Karonde (Carissa carandas) Ka Bina Tel Ka Aachar (No oil pickle of Carissa carandas)

 

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Pickle with health benefits.

Karonda helps in improving appetite and digestion and helps in easing few other bile related disorders. It is extensively used in Ayurveda.

Ingredients

Karonda – 250 gms

Asafoetida (Heeng) -2 tsp

Sea Salt – as per taste.

Method

Wash and dry the Karonadas. Cut in half. I don’t deseed them but if you want you can deseed them.

In a bowl mix cut karondas with salt and heeng.

Bottle the pickle in glass jars or those traditional Indian pickle jars. Cover the jars with thin cotton/muslin cloth and keep in sun for around a week. After a week, your pickle would be ready to consume.

Things to be noted: Please ensure that all the karondas, vessels and utensils one is using are completely dry (no traces of water). You would see some water in the pickle jar, don’t be worried, it is the moisture released by the karondas when mixed with salt. Within a week time this water or juice would thicken a bit.

The pickle stays fresh for around 2-3 months and if one keeps it in refrigerator, it can stay fresh longer.

I have used sea salt. Sea salt helps in keeping the pickle intact for a longer period as compared to our regular iodised salt and also gives a very distinct flavour. Regular salt also can be used. Salt quantity depends on one’s taste.

 

Kacchi Haldi Ka Achaar (Raw Turmeric Pickle)

 

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A unique pickle recipe, shows how rich the pickling tradition is in India.

Pickle with health benefits.

Ingredients

Kacchi Haldi (Raw Turmeric) – 1 kg (used our home grown produce)

Lemon – 1 Kg

Green Chilly – 150 gms

Fennel Seeds (Moti Saunf) – 1 tbsp

Rai – 1 tbsp

Asafoetida (Heeng) -2 tsp

Sea Salt – as per taste. (around 25-30 gms)

Method

Wash and clean the raw turmeric. Remove water by either keeping them on kitchen towel or wiped them clean with muslin cloth. Dice in thin slices or grate it. Keep aside.

Wash the green chillies. Slit the chillies in two parts.

Dry roast fennel seeds and rai seeds. Roughly grind them into a coarse powder. I used a mortar and pestle to do this

Take out the juice of all the lemons. In a bowl mix the raw turmeric, green chillies, powdered spices, heeng and sea salt. Mix well. Now add lemon juice.

Bottle the pickle in glass jars) or those traditional Indian pickle jars. Cover the jars with thin cotton/muslin cloth and keep in sun for around 2 weeks. After 2 weeks, your pickle would be ready to consume.

Things to be noted : The pickle should be completely soaked in lemon juice. Please ensure that all the vegetables, vessels and utensils one is using are completely dry (no traces of water).

There are recipes of the same pickle where people use mustard oil / vinegar. I prefer it oil free. The pickle stays fresh for around 6-7 months and if one keeps it in refrigerator, it can stay fresh till the time you make the next pickle (i.e. 1 year).

I have used sea salt. Sea salt helps in keeping the pickle intact for a longer period as compared to our regular iodised salt and also gives a very distinct flavour. Regular salt also can be used. Salt quantity depends on one’s taste. The quantity of material can be reduced. I like gifting pickles and thus the quantity is slightly on a higher side.

The pickle is to be consumed in less quantity as compared to the other pickles.

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Shaljam, Gajar, Gobhi Achaar (Turnip, Carrot and Cauliflower Pickle)

This one is especially for my hubby who is completely crazy about this Punjabi pickle (and I had never tried it). This is my first attempt on making something which I have never tasted (this is only because I am not very fond of turnips).

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Ingredients

Mixed vegetables (Cauliflower, Carrot and Turnip) – 1 kg

Ginger Paste – 40 gms

Garlic Paste – 40 gms

Chilly Powder – 1 tbsp (can be reduced/increased as per one’s need)

Turmeric Powder – 2 tsp

Garam Masala – 2 tsp

Rai – 50 gms (dry roast and coarsely grounded)

Mustard Oil – 250 gms

Jaggery – 250 gms

Methi Daana – 1 tsp

White Vinegar – 1 cup

Salt – as per taste.

 

Method

Cut all the vegetables in medium size. Par boil the vegetables. Drain the vegetables and dry them thoroughly by spreading them on absorbent sheet/towel. Dry them in sun by spreading them in a tray/thali for an entire day.

Day 2 (after drying vegetables in sun for 1 day).

In a pan or karahi/wok, heat the mustard oil (smoking hot). Add ginger, garlic paste, turmeric, rai powder, chilly powder and cook for 5-6 minutes. Add vegetables, garam masala and salt. Cook them (constantly stirring the mix) for 5 more minutes (this helps in removing the water which is released sometimes after adding salt). Remove from heat and keep aside in a vessel.

In another pan, heat jaggery and vinegar together till the jaggery is completely dissolved. Cool it and then add it to the already prepared mix of vegetables. Mix well.

Store them in clean, dry jars. (I usually use glass jars or traditional ceramic pickle jars for storing pickles).

Keep the pickle in sun for 5-6 days. The sourness increases as the pickle gets older, the older the pickle the tastier it is.