Popular Indian Chutneys and Pickles Cooking Recipes

Popular Indian Chutneys and Pickles Cooking Recipes

Garlic Pickle Cooking Recipe

Popular Indian Chutneys and Pickles Cooking Recipes 1

A very easy pickle to prepare. It helps in also digesting the food besides adding zest to the food.

INGREDIENTS
Makes 500 gm

  • ½ kg garlic – peeled
  • ½ cup mustard oil
  • % cup vinegar
  • 25 gm (5 tsp) salt
  • 2 tsp ground turmeric (haldi)
  • 4 tsp red chilli powder
  • 4 tsp ground mustard (rai)

COOKING METHOD

  • Peel the garlic. Heat mustard oil to smoking point. Reduce heat. Add all the garlic together. Cook for 2 minutes on low heat. Let it cool.
  • Heat vinegar in a separate pan. Remove from heat. Add salt, turmeric, red chilli powder and ground mustard.
  • Mix the garlic in oil to the masalas in vinegar. Fill it in dry bottles. This pickle can be eaten immediately also.

Hari Chutney Cooking Recipe

Popular Indian Chutneys and Pickles Cooking Recipes 2

A green (hari) chutney prepared front fresh coriander and mint leaves. As long as this chutney is there with my meals, I can enjoy anything without creating a fuss. My favourite!

INGREDIENTS
Serves 4

  • ½ cup mint leaves (pudina leaves)
  • 1 cup fresh coriander (hara dhania) – chopped along with stems
  • 2 green chillies,
  • 1 onion – chopped (½ cup)
  • 1½ tsp dried mango powder (amchoor)
  • 1½ tsp sugar
  • ½ tsp salt, or to taste

COOKING METHOD

  • Wash coriander and mint leaves. Grind all the ingredients together to a smooth paste. Serve with snacks or with meals.

Coconut & Peanut Chutney Cooking Recipe

Popular Indian Chutneys and Pickles Cooking Recipes 3

This authentic chutney originating from Southern India, is superb with all types of bean and lentil appetizers. Fresh coconut is traditional, but to make the procedure simpler, you may opt for the desiccated coconut instead.

INGREDIENTS
Serves 6

  • ½ cup freshly grated or desiccated coconut
  • ½ cup roasted peanuts (without the red skin)
  • 1 green chilli – chopped,
  • 1 onion – chopped (½ cup)
  • ½ tsp salt, or to taste,
  • ½”/1 cm piece ginger,
  • 1 cup yogurt – approx.

TEMPERING

  • 1 tbsp oil,
  • 1 tsp mustard seeds (sarson)
  • 1-2 dry, red chillies – broken into bits,
  • a few curry leaves

COOKING METHOD

  • Grind all ingredients of the chutney adding enough curd to get a thick paste of soft dropping consistency. Keep aside in a bowl.
  • To temper the chutney, heat 1 tbsp oil. Add mustard seeds. When they splutter, add broken red chillies and curry leaves. Remove from heat and pour the tempered oil on the chutney. Mix lightly.

Gobhi Shalgam ka Achaar Cooking Recipe

Popular Indian Chutneys and Pickles Cooking Recipes 4

Make up your mind to pickle seasonal vegetables and enjoy them throughout the year.

INGREDIENTS
Makes 2 kg

  • 2½ kg – cauliflower (gobi),
  • carrots and shalgam (all 3 vegetables mixed together)
  • 100 gm garlic – ground to a paste,
  • 100 gm ginger – ground to paste
  • 100 gm ground mustard (rai powder),
  • 3-4 tsp turmeric (haldi)
  • 100 gm red chillies (for a hot pickle, add more chillies)
  • 500 gm jaggery (gur),
  • 2 cups (500 ml) white vinegar
  • 500 gm mustard oil,
  • 25 gm dried fenugreek leaves (kasoori methi),
  • 100 gm salt

COOKING METHOD

1. Peel carrots and shalgam (turnips). Cut carrots into fingers, shalgam into round slices and gobi (cauliflower) into medium sized florets. Boil water in a big pan. Add vegetables. Remove from fire immediately. Let the vegetables be in the hot water for about 5 minutes. Keep aside.

2. Remove the vegetables from the water with a slotted spoon and dry them on a clean cloth in the shade.

3. Next day, heat oil to smoking point, reduce flame. Add garlic paste and fry till light golden. Add ginger paste and fry till light brown. Remove from fire.

4. Add salt, mustard powder, dried fenugreek leaves, red chilli powder and turmeric to the ginger-garlic mixture. Smear the dried vegetables kept in a large pan, with this masala and transfer them in a jar.

5. In a clean dry pan heat vinegar, add gur to it and cook till gur dissolves. Strain it, cool and add it to the pickle in the jar. Shake well so that it mixes evenly with the vegetables. Keep the pickle in the sun for 4-5 days.

Note:

  • If you want the pickle to be sweet, reduce the chillies and increase the gur according to taste.
  • If you like the pickle to be soft, boil the vegetables for 2-3 minutes and then remove from fire.

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