Olive Relish..Pickle

Mix 200 g olives with 2 garlic cloves, 1 tbsp parsley, vegetable oil, salt, pepper, rosemary and bay leaves…let rest for 3 days in the fridge, covered

Pickle...Turnip/Carrot/Cauliflower

Gobhi Gajar Shulgum ka Achaar
(Sweet and sour pickle of cauliflower, carrots, and turnips)

1 kg each of turnips, carrots, and cauliflower
400ml white vinegar
1kg jaggery
200 gms garlic
200 gms ginger
500ml mustard oil
200gms salt
50gms red chilli powder
10gms black cardamom
5gms cinnamon
5 gms cloves

Trim cauliflower into florets. Cut carrots into thick 2″ long batons. Trim and dice turnips thick. Bring around 3 litres of water to boil. Blanch the prepared vegetables in boiling water for 2 minutes. Drain, spread on absorbent cloth and dry in shade for a day.

Boil vinegar and jaggery together into a syrup. Boiling vinegar smells awful but persevere. Pound ginger and garlic coarsely and fry in oil over medium heat. Take off heat. Pound the whole spices coarsely. Into the oil mix in all the spices and the vinegar syrup. Add salt and the prepared vegetables. Mix well and transfer to clean dry stoneware or glass jars.

Keep the jars in the sun during the day for a few days (longer if inside) to cook the pickle. The sweet and sour pickle makes an excellent accompaniment to a North Indian meal. The pickle will easily keep for a year but is best eaten within 2-3 months when the vegetables still retain a lovely crunch

Red Chilli Pickle

• 10 whole fresh red chilies
• 1 tbsp sarson (ground yellow mustard seeds)
• 1 tsp fenugreek seeds
• 1 tbsp fennel seeds
• ½ tsp cumin seeds
• 1 tbsp red chili powder
• 1 tsp dry mango powder (amchoor)
• 1 cup mustard oil
• Salt

Method:

• Wash and thoroughly dry the chilies.
• Slit the chilies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard.
• Dry roast cumin seeds, fenugreek seeds and fennel seeds on slow fire. Cool and transfer to Mortar and Pestle. Crush the spices to make a coarse mix.
• Heat half of the oil and mix crushed spice masala, mustard powder, raw mango powder, and salt to taste to form a thick paste.
• Cool it and stuff each chili well with the paste.
• Put the chilies in a dry, wide-mouthed glass jar.
• Pour rest of the oil on the top of the chilies in the jar.
• Keep the pickle in sunlight for 2-3 days. Shake gently each day to make sure the oil coats the chilies well.
• Stuffed Red Chili Pickle is ready
• Serve with Daal, Sabji and plain Roti (Indian flat bread flatbread) or rice.

Pickled Eggplant.....Achari Baingan

This recipe will make even those who dislike brinjals, love them, the spices used lend a wonderful taste and aroma, these are heavenly with paranthas or rice.

• Brinjals-250 gms (long variety, washed and sliced)


• Tomatoes-2 pureed


• Ginger paste-1/4 tsp


• Garlic paste-1/2 tsp


• Onion seeds (kalonji)-1/4 tsp


• Aniseed (powdered)-1/2 tsp


• Cumin seeds-1/4 tsp


• Oil for deep frying


• Turmeric powder-1/4 tsp

Pan fry brinjals till golden, drain with a slotted spoon.In the same oil, add cumin seeds, kalonji, and aniseed, let sputter, now add the ginger and garlic and fry till golden, next add the tomato puree+turmeric and cook till masala separates from pan, add the brijals and season, tip in little water and cook till brinjals are soft, your fragrant achari baingan are ready.

#Can also use the Pickle( Achaar masala )available in the Indian Stores....then just add ginger garlic paste, achari masala and tomato puree to the heated oil to make the masala for this dish !! Easy......;)

Karonde and Green Chilli Pickle

Ingredients
1. 200 gms of Karonde diced
2. 50 gms of green chili chopped
3. Salt to taste
4. 2 tbsp of oil
5. 1 tsp of turmeric powder
Directions
1. Chopped Karonde and green chili together, but before cutting them rub little sarsoon/mustard oil, otherwise your fingers will burn.
2. Heat 2 tbsp of vegetable oil
3. Now add karonde and mirch and sautéed them till crunchier and add salt and turmeric powder.
4. Serve this different kind of achaar with paranthas

Quick Mango Pickle

Ingredients

1/2 kg raw mango chopped into small pieces (you may peel the skin)
4 tbsp chilly powder or less
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
1/4 tsp fenugreek powder
50 gm sesame oil (or olive oil)
salt,as required
1/4 cup water
1/2 tsp mustard seeds
3 dry chillies
2 sprig curry leaves

Method

• Marinate mango pieces rubbing turmeric powder and salt for one hour.
• Now mix in the chilly,asafoetida and fenugreek powders to this.
• Heat oil in a deep skillet till smoke appears.Switch off the stove and splutter mustard seeds,dry chillies and curry leaves.Suddenly pour this to the mango mixture and mix well till the bubbles from the oil disappears and raw smell of powders withdraw.
• Now boil 1/4 cup water in the same skillet (the one which you used for heating oil) and pour it to the pickle.Mix well.
• Serve with rice/chapathi.

Grape Pickle

Ingredients
Grapes 1/2 kg
roasted rice powder 2 Tbsp
Achaar masala(pickle powder 2 Tbsp
vinegar 1/2 cup
green chillies 3
garlic cloves 10
ginger 1/2"
sugar 1/4tsp
mustard seeds 1 tsp
boiled water if needed
salt
oil
Method
Roast 1-2 tbsp of rice till they puff or get a light brown color...then grind it and sieve it.
Crush garlic and ginger and chop the green chillies.
Seperate the grapes from the stem wash and dry them.
 Heat oil and add mustard seeds and when they splutter add ginger garlic and green chillies and saute for a few seconds.
Add grapes, pickle powder,vinegar and salt and boil .
Now add rice powder and sugar and salt and adjust to your taste.
Boil and remove from fire ....water is present in the grapes so no need to add water.

Gajar ka Achaar....Carrot Pickle

Ingredients

• 1 kg carrots
• 2 tsp chilli powder
• 1 tsp turmeric
• 125 g cloves of garlic (leave small cloves whole, slice large ones)
• 250 g large green chillies
• 125 ml red fruit vinegar
• 225 ml oil
• salt to taste
• extra salt

Method

1.       Scrape and slice the carrots lengthwise.

2.       Add salt and leave to marinate for half an hour. Wash and drain.

3.       Slit the green chillies lengthwise and remove seeds.

4.       Add to the carrots together with salt, turmeric, red chilli powder and garlic.

5.       Mix well. Add the vinegar and unheated oil.

6.       Marinate in refrigerator for 24 hours before serving.

Tip: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.

Serves 50

Chilli,Lemon,Ginger Pickle

Ready in under 5 minutes, make it- it's yum!!

                                                

Ingredients-

• Fresh lemons-6
• Fresh ginger- 1 large piece
• Green chillies- 15-20
• Oil- 1 tbsp.
• Deggi mirch(cayenne pepper)- 1 tbsp
• Mustard seeds- 1 tsp.
• Salt to taste

Method-

Chop everything into bite size pieces , reserve the juice of 1 lemon,mix everything together along with the lemon juice and add salt, transfer to a clean jar and refrigerate. THIS PICKLE CAN BE KEPT FOR UPTO A WEEK IN THE REFRIGERATOR.

Pickled Cucumbers

A delightful combination of cucumbers and fennel with the goodness of fresh dill. Preparation Time : 10-15 minutes Cooking Time : 5-10 minutes Servings : 4 INGREDIENTS Cucumbers, cut into roundels - 6-8 medium Salt - 3/4 cup +1 tablespoon White wine vinegar - 3 cups Dill leaves (suva), finely chopped - 6 tablespoons Fennel seeds (saunf) - 2 teaspoons Coriander seeds - 2 teaspoons Black peppercorns - 2 teaspoons

METHOD In a large bowl, dissolve three fourth cup of salt in one litre of water. Put in the cucumbers and leave for two hours.Boil white wine vinegar in a deep non-stick pan along with one tablespoon of salt. Remove from heat and set aside to cool. Add the dill leaves, fennel seeds, coriander seeds and black peppercorns. Drain the cucumbers thoroughly. Put them in a clean, dry jar with the white wine vinegar mixture. Seal immediately.. From http://www.sanjeevkapoor.com/

APPLE AND ONION PICKLE

APPLE AND ONION PICKLE Apple pickle with the dash of ginger powder. Preparation Time : 5-10 minutes Cooking Time : 50- 55 minutes

INGREDIENTS Apples, sliced 8 Shallots, peeled 10 Salt 1 teaspoon Turmeric powder 1 teaspoon Mustard seeds 1 teaspoon Dry ginger powder (soonth) 1 teaspoon Vinegar 1 cup Sugar 1/2 cup Cloves 10-12 Black peppercorns 10-12

METHOD Arrange the sliced apples in layers in a bowl sprinkling each layer with salt. Set aside for twenty minutes and then drain them thoroughly. Blend together turmeric powder, mustard seeds and dry ginger powder with two teaspoons vinegar. Pour the remaining vinegar into a non-stick pan. Add sugar, cloves, black peppercorns and shallots and bring the mixture to boil. Stir in the ground paste and boil for ten minutes. Add apples and cook for twenty minutes or till the apples are tender yet retain their shape. Transfer the pickle into a sterilized glass or porcelain bottle and keep covered tightly.

SWEET OLIVE PICKLE

SWEET OLIVE PICKLE Black and green olives preserved in mustard oil. A perfect example of fusion cooking!  Preparation Time : 2- 3 days Cooking Time : 5 -10 minutes Servings : 4

INGREDIENTS Black olives 250 grams Green olives 250 grams Sugar 3/4 cup Salt 3 teaspoons Red chilli powder 1 teaspoon Mustard powder 1 tablespoon Mustard oil 2 tablespoons

METHOD Boil two liters of water with salt two teaspoons of salt and blanch the olives for two-three minutes. Drain and spread on a clean cloth to dry.In a bowl, mix together red chilli powder, sugar, remaining salt, mustard powder and mustard oil. Mix in the blanched olives Spoon into a clean and dry jar, seal immediately and keep it in the sun for two days before using.

Sweet Chile Cucumber Pickles

Sweet Chile Cucumber Pickles

Ingredients

• 2 hot house cucumbers, thinly sliced
• 2 fresh hot red chiles, thinly sliced
• 2 large handfuls fresh mint leaves
• 2 cups rice vinegar
• 4 teaspoons sugar
• Salt and freshly ground black pepper

Directions

Combine the cucumbers, chiles, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate overnight if possible; the cucumbers will soften as they marinate and the flavors will deepen.

Garlic Pickle

Ingredients: 
1 cup garlic cloves( if too big then cut into half)
1/2 cup mustard oil. ( or anyone you like - traditionally we use mustard seeds oil for making pickles)
1/2 cup pickle masala( if you dont have this ready made then follow this simple process . Take coarsly grounded fenugreek seeds(methi na kuriya) ,coarsly grounded mustard seeds( Rai na kuriya) and red chilli powder in the proportion of 1:2:2 . Mix all together with slight hing(asafoetida powder ) and little turmeric powder - pickle masala is ready to use. )
2 tsp coriander seeds
2 tsp fennel seeds(saunf )
salt to taste
Lime juice to preserve .

Method:
In a small pan heat the oil, when little hot first add the garlic cloves, remember to cut them in halves if they are too big. in a medium to slow flame let it fry till it turn yellow to slightly brown next add pickel masala and fennel seeds, salt and coriander seeds to it.
Mix all together very well and turn off the heat. Add 2 tsp lime juice to it. Let it cool and store in a air tight container. You can serve it fresh though this tastes best after 2 days . while storing it check that the proportion of oil should not be less i.e. oil level should be such that garlic cloves should be dip into oil.This way it can be store for a long time at room temperature.
Its simple , easy to make and full of wonderful flavor of fennel and coriander .