Are pickles supposed to be made only by grannies? Are we there yet to break this stereotype? In my opinion, if you love eating pickles you should be able to make them too.
You might say, why not buy the pickles from store? Well, they would not taste as good!
And so, I have tried my hand at making pickles since two years and I thought it’s time to post the recipes which worked so well for me.
This is one of my favorite pickles! You can make it anytime of the year. Many people will suggest we use green Dosakaya for this pickle. But I have used yellow dosakaya and it tastes just the same.
One Cucumber (Dosakaya)
¼ cup Mustard powder
3 tbsp of red chili powder
1 tbsp of salt
½ cup sesame oil
- Wash Dosakaya and dry it completely. Cut it into small bite size pieces. Taste one piece to see if is bitter. Note: do not use the dosakaya if it is bitter.
- Add mustard powder, red chili powder and salt to the cucumber pieces. And mix all the ingredients thoroughly.
- Now add the sesame oil and mix well. Leave it for a day and it will be ready! Store the pickle in a glass jar or porcelain jar.
I make this pickle only because I do not want to waste the lemons we get abundantly at home. And honestly I don’t know what to do with them most of the time. So pickle it is!
Salt: to taste
4 tbsp of red chili powder
1 tsp turmeric powder
1 tbsp of Methi powder
1 cup of sesame oil
- Wash and dry lemons. Cut them in 8s. Add salt and mix thoroughly. Move this into a glass bowl and let it rest of two days. Lemons will marinate in these two days time.
- Add red chili powder and methi powder. Mix all the ingredients thoroughly.
- In a pan, heat oil and let it cool. Add the oil to the ingredients. Store this mix in a glass jar or porcelain jar and let it rest for two days. Lemon pickle is ready!
I have always seen heaps of red chilies being sold and did not what people did with them. Until I was told last year, we can make pickle with them. I did try it last year but not sure I did not share it then.
Ripe Red chilies – 250 grams
½ cup rock salt
½ cup seedless tamarind
½ cup garlic
1 tbsp of Mustard powder
1 tbsp of methi powder
2 cups of sesame oil
- Wash and dry the ripe red chilies. For an hour in sun or leave them for a day indoors to dry them completely. Similarly dry the salt in sun for an hour.
- Cut the red chilies into small pieces (1 inch). Grind the chilies to coarse paste. Add tamarind and salt to the coarse paste of red chilies and grind them all together. (Note: do not make fine paste at this step.) Move this paste to a closed container and leave it for a day.
- Add the coarsely ground paste to the grinder next day and add garlic. Now make a fine paste of this mix. Add mustard powder and methi powder to this and mix it thoroughly.
- In a pan add sesame oil and heat it. Cool it down and add it the ground paste. Pandu mirpakaya pachadi is ready!