CHUTNEYS & PICKLES

Chutneys

Traditionally, chutneys are ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingerly (sesame) or groundnut (peanut) oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.

Pickles

This is a list of common Indian pickles, which have a wide range of flavors and textures. Indian pickles are generally pickled with oil, vinegar, lemon juice or water.Indian pickles are often made into fresh relish and chutney, which provides additional flavors to food. Many types of foods in Indian cuisine are pickled.Mangoes, gooseberries and lemons are examples of foods that are commonly pickled in Indian cuisine. Sometimes Indian families have their own unique pickle and chutney recipes that are handed-down through the generations.

LIME PICKLE 

RECIPE 

MAIN INGREDIENTS

15 Lemon (without any black spots -bright yellow ones)

1/2 t spoon turmeric

1 cup red chill powder 

1/2 cup salt

1 table spoon of crushed garlic(optional,if you don't  use garlic,you can avoid this)

3/4 th  cup of any edible oil 

little fenu greek powder.(dry roasted methi powder) Menthi podi

For Seasoning/Tadka/Popu/Thalimpu 

1/4 th t spoon of mustard seeds

1/4 th t spoon of cumin seeds (zeera)

2-3 dry chilies 

1/2 t spoon urad wash 

Pinch of Hing (asofatida)

Curry leaves ; 10-12 (optional)

Preparation : 

1) cut the another 5 in to two halves and extract juice of 5 in a bowl,keep aside

Method 

1)Wash the lemon thoroughly and wipe with dry cloth (any moisture on lemon will spoil the pickle)

2)Divide the lemons into two batches 10 and 5 

3)Cut the 10 lemons into 8 quarters ,and remove seeds as much as you
 can,keep aside

 4)Now add turmeric,red chilli powder,fenu greek powder(methi powder),Salt, to the lemon quarters,

5)Now Add the lemon juice of  5 lemons to the lemon pieces bowl 

6)Now place a wok /kadai on stove in low flame

7)Add edible oil to the kadai,Add dry chilies,Add mustard seeds,add cumin seeds and urad wash let the mustard seed flutter,you will hear crackling sound.Add curry leaves and  pinch of hing(asofotida)

8)Now pour this seasoning on lemon pieces 

9)Now store in sterilized dry aand air tight  container for 2-3 days 

and use it

Best served with chapatis,Plain Hot rice and paranthas

Note :

1)Those who wants Sweet lime pickle may see my next post for the same

2.In traditional way,first add turmeric and salt to the pickle and store it for 15 days ,then add red chilli powder,salt,other spices,then add seasoning before using the pickle ,But i have given this as quick recipe and with less shelf life(max 15-20 days in refrigerator.

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Sweet Lime Pickle 

Ingredients

11 (approx. 500 grams) lemons

100 gms salt

1 tsp turmeric powder (haldi)

2 cups (500 grams) sugar
1 1/2 cups (250 grams) grated jaggery (gur)

1 tbsp chilli powder

Method

Wash the lemons and wipe them dry using a dry cloth.

Squeeze out the juice of 5 to 6 lemons to get approx. ½ cup of lemon juice. 

Cut the remaining lemons and lemon skins into quarters. Keep aside.

Place the lemon quarters and squeezed out lemon skins in a sterilised glass jar.

Mix together the lemon juice, salt and turmeric powder and pour this mixture over the lemons.

Press the lemons in the jar tightly so that the lemon juice covers the lemon pieces.

Cover the jar with a lid and place it under the sun for 10 days or until the lemons are soft and give way under the pressure of your thumb. Toss the contents of the jar occasionally.

Add the sugar and jaggery and toss well.

Leave aside for 8 to 10 days or until the sugar has dissolved, stirring the contents of the jar occasionally.

Add the chilli powder and mix well.

This pickle can be stored for upto 1 year in a cool dry place.\

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GREEN CHILLI PICKLE-INSTANT PICKLE FOR SHORT TIME USAGE

Ingredients

1 cup thinly sliced big chillies
1 tbsp cumin seeds (jeera)
1/2 tsp whole peppercorns (kalimirch) or powder
1/4 tsp dried ginger (soonth) powder
1/2 tsp carom seeds (ajwain)
1 1/2 tbsp grated jaggery (gur)

1/2 tsp turmeric powder/haldi

1 to 2 t spoons sabut dhaniya(coriander seeds)

1/2 T spoon Methi seeds(Fenu greek seeds)
1 tbsp lemon juice
1 tsp oil
1/8 tsp salt

Method

Heat the oil in a non-stick pan, add the green chillies and sauté for 2 to 3 minutes. Remove from the flame and keep aside.

Dry roast the cumin seeds, peppercorns and carom seeds and all other ingredients together in a non-stick

pan till it leaves a nice aroma. Remove from the flame and keep aside to cool.

Powder all the roasted ingredients finely in a blender.

Add the dry ginger powder, jaggery, lemon juice and salt and mix well.

Mix the prepared masala with the sautéed green chillies and keep aside to marinate for at least 3 to 4 hours.

Cover and refrigerate till required. This pickle will last for 2 to 3 days in the refrigerator.

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DOSA AVAKAYA - YELLOW CUCUMBER PICKLE 

(South Indian Andhra Pickle)

DOSA AVAKAYA :Traditional pickle of Coastal Andhra is most sought dish in any catering events.especially in Brahmin households this is routine and every day recipe,Very simple to make,actually no need for Tadka or Popu for this dish.Just mix the ingredients keep the dish for pickling for 1-2 days and use it

Ingredients:

1 yellow cucumber (Dosakaya) 500 gms approx.
3 tea spoons red chilli powder (preferably Priya or Three Mangoes Brand or Ashirwad)
3 tea spoons salt
3 tea spoons mustard powder

 2 to 3 table spoons of oil (preferably Ground nut or sesame Oil or any other oil   

Method 

Wash cucumber and wipe with a clean kitchen towel.  Dry for some time.  There should not be any moister on the cucumber.

Do not Peel the skin of Cucumber it is required for pickle, Cut the cucumber. (First taste it, sometimes it may be bitter.  Do not use bitter ones)

Remove the seeds of the cucumber . Chop the cucumber to medium size cube pieces. 

Add all 3 parts of Chili powder ,Salt and Mustard Powder to Cucumber Pieces

Mix well with edible oil,add Hing

Keep in Dry place for two days with completely sealed 

Use Yummy Dosa Avakaya Pickle  from 3 day on wards

   

 Note :

Tadka or Popu or Thalimpu is optional those who wants they can (for tadka all you need to do is heat the oil add mustard seeds,Dry chilies,Hing (Asofotida) and curry leaves and add the same to Pickle.

Shelf Life for this pickle is 1 month under refrigeration 

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Green Chilli chutney- North indian style

Main Ingredients 

Coriander leaves - 2 bowls Celantro)
Green chilies - 4-5
ginger - 1 tablespoon
lemon juice- 1  tablespoon
1 tea spoon zeera ( cumin seeds ) - 1 Tea spoon
peanuts(ground nuts) - half cup
Hing (asofotida) - 1 pinch

Method

Put all the ingredients in the mixture grinder and

blend til it becomes puree .

your green chutney is ready.

tip -: you can add 4-5 cloves of garlic to the mixture

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Tomato Peanut Chutney -Mumphalli- Tamatar chutney 

Main Ingredients

2 to 3 medium sized tomatoes, chopped

1/4th cup roasted, unsalted peanuts, skin removed

2 to 3 green chilies (adjust as per taste), chopped

2 to 3 garlic cloves, whole or sliced

1 dry Kashmiri red chili (optional)

2 tsp red chili powder

1 inch piece, tamarind (optional, use if tomatoes are not tart)

1 tbsp oil

salt to taste

For seasoning/tempering/tadka:

1 tbsp oil

A pinch asafetida/hing

1 tsp black mustard seeds

Few curry leaves

1 dry red chili, broken into pieces or bits

Method:

In a skillet, heat oil, add tomatoes, saute for 2 minutes. Add dry red chili, if using, green chilies, garlic. Sprinkle 1 tsp salt on the tomato chili garlic mix. Cook till tomatoes soften fully. Turn the heat off. 

Add chili powder, tamarind piece. Let cool. Grind the roasted peanuts in a jar to a fine powder.

 Add the cooled tomato mix, salt to the roasted peanuts and blend to chutney consistency. 

For tadka:/seasoning/tampering of chutney 

Heat oil. Splutter mustard seeds, add hing, dry red chili & curry leaves

Pour the tadka on the tomato-peanut chutney.

Serve with dosas/ rice. 

Optionally use tomato peanut chutney as a gravy curry base for veggies like potatoes, eggplant, squashes & pumpkins. Enjoy!

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SWEET TAMARIND CHUTNEY (SAUNATH)

Main Ingradients

for tamarind chutney:

½ cup seedless tamarind, tightly packed

1 and ¾ cups water

½ tsp ginger powder

a pinch of asafoetida (hing)

½ tsp cumin seeds (jeera)

¼ tsp red chili powder (lal mirch powder)

7 to 8 tbsp jaggery or as required - adjust as per your taste (gur)

rock salt or black salt or regular salt as required

1 tsp oil 

METHOD 

soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.

with your hands, squeeze the pulp from the tamarind in the same bowl or pan.

strain the pulp and keep aside.

heat oil in a small pan.

lower the flame & add cumin seeds and let them crackle.

add ginger powder, red chili powder, asafoetida.

stir and add the strained tamarind pulp

cook for 2-3 mins.

add the jaggery and salt and cook for 4-5 mins more.

the mixture would thicken.

let the saunth chutney mixture cool.

when cooled, store the saunth chutney in an air-tight dry jar or container.

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GREEN CHUTNEY

Main Ingradients 

2 cups coriander leaves (dhania patta)

1 or 1.5 tsp anardana/dry pomegranate seeds or ½ to 1 tsp amchur powder/dry mango powder

½ tbsp chopped onion (optional)

1 or 2 garlic cloves (lahsun)

salt as required

water as required

METHOD 

grind all the ingredients mentioned under the green chutney list with little water.remove and keep aside in a small bowl.

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