat, When hot add the mustard when it splutre, remave from fire and let it cool add the chilli powder and mix well add the chilli powder mix to the lime mix well and bottle it. Can be used after a month.
As a variation to the lime , green chillies can be added. one can add tender ginger and green chilly. but reduce the the red chilly powder.
another variation is dont add chilli powder or oil, only ginger lime and and green chillies and salt. Green pepper can also be added. This will last for a few months. Not for a year as for plain pickle.
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INSTANT LIME PICKLE.
Ingredients :- Medium Size Limes ----25, Salt ---250 grams ,Dry Chilli Powder --100grams or as per taste more or less , Mustard --25 grams, lightly fried and Powdered, Methi --- 15 grams fried and powdered ,Haldhi Powder --- one tea spoon, oil ( til oil) 4/5 table spoons.
( 50grams red Chilli, 25 grams , Methi --15Grams can be fried and powdered instead of using Chilli powder.)
Wash and dry the the Limes and cut into small cubes of desired size. and keep by. In a stainless steel vessel boil enough water to cover the limes and add the salt after the salt has melted add the cut lime pieces , remove from fire , add the powdered Masala and mix throughly , close with lid and let it cool, Heat the oil when its hot put a TSP of mustard and pour over the Pickle, then it can be stored in clean DRY bottles. This pickle will not keep for long out side store in fridge, and it will last for some time.
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Limes can be cut and Salt ,Haldhi Powder, and a little Methi Powder added mixed well and stored, when ever its its needed it can be seasoned with mustard and chilli powder.
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MANGO PICKLES.
To most of us Mango pickles is relished pickles.
Tender whole Mango Pickle. Called Vadu Manga in Tamil and Idi - gai in Kanada.
Tender small Mangoes ------ 4 KGs, Dry Red Chilies ---- 1/2 KG , Mustard ----200 Grams , Haldhi Sticks ---20 Grams, Salt (powder)---1/2 KG. Castor or Til oil 1/4 lit enough to coat the mangoes. A Jar big enough to hold the Mangoes.
Choose fresh small mangoes. Remove the stalks and the bruised ones. Pour the mangoes in a big Bucket of water and wash well , remove and put in wicker basket if possible or in a big colander and let the all water drip away. Then spread the mangoes on clean sheet so all the water drains, then wipe the mangoes clean , there should not be any water on the Mangoes Wipe dry the jar and line the bottom with a thin layer of salt.In a big plate put the Mangoes little by little and coat them with oil and put them in the jar , After you have put a layer of it sprinkle salt and again repeat the processes of coating the mangoes with oil , putting it n jar and a layer of salt till all the Mangoes are over. Shake the jar well so the salt gets well mixed with the Mangoes or with your hand mix it well . Tie the mouth of the jar with a clean white cloth , close with a heavy lid and keep it by. Next day mix it well it will easier as there will be salt water. On the third day Grind the Chilli, Mustard and Haldhi sticks using the salt water from the jar, grind to a smooth paste and mix with the Mangoes thoroughly and close it with that cloth and lid. Let it stand for a month Mixing it every week. After a moth it will be ready to eat. This Pickle if prepared with clean and dry vessels and when removing ONLY DRY LADLE is to be used will keep well for over a year.
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Simple mango Pickle.
Mangoes ---25, Cut into desired size pieces, Salt (powder)---1/2 kg ( if the Mangoes are not very sour reduce the Salt).
Dry red Chilies ----125 Grams, Mustard ---50 Grams Both these fry with little oil and powder.
Haldhi powder --- Two tea spoons, hing --- One tea spoon.
Add Salt and Haldhi powder to the Mango pieces , Mix well put in the jar tie with a clean white cloth and let it stand for a day. Next day mix the red chili and mustard powder and mix well. This Pickle can be eaten after a week. Remove as much as needed and season with oil and mustard and use. If Handled with care this will last for two/three months. If it has to be kept longer a Tea spoon of Sodium Benzote can be mixed while adding the chili and Mustard powder.
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Instant mango Pickle.
Mangoes -- 3/4 fairly big ones, Chili powder ---4/5 Table spoons depending on the sourness of the Mangoes used. Salt ( powdered) --Two table spoons this too more or less according the the Mangoes used, haldhi powder --Two spoon, Hing -- One tea spoon , Jagery --- Two table spoons, Oil -- 100 Ml
Mustard ---1/2 tea spoon.
In a thick bottomed Kadai Heat oil add mustard when it splutters add the Mango pieces and haldhi powder, and stir well and cook on slow fire till the mango pieces turn transparent, now add salt mix well and cook for a few more miniutes, then add the other ingredients and mix well and remove from fire, when cool transfer into a dry bowl . This pickle can be used immediately. will last for 3/4 days.
Goes well with Chapathis too.
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AVAKAI.
This Pickle is very famous in Andhra Pradesh. If prepared with care will last for over a year.
Mangoes Big and Sour (two stages before they ripen) ---- 25/30
Mustard --------750 Grams, Chilli Powder the hot variety ---500 grams , Salt ----500 grams,
Methi Seeds ----100/150 Grams, Haldhi Powder --- 50 grams, Hing ----50 grams, TIL OIL--1 to 11/2 lits,.
Sun dry the Mustard and powder it thoroughly . Use the sea Salt, Dry this too and powder. If using Table salt, Do use a little less as the table salt is saltier than sea salt.
In a big vessel mix the Mustard Powder, Chilli Powder, Salt, Methi, Haldhi and Hing this Mixture can be made a few days before the mangoes are bought so that the pickle can be made as soon as the Mangoes are ready.Wash and Dry a big Jar ready.
Mangoes, --- Buy the Mangoes, get it cut at the shop itself , after getting it home spread the pieces on paper or cloth, With a knife remove the seed pulp sticking to the pieces and wipe clean with moist cloth.After all the pieces are cleaned, in big bowl or Vessel pour the mixed powder, add oil and mix till you can make a laddu of the mixture , at this stage add a big hand full of Mango pieces and coat them with the mixture. In the jar bottom sprinkle some of the mixed Avakai powder then put the coated mango pieces, do this till all the mangoes are over, If there is any mixed powder is left spread it over the mango pieces and tie a clean cloth over the mouth of the jar and close with a heavy lid.
On the third day when it is opened the oil must be over the mango pieces if not add more oil while mixing.
On the third day pour all the pickle in jar in to big vessel and and thoroughly mix the whole lot with a dry hand or with a big laddle. and pour it back into the jar. This pickle has to be turned in the jar every 10/15 days. It will be ready to eat in over a months time.
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Another measure for making less amount of Pickle.
One measure --------Mustard Powder. Salt ---- A little less than the Mustard Pow, Chilli Powder the hot variety ---- 1/2 the amount of Mustard powder. Til oil as desired as per the measure of Pickle to be made.
Mix all the dry ingredients together and measure it in a vessel , The Mango pieces should be double the Mixed powder. The rest of the method of pickling is as for the above recipe.
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INSTANT MANGOE PICKLE.
This Pickle can be served immediately after cooking it.
Choose the Mangoe and wash it well and wipe it dry.Cut into small peices. Dont cut and keep it for long, it will discolour. Dont put it in water either.
Incredents:- Mangoes ---- 4/5, Chilli Powder ----1/4 cup, Haldhi Powder ----One heaped teaspoon, Methi Powder ---- Two teaspoons, Salt (powdered)----1/4 cup, Oil ----1/4 cup.Mustard -----one tea spoon.Jaggery 2 table spoons or as per taste.
In a thick bottomes pan pour the oil heat it , add the mustard when it crackle add the mangoe cut pieces, and mix well til all the pieces are coated with oil , close lightly with a lid, kepp stiring till the mangoe pieces are half cooked, add salt, mix well and let it cook well Now add the other powders one by one mix well so all the powders are thoroughly mixed. remove from fire. Serve when cool.
This goes well with Rice and also Chappathis and Dosa.. In the fridge , it will keep for a few days.
h
In pickle making absolute cleanliness has to be maintained. The bottles or Jars should washed clean and dried and kept in the sun to make sure it dry. Only clean and dry ladles and spoons should be used. for every day use keep the pickles in small jars.Every fortnight mix the pickle well. If using only salt and no oil shake the pickle jar , that that brine water will not settle at the bottom. If this happens the chance of the top layer getting a mould/ fungi is high. It will be wise to keep a wooden laddle only for mixing the pickles.
LIME PICKLE
Limes Medium size ones 25, Powder Salt ... 200 to 250 grames( if the Limes are big ) Haldi Powder ...One Table Spoon , Methi Powder One table spoon, Asophotida/Hing 1/11/2 spoons or as per taste. Oil 150 ml and mustard.Chilly Powder..... 100 grams or a little more if more spicy is required.
Wash the limes and drain the water and wipe it dry. To the salt add the Haldhi, Hing, Methi Pwder and mix well and keep aside.
Cut the each Lime into eight peices , smaller or bigger as desired. Cut all the Limes and put them in a dry vessel. In a Glass jar sprinkle little salt and a layer of lime and salt till all the limes are over with a layer of salt on the last layer of Lime of Lime peices. Close the bottle . If the bottle is not air tight tie a clean whit cloth over the mouth of the jar to keep out moisture. After 3/4 days Mix well so all the salt gets distributed evenly , To mix well transfer the lime to big vessel and mix. In a clean Kadai add the Oil and heat, When hot add the mustard when it splutre, remave from fire and let it cool add the chilli powder and mix well add the chilli powder mix to the lime mix well and bottle it. Can be used after a month.
As a variation to the lime , green chillies can be added. one can add tender ginger and green chilly. but reduce the the red chilly powder.
another variation is dont add chilli powder or oil, only ginger lime and and green chillies and salt. Green pepper can also be added. This will last for a few months. Not for a year as for plain pickle.
----------------------------------------------------------------------------------------
INSTANT LIME PICKLE.
Ingredients :- Medium Size Limes ----25, Salt ---250 grams ,Dry Chilli Powder --100grams or as per taste more or less , Mustard --25 grams, lightly fried and Powdered, Methi --- 15 grams fried and powdered ,Haldhi Powder --- one tea spoon, oil ( til oil) 4/5 table spoons.
( 50grams red Chilli, 25 grams , Methi --15Grams can be fried and powdered instead of using Chilli powder.)
Wash and dry the the Limes and cut into small cubes of desired size. and keep by. In a stainless steel vessel boil enough water to cover the limes and add the salt after the salt has melted add the cut lime pieces , remove from fire , add the powdered Masala and mix throughly , close with lid and let it cool, Heat the oil when its hot put a TSP of mustard and pour over the Pickle, then it can be stored in clean DRY bottles. This pickle will not keep for long out side store in fridge, and it will last for some time.
-----------------------------------------------------------------------------------
Limes can be cut and Salt ,Haldhi Powder, and a little Methi Powder added mixed well and stored, when ever its its needed it can be seasoned with mustard and chilli powder.
-----------------------------------------------------------------------------
MANGO PICKLES.
To most of us Mango pickles is relished pickles.
Tender whole Mango Pickle. Called Vadu Manga in Tamil and Idi - gai in Kanada.
Tender small Mangoes ------ 4 KGs, Dry Red Chilies ---- 1/2 KG , Mustard ----200 Grams , Haldhi Sticks ---20 Grams, Salt (powder)---1/2 KG. Castor or Til oil 1/4 lit enough to coat the mangoes. A Jar big enough to hold the Mangoes.
Choose fresh small mangoes. Remove the stalks and the bruised ones. Pour the mangoes in a big Bucket of water and wash well , remove and put in wicker basket if possible or in a big colander and let the all water drip away. Then spread the mangoes on clean sheet so all the water drains, then wipe the mangoes clean , there should not be any water on the Mangoes Wipe dry the jar and line the bottom with a thin layer of salt.In a big plate put the Mangoes little by little and coat them with oil and put them in the jar , After you have put a layer of it sprinkle salt and again repeat the processes of coating the mangoes with oil , putting it n jar and a layer of salt till all the Mangoes are over. Shake the jar well so the salt gets well mixed with the Mangoes or with your hand mix it well . Tie the mouth of the jar with a clean white cloth , close with a heavy lid and keep it by. Next day mix it well it will easier as there will be salt water. On the third day Grind the Chilli, Mustard and Haldhi sticks using the salt water from the jar, grind to a smooth paste and mix with the Mangoes thoroughly and close it with that cloth and lid. Let it stand for a month Mixing it every week. After a moth it will be ready to eat. This Pickle if prepared with clean and dry vessels and when removing ONLY DRY LADLE is to be used will keep well for over a year.
-------------------------------------------------------------------------------
Simple mango Pickle.
Mangoes ---25, Cut into desired size pieces, Salt (powder)---1/2 kg ( if the Mangoes are not very sour reduce the Salt).
Dry red Chilies ----125 Grams, Mustard ---50 Grams Both these fry with little oil and powder.
Haldhi powder --- Two tea spoons, hing --- One tea spoon.
Add Salt and Haldhi powder to the Mango pieces , Mix well put in the jar tie with a clean white cloth and let it stand for a day. Next day mix the red chili and mustard powder and mix well. This Pickle can be eaten after a week. Remove as much as needed and season with oil and mustard and use. If Handled with care this will last for two/three months. If it has to be kept longer a Tea spoon of Sodium Benzote can be mixed while adding the chili and Mustard powder.
-----------------------------------------------------------------------------------
Instant mango Pickle.
Mangoes -- 3/4 fairly big ones, Chili powder ---4/5 Table spoons depending on the sourness of the Mangoes used. Salt ( powdered) --Two table spoons this too more or less according the the Mangoes used, haldhi powder --Two spoon, Hing -- One tea spoon , Jagery --- Two table spoons, Oil -- 100 Ml
Mustard ---1/2 tea spoon.
In a thick bottomed Kadai Heat oil add mustard when it splutters add the Mango pieces and haldhi powder, and stir well and cook on slow fire till the mango pieces turn transparent, now add salt mix well and cook for a few more miniutes, then add the other ingredients and mix well and remove from fire, when cool transfer into a dry bowl . This pickle can be used immediately. will last for 3/4 days.
Goes well with Chapathis too.
-----------------------------------------------------------------------------------------
AVAKAI.
This Pickle is very famous in Andhra Pradesh. If prepared with care will last for over a year.
Mangoes Big and Sour (two stages before they ripen) ---- 25/30
Mustard --------750 Grams, Chilli Powder the hot variety ---500 grams , Salt ----500 grams,
Methi Seeds ----100/150 Grams, Haldhi Powder --- 50 grams, Hing ----50 grams, TIL OIL--1 to 11/2 lits,.
Sun dry the Mustard and powder it thoroughly . Use the sea Salt, Dry this too and powder. If using Table salt, Do use a little less as the table salt is saltier than sea salt.
In a big vessel mix the Mustard Powder, Chilli Powder, Salt, Methi, Haldhi and Hing this Mixture can be made a few days before the mangoes are bought so that the pickle can be made as soon as the Mangoes are ready.Wash and Dry a big Jar ready.
Mangoes, --- Buy the Mangoes, get it cut at the shop itself , after getting it home spread the pieces on paper or cloth, With a knife remove the seed pulp sticking to the pieces and wipe clean with moist cloth.After all the pieces are cleaned, in big bowl or Vessel pour the mixed powder, add oil and mix till you can make a laddu of the mixture , at this stage add a big hand full of Mango pieces and coat them with the mixture. In the jar bottom sprinkle some of the mixed Avakai powder then put the coated mango pieces, do this till all the mangoes are over, If there is any mixed powder is left spread it over the mango pieces and tie a clean cloth over the mouth of the jar and close with a heavy lid.
On the third day when it is opened the oil must be over the mango pieces if not add more oil while mixing.
On the third day pour all the pickle in jar in to big vessel and and thoroughly mix the whole lot with a dry hand or with a big laddle. and pour it back into the jar. This pickle has to be turned in the jar every 10/15 days. It will be ready to eat in over a months time.
------------------------------------------------------------------------------
Another measure for making less amount of Pickle.
One measure --------Mustard Powder. Salt ---- A little less than the Mustard Pow, Chilli Powder the hot variety ---- 1/2 the amount of Mustard powder. Til oil as desired as per the measure of Pickle to be made.
Mix all the dry ingredients together and measure it in a vessel , The Mango pieces should be double the Mixed powder. The rest of the method of pickling is as for the above recipe.
---------------------------------------------------------------------------------
INSTANT MANGOE PICKLE.
This Pickle can be served immediately after cooking it.
Choose the Mangoe and wash it well and wipe it dry.Cut into small peices. Dont cut and keep it for long, it will discolour. Dont put it in water either.
Incredents:- Mangoes ---- 4/5, Chilli Powder ----1/4 cup, Haldhi Powder ----One heaped teaspoon, Methi Powder ---- Two teaspoons, Salt (powdered)----1/4 cup, Oil ----1/4 cup.Mustard -----one tea spoon.Jaggery 2 table spoons or as per taste.
In a thick bottomes pan pour the oil heat it , add the mustard when it crackle add the mangoe cut pieces, and mix well til all the pieces are coated with oil , close lightly with a lid, kepp stiring till the mangoe pieces are half cooked, add salt, mix well and let it cook well Now add the other powders one by one mix well so all the powders are thoroughly mixed. remove from fire. Serve when cool.
This goes well with Rice and also Chappathis and Dosa.. In the fridge , it will keep for a few days.
h
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