HOMEMADE PICKLES [RECIPES]

Jai Jinendra,

PICKLES

The yummiest name,hearing this,mouth starts watering.

It is not only tasty and mouth watering but it also has certain health benefits

It'd the best *probiotic* which is essential for the gut health.

If u think about health issues by eating *home made pickles* doctors say stop eating biscuits, candies and chocolates but definitely add pickles to your plate atleast twice a day

If u talk about the portion of pickle in your plate,it should be -

Half of your plate with rice and roti,next 35'/. Sabzi and dal,rest with salad pickle and curd.

Be sure it has to be only home made pickle,not the store bought one.

Pickles actually add that extra tinch to our food

Pickles are also very versatile as they be eaten with almost every thing.

Kaccha athana Keri gundaa Marcha Gajar Nimbu...etc are some of the common and most favorite pickles

Bindu Gosher Malad Mumbai.

Contact no...9821885091

Choondo on gas

Get 1 kg rajapuri mango grated.

Add salt according to taste, 1/2 tsp haldi powder and 1 kg approximate ly sugar...as sugar varies according to how sour the mango is..

Mix well and place on gas till the sugar syrup is a bit thick. This may take around 10 minutes on high flame.

Let it cool completely and then add red chili powder about 3 tbsp, or according to how spicy you want...

Fill the glass jar and store for 1 full year...

Hii I am Falguni Nimish Dharamshi

From Borivali West

Instant mango pickle

Ingredients

1medium size raw mango

2 tbsp rai na kuria

2 tbsp Kashmiri mirchi powder

Salt as per taste

1 tbsp oil

Pinch of hing

Method

Chop mango finely and add salt and keep aside

In a mixer jar crush rai kuria, salt, chilli powder and few pieces of mango into fine paste

Mix mango with the paste.

Heat oil add hing and add the tadka to above mixture mix well and the pickle is ready to serve.

Priya Hiren Momaya

Mulund

9029519953

Group 1

Instant Bedekar Lemon Pickle

Ingredients

100 grm Mustard Seeds ( Rai na Furia )

2 TBP Methi Seeds (Methi na Furia )

100 grm Salt

100 Grm Red Chili Powder ( Kashmiri marcha powder)

100 ml Mustard Oil

2 TBS Turmeric (Haldi )

1/2 Tbs Hing

1) Roast Salt for approx 1-2 Mins so mositure will be remove

2) Mix (Mustrand Seeds , Methi Seeds , Rosted Salt , Red Chili Powder, Hing and Turmeric ) in one small Bowl and Mix It Well

3) Cut Mango and lemon into small pieces and apply some turmeric on mango .

Note : I took Mango of 500 Gram (Rawa Mango )and 10 Small Lemon and cut it down to 40 piece and also dont forget to remove Lemon seeds .

4) Add Mango and Lemon Pieces into Mixture and mix well

5) Put The Mixture in a Container where you are going to keep Pickle

6) Heat Mustard oil on Gas till small bubbles and wait for it to cool down

7) Add oil in the container Full of mixture .

8) Keep this out for 2 days and then you can start keeping pickle inside freeze.

BEL MORABBA..

INGREDIENTS..

Bel

Elaichi powder

Kesar

Sugar

METHOD..

Crush the bel and remove its interior waste part..steam the bel until it softens..then mix the mixture with sugar mix well and put it on gas..till sugar syrup gets thick..add kesar and elaichi powder to it and let it cool..

Sejal dand

Malkapur

Tomato pickle.

Dr Mahima Mohit Dand

Hubli

A traditional Tamilnadu tasty healthy tomato pickle

Ingredients

4 tomatoes

Tamrind water

50 -75 gms jaggery

Salt

Red chilli whole 3-4

One spoon red chilli powder

One spoon methi ( grind )

Hing

Mustard seeds

Gingely oil

Method

Cut the tomatoes into cubes Add tamrind water and jaggery to it. Allow it to marinate overnight .

In the morning grind the tomatoes into a paste

In the pan add two tablespoons oil. Add mustard seeds , hing, red chillis and once heated add one table spoon red chilli powder and salt Acc to taste . Put out the flame and add this paste to the tomato purée. In a pan heat the remaining oil and add the mixed tomato purée . Keep stirring till the mix thickens. Take the pickle in a bowl and add the methi powder and mix will. The yummy tomato pickle is ready .

7 . Hi I am Heeral Bhavesh Shah from hubli

*Kachi Keri no lasaniyo aathano*

*Ingredients*

4 medium size Keri

50gm garlic (lasan)

50gm ginger (adarak)

1 tbsp onion seeds

1 cup red chilli powder (as per chilli required)

1 cup rai ja kuriya

3/4Salt (as per taste)

1tb sp methi (suki methi)

1 tea sp hing

100gm oil ( of your choice)

Method

Keri ko medium piece mei cut kar k side mei rakho

Salt ko roast kar lo

Ginger garlic aur onion seeds ki bhi paste bena k side mei rakho

Eak pan lo usmei oil ko garam karo once it's hot usmei vo paste daal k slow flame pe mix karte raho till it gets dried

Eak badi plate ya bowl lo usme 1st Salt 2nd red chilli powder 3rd rai ja kuriya 4th methi dal k evenly mix kar lo

In middle of plate or bowl make a small hole and add hing in it

Once you add hing in it pour that hot paste which is already done(make sure it should be hot) as soon as you pour it dhak k 5 mints k liye chod de

Once the mixture cools down mix it well and add Keri to it your pickle is ready

8. Khama Jain (9224184981)

Mulund ( East)

Golden Morbo

Ingredients

1. Rajapuri kairi 1/ 2 kg

2. Sugar 1 kg.

3.Elaichi powder

4.Elaichi dana

5.kesar

Wash and peel the kairi.cut in square shape. Boil it till it turns transparent.Turn it to the strainer and remove excess water. In a pan take sugar add water to soak it and cook till sugar melts as sugar melts add kairi and elaichi dana. Boil it till 2strand chasni.At the end add elaichi powder and kesar.

9. એપલનું અથાણું

સામગ્રી : ૧ એપલ ૧ ચમચી રાઈના કુરિયા ૦॥ ચમચી મેથીના કુરિયા રાઇનું તેલ ૧ ચમચી મરચાં મીઠું ચપટી હિંગ થોડો તૈયાર મેથિયાનો સંભાર મસાલો મેથી રાઈના કુરિયા ગોળ ગોઠવી તેલ ગરમ કરી વચ્ચે નાંખી ૨ મિનીટ ઢાંકી દેવું પછી બધું મિક્સ કરી તાજું અથાણું બરણીમાં ભરી લેવું આ ૧ એપલનુ જ છે વધારે કરી શકાય તાજું ખવાય આ રીતે તાજા શાક ટીંડોરા કારેલા વં ના અથાણા બનાવી શકાય ફ્રીજ માં રાખવા

Laxmi Meisheri

98690 46370

10.

Jinal Nirav Lodaya.

Ghatkopar east...

Kkk grup2

makes for 6lemons.

Ingredients :-

red chilly powder-2tbsp,

teekhalal red Mirchi-2 1/2tbsp,

hing-2tsp ,

salt as taste,

rai kuria- 1tbsp,

powered sugar-2 1/2sp.

,variyari (fenugreek seed )powder -1sp.

lemon juice-2lemons.

Take leftover chilka of lemon cut it in pieces n cook it in cooker. Take bowl put lemon chilka's put powderd sugar, fenugreek seed(variyari) powder, red chilli powder, salt, lemon juice,.

For vagar:- take oil in tadka Kadai heat little bit put hing, rai ka Kuriya, red tikkha lal Mirchi, n off d gas mix well n put in d bowl of lemon n dhak de for 3hrs den mix it n store it.

11.

Tanvi Mota

Bhandup Group 2

Gas Chunda

Ingredients

1 big Ladwa Keri

2 bowl sugar

Salt as per taste

3 tbsp red chili powder(can be added as per taste)

1/2 tbsp turmeric

Hing

Jeera powder pinch

Process

1.Peel off d green part from raw mango n shred it.

2.Take vessel n add d Shredded raw mango,sugar,salt n turmeric.

3.Mix well n then keep this mixture for few hours so sugar gets dissolved n it becomes juicy.

4. Once sugar gets approx dissolved keep dis vessel on gas.

5.cook it on medium flame for 10min.

6.once boil comes.turn off d gas

12.

Prashna chandrakant Lodaya.

Ghatkopar. East.

Keri, gondha n red chilly achar....

Ingredients :

Rai ka kuriya-300grm.

Methi kuriya-50grm.

Kashmiri Mirch powder -300grm.

Salt as taste.

Hing- 3tbsp.

Haldi-2 1/2tbsp.

Meri-15to20dana.

Small Taj -8to10pieces

Laung-15nang.

Kashmiri Resham patti mirchi-8to10.

Jaggery-1kg pe extra Thoda small piece le.

Oil-300grm........

Gundha-1kg

Keri -1kg..

Method:

Gudha ko wash Le n beej nikal le under se, n Keri k medium size k pieces krna,usme salt n haldi Dale mix it n 2whole night dhak k rkhe ....n den gundho keri usmese nikal k dhoop ya fan k niche 1to 2 hrs k liye suka le. Fir Keri ko poch le n gundha ko b saaf kre underse.

In dat water only put resham patti Mirchi n keep it for 2dys. N den nikal k sukha de 1hrs k liye n saaf krle. N big chilly Ho to cut in 2or 3pieces with scissor.

Masala:

Take big vessel ,bichme thodi jaga rakhe ,in center taj,laung,meri dale, Upar hing Dale next circle uske round se methina kuriya, 3rd cricle rai na kuriya, 4th circle red Mirch powder, haldi, salt. 100grm oil kadkadta garam krke taj laung wali dhagli peace dale n turant dhakde for 5min.

Den Mix all.

Let it cool completely.

Rest bachelu200grm oil heat Kr k thanda kre n side pe rkhde.

Gud ko patla cut kre n Thoda sa mix in masala. Thoda sa masala nikale for gundho n bacha hua Gud Dalde n mix all. 1/2hrs k bad jo oil heat kr k thada Kia wo dale keri Dale n Mix kre n dhak de...1day pura rakhe.gundho barle n alag plate me rakhe dhak k 1day.

Next day mix kre Keri ko n den gundho dal de.

N add Reshampatti chilly also. Keep for more 2dys.

Don't mix till 2dys.

Taste it if u want to add anything thing like salt or chilly toh u can add now.

Dhak de....... Gud jab tak na pigle Tab tak mix Kre every alternate days ......den2weeks tak Gud pighlega den put in barni. ..

Note:if any confusion for making masala in vessel I have sent drawing pic ,how to put masalas.... Go through that u will get it....

13.

Hi I am jigna uthin lodaya from kochin,

But now in Ghatkopar

L V L K D O JAIN KANYA CHATRALAY

ADGAI (Kerala's instant mango pickle)

Ingredients

250gms Keri

3tb sp rai

3tb sp red chilli powder

1/2tb sp turmeric powder

1tea sp hing

1/2tea sp methi seeds (10 to 15 seeds)

Salt as per taste

1/2 cup oil

Method

Keri ko small pieces mei cut kar lo usmei salt daal k side mei rakho

Eak mixi jar lo usmei

1st rai

2nd red chilli powder

3rd turmeric powder

4th hing

5th methi seeds.

Daal k fine powder kar lena aur Keri k sath mix kar lo

Eak pan lo usmei oil daal k gharam kar lo aur upar se vo Keri mix pei daal do

Agar isko store kar na hai to usmei 1tb sp vinegar daal do... So that you can store for 2 to 3 months

This is used to eat with shambhar bhaat or also with plain rice

14.

Sau Seema Chandresh Lodaya Khamgaon

Vaghariyu

1/2kg Kerina barik tukda

4-tbs Tel

3-tbs Methi dana

3-tbs Kashmiri marchu powder

1/2tbs Haldi

3/4tbs Meethu

4-Aakha tikha lal marcha

4- Tamalpatra

Kerina tukda ma 2tbs meethu nakhi 2hour dhanki rakhvu

Pachi tukda ne chalni ma kadhi leva pani niche nikli jase

Kadai ma tel nakhi methi Aakha marcha tamalpatra nakhvu thodu sekava devu

Pachi gas bandh karvo

Lal mirchi powder haldi ane meethu nakho

Keri na tukda add karo

Mix kari serve Karo

15.

Meghana S Shah,Halol,Guj

Group 1

Dish: Goad Keri Athanu

Ingredients:

1 raw RajaPuri mango

100gm Handful Jaggery

2tbs Red chilli powder

Half tbs Hing

1 tbs methi na kuriya

2 tbs Rai na kuriya

Salt as per taste

Groundnut/mustard oil.

Method

Cut the raw mangoes in to medium pieces

Mix salt and jaggery and keep it for 1 night.

After that, take a vessel and mix all masalas.

Heat the oil at Luke warm and allow it to cool. The quantity of oil should be in such a way that your two fingers can be dipped horizontally.

Mix it properly.

Name: Hetal Bhavesh Shah Halol

Dish: Tadka Chin sweet Athanu

Ingredients:

3kg raw RajaPuri mango

2.5 kg Sugar

( U can use the same amount of sugar as mango)

250gm Red chilli powder

150gm Hing

200 gm methi na kuriya

250 gm Rai na kuriya

Salt as per taste

100 gm oil.

Method

Cut the raw mangoes in to medium pieces

Soak it in salt for 2 hrs.

Add sugar and mix it properly.

Keep it in sun light for 6 days and cover the vessels with thin cloth.

After that, take a vessel and make a layer of all above masalas (an hole in between) other than Hing. In the hole, place the hot oil and hing. Cover it and open after 2 min.

Mix this masalas with the raw mangoes properly

17.

Nilam Nagda

Dombivli

Sour and spicy Bitter Gourd Pickle

Chatpata yet no bitter in taste

Ingridients

Karela 150gm

Salt 1tsp

Raw mango 100gm

Fennel seed 1tbs

Fenugreek seed 1/2 tbs

Cumin seed 1/2 TSP

Carom seed 1/2 TSP

Yellow mustard 1 tbs

Oil 3/4 cup

Termeric 1/2 tbs

Asafetida 1/4 TSP

Kashmiri Lal mirch 1tbs

Black salt 1tsp

Salt 1/2 tbs

Method

1. Cut bitter gourd into small pieces and add salt

Keep aside for 15 minutes....after 15 minutes wash it twice so bitterness from it will be removed

2.Dry it under sunlight or fan for 1hour. Make sure it dry completely...

3 now roast Fenugreek,cumin seeds,carom seeds nd fennel seeds for 1min...add yellow mustard and grind them

4. Grate the raw mango

5 take pan and heat the oil....turn off flame .....after two three minutes...add Haldi Asafetida bitter gourd mango ,black salt Lal mirch ,salt nd prepared masala......

Mixed all well...

After two days u can use it....in between stir three time in a day ... your pickle is ready to eat.

18.

B Smita Shah

Mulund East

9869025275

KKK -1

Vaghariya keri

Ingredients

Kairi- 500 Gms cut in cubes after peeling

Jaggery -1kg

Sugar 3-4tspn

Cloves-10-15

Black pepper -10 -15

Cinnamon - 2/3 stick

Pickles Sambhar masala -2 -3 tbspn

Boriya marcha- 5/6 nos

Coriander seeds -1tbspn

Kashmir chillies whole or powder - as per Taste

Or tikha marcha powder or both in combination.

kairi water

Salt

Turmeric

Oil -2tbspn

Hing -1tspn

Method

On kairi pieces put salt and turmeric in a container and keep it overnight. Remove kairi pcs let the Kairi pcs dry for 2 hours on cotton cloth. Collect the kairi water in a bowl .

In a pan take oil for vaghar add laving, cinnamon, coriander seeds ,boriya marcha, pepper and hing add kairi water and let it boil as soon as it boils add jaggery and sugar keep on stirring till jaggery dissolves add kairi and stir till it boils.

Switch off the gas put pickles Sambhar masala. Mix well.

Let it cool and store in glass jar.

19.

.Gooseberry Dates Pickle

Ingredients:

Gooseberry(Amla)- 5medium size

Dates(khajoor)- 100gms

Mustard seed- 1/2 tspn

Turmeric powder-1/2 tspn

Asafoetida(Hing)-1/4tspn

Chilli powder-1 spoon

Methio masala-2tspn

Salt -to taste

Lemon juice- 1spoon

Oil(as per your choice)-2tablespoon

Method:

Steam amla for 5mins.Cut it into pieces and keep aside.

Remove seeds from Dates,cut it and keep aside.

In a pan heat oil, splutter mustard seeds and then add asafoetida.

Now add the chopped dates, and cook until the dates become soft ,then off the flame.

Add salt,turmeric powder,chilli powder,methio masala and mix till the masala merges well.

Finally add amla and lemon juice to it and mix well.

Tasty Gooseberry Dates pickle is ready.

Note:You can store pickle outside for few days,but refrigerate thereafter to prevent decay.

Aditi Mota

Vadakara, kerala

KKK -1

20.

Meena Lodaya

Mobile No. : 77382 68827

Mulund (East)

Group KKK2

South Indian style lime Avala & Small Avala pickle : ( Specially for curd rice )

Ingredients for lemon 🍋 Pickle

( Same ingredients for Avala n small Avala pickle as of lime instead of lime we add avala n small avala )

Lemons : 6 nos.

Turmeric : 1/2 teaspoon

Methi Dana : 1 teaspoon

Mustard seed(Rai): 1/2 teaspoon

Hing :3/4 teaspoon or to ur taste

Salt : To ur taste

Oil : 3 tablespoons ( whichever cooking oil u use at home)

Red chille powder : 1 to 2 tablespoons according to ur taste

Method :

Cut lemons 🍋 each lemon into 8 pieces add salt n turmeric n pressure cook for 1 whistle ( if u use avala or small avala then just steam them in a steamer u can see in my pics )

Roast methi Dana on a tava n then crush them with the help of patla n velan have posted videos also . Sprinkle methi powder, hing & Rai on the lemons which r pressure cooked . Heat oil n temper ( vagar ) the lemons 🍋 in the bowl n then add red chille powder n the pickle is done store it in a glass bottle n refrigerator u can relish this pickle with curd rice 🍚 tastes awesome with khichadi also.

Method for Storing

Avalas : Boil water 💦 add salt & slit 1 or 2 green chilles into half n add to the boiling water 💦 after boiling cool the the water completely n then with the help of a fork make holes in the avala & add water n holed avalas in a glass jar 🏺 n refrigerator

( u can store avalas upto next season arrival )

Jai jinendra

Greeshma Kumarpal Poldiya

Jalgaon 8928866543

Keri nu khatu athanu

Keri 1 kg

Rai Dal(kuriya ) 1 vatko

Methidal( kuriya. )1 tbsp

Salt 3/4 vatko swad pramane

Red chili powder 1 vatki

Haldi 1 tbsp

Hing 5gm

Kala mari, lavang ,taj, 4/5 each

Variyali. 1/2 tbsp

Akha kashmiri lal marcha 2

Oil 1/2 kg

Suhana / kapro readi mango pickle masala 1/2 packet

Method :

Kadai me oil garam karva muko

ek thali ma middle ma hing, taj,lavang, Mari,akha lal marcha Variyali muko ,pachi Rai ane methi na kuriya nu circle banavu salt me haldi mix Karke uska circle banaye pachi oil ekdum saras garam thay etle gas bàndh kari vache pahela Khada masala hing etc upper vagar karvu pachi thodu thodu garam oil nakhta javu ane masala mix karta javu badhu mix thai jay pachi Red chili powder nakhi mix karvu

Masalo thodu thandu thai etle Suhana mango pickle masalo 1/2 packet add kari mix karo ane masalo puro thandu thai etle Keri na tukda nakhi mix Kari ane 2 divas tapela ma mukvo etle barabar halavi shakai 2 divas pachi kanch ni bottle ma bharvu

Tayar Che Keri nu khatu athanu

22.

Kachhe kela acchar

कच्चे केले - 8, 10

धनिया पाउडर - 2 चम्मच

लाल मिर्च पाउडर - 2 चम्मच

हल्दी पाउडर - 2 चम्मच

एक चुटकी हींग

सरसों - 1 चम्मच

सौंफ - 2 चम्मच

सिरका - 1 चम्मच

सरसों का तेल - 2 बड़े चम्मच

नमक स्वादानुसार

विधि :-

सबसे पहले एक बर्तन में पानी गरम करें और केले को बिना छीले उबालें। जब छिलका हल्का गलने लगे तो इनको पानी से निकाल कर किसी बर्तन में ठंडा होने के लिए रख दें।

ठंडा होने के बाद केलों को छोटे टुकड़ों में काट लें। अब एक कड़ाही में तेल गरम करें।

तेल गरम हो जाए तो गैस बंद कर दें और इसमें धनिया पाउडर, लाल मिर्च पाउडर, हल्दी पाउडर, हींग, सरसों, सौंफ, सिरका और नमक डाल कर मिक्स कर लें।

केले के टुकड़ों को कड़ाही में डालकर मिक्स कर लें। अब एक कांच के जार में अचार भरकर 3-5 दिन तक धूप में रखें, 4,5 दिन में अचार खाने लायक हो जाता है।

23.

Karandi pickle from karnataka

Ingredients

: cumcumber/ kakadi Big wala

Alsi, salt , green chilly, ria, adrak, haldi and oil, groundnut, and lal channa.

Soak lal channa for 2 hours.

Wash kakadi and cut into small pieces with shell and keep aside

Then grind the masala .... Alsi , rai, green chille and adrak ..

Mix the rindinded masala in kakadi and add haldi and salt. lal chana and groundnut...add little hot oil to it mix everything properly.

This pickle is prepared in pot ...cover that with cloth and keep in heat for 2 days . After that u can have this pickle with lunch and dinner

By Admin

Harsha shah

Thank you so much to all the lovely ladies for tasty and yummy recipes

Thanks and regards

Nilam Mayur Nagda

Dombivli

Search This Blog

HOMEMADE PICKLES

HOMEMADE PICKLES [RECIPES]

Comments

Post a Comment