50 Top Secret Pickle Recipes

Author Dilani Madushika

Main Source www.recipes2u.tk

50 Top Secret Pickle Recipes

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk

Contents 1. Nimmakaya karam

2. Fenugreek leaves pickle

3. Amaranth Leaves Pickle

4. Red Cabbage Pickle

5. Spinach Pickle

6. Pickled Chillies

7. Cauliflower Pickle

8. Chillis in Mustard Sauce

9. Pickled Baby Ginger

10. Sun Dried Tomato Pickle

11. Simple Sorrel Leaves Pickle

12. Mirchi in Ajwain

13. Simple Lemon Pickle

14. Sweet Ginger Lemon Syrup

15. Simple Garlic Pickle

16. Easy Ginger Garlic Pickle

17. Cranberry Pickle

18. Tamarind Ginger Pickle

19. Garlic Mango Pickle

20. Cucumber Pickle

21. Cashew Mango Pickle

22. Tindora Pickle

23. Simple Sorrel Leaves Pickle

24. Mango Fenugreek Pickle

25. Amla Pickle

26. Mango Pickle

27. Lemon Pickle

28. Cilantro Leaves Pickle

29. Cilantro Tamarind Pickle

30. Vakkaya Pickle

31. Lemon Cucumber Pickle

32. Ash Gourd Pickle

33. Sesame Mango Pickle

34. Dabbakaya Pickle

35. Seasoned Green Chiles in Coriander

Powder

36. Preserved Ginger Pickle

37. Gooseberry Pickle

38. Mango in Panch Phoran Powder

39. Bitter Gourd Pickle

40. Quick Lemon Juice Pickle

41. Chickpeas Mango Pickle

42. Preserved Amla Pickle

43. Green Tomato Pickle

44. Salted Mango Pickle

45. Fenugreek Mango Pickle

46. Ginger Mango Pickle

47. Ground Mango Pickle

48. Carrot and Bean Pickle

49. Chillies in Cumin Powder

50. Ginger Yogurt Chutney


Nimmakaya karam

Published October 9, 2011 | By admin

.

Ingredients:

urad dal 1/2 cup

dry red chillies 6-8

lemon juice 6-8tbsps

salt to taste

Method of preparation:

Heat pan, add urad dal, red chillies and fry until dal turn light brown.

Cool to room temperature and grind into fine powder.

In a bowl take the sufficient amount of powder and add lemon juice and salt.

Posted in Pickle

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Fenugreek leaves pickle


Fenugreek leaves pickle(Menthikura pacchadi)

.

Ingredients:

fenugreek leaves 1whole bunch

red chillies 6-8

urad dal 3-4tbsps

tamarind lemon sized ball

jaggery 5-6tbsps

sesame seeds 1tbsp

garlic 3-4cloves

oil for frying

salt to taste



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash fenugreek leaves thorougly and fry in little amount of oil for about 10minutes.

Heat 1tbsp of oil in a pan and fry red chillies, urad dal together.

Grind the fried red chillies, urad dal along with fried fenugreek leaves, tamarind, jaggery with sufficient

amount of salt into paste with required amount of water.

Add sesame seeds and garlic pods to this mixture and grind for 3-4seconds.

Serve with hot rice and ghee.

Posted in Pickle



Amaranth Leaves Pickle


Thotakura Avakaya

.

Ingredients:

Thotakura/ Amaranth leaves/ Red spinach 1 bunch

Raw Mango 1

Garlic 5 big pods

Fenugreek seeds 1 tsp

Mustard seeds 3 tsps

Red chilli powder 1 cup

Salt 1/2 cup

Oil 1 cup


Wash, pat dry and chop amaranth leaves roughly.

Peel and grate mango discarding the seed.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat a pan, add fenugreek seeds until light brown, then add mustard seeds.

Stir for few seconds and grind into fine powder along with garlic pods.

Heat 2 tbsps of oil in a pan, add amaranth leaves and cook covered for a minute.

Remove the lid, stir and cook for another minute or until the leaves become soft.

Now add the above ground powder.

Stir fry for a mintue before adding red chilli powder, salt and remaining oil.

Finally add grated mango and remove from heat after mixing thoroughly.

You can serve it immediately with hot rice.

Notes: Wait for a day for the pickle to absorb all the juices.

Will stay fresh for few weeks if amaranth leaves pickle is kept in a tight container,

and stored in the refrigerator.

Posted in Pickle



Red Cabbage Pickle


.

Ingredients:

Red cabbage 1

Oil 2 tbsps

Red chillies 4

Urad dal 3 tbsps

Oil 1 tbsp

Sesame seeds 2 tsps

Salt to taste


Wash and chop red cabbage coarsely.

Heat oil and add chopped red cabbage.

Saute for few minutes or until you can smell the fried cabbage.

Heat oil and saute broken red chillies, urad dal until the dal turns light brown.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat few drops of water in a skillet, add sesame seeds and saute until they turn light brown.

Grind red chillies, urad dal and sesame seeds in a blender.

Now add fried red cabbage, salt and grind into somewhat smooth paste.

Serve with hot rice.

Notes: Adding water to sesame seeds make them pop up nicely.

Posted in Pickle



Spinach Pickle


Palakura Pacchadi

.

Ingredients:

Spinach/ Palakura/ Palak 1 bunch

Oil 2 tbsps

Red chillies 4

Urad dal 3 tbsps

Tamarind extract 1 tsp

Oil 1 tbsp

Sesame seeds 2 tsps

Salt to taste


Wash thoroughly and chop spinach coarsely.

Heat oil and add chopped spinach.

Saute for few minutes or until spinach loses most of the water.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat oil and saute broken red chillies, urad dal until the dal turns light brown.

Heat few drops of water in a skillet, add sesame seeds and saute until they turn light brown.

Grind sesame seeds in a blender, then add red chillies and urad dal.

When they grind into fine powder, add tamarind extract and salt.

Finally add fried spinach and grind into paste.

Notes: Stays for a week or more if stored tight and in a refrigerator.

Posted in Pickle



Pickled Chillies


Ooresina pacchimirapakayalu

.

Ingredients:

Green Chillies 10

Lemons 2

Salt 1 tbsp


Remove stems, wash green chillies and pat them dry.

Squeeze the juice out of lemons, add salt and stir well.

Stir in green chillies and close the lid.

Let it stay for 3-6 days.

You get a very tangy and somewhat spicy chillies for your curd rice.

Notes: Select light green, tender green chillies if you can.

Posted in Pickle





Cauliflower Pickle


.

Ingredients:

Cauliflower florets 10-15

Red chillies 3

Urad dal 2 tsps

Lemon juice 1 tbsp

Salt to taste

Talimpu:

Chana dal 1 tsp

Urad dal 1/2 tsp

Mustard seeds 1/2 tsp

Oil 1 tbsp



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Break cauliflower into small florets.

Wash and pat them dry.

Dry roast red chillies, urad dal and grind into fine powder.

In a deep bowl, add cauliflower florets, ground powder, lemon juice and salt.

Heat oil, add chana dal, urad dal, mustard seeds.

When dal turns light brown, remove from heat and add this to above cauliflower mixture.

Mix thoroughly and store in a tight container.

Notes: For this pickle to stay for weeks, store in refrigerator.

Posted in Pickle



Chillis in Mustard Sauce


Aava lo mirapakayalu

.

Ingredients:

Tender Green Chillies 10

Mustard Seeds 1 tbsp

Red Chilli Powder 1/2 tsp

Lemon Juice 1 tbsp

Salt to taste


Wash and pat dry green chillies.

Make a slit in stomach of green chillies without seperating them from the stem.

Grind mustard seeds into smooth powder in a blender.

In a deep bowl, add mustard seeds powder, red chilli powder, lemon juice and salt.

Now add slit green chillies and mix thoroughly.

Let it stay in a tight container for few hours before you use.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Tender chillies doesn’t have much seeds and so they go in when you press them.

Posted in Pickle



Pickled Baby Ginger


Mavidi allam

.

Ingredients:

Baby Ginger/ Mamidi allam 100 gms

Lemons 2

Salt 1 tbsp


Wash, peel and julienne the baby ginger.

Squeeze the juice out of lemons, add salt and stir well.

Stir in baby ginger and close the lid.

Let it stay for 3-6 hours.

You get a very tangy hot ginger for curd rice/ dal or upma.

Notes: Select dark colored stiff roots.

Posted in Pickle





Sun Dried Tomato Pickle


Endabettina Tomato Pacchadi

.

Ingredients:

Sun Dried Tomato halves 10

Fresh Ripe Tomato 1

Ginger 1/2 inch piece

Thick Tamarind Extract 1 tbsp

Red Chilli Powder 1 tbsp

Fenugreek seeds 1/2 tsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Garlic cloves 2

Asafoetida 1/2 tsp

Salt to taste

Talimpu:


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Chana dal 1 tbsp

Urad dal 1 tsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Oil 1 tbsp


Chop sun dried tomatoes roughly.

Peel and slice the garlic pods into circles.

In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until the fenugreek seeds turns light

brown.

Using a spice blender, blend together roasted fenugreek seeds, mustard seeds, cumin seeds along with

asafoetida and salt.

Wash and chop tomato roughly.

Peel and chop ginger finely.

Grind the tomato along with ginger into smooth paste.

Heat wide pan, add ground tomato ginger paste, tamarind extract, ground spice powder, red chilli

powder and chopped sun dried tomatoes.

Reduce the mixture to somewhat thicker texture by placing on high heat and adjust salt.

In another small pan, add garlic circles and all talimpu ingredients in order.

When dal turns light brown and seeds splutter, add this talimpu to above tomato mixture.

Serve with rice or use it as dosa spread.

Notes: Store tight and refrigerate to stay fresh for weeks.

Posted in Pickle



Simple Sorrel Leaves Pickle


Menthi Gongura

.

Ingredients:

Indian Sorrel Leaves/ Gongura Aku 25-30

Mustard seeds 2 tsps

Fenugreek Seeds 1 tbsp

Red Chilli Powder 2 tbsps

Turmeric powder a big pinch

Salt to taste

Oil 3 tbsps


Heat pan on medium low, add fenugreek seeds and roast them until golden brown.

Cool and grind fenugreek seeds into fine powder.

Wash and pat dry sorrel leaves.

Chop them roughly if they are too big.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat oil in a wok on medium low, add mustard seeds and let them crackle.

Then add fenugreek seeds powder and red chilli powder.

After a few seconds add Indian sorrel leaves.

Stir fry for few seconds before adding salt and turmeric powder.

Let all the leaves wilt and absorb the flavours.

Mix thoroughly and serve with rice or roti.

Notes: Store tight and it stays for weeks.

Posted in Pickle



Mirchi in Ajwain


Vaamu Lo Mirapakayalu

.

Ingredients:

Fresh Green Chillies 10-15

Ajwain 2 tbsps

Oil 3 tbsps

Salt to taste


Wash and slit the green chillies in the stomach without cutting them into half.

With a mortar and pestle, mash ajwain and salt gently.

Stuff each chilli with ajwain and salt mixture.

Sometimes i just mix them together.

In a clean jar, add the stuffed chillies and oil.

Mix thoroughly and store tight for days.

Serve after few hours with rice or dal.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Choose chiles that are mild, tender and small.

Posted in Pickle



Simple Lemon Pickle


Nimmakaya Karam

.

Ingredients:

Lemon 1

Urad dal 1/2 cup

Whole dried red chillies 5-8

Salt to taste

Oil 1 tsp


Heat oil in a skillet on medium low, add broken red chillies.

After few seconds add urad dal and mix well.

When dal turns light brown, cool down the mixture to room temperature.

Grind into somewhat fine powder adding sufficient salt and squeeze in lemon juice.

Serve with rice, roti, idly, dosa etc…

Notes: If you already made urad dal powder, then just squeeze the lemon and add salt.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Posted in Pickle

Sweet Ginger Lemon Syrup


Allam Barapa/ Allam Murabba

.

Ingredients:

Ginger 3 inch piece

Jaggery (grated)/ Metthani Bellam 1 cup

Lemon juice 1-2 tbsps

Pure ghee 1 tbsp


Wash, peel and finely chop ginger.

Heat ghee in a pan on low heat, add chopped ginger and let it brown for few seconds.

Then add lemon juice and grated jaggery.

Stir continuously until the mixture comes to a bubble.

When the consistency of the mixture is thick like honey, remove from heat.

Cool and store tight for months.



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Taken spoonful like medicine for bad throat, cough, cold…(say for winter)

Posted in Pickle



Simple Garlic Pickle


Vellullipaya Karam

.

Ingredients:

Garlic 3-5 pods


Salt 1 tbsp

Oil 3 tbsps


Remove skins and mash the garlic pods.

In a bowl, mix mashed garlic, red chilli powder, salt and oil thoroughly.

Serve with rice or rice roti or wada…

Notes: Prepare fresh when needed.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Posted in Pickle



Easy Ginger Garlic Pickle


Allam Vellulli Karam

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Ingredients:

Ginger 1 inch piece

Garlic 2-4 pods

Whole Dried Red Chiles 12-15

Salt to taste

Oil 5 tbsps


Wash, peel and chop ginger coarsely.

Peel and chop garlic coarsely.

Remove stems and break dried red chilies into two.

Using a blender, grind ginger, garlic, red chiles and salt into somewhat fine powder without adding any

water.

Heat oil in small pan until its smoking hot.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Pour into the bowl containing blended ginger garlic mixture.

Serve with dosa, upma or anything for that fresh gingery taste.

Notes: Store tight and refrigerate for months.

Posted in Pickle



Cranberry Pickle


.

Ingredients:

Cranberries 1/2 cup

Mustard seeds 1 tsp

Fenugreek Seeds 1 tsp



Salt to taste

Oil 3-5 tbsps


Heat pan on medium low, add fenugreek seeds and roast them until golden brown.

Cool and grind fenugreek seeds into fine powder.

Wash and pat dry cranberries.

Chop them into quarters after removing any hard ends.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, add chopped cranberries, red chilli powder, turmeric powder and salt.

Heat oil in a wok on medium low, add mustard seeds and let them crackle.

Then add fenugreek seeds powder and remove from heat.

Cool the oil to room temperature and pour into cranberries mixture.

Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.

Serve with rice, roti, idly…

Notes: Store tight and refrigerate.

Posted in Pickle



Tamarind Ginger Pickle


Allam Pacchadi

.

Ingredients:

Ginger 5-7 inch piece

Tamarind 2 inch sized ball

Green Chiles 2-3

Jaggery (grated) 2-3 tbsps

Turmeric Powder a pinch

Salt to taste

Talimpu:

Fenugreek Seeds Powder a pinch

Urad Dal a big pinch

Mustard Seeds a big pinch

Cumin Seeds a big pinch

Asafoetida a pinch

Oil 1 tbsp


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Method of preparation:

Remove ends, wash and slice green chiles.

Peel and mash ginger thoroughly.

Soak tamarind in 2 cups of water and extract all the pulp discarding any viens.

Boil the tamarind extract until it thickens a little.

Heat oil in a sauce pan, add all talimpu ingredients in order.

Then add sliced green chiles and mashed ginger.

Finally add reduced tamarind extract, jaggery, turmeric powder and salt.

Adjust the seasonings and boil for few more seconds.

Remove from heat, cool it down, store tight and refrigerate.

Serve with idly, dosa, vada….

Notes: Roast the fenugreek seeds until golden brown, powder them and store tight for further use.

Posted in Pickle



Garlic Mango Pickle


Vellulli Avakaya

.

Ingredients:

Garlic 15 – 20 pods

Raw Mango 1 cup chopped

Red Chile Powder 2/3 cup

Black Mustard Seeds Powder 2/3 cup

Salt 2/3 cup

Fenugreek Seeds 1/2 tsp

Turmeric Powder 1/2 tsp

Sesame Oil as required


Peel all the garlic pods and keep aside.

Wash, clean and cut the raw mango along with the seed into big chunks.

Black mustard seeds are ground into fine powder with a pinch of salt (without salt ground powder can

turn bitter in no time).


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, mix garlic pods, raw mango chunks, red chile powder, black mustard seeds powder,

fenugreek seeds, turmeric powder and salt toghether with few tbsps of sesame oil.

If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and adjust the seasonings

before following the below steps.

Then transfer all the mixed ingredients to a clean jar.

Leave the jar for 3 days and on 4th day add more sesame oil until all mango chunks are completely

soaked.

Seal the jar with a muslin cloth and leave it 5 – 15 days for the pickle to develop.

If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays

for years.

Notes: If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 – 5

days for the garlic pods to absorb the juices. Use as required.

Posted in Pickle



Cucumber Pickle


Keera Dosakaya Pachadi

.

Ingredients:

Cucumber 1/2

Black Mustard Seeds 1/2 cup


Fenugreek Seeds Powder 1/2 tsp

Salt 1/2 cup

Oil 1 cup


Wash the cucumber thoroughly and pat it dry.

Peel the cucumber ( if it has thick skin) and remove the ends and seeds (if seeds are too many).

Chop the cucumber into big chunks.

Grind mustard seeds into somewhat fine powder with a pinch of salt.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, mix cucumber chunks, mustard seeds powder, red chile powder, fenugreek seeds

powder and salt together with little oil.

When everything is thoroughly mixed, taste and adjust the seasonings if required.

Remove into sterilized jar, pour remaining oil and keep the jar tight.

The pickle matures in few hours but stays for only few days.

Notes: Can use any kind of cucumber (kirby, reuglar, japanese or english cucumber) for this pickle.

Posted in Pickle



Cashew Mango Pickle


Jeedipappu Mamidikaya Koru Pacchadi

.

Ingredients:

Raw Mango 1

Cashews 1/2 – 3/4 cup

Garlic 3 pods

Roasted Fenugreek Seeds Powder a big pinch

Roasted Cumin Powder 1/2 tsp

Red Chile Powder 2 tbsps

Salt 2 tbsps

Talimpu:

Chana Dal 1/2 tsp

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Broken Red Chiles 3


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Asafoetida a pinch

Sesame Oil 1/2 – 3/4 cup


Wash, peel and grate the mango.

In a mixing bowl, add fenugreek powder, cumin powder, red chile powder and salt.

Mix thoroughly and add grated mango and cashews.

Heat oil in a small pan, add all talimpu ingredients in order.

When chana dal changes color, remove from heat.

Let the oil cool to room temperature and add to above pickle bowl.

Give the pickle a good stir and store it in a tight jar.

Ready to use after a few hours of standing time.

This mango cashew pickle stays for a week or two if refrigerated.

Notes: Make sure raw mango is sour.

Posted in Pickle



Tindora Pickle


Dondakaya Avakaya

.

Ingredients:

Tindora / Tendli 15 – 20




Turmeric Powder a pinch

Salt 1/2 cup

Lemon Juice 2 – 4 tbsps

Oil 1 cup


Wash tindora thoroughly and pat them dry.

Remove ends, chop each tindora vertically twice and then horizontally once in the middle.



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, mix mustard seeds powder, red chile powder, fenugreek seeds powder, turmeric

powder and salt together.

Stir in tindora pieces and oil.


Tightly store in a sterilized jar. Add lemon juice if you wish.

This pickle matures in few hours and stays fresh for few weeks if refrigerated.

Lightly fry the tindora in oil before adding to spices for the pickle to stay longer.

Notes: Instead of using plain oil, temper the pickle with mustard seeds and asafoetida.

Posted in Pickle



Simple Sorrel Leaves Pickle


Gongura Pachadi

.

Ingredients:

Sorrel Leaves 8 cups packed

Urad Dal 1 tbsp

Whole Dried Red Chiles 6 – 10

Garlic 6 pods

White Sesame Seeds 1 tbsp

Salt to taste

Oil as required


Pluck sorrel leaves from the hard stem, wash and pat them dry.

Remove stems and seeds from the dried red chiles.

Peel, remove hard ends of garlic pods.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat a tbsp of oil in a pan, add sorrel leaves and fry them on medium flame until soft.

Heat half a tsp of oil in an empty pan, add urad dal and dried red chiles.

Fry them on medium flame until the dal turns light brown and red chiles look crisp.

Once cooled, grind the fried sorrel leaves, urad dal and red chile mixture and salt into smooth paste

without adding any water.

Heat a tbsp of oil in a non stick pan, add garlic cloves.

When they start to change color, add ground sorrel leaves mixture and sesame seeds.

Fry the whole pickle for a minute adding more oil if required.

Store tight in a clean jar and this pickle stays for a year if taken pickling precautions.

Serve with steamed rice and a thick slice of onion.

Notes: Add sliced onion in oil along with garlic cloves if you wish but this reduces the pickle life.

Posted in Pickle



Mango Fenugreek Pickle


Mamidikaya Menthi Mukkalu

.

Ingredients:

Mango 1


Red Chile Powder 2 tbsps


Salt 1 tbsp

Mustard Seeds 1 tsp

Oil 6 tbsps


Roast fenugreek seeds in a pan without oil until they turn golden brown.

Cool and grind roasted fenugreek seeds into fine powder.

Peel and chop raw mango into small cubes (around 1 1/2 cups).

In a mixing bowl, mix chopped raw mango, turmeric powder, red chile powder and salt together.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat oil in a pan, add mustard seeds.

When mustard seeds almost stop spluttering, add fenugreek seeds powder.

Pour this hot oil onto the raw mango pieces and keep covered for few minutes.

Once cooled to room temperature, remove onto a clean jar and store tight.

Stays fresh for few weeks if refrigerated.

Notes: Adjust all the seasonings according to the sourness of the raw mango.

Posted in Pickle



Amla Pickle


Marigina Usirikaya Pachadi

.

Ingredients:

Gooseberry / Amla (fresh/ frozen) 12

Urad Dal Red Chile Powder 2 tbsps


Urad Dal 1/4 tsp

Cumin Seeds 1/4 tsp


Curry Leaves a few (optional)

Turmeric Powder a big pinch

Asafoetida a big pinch

Salt to taste

Oil 1 – 1 1/2 Cup



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash, clean and pat dry gooseberry.

Using a paring knife, make small cuts in gooseberry without breaking it down.

Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves , fenugreek seeds powder

and asafoetida.

Then add gooseberry, turmeric powder and salt.

Lightly cover and cook for about 3 – 5 minutes or until gooseberry turns soft from inside.

Uncover, remove from heat and cool the mixture to room temperature.

Now add urad dal red chile powder and mix thoroughly.

Store in a clean long jar and always refrigerate.

Adjust salt every two days to avoid spoilage.

Notes: Make sure the pickled gooseberry is soaked in its own oil at all times.

Posted in Pickle



Mango Pickle


Avakaya / Aavakaaya

.

Ingredients:

Raw Mango 1



Salt 2/3 cup

Oil 2 cups (app.)


Wash, clean and pat dry mango.

Cut the raw mango with the seed into big chunks.

If the mango is not sour enough, reduce the quantity of salt.

In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt

together with half a cup of oil.

Then transfer all the mixed ingredients in to a clean sterilized jar.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked.


If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays

fresh for a year.

Notes: Grind black mustard seeds with a pinch of salt once the mango pieces are chopped else the

powder might turn sour.

Posted in Pickle



Lemon Pickle


Nimmakaya Uragaya

.

Ingredients:

Lemons 12

Salt 125 gms

Turmeric Powder 1 tsp

Red Chile Powder 2 tsps



Oil 1 tbsp


Wash and pat dry lemons.

Once completely dried, squeeze the juice out of half of the lemons into a mixing bowl.

Cut the other half of the lemons vertically twice.

If the lemon slices are too big, cut them into half.

Add the cut pieces, turmeric powder and salt into the lemon juice bowl and mix thoroughly.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Place all the mixed ingredients into a clean dry jar, cover and store.

On third day, place the jar under direct sunlight for 3 days.

If the sun is too bright, one day will do the job.

Store the sun dried lemon pickle in a dry place.

This pickle stays for a year if taken pickling precautions.

When necessary, take 3 tbsps of above lemon pickle and red chile powder into a small bowl.

Heat oil in a pan, add mustard seeds and asafoetida.

When mustard seeds start spluttering, remove from heat and add to above bowl.

Mix thoroughly and serve.

Notes: Thick skinned lemons take more time to mature.

Posted in Pickle



Cilantro Leaves Pickle


Kotthimera Ooragaya

.

Ingredients:

Cilantro 2 cups packed

Whole Red Chiles 10 – 15


Freshly Squeezed Lemon Juice 1/4 cup

Salt app. 1/2 cup

Oil 1 cup


Clean, wash, remove stems and pat dry cilantro.

Once completely dried, cilantro needs to be finely chopped.

Heat tsp of oil in a pan, add fenugreek seeds and broken red chiles.

Fry until red chiles change color and remove from heat.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Make sure not to burn the spices which spoils the whole pickle.

Cool the fried ingredients and grind them into fine powder in a spice blender.

In a mixing bowl, add chopped cilantro, ground spice powder, lemon juice and salt.

Mix thoroughly and slowly stir in oil. Taste and adjust the seasonings if required.

Store the cilantro pickle in a tight sterilized jar and it stays fresh for few months.

Notes: Stir in white sesame seeds at end if you wish

Posted in Pickle



Cilantro Tamarind Pickle


Kotthimera Chintapandu Avakaya

.

Ingredients:

Cilantro 2 cups packed

Tamarind Extract 4 tbsps

Whole Red Chiles 10 – 15



Salt around 1/2 cup

Oil 1 cup


Clean, wash, remove stems and pat dry cilantro.

Once completely dried, cilantro needs to be finely chopped.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat tsp of oil in a pan, add mustard seeds, fenugreek seeds and broken red chiles.

Fry until red chiles change color and remove from heat.

Cool the fried ingredients and grind them into fine powder.

Heat tbsp of oil in the same pan, add chopped cilantro and fry until it completely wilts.

Then add tamarind extract, ground spice powder and salt.

Once the mixture comes to a bubble, add oil and remove from heat.

Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays fresh for few months.

Notes: Make sure not to burn the spices which spoils the whole pickle.

Posted in Pickle



Vakkaya Pickle


Vakkaya Avakaya

.

Ingredients:

Vaakaya 1 cup

Mustard seeds 2 tbsps




Salt 2 tbsps

Oil 3-5 tbsps

Talimpu:

Chana Dal 1 tsp



Oil 1 tsp



Heat pan on medium flame, add fenugreek seeds and roast them until golden brown.

Cool and grind fenugreek seeds into fine powder along with mustard seeds.

Wash and pat dry vaakkaya.

Halve and deseed vaakkaya (seeds are quite bitter).

In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek mustard powder, turmeric

powder and salt.

Heat oil in a small pan on medium flame, add all talimpu ingredients in order.

When chana dal changes color, add this to above pickle bowl.

Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.

Serve with rice, roti, idly…

Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life.

Posted in Pickle



Lemon Cucumber Pickle


Dosakaya Avakaya

.

Ingredients:

Lemon Cucumber 1 small



Fenugreek Seeds Powder a pinch

Salt 1/3 cup

Oil 1 cup


Wash the cucumber and pat it dry.

Remove ends, deseed and chop cucumber into small pieces.


In a mixing bowl, mix chopped cucumber, mustard seeds powder, red chile powder, fenugreek seeds

powder and salt together with little oil.


Remove into sterilized jar, pour remaining oil and close the lid.

The pickle matures in an hour and stays for only few weeks if refrigerated.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Taste a piece of cucumber to make sure its not sweet.

Posted in Pickle



Ash Gourd Pickle


Boodida Gummadikaya Avakaya

.

Ingredients:

Ash Gourd / Winter Melon 7 x7 inch piece



Turmeric Powder a big pinch

Garlic 20 pods

Lemon Juice 4 tbsps

Salt 1/4 cup

Oil 1 cup


Pat dry, remove seeds and finely chop ash gourd.

Peel the garlic pods.

In a mixing bowl, mix chopped ash gourd, mustard seeds powder, red chile powder, turmeric powder,

garlic pods, lemon juice and salt together with half of oil.



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Remove the pickle into sterilized jar and pour in the remaining oil.

Use the pickle after few hours.

Ash gourd pickle stays for few weeks if well preserved.

Notes: Make sure ash gourd is not too tender.

Posted in Pickle



Sesame Mango Pickle


Nuvvu Pindi ooragaya / Nuvvulu vuragaya

.

Ingredients:

Sour Raw Mango 1

Red Chile Powder 1 cup

White Sesame Seeds Powder 1 cup

Salt 3/4 cup

Sesame Oil 2 cups


Wash, clean and pat dry mango.

Cut the raw mango with the seed into big chunks.

If the mango is not sour enough, reduce the quantity of salt.

In a clean mixing bowl, mix raw mango chunks, red chile powder, sesame seeds powder and salt

together with half a cup of oil.


Leave the jar for 3 days and on 4th day add remaining oil until most of the mango chunks are soaked.



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk If taken care to use dry utensils and to not expose to humidity (moisture spoils the pickle), the pickle

stays fresh for a year.

Notes: White sesame seeds powder is nothing but the finely ground white sesame seeds.

Posted in Pickle



Dabbakaya Pickle


Dabbakaya Ooragaya

.

Ingredients:

Dabbakaya 2

Salt 125 gms

Roasted Fenugreek Powder 1/2 tsp


Red Chile Powder 2 tsps



Oil 1 tbsp


Wash and pat dry dabbakayalu.

Once completely dried, squeeze the juice out of one dabbakaya into a mixing bowl.

Cut the other dabbakaya into big chunks.

Add the chunks, turmeric powder and salt into the mixing bowl containing juice and mix thoroughly.

Place all the mixed ingredients into a clean dry jar, cover and store.

On third day, place the jar under direct sunlight for 3 days stirring at the beginning of each day.

This pickle stays for years if taken pickling precautions.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk When ready to serve, take 3 tbsps of matured dabbakaya pickle and red chile powder into a small bowl.

Heat oil in a pan, add mustard seeds and asafoetida.

When mustard seeds start spluttering, remove from heat and add to pickle bowl.

Mix thoroughly and serve.

Notes: Since the skin is too thick, pickle needs atleast 10 – 15 days to mature.

Posted in Pickle



Seasoned Green Chiles in Coriander Powder


Dhaniyala Podilo ooresina Mirapakayalu

.

Ingredients:

Indian Green Chiles 15 – 20 app.

Coriander Seeds 3/4 cup

Salt 1/2 cup

Oil 1 cup


Roast coriander seeds in a shallow pan until aromatic and grind them into fine powder once completely

cooled.

Remove stems, wash and pat dry green chiles.

Once completely dried, slit the green chiles in the middle with its tail intact.

In a dry glass jar, add green chiles, coriander powder and salt.

Pour oil all over the top and seal the lid.

Leave the jar for 3 – 6 days by stirring each day.

Serve with hot steamed rice, plain dal and ghee.

Stays for couple of months fresh if kept in a dry place.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Choose tender green chiles for this recipe, if you can

Posted in Pickle



Preserved Ginger Pickle


Allam Pachadi

.

Ingredients:

Ginger 250 gms

Tamarind 250 gms

Jaggery (grated) 500 gms




Asafoetida 1/2 tsp

Dried Red Chiles 10 – 15

Salt to taste

Oil 1/2 cup


Wash, peel and pat dry ginger.

Roughly chop the dried ginger and mash it thoroughly.

Pat it dry again and make sure its dried completely.

Boil tamarind in half a cup of water and once cooled, extract all the thick juice discarding any pulp.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Shallow fry dried red chiles, fenugreek seeds and mustard seeds separately in a pan until aromatic.

Cool the roasted ingredients and grind them together into fine powder using a spice grinder.

Heat oil in a pan, add asafoetida and remove from heat.

Blend dried ginger, jaggery, tamarind juice, ground powder, turmeric powder and salt into smooth

paste.

Pour the tempered oil onto the ground ginger pickle and mix thoroughly.

Remove onto a clean dry jar and store tight.

Serve with idly, dosa, utappam or simply plain steamed rice.

Stays fresh in a refrigerator for few months.

Notes: Make sure to adjust the ingredients (more ginger, less jaggery, more spice) according to your

preference.

Posted in Pickle



Gooseberry Pickle


Usirikaya Nilava Pachadi / Amla Pickle

.

Ingredients:

Gooseberries / Amla 2 cups

Turmeric Powder 2 tbsps

Salt 3/4 – 1 cup

Cumin Seeds 1 tsp

Fresh Red / Green Chiles 2

Cilantro few sprigs


Clean, wash, pluck and pat dry cilantro leaves.

Remove stems, wash and pat dry green chiles.

Wash gooseberries and pat them dry.

Leave the gooseberries under sun for few hours if possible to make sure they are completely dried.

Use a knife to make multiple deep slits on each gooseberry.

Apply turmeric powder and if possible pound the gooseberries a little with pestle.

Traditionally, big mortar and pestle is used to pound the gooseberries.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Store all the mashed gooseberries in a clean dry ceramic jar for 3 days.

On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.

Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar.

These gooseberries stay for many years if kept in a dry place.

When ready to make the pickle, take a handful of gooseberries into a bowl.

Thoroughly grind cilantro, cumin seeds and green chiles in a blender.

Finally add gooseberries and blend again into somewhat coarse paste.

Serve with hot steamed rice and dollop of ghee.

Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember

to use the pickle made of these within a few days.

Posted in Pickle



Mango in Panch Phoran Powder


Aam Panch Phoran Achaar

.

Ingredients:

Raw Mango 1

Panch Phoran Powder 2 tbsps

Roasted Cumin Powder 1 tbsp

Red Chile Powder 1 tbsp

Turmeric Powder 1 tbsp

Salt as required

Mustard Oil 5 tbsps


Wash thoroughly and chop raw mango into 1 inch thick slices.

Discard the seed and preheat the oven to 325F.

Apply turmeric to the mango pieces and keep them aside for 10 – 20 minutes.

Arrange the mango slices on a baking tray and bake for 10 – 20 minutes.

Alternatively, dry the mango pieces under sun for a day or two.

In a mixing bowl, mix together panch phoran powder, roasted cumin powder, red chile powder and salt.

Stir in lightly dried mango pieces and mustard oil.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Store tight in a dry jar and let the mango panch phoran pickle mature for couple of days.

Serve mango in panch phoran powder with plain rice or with any dal.

Notes: Make sure not to over dry the mango pieces.

Posted in Pickle



Bitter Gourd Pickle


Kakarakaya Avakaya / Karele Achaar

.

Ingredients:

Bitter Gourd 2

Mustard Seeds 2 tbsps


Roasted Coriander Powder 1 tbsp

Roasted Cumin Powder 1/2 tbsp


Mustard Oil 1/4 cup

Canola Oil 1/2 cup

Salt as required


Grind mustard seeds into fine powder with few pinches of salt.

Wash, lightly scrape, remove ends and halve the bitter gourds vertically.

Remove any seeds inside the bitter gourd halves and chop bitter gourds into very small pieces.

Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them aside for atleast an

hour.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk After an hour, tightly squeeze the bitter gourd pieces to discard all the bitter juice.

Put the squeezed bitter gourd pieces in a mixing bowl.

Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and salt (little less than

3 tbsps) to the above mixing bowl.

Mix everything thoroughly, adjust the seasonings and take contents of mixing bowl into a clean dry jar.

Heat both the oils till hot, pour both the hot oils into the jar and stir.

Cool the bitter gourd pickle completely before applying the lid.

Store tight and let the bitter gourd pickle mature for a day or two.

Bitter gourd pickle stays for months if refrigerated.

Notes: Make sure to leave the salted bitter gourd pieces for atleast one hour before proceeding with the

recipe.

Posted in Pickle



Quick Lemon Juice Pickle


Lemon pickles are quite famous all over India. Lemons generally need to be treated with turmeric

powder and salt for few days to make a pickle. In this recipe, lemon juice is used instead of the lemon

skin. Although the skin can be finely chopped and added to the pickle (which needs atleast 2 days of

mature time). Here, lemon juice is mixed with red chilli powder and salt. It is then tempered with hot oil

and spices. This lemon pickle is instant and generally made in small batches or when ever necessary.

Makes: 4 – 6 Servings

.

Ingredients:

Lemon 1

Red Chile Powder 1 tbsp

Salt to taste

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Broken Red Chiles 3

Curry Leaves 6 (optional)

Oil 1 tsp



Squeeze the juice out of lemon (around 2 tbsps) onto a ceramic or glass bowl.

Mix red chile powder and salt to the freshly squeezed lemon juice.

Heat oil in a pan, add all talimpu ingredients in order.

When urad dal changes color, remove from heat and immediately add to above lemon juice bowl.

Serve with dal rice or rasam rice or with plain idly or dosa etc…

Notes: Make sure to adjust the thickness of the pickle by adding more or less lemon juice.

Suggestions: Pickle is too runny – Add more red chile powder to the pickle.

Variations: Simple Lemon Pickle, Preserved Lemon Pickle.

Other Names: Talimpu Pettina Nimmakaya Karam, Telika Nimma Karam, Quick Nimboo Pickle.

Posted in Pickle



Chickpeas Mango Pickle


Senagala Avakaya

Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with multiple ingredients

and various methods. In chickpeas mango pickle, raw black or brown chickpeas are added along with

mango pieces. Chickpeas soaks up sourness from mango and heat from red chile powder giving the

pickle a different dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle to

mature.

Makes: 4 – 5 Cups of Pickle

.

Ingredients:

Raw Black or Brown Chickpeas 1/2 Cup

Raw Mango 1


Powdered Black Mustard Seeds 2/3 cup

Salt 2/3 cup



Sesame Oil as required



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make sure raw mango is sour

enough.

In a mixing bowl, mix together red chile powder, black mustard seeds powder, fenugreek seeds,

turmeric powder and salt.

Then stir in raw mango chunks with few tablespoons of sesame oil.

Taste the pickle and adjust the seasonings before following the below steps. If the mango is not sour

enough, reduce the quantity of salt.


Leave the jar for 3 days and the next day stir in black chickpeas. Pour sesame oil until all mango chunks

are completely soaked in oil and give the pickle a good stir.

Seal the jar with a muslin cloth and leave it 15 – 30 days for the pickle to develop and chickpeas to

absorb all the flavors.

Chickpeas mango pickle stays fresh for an year and serve it with steamed rice or idly or roti etc…

Notes: Make sure to mix the pickle thoroughly every few months. Add more sesame oil to make sure

mango pieces are always in oil.

Suggestions: If chickpeas is raw even after a month, add more oil if required and leave it to mature for

few more days.

Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc…

Other Names: Kaala Chana Aur Aam Ka Achaar, Pacchi Senagala Avakaya.

Posted in Pickle



Preserved Amla Pickle


Usirikaya Pachadi

Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla pickle has multiple

versions. Here, amla is pounded with turmeric powder and preserved along with salt. When necessary,

small amounts of preserved pickle are taken out. The preserved amla pickle is grinded along with few

spices like cumin seeds, green chiles and garlic pods. The prepared amla pickle is mixed with plain

steamed rice and consumed as a first course.

Makes: around a cup of gooseberry pickle

.

Ingredients:

Indian Gooseberry 2 Cups

Turmeric Powder 2 tbsps

Salt 3/4 Cup – 1 Cup

Green Chiles 1

Cumin Seeds 1/2 tsp

Garlic 2 pods


Clean, wash and pat dry fresh amla.

If possible, dry them under sun for few minutes.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Use a knife to make multiple deep slits on each gooseberry.

Then mash the slitted gooseberries with mortar and pestle along with turmeric powder.

Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days.

On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.

Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with a clean muslin cloth.

If taken pickling precautions, this amla pickle stays for years.

Aged alma turns black as you can see in the above picture.

To prepare few servings when necessary, take half a cup of amla pickle out of the storage jar.

Grind the amla pickle with green chile and cumin seeds.

Finally add garlic pods and give it a quick pulse.

Store the prepared alma pickle in a clean jar and it stays for a month or two.

Serve with plain steamed rice and dollop of ghee.

Notes: Use the stored amla pickle when necessary or else the pickle spoils easily when ground with

garlic and all the spices.

Suggestions: If pickle needs more spice, grind it with more green chiles. Salt acts as a preservative, so

don’t reduce the amount of salt in the gooseberry pickle.

Variations: Gooseberry Pickle, Instant Amla Pickle.

Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.

Posted in Pickle



Green Tomato Pickle


Pacchi Tomato Ooragaya

Green tomatoes are unripe tomatoes. Since the unripe tomatoes are raw, this pickle stays for couple of

weeks. This is simple green tomato pickle made by chopping up the green tomatoes and mixing it with

coarsely ground garlic, red chile powder and salt. Sesame oil is generally used as a pickle base since it

enhances the flavor of the pickle.

Makes: around 1 Cup of green tomato pickle

.

Ingredients:

Green Tomatoes 4 – 5 small

Garlic 10 medium Pods

Red Chile Powder 1 heaped tbsp

Salt 1/2 tbsp

Sesame Oil 2 tbsps


Clean, wash and pat dry green tomatoes.

Once dry, chop the green tomatoes into small pieces.

Peel, remove hard ends and roughly chop garlic pods.

Grind the garlic pods coarsely in a spice grinder.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a clean and dry mixing bowl, add chopped green tomatoes, ground garlic, red chile powder and salt.

Use a pestle to slightly mash all the ingredients till tomatoes leave little juice.

Pour sesame oil on to the mashed pickle and mix thoroughly.

Take the pickle into a clean dry jar and store tight.

Use green tomato pickle after a day.

Notes:Green tomato pickle stays fresh for couple of weeks if taken pickling precautions.

Suggestions: If pickle needs more salt or red chile powder, add them. Make sure green tomatoes are not

too juicy.

Variations: Chop the tomato very fine to reduce the mature time. You can also make talimpu at end

with mustard seeds and curry leaves if you wish.

Other Names: Unripe Tomato Pickle, Simple Raw Tomato Pickle.

Posted in Pickle



Salted Mango Pickle


Uppu Avakaya

Mango pickle is the most famous Indian pickle. There are tens of varieties of mango pickle and this is

one of those especially made in Andhra Pradesh. Here, salted mango pickle is not supposed to contain

red chilli powder or any other spicing. Uppu Avakaya as it is called is made of sesame seeds which are

roasted till golden color and ground into fine powder, mustard seeds which are ground finely, and salt.

Makes: 4 – 5 of Salty Mango Pickle

.

Ingredients:

Raw and Sour Mango 3 Medium Sized

Roasted Sesame Seeds Powder 1 1/2 Cups

Mustard Seeds Powder 1/2 Cup

Salt 1/2 Cup

Sesame Oil 1 Cup app.


Wash thoroughly and pat dry raw mangoes.

Once completely dry, chop the mangoes into big chunks.

In a mixing bowl, mix together roasted sesame seeds powder, mustard seeds powder and salt.

Add the chopped mango into mixing bowl and slowly stir in enough sesame oil.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Transfer all the contents to a clean dry jar and pour remaining oil.

If the mango pieces are not soaked in oil, add more as required.

Give the pickle a quick stir, seal the jar and store in a dark dry place.

Let the pickle mature for around two months before using it.

Notes: Make sure to add more oil as required to keep all the mango pieces soaked in oil.

Suggestions: If pickle seems too salty, let it mature for couple of more weeks before using.

Variations: Sesame Mango Pickle, Mango Pickle, Chickpeas Mango Pickle.

Other Names: Salty Mango Pickle.

Posted in Pickle



Fenugreek Mango Pickle


Menthi Pindi Ooragaya.

Mango Pickle is the most prepared pickle in India. Mango pickle can be made with multiple ingredients

using various methods. In fenugreek mango pickle, fenugreek seeds are roasted till beautiful golden

color or till aromatic. The freshly roasted fenugreek seeds are cooled and ground into fine powder. The

chopped mango pieces are mixed with the prepared spice powders and soaked in oil to mature.

Makes: around 2 Cups of Fenugreek Mango Pickle

.

Ingredients:

Raw Mango 1 large


Salt 1/3 cup

Fenugreek Seeds 2 tsps


Sesame Oil 1 Cup or more


Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make sure raw mango is sour

enough.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Roast fenugreek seeds in a heavy bottomed pan till golden brown or till aromatic.

Cool and grind the roasted fenugreek seeds into fine powder.

In a mixing bowl, mix together red chile powder, fenugreek seeds powder, turmeric powder and salt.

Then stir in raw mango chunks with few tablespoons of sesame oil.

Taste the pickle and adjust the seasonings before following the below steps.

If the mango is not sour enough, reduce the quantity of salt and if mango is too sour, increase the salt.


Pour sesame oil until all mango chunks are completely soaked in oil and give the pickle a good stir.


Fenugreek mango pickle stays fresh for nearly an year.

Serve fenugreek mango pickle with steamed rice or idly or roti etc…

Notes: Make sure to mix the pickle thoroughly every few months. Add more sesame oil to make sure

mango pieces are always in oil.

Suggestions: If pickle is too bitter, add tbsp of red chilli powder and enough salt to the pickle and stir.

Add oil if required.

Variations:Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc…

Other Names: Menthi Ooragaya, Methi Dana Achaar.

Posted in Pickle



Ginger Mango Pickle


Allam Avakaya.

Among the numerous recipes of mango pickle, ginger mango pickle is one of the most famous. Ginger

root spices up the mango pickle and gives this pickle a distinct flavor. Ginger is finely grated and mixed

along with chopped raw mango pieces and various spices. This pickle matures in a week or two and

stays fresh for an year if taken pickling precautions.

Makes: around 2 Cups of Ginger Mango Pickle

.

Ingredients:

Ginger 6 – 8 inch long piece

Raw Mango 1 large



Salt 2/3 cup



Sesame Oil 1 1/2 Cup or as required



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash, pat dry, peel and finely grate ginger.

Clean, wash thoroughly, pat dry and chop raw mango along with its seed into small chunks.

If the mango is sour but not sour enough, reduce the quantity of salt.

In a mixing bowl, mix red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder

and salt together with few tbsps of sesame oil.

Add grated ginger and raw mango chunks and mix thoroughly to let the spices stick to the mango pieces.

Then transfer all the mixed pickle ingredients into a clean ceramic or glass jar.

Leave the jar for a day or two and on next day, add sesame oil until all mango chunks are completely

soaked.

Seal the jar with a muslin cloth or with a tight lid and leave it for 7 – 15 days for the pickle to develop.

Serve ginger mango pickle with idly, dosa or mix it with plain steamed rice.

Notes: Black mustard seeds are ground into fine powder with a pinch of salt to make black mustard

seeds powder.

Suggestions: If pickle needs more ginger, add few more tbsps of freshly grated ginger to the pickle and

mix well.

Variations: If you have plain mango pickle made, add grated ginger into the pickle and leave it for 3 – 5

days for the pickle to absorb all the juices.

Other Names: Allam Mavidikaya Avakaya.

Posted in Pickle



Ground Mango Pickle


Tokkudu Magaya.

This is a complex version of mango pickle prepared from dried mango pieces. Raw and sour mangoes are

sliced and kept under sun till completely dried. Dried mango pieces are ground into small pieces and

mixed with other spices. The mango pickle is finished by tempering oil with asafoetida and garlic pods.

Makes: around 3 Cups of Mango Pickle

.

Ingredients:

Raw Mango 6 Large

Red Chilli Powder 1/4 kg

Mustard Seeds 2 tbsps

Fenugreek Seeds 1 tbsp

Garlic 2 Whole Cloves

Asafoetida 1 tsp


Salt 1/4 Kg

Mustard Seeds 1 tsp

Dried Red Chiles 2

Sesame Oil 1/2 kg



Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Break the garlic cloves and peel all the garlic pods.

Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on medium heat for few

seconds.

Once cooled to room temperature, grind mustard seeds and fenugreek seeds into fine powder.

Peel, deseed and thickly slice the raw mango.

In a mixing bowl, mix raw mango slices, turmeric powder and salt.

Leave the mixing bowl covered for 3 days.

On 3rd day evening, squeeze off the liquid oozed out of the mango pieces and collect the liquid into a

bowl.

Tie the squeezed mango pieces in a muslin cloth.

Place the tied mango pieces on a high perforated plate and place a heavy weight on the mango pieces.

Next day, mix together the collected liquid and the liquid obtained by putting a weight on the pieces.

Place the obtained liquid under sun for 3 days and later reserve the liquid.

Keep the squeezed out mango pieces under sun until they are left with no moisture or until they can be

broken easily.

Grind the dried mango pieces into small pieces using a grinder.

In a mixing bowl, mix together reserved liquid, red chilli powder, ground mustard seeds powder and

fenugreek seeds powder.

Then stir in the ground dried mango pieces into the mixing bowl.

Heat few tbsps of oil in a pan, add garlic pods.

Once garlic pods start to change color, add a tsp of mustard seeds, dried red chiles and asafoetida.

Once mustard seeds stop spluttering, add this to the mango pickle bowl and mix thoroughly.

Heat remaining sesame oil till smoking point, add to the pickle and mix well.

Store ground mango pickle tight in a clean dry jar. Serve when required and this pickle stays fresh for

half an year.

Notes: Make sure to adjust salt according to the sourness of the mango pieces.

Suggestions: If the pickle is too salty even after a month add more red chilli powder to it along with

sufficient oil. If there is not enough oil in the pickle, heat half a cup or more of oil to the smoking point

and mix into the pickle.

Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and Mango Pickle Chutney.

Other Names: Tokkina Magaya.

Posted in Pickle



Carrot and Bean Pickle


Carrot and Beans Pickle.

Carrots and fresh green beans are chopped into couple of inch long pieces. Mustard seeds and coriander

seeds are ground finely and mixed with lemon juice and oil. Chopped vegetables are tossed in the

prepared spices and left in sun light for couple of days before the pickle is ready.

Makes: around 1 1/2 Cups of Carrot and Beans Pickle.

.

Ingredients:

Baby Carrots 7 or 1 Regular Carrot

Fresh Green Beans 5


Coriander Seeds 1 tsp


Lemon Juice 2 tsps

Salt to taste

Peanut Oil 1 tbsp


Wash, peel, remove ends and pat dry carrots.

Halve and thickly slice the carrots into 2 inch long pieces.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Clean well, remove ends, halve and chop the beans into 2 inch long pieces.

Heat the oil a bit and cool it completely.

Grind mustard seeds and coriander seeds into coarse powder using a spice blender.

In a mixing bowl, add the ground mustard and coriander seeds along with turmeric powder and salt.

Then add the chopped carrots and beans to the mixture along with lemon juice and oil.

Mix everything well and transfer to a clean dry glass or ceramic or plastic jar.

Let the pickle sit for couple of days in sun light before using.

Serve carrot and bean pickle with yogurt rice etc…

Notes:Make sure to take necessary pickling precautions to lengthen the pickle life.

Suggestions: Make sure to leave the pickle for more time if any of the ingredients seems raw and

flavorless.

Variations: You can also add few tsps of red chili powder along with other spices for extra spice. Any

other thinly sliced raw vegetables can be added.

Other Names:Carrot and Bean Pickle.

Posted in Pickle



Chillies in Cumin Powder


Jeera Mirchi.

Cumin seeds are roasted on low flame and ground into fine powder for fresh flavor. Tender Green Chiles

are stuffed with roasted cumin powder and mixed with lemon juice. They are then stored in a jar with

good amount of oil and left to mature for couple of days before using.

Makes: 6 Chillies in Cumin Powder.

.

Ingredients:

Fresh Long Green Chiles 6

Cumin Seeds 3 tbsps

Lemon Juice 1 tbsp

Salt to taste

Mustard Oil 3 tbsps


Wash thoroughly, pat dry and slit green chiles with its stem and tail intact.

Heat a heavy bottomed pan on low flame, add cumin seeds and roast them until aromatic or until the

seeds darken a bit (around 4 minutes).

Cool the roasted cumin seeds completely to room temperature and grind them into fine powder using

spice blender.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Mix together roasted cumin powder, a tbsp of oil and salt.

Take a tsp of the above cumin mixture and stuff it into green chiles.

Arrange the green chiles on a plate, add lemon juice and remaining cumin powder.

Mix well and pour the remaining oil over the green chiles.

Alternatively, if you choose smaller green chiles, they can be transfered to jar before adding oil.

Cover the plate with a plastic wrap or close it with another plate.

Leave the green chillies for couple of days to mature before using them.

Serve chillies in cumin powder with any dal rice or yogurt rice.

Notes: Make sure to choose fresh and tender green chiles as they tend to be mildly hot. Don’t over roast

cumin seeds.

Suggestions: Stir the green chillies at least once every day. Add more oil if they tend to dry out a bit.

Variations: Also check out some other variations of this simple green chile picle. Green Chiles in Mustard

Seeds Powder, Mirchi in Ajwain, Green Chillies in Lemon Juice.

Other Names: Jeera Mirchi, Jeelakarra Mirapakayalu.

Posted in Pickle



Ginger Yogurt Chutney


Allam Majjiga Pachadi.

Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of yogurt is mixed with

the ginger pickle along with chopped onion and green chiles. This chutney is generally served with idly,

dosa etc. as a quick fix.

Makes: around 6 Servings Ginger Yogurt Chutney.

.

Ingredients:

Preserved Ginger Pickle 1 tbsp

Small Onion 1/2

Green Chilli 1

Spring Onion 1

Plain Yogurt 3 tbsps


Peel and finely chop onion.

Wash, remove ends and finely chop spring onion.

Wash, remove stem and finely chop green chilli.


Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a bowl, mix ginger pickle, chopped onion, spring onion, green chilli and yogurt thoroughly.

Serve ginger yogurt chutney with dosa, rice, idly…

Notes:Stays for a week or so if refrigerated.

Suggestions: Add more yogurt to the chutney if desired.

Variations: You can also add a tsp of lemon juice to the pickle if desired. Mango Pickle Chutney is a good

variation of this pickle which uses mango pickle.

Other Names: Allam Majjiga Pachadi, Ginger Yogurt Chutney.

Posted in Pickle


Date post:	25-Oct-2015
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