indian pickle recipe Archives | Sindhi Rasoi |Sindhi Recipes

Ambriyun ji Khatairn

Alka Keswani — Wed, 25 Apr 2012 09:46:42 +0000

I can go on and on about the number of ways raw mangoes (tender mangoes) could be pickled. Starting from North of India and moving towards South, you will probably come across zillion ways to make pickles with mangoes. And no I am not exaggerating ! From the exclusive, patience – testing- sun-cooked pickles that take as much as 2-3 months to mature, to the almost instant mango pickles, we have plenty of variety to pick up from. Today’s recipe is of one of the most favorite pickle of Sindhis, Ambhriyun ( Tender unripe mangoes) Ji Khatairn ( Pickle). Nowadays generally people prefer to make this pickle by mixing store brought Spice mixture ( There are some shops that sell Sindhi Pickle spice mix. If you want to know about them, just drop me a mail. And if you know one in your area, do share it with me). As for this recipe, I have just roasted some whole spices and mixed them to make the spice mixture base. One thing that brings out difference between Sindhi Mango pickle and the one that you get in stores is the colour. The Sindhi style home made pickle is brownish in colour as compared to the bright red coloured pickles you get in stores. Not sure about the reason (whether its the type of red chillies used or if there is any artificial color added to the store brought pickles) , but this time I used three types of red chilly powder to adjust the piquancy and colour. As a result the pickle turned out brighter as compared to the traditional Sindhi Pickle. Scroll down to know the recipe of Sindhi Raw Mango pickle 🙂 Print Ambriyun ji Khatairn Rating 5.0 from 1 reviews Traditional Sindhi Pickle made from tender unripe mangoes, mixed with spices and pickled in Mustard oil Ingredients Unripe tender mangoes 500 gm Salt 110-125 gm ( I used 125 gm and the pickle was bit more salty, so better to reduce the salt to some extent) Turmeric powder 6 tsp Fenugreek seeds (Methi seeds, Hurbho) 50 gm Husked Mustard seeds (Rai Dal) 50 gm Nigella seeds (Basri ja Bhij) 2 tsp Fennel seeds (saunf) 2tbsp Mustard oil 200 ml ( More or less*) Asafoetida Powder (Hing) ¼ tsp Red chilly powder 25-30 gm ( I used 2½ tsp each of Degi mirch powder, Kashmiri mirch powder and Guntur mirch powder) Method Wash and scrub dry mangoes well. Cut into small pieces, discarding the core seed. Ask the vendor if he or she can cut the raw mangoes for you 🙂 Mix the mangoes with salt and turmeric powder and put this mixture in a sterilized jar and close the lid. Place the jar where there is enough sunshine. Leave it aside for whole day in sun. Drain the water and you can use this liquid in pickle by proceeding further or you can further sun dry the mango pieces by spreading them on a clean white cloth for a day or two.This cuts off the moisture content of raw mangoes and thereby reducing chances of the pickle gathering fungus on top. Since we do not have enough space and sunshine to dry out the mangoes, I skipped this step. The drained liquid could be used or discarded. If using, just boil it and let it cool. Heat the mustard oil till smoking point and let it cool completely You can slightly dry roast the spices or use as it is. Since I had some leftover roasted spices I used them and it did enhanced the flavor of pickle. Now mix all the ingredients and mangoes in sterilized jar with airtight lid and shake the jar well. Make sure that the oil floats over the mangoes and spices.Any portion of spice that is above oil will gather fungus or molds.So if needed, just heat some more oil, cool and pour over the pickle. Keep placing the jar in sun, everyday, till about 15 days or so. Keep a check on level of oil. At any moment if oil looks soaked up, just add some more oil. If stored properly, this pickle have a shelf life of about an year, provided the oil is always above the level of pickle and no wet spoon is used to take out portions of pickle. 2.2.6 Here is how the mixture will look like, just after you mixed all the ingredients. Want some more pickle recipes ? Check here

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Tikho Mitho Murbo|Spiced Up Mango Jam

Alka Keswani — Sat, 14 Apr 2012 21:33:18 +0000

So I promised you all that the month of April will be dedicated to pickles and conserves/preserves. So here I am , with yet another simple Mango Jam recipe. Generally a fruit jam is supposed to be sweet with the hint of tartness depending upon the fruit used. I have already shared a simple Mango jam or Murraba recipe here. But this has some basic spices that are normally used in Mango preserve. Something went wrong and I ended up making this spicier version. Interested in hearing the story behind it? I will share it anyways 😉 It so happened that I got unripe mangoes to make mango preserve, in Sindhi style ( Ambh jo Murbo). I just measured out the ingredients to make that preserve and went ahead to make syrup for the same. I should have first peeled the mangoes. Now as the syrup was getting ready, to my horror the ‘unripe mangoes’ have turned into ‘almost ripe’ partially due to the extreme heat of summer and also thanks to my absent mindedness that I left the bag of mangoes very close to my MW/Oven, that was working back to back for cooking food for two lovely guests. And I so very much wanted to serve them a sweet mango pickle. Since the Sindhi Style sweet pickle (preserve) that I am soon to blog about, needs firm chunks of mangoes, it was not possible to make it with mushy mangoes. Well , making jam (Mango Murraba) was easiest option but then the spicy syrup was already made. Going to market to fetch the unripe mangoes was out of question since we were expecting guests and hence I just grated the mushy mangoes to get almost the pulpy stuff. Mixed it with the spicy syrup and continued to cook it on low flame while I got busy to cook dinner . The story ends here, and by the end of it, we got a spicier, tangy, sweet, delicious mango Jam.I named it Tikho Mitho Murbo.Tikho = spicy, Mitho = sweet, Murbo= Jam/preserve…I couldn’t think of any better name. Any suggestions for an apt name for this recipe are more than welcome :-). And oh BTW, my desperate measures to serve our guests the sweet pickle, made me so anxious and nervous that I completely forgot about it while laying the dinner on table ! I realized it only when they left. Real Bummer :-/ Anyways here is the recipe ….. Print Tikho Mitho Murbo|Spiced Up Mango Jam Spiced up Mango jam Recipe Ingredients 1 kg Raw mangoes (Raw, firm, Totapuri or Rajapuri variety) 1 kg sugar (or 1.25 kg if you want it more sweet and less tangy)The proportion should be 1:1 (or 1: 1.25) of mangoes:sugar(in kg) Green cardamons 6-7 Nigella Seeds (Kalonji) 3 tsp Black pepper corns 2 tbsp Bay leaves 2-3 Cinnamon stick ½ inch piece (optional) Red chilly powder 2-3 tsp A glass of water Lemon juice 2 tbsp Method Wash, pat dry and peel mangoes.Grate them with a manual grater. In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need) Heat it, while mixing at frequent intervals till sugar dissolves completely Now add lemon juice.It will help to avoid crystallization of sugar. Skim off any grey foam that collects on the surface. Add the grated mangoes, and rest of the ingredients and mix properly.Beware of the spluttering. Let it boil for few minutes and then put it on medium flame . Keep on stirring carefully at regular intervals. It will take almost 50 to 75 minutes to be cooked properly. When the mixture reaches a consistency similar to that of easily spreadable jam, it is supposed to be done Let it cool properly and store it in sterilized*, airtight glass containers (jars) Notes To sterilize the jars, wash the glass jar well and let these boil for around 15 minutes in hot boiling water.Carefully pick the jars out of the hot water and wipe with clean kitchen towel.Fill these immediately with pickle/jam and secure the lid. The shelf life of this Jam is 4-5 months without refrigeration and about a year if stored in refrigerator, provided that no wet spoon is used to take out portions from the jar and that the lid is secured properly. 2.2.5

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Basar Ji khatain| Onion Pickle| No Oil Pickle

Alka Keswani — Fri, 13 Apr 2012 20:06:39 +0000

Basar Ji Khatain (Basar = Onion, Khatain = pickle, in Sindhi) or ‘Paariyan waari Khatain‘ (water based pickle ) is my most favorite pickle for various reasons. Firstly Onions are my favorite. I love the crunch of onions when added to salads, sandwiches, chaats, paavbhaji etc. Secondly, many people are afraid of making pickles at home because pickles, when not handled properly tend to spoil pretty soon. Not the case with this pickle..the fungus and molds do not appear in the scene here. The worst thing that could go wrong with this pickle is that it may get too sour and change colour to blackish when stored for longer periods. But it seldom last that long. Also generally pickles are very spicy, and most recipes call for enormous amount of oil to preserve the fruits or vegetables. But this pickle is oil free. Most pickle recipes demand various spices, some are easy to fetch while others are hard to locate, especially if you stay away from India or at places where there are few Indian stores. This recipe calls for very few ingredients and those are easily available in your pantry. Majority of pickles need to be stored in sunlight for number of days till they get mature. Also there are some pickles that take as long as few weeks to few months for maturing. This one hardly needs 2-5 days (Indian weather) to be ready to eat and maximum of 7 days if weather is not favorable in your part of the world. Do you need any other reason to make this pickle?..yes ?? Ok..here is another one…..this is a damn tasty, tangy pickle 😉 Note: This Recipe of mine, was published in Mumbai Mirror ( Edition: 12th February, 2012). BTW, all the links of articles related to SindhiRasoi, that are published in various magazines and newspapers, till now, are available here. Onion Pickle in Mustard Water: (Always make this pickle in small quantities) Print Basar Ji khatain| Onion Pickle| No Oil Pickle Rating 3.0 from 2 reviews Prep time: 20 mins Total time: 20 mins Traditional Sindhi Pickle of Onions Pickled in Mustard seeds and water, flavored with fresh green garlic. A zero oil pickle Recipe. Ingredients Baby Onions ( Red onions or white or spring onions ) 500 gm Turmeric powder 2 heaped tbsp Red chilly powder 2 tsp Yellow mustard seeds 3tbsp Salt Approx 2 tsp (more or less). Fresh garlic 25 gm (with green stalks) Water (preferably boiled and cooled) Method Peel baby onions and rinse well. Slit the onions at the broader end to make a *+* Coarsely pound the yellow mustard seeds.Chop the fresh garlic along with green stalks Take a sterilized, airtight jar (preferably of glass or porcelain) and mix all the ingredients (The water must be above the levels of Onions) Keep the jar in sun light or at warm place for 2-3 days.The pickle is ready to be consumed now ! If fresh garlic is unavailable, you can add green stalks of spring onions or even chives.For that missing garlic flavor, just add 2 cloves of crushed garlic. Notes The same pickle could be made by using carrots (cut in 2" pieces, spring onions, turnips etc.To hurry the pickling process, just blanch the vegetables in hot water with some salt and turmeric powder.Cool and proceed with the remaining steps) In absence of yellow mustard seeds, black mustard seeds can be used, but these tend to impart greyish colour to the pickle) Since there is no oil or high- salt content, this pickle has a short shelf life. Hence it is to be made in small batches, and consumed within 15 days if refrigerated or 7-10 days if kept without refrigeration. 2.2.5 Since I have used Spring onions along with Red onions in this Pickle, this goes to Dear Pooja of My Creative Ideas for one of my most favorite event “Vow~ Vegetable of the Week”. Pooja is back to blogging after a long hiatus and this time she has chosen ‘Spring Onion‘ for VOW. So if you are cooking anything with Spring onions, do participate in this event by sharing your recipes with her.

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Leeman Ji Khatairn| Lemon pickle|Zero oil Lemon Pickle

Alka Keswani — Mon, 09 Apr 2012 19:24:15 +0000

The month of April is here..so whats special about it, you might ask ? Well, it isn’t about the harsh weather (weather discussion could be so boring, especially if you are talking about notorious summer ), nothing to do with April fools and sick April fool jokes, it neither have anything to do with the uber excitement regarding the upcoming summer vacation of our son (though, honestly, I am shrieking with joy,visualizing myself waking up late in mornings, without any scary thoughts of solving Math problem or pondering with my kid,over the geography and history books..struggling with grammar lessons etc etc…you got the drift ?? ). What I wish to point out is that, now is the time when you can get hold of some Lime/lemons to pickle and preserve them before the demand surge and you end up paying double the amount to buy those yellow, shining, refreshing, citrusy lemons to make this simple yet tangy, zero oil pickle. So go and get hold of some wonderful thin skinned lime (lemons) before they get dear. And yeah..for all the pickle lovers, here is something exciting…the upcoming recipes in month of April (might extend till May) will be of various pickles and preserves, so stay tuned !!! And Oh ! Before I forget, let me share one more exciting news with you all. Some of you might be knowing about my another food blog, Recipeonclick.com, where I share Non-Sindhi food recipes. It also have User-submitted recipes, and anyone wishing to share a recipe, can do so, by just registering here. I am thrilled to share with you all that Recipeonclick is now the part of Apple Community. Yeah, with serious efforts of my betterhalf best half , Five of famous Indian Recipes are compiled and available as iBook with the name ‘Famous Indian Recipes. It could be viewed using iBooks 2 on an iPad. iOS 5. So ipad users, please do check it out (Its free..yay !!). I would love to hear from you, about the reading experience, the recipes, the pictures and any suggestions to make our upcoming iBook on Sindhi Cuisine, more user friendly and more interesting 🙂 Heading towards recipe of the Zero Oil, lemon pickle with ginger, garlic and green chillies, preserved in Lemon/lime Juice..here we go…. *Pickle Courtesy My Father * Print Leeman Ji Khatairn| Lemon pickle|Zero oil Lemon Pickle Prep time: 15 mins Total time: 15 mins A very famous Sindhi pickle, where Lemons/limes are preserved in (lemon) Lime juice along with garlic, ginger and green chillies. This makes it a Zero oil pickle ! Ingredients 16 Yellow Lemons/Lime (Preferably Kagzi Limbu, a thin skinned variety) 100 gm Ginger peeled and sliced or julienned 100 gm Green Chillies (Thick skinned/ less hot) 11/2 tbsp red chilly powder (optional) 1 Garlic pod 3-4 tsp salt A sterilized glass jar with airtight lid Method Rinse Lime/lemons well with water.Pat dry using a clean kitchen towel. Take 8 Limes/lemons and cut each into 4-8 pieces, depending upon the size of lime/lemon you have. Discard the seeds Peel and slice Ginger or cut it into julienne Peel the cloves of 1 garlic pod. Chop the chillies into bite sized pieces ( You can first slit each chilly to remove the seeds.) Now take the sterilized glass jar and squeeze the remaining lime/lemons into the jar. Better put a strainer on mouth of jar and squeeze the lemons through it, to catch the seeds. Add all the remaining ingredients and close the lid. Shake the jar well and place it in sunlight for few days. When the rind of lemon soften up, the pickle is ready to consume. Generally it takes from 4-6 weeks for the flavors to marry, but it could be ate within a week of pickling. You can store this pickle without refrigeration for few months to almost an year if stored properly Notes Pick the yellow Limes/lemons, of the thin skinned variety.Thicker the rind, the more time will be needed for the pickle to mature. Using ginger and garlic is optional. If you do not wish to add green chillies, just add some red chilly powder to spice up the pickle. As a general practice, if made in huge proportions, the pickle after maturing should be protected from molding by taking out a small portion in a sterilized small jars to be used on daily basis, while the remaining larger portion is safely stored in bigger jar with an airtight lid.Covering the lid with a white muslin or cotton cloth ( tied on the lid) cut down the chance of pickle going bad. Never use wet spoon to take out the pickle. 3.2.2708

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