Traditional Indian Cousins Vegeterian
By Lalit Niranjan.
STUFFED RED CHILLY PICKLES
((LAAL MIRCHAI KA ACHAR))
INGREDIENTS
½ kg whole pickles red chilly
2 tbsp turmeric powder, 4 tbsp coriander seed
6 tbsp red chilly powder (preferred red kutti mirchi)
100 gm aniseed (saunf), 1 packet chat masala
6 tbsp mango powder (aam chur)
1 tbsp red mustard seed (laal rai)
1 tbsp yellow mustard seed (peela sarson)
1 tbsp black mustard seed (kala sarson)
1 cup red chilly vinegar, ¼ cup lemon juice
1 tsp fenugreek (methi dana),
3 cup mustard oil
A pinch of asafetida (hing)
Rock salt to taste (kala namak)
1 tbsp carom seed ajwine
1 tbsp black onion seed kalaunji
METHOD
1 Cut the mouth of the whole pickles red chilly, extract the seed, and keep the seed and chilly separately
2 Keep the red chilly under sun ray to allow the moisture to evaporate and chilly dries, (It may take a day or two to dry the chilly)
3 Mix the extracted seed with red chilly vinegar and blend it in a mixer, take it out and put this into a large bowl, now add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly
4 Add one cup mustard oil and make mixture of the seed and spices, (quantity of the oil may be judged as per the consistency of the mixture)
5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste
6 Fill the chilly with required quantity of this mixture, repeat this process with all the chilly, keep these chilies in a jar, add enough mustard oil to cover these mixture, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 10-15 days or till the chilly get tender and soft
7 Finally cover with the lid and store it in a cool place
8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.
NOTE: The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, like wise there may be preference for masala also; accordingly the ingredients should be adjusted
Lemon juices and vinegar help to keep the pickles away from fungus,
It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,
STUFFED GREEN CHILLY PICKLES
(HARI MIRCHAI KA ACHAR)
INGREDIENTS
½ kg whole pickles green chilly
2 tbsp turmeric powder, 4 tbsp coriander seed
6 tbsp red chilly powder (preferred legal kutti mirchi)
100 gm aniseed (saunf), 1 packet chat masala
6 tbsp mango powder (aam chur)
1 tbsp yellow mustard seed (peela sarson)
1 tbsp black mustard seed (kala sarson)
1 cup green chilly vinegar, ¼ cup lemon juice
1 tsp fenugreek (methi dana),
3 cup mustard oil
A pinch of asafetida (hing)
Rock salt to taste (kala namak)
1 tbsp carom seed ajwine
1 tbsp black onion seed kalaunji
METHOD
1 Cut the mouth of the whole pickles green chilly, extracts the seed, and keep the seed and chilly separately
2 Keep the green chilly under sun ray to allow the moisture to evaporate, (It may take a day or two to dry the chilly)
3 Mix the extracted seed with green chilly vinegar and blend it in a mixer, take it out and put this into a large bowl, now add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly
4 Add one cup mustard oil and make mixture of the seed and spices, (quantity of the oil may be adjudged as per the consistency of the mixture)
5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste
6 Fill the chilly with required quantity of this mixture, repeat this process with all the chilies, keep these chilies in a jar, add enough mustard oil to cover these mixture, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 10-15 days or till the chilly get tender and soft
7 Finally cover with the lid and store it in a cool place
8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.
NOTE: The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, like wise there may be preference for masala also; accordingly the ingredients should be adjusted
Lemon juices and vinegar help to keep the pickles away from fungus,
It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,
MANGO PICKLES (AAM KA ACHAR)
INGREDIENTS
1kg kachcha mango (Aachar wala aam)
2 tbsp turmeric powder, 4 tbsp coriander seed
6 tbsp red chilly powder (preferred red kutti mirchi)
100 gm aniseed (saunf), ½ packet chat masala
6 tbsp mango powder (aam chur)
1 tbsp yellow mustard seed (peela sarson)
1 tbsp black mustard seed (kala sarson)
1 cup green chilly vinegar, ¼ cup lemon juice
1 tsp fenugreek (methi dana),
3 cup mustard oil
A pinch of asafetida (hing)
Rock salt to taste (kala namak)
1 tbsp carom seed ajwine
1 tbsp black onion seed kalaunji
METHOD
1 Cut the mango into small pieces1”x1’ length wise, Keep these mangoes under sun ray to allow the moisture to evaporate, (It may take a day or two to dry the chilly)
2, Take a large bowl, add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly
4 Add one cup mustard oil and mix thoroughly, (quantity of the oil may be adjudged as per the consistency of the mixture)
5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste
6 Add the dried mangoes, keep it in a jar, add enough mustard oil to cover these mixture, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 10-15 days or till the mangoes get tender and soft
7 Finally cover with the lid and store it in a cool place
8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.
NOTE
The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, likewise there may be preference for masala also; accordingly the ingredients should be adjusted
Lemon juices and vinegar help to keep the pickles away from fungus,
It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,
KACHCHE AAM KI CHUTNEY
(GREEN MANGO CHUTNEY)
INGREDIENTS
2 green mango (kachcha aam)
25 gm mint leaves (pudina ka patta)
2 whole red chilly
3-4 garlic flakes
½ tsp mustard oil
Salt to taste
METHOD
1 Peel the mangos and take out the flesh. Leave aside the inside bone
2 Mix all the ingredients together and blend it in a mixer with little bit of water, make thick consistency
KACHCHE AAM KI MITHY CHUTNEY
(GREEN MANGO SWEET CHUTNEY)
Add ¼ cup jiggery (Gud) along with all the ingredients as mentioned above, rest all the procedure will be same
HARE DHANIA PATTA KI CHUTNEY
(CORRIANDER LEAVES CHUTNEY)
INGREIENTS
1 cup coriander leaves finely chopped
1-2 green chilly
2-3 garlic flakes
1 tsp lemon juices
Salt to taste
METHOD
1 Add all the ingredients except lemon juices, blend it in a mixer with little bit water to make thick consistency of the mixture
2 Take it out and add lemon juices, mix thoroughly,
3 Serve with main course of the meal
ANOTHER METHOD OF PREPARATION
INGREDIENTS
1 cup coriander leaves finely chopped
1-2 green chilly
2-3 garlic flakes
1 tsp lemon juices
1 tomato finely sliced
Salt to taste
METHOD
1 Cook the tomatos directly on low flame from all the side, take it out and keep aside
2 Add all the ingredients including cocked tomato except lemon juices; blend it in a mixer with little bit water to make thick consistency of the mixture
2 Take it out and add lemon juices, mix thoroughly,
3 Serve with main course of the meal
POPPY SEEDS CHUTNEY
KHAS – KHAS KI CHUTNEY
INGREDIENTS
½ cup poppy seeds
2 whole red chilly
4-6 garlic flakes
1 tsp lemon juice
Salt to taste
METHOD
1 Sauté the poppy seed in a tawa or pan till light brown in color, take it out and add all the ingredients except lemon juice to the roasted poppy seeds, blend it in mixture by adding little quantity of water
2 Add lemon juice and mix well; the chutney is ready to be served with main course of the meal
PARWAL KI CHUTNEY
(POINTED GOURD CHUTNEY)
INGREDIENTS
4 green parwal
1 tomato finely sliced
2-3 green chilly
2-3 whole red chilly
1 tsp lemon juice
½ tsp coriander seed
1.2 tsp roasted cumin seed
½ tsp mustard oil
¼ cup coriander leaves
METHOD
1 Cook the parwal and tomato directly on gas flames or burner peel the skin and keep aside
2 Burn the red chilly directly on gas burner, keep aside
3 Mix all the ingredients together except lemon juice, blend it in a mixer with little bit of water to make a thick consistency of the chutney, take it out, squeeze the lemon juice and serve with main course of the meal
TAMATAR KI KHATI – MITHTHI - TIKHI CHUTNEY
(SWEET - SOUR & HOT TOMATO CHUTNEY)
INGREDIENTS
4 medium size tomatoes, sliced in small pieces
2 tbsp yoghurt
2 whole red chilies
¼ cup jiggery (Gud)
½ onions finely chopped
½ tsp cumin seed
2-3 garlic flakes
1 tbsp mustard oil
Salt to taste
METHOD
1 Heat oil in a pan, add garlic flakes, cumin seed, let it splutter, add onion and tomatoes and sauté for 2-3 minutes, take it out and keep aside
2 Mix all the ingredients together, blend it in a mixer and make thick paste, add water if required, take it out and serve with the main course of the meal.
2. TAMATAR KI KHATTI CHUTNEY
INGREDIENTS
4 tomatoes
2 red chilly
1 onion finely sliced
2-3 garlic flakes
2 green chilly finely chopped
1 tbsp yoghurt
Salt to taste
METHOD
1 Cook well the tomatoes directly on gas burner, take it out and let it cool, peel the skin and mash it thoroughly, keep aside
2 Burn the red chilly and garlic flake directly on gas burner, keep a side
3 Add all the ingredients along with the burned garlic flake and red chilly and mash it thoroughly with hand
4 The chutney is ready to be served with main course of the meal.