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

Sunday, 13 August 2017


This pickle with the left over rind is good to make the simple pickle.   Every day, you must be using one or two lime in your house.  What you have to do is after removing the juice, do not throw the rind.  Chop them finely.  Put them in a glass jar and add some salt in it.   Rest of the details, read the recipe below:

Pickles are part of Indian Cuisine.  Without pickle, the food is  incomplete.  Here is a pickle made out of the left over lime rind which we normally throw out or use to put in aluminium cooker to prevent it becoming black or use it for cleaning the brass vessels.

In Indian household, the lime is part of most of the cuisine as well as used for nimbu pani specially in summer.  Some people make the concentrated lime juice and store in fridge and whenever required, add water and drink it with salt and sugar.

Lime are good source of potassium, vitamin A, B, C and D, Calcium and Magnesium.  It rejuvenates the skin, improves digestion, fights infections, helps with weight loss, lowers blood sugar, reduces heart disease, prevents cancer,reduces inflammation etc.

A dash of lime juice in hot water in the morning helps in reducing the weight.

Let us look at the recipe now:

clik here for video

Monday, 3 July 2017


Lime Pickle is very easy to make and can be served with paratha, any varieties of dal rice, pulao, curd rice etc.  We always make pickles and store it for years together as per the tradition and practice in each and every household.  Varieties of pickles are made during summer season.

This lemon pickle is very easy to make and can start consuming after three days.  You can either cut it into  very small  pieces or into eight pieces.  Always make fresh  in small quantities and finish it off.  If you are in for the traditionally way of making it, then can make it and store it for years together.

Here I am showing video of lime pickle.

I have taken  a very small  quantity for easy preparation.   Here is the recipe

Monday, 26 December 2016


Fresh turmeric is available in winter.  The season is now on and you will get plenty of fresh turmeric now.  

Pickles are my weakness and I always try with any ingredients I feel it is right for the pickle.  I had made the pickle several times but somehow, the same was not posted.  Now it is available, everyone can enjoy this pickle.

Turmeric has got many medicinal properties and helps in curing various diseases.  One must introduce this ingredients whenever it is available in their menu. 

The turmeric pickle can be made with or without spice.  Here I am sharing with you with the spice and oil.  This pickle can be used instantly since we are finely chopping the same and the hot oil will make it bit softer to eat it instantly.


Let us look at the recipe now:

Monday, 28 November 2016


Another variety of vegetable pickle which I made recently stayed for 15 days without refrigerating.  I loved this vegetable pickle along with dal rice specially.

Sometimes, these variety of pickles are really good  to make.

As I always experiment the new variety of recipes and if it is okayed by all our family members, then only I post the same on the blog.   This pickle was really a hit at home and loved by the neighbours too

Let us look at the recipe now:

Sunday, 27 November 2016


I am a big fan of pickle and love to eat with anything and everything.  I happened to eat the vegetable pickle in a friend's place, I thought will try it.  I added whatever was available at home and made it but was really tasty and enjoyed.  

Unlike other pickles we make for storing for years together, this has got very less shelf  like and have to consume it within a week's time.

Let us look at the recipe now:


Radish also known as Mullangi in Tamil, Muli in Hindi and Mula in Marathi.  This vegetable has got lot of health benefits and is used in salads or pickles or making subzi.  The greens of this vegetable is also used for making dry subzi or gravy.

Recently I visited a friend of my husband and his mother had made this simple pickle which I could not resist asking for more of it.  It was a very simple pickle and yet tasty without oil and any spice.  Normally, when you make pickle, you end up adding lots of spices and oil to preserve them.  But this pickle is different from all those pickles which we make for keeping it years together.  This has got a very less shelf like and always better to make fresh and consume.

Let us look at the recipe now:

Saturday, 17 September 2016


South Indian’s specially from Kerala are familiar with the Pulikkachal or Inji puli which is served for feast at the end of the banana leaf on the left side along with other pickles.  It is basically a sweet and spicy sauce made out of old tamarind which gives a black brownish colour to the inji puli.

I love this along with curd rice, molagootal rice etc.  Coming to the recipe, when I bought the Nellikka ie. Amla or Avla or gooseberry it is known as and was preparing for pickle.  Suddenly, it flashed through my mind the idea of making inji puli or puli inji with this nellikka and tried this.  I really loved this along with the curd rice and the palak molagootal rice.

Let us look at the recipe now:

Sunday, 8 May 2016


Mango seed has got medicinal values.  The dried mango seed can be rubbed in the chandan paste making stone and can be consumed for stomach related issues.

In the olden days, my mother used to say Manga puliku mara puli means for making the mango subzi, we have to put the tamarind also.

I got to taste the subzi from my neighbor who is a Jain Marwadi.  She makes various items which are quite new to me and is a source for new recipes.   Though  I am aware that the mango seeds are edible and have got medicinal values, never ventured to try the same.  However, recently I came across one T V show in which the dried mango seeds are used for making pickle.

Hence I tried to sun dry some mango seeds and kept.  When the neighbor gave me the dish, I was so excited to taste it and liked.   Now I am making a subzi out of this and sharing with you.

Let us look at the recipe now:

Friday, 6 May 2016


Recently I had been to Kerala and visited one of my family friends house.  My friend's wife took me to her house at Paravoor.  I was greeted with this lovely fruit in front of her house.  Could not believe that the tree was full of this red, greenish berries similar to cherries.

When I checked with her what this fruit is, she said it is known as loobikka or lololikka in Kerala and normally they make pickle out of it.

I tried to eat one fruit to know the taste of it.  It was very sour and I could not eat it, but I decided to collect the same and make pickle out of  it.  Any sour item I find will go for pickle first and then I explore the possibility of making other items.  We can make jams also out of this.  I felt we can make syrup with it like we make kokum sharbat.  Since I did not have much time to explore all these at Kerala, I had to satisfy t myself with making only pickle out of this and collected few berries.  It is also known as scram berry.

this fruit is commonly known as lovi-lovi or batoko plum, a flowering plant native to the Phillipines  is also found in Asia and Africa.  It is very common in South India especially in Kerala and known as loika or lavalolikka.

The fruits are produced in bunches and resemble cherries. The fruit is round and shiny, turning from light green to a deep red colour upon ripening. Each fruit measures 1 to 3 centimeter in diameter. The flesh is crunchy but sour and acidic in taste. The fruits are edible but generally not eaten fresh but made as jams, preserves, and syrups. 

I tried to find out names in other languages but could not succeed.  If anyone knows the name can please update me.  The English name is  Flacourtia inermis.  After a day long search I found the names:  

Flacourtia jangomas

  • Bengali  : bNaichee
  • Assamese : poniol
  • English : coffee plumIndian cherryIndian plumrukamruneala plum
  • Hindi : talispatri
  • Thai : takhob
  • Sanskrit : sruvavrkshavikankatah
  • Malayalam : lubicalovlolica, (ശീമനെല്ലിക്ക)

Now let us look at the recipe now:

Thursday, 5 May 2016


Besan nimbu ka achar or Besan Ghatte ka achar is a Rajasthani cuisine.  Recently, I happened to see the same in a TV show and wanted to try the same.  My neighbour is a Rajasthani and used to give us various kinds of pickles and dishes which used to be very  tasty and bit punchant for us.  She  is also a  very good cook  and if I want something, she always used to help me out  in preparing the dish with her recipe.

I could not watch the full episode of that particular recipe hence I explained to her what I saw and my neighbour gave me the recipe.  Also I went through the net but was not happy with it as it differed from what I saw.  Hence I am adopting the method of my friend and sharing you the recipe here.  

I prepared this for the first time and it turned out so well that I could not believe  that I could make it at the first attempt.  As usual I did not check the time, however, you can make it within an hours time totally.  Now is the season of mango and do not miss the opportunity of enjoying this pickle.

Let us look at the recipe now:

Wednesday, 6 April 2016


Jackfruit is abundantly available in the month of March, April, May.  The juicy fruit is eaten as it is or made jam out of this. We also make elai appam, kozhukkattai, etc. With jackfruit.
The seeds are also used to make various curries, cutlet, kheer etc.  Today, I tried the pickle and came out well.  Jackfruit seeds are also  commonly used to make chips, mezhukkupurati with raw banana, it is also used to make pulissery with drumstick, white pumpkin etc.  We can dry the jackfruit and store it and later can be used by boiling it.

In the backyard of every Kerala Houses, we can see atleast one jackfruit tree and mango tree.

I had ¼ cup jack fruit seed and thought of trying this pickle.  Infact since so many days, I wanted to make this dish but somehow could not do it.  

I am a fan of pickle, and I try the pickles with various kinds of vegetables, fruits and seeds.  Now the season of jackfruit has started and plenty available though bit costly as compared to our native place, we really enjoy this fruit during the season.  My son and daughter are very fond of it and I always make it a point that I purchase them during the season.

Like any other pickle, the jackfruit seed pickle is also very tasty and liked by everyone.  Let us look at the recipe now so that you can also enjoy this during this season.

Friday, 25 March 2016


Mango season is on and mouth is watering when I see mangoes in the market.  Recently I bought a kg of mangoes for making vadu mangai.  Since they  do not allow us to select, there were uneven size small, medium and bigger ones.  Normally, we get the mangoes almost in same size but now a days, it is very difficult to get them.  We had to really hunt for it.  I checked with Thane and Mulund market and finally got it from Mani shop that too only one kg.

During this season, every one is busy making various kinds of pickles.

Coming back to the recipe, there were bigger ones in the lot so I decided to make sweet and sour mango pickle with it.  The idea was given to me by one of my colleagues when I shared the instant mango pickle with them.  She told me to add jaggery in it but I added some other ingredients too in it and it was awesome.

Let us look at the recipe now:

Sunday, 6 March 2016


Pickle season is on and we make various pickle.  I always try something different.  Today I tried the water melon white portion chutney and pickle and was awesome.  Chutney I served with dosa today and pickle with curd rice.

I have already posted various recipes with water melon white portion.

 the link is here: Rasam, curry, juice , kootu,  kheer, dosa   halva 

Let us look at the recipe now:
Water melon pickle


Pickles are my favourtie.  Recently I  made pickles with vazhathandu, black grapes and have posted already.  Today I tried the ajwain patha drink and the thokku.

Since the patha is edible, having medicinal values, I tired the thokku.  It is similar to our normal thokku nothing special about it and easy to make.  So let us look at the recipe now:

Friday, 4 March 2016


Recently, I have posted the Apple Chutney Recipe.   Apple Pickle is another recipe which I made  long back and shared with  Here I am presenting a different version of apple pickle which is very tasty.

You can choose green apple or the red apple and the normal apple which is locally available.  Pickles can be preserved for a long time.  But this pickle has to be consumed fresh hence better to make the quantity required for one or two time serving.


Let us look at the recipe now:

Monday, 29 February 2016


I am coming out with yet another pickle recipe which is with a fruit.  Black seedless grapes are available now and I tried the pickle with it.  Since it was very sweet, I had to add extra chilli powder to balance it with vinegar.

Since the grapes are very soft, it will not take much time to  make this recipe.  If refrigerated, will remain for 3-4 days but before that you must have finished the entire lot as you will love them.

This can be served with dal rice, curd rice, paratha etc.  Now the season is of pickle, I am concentrating more on pickles.

Let us look at the recipe now:

Sunday, 28 February 2016


As I mentioned in the kovakkai thokku, I am a big fan of pickles and tries with various vegetables and fruits.

I had purchased a big vazhathandu with the intention of trying something out of it other than the regular thoran, raita, sambhar, pachadi, kootu, chutney, soup, kofta sambhar, kofta kadhi, vazhathandu bhajia etc.

Today I had some guests and want to try something special for them.  I made Carrot moongdal kheer and the Vazhathandu thokku.  Both the dishes were enjoyed by them.

How to cut the vazhathandu, clean it etc. showing in a video which will be uploaded soon.

Let us look at the recipe now:

Saturday, 27 February 2016


I am a fan of pickle.  varieties of pickles I try even though I know that eating too much of pickle is harmful to our health which increases acidity due to the stressful life we are leading now a days.  But sometime, we need the pickle as accompaniment as pickle is part of our Indian food.

We make pickles usually with Mango, Lime, Wild lime, gooseberry etc.  Now a days, I have started trying the pickles with vegetables and fruits.

I have already posted one kovakkai pickle but this one is thokku in a different form. This pickle was appreciated by my colleagues and friends as they liked it very much.

Kovakkai thokku


Sunday, 6 December 2015


Since so  many days, I want to try this but could not make it.  Today, I thought I will do it because I had some nice chikoos with me.  This pickle is no oil pickle hence have to consume it as early as possible.

I made this pickle sweet, sour and spicy because chikoo is sweet.

Wednesday, 2 December 2015


Pickles are always served with any kind of Indian food.  We used to make various kinds of pickles with red chilli powder, with green chilli and ginger etc.   Vaduka puli naraga achar is made by using both the red chilli powder and with green chilli and manga inchi.    I tried the same with sweet lime and was very tasty like the vaduka puli naranga.

This can be served with dal rice, any variety of molagootal specially  keerai molagootal and curd rice etc.


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