Art of Pickling
and preserving
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Fermented Pickle
Take radish, carrot, cabbage and red peppers, cut in long thin pieces. Put boiled water on these veges and drain water, add salt and vinegar and place in a glass jar. Place in sun, it will be ready in a weeks time
Sweet Mango Relish
Take 3-4 raw mangoes, peel and cut in long strips, add turmeric and salt and keep in sun in a glass jar for 2 days. They will become tender, discard water. Prepare a thick sugar syrup, add chilli powder salt, nigella seeds, a stick of cinnamon to it, then add tender mango pieces, boil for 5 mts, cool and store in a glass jar. Enjoy with breads, quiches and frittata
Red Chilli Sauce
This hot sauce is super easy to make take 25 red chilies, remove seeds then add 10-12 garlic pods, juice of five lemons, 1 1/2 tbsp salt, 2 tbsp sugar. Grind all these, add a tbsp of olive oil and bring to a boil, let it cook till desired consistency is obtained.
Star Fruit Relish
Take 3-4 green star fruit, sliced. In a pan take 2-3 tsp oil, add turmeric, aniseed, rai, heeng. When it starts to splutter add sliced starfruit and salt.When it is tender add 3 tsp sugar. Remove from fire, serve with breads or wheat crisps.
Tamarind Mirchi
Red Chillies: Wash and pat dry chillies. make a cut in centre, make a filling of spices like mustard, fenugreek aniseed, nigella, tamarind, vinegar and salt. Stuff the chillies, put in glass container in sun for 5-6 days till tender. You may add oil.
Candied Gooseberry
Wash the freshly picked berries and with cloth, pat dry. Using a knife prick each berry nicely and add to a water and slaked lime solution. This is done to remove acid from berries. Once all berries are pricked and added to this solution, let it stand for a day. Then take out berries from this solution, add them to a glass container and add sugar to it. Close and keep in sun for 4-5 days. Berries will lose water and sugar syrup will form. Now remove berries from jar and heat the sugar syrup this way all undissolved sugar will become a syrup, thicken it and cool. To glass jar with berries add this syrup, let it stand for a week and its ready to eat.
Chilly Lemon Chutney
You need thin skinned lemon, red chilies remove seeds and cut both in small pieces. (About a kg lemon, 1/2 kg chillies 100 g salt and a kg sugar) now grind lemon and chilies seperately. Mix both and grind with sugar and salt. In a pan put a tsp oil add asfoetida and then ground chutney. Cook for about ten mts, cool and store
Spiced Lemon Pickle
Add some spice, pickles without oil. Lemon: Cut lemons with thin skin into two, add rock salt/table salt and put in airtight glass container in sun for 8-10 days, till lemons are tender. Enjoy plain salted, put in thick sugar syrup for sweet or add some roasted ground spices for the tangy!
