Recipes of India,Pickles,Taste of India

Recipes

Pickles

Tender Mango Pickle
1/2 kg Tender mango

1/2 cup mustard powder

1/2 cup chilly powder

3/4 cup table salt
Boil the salt with 2 cups of water and cool.Wash and dry mangoes and put in a jar.Pour the cool the solution over the mangoes.Sprinkle chilly and mustard powder.Use only after a month.
Dry mango Pickle.
1/4 kg dry mango pieces

1/2 cup pickle masala

1 cup oil

1/2 cup Brine

1/2 cup garlic ,vinegar,ginger and onions cut fine 1/2 cups
Heat oil in a pan .Fry the cut masala.Remove the pan from fire and add the pickle masala powder ,vinegar,jaggery and brine.Let the mango soak in for 3 days.If the pickle is too dry add a little more vinegar and brine and bottle .Keep for several months.

Mince Mango Pickle :-
1/2 kg Minced Mango

1/2 cup pickle masala powder

1 cup oil

1/2 vinegar

1/2 table salt
Cut the mangoes into very fine bits with a knife or mince in a machine.Add salt and keep for a day.Drain the mince and keep in a jar.Heat oil,remove from fire,add the pickle masala and vinegar.See that there is sufficient oil to stand above the pickle.Store in a bottle.

Sweet Mango Pickle.
6 Nos. green mangoes

50 gm. jaggery

10-15 nos. red chillies

10-15 cloves garlic

2'' piece ginger

1 cup oil
Remove the skin of mangoes and cut into small bits.Add 1/2 cup water and cook till it becomes a pulp.Grind the rest of the ingredients and add to it and boil till the mixture is thick and oil starts separately.This will keep for months.

Muraba
2 cups green mango cubes

1/4 kg sugar

a few sticks cinnamon

1/2tsp jilebi colour
Make a thick syrup of the sugar in about 1/2 cup of water .Throw in the mango and cook. Add cinnamon and the colour and cook till the syrup is again thick .Keep away and cool.The mango used should be thick ,firm,and hard. The mango pieces will keep their shape and hardness even after cooking.

Lime Pickle
12 Limes cut into 4 pieces

10-12 green chillies -split

1 piece ginger

20-25 cloves garlic

1 tsp mustard

1 tsp methi

A few curry patha

1 tsp haldi

1 tsp hing

1 cup oil

1/2 cup vinegarsalt to taste.
Boil the lime with salt until the skin is soft.Heat oil in pan ,fry mustard and methi,then fry the green masala and curry patha .Remove from fire,add the rest of the ingredients.Cool and bottle .Add a little boiled water if the pickle is too dry.

Sweet Lime Pickle
8 Limes cut into fine bits

50gm raisins

10-15 Kashmiri Chillies

50gm garlic

2 piece ginger

1/2 cup Vinegar

1/2 cup Sugar
Table salt to taste.Salt the lime over night and drain off the water.Grind the other ingredients to afinepaste moistening with vinegar.Do not use any water.Put all these into a glass bowl and mix well with awooden spoon .Add the rest of the vinegar and more salt and bottle .This will keep for many months.

Carrot Pickle
2 Cups finely cut or minced carrot

2tb sp green masala -finely cut

2tb sp pickle masala powder

1/2 cup oil

Table salt to taste
Salt the minced carrot and keep for a day.Squeeze the mince out of the water and keep in mixing bowl.Heat oil in a pan ,fry the green masala lightly.Remove from fire add vinegar ,masala powder and poured over mince.Mix well and bottle .

Onion Pickle
2 cups shallots

1 cup vinegar

1 cup brine
Peel and wash and dry the onion and put in a jar.pour vinegar and brine.Use after a week.This is as good as a cocktail accompaniment with cheese cubes or kababs.

Cucumber pickle
4 small variety cucumber

1 cup vinegar

1 cup brine
Cut the cucumber into 2' long thick pieces .Do not peel .Stack in a jar .Pour vinegar and brine Use after 1 week.This is good combination with cocktail eats.

Grapes
2 cups green seedless grapes

1/2 cup vinegar

1 cup brine

1/2 cup green masala-cut in bits

1 t.sp crushed mustard
Clean the grapes and put in a jar.Top with the green masala and mustard.Pour vinegar and brina. Keep for a week before use .Stir it occasionally.

Meat Pickle
1/2 kg meat cut in to cubes ( with out bones

1/2-1 cup Vinegar

1 piece ginger

10 cloves garlic

1/2 cup chilly powder

1/2 tsp Haldi powder

1 tsp mustard

1tsp methi

A few curry patha

1/2 oil

1 onion -cut fine

Salt to taste
Boil the meat with vinegar and salt until half done.Fry in oil and keep aside.Roast mustard and methi and grind with the rest of the ingredients.Heat oil in a pan .Fry the onions and then add the ground masala .add vinegar and cool a mix with the meat.This will keep for a month.