PICKLE (MANGALOREAN)

Bombil Pickle

Ingredients:
20 dry Bombay ducks 
15 Red Kashmiri chillies 
1 Tsp. Tamarind 
10 Pepper Corns 
6 Cloves 
2” Cinnamon stick 
6 Cloves garlic 
1” piece ginger 
1 Tsp. Cumin seeds 
1 Big onion roasted on the gas 

Vinegar 
Sugar (according to your taste) 
Oil to fry

Method:

Clean the Bombay ducks and cut them into 1” in size. Grind all the ingredients in vinegar (don’t use water at all) and fry the ground masala in the oil till it separates from the oil. Cool the masala and then add the cut Bombay duck to it. Let the top masala be covered with the oil for preservation.

It may be preserved through out the calendar year.

Bitter Gourd and Suran Pickles

ingredients

3 bitter gourds (medium size)
1 1/2 tsps mustard seeds
1/2 tsp fenugreek seeds
1 small piece jaggery
6 dried red chillies
1/2 tsp turmeric powder
1 sprig curry leaves
tamarind lump (marble size)
1 small piece asafoetida
1/2 cup coconut gratings
2 tbsps vegetable oil
salt to taste

Method

Chop bitter gourd into small squares, wash and drain off water. Apply salt, toss to mix and keep it aside for 30 minutes. Roast 1 tsp mustard, fenugreek, red chillies, turmeric powder, asafoetida with little oil. Add coconut gratings and roast for another 2-3 minutes. Grind all the roasted ingredients along with tamarind and jaggery into fine paste. Heat oil in a frying pan, squeeze bitter gourd pieces to remove water and drop them into oil and fry until brown. Make sure oil doesn't bubble over! Transfer to a container. When ready to eat, mix the fried bitter gourd pieces with ground masala and season with mustard, curry leaves in remaining 1 tsp of oil. Taste for salt...

Similar pickle can be made with Suran....just substitute Suran for Bitter Gourd!!!

Enjoy!!!

Mango Pickle

Ingredients: 25 large raw mangoes;
250 grams of garlic,
250 grams of ginger,
250 grams pure red chilly powder,
500 grams of Salt,
750 grams of Til oil,
2 T spoons mustard seeds,
1 T spoons methi seeds,
½ T spoon asafetida.

Method:
Cut mangoes through the stone, into 16 piece each. Wipe the mango pieces dry. Clean garlic and ginger. Grind them separately into fine paste. Mix the chilly powder and salt in a basin. Add garlic and ginger pastes and mix well. Make a well in the center. Heat oil. Add mustard seeds, methi seeds and asafetida. Pour this into the well in the chilly powder mixture. Let it cool. Put a handful of mangoes into the masala. Mix them in it, lift out and pack into pickle jar. Continue doing this till all the pieces are covered with masala and packed. Make the jar airtight and store. This pickle lasts for one year.


Mango Pickle Sweet and Hot (Saraswath Style):

Ingredients:
750 grams Semi-ripe mangoes,
50 dates (seeded),
750 grams Jaggery,
25 green chilies,
5 T spoons of Salt,
5 T spoons Chilly powder,
3 T spoons turmeric powder,
3 T spoons mustard,
2 T spoons Asafetida,
5-pieces cinnamon,
15 cloves
150 ml. of groundnut oil.

Method:
Skin the mango and cut into long pieces, halve dates. Season oil with mustard, green chilies, asafetida, and chilly powder and turmeric powder. To this add the mango and jaggery and cook till mango is soft. Add dates and salt. Simmer for 3 to 4 minutes. Add powdered cinnamon and cloves. Keeps long, if carefully made.

Mango and Carvanda Pickle (Saraswath Style):

Ingredients:
1 kg. of very tender, small, green mangoes,
½ kg. green fresh Carvanda (sour green berries),
½ cup chilly powder,
¾ cup mustard,
½ T spoon white asafetida
1 T spoon Turmeric powder.

Method:
Wash and dry mangoes and Carvanda. Spread on a cloth to dry. Place alternate layers of mango, Carvanda and salt in a glazed pottery jar (barani), which has been well cleaned and thoroughly dried. Cover and keep aside for a few hours. Drain the brine that oozes out and grind in this brine all the other ingredients till the mustard is coarsely ground. Mix this well in the jar. Stir each morning and evening for two or three days. Tie up the top of the jar with a polythene sheet for protection, and store. Always use a very dry spoon for taking out these pickles.

Chopped Mango (Kochala Lonche) Pickle (Mangalore Style): 

Ingredients:

1 kg. large - raw and firm mangoes,
1 cup table salt,
½ cup chilly powder,

1 ¼ T spoons turmeric  powder,
6 T spoons mustard,
1 T spoon fenugreek,
¾ T spoon asafetida powder,
¼ cup peanut oil (optional)

Method:

Skin and cut mangoes into tiny bits, as small as possible. This mince is called kochalu (kochor). Add salt and keep aside. Roast the mustard without oil till it starts to splutter. Cool. Roast fenugreek till light brown. Roast chilly powder till thoroughly dried. Heat oil, add asafetida powder and remove from the fire, stir in the turmeric powder. Powder mustard and fenugreek finely and mix the ingredients well and add to the kochalu. Stir well.

Sweet Brinjal Pickle: 

Ingredients:

1 kg. small long Brinjals,
50 grams of Salt
25 grams of turmeric powder,
25 grams of mustard powder,
50 grams of garlic,
50 grams of green chilies,
50 grams of red chilly powder,
25 grams of cumin powder,
100 grams of sugar,
½ kg gingelly (til) oil
¼ liter vinegar.

Method:

Peel garlic and scrape the ginger. Grind these together using a little vinegar, into a fine paste. Wash, wipe and slice the brinjals. Heat oil and fry the paste. Add the sliced brinjals, chopped green chilies and all the other masalas except vinegar. Cook for ten minutes. Add vinegar and cook till brinjals are done. Remove from fire and cool. Store in a jar. This pickle can be used immediately.

Bamboo Shoots Pickle (Coorg Style): 

Ingredients:

500 grams Bamboo shoots
100 grams of Raw mangos or 3 limes,
50 grams of Red chilies (thick variety or Kashmiri),
10 grams of Red mustard seeds,
1 T spoons asafetida,
50 grams of Salt
50 ml. water.

Method:

Peel bamboo shoots and take only the tender white part. Cut into cubes. Apply salt and keep it overnight. Drain, cook salt in water to form a solution. Cool. Cut mangoes or limes into cubes. Grind red chilies using the brine solution till it becomes a fine paste. Add mustard seeds and grind coarsely. Mix these ground spices with bamboo shoots and mango-lime cubes. Bottle, use on the following day. 



Hot Lime Pickle:

Required:

1 kg. of quartered lemons, 
10 grams of fenugreek powder,
 ¼ katori split mustard seeds, 
6 tea spoons of asafetida, 
1 katori of chilly powder, 
1 katori salt, 
20 grams of oil, 
1 tea spoon of mustard seeds and ¼ katori turmeric powder.

Method:

Apply a little salt and turmeric powder to the lemon pieces and set aside. Grind the split mustard; heat oil and add mustard seeds, asafetida, turmeric and fenugreek powder. When cool, add salt and chilly powder. Mix this masala with the lemon pieces and pack tight into jar. After 2 days, stir pickle thoroughly up and down. Oil should rise to the surface. If this doesn't happen, prepare more tempering with another ½ katori of oil and pour over pickle when cool. This pickle takes some time to mature.

Long Lasting Lime Pickle:


Required:

2 kg of fully ripe, yellow limes, free form blemishes. (Soak in water for 8 hours. Wipe and pat dry. Cut into quarters without separating. 2 kg is the net weight of the cut limes). 500 grams of salt and ½ tea spoon of ajwain.

Method:

Place one - third of the limes in a jar. Sprinkle salt and a few seeds of ajwain. Repeat another layer of lime, salt and ajwain, and finally a third layer, until all the ingredients have been put in the jar or bharni. Cover and keep in the morning sun for 10 to 15 days, shaking and bharni occasionally. Now keep in a cool dry place until the pickle matures and the outer skin loses its bitterness and becomes soft. It takes a couple of months to mature. This pickle keeps for years.


Sweet Lime Pickle:

Required:

25 lemons, ¾ kg of sugar, 2 katoris salt, ¾ katori chilly powder, 5 tea spoons of turmeric powder, 2 tea spoons of fenugreek, roasted and powdered and 2 tea spoons of asafetida.

Method:

Quarter lemons. Add all the salt and 5 tea spoons of turmeric powder. Pack into a clean, dry jar. Stir the lemon pieces up and down every day for 15 days. Then add fenugreek powder asafetida, chilly powder and ¾ kg of sugar. More sugar may be added if lemons are unusually sour. Good quality lemons normally require 1 kg of sugar.

Carrot Pickle:
Required:

1 kg of carrots, 25 grams of mustard powder, 25 grams of chilly powder, salt, turmeric powder to taste and mustard oil.
Method:

Wash the carrots and cut them into long pieces. If the carrots are big cut into 8 pieces, otherwise four. Mix all the ingredients with a little oil. Pack into jars and keep in the sun for four days.

Crisp Carrot Chilly:
Required:

1 cup carrot strips, 1 cup thick green chilies cut into rings, ½ cup lemon, 1 table spoon of salt, 1 pinch sugar, ½ table spoon of jeera, 2 table spoons of oil, 1 table spoon of lemon juice, 1/16th tea spoon of haldi powder.

Method:

Scrape carrot, cut into thin strips. Cut thick green chilies into 1-cm rings. Cut lemon into wedges. Heat ½ tea spoon oil, saute the chilies, till they are very green, and an aroma starts, sprinkle part of the salt. Let cool, sprinkle the carrots with salt, sugar and lime juice. Mix all vegetables. Roast jeera, powder and add. Heat rest of the oil. Add haldi powder after removing from heat and nearly cool. When cold, store in the pickle bottle.