Lemon Pickle | Instant Lemon Pickle | Boiled Lemon Pickle | Elumichai Urugai | Instant Naranga Achar

I know many of you are not fan of lemon pickle. Even I am not. But the hubby devours this pickle. That is why I make this at least once a year. It is very simple and easy to make. Just make sure that you do not boil the lemons for a long time. Else it will start oozing out all juice and the pickle tends to become very sour. You need to boil just enough to make them soft so that the flavours sink in nicely :) And as far as possible do not use a plastic container to store the pickles. It tends to get spoilt very fast. So let's now see how to make this easy to make, instant lemon pickle, shall we?

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Lemon	-	Around 10-12 normal sized ones
Salt	-	As Needed
Gingelly Oil	-	¼ Cup
Mustard	-	1 tsp
Asafoetida	-	2 tsp
Red Chilly Powder	-	1 tbsp
Turmeric Powder	-	½ tsp
Mustard	-	2 tsp
Fenugreek	-	2 tsp
Mustard-Fenugreek powder	-	½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Rinse the lemons nicely in water. Then pat it dry using a kitchen towel. Then cut the lemons into 4 pieces. Then take the cut pieces in a pan. Add required salt and give a mix. Then boil them in medium flame for 3-4 minutes till they become soft. Then switch off the flame

3. Take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Splutter the mustard seeds

4. Then add asaoetida, don't go stingy here :) Add it liberally

5. Now add red chilly powder, turmeric powder and saute for a minute

6. Pour this tadka on to the boiled lemon pieces

7. Give a nice mix and then add the pickle powder - mustard and fenugreek powder and give a nice stir. Pickle is ready 

8. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it

Notes:

• Do not boil the lemon for a long time. It will ooze out all the juice and the pickle will become very sour. Just to make them a little soft is fine
• Store in a clean and dry glass container for longer shelf life
• Refrigerate if possible after a day of making the pickle for longer life
• Always use a clean dry spoon to take the pickle from the bottle
• Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,
Chitz

Instant Mango Pickle | Manga Achar | Manga Urukai | Raw Mango Pickle

I make this pickle almost every year. This year I made it twice :)  So you can understand how easy it is to make :)  During summer, I almost always have the pickle powder (mustard-feungreek powder) ground in bulk and stored. So it is a breeze to make the pickles as and when needed.. This pickle is the family favorite and is loved by all. Now who can say no to fiery, salty and sour lip smacking mango pickle na :) The more it sits the more darker and tastier it gets.. So shall we see now how to make this yummy and easy pickle?

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Raw Mango	-	3 medium sized ones (cut into small pieces)
Salt	-	As Needed
Gingelly Oil	-	¼ Cup
Mustard	-	1 tsp
Asafoetida	-	2 tsp
Red Chilly Powder	-	1 tbsp
Turmeric Powder	-	½ tsp
Mustard	-	2 tsp
Fenugreek	-	2 tsp
Mustard-Fenugreek powder	-	½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Rinse the mango nicely in water. Then pat it dry using a kitchen towel. Then cut the mango into small quarter inch pieces. You can remove the skin or keep it as per your wish. I always keep the skin and discard the seed. After cutting the mango into pieces, add required salt to it and mix well and keep aside in a clean and dry container. If you like, you can leave it like that for 3-4 days for the salt to nicely soak in. Else you can make the pickle instantly as well 

3. Take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Splutter the mustard seeds

4. Then add asaoetida, don't go stingy here :) Add it liberally

5. Now add red chilly powder, turmeric powder and saute for a minute

6. Then add the mustard-fenugreek powder

7. Give a nice mix and then add the cut mango pieces and give a nice stir and switch off the flame 

8. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it

Notes:

• Store in a clean and dry glass container for longer shelf life
• Refrigerate if possible after a day of making the pickle for longer life
• Always use a clean dry spoon to take the pickle from the bottle
• Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,
Chitz

Instant Gooseberry Pickle | Instant Nellikai Pickle | Amla Pickle | Easy Nellikka Achar

Is Amla something that you would like to eat raw? I don't.. I like it when brined or made into a pickle or maybe a chutney or something.. I think it's coz of it's bitter taste and many would agree with me on that.. But it's a very healthy berry loaded with Vitamin C and antioxidants and many other minerals and vitamins. I don't have to elaborate that it's widely used in Ayurvedic medicines and treatments.. They are also low in calories and fat and cholesterol free. 

I have heard that it doesn't lose it's medicinal properties much even after cooked or pickled.. Not sure if it's true.. But believe me when I say that this recipe is one of the best and can make any gooseberry hate eat some ;) There is jaggery added to balance the bitterness and that gives a lift to this pickle :) We love this pickle and make it whenever I find some gooseberries :) So let's see how to make this lip-smacking pickle!

 

Preparation Time : 5 minutes

Cooking Time : 30 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Gooseberry/Nellikka	-	8 nos (1 cup after de-seeding)
Turmeric powder	-	½ tsp
Salt	-	As Needed
Gingelly Oil	-	¼ - ½ cup
Asafoetida	-	2 tsp
Red Chilly Powder	-	1 tbsp
Jaggery	-	½ cup
Lemon jucie/Vinegar	-	Juice of ½ a big lemon/ 3 tbsp vinegar
Mustard	-	2 tsp
Fenugreek	-	2 tsp
Mustard-Fenugreek powder	-	½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Boil the gooseberries with salt and turmeric powder for 10-12 minutes or until cooked. Alternately you can pressure cook for 1 whistle

3. Once cooked, remove the seeds. The gooseberry will have natural cut marks on it. Gently use a knife to remove one wedge and then the remaining wedges can be removed gently using hands. Then remove the seeds and keep aside. If you want to make even smaller pieces, then go ahead and chop them

4. Now take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Then add asaoetida, don't go stingy here :) Add it liberally

5. Then add red chilly powder and saute for a minute. Then add the boiled gooseberries

6. Now add the jaggery. I have used powdered organic jaggery. So added it directly. If using normal big roundels of jaggery, then scrape and take the required amount of jaggery in a pan. Add 2 tbsp water and heat it so that it dissolves completely. Allow it to cool and then filter off the impurities. Do not add more water as it can spoil the pickle. Now add the filtered jaggery syrup to the gooseberries

7. Give a nice mix and then bring it to a boil. Now switch off the flame and add the mustard-fenugreek powder and give a gentle nice stir

8. Then add lemon juice or vinegar. Not both, either one and mix gently

9. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it

Notes:

• If you do not like gooseberry bites in your pickle or want to mask it all together, after cooking the berries, mash them into a smooth paste 
• Add either lemon juice or vinegar. Don't add both. I would suggest to go for lemon juice
• Store in a clean and dry glass container for longer shelf life
• Refrigerate if possible after a day of making the pickle for longer life
• Always use a clean dry spoon to take the pickle from the bottle
• Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,
Chitz

Karuvepilai Era Thokku - Curry leaf Prawn curry

Prawns cooked in coconut-curry leaf paste

Yes !!! It does look like am going overboard on prawns rite?? Well, I got hold of some fresh prawns and I guess I got a little excited.. We do not get much of fresh prawns here, rather  it's always the processed and packed ones. And the zest was more coz I get to peel and devein the prawns all by myself. Yes, now some of you might be thinking, 'Is it actually that great an accomplishment??' 

Nah.. must not be.. But all through my childhood I have watched my mom and grand mom and aunties do that.. And when they did that the general instruction for all the kids around was 'STAY AWAY'..But I was very intrigued and would watch them and ponder on how quick and swift and meticulous they were in that process.. A twist and a pull and a rinse.. And there goes the soft flesh to the pot. I should say that I was a little scared too.. 'Won't the sword like spines on the top of their heads hurt your fingers, if you were this fast????' 

Those were the wonderings of a small kid.. Now that I have mastered thy art myself, I do not see or wonder on the risk, rather enjoy it ;) And now back to the recipe, last week I saw a different Chettinad recipe on prawns in Asianet plus channel. I knew I should make it  and share it here. And my instincts were not wrong... Instant hit.. Deeps and I loved it...

Serves: 2 persons

I Took:

Preparation Time : 20 minutes

Cooking Time : 40 minutes

I Used:

Prawns	-	200 gm
Curry leaf	-	½ cup
Coconut	-	10 sprigs
Shallots	-	6-8 nos (sliced)
Tomato	-	1 no (medium sized - chopped)
Ginger-Garlic paste	-	2 tsp
Tamarind pulp	-	2 tbsp
Mustard	-	½ tsp
Fenugreek	-	¼ tsp
Fenugreek-Mustard powder	-	2 tsp
Coconut Milk	-	3 tbsp
Gingelly Oil	-	1 tbsp
Turmeric powder	-	½ tsp
Salt	-	As Needed

The Way:

1. Clean and wash the prawns 
2. Grind together coconut and curry leaves in a mixie by adding a little water. Keep the paste aside
3. Heat oil in a kadai. Add mustard and  fenugreek
4. When it splutters, add shallots and saute
5. As the shallots start to change colour, add tomatoes and saute till they become mushy 
6. Now add the coconut-curry leaf paste and saute 
7. When it starts losing water, add ginger-garlic paste and saute till the raw smell fades off
8. Add the tamarind pulp, salt and mix. Add the cleaned prawns and required amount of water to cook the prawn
9. When the prawns are almost done, add the fenugreek-mustard powder and the coconut milk
10. Cook till the prawns are done. Garnish with coriander leaves

Notes:

Dry roast equal amounts of mustard and fenugreek. Grind them in a mixer for the fenugreek-mustard powder

Cheers,

Chitz