How To Make Pickles

Onion Pickle

Ingredients

• 1 cup Mustard Oil


• 4 tbsp Black Mustard Seeds


• 2 tsp Red Chili Powder


• 1 tsp Ground Turmeric


• 3 tbsp Vinegar


• 2 ½ tsp Sugar


• ½ tsp Salt


• 3 tbsp Dry Mango Powder


• 15-18 Green Chilies


• 30 cloves of Garlic (Peeled)


• 1 ½ tsp Ginger (Crushed)


• 900 gm Onions (Sliced)


• ½ tsp Ascorbic Acid

Method

• Heat oil to smoking point in a pan and then set it aside to cool.


• Now blend mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a thick paste.


• Add this mixture to oil and stir for a minute. Now add all other ingredients.  


• Mix everything well and store the mixture in sterilized jars covered with a film of oil.


• Refrigerate for 3-4 weeks.

Lemon Pickle

 

Ingredients

• 1 kg Lemons


• 240 gms Salt


• ½ litre Mustard Oil


• 2 big pieces Asafetida


• 4 tsp Red Chili Pepper


• ½ kg Ginger


• 30 grams Mustard seeds


• 120 grams Whole Fresh Red Chillies


• 60 grams Fenugreek Seeds


• 1 cup Lemon Juice


• 1 tbsp Salt, for lime juice

Method

• Wash the lemons and dry them with a cloth.


• Make 4 slits in each lemon and pack the salt inside. Also rub a little salt outside till the skin is tender.


• Heat oil in a pan till smoky and remove from the fire


• Add asafetida to the oil and crush it with a spoon when it swells up and place the pan back on flame.


• Add chilli powder and stir till red colour appears.


• Remove the pan from fire and add mustard seeds while stirring constantly.


• Place the pan back on flame and stir in lemons, fresh red chillies and ginger and cook until a little tender.


• Roast Fenugreek seeds and powder them.


• Mix fenugreek powder and lemon juice mixed with one tablespoon salt and cook for 5 minutes.


• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

Sweet Mango Pickle

 

Ingredients

• 675 gms Green Mangoes


• 575 gms Sugar


• 2 tsp Salt


• 1 tbsp White Cumin Seeds


• 2 tsp Brown Cardamom Seeds


• 1 tbsp Poppy Seeds


• 1 tsp Red Chili Powder

Method

• Peel and grate the mangoes in a large bowl and make sure the flesh is about 450gms.


• Mix sugar and salt well in the bowl.


• Roast cumin seeds, cardamom seeds and poppy seeds and stir in chili powder when done.


• Mix the above seed mixture with the sweetened mango.


• Place the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.


• Shake the jar at least once a day and refrigerate only when the pickle is 3 weeks old.