832 replies to this topic

[gautam]

Is anyone fond of fresh turmeric pickle?  The few times i have tasted it, the pickle was quite fantastic. Any recipes?


Off topic: Member #2 seems to be getting quite feisty! Anyway, if he will look up Sukhadia's website, last page of "Bengali Sweets" [sic], he might find some new and interesting ammunition against member #1!

[ajit]

Gautamdada, ammunition against member #1 ? Surely he is more to be pitied than shot ?

[Rushina]

Gautam, I love fresh turmeric pickle,

I cut it into slivers along with mango ginger, add a couple of slit green chillies, salt and lemon juice, leave overnight and its ready! Is that waht you were talking about?

I love it with Thai curry!

Rushina

[champa]

Rushina, on Apr 1 2005, 01:57 AM, said:

Gautam, I love fresh turmeric pickle,

I cut it into slivers along with mango ginger, add a couple of slit green chillies, salt and lemon juice, leave overnight and its ready! Is that waht you were talking about?

I love it with Thai curry!

Rushina

is this  called amba haldi? i love that pcikle that gujerathis make. is it available now?

[arnab]

Anjali, on Mar 29 2005, 09:59 PM, said:

But I also wonder if anyone has a recipe for the "upaasache lonache" -- the spicy/sweet/sour lemon pickle? I have been dying to eat it and haven't found any good one yet.

Anjali

upaasache  lonache recipe etc. here

[Rushina]

champa, on Apr 1 2005, 10:58 PM, said:

Rushina, on Apr 1 2005, 01:57 AM, said:

Gautam, I love fresh turmeric pickle,

I cut it into slivers along with mango ginger, add a couple of slit green chillies, salt and lemon juice, leave overnight and its ready! Is that waht you were talking about?

I love it with Thai curry!

Rushina

is this  called amba haldi? i love that pcikle that gujerathis make. is it available now?

Yes Champa it is.

Rushina

[gingerly]

the mango-channa pickle smells really good and the raw channa seems to be softening up quite nicely on day two.

[ravum]

gingerly, on Apr 6 2005, 04:37 AM, said:

the mango-channa pickle smells really good and the raw channa seems to be softening up quite nicely on day two.

Still hunting for good raw mangoes . Gingerly,let me know if the channa softens fully.

[gingerly]

will do.i used the recipe i have ,which is a slight variation on the one you posted(technique and spicing.)it calls for washing and drying the channa,which i did,but the surface seems to remain somewhat plumped up anyway.then they're to be soaked in the liquid from the salted mangoes-not a lot so i used the stuff from the chundo prep going on simultaneously!
i  can't remember when i last had such a case of the droolies,as when peeling,grating and chopping those raw mangoes

[shanta]

Inspired by ravum's recipe and gingerly's picture of the mango+chana pickle, I made some Aam aur Chana Achaar a la ravum & Tarla Dalal. Grated mangoes instead of pieces. Soaked chana, methi in grated raw mangoes and salt overnite, chana had soaked up a bit and was tangy already! It should be ready to eat in 4-5 days.
Turns out the raw mangoes I had were yellowish, so I gave this a try, will make chundo this weekend.

[gingerly]

just thought i'd post the variation.
500gms raw mangoes grated
1 cup chickpeas
2 tbsp salt
2 tsp turmeric powder
2 tbsp fenugreek seeds
2 cups mustard oil(i used 250 ml)
2 tsps mustard powder
6 tbsp chilli powder
2 tbsp powdered fenugreek
3/4 tsp asafoetida

prepare the mangoes by peeling and grating or chopping into small dice.mix with the salt and turmeric and set aside for an hour.
wash the chickpeas and spread on a cloth to dry.
drain and reserve the liquid from the salted mango.soak the chickpeas and fenugreek seeds in this for at least 6 hours or overnight.refrigerate the mango.
heat the mustard oil to smoking point and cool.
mix the powdered spices into the mango and chickpeas and pour the cooled oil over.
should be ready to eat after a week.

[gingerly]

checked on the chickpeas today and they're well plumped,crisp and tasting like raw mango-just begging for a hot summer's day and curd rice

[arnab]

arnab, on Mar 16 2005, 01:28 PM, said:

update: the fermentation seems to have finally stopped. the pickle is looking like a real pickle now--the slices have mostly given up all their juices and are beginning to shrink. and it smells very good. i'm going to give it another few weeks.

update. i have started eating the pickle and it is really quite good. i am never buying commercial hot lime pickle again--from now on it is always going to be home-made. now i need to learn how to make sweet lime pickle.

[shanta]

arnab, on Apr 24 2005, 10:50 PM, said:

arnab, on Mar 16 2005, 01:28 PM, said:

update: the fermentation seems to have finally stopped. the pickle is looking like a real pickle now--the slices have mostly given up all their juices and are beginning to shrink. and it smells very good. i'm going to give it another few weeks.

update. i have started eating the pickle and it is really quite good. i am never buying commercial hot lime pickle again--from now on it is always going to be home-made. now i need to learn how to make sweet lime pickle.

Isn't it amazing how those few ingredients turn out to be so tasty or is it the very first pickle one has made?

[loislane]

arnab, on Apr 24 2005, 10:50 PM, said:

now i need to learn how to make sweet lime pickle.

Why not give this a try?

You can reduce the salt to 3/4th cup and chili powder to 4 Tablespoons if you do not want it very spicy.

[jason gogal]

Hello everybody. I recently discovered this forum. I am very fond of South Indian style pickles. If anyone would be so kind as to share some recipes for South Indian style pickles, I would much appreciate it. I am trying to recreate Mother's Recipe Madras Onion Pickle, as it is virtually impossible to buy where I live.

This is a good forum - good contributions.

Thanks!

Jason

[shanta]

Welcome to AS, Jason! Good to see you here!

[gingerly]

arnab, on Jan 14 2005, 01:28 AM, said:

lime pickles--the sweet "white" home-made ones i've had in the homes of rajasthani and punjabi friends

do you remember if these had the rind grated off ?

[jason gogal]

shanta, on Apr 28 2005, 06:28 AM, said:

Welcome to AS, Jason! Good to see you here!

Thank you Shanta! I have very much enjoyed reading the old posts to this thread.

I liked the photoshopped map of India.

I am fortunate to have found such a rich resource of cooking enthusiasts!

Now, if I can only get a copy of Usha's Pickle Digest or Mallika Badrinath's pickle cookbook!  

[shanta]

Achars - any takers for the karela achar?

[lakme]

Shanta,

My friend makes a mean achar with red cabbage that's out of this world. I must wangle the recipe out of her! Does anyone use red cabbage for anything other than salad?

Lakme

[Thelonious Monkey]

Is it possible to get fresh turmeric in Los Angeles? If so where?

[jaiphal]

I have a question that applies to chutneys and pickles as well, and was hoping someone might be able to help.

This week I bought a 1 lb. jar of hot mango chutney at Sinha/Foods of India on Lexington Ave. in NYC. It's the store's own brand (ingredients: mango, sugar, vinegar, salt & spice). It and a variety of other Sinha chutneys and pickles are on a shelf in the store and not refrigerated. When I got it home and opened the jar, it just *unscrewed* -- there was no vacuum seal or anything (unlike most commercial chutneys, which are packed and sealed like jams or preserves so that the lid "pops" when you open it). It tasted fine, and I'm storing it in the fridge, but I was wondering if this is problematic from a food storage perspective. How long can "un-sealed" chutneys and pickles safely keep at room temperature, and then under refrigeration? The jar I bought has neither a "packed on", "sell by" or "use by" date...  

[arnab]

disaster: opened my homemade lemon/lime pickle jar today and discovered a nice covering of mold! what went wrong? did i need to refrigerate it? or can this be put down to not enough salt/oil/lemon juice in the pickle?

[loislane]

Sorry to hear that. Could there be a slight chance that some moisture got through?

[jason gogal]

Arnab, is that pickle the one that you played around with and moved from jar to jar and place to place?

On that note, the methi sprouts pickle did indeed mellow on the salt after sitting for some time. I wish I had let the sprouts grow longer than they were, as some of them are not really sprouted enough. I'll know better for next time.

[arnab]

jasongogal, on May 16 2005, 12:11 PM, said:

Arnab, is that pickle the one that you played around with and moved from jar to jar and place to place?

the one and only lime/lemon pickle i've ever made (chronicled in this thread). it was only ever moved from dry jar to dry jar. not sure how moisture might have got in--it wasn't treated any differently after opening from my commercial no-oil, no preservative mother's brand lime pickle.

i did get to eat about a quarter of it before it went bad and it was pretty good.

[jason gogal]

Yeah, the chronicle. Hmm. My guess is that it was contaminated from the excess handling, assuming there was enough salt and the procedure was sound.

On that note, I brought some lemon pickle to work today to enjoy with my quinoa "pongal," tarka dal, and bhangdana chutney!

[shanta]

I think it was not enough salt to begin with and the fermentation/issues with pickles you'd had earlier, and moisture might have caused it to go bad.

My asp. pickle also developed mold a couple of weeks ago
I'm thinking: maybe winter(humidity in air?) is not a good time to make pickles... maybe this was why back in the olden days pickles were made in summers...

[jason gogal]

Some kinds of pickles can certainly be made in winter...but the summer sunlight is very good for destroying contaminations and drying the pickle. Re the humidity - even though the outdoor humidity can be high in winter, indoor humidities are usually much lower. Fresh pack pickles are probably best suited for summer, while cooked-down jam-consistency pickles can be made at any time of the year. For any final drying, a few hours in a barely warm oven are almost as good as sun curing, but without the UV intensity goodness.