6 years ago
Home Cooking
Pickle Recipes
6 years ago | Home Cooking
DESCRIPTION
Every family has that person who loves pickle unconditionally. I know my family has one because the pickle almost always vanishes within days! Maybe that is why we prepare the pickle so often? In fact, many prefer pickles as a spread for bread rather than jam these days. Be it any dish, any occasion, any place, any day, it won't be a surprise to find that pickles are a part of the menu. Today we will learn how to make a few varieties of pickles following some easy recipes presented to us by Mrs. Hema.
TOMATO PICKLE
Ingredients:
Tomatoes - 4 nos chopped
Gingelly / Sesame Oil - 2 Tsp
Tamarind puree - 1/2 cup
Turmeric powder - 1/2 Tsp
Chili powder - 5 Tsp
Fenugreek powder - 1 Tsp
Rock Salt
For Tempering
Gingely / Sesame Oil - 1 cup
Mustard seeds - 1 Tsp
Red Chili - 5 nos
Garlic Cloves - 8 to 10 nos (optional)
Method:
Grind the tomatoes to puree
In a wide pan, heat 2 tsp oil. Add the tomato puree and cook till it reduces to half
Now add tamarind puree and cook for 5 minutes
Add turmeric powder, chilli powder, fenugreek powder and rock salt. Cook till it thickens to paste form
In another pan, heat 1 cup gingely oil. Add mustard seeds and let it crackle
Add red chilis and (optional) garlic cloves.
Now transfer the hot oil to the tomato paste and cook till oil separates
Turn off and let it cool.
Store in airtight container
GARLIC PICKLE
Ingredients:
Gingelly oil - 1/2 cup
Mustard seeds - 1 Tsp
Garlic cloves - 1 cup
Chili powder - 3 Tsp
Cumin powder - 1 Tsp
Fenugreek powder - 1 Tsp
Asafoetida powder - 1 Tsp
Salt - 2 Tsp
Tamarind puree - 2 Tbsp
Jaggery - 1 Tsp
Method:
Heat some oil in a pan on a low flame. Add mustard seeds
When the mustard seeds start splattering, add garlic cloves and cook until they turn light golden in colour.
Now add chilli powder, cumin powder, fenugreek powder, asafoetida and salt. Mix gently.
Add tamarind puree and mix well. Then add jaggery to balance the flavour.
Cook for 10 minutes till oil separates and the raw smell disappears.
Cool & store it in an airtight container.
LEMON PICKLE
Ingredients:
Lemon - 10 no.’s
Juice of Lemon from 5 no.’s
Turmeric powder - 2 Tsp
Rock Salt - 4 Tsp
Roasted Fenugreek powder - 2 Tsp
Chili powder - 3 Tbsp
For Tempering:
Gingelly oil - 1/2 cup
Mustard seeds - 1 tsp.
Red chilli - 6 no.’s
Method:
Take the fresh lemons, cut them into pieces (4 pieces) and remove all the seeds.
Squeeze some more lemons for juice and keep it aside.
Take a bowl, add lemons pieces, turmeric powder and rock salt in the bowl. Mix the ingredients together well.
Add lemon juice to the mixture.
Add roasted fenugreek powder and chilli powder and mix them well.
For tempering take a saucepan and heat some gingelly oil. Add some mustard seeds and red chillies.
Turn off the stove & cool it.
Mix the lemon mixture and tempered ingredients together.
Use it after 20 to 25 days. Do not consume it before!
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TOMATO PICKLE
Ingredients:
Tomatoes - 4 nos chopped
Gingelly / Sesame Oil - 2 Tsp
Tamarind puree - 1/2 cup
Turmeric powder - 1/2 Tsp
Chili powder - 5 Tsp
Fenugreek powder - 1 Tsp
Rock Salt
For Tempering
Gingely / Sesame Oil - 1 cup
Mustard seeds - 1 Tsp
Red Chili - 5 nos
Garlic Cloves - 8 to 10 nos (optional)
Method:
Grind the tomatoes to puree
In a wide pan, heat 2 tsp oil. Add the tomato puree and cook till it reduces to half
Now add tamarind puree and cook for 5 minutes
Add turmeric powder, chilli powder, fenugreek powder and rock salt. Cook till it thickens to paste form
In another pan, heat 1 cup gingely oil. Add mustard seeds and let it crackle
Add red chilis and (optional) garlic cloves.
Now transfer the hot oil to the tomato paste and cook till oil separates
Turn off and let it cool.
Store in airtight container
GARLIC PICKLE
Ingredients:
Gingelly oil - 1/2 cup
Mustard seeds - 1 Tsp
Garlic cloves - 1 cup
Chili powder - 3 Tsp
Cumin powder - 1 Tsp
Fenugreek powder - 1 Tsp
Asafoetida powder - 1 Tsp
Salt - 2 Tsp
Tamarind puree - 2 Tbsp
Jaggery - 1 Tsp
Method:
Heat some oil in a pan on a low flame. Add mustard seeds
When the mustard seeds start splattering, add garlic cloves and cook until they turn light golden in colour.
Now add chilli powder, cumin powder, fenugreek powder, asafoetida and salt. Mix gently.
Add tamarind puree and mix well. Then add jaggery to balance the flavour.
Cook for 10 minutes till oil separates and the raw smell disappears.
Cool & store it in an airtight container.
LEMON PICKLE
Ingredients:
Lemon - 10 no.’s
Juice of Lemon from 5 no.’s
Turmeric powder - 2 Tsp
Rock Salt - 4 Tsp
Roasted Fenugreek powder - 2 Tsp
Chili powder - 3 Tbsp
For Tempering:
Gingelly oil - 1/2 cup
Mustard seeds - 1 tsp.
Red chilli - 6 no.’s
Method:
Take the fresh lemons, cut them into pieces (4 pieces) and remove all the seeds.
Squeeze some more lemons for juice and keep it aside.
Take a bowl, add lemons pieces, turmeric powder and rock salt in the bowl. Mix the ingredients together well.
Add lemon juice to the mixture.
Add roasted fenugreek powder and chilli powder and mix them well.
For tempering take a saucepan and heat some gingelly oil. Add some mustard seeds and red chillies.
Turn off the stove & cool it.
Mix the lemon mixture and tempered ingredients together.
Use it after 20 to 25 days. Do not consume it before!
Visit our website – http://www.21frames.in/homecooking
Follow us on Facebook – https://www.facebook.com/HomeCookingShow
Follow us on Instagram – https://www.instagram.com/homecookingshow/
Follow us on Twitter – https://twitter.com/VentunoCooking
Subscribe to us on YouTube – https://www.youtube.com/user/VentunoHomeCooking
A Ventuno Production : http://www.ventunotech.com