Friday, 21 October 2011

Mix pickle

Pickling is the process of preserving a food by soaking and storing it in vinegar & oil or spices.No indian meal is complete without pickle...

I just love pickles... It reminds me of the times i was sick and my mom would give me some rice with pickle! it was the yummiest!! 

I tried this at home and it simply tastes very well for chapathi.....My husband likes very much and it is also a simple method of preparation. Its a pickle which is hot and spicy in taste. It can be used to spice up your food. Easy and quick recipe...

This pickle can be kept for at least 2 months and would be helpful in travelling. So take it on your travels, to the picnic or pack it in the lunch box.

 This Pickle recipe is a must to try and can be served with just about any Indian dish. TRY & NJOY!!!!

Green chillies  100gms (cut them in to half inch long pieces)
grated ginger  ½  cup
carrot  medium size -2 nos (cut them in to half inch long pieces)
Raw mango medium size -2 nos (cut them in to half inch long pieces)
1 cup of Garlic pearls
Lime -4-5 
mustard seeds (4tbsp)
corinder  seeds & Fennel Seeds seeds  1 tblsp each
1 tbsp. of Fenugreek seeds
 turmeric powder (2tsp)
vegetable  oil (400mls)
salt as per the taste
2 tbsp. of red chilli powder,
 1/2 tsp. of Asafoetida powder
1 tblsp vinegar

Peel the garlic pods and keep them aside . Take limes, wash them, dry them and then cut each lime into 8 pieces  (thinner the skin the better). Heat a wok and dry roast the coriander, Fennel seeds and fenugreek seeds  for a few minutes. Allow to cool down to room temperature.
Then make the coarse powder by grinding the roasted seeds & mustard seeds  in a grinder.
 Mix powdered spices, chilly powder , hing,vinegar , salt and turmeric powder with the the carrots, garlic, mango, ginger, green chillies & lime pieces.
 Mix them properly. Now take a dry air tight jar. Place the mixture of  all in the jar. Pour the oil up to the top of the pickle and then shake the jar to mix it. Stays good for long, provided the amount of oil is adequate to seal it from getting infected with microbes and fungus.
Your mix pickle is ready now...
While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.While serving the pickle, make sure to use clean spoons. The spoon should be very dry.
M ake sure the oil covers the pickle and floats over the surface making a thin layer of self preservative.You can refrigerate the pickle after about a month if needed.

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