Pickle Journey - with Unique recipes (Part -2)

    The term “Pickle” derived from Dutch Vocabulary “pekel”, means brine. The first pickling happened with Cucumber around 4500 years ago. 

 

    There are three basic types of Indian Pickles: preserved in Vinegar, preserved by using salt, and preserved in oil. In that Preserving in oil is the most popular one. Due to preservation, food won’t be required to be refrigeration and that’s the reason its ideal for long-distance travel.

 

    Among all the Indian Pickles, mango pickles are the most popular ones. You will find a hundred types of mango pickles in India. 

 

    Though every pickle recipe has its own type of oil, which is well incorporated with the whole pickle taste, sesame oil is the right choice.  

 


Carrot Pickle

 

Ingredients : 

Carrot - 500 GM

Dry Red Chili - 5-6 nos

Fenugreek Seeds - 1/2 Tsp

Garlic - 7-8 cloves

Ginger - 1 inch

Turmeric Powder - 1/2 Tsp

Mustard Seeds - 2 Tsp

Cumin Seeds - 2 Tsp

Sugar - 1 Tbsp

Refine Oil - 2 Tbsp

Vinegar - 350 ML

Salt - to taste

 

Process : 

1. Cut Carrot into 1/2 inch pieces.

2. In a pan take little and slightly saute the dry red chili, Fenugreek seeds, and Mustard seeds.

3. Make a paste of this along with ginger, garlic, cumin, and turmeric Powder. Use Vinegar while making the paste.

4. Now heat remaining oil and saute the paste nicely. Post that adds carrot, salt, and Sugar. Mix it.

5. Add Vinegar till carrot sink into it. On a slow flame allow carrot to cook. 

6. Once Carrot cooked. Switch off the flame. Allow Pickle to cool down. 

7. Rest it for one day and then use it. 

 

 


Green Chilli Pickle

 

Ingredients :

Green Chillies - 250 GM

Mustard Seeds - 50 GM 

Salt - 50 GM

Fenugreek Seeds - 1 Tbsp

Heeng - 1/2 Tsp

Turmeric Powder - 1 Tsp

Lemon Juice - 6 nos.

Mustard Oil - 100 ML

 

Process: 

1. Wash and the chilies. Cut into Pieces.

2. Slightly fry the fenugreek seeds. Drain it and make a powder of it. (can use a rolling pin and crush it to a fine texture)

3. In a Jar add green chilies and mix with lemon juice and salt.

4. Make tempering of Mustard oil, Mustard seeds, fenugreek powder, Heeng, and Turmeric.

5. Allow it cool down then pour it over chili. Mix it well.

 

 


More interesting and unique recipes along with some more Pickle facts in our next pickle journey blog. 

 to be continue.....

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