pickle recipe

pickle recipe

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.

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.

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.

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.

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.

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.

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.

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.