These 10 Pickles Of India Are Different, You May Not Even Have Heard The Name Of Some.

For some people, a meal without pickles seems incomplete, These 10 Pickles Of India Are Different Know More
These 10 Pickles Of India Are Different, You May Not Even Have Heard The Name Of Some.
 10 Pickles Of India Are Different, You May Not Even Have Heard The Name Of Some.

Some people might have eaten mango pickle, lemon pickle, green chili pickle till now.

10 pickle recipes that are unique and must be tried once:-

1. Eggplant Pickle

You must have heard of brinjal sabzi and brinjal ka bharta, but the good thing is that brinjal pickle can also be made. No special preparation is required for this pickle. This pickle is the famous pickle of Goa. Choose fresh eggplants for this marinade because older eggplants make a difference in flavor.

Stuff

1 large brinjal, 1/2 tbsp fennel, 5 tbsp vinegar, 1 tsp turmeric powder, 1 cup sugar, 1 tbsp cumin powder, 1/2 tsp black pepper powder, 1 tsp mustard seeds, 7 tablespoon mustard oil, 1 tablespoon panch phoran, salt to taste

Method

Wash the eggplant thoroughly. Then cut it into small pieces. Heat oil in a pan and add panch phoran and fennel. Then add the eggplant pieces. Then add all the spices one by one and cook the pickle on low flame. Even if cover the pickle for a while. When the eggplant is cooked, add vinegar and sugar to the pan. Play them for a while. Now if the pickle starts leaving oil, then turn off the gas. Now cool it and fill it in a glass bottle.

2. Banana Flower Pickle

This pickle is popular in Assam and contains banana flowers, which are a rich source of iron, calcium, and other minerals. While some other parts of the country also consume this superfood banana flower in the form of pickles.

Stuff

1 banana flower, 2 potatoes, 5 green chilies, 1 lemon, 3-4 teaspoons roasted and ground white sesame, 1/2 teaspoon fenugreek, 3 teaspoon mustard oil, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 tsp salt

Method

Remove the upper 5-6 layers of the banana flower. Keep the soft white part. Cut it into small pieces. Remove the hard stalk from the center of the soft banana bud. Wash off with water to remove all the blackness. Put banana flower, potato, teaspoon salt in the cooker and apply only 1 whistle. Filter it out with water. Heat oil in a pan. Prepare the tempering by adding fenugreek, green chili, turmeric, red chili powder to it. Add the tempering to the boiled banana flower potatoes, add ground sesame seeds and salt and mix well. Add lemon and mix well again. Pickle is ready.

3. lotus cucumber pickle

Though you might have seen a piece of lotus stem in a jar of mixed vegetable pickles, it is a rare and exotic pick from Jammu and Kashmir that consists of lotus stem only and tastes great with parathas.

Stuff

500 grams lotus cucumber. 1 tsp carom seeds, 2 pinch asafoetida, 1 tsp saunf, tsp saunf, tsp black pepper, 1 tsp turmeric, 1 tsp coriander, 200 g oil, juice of 2 limes, 2 tsp salt

Method

Peel the lotus cucumber. After washing it, cut it into thin pieces. Now fill water in a vessel and boil it. When the water starts boiling, put the pieces of lotus cucumber in it. Let it boil for about 3 - 4 minutes. Keep in mind that they should not be completely sore, just become soft. When it becomes soft, take it off and filter the water and take out the pieces of lotus cucumber. Put them on a cloth and dry it for 2-3 hours. Take care that the water does not get wet.

Now first coarsely grind carom seeds, fennel, black pepper, and coriander. Heat oil in a pan and add carom seeds, fennel seeds, asafoetida. When the masala is roasted well, then turn off the gas and add pieces of lotus cucumber to it. Add salt to it and mix well. After cooling, add lemon juice to the pickle. Lotus cucumber pickle is ready.

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4. Topa Kuler Pickle (Sweet and Sour Plum Pickle )

This popular pickle made in almost every Bengali household is made from Topa Kuler which is a berry. These are made with jaggery and spices and taste great with rice and curries.

Stuff

500 g berry/topa total (ripe), panch phoran powder as required, tsp turmeric powder, 150 g jaggery, 2 tsp mustard oil, 1 tsp red chili powder

Method

Wash, clean, and mash the berries. Add salt, turmeric powder, and jaggery and mix well. Cover it and keep it aside to marinate for a few days. Add mustard oil, chili powder, and panch phoran powder and cook on low flame till the consistency of a thread is obtained. Store in a glass jar/bottle and can be used with any dish for months.

5. Orange Tholi Pickle (Orange Peel Pickle)

Orange peels are usually thrown away as a waste, but in South Indian kitchens, they are used for making pickles.

Stuff

1 cup orange peel (chopped into small pieces), 2 tsp red chili powder, tsp asafoetida powder, tsp fenugreek powder, 1 small tamarind, tsp mustard seeds, 2 dry red chilies, 1 bunch curry leaves, tsp cup water, salt as required, 2 tbsp sesame oil

Method

Prepare tamarind pulp by mixing tamarind and cup water. Heat oil in a pan and add mustard seeds. When mustard seeds crackle, add dry red chilies and curry leaves and fry for a minute. Add orange peel and fry for 2 minutes. After this add red chili powder, turmeric powder, asafoetida powder, fenugreek powder, and salt and mix well. Add tamarind pulp and cook till the water comes to a boil. When cool, store in a dry and clean jar. Serve with curd rice or plain rice.

6. Chicken Pickles

Talking about the famous pickle of Punjab, chicken pickle tops it. If you are a non-vegetarian and are fond of eating pickles, then you can try this pickle.

Stuff

500 grams chicken

2 tsp red chili powder

1 tsp turmeric powder

5 tsp vinegar 

1½ tsp saunf

1 tsp mustard

1 tsp coriander powder

salt to taste

mustard oil as required

Method

Wash and clean the chicken with water and cut it into medium-sized pieces with a knife. Put chicken pieces, a small spoon of red chili powder, turmeric powder, salt, and a small spoon of vinegar on a plate and keep it for 20-25 minutes, keep something high on the bottom of the plate so that the water comes down from the chicken. 

Put mustard oil in a pan and turn on the gas on medium flame. When the oil becomes hot, add the chicken pieces and cook on high flame for 2-3 minutes and take them out on a plate. In the same pan, add mustard, turmeric powder, coriander powder, red chili powder, fennel, and salt, mix with a spoon, fry chicken, add vinegar, and cook it for 1-2 minutes and turn off the gas. After it cools down, fill it in a clean glass dry container and keep it in the fridge. After 2-3 days add mustard oil and serve it after taking it out with a spoon. Keep it in the fridge and eat it for 30-35 days.

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7. Kundru pickle

Delicious vegetables and chutneys are made from Kundru, but the pickle made from it is also of great taste. This pickle is famous in Uttarakhand. This unique pickle can be tasted.

Stuff

250 grams Kundru

2 tbsp vinegar

tsp turmeric powder

2 tsp fenugreek seeds

2 tsp yellow mustard

2 tsp saunf 

cup mustard oil

tsp asafoetida

1 tsp red chili powder

salt to taste

Method

After first washing the Kundru with water, now cut the stalks of the Kundru with a knife and cut it lengthwise into four parts. Apply salt and keep it in the sun for 3-4 hours. Put the kundru in a sieve and extract the juice. Take it out in a bowl. Put fenugreek, yellow mustard, and fennel in a pan, turn the gas on medium flame and fry for 2-3 minutes while stirring with a spoon. 

When the roasted spices cool down, grind them in a mixer jar. Put mustard oil in a pan and heat it fast and add chopped quince, ground spices, turmeric powder, asafoetida, salt, and red chili powder and mix it well and switch off the gas. When it cools down, add vinegar and mix and after the pickle of Kundru cools down, keep it in a clean glass container. 

8. Ole/Suran Pickle

This famous pickle of Bihar is really unique. It is also called ol as suran or jimmikand.

Stuff

500 grams suran, 250 grams peeled garlic, 250 grams peeled ginger, 250 grams mustard oil, 1 tsp carom seeds, 1 tsp kalonji, salt as per taste

Method

First of all, after peeling the suran, wash it 2-3 times in a kiss and dry it in the sun for 1-2 days. Keep in mind that while peeling the suran, apply oil on the hands. In a mixer, coarsely grind the garlic, ginger, and green chilies. In a bowl, add dry suran, garlic ginger and green chili paste, carom seeds, fennel seeds, salt, and oil and mix it well with a spoon and fill it in an air tight container.

9. Pear Pickle

You must have eaten pears as a fruit till now, but in Himachal Pradesh, it is also a delicious pickle.

Stuff

3 kg raw pear, 1 kg mustard oil, 250 g mustard oil, 100 g fennel, 3 tbsp red chili powder, 3 tbsp carom seeds powder, 1 tbsp fenugreek seeds, 3 tbsp turmeric powder, 1 tsp Kashmiri pepper powder, 2 tbsp salt

Method

With the help of a knife, remove the pear seeds and cut the pear into small pieces. Take out the cut pears in a bowl. Grind the fennel coarsely in a mixer jar. First of all add ground fennel, red chili, fenugreek powder, carom seeds, turmeric powder, Kashmiri red chili powder, mustard seeds, and salt. Mix well with the help of a spoon so that all the spices are mixed. 

On the other hand, keep a vessel on the gas and heat it by adding mustard oil. Then let it cool down. After the oil cools down, take out half the oil in a vessel and keep it aside and add the prepared spices to the remaining oil and mix it well with your hands. With the help of a spoon, fill the pickle in a glass jar. Be careful not to fill the jar completely. Keep it a little empty and now put the oil which was taken out in a vessel, also add oil to the mustard.

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10. Bamboo Curry Pickle

Stuff

500 g bamboo (curry), 250 g green chili, 1 tsp turmeric powder, 1½ tsp salt, 1 tbsp mustard seeds, 1 tsp carom seeds, 1 tbsp fenugreek seeds, 1 tbsp fennel seeds, cup mustard oil

Method

Mix it after taking off the peel of the curry. Keep it covered in an earthen pot for 4-5 days, so that the curry gets sour. Put mustard seeds, carom seeds, fenugreek seeds, and fennel in a pan and fry the gas on low flame. When it cools down, grind it coarsely in the jar of a mixer and prepare it. Take out the grated curry in a big pot and add spices to it. First add turmeric, salt, prepared pickle masala, and mustard oil, and mix it well with your hands. Now put big pieces of green chili in the curry and mix it with your hands. Fill in an air-tight dry container and keep it in sunlight for 3-4 days.




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