During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.
As a child, I used to stand by my mother's side when she used to pickle baby mangoes. The sight of miniature mangoes being poured into pickle jars was always a treat to watch and the baby mangoes Were fun to eat. Raw baby mangoes are approximately 12 mm. to 25 mm. (½" to 1") in size and are available just before the mango season begins i.e. before summers. You will find these at specialty vegetable vendors, so look out for them. Baby mangoes can be pickled using any mango pickle recipe or they can be preserved in brine (which is a salt solution). I personally like to preserve them in brine. The mangoes stay crisp and firm with a predominantly salty taste. You can drain out the brine preserved mangoes and combine them with pickling spices and oil to make a quick, out-of-season baby mango pickle. While brining these mangoes, be careful to retain the small stalks of the baby mangoes. They help to preserve the mangoes for a longer period. However, if you do not find baby mangoes, use raw mango pieces which taste just as good but do not look as pretty and petite.
Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed. Have with Paratha, Missi Roti, Lachha Paratha, Butter Naan. raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar | with 13 amazing images.
raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar is an instant pickle with loads of flavours to enjoy. Learn how to make green papaya achar.
To make raw papaya pickle, combine the garlic, mustard seeds, green chillies and salt in the mortar and pestle and crush till coarse. Combine the papaya, garlic- mustard seeds coarse mixture and lemon juice in the deep bowl and mix well using your hands. Serve immediately.
This novel instant raw papaya pickle is quick and easy but tastes fabulous. With its spicy, garlicky flavour, this instant pickle is sure to make you lick your fingers.
Green papaya achar is very easy to make – just crush the taste giving ingredients in a mortal pestle and mix it with the grated papaya, and your pickle is ready to relish with any Indian meal. It can be stored in the fridge for 1 or 2 days and enjoyed as and when required.
This healthy raw papaya relish – oil free pickle carries some health benefits too! Raw papaya and the lemon juice used in this pickle are a good source of vitamin C – a nutrient required to boost immunity and fight bacteria and viruses. The fibre in it along with its enzyme papain helps to clean your stomach and aid in digestion. It also lends a good amount of Vitamin A which helps to boost eyesight. Further garlic also does wonders by exhibiting its anti-inflammatory properties.
With only 4 calories per tbsp. this raw papaya pickle can be enjoyed by healthy individuals to those having diabetes, heart problems and even those aiming weight loss. People with hypertension need to be cautious of the serving size of this pickle, due to the restriction in salt consumption.
Tips for raw papaya pickle. 1. Prefer to grate the raw papaya thick for a good mouthfeel. 2. While this pickle can be stored, we recommend you consume it immediately as vitamin C is a volatile nutrient and some of it is lost on exposure to air for a long time.
You can also try these recipes Quick Carrot and Capsicum Pickle and Instant Chilli Pickle.
Enjoy raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar | with step by step photos. Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch.
A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one.
This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally.
A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal . Come winter, the market is flooded with exotic fruits and veggies that are exclusive to the season. One such wondrous ingredient is the mogri or green radish pods.
It has an exclusive taste, which is so enjoyable that you do not need to cook it very elaborately. Just a simple tempering and a dash of coriander powder is enough to make a delicious dish with it!
The Masala Mogri is indeed very easy and quick to make, and is a must-have during the winter months whenever you can lay your hands on mogri. You can serve it with Roti and Onion Raita . Cucumber and carrots tossed in a tangy yellow mustard flavoured spice blend. Choose bright red coloured carrots that are sweet tasting for this recipe, as they blend beautifully with the tangy marinade. This pickle is often served as a variant to a salad in several Gujarati homes. Several instant and traditional pickles are laid out at the time of lunch or dinner for the diner to take his pick. No Gujarati meal is ever complete without pickles. This pickle does not last for many days, but it is not supposed to as it is meant to be consumed with the meal so that a whole new range of pickles can be prepared for the next meal.
bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana |
bhavnagri mirchi pickle is a mouth-watering accompaniment to enlighten your upvas ki thali. Learn how to make bhavnagri chillies vrat pickle.
This evergreen favourite Bhavnagri chillies are flavoured with sesame seeds and cumin seeds in this upvas ka hari mirch ka achar. Besan is replaced with water chestnut flour, also called as singhada ka atta, to make this accompaniment qualify for a fast.
To make bhavnagri mirch pickle vrat recipe, heat the oil in a non-stick kadhai and add the sesame seeds and cumin seeds. When the seeds crackle, add the water chestnut flour and cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked. Add the bhavnagri chillies, lemon juice and rock salt and cook on a slow flame for 5 minutes, stirring once in between. Serve immediately.
While we have used rock salt in this bhavnagri chillies vrat pickle, you can use table salt if you wish to. Ready in just 8 minutes, it’s worth trying your hands on this regional favourite.
Serve Bhavnagri Chillies as an accompaniment to a faraali meal of Rajgira Paneer Paratha, Minty Sanwa, Rajgira ki Kadhi , Kand Aloo Pakoda and Singhada Sheera.
Tips for bhavnagri mirch pickle vrat recipe. 1. Thick bhavnagri green chillies are best selected for this pickle. 2. Cut them into thick roundels to enjoy their perfect crunch. 3. If refrigerated, it stays fresh for 2 to 3 days, but remember to re-heat before serving.
Enjoy bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana | with recipe below. hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with 11 amazing images.
hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi is a yummy, spicy accompaniment is sure to jazz up any meal with its spiky flavour and tantalising aroma! Learn how to make Indian mirchi fry.
To make hari mirch fry, remove the stem and slit the green chillies lengthwise using a sharp knife. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 minutes. Add the coriander-cumin seeds powder, chilli powder, lemon juice and salt, mix well and cook on a medium flame for 30 seconds. Serve hot.
Light green chillies are sautéed in oil and perked up with everyday ingredients like dhania-jeera powder and chilli powder is instant green chilli fry. A dash of lime juice helps to boost all the other flavours, making the masala hari mirchi an unbeatable tongue-tickler!
These instant green chilli fry are often served as a bite on with snacks like Vada Pav, Kaanda Bhajji Pav , Ganthias, Moong Dal Pakoda etc. and are also a part of the Gujarati thali; which is a set meal of farsans, main courses and desserts.
Tips for hari mirch fry. 1. Use the light green chillies as they are less spicy. But if you want it spicier, you can use medium spicy green chillies. 2. Use a broad pan for this recipe as sauteeing is easier and uniform. 3. Do not over sautee after adding lemon juice at step 3, else the lemon juice might lend a bitter flavour.
Enjoy hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with step by step photos. This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it.
The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.
bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with 9 amazing images.
bhavnagri mirchi recipe is a classic instant pickle which is not very spicy and easy to make. Learn how to make fresh bhavnagri chillies pickle Indian style.
To make bhavnagri mirchi, heat the oil in a non-stick pan, add asafoetida, bhavnagri chillies, turmeric powder, black salt and salt and mix well. Cook on a slow flame for 1-2 minutes, while stirring once in between. Add coriander seeds powder and mix well and cook on a slow flame for another minute. Serve hot.
This Gujarati bhavnagri chilli pickle made with easily available ingredients takes only 5 minutes to make. You are sure to enjoy its crisp texture minus too much spice. They are typically served as a part of a Gujarati meal with puris, Kadhi, rasawala bateta nu shaak and rice. You can also serve it with plain paratha or masala paratha.
All the spices like asafoetida, turmeric powder, black salt and coriander seeds powder together enhance the taste and flavour of this fresh bhavnagri chillies pickle Indian style. A variation to this pickle is stuff the bhavnagri chillies with a mixture of amchur powder, black pepper powder salt and deep fry them.
This healthy Bhavnagri mirchi ka achar is a healthier than most other pickles as it makes use of very little oil and salt. You can opt for this achar and be assured of controlled calorie and fat intake. Rich in vitamin C , bhavnagri chillies protect and maintain the lining of the heart. Low on the glycemic index (40) colourful capsicum are immune boosters. With 9 calories per tbsp per ¼ cup, this pickle can be a part of your healthy menu.
Tips for bhavnagri mirchi. 1. While buying fresh bhavnagri chillies look for crisp unwrinkled mirchi. Make sure they are bright green coloured and unbroken. 2. Use a broad non-stick pan so cooking is uniform and quick. 3. Remember to cook on a slow flame, so the chillies do not burn.
Enjoy bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with step by step photos. Jaggery is referred to as "gol" and mangoes are known as "keri" in Gujarat. In the past, this pickle entailed a lengthy process as salt and turmeric powder (haldi) was applied to the raw mangoes and filled in jars for 2 to 3 days after which the mangoes were sun-dried for 5 to 6 hours. As the name suggests, this recipe is a quicker version of the traditional Gujarati pickle. I have found my own shortcut for this recipe without sacrificing its flavour. Now there is no need to sit and wait for the mangoes to dry in the sun. Just follow this easy to prepare recipe. Golkeri is an ideal accompaniment for muthias.
An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic.
Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes.
This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry.
Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi. Sambhaar plays a versatile role in the preparation of many spicy pickles. It is a blend of split mustard seeds (rai na kuria), chilli powder, turmeric powder, asafoetida and salt. To make the sambhaar slightly moist, I have added mustard oil. This sambhaar is very handy when making instant pickles at home for lunch or dinner. My family enjoys the instant carrot pickle I serve them for lunch. Just about 15 minutes before lunch, I apply salt and a pinch turmeric powder to the carrots and keep them aside for some time after which I combine the carrots and the prepared sambhaar. This pickle is ready within 15 minutes and I serve this with hot phulkas for lunch.