Ripe cucumber Pickle

Cucumber is that fruit which is widely used in many types of pickle around the year. It  maybe because when cucumber comes it comes in abundance. Not surprisingly, people got better idea to consume it in all forms and season.

Normally a healthy ripe cucumber comes with minimum 3 kg, definitely not less than than. So when we talk about making a pickle out of it we will have to prepare to make pickles all of its. however, no need to worry about the big size as we can preserve it for a month or two.

Ingredients :

Cucumber : One whole ripe

Green chili : 400 grams of

Sea salt : 5 tablespoon of

Fenugreek seek : 100 grams of

Dark mustard seed : 100 grams of

Mustard oil : one cup [ 150 ml ]

How to convert it into a tangy and acidic pickle ?

• Run the cucumber under the tap and clean it.
• Cut the cucumber into six long piece.
• Remove the seeds part of it so that you can see the clean surface of the cucumber under the seeds.
• Make the deep incision with your knife on the clean surface of the cucumber on length wise as well as on widthwise.
• After making the incision, cut the long pieces into 2 X 2 inch.
• Let it dry under the late September sun for a whole day on a clean bamboo basket.
• Cut the green chili from center and also let it dry under the sun for a whole day.
• Dry fry fenugreek seeds and dark mustard separately and then make its powder by putting it on mixture.
• Around four in the afternoon mix all the ingredients in a big bowl including dried cucumber also.
• Use hand to mid it well.
  
  Put enough oil on your hand before you use your hand mix the pickle.
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  Put mustard oil on the mixture and also in the big glass. You can use plastic or earthen vessel also.
• Once you put everything in the jar put the lid tightly and keep it aside in a place which gets enough sun during day time.
• Keep it like that for about 15 days so that it will mature.

Now, your pickle will be ready in 15 days to serve !

Note :

1. Some starts eating it within a week or some preserve it bit long. My suggestion will be finish it within two months.
2. Its taste will be very acidic, sour and tangy supported by hot chili at the same time. Health benefits asides it will keep you in on mood when you take it when you feel sleepy in daytime.

Bitter Guard Pickle

Bitter guard is one of the rare vegetable which grace the tale with its tasty pickles. However it being one of the vegetables bearing all the goodness of health there are people who prefer it with pickled from rather than its usual bitterness on it.

Ingredients :

Bitter Guard                                                           :  500 Grams
Sesame                                                                  :  3 - 4 tablespoon
salt                                                                        :  as per the taste
Red chili powder                                                    :  one tablespoon
Chuk [concentrated acidic fruit juice]                     : one teaspoon
Fenugreek                                                              : 1/2 teaspoon
Turmeric                                                                : 1/4 teaspoon
Mustard oil                                                             : one tablespoon

How to convert all the ingredients into pickles ?

• Cut bitter gourd in long size
• Make small pieces of it two inch long and .5 cm
• Boil it for 10 15 minutes
• Drain the water and keep it aside
• Take a bowl and put all the ingredients and mix it with half cup water toasted and grinded sesame. Put that also in the bowl.

• Take a pan and keep it over gas to heat and put oil on it
• Put fenugreek on hot oil so that to make it black.
• Put the bitter guard in the pan and toss it a little bit
• Put all the mixed ingredient on it and stir well
• Cook it for 5-7 minutes. Let it cool before you serve.

Now, your pickle is ready.

The recipe is shared by Ramina Bajracharya. She is a fashion designer, a mother, a housewife and food lover herself. She belongs to Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet.

Boiled Tomatoes Pickle

Tomato, is widely used fruit in our day in and day out meal no wonder if  today it is the most popular garden vegetable in everywhere around the world, and not just in Nepal. Wherever, its origin may have been today it is loved and eaten today around the world.

As I have said earlier tomato pickles is part of our Nepali food culture because without it 80% of home cooked meal won't pass the day. Tomato pickle being our food culture here is one more way to enjoy the boiled tomato pickle.

Ingredients :

Tomatoes                                           : Four or five medium size 

Dalle Khurshani [ round shaped chili]   : One 
Garlic                                                 : 2 clove of Salt                                                    : As per tasteTurmeric powder                                :    ¼ teaspoonTimur                                                 : Four - five seeds of 

How to convert it into pickle ?

• Boil all the tomatoes in a pan. When you boil it put only half water on the pan and  make sure the water do not fully drown the tomatoes.
• Let it simmer in medium gas for about 5 minutes only.
• Gas off and let it there for a minutes only.
• Peel the skin and put it in the mixture.
• Grind timur separately or it will not be grinned finely with other ingredients.
• Put all the ingredients into the mixture along with tomatoes and timur.
• Switch on the mixture for 20 seconds only.

Now, your pickle is ready.

Note : If you do not have mixture at home to make its paste then crush the ingredients using mortar and pestle to grind it. If you go for other type of chili then you have to add the number as the dalle khursani [ cherry chili] is very very hot in nature.

Green Cucumber with tomato

Cucumber is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumi form fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless.

Wikipedia

In Nepal there are probably more than two dozen ways to make pickles from green cucumber alone. Every community and households have their own recipes to delight the taste buds. No wonder, if it is different in different culture and different part of the country when we make pickle as it will be as per our taste bud and society we live in.  We will keep sharing with you all the varieties, if the pickle is really different than that of one we just posted.

To make a green cucumber with tomato,  here are the ingredients we need to make a pickle. This will be enough to serve for 8 - 10 people.

• 500 grams of cucumber
• 250 grams of tomatoes
• 1/4 teaspoon of turmeric powder
• Red chili powder two teaspoon
• Salt 2 teaspoon
• Green chili 3 - 4
• Mustard oil two tablespoon
• Fenugreek seeds - 1/3 of teaspoon
• Green coriander leaves

Here is the process of how to convert the ingredients into pickles ? 

• Skin the cucumber and cut it into small pieces and sprinkle one tea spoon of salt on it.
• Mix well and keep it aside for 5-7 minutes.
• Drain all the cucumber juices.
• Heat a pan and put oil on it.
• Once the oil is smoking hot keep the fenugreek seeds on it.
• When the color of fenugreek becomes brown then put all green chili on the pan.
• When the chili gets its golden brown color, add turmeric and chili powder on the pan and toss it slightly.
• Add all the chopped tomatoes on the pan and stir it properly.
• Put the lid and let it cook for 3 - 4 minutes in low gas.
• Pour all this over a bowl where cucumber is salted and drained all the excess juice from it before.
• Mix everything properly.
• Garnish it with green coriander leaves. Let it cool before you serve.

Now your pickle is ready !


The recipe is shared by Ramina Bajracharya. She is a fashion designer, a mother,  a housewife. She belongs to Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of gourmet.