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Pickles and Chutneys

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Page 1: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)
Page 2: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

TopPicklesand

ChutneysRecipes

By: Rana

Page 3: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

TableofContentsChapter-I

Fish PickleQuick Brinjal PickleMango PickleLemon PickleWhole Green ChilliesMango KasaundiRed Chilli Pickle

Chapter-II

Groundnut ChutneyDate ChutneySweet Tomato ChutneyMaharashtrian Tomato ChutneyHot Mango ChutneyGreen tomato ChutneySonth ChutneyCoconut Chutney

Page 4: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

Introduction No meal anywhere in India is complete without pickles or chutneys. These are an integral part of

the Indian cousins.Homemade pickles and chutneys have subtleties and variations of flavor, which carry the touch

of the hostess. They are ever read stand by that provide verity and appetizing attraction to pep up ameal. They add pungent flavor to the simplest of dishes and make savoury accompaniments tosumptuous meals too. These piquant morsels lift an ordinary meal to a palate ticking delight so whynot try out a few given here.

Page 5: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

Chapter-I

FISHPICKLE

Ingredients

350 gm dried salted fish 1¼ tbsp. turmeric powder275 gm seedless tamarind 1¼ tbsp. chilli powder powder or to taste2¼ cups vinegar 1½ tbsp. garlic ginger paste4 tbsp coriander seed powder salt to taste

PreparationWash the salted fish with vinegar to remove excess salt and cut in 5 cm size pieces.Soak the

tamarind in vinegar, macerate with the hand and strain out liquid from the pulp through a coarse sieve.Method

Keep ready a glass jar with a tight fitting lid. Mix the powders and garlic ginger paste with thetamarind juice, and fish pieces, and pack into the jar. Put the lid and keep for a week before uses.To Serve

When required, fry the desired number of places of hot oil. Cool and serve

Page 6: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

QUICKBRINJALPICKLE

Ingredients

½ kg long variety, 1 ½ tbsp green chill pasteTender brinjals a handful of curry leaves1 cup gingelly oil or 1 tbsp chilli powder or to tasteMustard oil ½ tbsp. turmeric powder1 ¼ tbsp fenugreek seeds 1 tbsp sugar2 tbsp mustard seeds salt to taste1 ½ tsp ginger paste 1½ cups vinegar2 tsp garlic paste

PreparationBroil the fenugreek seeds and pound them. Coarsely pound the mustard seeds and husk them. Cut

brinjals in 4 cm length pieces.Method

Heat oil in a “Karachi” and fry the brinjal pieces till tender. Drain and keep aside. In the sameoil, fry the three pastes till golden. Add curry leaves and mustard and stir fry a little. Now add all theingredients except brinjals. Bring to a boil. Take of the fire, ad brinjals, mix, cool thoroughly andbottle.

Page 7: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

MANGOPICKLE

Ingredients

1½ kg mature, firm, raw 1½ tbsp. nigella seedsGreen mangoes 2 tbsp. aniseeds2 tsp turmeric powder 2 tbsp. red chilli powder2 tbsp fenugreek seeds 2 tbsp. red chilli powder2 tbsp cumin seeds ½ litter mustard oil1 tbsp mustard seeds

PreparationWash, wipe and cut each mango in eight pieces. Discard the stones. Smear turmeric powder on

the pieces and sun them for two days. Broil the seeds separately. Keep half aside and pound the restto a fine powder.Method

Apply salt and the whole masalas to the mango pieces, using a cupful of oil. Sun for two days,and then add the powders and the remaining oil. Sun for a few days. Lid and keep in a cool, dry, darkplace.Note

Substitute gingelly oil for mustard oil if desired. Tie the month of the jar with a muslin clothwhen you sun it

Page 8: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

LEMONPICKLE

Ingredients1 kg whole “kagzi” limes 1½ tsp black200 gm salt 1 tbsp black salt powder250 gm jiggery 1 tbsp red chilli powder1 tbsp aniseed 1 tbsp carom seeds (Ajwain)1 tbsp black cumin seeds 1 tsp mustard oil

PreparationWash, wipe and slit each lemon into four without separating them. Broil light and pound coarsely

the aniseed, cumin seeds and pepper. Brush the inside of the jar with the mustard oil.Method

Pound the jaggery with all the ingredients and stuff proportionately in each lime. Arrange in a jar,tie the top with muslin cloth and sun for a week. Lid and keep in a cool, dry, dark place.Note

This pickle remains good for years

Page 9: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

WHOLEGREENCHILLIES

Ingredients1 kg mature, long 2 tsp fenugreek seedsGreen chillies 2 tsp turmeric powder1½ tbsp. banarsi rye 250 gm saltPowder 2 ½ tea cups lime juice

PreparationWash, wipe and slit the chillies without puncturing the other sides. Keep stems intact. Combine

the next four ingredients and stuff each chilli proportionately with this masala.Method

Select a jar with a wide mouth and arrange the stuffed chillies in it. Tie the mouth with a muslincloth and keep in the sun. Next day pour the lime juice on to and shake the bottle. Tie the mouth againwith the muslin cloth and sun for a week. Remove the muslin cloth and put the lid. Keep in a dry, darkplace.Note

The success of this pickle depends on the selection of the chillies. They should be mature, andjust on the point of turning yellow. This pickle lasts 6-8 months.

Page 10: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

MANGOKASAUNDI

Ingredients2 kg, firm, large raw 6 flakes mace Mangoes ½ nutmeg1 tbsp (heaped) salt 2 cups vinegar2 kg sugar 6 dry, red chillies 2 tbsp ginger powder (sonth)

PreparationWash, wipe and peel the mangoes, and cut in finger like strips. Apply salt and keep in a glass

bowl to marinate. Grate the nutmeg into powdery form. Break the chillies into small bits. Seed if youlike not too hot.Method

Remove mango pieces from the bowl and add sugar to the liquid, and cook till dissolved. Addmango pieces and the rest of the ingredients (except vinegar) till mango pieces are translucent. Addvinegar and cook for five minutes. Take off the fire and cool. Bottle when cooled enough.

Page 11: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

REDCHILLIPICKLE

Ingredients

250 gm mature Red Chillies ¾ cup sugar 75 gm ginger ¾ cup vinegar75 gm garlic 4 tbsp cumin seeds1 ½ cups gingelly oil or 2 tbsp red chilli powderMustard oil salt to taste

PreparationWash chillies and remove the stems. Allow to dry and then cut each into 1 cm lengths. Grind the

garlic and ginger to a coarse paste. Soak the sugar in vinegar and dissolve it. Broil and pound thecumin seeds.Method

Heat oil in a “Karahi” and fry the garlic – ginger paste till golden. Add chopped chillies and stir-fry for 3-4 minutes. Add the sugar vinegar liquid, salt, chilli powder and cook on a slow fire tillliquid is reduced to half. Add cumin seed powder, mix and take off the fire. Cool and bottle.Note

This pickle can be eaten fresh and can also be reserved for a year or more.

Page 12: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

Chapter-II

GROUNDNUTCHUTNEYIngredients

½ cup groundnuts 1 tsp sugar(shelled) salt to taste6 green chillies 1 tsp gingelly oil½ cup fresh coriander ¼ mustard seedsLeaves a pinch of asafetida powder¾ cup (grated) raw ¼ tsp turmeric powderMangoes

PreparationSoak groundnuts in water for 2 hours, peel the jackets and grind with the next four ingredients.

Add salt and mix well.

MethodHeat oil, splutter mustard seeds, asafetida powder, turmeric powder and pour over the chutney.

Page 13: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

DATECHUTNEYIngredients

1 cupful dates 2 tsp cumin seed powder(seeded)(khajoor) 3 tsp coriander seed powder¼ cup seedless tamarind 2 tsp red chilli powder¼ cup jiggery salt to taste

PreparationSoak dates in boiling hot water for an hour. Do not drain away water but grind to a paste along

with tamarind.

MethodSieve the tamarind date mixture through a coarse sieve (pressing out as much thick pulp as

possible), and then add the jiggery and the powders, and salt to taste. Mix, cool and bottle.

To ServeGoes well with any fried accompaniment served with lunch or dinner. For snacks, serve with

“Bhel” or “Samosas”.

Page 14: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

SWEETTOMATOCHUTNEY

Ingredients1½ kg firm, red tomatoes ¾ tsp fenugreek seeds¾ kg sugar 6 cloves½ bottle vinegar 3 small sticks cinnamon(large bottle) ½ tsp grated nutmeg5 long, red, dry chillies ¼ tsp mace powder2 bay leaves salt to taste1 tsp aniseeds

PreparationWash, wipe and cut each tomato into small pieces. Dissolve sugar in vinegar. Break the dry

chillies into 1 cm bits. Cut each bay leaf into fours.

MethodCombine all the ingredients in a heavy based pan and keep on a slow fire to cook. Place the lid

and keep a heavy weight on top cook till desired consistency is obtained. (Takes about an hour or alittle more time). Cool and bottle.

Note

If desired, add 2 tbsp chilli powder too.

Page 15: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

MAHARASHTRIANTOMATOCHUTNEY

Ingredients2 ½ kg firm, Red tomatoes ½ tbsp. turmeric powder200 gm garlic 1 tbsp red chilli powder125 gm ginger (for colour only)200 gm chillies or 1 large bottle vinegarLess to taste salt to taste150 gm mustard seeds ½ (tennis size) ball1 tbsp cumin seeds seeded tamarind1 tbsp fenugreek seeds 1 litre gingelly oil

PreparationWash, wipe, chop and cook the tomatoes till reduced to half. Grind the next seven ingredients to a

paste using a little vinegar. Soak the tamarind in the remaining vinegar, macerate it well with the handand then squeeze out the juice. Discard residue.

Method

Heat oil in a deep, heavy based pan and fry the ground paste till a nice aroma eminates. Add thetomatoes, mix and cook on a slow fire, with the lid on as bubbles form and burst in the initial stage.Then stir-cook till proper consistency is obtained. Add chilli powder and salt. Mix well, coolthoroughly and bottle.

Note

You can omit tamarind if you wish to.

Page 16: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

HOTMANGOCHUTNEY

Ingredients2 large, firm, mature ¼ tsp turmeric powderRaw green mangoes a pea size bit asafetida10 long, red chillies ¾ cup gingelly oil1½ tsp salt 1 tsp mustard seeds¾ tsp fenugreek seeds

PreparationWas and wipe the mangoes. Peel and cut flesh into pieces, and grind with red chillies and salt to

a smooth paste.Broil the fenugreek seeds and asafetida in a little oil. Cool and pound along with the turmeric.

MethodHeat oil in a “karahi”, splutter mustard seeds add mango paste stir and continue cooking till oil

separates. Add powdered ingredients. Mix, cool and bottle.

NoteThis can be eaten fresh and can also be kept for a year or so,

Page 17: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

GREENTOMATOCHUTNEY

Ingredients4 medium sized a marble size ball jiggery or moreRaw tomatoes to taste1½ tbsp. white sesame ½ tsp cumin seedsSeeds (til) ¼ tsp mustard seeds1 tbsp gingelly oil a pinch of asafetida3 green chillies ¼ tsp turmeric powderSalt to taste

PreparationWash and chop the tomatoes finely.Broil and powder the sesame seeds.Chop the green chillies.

MethodHeat gingelly oil, splutter the asafetida, cumin seeds, mustard seeds and chopped chillies. Add

tomatoes and turmeric, and cook for about five minutes. Take of the fire, cool, add the sesame seedpowder and jiggery, and then grind to a fine paste. Cool and serve.

Note

This is eaten fresh but can be kept in the fridge for 3-4 days.

Page 18: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

SONTHCHUTNEY

Ingredients150 gm tamarind 2 tsp cumin seed powder150 gm jiggery 1 tbsp coriander powder2 ½ cups water 1 tsp red chilli powder or to taste½ tsp black salt powder 1½ tsp salt½ tsp dry ginger a pinch of asafetidaPowder a few mint leaves (optional)

PreparationSoak the first three ingredients for an hour, and squeeze out juice through a fine sieve or a cheese

bag. Discard residue.

MethodBoil the tamarind liquid till reduced to half. Add the rest of the ingredients and cook again till

thick pouring consistency is obtained. Check for reasoning. Cool and transfer to a glass jar.

NoteThis keeps for 3-4 months in the fridge.

Page 19: Pickles and Chutneys - Enjoy Homemade Spicy, Sour, Salty, Cured Pickles and Chutneys Recipes (Pickle Recipes, Pickle Recipes Book, Chutney Recipes, How to Make Pickle)

COCONUTCHUTNEY

Ingredients1 whole fresh coconut 1 tbsp tamarind pulp¼ cup Bengal gram dal a few curry leaves4 green chillies 1 tbsp oil2 cloves garlic ½ tbsp mustard seeds1 cm plece ginger 2 red chillies (broken)½ tbsp salt a spring of curry leaves

PreparationSoak the gram dal for half an hour and the drain away the water. Grate the coconut.

MethodHeat oil, splutter mustard seeds, chilies, curry leaves and add to chutney. Mix well and keep in a

cool place. Grind the coconut and gram dal with the next six ingredients into a fine paste. To Serve

Dilute with whipped curds or water to the desired consistency, and serve with doses.