Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Saturday, December 6, 2014

Tuna pickle


Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
 I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


  1. For 1 kg boneless Tuna fish :
  2. 2tsp Pepper Powder
  3. 2tsp Turmeric powder
  4. Salt to taste
  5. 1/2 liter sunflower oil
  6. 2tsp Mustard seeds
  7. 2 spring curry leaves
  8. 3Tsp Sliced ginger 
  9. 3-4 Onion (Medium) Chopped
  10. 1 whole Garlic bulb (peel and chopped)
  11. 10 Green chillies ,slit length wise
  12. 1 cup Vinegar
  13. 2tsp Sugar
  14. Salt to taste

Grind to a paste :

  1. Spicy Chilly powder - 1/2-3/4 cup
  2. Kashmiri chilly pwdr - 2 tbsp
  3. Ginger (sliced) - 1/4 cup
  4. Mustard seeds - 1 tsp
  5. Methi seeds - 1 tsp
  6. Vinegar - 1cup

Method ;

  • Cut the fish into boneless bits. Wash, clean and marinate with salt, pepper & turmeric powder. 
  • Heat oil in a kadai or in a deep pan. Now deep fry fish pieces on medium flame till golden brown and take it out on to a plate.
  • Now prepare the pickle masala in the same oil in which the fish was fried. Add mustard seeds, curry leaves,onion, green chillies, ginger & garlic one-by-one and saute till the onions turns to golden colour.
  • Add ground chilly paste and fry over low flame till the mixture leaves the sides of the pan.
  • Add vinegar, salt and sugar and mix it well.
  • Let it boil once. Now remove from fire.
  • Add fish into gravy when its warm. Mix it well.
  • Now let it cool completely. Store in air-tight bottles.
  1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
  2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for worries. I hope this helps.
  3.  You can use any type of boneless fish or fillet for making this pickle.

Thursday, December 13, 2012

Garlic - carrot pickle
Here is the easiest way to make pickles.It is much faster than the old method your grandmother used to with the tons of pickling salt and de-scumming the brine! This method is so easy,anyone one can do this!
  • 1 cup Garlic cloves ( peeled)
  • 2 Medium sized carrots ( cut into 1" long pieces)
  • 1tbsp Vinegar
  • 10-12 Whole dried red chillies
  • 1tsp Coriander
  • 1/2tsp Cummin/Jeera
  • 7-8 Pepper corns
  • 1tsp Mustard seeds
  • 8-10 Methi seeds
  • 1 Marble sized ball of tamarind
  • 1/4 cup Mustard oil
Cooking Directions

  • Apply salt and vinegar to carrot pieces and leave it for 30 mins.

  • In the meantime half boil garlic in 1 cup of water,drain and let it dry completely.

  • Now roast all the ingredients separately till you get, nice aroma of the spices and turns light brown colour.
  • First finely powder the roasted chillies,coriander,cumin,tamarind and pepper.
  • Now add mustard and methi to the same chilly powder and powder coarsely and our pickle masala is ready .

  • Now heat oil in a pan and stir fry garlic for 20-30 seconds ( do not brown the garlic).

  • Add in ground pickle masala and switch off the gas.
  • Let it cool down completely .
  • Now mix the garlic mixture to the pickled carrots and mix it well.Our Pickle is ready.
  • You can have it fresh or keep it at least 4-5 hours before serving.
  • Keeps fresh for a couple of weeks or can be refrigerated for couple of months 

Tuesday, December 4, 2012

Surnu-Ambuli Adgai( yam - raw mango pickle)

yam-raw mango pickle

 This pickle is not very long lasting but can be stored for a week if refrigerated. Adgai is typical konkani pickle with the combination of steamed or boiled mangoes and jackfuits are well,like mango and yam or unripe mangoes.This goes well with our konkani style string hoppers/shevai/idiappam or with any types of dosa.This pickle is quite famous in our GSB wedding receptions with the combination of unripe mango and jackfruit during the summer season.
Prep time: 40 mins
Cook time: 20 mins
  • 1 cup Yam ( cut into long 1 inch pieces)
  • 1/2 cup Unripe mango ( cut into cubes)
  • 15 Dried red chillies
  • 1/4 tsp Turmeric powder
  • 1tsp Coriander seeds
  • 1tsp Mustard
  • 10 Pepper corns
  • 5-6 Methi/Fenugreek seeds
  • 1/2tsp Asafoetida
  • 1/2tsp Mustard
  • 1spring Curry leaves/kari bevu/kadi patta
  • 2tsp coconut oil
Cooking Directions

  1. Apply salt to yam pieces and keep aside for 30 mins.
  2. After 30 mins squeeze the water from the yam and deep fry till golden brown.
  3. Dry roast red chilles,coriander seeds,pepper,mustard,methi,asafoetida and turmeric on low flame and powder together .
  4. Dissolve the 3-4tsp of salt into 1/2 cup of water and bring to boil.Let it cool completely before using.
  5. Now grind the powdered ingredients with a portion of the salt water to a smooth paste.Recover adhering paste with the remaining salt water from the mixer jar and mix it with original paste.
  6. Now add mango pieces to this paste and mix it well.
  7. Lastly add the fried yam pieces and mix it again
  8. Now prepare tempering.Heat oil in a pan,add mustard and curry leaveas and pour this over the hot pickle and it is ready .
  9. Do not keep this for more than couple of days unless refrigerated.
Shevai/string hoppers and Adgai pickle

Saturday, September 1, 2012

Miskut ..A goan stuffed mango pickl

This is a typical Goan style pickle prepared in every household when summer makes way for mangoes. One of my friend from goa introduced me to this pickle....This Pickle is different from the rest in its preparation as the mangoes are Stuffed with the "Pickle Masala" specially prepared using fenugreek, asafoetida and mustard which gives it a nice aroma and the flavour.
  • 20 green tebder mangoes( small variety)
  • 3/4 cup Chilliy powder
  • 1tbsp Fenugreek/methi seeds
  • 2tsp Asafoetida/hing
  • 2 cups Crystal salt
  • 3 cups ground nut/ veg oil
  • 1cup Mustard seeds( use smaller type)
  • 2tsp Turmeric powder
stuffed goan style mango pickle "Miskut"
Cooking Directions
  1. wash and wipe the mangoes well.
  2. Slit them into lengthwise leaving the seeds inside
  3. Now stuff each mango with salt and arrange this in a big plastic bowl and cover it with a plate and keep some heavy weight for 4 days.Do not forget to mix it daily gently with a spatula.
  4. On the forth day dry roast half of the mustard and fenugreek separately, Then add turmeric powder and asafoetida powder and mix all together when it is still hot. let it cool down then pound it to powder.
  5. Heat the oil till smoke appears over the oil and switch off the gas.In that add remaining mustard seeds and allow it cool completely.
  6. Now open the lid from the bowl and collect the water that settled in that bowl.
  7. Now mix the chilly powder and pound spices using that water collected from the mangoes and keep aside.
  8. Now wear plastic gloves and remove the seed from the mangoes and stuff the masala into each mango and secure it with a thread/twine.
  9. Arrange all the mangoes in a sterilized jar and gently pour boiled and cooled oil over the mangoes.The oil level should be an inch above the mangoes.
  10. The pickle is ready to eat after a month.

Friday, July 6, 2012

Limbiya kanchi/Salted lime with green chillies and ginger

Every year during summer my mom used to make variety of pickle but i have always been afraid to make any sort of pickle especially without oil .I first tried this when my son was ill few years back He was very fussy about the food so thought of some salted lime which is available through out the year unlike mango for which we have to wait for one whole year.Actually my son and husband both love this pickle as it is mild and less spicy and zero oil pickle.This is the reason i thought of making this pickle.Earlier my mom used to send me this pickle .But that year  i prepared it all by myself and it was just like my mom's.In konkani we call this pickle "Kanchi".This goes well with our Boiled rice pyej/rice kanji


Lime or lemon -10
Green chilly-5-6


  • Wash the lime thoroughly .wipe dry with a clean cloth and leave on a clean cloth to dry for some time.Once it is completely dry chop each lime into 5-6 pieces.Same way cut the chillies into 1" pieces and ginger into juliennes. 
  • Now dissolve salt in 4cups of water and add lime,green chillies and ginger and bring to boil.Let it cool completely.
  • Now transfer this into sparkling clean container preferably ceramic jar or glass jar or any non-reactive container will do.
  • Leave it as it is for 10 days.You can either refrigerate or can store in a cool dry place to pickle.
  • Remember to stir once in 2days.Normally i refrigerate my pickle so i hardly touch for 10-15 days.
  • The self life of this pickle is a year but i prefer making  this in small quantity.Sothat every 6 months i make fresh batch of pickles.

Tip: Always use fresh thinner rind lemon for this pickle.

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