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Step-by-step Recipe of Khatta Meetha Nimbu Ka Achaar I Sweet Sour Lemon Pickle I Lime Pickle

Step-by-step Recipe of Khatta Meetha Nimbu Ka Achaar I Sweet Sour Lemon Pickle I Lime Pickle

You’ve already read the recipe of my tangy Nimbu ka achaar. This is the second version I made with the lemons from my mother-in-law’s tree — a sweet sour pickle. Again, a pretty simple recipe. I love to have it with parathas or as a side for lunch or dinner

So let’s go for the recipe:

Ingredients:

Lemons/lime (500 gms.) I used yellow ripe lemons

2 tbsp. salt

2 tbsp. black salt

2 tbsp. red chilly powder (Kashmiri red chilly powder if you don’t want your pickle hot)

1 tbsp. turmeric powder

1 tbsp.  ajwain (carrom seeds)

About 10 green chillies (100 gm.) cut into large pieces

1 cup sugar (more if you like your pickle sweeter)

Recipe:

Wash and dry the lemons.

nimbu ka achaar

Cut them into halves, quarters or eight parts as I did. Remove the seeds. Then add chopped chillies

khatta meetha nimbu achaar

Now take a large pan. Add in the salts, chilly powder, carrom seeds and turmeric and mix well.

nimbu ka achaar

Mix well and now add sugar.

khatta meetha nimbu achaar

Mix again and add to a clean and dry pickle jar. Use glass or ceramic barnis (jars). Sterilize the jars with some hot water and dry in the sun if possible.

khatta meetha nimbu achaar

Now comes the maturing part. You will need to keep this glass jar out in the sun from morning to evening during sunlight hours. Shake it well everyday.

I needed about 10 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in quantity as water comes out of lemons, and it will also darken and become syrupy with time.

Mix well and it is ready to eat. Enjoy this tangy sweet treat.

Tips:

  • Always keep everything very clean and take the pickle out with dry spoon.
  • You can vary the quantity of sugar and chilly powder as per taste.
  • Some people add pepper powder and garam masala to make the pickle more spicy.
  • This pickle will last you for months about 4-6 months if stored in a cool, dry place. No need to refrigerate.

Let me know if you try this pickle. It really is an easy recipe. This khatta meetha nimbu ka achaar goes well with lunch, dinner or with parathas, rotis and pooris.

Mango Pickle Recipe Andhra Style | Avakaya Recipe

Mango Pickle Recipe Andhra Style | Avakaya Recipe

Avakaya or Mango pickle Andhra style takes me back to my childhood when I had tasted it for the first time. Baffled? You should be because I tasted it in the small town of Unnao close to Kanpur which was my maternal grandparents’ home. My aunt’s sister-in-law belonged to the city of Hyderabad, which was as exotic as Paris or London for us because we only heard tales of such places far far away. So this lovely lady once served us parathas with this mango pickle that tickled our taste buds and enticed us with its fiery deliciousness. Intrigued, mom immediately asked her for the recipe. But back then women held their recipes close to their chests. Little did I know that one day the city of Hyderabad would hold a very special place in my life. It is my sasural or in-laws place and I’ve not only had Avakaya multiple times but have made this pickle myself as well. 🙂 Life, I tell you!

So here goes the recipe. It is simple but one has to be a stickler for proportions. Also remember to maintain absolute hygiene or the pickle can spoil.

avakaya mango pickle

Ingredients:

1 Kg. green firm and sour mangoes (the ones with fibre that are meant for pickling)

200 gm. mustard seeds

200 gm. red chilly powder

200 gm. sea salt

2 tbsp. fenugreek seeds

½ cup garlic cloves whole

500 ml. sesame oil

 

Recipe:

Soak the mangoes for a few hours in water. Wash well; remove any dried sap. Dry them thoroughly and cut the mangoes into quarters. Discard the seed. Remove the white skin that is attached to the kernel. Now spread them out on a towel to dry for a few hours (either under the fan or in the sun).

avakaya mango pickle

Sun dry your spices like mustard seeds, fenugreek seeds etc. so that they have no moisture. Powder mustard seeds in a blender. Add chilly powder and salt and mix well. Now add fenugreek seeds and garlic to this spice mix and add half the oil. You will get a mix that is slightly wet. It must not be runny.

avakaya mango pickle

Now take a few dry mango pieces at a time, coat them with this spice mix and then put them in a barni (earthenware or ceramic container used for pickles). Repeat this till all the pieces have been well coated. Any leftover spice mix can be added on top of all the pieces. Add some more oil on the top. Save the leftover oil for later.

Now close the lid and tie it with a muslin cloth. Leave it in a dry, dark place for 4 days. After 4 days, open the pickle jar. You will find that the volume of the pickled pieces must have come down by half. Give everything a nice stir with a dry ladle or spoon. You can use your hands as well. You will find that the pickle must have become oily by now. Taste it to check for seasoning. You should not need to but if it tastes less salty, add some more salt. The oil must cover the pickle and float on top. If not, add the leftover oil that you saved earlier.

avakaya mango pickle

Now let the pickle mature for 4 more days after putting the lid on and covering it with a muslin cloth. On the 8th day, open the jar and you can begin consuming the pickle. Always ensure that a layer of oil covers your pickle. This prevents it from spoiling.

Have it with your regular meal or like me with parathas and curd rice. It is delicious. It will last you easily for a year. It generally gets consumed before that.

Tips:

  • Do follow the instructions to the T. You may change the proportion of the spices to your taste but if you are making it for the first time, I would suggest sticking to these quantities.
  • Every masala must be completely dry, so must the mango pieces, pickle jar and your hands.
  • You may use the spicy chilly powder or use half the spicy chilly powder and half Kashmiri chilly powder for the bright red colour.
  • Use cold pressed sesame oil and not refined one.
  • Since we do not use any preservative, salt and oil are the only preserving mediums.
  • Once the pickle is ready, take some quantity in a smaller jar/bottle for daily consumption. Keep the remaining pickle in a cool, dry place. Always use dry spoons for taking out pickle.
  • You may substitute garlic with chickpeas. I prefer garlic.
Step-by-step Recipe of Nimbu Ka Achaar I Lemon Pickle I Lime Pickle

Step-by-step Recipe of Nimbu Ka Achaar I Lemon Pickle I Lime Pickle

nimbu ka achaar

A few days ago, I got a bounty of freshly picked juicy lemons from my mother-in-law’s tree. With a good over 2 Kg. quantity that I received, I decided to pickle the limes two ways — a savoury-tart pickle and a sweet sour pickle. In this post, I will share the savoury recipe. It is so simple that even a child can make it. Really! It has no oil, is versatile and has very few ingredients and steps. It is delicious with food.

So let’s go for the recipe:

Ingredients:

14 lemons/lime (About 800 gms.) I used the yellow ripe lemons

1/4th cup salt

3 tbsp. black salt

3 tbsp. red chilly powder

1 tbsp. turmeric powder

1 tbsp.  ajwain (carrom seeds)

About 10 green chillies (100 gm.) cut into large pieces

2 inch of ginger julienned (cut into strips)

Recipe:

Wash and dry the lemons.

nimbu ka achaar

Cut them into halves, quarters or eight parts as I did. Remove the seeds.

nimbu ka achaar

Now take a large pan. Add in the salts, chilly powder, carrom seeds and turmeric and mix well.

nimbu ka achaar

Now add in the chopped chillies and ginger. You can skip these if you want a plain lime pickle or nimbu ka achaar.

nimbu ka achaar

Mix all the ingredients together and add to a clean and dry pickle jar. Use glass or ceramic barnis (jars). Sterilize with some hot water and dry in the sun if possible.

Now comes the maturing part. You will need to keep this glass jar out in the sun from morning to evening during sunlight hours. Shake it well everyday and remember to take it inside during the night.

I needed about 7 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in quantity as the water comes out of lemons.

Mix well and it is ready to eat.

nimbu ka achaar

Tip: The pickle will keep maturing over the days. You can keep this pickle for a year if it lasts that long. Since this pickle has no oil and no preservatives, ensure that you only put in a dry spoon and do not allow any moisture to get in.

It will make a great side dish to your food. Did you know that nimbu ka achar is great for your digestion and if you are recuperating after a sickness, it helps to restore the taste back to your palate.

Simple, wasn’t it? Try it and let me know how it went. Do also read the recipe of the khatta meetha nimbu ka achaar.

Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

instant raw mango pickle

Come summer and this quick fix pickle was a favourite in my home. Mum used to make it on the go so simple and quick it is to conjure. And it tastes yummy if you like the taste of sour, raw mango and the sharp bite of asafoetida. So here is the really simple recipe. You can keep it for a few days in the fridge but it generally does not last that long.

Ingredients:

1 big raw mango chopped in pieces

2 tsp. vegetable oil (mustard oil is preferred)

1/2 tsp. turmeric powder

1/2 tsp. heeng (asafoetida)

1 tsp. chilly powder

1 tsp. cumin seeds

salt to taste

Recipe:

Take oil in a kadhai/pan. Heat it. Now add in the cumin and let it sputter. Tip in the asafoetida and fry it for 10 seconds. Now add the peeled and chopped raw mango to this and mix well. Add turmeric powder, salt and chilly powder and mix well. Lower the heat; add half a cup of water. Now let it simmer on low heat for about 5-10 minutes till the raw mango is soft but not mushy. Take it off the fire. Taste and adjust seasoning. Your quick, easy and tasty raw mango pickle is ready to eat. Eat it as a side or have it with roti or paratha.

Andhra Tomato Pickle

Andhra Tomato Pickle

The first time I visited Hyderabad was after I got married ( Hyderabad is my husband’s hometown), one of the foods that enticed me completely was their tangy-spicy tomato pickle. I remember doling generous quantities onto my plate at every meal. I love traditional pickle recipes especially passed on by mothers and grandmothers. And thus was delighted when my dear friend, Prudhvi Latha who blogs at Found in Folsom graciously shared her family’s recipe and even allowed me to share it with all my readers.

Here’s many thanks to Latha and her mother for this. This is really very simple to make and can be consumed immediately. I did change the proportion of ingredients according to my own taste but left the rest of the recipe untouched. So here you go:

Ingredients:

1 Kg. local tomatoes (avoid hybrid variety)

100 gm. Indian tamarind

100 gm. hot red chilly powder

Garlic – I pod

2 tsp. cumin seeds

3 tsp. toasted methi (fenugreek) powder

Salt 250 gm. or as per taste

For the tempering:

½ cup vegetable oil

1 tsp. mustard seeds

Dry red chillies

some cloves of crushed garlic

1 tsp. fenugreek seeds

1 tsp. cumin seeds

A bunch of curry leaves

Recipe:

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Choose red ripe tomatoes. Wash them thoroughly and dry them with a towel. Quarter them and add salt to all the pieces. Keep in a large shallow vessel.

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After a few minutes, you will see water ooze out from the tomatoes. Now use this water to soak your tamarind. Do not add more water. Leave this overnight for the tamarind to soak or the entire day if you are making the pickle in the morning.

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In the morning, you will find that both the tomatoes and tamarind are pasty and squishy. Add chilly powder and grind them to a pasty consistency in a blender. You can leave them chunky if you so desire.

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Again do not add any additional water. The water from the tomatoes will suffice.

Also blend garlic along with roasted cumin and methi powder and add that to the tomato pickle mix.

Put all the ingredients for the tempering in hot oil. When they sputter, add to the pickle. Keep the pickle in an airtight container. You may also choose to temper small batches if you like.

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The pickle is ready to consume. I store it in the fridge so that it does not spoil. Relish it with curd rice, idli or with your normal food. It is lip smacking yummy.

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