Pickles – indscoop http://www.indscoop.com Technology News, Entertaiment Thu, 19 Apr 2018 03:21:50 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.5 114420553 Carrot Pickle http://www.indscoop.com/carrot-pickle/ http://www.indscoop.com/carrot-pickle/#respond Wed, 06 Jun 2012 05:30:38 +0000 http://www.indiancookerychannel.com/?p=4528 […]]]>

This is one of the outcomes of experiments in my kitchen. I didnt know its going to be a success. We can prepare this pickle in 15 mins and can be served on the same day. Hmm, adjusting the salt was a very tricky task for me, succeeded after adding  for several times.  I had to prepare curd / yogourt rice for an occasion. I took this pickle along with yogourt rice. Everyone liked it. Give it a try.  Have fun…
Preparation time: 15 min
Yeild: Approximately 700 gms.

  • 3 medium size Carrot
  • 2 tbsp  Green Chilies chopped
  • 1/4 cup grated Ginger
  • 1 large Yellow Lemon chopped( optional)
  • 1/4 cup large lemon squeezed (plz see the note)
  • 3/4 Red Chili powder( I used 1/2 cup regular and 1/4 cup extra hot chili powder)
  • salt to taste ( about 5 tbsp)

For tempering

  • 1 tbsp Mustard seeds
  • 1 tsp whole Fenugreek seeds / Methi seed
  • 1 1/2 tsp Turmeric powder
  • 1/4 tsp Asafoetida / Hing
  • 2 tbsp cooking Oil


  • Cut the Carrot into 1 inch long slightly thin slices( you can cut however you want, but do not make too small pieces).
  • Heat the Oil in a griddle. Add mustard seeds and  Fenugreek seeds. Once the Fenugreek seed starts changing the colour to light brown add chopped Green Chilies, grated ginger. Saute for a min. Add Turmeric powder and Hing. Saute for 40 secs.
  • Add chopped Carrot, saute for about a min.
  • Now add the Red Chili powder and salt to taste. Add about a cup of water. Add chopped lemon. Mix well and bring into boil. Do not cook for long time. Carrot should be crunchy.
  • Add the lemon juice and cook for 1 more min.
  • Allow to cool. Transfer into a bottle  and refrigerate.

You can skip the chopped Lemon if you do not like it. But,substitute chopped lemon with its juice.

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Kadgaayi/Cut Mango Pickle( South Indian style) http://www.indscoop.com/kadgaayicut-mango-pickle-south-indian-style/ http://www.indscoop.com/kadgaayicut-mango-pickle-south-indian-style/#respond Thu, 31 May 2012 06:59:14 +0000 http://www.indiancookerychannel.com/?p=4521 […]]]>

Is there any Indian who doesn’t know about great Mango Pickle ? This is the greatest recipe I ever learnt from my mom in law, of course she is a great cook and I need to learn a lot of recipes from her especially Hoilige and Midi Uppinakaayi( Tender Mango Pickle) etc. Its a quite time consuming recipe, but you will deffinetly feel great when its done. I prepared it twice. It  has come out really well both the times. Try it out if you want to graduate as a Cook! Nah kidding .. Enjoy….

  • 5 medium size raw Magoes cut into small cubes
  • 4 tsp Mustard seeds
  • 2 tsp of Cumin seeds
  • 1/2tsp black Pepper Corns(kaalumenasu)
  • 1/2 tsp methi/Fenugreek  seeds.
  • 4-5 tsp red Chilli powder 
  • Salt to taste

For Tempering

  • 3 tsp Oil
  • 1 tsp Mustard seeds
  • 1/4 tsp Asafoetida


  • Dry roast the Mustardseeds and Cumin seeds until they start spluttering,black Pepper corns for 1-2 min and  Fenugreek seeds until they become light brown.Roast all the spices separately, make sure spices do not burn.
  • Allow to cool for 10 min then make fine powder out of it.
  • Dry roast the salt for 3-4 mins
  • Mix the cut Mango with spices, red Chilli powder and roasted salt( aproximately 4-5 tbs).
  • Then transfer into a dry air tight jar.
  • Keep tilting the jar once a  day for 4-5 days.
  • After 4-5 days temper the pickle with Mustard seeds and Asafoetida. Mix well.
  • Adjust the salt if necessory.

Note:All the utensils using for the preparation should be well dried including hands. You can make the pickle spices in bulk and store in a air tight jar so that you do not have to dry roast all the spices every time.You can make Lemon pickle in the same way using same pickle spices.

Ready to serve 🙂

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Fish Pickle http://www.indscoop.com/fish-pickle/ http://www.indscoop.com/fish-pickle/#respond Wed, 20 Oct 2010 15:13:00 +0000 http://www.indiancookerychannel.com/?p=11 […]]]>


Fish – 2 1/2 kg
Pepper powder – 1 tsp
Turmeric powder – 1 tsp
Salt – 1 tsp
Oil – 1 1/2 tsp
Mustard seeds – 1 tbsp
Sliced ginger – 1 tbsp
Chopped onions – 1 cup
Green Chillies- 10Nos
Garlic pods – 2 tbsp
Water – 3 cups
Vinegar – 1/2 cup
Sugar – 1 tsp
Salt – As reqd

For grinding:

Chilly powder – 1/2 cup
Garlic pods – 6 nos
Sliced ginger – 1/2 cup
Mustard seeds – 1 tsp
Fenugreek(Uluva) – 1/2 tsp
Vinegar – 1/2 cup

Preparation Method

1)Cut the fish into small pieces. Wash and clean them.
2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.
3)Fry them in oil and drain.
4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.
5)Heat the oil in which fish had been fried.
6)Fry mustard seeds, onion, ginger, Green Chillies and garlic one by one.
7)Add the ground paste and saut over low fire.
8)When the oil separates, pour water.
9)When it boils, add vinegar, sugar and salt.
10)Let it boil once and remove from fire.
11)Add the fish into the warm gravy.
:- Store in bottles or jars when the pickle is cold.

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