Topic started by gbsk (@ 10-151-237-24.was-dial.gci.net) on Tue Apr 23 08:02:39 .
All times in EST +10:30 for IST.

I want to make a pickle that is not sweet and not a chutney. Does anyone have any suggestions on good recipes? I was especially thinking of mango ro lime pickles. Also does anyone know where to purchase pickling spices? Thank you

Responses:

• From: Chitra (@ sdn-ap-025txhousp0660.dialsprint.net) on: Thu May 30 23:50:45
  
  Mango Pickle:
  Raw mango-1 big one (Slice into small pieces, ¼ “ thick with skin)
  Ginger - ½ “ long (Remove the skin and slice into thin strands)
  Garlic-4 cloves (Remove the skin and slice thinly into strands)
  Hot green chilly pepper-2 (Cut into thin round slices)
  Sesame seed oil 4 tablespoons
  Mustard seeds ½ teaspoon
  Fenugreek seeds ½ teaspoon
  Asafetida ¼ teaspoon
  Curry leaves 2 sprigs – slice the leaves into fairly big pieces
  Hot red chilly powder 3 tablespoons
  Pickle vinegar 1-2 tablespoons
  Salt to taste
  
  Method:
  Take a small saucepan and heat it up. Add 4 tablespoons of Sesame seed oil in it and add mustard seeds and let it splutter. Now add Fenugreek seeds, Asafetida powder ¼ teaspoon and curry leaves. Now add the sliced chilly pepper, thinly sliced garlic and ginger and sauté for 1 minute. Remove the pan from the flame and let it cool.
  When it is cold add red chilly powder and salt and mix well. To this add the sliced mango pieces and thoroughly mix the whole contents. Keep it on the table top for a few hours till the juice from the mango gets mixed with the pickle spices. Stir it every now and then. If needed add more salt or chilly powder. Now add 1 or 2 tablespoons of pickle vinegar and mix them well. When it is to your satisfaction store the pickle in a clean, dry glass container. Wait a couple of days before you start using it.
  
  
• From: Chitra (@ sdn-ap-025txhousp0660.dialsprint.net) on: Fri May 31 00:05:15
  
  
  Lemon Pickle:
  Lemon 6
  Ginger ½ “ long. Remove the skin and slice into long strands
  Garlic 6 cloves. Remove skin and slice into longitudinal strands
  Green chilly peppers 3 (Slice into thin circles)
  Mustard seeds ½ teaspoon
  Fenugreek seeds ½ teaspoon
  Asafetida powder ¼ teaspoon
  Sesame seed oil 6 tablespoon
  Curry leaves (chop into large pieces- 3 sprigs)
  Salt to taste
  Red chilly powder 4 tablespoon for a very hot pickle. (Reduce the amount if you want it mild)
  Turmeric a pinch
  
  Take a large bottle and fill it with pickle vinegar. Place the lemons inside the vinegar, add some salt and keep it aside for a week. This is to soften the skin of the lemon and reduce the bitterness of certain type of lemons.
  After a week take out the lemon and slice each one into 6-8 slices. Add salt and a pinch of Turmeric to the pieces and keep aside for 2-3 days, shaking and mixing them well occasionally.
  Take a saucepan and heat it up. Now add the oil and let it heat. Add the mustard seeds and when it starts to pop add fenugreek, curry leaves and then garlic, pepper slices and sliced ginger, Asafetida and sauté for 2 minutes. Let it cool. Now add the chilly powder, salt and mix well. To this pickle mix add the sliced lemon and mix very well and keep it in the same container for a day, mixing once in a while. Next day taste and see if it needs more salt or chilly powder etc. And if needed add the spices and mix well. Store it in a clean, dry glass bottle and pour a teaspoon of oil on top of the lemon pieces. Close the lid tightly and store it in a cool place. Wait for a couple of months before using it. The pieces will become soft and the spices will get coated onto the lemon slices.
  Hope you enjoy these two recipies.
  
  
• From: Verna (@ mke-24-167-240-119.wi.rr.com) on: Sat Jun 1 17:36:05
  
  Hello Chitra,
  Some questions about lemon pickle: After the lemons are sliced do they go back into the vinegar or are they mixed with the salt and turmeric and set aside in a "dry" state? And how do you fry mustard seeds without losing them? They don't just "pop", they jump out of the pot!
  
  
• From: Seetha (@ 12-251-128-128.client.attbi.com) on: Sat Jun 1 23:26:20
  
  Chitra:
  Should I keep the lemon pickle outside or should refrigerate that? I made lemon pickle but left it outside but didnt stay long. Your inputs please?
  
  
• From: Chitra (@ sdn-ap-026txhousp0557.dialsprint.net) on: Mon Jun 3 09:58:53
  
  Hello Verna,
  Thank you for your questions. I should have written the recipe in greater detail.
  When you take out the lemons from the vinegar after a week, slice them the way you like (big or small pieces) and place them in another dry container and add salt and a pinch of turmeric to the sliced pieces and mix well. You may discard the used vinegar. ( I often reuse the left-over salted vinegar for soaking the lemons if I am making another batch of lemon pickle using the same recipe right away.)
  When frying mustard seeds, place the saucepan for a minute over medium heat and then add the required amount of oil into the saucepan. Now you put the mustard seeds in the oil and close the saucepan completely with a dry lid. Using a dry lid is very important. If the lid is wet the water will fall inside the heated oil and start to splutter all over. Keep the saucepan covered until the popping sound stops. Then add the other ingredients one by one into the heated oil and after each addition you may cover the pan with the lid to prevent heated oil splashing.
  Hope this answers your questions.
  
  
• From: Chitra (@ sdn-ap-026txhousp0557.dialsprint.net) on: Mon Jun 3 10:23:02
  
  Hello Seetha,
  Thank you for your questions.
  I am not quite sure why the lemon pickle you made did not last long.
  Using my recipe I store the pickle in a clean dry bottle and leave it in the pantry for months. I have never had the problem of it spoiling.
  Did you use this recipe or is this your experience with some other recipe? If you can give details I may be able to point out problem areas in the ingredients, preparation or storage.
  One thing to always remember is to use only clean dry jar for storing all pickles.
  Another rule of thumb I follow is to use only clean dry spoon everytime I take pickle out of the jar.
  Pouring a layer of heated cooled sesameseed oil on top of the pickle prevents air getting in contact with the pickle. This simple technique seems to increas its shelf-life.
  Hope these answers your questions.
  
  
• From: Seetha (@ 12-251-128-128.client.attbi.com) on: Mon Jun 3 11:44:47
  
  Thanks for your patience in answering all my questions.
  
  I followed pretty much the same procedure as yours. The bottle was outside and it was good for 2 - 3 months and I saw some mildew developing on the top and I thought that I should check with someone.
  
  I however do feel that amy be a wet spoon could have triggered the problem.
  
  I shall try making the pickle again.
  
  Thanks again!
  
  
  
  
• From: Chitra (@ sdn-ap-023txhousp0860.dialsprint.net) on: Mon Jun 3 14:07:36
  
  Hello Seetha,
  I hope the pickle lasts longer the next time you make it. Good luck.
  
  
  
• From: Verna (@ mke-24-167-240-119.wi.rr.com) on: Mon Jun 3 21:38:26
  
  Hello Chitra,
  Now, why did I never think of covering the pan with a lid when I add mustard seeds? I always thought I simply had the heat too high (but could never make it low enough). I must reassess my self concept. I thought I was a reasonably intelligent woman....
  
  Thank you for your help.
  
  
• From: Jyo (@ pix-170-120.ma.monster.com) on: Wed Jun 5 14:35:10
  
  Hi Chitra:
  I have a question about the vinegar. You mentioned "... fill it with pickle vinegar". What exactly is a "pickle vinegar"?
  
  Thank you,
  Jyo
  
  
• From: Chitra (@ sdn-ap-018txhousp1476.dialsprint.net) on: Wed Jun 5 15:34:31
  
  Hello Jyo,
  Pickle vinegar can be any distilled white vinegar with 5% acidity. This is the type of vinegar mostly used for pickling, salads and marinades.
  Hope this helps.
  
  
• From: meena (@ user-1121est.dsl.mindspring.com) on: Wed Jun 5 23:24:49
  
  Instant mango pickle recipe i would like to share:(served at wedding-B'lore)
  1 washed and dried raw mango- chop (in india my mother used the raw mango -eating variety that ones sell on rd. side salt/chilly pwd. In kannada its called ginimuthe mavinake/ parrot mouth shaped mango)
  add salt/chilly pwd to taste, a pinch of turmuric, a pinch of roasted and pwd. jeera and fenugreek and a pinch of sugar.
  Season - 1tspn oil- mustard, asafoetida and curry leaves. Enjoy with sambar/rice.
  will stay fresh for 1week, make sure not to use wet spoon
  
  
• From: D.Ramalingam (@ j58.srb33.jaring.my) on: Tue Jul 30 07:11:55
  
  Any body help me to do chille+tamarind pickle
  in tamil called as " pulimilagai".
  I am a single working in malaysia wish to do it.
  
  
• From: D.Ramalingam (@ j58.srb33.jaring.my) on: Tue Jul 30 07:12:05
  
  Any body help me to do chille+tamarind pickle
  in tamil called as " pulimilagai".
  I am a single working in malaysia wish to do it.
  
  
• From: Mrs. Soma (@ ce5.time.net.my) on: Tue Jul 30 08:45:27
  
  
  
  From: Mrs.Soma (@ 211.24.7.248) on: Fri Jun 14 03:30:30
  
  
  Tamarind And Chilli Pickle
  
  Ingredients
  
  Tender green chillies 100grms about10
  Tamarind lime size
  Asafoetida small piece
  Mustard 1 tsp
  Funugreek 1/2 tsp
  Jaggery marble size
  Gingelly oil 3tbs
  Salt 2tsp or to taste
  Tumeric powder 1/4tsp
  
  Method.
  Wash and wipe, and slit the green chillies length wise. Soak the tamarind in a glass of water and strain out the juice. Fry the fenugreek and asafoetida together and grind them well dry. Now place the kadai on the fire, pour the oil and put in the mustard. When the mustard crackles, put in the slit chillies, pour the tamarind juice.When the mixture begins to boil add the ground fenugreek,asafoetida, tumeric powder,along with the jaggery.Allow it boil for sometime.Add salt to taste.The pickle when ready should be of not too thick nor thin consistency
  
  Hope this simple receipe keep you all busy till Hemanji comes
  
  This is my old posting in Hemantji;s corner. Hope it helps
  
  
• From: Ann (@ 213.42.1.171) on: Tue Aug 13 10:54:23
  
  I would like to know how to make garlic pickle without much oil and sourness. Please do post a recipe.
  Thankyou,
  Ann
  
  
• From: ravi (@ cis-d197-186.csv.shu.ac.uk) on: Fri Oct 4 13:54:07
  
  can i know where i can get MTR food(bangalore) in UK or is there any shop where i can buy indian food items to cook food??
  
  
• From: Veena (@ cpe006008d23ad6-cm014080220547.cpe.net.cable.rogers.com) on: Wed Jun 2 17:45:41
  
  Hi Chitra,
  
  I would like to know how to make garlic pickle in vinegar or oil.(without spice)
  
  

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