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Pickle

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Pickle recipe

Raw papaya muraba

1. Raw papaya slice – 2kg


2. Vinegar- 750ml
3. Sugar- 1kg
4. Raisin – 50gm
5. Melon seed-50gm
6. Onion seed:- 25 gm
7. Red chili- 25gm

Method of preparation:-

 Boil raw papaya with vinegar and sugar.


 Boil it on slow flame till it get cook.
 Add the entire ingredient in raw papaya mixture off the flame.
 And keep it at rest till the time it gets cool at room temperature.

Garlic pickle:

1. Peeled garlic -1kg


2. Mustard seed: 100gm
3. Onion seed: 60gm
4. Fennel seed: 60gm
5. Fenugreek seed: 30gm
6. Ajwani seed: 40gm
7. Mustard oil
8. Black pepper: - 80gm
9. Red chilly:- powder:- 80gm
10. Red chilly powder :- 100gm
11. Turmeric powder: 50gm
12. Salt: - as per taste
13. Vinger: - 1.5 bottle

Method of preparation:-

 Slowly cook garlic in vinger turmeric, red chili powder for few min till it boil.
 Then put it on the tawa and cook it for an hour.
 When it gets cooked crush all the spice the center of garlic vessel.
 Heat the mustard seed till smoking point.
 Slow put the oil on the masala.
 Add salt and set the seasoning
 And keep it at rest till the time it gets cool at room temperature.
Carrot, peas, garlic pickle
 Carrot:1200gm
 Peas:600gm
 Garlic:-400gm
 Mustard seed: 100gm
 Onion seed: 60gm
 Fennel seed: 60gm
 Fenugreek seed: 30gm
 Ajwani seed: 40gm
 Mustard oil:-2.5ltrs
 Black pepper: - 80gm
 Turmeric powder:- 80gm
 Red chili powder :- 100gm
 Turmeric powder: 50gm
 Salt: - as per taste
 Vinger: - 3bottle

Method of preparation:-

 Slowly cook carrot, peas, and garlic in vinger turmeric, red chili powder for few min till it boils.
 Then put it on the tawa and cook it for an hour.
 When it get cooked crush all the spice the center of garlic vessel.
 Heat the mustard seed till smoking point.
 Slow put the oil on the masala.
 Add salt and set the seasoning
 And keep it at rest till the time it gets cool at room temperature.

Sweet mango pickle:

1. Raw mango -4 kg
2. Jaggery: 1 kg
3. Red chili powder:- 100gm
4. Turmeric powder:- 1tsp
5. Mustard seed: 50gm
6. Hing: 2tsp
7. Salt to sate
8. Oil: 100ml

Method of preparation:

 Peel and dice raw mango.


 Marinate it with salt and powder keeps it for 30min rest.
 Heat oil gives tempering of mustard seed and hing.
 Add jiggery cook it on slow flame.
 Add water if required.

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