2 Home made Pickles - Mango & Fresh Mixed Vegetable
HOME MADE PICKLE
Pickles, even homemade ones generally take time to prepare as they need to sit for a while in the salt and spices before they are ready to be served. The fresh pickle recipes I share here are fairly instant and because of this they are popularly made and served during special family get togethers and weddings where one may need to have them at home for large groups.
Personally, I am not a big fan of pickles except for the fresh ones I share here. These are my go-to favorite even above the long laborious oil based popular ones we commonly find in the stores.
I have shared two recipes here.
FRESH GREEN MANGO PICKLE
FRESH VEGETABLE PICKLE
Do try them out and let me know how you liked them.
And again, tweak them as needed.
PLEASE FOLLOW THESE IMPORTANT PICKLE MAKING GUIDELINES
or you may land yourself in a pickle if you know what I mean!;)
Make sure to use dry utensils. Wipe everything - bowls, grinder, spoons dry before you begin. The more water we use, the lesser time the pickle will keep.
Work with spices and salt as you go. Don’t add too much to begin with.
Use the less processed Rock salt when possible.
To have a well marinated pickle, make sure to start making your pickle the previous day. This is a 24-48 hour Pickle recipe.
NEVER ever store your pickles in plastic. Clean dry glass Mason jars work best.
Keep Pickle refrigerated. They last anywhere from a month to two months. If you have not consumed it all by then of course!:)
To begin with, make small quantities
Play with the vegetables. See what is in the market and try adding them. Hard crisp vegetables and sour fruits work well.
TYPICAL FRESH RAW GREEN MANGO PICKLE - SHREDDED OR CUBED
(As shown in the photo)
Raw Green Mangoes, 2 Medium (Look for sour and crisp ones)
Dry Red chilli (Byadgi) - 20 or Red Chilly Powder
Mustard seeds- 3 tsp
Coriander seeds- 2 tsp
Fenugreek Seeds- 1/4 tsp
Turmeric powder- 1/4 tsp
Asafoetida (Heeng) -1/4 tsp (Paste/Stone better than powder)
Salt - 1/3 cup (I use Rock salt here. It is minimally processed and I find it to have a better preservative quality. Regular salt will do too!
METHOD
Heat a pan (Iron if you have one) and warm the salt for a few minutes. This helps remove any moisture content the salt may have. Keep aside and cool completely.
Wash the Mangoes and wipe them dry. Keep the skin on. Either cube them small or grate them.
In a bowl, mix Mango and 1/2 the salt together well.
In an Iron pan, heat a few drops of Coconut oil (or any other) and roast Byadgi chilies for a minute or so. Do not over do or burn them. Keep aside to cool.
In the same pan add few more drops of Coconut Oil and roast Mustard and Coriander seeds. As soon as you smell the aroma and see a slight color change, add Fenugreek. As the Mustard starts to pop switch off the gas and add Heeng. Mix well. Add turmeric. Mix again. And allow it to cool.
Keep an eye through this process, over frying or burning the spices change the taste of the pickle.Once cooled grind the chilies and the above mix fine in a grinder.
Add the above to the salted Mango dish as needed. Taste and adjust the Salt and Spice mix. Mix well.
Optional - Add a teaspoon of raw virgin Coconut Oil and mix for taste.
Keep the pickle in a glass jar for a good day or two so it marinates well.
Keep refrigrated and enjoy!
FRESH MIXED VEGETABLE PICKLE
This fresh pickle is probably my most favorite of all. Pick fresh and crisp vegetables. Mix it up and have fun. Start this the previous day so the vegetables marinate well in salt before you prepare the chili mix the next day. If you cannot find Raw Mango then try making the same with lemon or lime juice. I have not tried it but have heard some who have tried and loved it. Amla/Gooseberry is also a sour fruit that works well.
Raw Mango, medium sized chopped- 2 cups
Assorted Mixed Vegetables 1 1/2 Cups - Carrots, Cauliflower florets, Tendli (Ivy Gourd), Amla/Gooseberry, Ginger, Mango Ginger, Crisp Green Chilli (I tried once with Texas local Hatch chilies - yum!, Green Apple; Go with what is fresh, crisp and available.
Byadgi Dry Red chilli - 20 ( You may use Byadgi Chilli Powder or Kashmiri Chilli powder instead)
Mustard seeds- 3 tsp
Turmeric powder- 1/4 tsp
Asafoetida (Heeng) - A big generous pinch
Salt - To Taste
METHOD
Chop all vegetables finely. Add salt and keep aside overnight or for a few hours to marinate.
Boil 2-3 cups of water and keep aside to cool.
Spice Mix - Heat a small pan and lightly roast chilies and mustard seeds with or without a few drops of Coconut oil. Turn the gas off and add Turmeric and Heeng. Grind well to a fine powder.
Add to the vegetable mix. Add boiled and cooled water teaspoon by teaspoon to get the right medium thickish pickle consistency.
Mix well and keep in the fridge to marinate overnight.
Next day, do a taste test again. Add Salt and Heeng as needed.
This keeps well in the fridge for 2 months or so. Enjoy!