Mixed Pickle (Lemon/Chili/Raw Mango/Carrots)

-

This is the classic Indian Pickle which you would find in every Indian household and is loved by everyone. Making pickles is a delicate art and many do not attempt as a small mistake might spoil the whole pickle.
I bring you my own tried and tested recipe which has been tweaked for maintaining simplicity of the process. This pickle turns red in color due to red chilies. If you want a green pickle recipe click here.

This recipe makes 2kg of pickle.
Ingredients and Proportions:
(All proportions are in percentages & grams so you can scale up or down the quantity)

For Pickle Masala:
  1. Fenugreek Seeds (Sabut Methi) - 1 Tbsp/kg of Pickle
  2. Coriander Seeds (Sabut Dhaniya) - 3/4 cup/kg of Pickle
  3. Red Chilies 3/4 cup/kg of Pickle
  4. Yellow Mustard Seeds (Pili Sarson) -3/4 cup/kg of Pickle
  5. Fennel Seeds (Saunf) -3/4 cup/kg of Pickle
  6. Salt 1 cup/kg of Pickle
  7. Turmeric - 3/4 cup/kg of Pickle
  8. Asafoetida (Hing) -1 Tbsp/kg of Pickle
For Pickle:
  1. 1kg Raw Mango Pieces/Green Chilies/Lemons/Carrots
  2. 1kg Rice Bran Oil


The Procedure:

  • Pick out the bad, damaged Raw Mangoes/Chilies/Lemons as one bad piece can spoil the whole pickle.
  • I have used lemons & chilies.
  • Remove the stem on each one of them if you are using mangoes or chilies.
  • Wash them with water mixed with turmeric powder for natural disinfection.
  • Then chop the Raw Mangoes/Chilies/Lemons into 10-20mm size pieces as shown in the pic.
  • Then spread the cut pieces out to dry till all the water has dried out. Dry them under a fan or the sun for an hour.
  • Keep them aside to dry further till we make the pickle masala. 
     
    • Now we take the Coriander Seeds, Fenugreek Seeds, Fennel Seeds, Yellow Mustard and drys roast them in a microwave or on a fry pan just till they loose their moisture. 
    • Try not to over roast or blacken any of the ingredients.
    • Now grind them in a mixer grinder into a very very coarse mixture so that you can still make each ingredients as seen the picture.
    • Now take 1kg chopped pieces of Mango/Lemon/Chilies in a transparent container(so that they can later be kept in the sun).
    • Now mix all the ground ingredients in the chopped chilies and add the salt, asafoetida & turmeric powder and mix well.
    • Then heat 1kg oil in a pan till 150deg and then wait till cools down. This disinfects the oil.
    • Then add the cooled oil to the container and mix well.
    • The ready mixture should look like this



    And your Mixed/Mango Pickle is now ready. You can consume it after keeping the transparent container in bright sunlight for at least a week for it to mature. Then only you will get the true taste of this pickle.The ingredients will homogenize over time  and the texture of the pickle will become less runny. If you keep pieces below the level of the oil in the container, this pickle can last for many months or even years.




    Comments

    Post a Comment

    Popular posts from this blog

    Tomato Ketchup

    -
    Image
      Various varieties of Tomato Ketchup have been around since the first one was published in a cook-book by James Mease in 1812 more than 200 years ago. American cooks later started adding sugar to ketchup in the early 20th century. It was the F&J Heinz company that started selling ketchup in 1876 and made it the household item it is today by the early 1900s. Since Sodium Benzoate was banned in 1906 for use as a preservative, the current version of ketchup using sugar & vinegar as natural preservatives was developed. Like every year, I sowed hybrid tomato seeds in my kitchen garden, and I maintain 20 plants which yield up to 5kg per plant easily. Since the past 3 years, to preserve these high-quality organic home-grown tomatoes, I started making ketchup so that it may be stored for up to 6 months easily. Mind you, this recipe is lengthy, easy to get wrong and tedious, so not for the faint of heart. This recipe also uses onions & garlic, but they are optional.   Prep Time: 20
    Read more

    Chettinad Spice Mix

    -
    Image
      Chettinadu is the land of  the Chettiars who are the mercantile, weaving & agricultural people to the south of India mainly in the states of Tamil Nadu & Kerala. Chettinad cuisine is the cuisine of the Nattukotai Chettiars or Nagarathars. In addition to the traditional Southern Indian Staples like Coconut, Legumes & Pulses, during their centuries of participation in the spice trade, the people of Chetiinad added many spices to their cuisine like Indonesian Nutmeg, Ceylon Cinnamon, Madagascar Cloves, Tellicherry Pepper and sometime even blue Ginger from Vietnam & Laos. Chettiars were traditionally vegetarian, and to this day, their traditional & festive feast remain vegetarian. Centuries over centuries of delicately mixing & layering spices, we got the our beloved Chettinad Spices Mix which can be used in a variety of vegetarian and non-vegetarian dishes.    I always recommend getting the choicest whole spices from your trusted market and making all kinds of gr
    Read more

    Veg Biryani

    -
    Image
    It is said that Biryani is India's most preferred take-out or order at home dish. This has to do with the general notion that biryani is very difficult to make and must be ordered from a restaurant to save the hassle. Even those who do make it at home reserve it for very special occasions.       Here we will be learning a relative quick and easy way of making Biryani but with vegetables. There basically two types of Biryani i.e. Kacchi & Pakki. In Kacchi Biryani, layers of marinated meat or vegetables with alternating layers of partially cooked rice and condiments are steamed and cooking happens by the ingredient's own moisture for at least an hour. A yoghurt based marinade at the bottom of the cooking pot provides additional moisture and flavor. Potatoes are in the bottom most layer (borrowed from Iranian cuisine) and provide moisture for cooking.      In pakki Biryani which we shall be making, the meat or in this case vegetable and rice are partially cooked separately wit
    Read more