Prawn And Tomato Pickle

You will need:

Praws – 500 gms
Tomato – 250 gm
Pepper – ½ tsp
Cumin – ½ tsp
Red chillies – 12
Turmeric – 1 tsp
Onions – 375 gms
Garlic pods – ¼ cup
Ginger – ¼ cup chopped
Green chillies – 8
Curry leaves – a handful
Oil – 4 ounces
Vinegar – 6 ounces


Preparation method:

1. Grind pepper, cumin, turmeric and red chillies in 5 ml vinegar

2. Chop the onion and mince prawns

3. Heat oil

4. Add curry leaves and onions

5. When they start becoming brown add the ground masala

6. Add the chopped ginger, green chillies and garlic

7. Sauté for 4 minutes

8. Add the prawns

9. Stir for a few minutes

10. Add the tomatoes

11. Add the remaining vinegar and salt

12. Keep on low flame and cook till the oil starts leaving the sides of the pan

Malaysian Vegetable Pickle

You will need:

Cauliflower florets – 750 gm
Beans – 375 gm
Small onions – 500 gm
Green chillies – 20
Pepper powder – ½ tsp
Mustard powder – 4 tsp (remove the skin)
Sugar – 100 gm
Water - 4 cups
Vinegar – 1 bottle
Salt – 9 tsp

For the masala:
Dry ginger powder – 4 tsp
Garlic – 1 tsp
Turmeric powder – 1 tsp
Red chillies – 8
Vinegar - 5 ml


Preparation method:

1. Clean and chop the vegetables

2. Add water and salt to the vegetables

3. Leave it overnight and strain the next morning

4. Keep one ounce of vinegar aside and mix with it the pepper and mustard powders

5. Dissolve the ground masala in the rest of the vinegar

6. Add the sugar and salt

7. Heat the vinegar

8. When it starts boiling add the vegetables and the one ounce vinegar mix kept aside

9. Take of the fire before it boils.

Prawn And Brinjal Pickle

You will need:

Shelled prawns – 1 cup
Brinjal cut into small pieces – 2 cups
Sliced onions – ½ cup
Vinegar – ½ cup
Sugar – 2 tsp
Oil – ½ cup
Salt to taste

For the vinegar paste:
Vinegar – 5 ml
Turmeric powder – 1 tsp
Chilly powder - 2 tbsp
Cumin seeds – 1 tsp
Mustard – 1 tsp
Garlic – 1 tsp
Ginger – 2 tsp


Preparation method:

1. Combine prawns with 1 tbsp vinegar, salt and a little water and cook till done

2. Drain the excess water

3. Clean and dry the brinjal pieces

4. Fry without breaking any, till they are a nice golden brown

5. Set aside

6. Sauté onions in oil and add the prawns

7. Remove before the onion turn brown and keep aside

8. Fry the ground masala in the same oil for 5 minutes

9. And ¼ cup water to it

10. Fry well

11. Add the rest of the vinegar.

12. Add sugar and fried ingredients

13. Cook till thick

14. Bottle after it cools

Mixed Vegetable Pickle

I don’t have measurements for this. I just go by my instincts each time ;)

You will need:

Mixed vegetables
Mustard seeds
Ginger
Garlic
Refined oil
Fenugreek
Chilly powder
Vinegar
Salt
Sugar – (no more than ½ tsp)
Gallnut powder – ¼ tsp (optional)


Preparation method:

1. Heat oil
2. Temper the mustard seeds
3. Add the ginger and garlic paste
4. When it turns brown add the vegetables
5. Fry for 5 minutes
6. Add the chilly powder, vinegar, salt and sugar
7. Cook without covering for 5 minutes
8. Add the gallnut powder and take off the flame at once
9. Cool and store

Chicken Pickle

You will need:

Chicken – I kg (boneless)
Sunflower oil – enough to fry the chicken
Gingely oil – 1 ½ cup
Vinegar – ¾ cup
Curry leaves - a few sprigs
Garlic – 2 pods cut fine
Ginger – 2 two inch pieces cut fine
Slit green chillies – 12
Chilly powder – ½ cup
Mustard – 1 tbsp
Fenugreek – 1 tsp
Sugar – ½ tsp
Salt to taste

For the vinegar paste, grind:
Vinegar - 5 ml
Garlic – 4 big pods
Ginger – 2 two-inch pieces
Mustard – 3 tbsp


Preparation method:

1. Marinate the chicken pieces in salt and turmeric for an hour

2. Deep fry in oil

3. Heat gingely oil and pop the mustard

4. Add fenugreek and curry leaves

5. Add the garlic, ginger and green chillies and sauté till brown

6. Add the vinegar paste and chilly powder

7. Add sugar and sauté till the flavor is released

8. Add the vinegar and cook on low flame for a few minutes

9. Add the chicken pieces and cook till the pieces are nicely coated with the paste

10. Remove from flame

11. Bottle when cool

Fish Pickle

You will need:

Fish – ½ kg
Slit green chillies – 3
Chopped ginger – 1 inch piece
Garlic 3 pods
Curry leaves – a handful
Pepper corn – ¾ tsp
Chilly powder – 1 ¾ tbsp
Vinegar -50 ml
Oil – 125 ml
Mustard - 1 tsp

To grind:
Garlic – 2 pods
Ginger – 1 inch piece
Cumin – ¾ tsp

For the vinegar paste, mix:
Vinegar – 5-10 ml
Turmeric powder – 1 ½ tsp
Chilly powder – 1 tbsp
Salt – according to taste


Preparation method:

1. Wash, drain and cut fish into 1 inch cubes

2. Apply the vinegar paste and leave aside for and hour

3. Heat oil and fry the pieces on medium flame till they are browned on both sides

4. Remove and set aside

5. Add a little more oil and pop the mustard

6. Add the ginger, garlic and green chillies till the chillies change color

7. Add the pepper corns and curry leaves

8. Add the ground paste

9. Fry for 2 minutes

10. Now add the fried fish pieces and mix well

11. Remove from fire and add the chilly powder

12. Add the vinegar

13. Mix well and put the pan back on the stove

14. Cook till the oil leaves the sides of the pan

Lime Pickle

This one lasts for a year

You will need:

Lime – 25 nos.
Oil
¾ cup
Red chilly powder – 2 2/1 tsp (heaped)
Salt – 3 tsp
Garlic – 1 cup
Chopped ginger – 2 sp
Slit green chillies – 15
Curry leaves – 10 sprigs
Asafetida – to taste
Fenugreek powder (to taste)
Vinegar – 1 cup

Preparation method:

1. Add salt to the lime and keep aside in a glass container in a dark place for 2 days

2. Mix the red chilly, fenugreek and asafetida powders in a little water to make a paste and keep aside

3. Heat oil

4. Fry the ginger and garlic lightly

5. Add green chillies and curry leaves and fry for a minute

6. Add the paste and sauté for 4 minutes

7. Add the vinegar

8. Now add the carrots and cook till it boils

9. Take off the flame just before the carrots lose their crispness

Beef Pickle

You will need:

Beef – 2 kg
Ginger – 2 ounces
Garlic – 6 pods
Turmeric – 1 tsp
Chilly powder – 4 heaped tsp
Mustard – 1 tbsp
Cumin – 1 tsp
Oil – 1 cup
Vinegar – 1 ounce (divided into three parts)
Curry leaves – 2 sprigs

Preparation method:

1. Cut the beef into small pieces

2. Cook it with one part of vinegar and the salt

3. Cook till the broth is completely dry

4. Heat oil and fry the pieces to a nice golden brown

5. Keep in a container overnight to allow excess oil to drain

6. Grind the ginger, garlic, turmeric, chilly powder, cumin and mustard with one part of vinegar

7. Heat oil and add curry leaves

8. Add the ground ingredients

9. Sauté till its light brown

10. Add the beef and rest of the vinegar

11. Add salt if needed

12. Cook on low flame till thick

13. Bottle when cool

Carrot Pickle

You will need:

Carrots – 3 cups (cut long and fine)
Gingely oil – 1 ½ cup
Chilly powder – 2 dessert spoons (big)
Mustard seeds – 1 tbsp
Powdered mustard - to taste
Fenugreek powdered – to taste
Asafetida powder – to taste
Turmeric powder – to taste
Chopped ginger – 2 tsp
Garlic – 12 flakes
Vinegar – 1 ½ cups
Salt – 1 ½ cups


Preparation method:

1. Add salt to the carrots and keep aside

2. Mix the fenugreek, asafetida and turmeric powders in a little water to make a paste and keep aside

3. Heat oil

4. Add the mustard seeds

5. When they pop, add ginger and garlic

6. Add the paste and mustard powder to this and sauté for 4 minutes

7. Add the vinegar

8. Now add the carrots and cook till it boils

9. Take off the flame just before the carrots lose their crispness

Tomato Pickle

You will need:

Tomato – 2 kg
Gingely oil – 1 kg (reduce if you wish to)
Vinegar – ½ bottle
Garlic – 10 pods
Ginger – 125 gm
Mustard – 125 gm
Green chillies – 125 gm
Chilly powder – 100 gm
Fenugreek seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1 tsp
Salt – ½ cup ( or according to taste)
Curry leaves – a handful


Preparation method:

1. Grind ginger, garlic, fenugreek, cumin and mustard

2. Chop green chillies and tomatoes

3. Heat the oil

4. Add the ground masala

5. Sauté it till it turns brown

6. Add the green chillies, tomatoes, turmeric and curry leaves

7. Sauté till the tomatoes turn mushy

8. Add chilly powder and salt

9. Sauté for 5 minutes

10. Add the vinegar and sauté till the oil starts leaving the sides of the pan