Pickles Archives - I camp in my kitchen

Pineko golbheda Achar/Nepali Style Tomato pickle

Priya_Srinivasan — Tue, 16 Sep 2014 10:05:00 +0000

A simple chutney to go with chatamari or even with our regular indian idly/dosa. The spice level in this chutney is a bit on the higher side. So, adjust the chilies according to your taste buds. I have added 2 nos of red chilies, but next time i would consider only 1. It was a bit spicy, but when paired with the Chatamari, the taste was balanced.

Ingredients

3 Medium-sized tomatoes

4 garlic cloves

2 nos red chlies

Method

Roast the tomatoes, garlic cloves and red chilies over flame one by one. Peel the charred skin of tomatoes.
First pound garlic and red chilies with a mortar and pestle to a paste. It wouldn't fine, but closer to paste.

Next add the tomatoes to this and pound together to get a chutney. I have a very small mortar-pestle, so i pounded the garlic-chili in that and transfered it to a heavy bottom bowl and added the tomatoes to this and used the pestle to pound the tomatoes.Serve it with chatamari.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

The post Pineko golbheda Achar/Nepali Style Tomato pickle appeared first on I camp in my kitchen.

Sikkim Tomato Achar |Instant Tomato Pickle

Priya_Srinivasan — Sun, 27 Dec 2020 15:06:00 +0000

Sikkim tomato achar/pickle, a quick and easy condiment with tomatoes and green chili. A delicious and fiery condiment to serve with flatbreads.

The Land & Its Food
Indian Pickles
How to make Sikkim style tomato pickle
More Instant pickles
Do you like the recipe? PIN IT

Jump to Recipe

The Land & Its Food

Sikkim, a landlocked Indian state located in the Himalayan mountains, bordered with Nepal, Tibet and West Bengal. So naturally their cuisine has large impacts of Chinese, Tibetan and Nepalese Cuisine. Rice is the staple food, with meat and dairy products consumed depending on availability. Besides these, various traditional fermented foods and beverages, also forms major part of their meal.

Indian Pickles

Indian pickles are made with oil, vinegar, lemon juice or water. A wide variety of vegetables are pickled in Indian cuisine like mango, gooseberry, tomato, carrots, beets, etc.

North-Indian style pickles, mostly use Mustard oil for seasoning, whereas South-Indian pickles use Sesame oil and spices like mustard seeds, fenugreek seeds, red chili powder and salt. When we say south-indian pickle, the first thing that crosses many minds is the famous avakaya or aavaikai. You can check the recipe of Andhra style Mango pickle at Srivalli's page. Andhra style tomato pickle here at Sandhya's place. If you are a garlic lover, check this malabar style garlic pickle from Rafeeda's place.

There are many no-oil, instant pickles, that keep our taste-buds wanting for more, like this Nepali style tomato pickle, gooseberry in brine, roasted green chili pickle etc.

How to make Sikkim style tomato pickle

Sikkim style tomato pickle is very simple to make and takes less than 15 minutes to make. An instant pickle, stays good for 3-4 days, when refrigerated.

Take the tomatoes, dunk it in boiling water, take it off the stove and let it sit covered for 10 minutes
Remove the tomatoes, peel the skin, mash it roughly. In a mortar-pestle, mash green chilies roughly. Add it to the tomatoes, add salt and mix well.
Serve this instant tomato pickle with flatbreads or momos.

Sikkim Tomato Achar | Instant tomato pickle |No oil pickle

Sikkim tomato achar, a quick and easy condiment with tomatoes and green chili. A delicious and fiery condiment to serve with flatbreads.

Course Condiments, Sides

Cuisine Asian, Indian

Keyword Easy pickle recipe, Instant pickle, Instant tomato pickle, No oil pickle, No vinegar pickle, Quick and easy pickle, Sikkim tomato achar, Thakkali urugai, tomato achar

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories

Equipment

Mortar-pestle for crushing chillies
Potato masher for mashing tomatoes

Ingredients

2 nos large red tomatoes
3 nos green chilies
¾ teaspoon salt to or to taste

Instructions

Boil 2 Cups of water, add the tomatoes. Remove from heat, cover and keep for 10 minutes
Remove the tomatoes and peel the skin. Mash the pulp roughly with potato masher
Roughly mince green chilies using a mortar and pestle, add this to mashes tomatoes.
Add salt and mix well.
Serve with Kodo ko Roti or can be served along with piping hot momos too.
Any leftovers can be refrigerated and stored upto 3-4 days.

Enjoy this sikkim style tomato achar with flatbreads and momos. I served it with Kodo ko roti. We love to enjoy it with as a sandwich spread too.

More Instant pickles

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Do you like the recipe? PIN IT

An old post from 2014, updated with new content and pictures for better engagement.

The post Sikkim Tomato Achar |Instant Tomato Pickle appeared first on I camp in my kitchen.

Neer Sundaikaai |Fresh turkey berries in Brine

Priya_Srinivasan — Fri, 14 Aug 2020 15:05:00 +0000

Neer Sundaikaai/Turkey berry in brine, is a simple method to preserve fresh sundaikaai/turkey berries. A relatively simple process just throwing the cleaned berries into salt water, and you can use them anytime.

Neer Sundaikaai, never knew we can brine turkey berry. This recipe such a keeper, that too if you get fresh turkey berries. I came across this recipe here, since i had some fresh berries in hand and was looking for interesting recipes, i tried this immediately. Once brined, the turkey berries can be used in variety of recipes.

How to use turkey berries

Pacha sundaikaai pulikuzhambu, is a spicy tamarind gravy made with fresh berries. Fresh berries are bitter and are an acquired taste. But if you like bitter gourd , then you will not mind the bitterness of turkey berry. Dried turkey berries are used in gravies when we dont have fresh berries.

More kuzhambu/yogurt gravy or a simple stir fry in ghee are few dishes made with brined turkey berries. Dried berries can be made into rice mix powders, like Sundaikaai podi which can be mixed with rice for a quick mixed rice.

Medicinal value

The medicinal value of turkey berries are innumerable. Amma makes sundaikaai regularly and especially after a bout antibiotics to improve the gut health. The berries are widely used to treat indigestion and intestinal worms.

As kids we would despise amma for forcing us to eat these bitter berries, but the taste grew on us, atleast me. I love turkey berries and try to include in my regular cooking as much as possible.

We get dried turkey berries easily , but fresh ones are available only in vegetable markets and not in all grocery shops. Last week, i went to the Vegetable market and was happy to find some fresh sorrel leaves and fresh turkey berries. The first thing i did after coming home was to brine these berries.

How it is done?

The process is simple. Clean the berries. They usually grow as clusters. Remove the stem of the berries, discard any black color or spoiled berries. Once cleaned wash them in fresh water.

Then drain them well in a colander. I usually leave the berries in the colander for 15-20 minutes.

Boil 2 cups of water, add salt to the berries, add the boiling water to the berries. Keep it covered, once it cools down, store it in an clean glass jar. I refrigerate and use it.

Neer Sundaikaai | Turkey Berry in Brine

Course Main Course

Cuisine Indian

Keyword Berries in brine, How to brine sundaikaai, How to preserve fresh sundaikkai, Sundaikaai recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings cup

Calories

Ingredients

1 cup Fresh Turkey Berry/Sundaikaai
2 cups water
1 teaspoon salt

Instructions

Clean the berries, discard any black or discolored berries. Use only green color berries
Wash the berries in running water. Drain them well. I leave them in colander until i use them
Boil 2 cups of water. I used my kettle to boil water, you can also do this on stove-top
Take the drained sundaikaai/turkey berries in a clean vessel. Add salt and the boiling water to it.
Keep it covered. Let it cool down completely. Store it in a clean glass jar. i prefer to refrigerate.

Video

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Do you like the recipe, PIN IT

The post Neer Sundaikaai |Fresh turkey berries in Brine appeared first on I camp in my kitchen.

Agurk Salat - Danish pickled cucumbers

Priya_Srinivasan — Fri, 05 Jun 2020 13:25:00 +0000

Agurk Salat, danish pickled cucumbers, an easy to make condiment, with fresh cucumbers and vinegar. An instant pickle,that doesn't require any cooking or maturing time, and are ready to use.

Who doesn't love pickles? Indian cuisine, has a wide variety of pickles, pickles that take days to mature to quick pickles like agurk salat. Indian thali is incomplete without pickles.

With summer season at its peak, one can find instant mango pickle in almost every indian house-hold. Then there is this Kerala style mango pickle, also an instant pickle, but uses vinegar.

In South-india we have brined pickles like Turkey berries in brine and Gooseberry in brine. Brine pickles have a longer shelf life and they are very easy to make and great on taste. Even now, i have a bottle of brined gooseberries in my refrigerator, i love to enjoy it with simple curd rice or add it to chutney's.

Today's recipe pickled cucumbers, is an easy recipe to make and definitely a handy condiment to serve with sandwiches/burgers or any food that needs an acidic kick.

The ingredients

Cucumbers, I have used Lebanese green cucumbers.
Vinegar, i have used white distilled vinegar
Spices, i have added peppercorns. if you prefer you can fresh herbs like rosemary.

Agurk Salat | Danish pickled cucumbers

Agurk Salat, danish pickled cucumbers, an easy to make condiment, with fresh cucumbers and vinegar. This is an instant pickle, doesn't require any cooking or maturing time, and are ready to use.

Course Side Dish

Cuisine Danish cuisine

Keyword Easy pickle recipe, How to pickle cucumbers, Instant pickle, Pickled cucumbers, Quick pickle recipe, Vinegar pickle

Prep Time 10

Total Time 10

Servings

Calories

Ingredients

2 nos Lebanese cucumbers
½ cup white vinegar
¼ cup sugar
½ teaspoon black peppercorns pounded roughly
2 pinches salt

Instructions

Wash the cucumbers well. If you prefer, you can peel the cucumbers, but I have left it as such.
I have used a 250grams jam bottle. Make sure the bottle is clean.
Slice the cucumbers thin. Fill the jar with sliced cucumbers.
In a saucepan, take vinegar and add sugar, heat the solution until the sugar dissolves.
I added 2 tablespoon of water to dilute the strong flavor of vinegar. Take it off the heat. Add salt and pounded pepper to the solution.
Let the solution sit for 5 minutes, and let it cool. Pour the solution into the cucumber bottle. Let it sit for an hour minimum. Keep it refrigerated and serve it along with meat dishes.
These pickled cucumbers can be used in sandwiches. They will stay good in the refrigerator for a week.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

I used these pickled cucumbers as a topping for my eggplant toasties.

Some interesting pickle recipes

Do you like the recipe, PIN IT

The post Agurk Salat - Danish pickled cucumbers appeared first on I camp in my kitchen.

Quick/Instant Mango Pickle - Onam Sadya Recipe

Priya_Srinivasan — Wed, 20 Apr 2016 13:03:00 +0000

One of the tricky alphabets today 'Q'. I first searched for quilon/Kollam special recipe, if any. All I could find was fish curry, obviously being a coastal belt, that is in abundant there. One of my friends here in the building, brings me delicious black halwa everytime he comes back from vacation. So I called her to check is that halwa special from her region Kollam. She said no it is available all over kerala. Hmm, now what to do? No other choice, so, I went back to my backup of using adjectives 'quick'. The recipe is definitely a quick one, so justice done.

No Feast is complete without pickles, so is our sadya menu. so, here is an instant mango pickle. We are not a pickle loving family, like we don't prefer the salty, marinating kind of pickles, just for the sake of health, to watch the salt-intake.

So, i always do these instant pickles,where there is no marination involved or which doesn't stay for too long, dipping in oil and also little less in salt. This one, fits the bill perfectly and since mango is everyone's favorite at home, this will surely fly off the table.

Inspired from here

Ingredients

3 cups of chopped raw mango

2 -3 teaspoon red chili powder

½ teaspoon methi seeds/fenugreek seeds

1 teaspoon mustard seeds

2 teaspoon salt or to taste

1 teaspoon white vinegar

Tempering

¼ cup oil

½ teaspoon mustard seeds

2 strands of curry leaves

½ teaspoon turmeric powder

Method

Wash and chop the raw mangoes with the skin. Mix the red chili powder and salt to it and keep aside for 30 minutes.
In a pan, roast fenugreek and mustard for a minute or two and grind it to fine powder.
In the same pan, heat oil for tempering, splutter mustard seeds, add curry leaves and turmeric powder. Let the curry leaves turn a little crisp. Add the chili powder & salt mixed mangoes to it. Give a good stir.

Add vinegar and take it off the stove. Let it cool. Store it in an airtight container. Can be used immediately. Use only dry spoon.

Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 63

An InLinkz
Link-up

The post Quick/Instant Mango Pickle - Onam Sadya Recipe appeared first on I camp in my kitchen.

Thai Cucumber Relish

Priya_Srinivasan — Fri, 18 Sep 2015 15:15:00 +0000

First time I m trying out Thai cuisine. Oh yes, I still have my limitations!! For the letter "T" on condiments,I very boldly, checked in Thai condiments. To my surprise, they have so much varieties, we can do a whole week of condiments in this cuisine. I happily picked this simple relish that is served along with satay. Love that pungent taste vinegar adds to the crunchy veggies, it is not only pleasing to our palate but also colorful to the eyes.

It is an easy relish that can be put together while you chat with your friend on the phone.

If you are trying thai cuisine for the first time like me, check this delicious gluten-free peranakan pancakes made by Mireille or this simple Thai Tomato soup by Nayna. The colorful yellow thai curry from mayuri's space in my to-do list. A wonderful way to use green papaya is to make this Thai papaya salad. So now you have an array of Thai dishes for breakfast, lunch and dinner.

Ingredients

2 nos Lebanese cucumber

2 nos Thai red chilies, chopped fine

4-5 shallots, chopped thinly

¼ cup chopped fresh coriander leaves

¼ cup vinegar

2 teaspoon sugar

1 teaspoon salt

Method

Wash and chop all the vegetables finely. Take vinegar in a saucepan, let it boil, add sugar to it, stir to dissolve. Take it off the stove.
Let it cool for 5 minutes. Add chopped cucumber, chilies, coriander leaves, shallots and salt.

Let it sit on the counter until it cools well. Refrigerate and serve chilled along with appetizers.

Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 56

An InLinkz
Link-up

The post Thai Cucumber Relish appeared first on I camp in my kitchen.

Uppu Nelli/Uppu Nellikaai/Gooseberry in brine/Amla in Brine

Priya_Srinivasan — Sun, 03 May 2015 11:15:00 +0000

After a month-long baking, i m happy to be back posting, simple recipes. Today recipes, is a very simple pickle using gooseberries/amla. This recipe i learnt from my SIL's mother. She lives here in sharjah at 20 minutes travel distance. She made a big bottle for me when i liked them after tasting it for the first time at their place.

It is relatively a simple recipe, just boil the gooseberries in water with turmeric and salt. This stays good in the fridge for a long time. I though make a fresh batch every week. These tastes amazing when paired with curd rice, simply heaven.

The benefits of amla/gooseberries are widely known. They are treasure house of Vitamin C and they are good for almost every part of our human body liver, heart, brain, lungs, urinary system, skin and what not!! Pregnant ladies are advised to have one gooseberry a day, to boost the health benefits and for the extra nutrition demand during that period. I will be posting recipes for this month CChallenge using gooseberries, which i learned from many of my friends and relatives. For now, lets go the recipe today.

Ingredients

10 nos Gooseberries/Amla

½ teaspoon salt or to taste

¼ teaspoon turmeric powder

Method

Wash the gooseberries well. Take them in a deep pan, add water to cover them well. The gooseberries should submerge well in the water.
Let the water boil, add salt. Let gooseberries cook well. When they are cooked well, the skin of them would give wrinkles and the lines that mark the wedges would have a slight crack. If you press them with your finger, they will be very supple and crack.

Take it off the stove, let it cool well. Transfer it into a clean sterilized jars along with the brine/water in which it is cooked. Refrigerate it.
Serve it along curd rice or it can also be made into other recipes, which will follow in the coming weekends.

Sending this to CCChallenge, happening +srivalli jetti space.

The post Uppu Nelli/Uppu Nellikaai/Gooseberry in brine/Amla in Brine appeared first on I camp in my kitchen.

Hmarcha Rawt - Roasted Green Chili Chutney from Mizoram

Priya_Srinivasan — Sat, 19 Apr 2014 11:46:00 +0000

Today we are in Mizoram, Like most of their sister states,the primary staple food of the Mizoram people is rice. Mustard oil is the most preferred medium of cooking , however, the dishes are cooked with the least amount of oil. Bamboo shoots are amongst the most used vegetables in Mizo cuisine and among meats, ducks have a special place.

Boiling, steaming and sautéing are the most preferred cooking methods followed in Mizoram cuisine, as the whole motive is to retain the maximum possible nutritive value of the ingredients. While looking for recipes, i came across this webpage with information on mizo cuisne along with their food pictures, with no recipes. The page was in another language and thanks to google translate, it displayed in something similar to English! :). From what i could make out from the pictures, there was a dish with banana stem, banana flower and the chutney i m posting today made using red chilies and some dal.

This chutney today pairs well with curd rice, or you can use it like a spread on your dosa, like yerra karam on Mysore masala dosa!! Little warning, it is spicy, you cannot taste it as such, pair it with some dish, it will mild out the spice level!!

Source here

Ingredients

10 nos green chili

1 medium-sized onion

1 teaspoon grated ginger

salt to taste

Method

Dry roast the chilies in a very low flame, until they are blackened. Please note, it should be done in low flame and not in high flame to burn the chilies. It should be roasted in low flame.
Once done, take it off the stove, let it cool, grind it coaresely, transfer it to another bowl. add chopped onions, grated ginger and salt. Mix well and serve as a condiment to Roti/Dosa/Curd Rice.

It paired well with Curd rice. i even packed some for my hubby's lunch along with Dill-leaves parantha's.
The Chutney can be made with red chilies, in that case you need to soak the chilies in water for few minutes and drain completely, then grind. Why to soak? red chilies do not have that moisture,the green chilies have.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

An InLinkz
Link-up

The post Hmarcha Rawt - Roasted Green Chili Chutney from Mizoram appeared first on I camp in my kitchen.

Instant Mango Pickle

Priya_Srinivasan — Sun, 05 May 2013 10:40:00 +0000

Summer, Mangoes everywhere!!! Apart from devouring juicy mangoes every day, with guilt though!!! This raw mango pickle is another recipe that is normal in our house-hold!!!!
My father-in-law used to make it almost every single day and he can skip a meal for the Divine Mangoes.

Ingredients

2 nos Raw Mango ( i used Thothapuri Variety)

⅛ teaspoon Fenugreek seeds

1 teaspoon red chili powder

Salt to taste

Tempering

4 tablespoon Gingely Oil

1 teaspoon Mustard seeds

2 red chilies (long variety, broken)

½ teaspoon turmeric powder

½ teaspoon hing

Method

Wash the mangoes, Cut the cheeks and chop them into bite-size pieces.
Heat a small kadai, throw the methi seeds, let it roast for a minute. Take care not to burn the seeds.

Take it off the stove, and powder it using a mortar-pestle.
Heat the same pan again with oil, when it is hot enough,throw the mustard seeds, let it crackle. Follow it by red chilies, hing, turmeric. Add the red chili powder to the this.

Pour this sizzling tempering over the mangoes, add salt and Mix well.
Store it in an air-tight container in the refrigerator. It stays good for 3-4 days.

Enjoy it with Good old Thachi Mamu/Curd Rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

The post Instant Mango Pickle appeared first on I camp in my kitchen.

Tomato Thokku | Spicy Tomato Relish | No Onion, No Garlic

Priya_Srinivasan — Tue, 16 May 2023 19:00:38 +0000

Tomato thokku, a spicy condiment made of fresh tomatoes and red chilies. This no onion, no garlic tomato relish, a must have condiment in the pantry. It pairs well with idly, dosa and can also be enjoyed mixed with rice too.

Jump to:

Pickles Archives - I camp in my kitchen

Pineko golbheda Achar/Nepali Style Tomato pickle

Sikkim Tomato Achar |Instant Tomato Pickle

Table of contents

The Land & Its Food

Indian Pickles

How to make Sikkim style tomato pickle

Sikkim Tomato Achar | Instant tomato pickle |No oil pickle

Equipment

Ingredients

Instructions

More Instant pickles

Do you like the recipe? PIN IT

Neer Sundaikaai |Fresh turkey berries in Brine

How to use turkey berries

Medicinal value

How it is done?

Neer Sundaikaai | Turkey Berry in Brine

Ingredients

Instructions

Video

Do you like the recipe, PIN IT

Agurk Salat - Danish pickled cucumbers

The ingredients

Agurk Salat | Danish pickled cucumbers

Ingredients

Instructions

Some interesting pickle recipes

Do you like the recipe, PIN IT

Quick/Instant Mango Pickle - Onam Sadya Recipe

Thai Cucumber Relish

Uppu Nelli/Uppu Nellikaai/Gooseberry in brine/Amla in Brine

Hmarcha Rawt - Roasted Green Chili Chutney from Mizoram

Instant Mango Pickle

Tomato Thokku | Spicy Tomato Relish | No Onion, No Garlic