Indian Pickles – V

(Contd. from previous posting)

 MiLagAi PaccaDi

Preparation time: 30 minutes   Shelf life:  1 month if refrigerated

Ingredients 

 

Green chilles

Tamarind

Table salt

Fenugreek

asafoetida

Jaggery shreds

Mustard seeds

Turmeric powder

White sesame/refined oil

White sesame seeds powder

 

 

100 gms

Big lemon size

to taste

½ tsp

½ tsp

1 tbs

1 tsp

½ tsp

3 tbs

1 tbs

Method

This is the loose form of the above. Wash, clean and wipe with a dry clean cloth the green chillies and cut them after drying for a few minutes by removing the stalk. The pieces should be very small in size. Take oil in a kaDAi and add mustard seeds with fenugreek seeds. After spluttering, add the chilli pieces and sauté for 5 minutes. Extract tamarind juice with the help of 2 cups of water completely and add the extract to this. Allow boiling. Add salt, asafoetida powder and turmeric powder. When it becomes thicker, add the jaggery shreds and after stirring constantly, when the contents leave the side and are appearing a sort of paste remove from the fire. When it is warm, add the pre dry roasted sesame powder and mix well. This also goes well with tOSai, plain rice and curd rice.

 MiLagAi PaccaDi

Green Chilli Pickle (North Indian)

Preparation time: 30 minutes   Shelf life:  6 months

Ingredients 

 

Green Chillies (medium)

Mustard seeds

Table salt

Cumin seeds

Fenugreek

asafoetida

Turmeric powder

Gram macula powder

White sesame oil

Lemon (Medium)

Sugar

 

¼ kg

2 tbs

50 gms

1 tsp

1 tsp

¼ tsp

1 tsp

1 tsp

qty. reqd.

4

1 tbs

 

Method

Wash the chillies, clean and wipe dry as above. Dry roast cumin seeds, asafoetida and fenugreek and grind into a coarse powder along with mustard seeds. To this add turmeric powder, gram macula powder, sugar and salt and mix well. Extract lemon juice over a little salt and remove seeds. Mix a little juice to this powder along with 1 tbs of oil. Keep aside this paste. Slit each green chilli and fill up with the paste. Put these in a jar and mix with it the remaining lemon juice. Cover the mouth by a fine muslin cloth after doubling it. Tie it tightly and keep it in the sun for 2 days. Thereafter, remove the cloth and pour sufficient sesame oil as to submerge all the chillies below the oil surface. Close the mouth of the jar with an air tight lid and store in a cool place. Toss daily once with a dry spoon or ladle. You can use it after the chillies become soft, say approximately after 20 days. Test this with a dry spoon or ladle. As in the case of pickle, check this once in a while and toss.

 

North Indian Chilli Pickle

Instead of using the whole chilli you can cut each into a piece of about ½ inch and follow the above procedure.

 ShimlA Chilli Pickle

Preparation time: 30 minutes   Shelf life:  1 year

 Ingredients 

 

Green Chillies (ShimlA variety)

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Coriander seeds

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

Citric acid crystals

White sesame oil

 

 

½ kg

2 tsp

100 gms

2 tbs

2 tsp

1 tsp

1 tsp

2 tbs

2 tsp

1 tsp

1 tsp

1 tsp

½ tsp

1 tsp

2 tsp

Qty required

Method

Wash, clean and wipe the chillies with a clean cloth. Dry under ceiling fan. Cut into 1 inch long pieces. Put them in a jar. Dry roast kAlAjIrA, aniseed,            coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with turmeric powder, salt, sugar, rock salt, garam maSAlA and asafoetida. Mix these with the chilli pieces by tossing. Add citric acid crystals and again toss. Next day add the sesame oil to ensure that the chilli pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 25 days. You can then use.

Never use wet ladle or spoon but use only dry spoon.

 

ShimlA pickle

The pickles can also be prepared with capsicum (bell pepper) but the shelf life of this will be too short as it has very soft skin. You also need not wait for more than 5 to 7 days for the ingredients to be absorbed in this case.

 (To conclude)

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