5 Best Easy To Make Pickle Recipes
Hello everyone, myself Neelima Anil. We all grow up having delicious and tangy pickles. Now you can make these on your own with these 5 Best Easy To Make Pickle Recipes.
Pickle making is an old tradition in India which is been loved and followed by everyone. The Western world regards it as the art of preservation or fermentation, but for us it is our favorite item that goes out with every meal.
5 Easy Pickle Recipes
1.Green Chilli Pickle
These Green chillies with mustard oil, tamarind and spices adds a kick to the simplest Indian meal.
- 1 kg green chillies – chopped
- 1 cup salt
- 1/2 kg mustard oil
- 1 Tbsp red chilli powder
- 1 Tbsp turmeric powder
- 200 gm ginger – finely ground
- 250 gm garlic – finely ground
- 100 gm roasted and ground cumin seeds
- 200 gm roasted and ground large mustard seeds
- 1 cup sugar
- 200 gm imli (tamarind)
- 3 cups of white vinegar
- Keep the chillies for marination in salt for at least two hours.
- For at least two hours soak tamarind in vinegar and extract the pulp.
- Heat the mustard oil in a large vessel and add red chilli powder and turmeric powder.
- Add the ginger and garlic and mix well.
- Continue stirring for some time.
- Mix in the cumin powder and mustard powder.
- Pour the tamarind-vinegar pulp and mix well.
- Add sugar and cook for some time on low heat.
- Cook for 10-15 minutes on low heat after adding the chillies till the oil separates. Serve.
2.Amla or Indian Gooseberry Pickle
A sweet and sour pickle made with gooseberries. Gooseberries are a great source of Vitamin C.
- 1 Kg amla OR Indian Gooseberry
- 350 gms salt
- 240 gms sarson ka tel (mustard oil)
- 1 tbsp sarson (mustard seeds)
- 1 tbsp chilli powder
- 2 tbsp heeng (asafoetida)
- For about 15 minutes boil the amla so that its skin looks tender.
- Leave to drain in a colander till all the water drains out.
- In a pan heat some oil and add the mustard seeds, heeng and chilli powder.
- Mix well and add the amla and salt.
- Till the amlas are completely mixed and coated with masala stir fry.
- Cool and store in a clean jar.
3.Simple Lemon Pickle
These sour limes flavored with aromatic flavours gives a refreshment after our meals and also tastes very well with our meals.
- 1 kg washed and wiped dry sour limes, cut into 4 pieces each
- 1 1/4 cup salt
- 1/4 cup powdered sugar-optional
- 1 cup whole red peppers
- 1 tsp asafoetida
- 1/4 cup powdered sugar-optional
- Mix all the ingredients together.
- Transfer into the jar.
- For about a month place it under the sun.
- If you desire you can also have an add on of some sliced ginger.
4.Raw Mango Pickle
Raw mango are loved by everyone, this pickle has a different taste. It is a must try during summers.
- 5 kg raw mangoes (Ramkela variety)
- 1 Tbsp black kalongi/ onion seeds
- 2 bulbs of garlic, peeled but whole
- 1 Tbsp (heaped) turmeric powder (haldi)
- 1 Tbsp (heaped) red chilli powder
- 1/2 cup vinegar
- 1 Tbsp (heaped) salt
- 1 cup mustard oil
- ONE meter muslin cloth cut into small squares of around 4×4 inches
- Grate the raw mangoes.
- Add the grated mangoes into salt, chillies, turmeric, kalongi, garlic and mustard oil and mix it well.
- Cut the cloth into small squares.
- Pour some pickle mix into one piece of cloth and tie it like a small potli. Make all the potlis like this.
- In a nice clean jar put them and pour 1/2 cup vinegar over it.
- For 4-5 days keep it in indirect sunlight and its ready to eat
- Keep the jar in the fridge if you want to preserve it for longer.
Note: Do not heat the oil, just add it as it is or else the color of pickle might be darker.
5.Bitter Gourd pickle
These are refreshingly delicious and tangy quick pickled bitter gourds. Chillies must be adjusted according to your taste and serve with your favorite rice or flatbreads.
- 3 C Bitter gourd sliced
- 3 Green chilies
- 2 Tbsp Ginger sliced
- 5 Cloves Garlic optional
- 1 Stalk Curry leaves optional
- ½ Tsp Fenugreek seeds
- ½ Tsp Mustard seeds
- ¼ C Gingelly oil / Vegetable oil
- ¼ C Vinegar
- 2 – 3 Tbsp Salt (as needed)
- Wash and pat dry the bitter gourd/s. Slice lengthwise and remove the seeds. Slice into ¼ inch thick pieces. On top of the slices sprinkle 2 tbsp of salt, toss and set aside for 20 to 30 minutes.
- Press the bitter gourd slices gently by hand to remove the juices. Use a strainer to help if needed. Save the slices.
- Heat oil in a non-reactive thick bottomed pan ( Indian kadai or a saute pan or wok). When hot add mustard seeds and fenugreek seeds. Add curry leaves (if using) , sliced ginger, garlic (if using) and green chilies once it starts spluttering. Let the spices fry for a minute. Add the bitter gourd to this mix well. Cover the pan and over medium flame let it cook for 5 to 8 minutes.
- Check the vegetables and it should be just softened. Add turmeric powder and mix. Mix in the vinegar and taste. Add more salt if needed.
- Allow it to cool after turning off the heat. The pickle tastes better after a few hours but can also be used immediately.
- You can bottle and refrigerate for upto 2 weeks.