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Pickles

This document provides recipes for four different pickles: mixed vegetable pickle, eggplant pickle, Chinese cabbage pickle, and apple pickle. The mixed vegetable pickle includes ingredients like red chili powder, mustard seeds, turnips, carrots and cauliflower which are dried and cooked with spices before adding vinegar. The eggplant pickle fries eggplant, capsicum and onion with mustard, turmeric and green chilies. The Chinese cabbage pickle mixes shredded cabbage with salt, sugar, spring onions, garlic and chili sauce. The apple pickle slices apples and marinates them in spices and a tempering of cumin, mustard and fenugreek seeds.

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111 views3 pages

Pickles

This document provides recipes for four different pickles: mixed vegetable pickle, eggplant pickle, Chinese cabbage pickle, and apple pickle. The mixed vegetable pickle includes ingredients like red chili powder, mustard seeds, turnips, carrots and cauliflower which are dried and cooked with spices before adding vinegar. The eggplant pickle fries eggplant, capsicum and onion with mustard, turmeric and green chilies. The Chinese cabbage pickle mixes shredded cabbage with salt, sugar, spring onions, garlic and chili sauce. The apple pickle slices apples and marinates them in spices and a tempering of cumin, mustard and fenugreek seeds.

Uploaded by

api-3808325
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Mixed vegetables pickle

Ingredients
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste

Method
Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar
and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry
spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and
mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and
cover with a cloth. Keep in the sun for five days.

Eggplant pickle
Ingredients
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubed
Salt to taste

Method
Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil,
lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and
add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three
minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in
sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.
Chinese pickle
Ingredients
2 kg cabbage, shredded
5 gms Chinese salt
15 gms sugar
25 gms salt
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
400 gms apple, sliced

Method
Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic,
spring onion, minced onion, chilli sauce and vinegar. Keep for a day and season after two
days with salt, sugar and Chinese salt.

Apple pickle

Ingredients
10 gms red chilli powder
400 gms green apple
10 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste

For tempering:
1tsp cumin seeds
1tsp mustard seeds
1tsp ginger/garlic paste
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds
1/2 cup oil

Method
Wash and wipe-dry the apple. Cut it horizontally into half inch long slices. Add sugar,
vinegar, salt, turmeric, chilli, cumin, coriander and mustard powder. Keep aside.

To prepare tempering, heat oil in a wok and fry mustard and cumin seeds. Add onion
seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove
from heat and let it cool. Pour the mixture over the apple. Transfer it to a clean, dry
airtight bottle. 

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