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Pickle soup for the soul

india Updated: May 25, 2008 15:25 IST
Vijaya Sundaram
Vijaya Sundaram
Hindustan Times
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Onion pickle
Ingredients
1 kg small Madras onions
2 tsp chilli powder
2 – 4 lemons
Salt to taste

Method
1. Peel the outer skin of the onions and put them in a glass jar.
2. Add chilli powder, salt and lime juice to it. Mix well.
This can be ready within two-three hours. Consume within two to three days.

Fresh turmeric pickle
Ingredients
1 kg fresh turmeric (amba halad),
6-7 green chillies
4-5 lemons,
Salt to taste

Method
1. Peel off the skin of the turmeric and cut into small pieces. Put them in container.
2. Cut green chillies into pieces and add to the turmeric.
3. Add salt and lemon juice and mix well.
This can be consumed the same day and should be used within 3-4 days

Enna Mangai (mango slices in oil)
Ingredients
1 kg raw sour mangoes,
3-4 tbsp oil
3 tsp red chilly powder
1 tsp hing
1 tsp turmeric powder
1 tsp mustard
1 tsp methi (roasted and powdered)
salt to taste

Method
1. Skin the mangoes and cut into thin slices.
2. Heat oil in a pan and add mustard. When it splutters, add the mango pieces and turmeric powder.
3. Cook for five minutes. Add chilly powder, hing, methi and salt. Mix. This pickle can be used immediately and can be preserved for 10 – 15 days

Amla pickle
Ingredients
1 kg amla
3-4 tbsp oil
3 tsp chilly powder
1 tsp methi (roasted and ground coarsely)
1 tsp hing
1 tsp turmeric powder
Salt to taste

Method
1. Deseed amla and cut into small pieces.
2. Heat oil in a pan and add the amla and turmeric.
3. Cook for six to eight minutes till soft.
4. Add chilly powder, hing, methi and salt. Mix well.

This pickle is ready for use the following day and can be preserved for 1015 days.

Chilly pickle
Ingredients:
1 kg green chillies (cut)
3 tbsp mustard powder
1 tbsp methi seeds (roasted and powdered)
7-8 lemons
Sesame oil
1 tsp hing
1 tsp turmeric
Salt to taste

Method
1. Heat one tablespoon oil in a pan and add the chillies and turmeric. Cook for two minutes.
2. Add mustard, methi and salt. When it's cool, add lime juice. Mix.
3. Heat the remaining oil and add hing. When it's cool. add to the pickle mix. Mix well. Eat after one or two days.

Carrot pickle
Ingredients
1 kg carrots,
2 tsp chilli powder,
1 tsp mustard powder
2-3 lemons
Salt to taste

Method
1. Cut carrots into thin juliennes and put in a jar.
2. Add chilli powder, mustard powder, salt and lime juice. Mix well.
This can be eaten immediately and has to be consumed entirely within two to three days

Raw mango bits
Ingredients
1 kg raw mangoes
2 tsp chilli powder
1 tsp hing powder
1 tsp til oil
1 tsp mustard seeds
Salt to taste.

Method 1. Cut mangoes into fine bits and put them in a container.
2. Add salt and chilli powder.
3. Make a tadka (tempering) with oil, mustard seeds and hing.
4. Add this tadka to the mango pieces and mix well. This can be consumed immediately and can be kept for two to three days.

Mixed vegetable pickle
Ingredients
2 carrots
2 raw mangoes
50 grams green chillies
2 karelas (bittergourd)
5 lemons
50 grams fresh ginger
3 tsp red chilly powder
2 tsp mustard (rai) powder
1 tsp hing
1 tsp turmeric
3 tbsp oil
Salt to taste

Method
1. Slice the vegetables into small pieces (de-seed karela).
2. In a jar, add the veggies, chilly powder, turmeric, mustard, hing, salt and two lemons cut into small pieces. Mix well. 3. Heat oil and when cool, add to the pickle mix. Then add the juice of the other three lemons and mix well. The pickle is ready the next day and can be preserved for 10-15 days.