Archives

Mango achar

[wpseo_breadcrumb]

Indian style pickled green mango

Mango Achar
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 25 grams
  • Calories: 151
  • Fat: 11 grams
  • Saturated fat: 1 g
  • Unsaturated fat: 9 grams
  • Carbohydrates: 14 grams
  • Sugar: 12 grams
  • Sodium: 134 mg
  • Fiber: 2 grams
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Save Print
Achar simply means pickle. This great tasting pickle is fantastic served with curries. It can also be served simply as it is with flatbreads like chapatis or naans as a snack. The oil will keep the achar preserved but add a little vinegar every now and then to freshen it.
Ingredients
  • Green mangoes – two ( see note)
  • Chilli powder - four tablespoons
  • Turmeric powder - one teaspoon
  • Mustard oil – enough to cover mangoes in glass container
  • Asafoetida – 1/e teasppon
  • Black mustard seeds - ½ teaspoon
Instructions
  1. Heat five tablespoons of the oil in a skillet
  2. Add the mustard seeds. Allow fry gently for thirty seconds
  3. Add the rest of the oil and the remaining spices
  4. Cook over a gentle heat for three to five minutes
  5. Dice the mangos into bite-size pieces
  6. Remove the oil from the stove and allow to cool
  7. Sterilize a glass container
  8. Add the mangos
  9. Pour the chilli-infused oil into the container
  10. Seal with a lid
  11. Keep the Achar in a cool place for about a week
  12. After this, it will be ready to serve
Notes
Use firm underripe mangoes

Keywords: Mango achar

Link button

Indian style pickles

[wpseo_breadcrumb]

 

Indian style pickles
 
Author: 
Nutrition Information
  • Serves: 12 x 50g
  • Serving size: 100g
  • Calories: 185 kcal
  • Fat: 21
  • Saturated fat: 1.4g
  • Carbohydrates: 2.8g
  • Sugar: 2.8
  • Sodium: 6.7g
  • Fiber: < 0.5g
  • Protein: 3.1g
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Save Print
Who would have thought that only centuries ago the Chilli was unknown in India ! Prior to being introduced to it by Portuguese traders in the 16th century Indian chefs used black pepper and other spices to flavour food. Once the Chilli became known, however, it rapidly overtook pepper as the nations favourite. This recipe is a classic example of the Indians fantastic ability to combine capsicums with other spices to create something special. Absolute brilliance that adds great authenticity to your next Indian theme evening.
Ingredients
Pre- preparation
  • Red Chillies – 250 grams
  • Lemon juice - ½ cup
  • Salt – 3 tablespoons
Making spiced oil
  • Vegetable oil – ½ cup
  • Black mustard seeds - 2 tablespoon
  • Turmeric powder - 1 teaspoon
  • Fennel seeds - 2 tablespoon
  • Fenugreek seeds - 1 teaspoon
  • Black pepper corns - 7-8
  • Coriander seeds - 1 tablespoon
  • Asafoetida -1 teaspoon (alternatively use one tablespoon of fresh chopped garlic)
  • White vinegar – 2 tablespoons
  • Sugar- one teaspoon
Instructions
Pre-preparation
  1. Wash Chillies and dry. Allow to rest on a kitchen paper towel to ensure that any moisture is eliminated.
  2. Top and tail Chillies and cut in half length-ways
  3. Place a layer of salt in a flat glass container. Place a layer of Chillies on the salt
  4. Sprinkle another layer of salt over this.
  5. Continue layering salt and Chillies in the way described above until all the Chillies have been used.
  6. Add the lemon juice to the container and cover with cling film. Place in a cool dark place during the day and finally refrigerate overnight
For the spiced oil
  1. Combine all spices with the exception of the black pepper and heat in pan over a low heat to release the essential oils of the spices. This should take two to three minutes. Shake the pan and stir the spices continuously whilst roasting. Be careful not to burn.
  2. Grind roasted spices in a grinder or pestle and mortar until a fine powder
  3. Heat the oil until moderately hot in a saucepan or pot. . Add the peppercorns and allow cooking for one to two minutes
  4. Remove oil from heat and add asafoetida or garlic. Allow to rest for 10 minutes.
  5. Add the ground spices and turmeric. Allow oil to cool
Final Step
  1. Once oil has cooled, remove the Chillies from the salt and lemon juice and add to the spiced oil with the sugar and vinegar. Mix well until all ingredients are combined.
  2. Store in sterilized jars.
Notes
Can be eaten right way but improves with age

Keywords: Indian style chilli pickles

Link button