Ingredients
250 gms. firm green tomatoes
1 large hard apple, peeled, cored, diced
1 large onion finely chopped
1 tsp. fresh mint leaves finely chopped
10-12 long hot green chillies, chopped
1/4 cup white vinegar
1/4tsp. cinnamon-clove powder
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. oil
Method
Heat oil in a heavy pan, add onions, stir.
Add 1 tbsp. Vinegar, simmer till onions are transparent.
Add tomatoes, apples, cook till mixture is mushy.
Add all other ingredients, allow sugar to dissolve.
Simmer till thick, and there is no water residue.
Pour into sterile jar, cool and seal.
Thursday, September 24, 2009
Green Pepper Pickles
Ingredients
green pepper - 250 gm
lemon - 5
turmeric powder - a pinch
asafoetida powder - a pinch
mustard seeds -1 tsp
salt to taste
cooking oil - 4 tbsp
Method
First of all keep a clean and dry container ready.
Clean the green pepper thoroughly and pat them dry with a clean cloth.
Then, transfer them into the container.
Add lemon juice over them such that they are fully immersed in the juice.
Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.
Keep it aside for a week and use it with a dry spoon.
green pepper - 250 gm
lemon - 5
turmeric powder - a pinch
asafoetida powder - a pinch
mustard seeds -1 tsp
salt to taste
cooking oil - 4 tbsp
Method
First of all keep a clean and dry container ready.
Clean the green pepper thoroughly and pat them dry with a clean cloth.
Then, transfer them into the container.
Add lemon juice over them such that they are fully immersed in the juice.
Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.
Keep it aside for a week and use it with a dry spoon.
Bitter Gourd Pickle
Ingredients
1/4 kg bitter gourd (small variety)
2 tbsp saunf (aniseed)
2 tbsp red chilli powder
1 tsp asafoetida
salt to taste
1 tbsp turmeric powder
2 tbsp dried mango powder
1/4 tsp citric acid
1/4 garam masala
1 tbsp coarsely crushed coriander seeds
2 tbsp coarsely crushed mustard seeds
250 gm oil
Method
Peel and apply turmeric and salt to bitter gourds.
Keep aside for 1/2 hour.
Put them in boiling water with the citric acid.
Boil for 5-7 minutes. Remove from water and wipe dry.
Heat half the oil, add asafoetida, saunf, coriander seeds.
Remove from fire. Add all the masalas and mix well.
Cool and fill in the gourds. Tie them up securely with string.
Arrange them in a glass or pickle jar. Heat remaining oil a little.
Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds.
Allow to tenderise for 3-4 days more. Remove string before serving.
1/4 kg bitter gourd (small variety)
2 tbsp saunf (aniseed)
2 tbsp red chilli powder
1 tsp asafoetida
salt to taste
1 tbsp turmeric powder
2 tbsp dried mango powder
1/4 tsp citric acid
1/4 garam masala
1 tbsp coarsely crushed coriander seeds
2 tbsp coarsely crushed mustard seeds
250 gm oil
Method
Peel and apply turmeric and salt to bitter gourds.
Keep aside for 1/2 hour.
Put them in boiling water with the citric acid.
Boil for 5-7 minutes. Remove from water and wipe dry.
Heat half the oil, add asafoetida, saunf, coriander seeds.
Remove from fire. Add all the masalas and mix well.
Cool and fill in the gourds. Tie them up securely with string.
Arrange them in a glass or pickle jar. Heat remaining oil a little.
Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds.
Allow to tenderise for 3-4 days more. Remove string before serving.
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