Skip to main content

indian pickle recipes

Indian Pickle Recipes

Indian pickle recipes : Garlic pickle recipe

Garlic pickle
Garlic - 1/4 kg (1/2 lb Peeled)
Salt - 2 tbsp
Red Chili Powder - 6 tbsp
Turmeric powder - 1 tsp
Asafoetida - 1/2 tsp
Coriander Seeds - 2 tbsp
Fenugreek Seeds - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Ginger - 2" piece
Green Chilies - 6
Mustard seeds - 1 tsp (for tempering)
Curry leaves - 1 sprig
Gingerly oil - 1/2 cup
Vinegar - 1/2 cup

Peel the garlic, wash it, air dry over a clean kitchen towel and keep it ready. Dry roast the fenugreek seeds, coriander seeds, cumin seeds and mustard seeds over low heat. Cool and powder it. This is the pickle masala powder. This powder helps to preserve the pickle as well as gives the typical pickle flavor. You can skip these ingredients if you do not intent to keep the pickle for a long time. Take about 15 cloves of garlic, ginger piece and green chilies. Crush them coarsely. Heat oil in a pan and fry the garlic cloves over low heat for about 5 minutes. It should get softened but be careful not to burn it. Remove them using a slotted spoon and keep it aside. In the same oil, pop the mustard seeds. Add asafoetida and curry leaves. Add the crushed ginger-garlic-green chilies mix. Saute in low flame for few minutes. Add turmeric powder, prepared pickle masala powder and red chili powder one by one. Keep the flame low to prevent burning of spices. Cook on low flame till oil oozes out.  Now add the vinegar and salt. Instead of vinegar we can add thick tamarind concentrate or lemon juice. Bring to a boil. Add the fried garlic cloves and cook everything together for 7-10 minutes. The oil will start oozing out and every spices blend well with the garlic. Store the delicious and spicy garlic pickle in a clean, air tight container after it cools down completely. It stays good in room temperature for months together when handles properly. You can store in the refrigerator for up to 1 or 2 years.

Indian pickle recipes : Lemon pickle recipe

Lemon pickle
Ripe lemon - 10 nos
Dates chopped - 100 gm (1 cup)
Sesame/gingely oil (nallenna) - 1 cup
Sugar - 2-3 tablespoon
Mustard seed - 1 teaspoon
Fenugreek seed (uluva) - 1 teaspoon
Green chili - 4, sliced
Ginger - 1 tablespoon, sliced
Garlic - 1 tablespoon, sliced
Ginger and garlic paste - 1 teaspoon each
Kashmiri chili powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Asafoetida (kayam) - 1 teaspoon
Vinegar - 1/4 cup

Boil 4 cups of water with salt in a medium - big size saucepan. Remove from gas. Add lemon to it & stir well. Keep it covered for 10-15 minutes till the lemon skin becomes soft. Once the skin becomes soft strain the water completely Dry the lemon with cloth or kitchen towel. Cut the lemon into 2-3 pieces. Add salt, half of the sugar (1- 1&1/2 tbsp) & asafoetida to the lemon pieces and mix well. Store this at room temperature for 3 days. Heat 2 tbsp oil in a pan & splutter mustard & fenugreek seeds. Add sliced ginger, garlic and green chilly. Fry till it becomes golden brown. Keep it aside. Add some more oil to the pan, when it becomes hot, add chopped dates. Cook till it becomes soft. Keep that also aside. Add some more oil and when it becomes hot, add ginger garlic paste. When it becomes golden brown, add Kashmir chili powder, turmeric powder and 1- 1&1/2 tbsp sugar (the powders should be added at lowest flame). Stir well till the gravy becomes dark red (make sure that you don't burn the masala). Add vinegar to this masala and let it boil. Once the vinegar boils, add the previously sauted ginger, garlic, green chilly & dates to this. Mix well. Add the lemons stored at room temperature. Combine everything well. Check salt and add more, if needed. Remove from gas & let it cool completely. Store the pickle in airtight jars/containers. Boil the remaining oil in another pan & cool it completely. Pour the cooled oil on top of the pickle stored in the container/jar.

Indian pickle recipes : Pickled carrots

Carrots - 5 big (500 gms) cut into wedges (refer notes)
Chopped Ginger - 3 tbsp
Chopped garlic - 2 tbsp
Green chili - 4, chopped
Mustard seeds - 1&1/4 tsp
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Kashmiri chili powder - 6 tbsp
Vinegar - 1/3 cup + 1/3 cup + 1 tbsp
Sugar - 1-2 tsp
Asafoetida (kayam) - 1/4 tsp
Oil - 1/3 cup + 1 tbsp (I used sunflower oil)
Curry leaves

Add salt to sliced carrots and keep aside. Heat 1/3 cup oil in a deep and wide pan. Add mustard and fenugreek and let it pop. Add chopped green chili. Fry for a min. Add chopped ginger, garlic and curry leaves. Fry for 2-3 mins till the raw smell goes. Take the pan off the stove and add turmeric and Kashmir chili powder. Mix well. Bring back to fire and fry for 2-3 mins or till the raw smell goes and oil starts appearing. Add 1 tbsp vinegar, salt and mix well. Add 1/3 cup vinegar, bring to boil. Simmer and cook for 3-4 mins. Add sliced carrots and mix well. Add remaining 1/3 cup vinegar and 1/3 cup hot water, bring to boil. Reduce flame to lowest. Cook on low flame for 5-6 mins. Add sugar and asafoetida, mix and cook for 3-4 mins. Carrot should retain a bite. If you cook longer, carrots will be mushy. Do a taste test and add more salt, if required.

Indian pickle recipes : Pickled beetroot

Beetroot -1/2 kg
Ginger -1 piece
Garlic pods -10 nos
Green chilly -5 nos
Red chili powder -4 tbsp
Turmeric powder -1 tsp
Asafetida powder (kayam) -1 tsp
Fenugreek powder (uluva) -1 tsp
Salt -as required
Vinegar -3/4 cup
Gingili oil (nallenna) -1 cup
Sugar -1/2 cup

Peel the outer skin of the beetroot and grate it or chop into small pieces. Now heat oil in a pan and saute the beetroot for some time. Grind ginger-garlic and green chilly nicely. Add this mixture to hot gingili oil and saute. To this add chili powder, asafetida powder, fenugreek powder, salt, cooked beetroot, sugar and vinegar. Store in an airtight container after cooling.

Indian pickle recipes : Mango pickle Kerala style

Tender mangoes (in which stones are not formed): 6 to 8 nosSalt : to taste Red chili powder : 2 to 3 tspTurmeric powder : 1 tspAsafoetida : powder: 1 tspMustard: 1 tspCooking oil: 1 tsp

Wash and dab dry mangoes. Cut them finely without the seeds and Mix salt and chili powder with chopped mango. after that Fry mustard in oil. As the spluttering subsides, add turmeric and asafoetida. When it froths, mix it with the pickle. Serve as a side dish with poori, chappathi and the like and also with curd-rice.

Indian pickle recipes : Pickled fish recipe

250 gm of cubed King fish, or any firm-fleshed fish
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp salt (adjust to taste)
1/2 cup oil
1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds (uluva)
2-3 tsp freshly ground ginger garlic paste
2-3 green chilies slit (optional)
4-5 garlic cloves, sliced
A few curry leaves
2.5 tbsp Kashmir chili powder (see notes)
3 tbsp white vinegar
Salt as needed

Wash and clean the fish pieces. I usually buy the King fish in steak pieces and cube them myself. Place the fish pieces in a bowl and add the turmeric powder and red chili powder along with some salt. Mix well and set aside Pound or grind the ginger and garlic together. Making it fresh is key to get a really yummy fish pickle so don't skimp on this step Now in the 1/2 cup oil, fry the fish until it's crispy on the outside Drain and set aside In the remaining oil, add mustard seeds and fenugreek seeds As soon as the mustard seeds start to pop, add the ginger garlic paste Saute and lower the heat Then add the curry leaves, green chilies, garlic pieces, and Kashmir chili powder. Mix well Add the fried fish, mix well, and add more salt as needed When the fish pieces are well mixed with the spices, add the vinegar If you want more gravy in your pickle, add some water at this stage and bring to the boil Remove from heat and set aside Cool completely and then store in air tight glass jars in the refrigerator This pickle stays fresh if refrigerated for about 2 weeks. If you want to keep it longer, freeze a portion and take out as needed.

Indian pickle recipes : Chemmeen achar (prawn pickle Kerala)

Prawns pickle
Boneless king Fish/prawns- 1 kg
To marinate
Kashmir chili powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger sliced - 1 tablespoon
Garlic sliced - 1 tablespoon
Green chilly chopped 1 teaspoon
Curry leaves
Ginger garlic paste - 1 tablespoon
Mustard seed - 1 teaspoon
Fenugreek seed - 1 teaspoon
Vinegar - 1/2 - 1 cup
Water - 1/2 - 3/4 cup (boiled & cooled)

Marinate the cleaned fish/prawns with Kashmir chili powder (2 tsp), Turmeric powder (1/2 tsp) and salt and keep for half an hour. Heat oil in a pan & fry the fish/prawns. Keep it aside. Heat oil in another pan and add mustard & fenugreek seeds. When it crackles add ginger sliced garlic sliced and green chilly chopped & curry leaves and fry till it becomes brown. Keep it aside. Add ginger garlic paste to the same pan & fry it till it becomes brown. Add chili powder, turmeric powder and salt. Fry the masala till it’s done and the oil start appearing. Add 3-4 tbsp of water. Mix well and after a minute add fried fish/prawns, fried ginger & garlic slices & chopped green chilly & vinegar. Let it boil. If you want more gravy, add 3-4 tbsp water. Boil it for 5 more minutes. Do a taste check and add more salt & vinegar, if required. Remove from fire & let it cool completely. Store it in airtight container and pour the remaining fried oil over the top of the pickle.

Indian pickle recipes : Gooseberry pickle

Nellikka (gooseberry) - 10 to 12
Garlic - 2 big cloves, sliced
Chilli powder - 2.5 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 - 1/2 tsp
Fenugreek powder - a pinch (refer notes)
Boiled & cooled water - 1 cup
Vinegar - 1.5 - 2 tbsp
Mustard - 1/2 tsp
Oil - I used Sunflower oil (refer notes)

Steam the washed Nellikka on high flame (after water boils) for 12-14 mins or till it starts popping. Once it's cool enough to touch, slice them. Add salt to sliced Nellikka and let it cool completely. Heat oil in a wide pan and crackle mustard seeds. Add sliced garlic and fry for a min. Add sliced Nellikka and cook them for 4-5 mins on low flame. Add all the powders and mixed well. After 2-3 mins, add boiled and cooled water. Bring it to boil and reduce flame. Add vinegar and salt, if required. Continue cooking till the water is almost dried and Nellikka pieces are coated well with the masala. Do a final taste test and adjust the salt and vinegar and spice level, accordingly. Switch off the flame and let it cool completely. Bottle it in airtight container. Wait for a week, for the flavor to settle in, before you use it. Make sure you store in an airtight container in the fridge. You can store it for 3-5 months. For longer shelf life, pour heated and cooled oil on top of the pickle after bottling it. You will get 1 std Jam bottle size pickle from the above qty. You can add more fenugreek powder, if you prefer the taste. You can steam Nellikka in Microwave also. Steam on High for 3-4 mins.


Popular posts from this blog

indian cake recipes

Indian Cake Recipes
Indian cake recipes : Vanilla chocolate cakeINGREDIENTS Vanilla cake: 1 Chocolate cake: 1 Whipping cream: 1-2 cup (depends upon size of our cake) Condensed milk: 1/2 tin Fresh cream: 3 cup White cooking chocolate: 60 g Dark cooking chocolate: 100 g Sugar syrup: 1 cup (boil 1/2 cup sugar in 1 cup water)
PREPARATION As we used to keep whipping cream in freezer, just keep it outside to remove the solid form or till it completely turns in liquid firm. Do not keep more time as we need chilled cream to beat. Now beat the whipping cream from low speed (2or3) and gradually increase the speed and beat till forms stiff peaks. You can check it by inverting the bowl. The perfect whipped cream will stay stiff, will not fall. Add condensed milk and beat it to get combined. Cut each cake into 2 or 3 layers of equal size. Place 1 layer of vanilla cake on a tray and make a thick whipped cream layer over it. Take care while spreading not to touch cake which will lead to mix up the cake powder …

mango sweet recipe

Mango Sweet Recipe
Mango sweet recipe : mango coconut burfi1½ cups Coconut, grated
1 Mango, pulp
1/2 cup Milk
1/3 cup Sugar
1/4 teaspoon Cardamom Powder (Elaichi)
5-6 Pistachios (Pista), chopped

.Take a tray and grease it with ghee or butter. Keep it aside.

.Next, heat a pan over medium flame and add coconut to it.
.Stir continuously until it becomes dry, lightly brown and fragrant.
.Now, add milk, sugar and mango pulp. Mix it and keep stirring till it dries out and becomes thick (For around 18-20 minutes).
.Turn off the flame, add cardamom powder and mix well.
.Transfer the mixture to the greased tray and spread it evenly.
.Sprinkle a few chopped pistachios on the top.
.Let it cool. Once it cools down and sets, cut it into pieces.

Mango sweet recipe : mango kheer recipe
2½ cups Milk
3 Mangoes, pulp
1 cup Basmati Rice
3 tablespoons Sugar
A pinch of Saffron (Kesar)
7-8 Almonds, chopped
10-15 Raisins (Kishmish)
Mint Leaves, a bunch
3-4 Green Cardamom (Elaichi)
5-8 Pistachios (Pista), chopped

.Take a …

fuljar soda recipe

Fuljar Soda Recipe
1 lime
Mint leaves
Sugar syrup

Squeeze the lime into a shot glass and add crushed ginger and bird eye chilies. Add salt as required and couscous as well. Mix the sugar syrup into it. Fill a huge glass with soda and immerse the shot glass containing the lemon mixture into it. Those who like the flavor of mint can add mint paste as well.

Regional variations
There can be regional variations to this concoction. Some people add neem leaves, cinnamon, honey and various squash items to color the drink as well as to add individual flavors. Part of the concoction is then transferred into a shot glass.

There are some other drinks also famous in south India especialy in Kerala other than fuljar soda like masala soda, kulikki surbath etc. the recipe of those drinks are also given below. you can test those recipes too if  you like fuljar soda.
masala soda recipeIngredients
• 3-4 cup Club Soda/Plain Soda

smoothie recipes with milk

Smoothie Recipes With Milk smoothie recipes with milk : Strawberries Wild SmoothieIngredients
1/4 to 1/2 cup unsweetened vanilla almond milk or nonfat milk, coconut milk, or water
1/4 cup nonfat vanilla greek yogurt or regular/low fat, plain, or regular vanilla yogurt
1 medium banana sliced and frozen
3-4 frozen sliced strawberries a heaping 1/4 cup
4-5 apple slices a heaping 1/4 cup
Sweetener of choice optional (I didn't use any sweetener)
Optional: add some flax or wheat germ or protein powder for added nutrition

Place almond milk (or desired liquid) in the bottom of your blender. Add the yogurt and frozen fruit. Blend until smooth.Dairy-Free option: use almond, soy, or coconut milk or water and omit yogurt (or use a DF equivalent). If omitting the yogurt, use a room temperature banana instead of frozen for a smoother feel.

smoothie recipes with milk : Strawberry JuliusIngredients
1 1/2 cups fresh strawberries, stems removed
2 egg whites
1 cup water

indian sweet recipes

Indian sweet recipes
Indian Sweet Recipes : Carrot halwa Grated Carrots - 2 cups Warm milk - 2&1/2 cups Sugar - 1/2 cup Crushed cardamom - 2 Ghee - 1-2 tbsp Cashew nuts - a handful Heat ghee in a pan Add cashew nuts & fry it for a minute, remove from the pan & keep it aside. Add crushed cardamom & fry it for a few seconds. Add grated carrots & cook it for a few minutes. Add warm milk & sugar to this. Let it boil. Reduce the flame & cook till the carrots are soft & the milk is evaporated. Add fried cashews to this & mix well. Serve hot or warm with Vanilla ice cream.
Indian Sweet Recipes : Halwa Onakkalari or Pachari 500 gm Coconut - 2 nos Jaggery (Sharkkara) - 1 kg Ghee - 500 gm Cardamom (Elakka) - 6 nos(powdered) Cashewnuts - 50 gm Vanilla essence 1 tsp (optional) Soak well the raw rice or pachari in water. Grind it into a fine powder. Extract first, second and third milk from the grated coconuts. The thick coconut milk should be 1 glass, while you c…

indian snacks recipes

Indian Snacks Recipes
Indian Snacks Recipes : Jackfruit chips JackfruitJack Fruit (chakka)(raw with firm flesh) - 1 no or as reqd, SaltSalt - As reqd, Oil - As reqd, Water - As reqd

Clean the jackfruit and separate the flesh from it. Make sure to apply oil on your palm and the knife while doing this so that the gum doesn't stick to it. After separating the edible part, cut it into long pieces. Heat oil in a pan  When the oil is hot add the jackfruit pieces. Deep fry it by stirring it occasionally. When it’s ready, add one tsp of salted water to the chips. Mix well. Remove it from fire. Repeat the same procedure for rest of the pieces. Store it in an airtight container.
Indian Snacks Recipes : Banana chips Unripe plantains (large)(Vazhakka) - 1 kg, Coconutoil (Velichenna) - 300 gm, Salt (Uppu) - As reqd, Sour curd - 1/2 glasses

Peel off the skin of the large sized plantains and put them in water. Pour sour curd into this water. The purpose is to remove the plantains- serum. Leave thi…