Potato Pickle

You must be aware of the fact that there are about 3000 variety of potatoes that is available on earth. Well I am not sure we can get that many varieties of potatoes as many is listed by World Food. But, if there are as many as  30 varieties of potatoes that is available in the market then we can make 40 varieties of pickles out of it. People consume it depending on the community they belong or the country they live in.  Being a Nepali I would like to say that Nepal is that place where people love to make pickle of almost everything that is available in the market. One such highly used vegetable to make a yummy pickle is Potatoes. 
  

Ingredients : 

Potatoes                         :     800 grams

salt                                :     as per taste

Chili powder                   :     half teaspoon

Hot green chili                :     8 nos  

dry red chili                    :     3 nos

Sesame                           :     three table spoon

Chuk or lemon Juice        :     two table spoon

Turmeric powder             :     half teaspoon

Fenugreek seeds              :     half teaspoon

Mustard oil                      :     two table spoon

Ways to convert all these ingredients into a pickle.

• potatoes should be cleaned before we boil it.
• lets keep it aside to cool down.
• Once potatoes cools down then peel it and then chop one potatoes into four or six piece.
• Keep about five boiled potatoes and instead of cutting it smash it using your hand on the bowl where you keep all chopped potatoes.
• Roast sesame seeds and grind it so that you can get its powder. Put this also in the bowl of pickle.
• clean green chili and slice it into two. 
• Put salt, sesame seeds and half spoon of chili powder a and then mix everything in a clean bowl.
• Heat oil on a pan and put fenugreek seeds on it.
• When fenugreek seeds turns black, put the sliced green chili on it.
• Now pour it over the mixture on the bowl.
• if you like you can sprinkle green coriander on top of it and then serve.

Now your Potatoes pickle is ready !

This recipe is provided by Mrs Ganga DC. Originally, this mother and grand mother belongs to Surkhet, but have been living in Kathmandu for more than ten years. She loves to cook and then take pride in it when others enjoy her cooking skill. Her passion for cooking  comes very handy to run her hostel business which she has been runing for almost ten years by now. I have heard that she has been running her hostel with the talk going round in a circle that food available in her hostel is best in the industry. She is Managing Director at Queen's Hostel Pvt. Ltd.  Studied at Tribhuvan University. 

  

Pickle without chili

Garlic has so many goodness in it that benefits your heath directly. You can eat it for many of your health complications. Many people who suffer from blood pressure know that they should take it raw to thin the blood but we all know this we cant talk after eating raw garlic. So for that very reason we are making its pickle. And the challenge is this, we cant add chili in it. that sounds quiet normal here because garlic is as hot as Chili. For that very reason it has been one of the most important ingredients when we make pickle and  we cant imagine any pickle without it. There are times we can enjoy pickle without chili also. And if there is any pickle which can meet the challenge with out chili then this must be a garlic pickle.

Ingredients : 

garlic                     : 200 grams

Salt                       :   two teaspoon

Timur                    :  20 piece

Aanis seeds            : two teaspoon

fenugreek seeds     : two teaspoon

Parsley seeds         : two teaspoon

Lemon juice           : five lemon or half cup juice.

How to convert these ingredients into a pickle ? 

• Roast anish seeds, parsley seeds and fenugreek seeds. 
• keep it aside to cool it down.
• When it cools down then make its powder.
• Peel garlic. If its too big [Chinese garlic] then slice it into two piece.
• Grind Timur with salt. 
• Please remember to remove the timur seeds before you grind it. 
• Mix all the ingredients into a glass bottle where you have half cup Lemon juice.
• Then shake it well before you put garlic on it.
• Keep it under sun for about 15 days before you eat it.

Now, your pickle will be ready in a months time.

Soyabeans and Tomatoes Pickles

Mixing fruit and vegetables to make a pickle is very common. There are times we mix grains on the vegetables and fruits to make pickles. However, there seems to be no rules when it comes to making pickles. I like that line from the famous TV chef Nigella Lawson, which she keep repeating in her show, if it taste good then eat it.  Soybean is one of the grain which is very beneficial for health reason but apart from that its one of the grains which adds flavours to pickle. And this taste good if we combine it with tomatoes to make a pickles. This pickle is more suitable for Mo: Mo: than rice, roti or beaten rice.

Ingredients :

Soybeans                :        100 grams

Tomatoes               :        eight to ten piece

Salt                        :        As per the taste

Fresh Chili              :        three or four nos

Garlic                     :        about four clove

Timur                     :        5 or six piece

How to convert these ingredients into a tasty pickle ?

• Roast soybean in a heavy pan and roll it on the pan constantly. 
• When the bean"smiles" or its skin cracks up its done the roasting process.
• Keep it aside to cool down.
• When the beans are cooling down boil tomatoes.
• remove the skin of tomatoes before you put it in mixture. 
• Now roll a mortar using your strong hands over the beans to remove the skin out it. 
• When all the outer skin are removed then put the beans with the tomatoes on the mixture along with chili, salt, garlic.
• Grind timur separately for better taste and flavour 
• Let it soak for about ten minutes with the juice of tomatoes before you run the mixture.
• Add some water if you have to make its fine paste, before you serve.

Now, your pickle is ready.

Tomatoes Pickle

Good news to all tomato lovers around the world, is tomato is one of that fruit which is available around the year. Needless to tell you, we prefer to make its pickles every time we eat rice and dal regardless of season. When it comes to choice of tomatoes I would like to suggest you to go for tomatoes that are of smaller in size, make sure it is bigger than cherry tomatoes. Pickle taste a lot better, if; tomatoes are smaller. The superior taste of pickle makes us feel tomatoes from colloer area are much better in its flavour than the tomatoes from hotter part of the country.  

Nepali, be they here in Nepal or any part of the world loves tomatoes pickle. Everyone has their own way to give it a unique taste that makes it their own recipe. When it will be ready, you will fall in love with the tasty mix of juice of the picke than the ingredients of it.   

Ingredients :

Tomatoes : 300 grams

Fresh green chili   : four to five nos

Red chili powder  : one teaspoon

Garlic : 5 nos

Ginger : one small piece

Salt : as per taste

Turmeric powder : 1/3 teaspoon

Mustard Powder : one and one half of teaspoon

Sunflower Oil : 2 tablespoon

How to convert the ingredients into pickle ?

• Clean tomatoes and cut each one into six to eight pieces.  
• Peel garlic and then chop it finely.
• Clean and chop ginger also.
• Cut three of the fresh chili in two or three places only. 
• Chop one or two of the fresh chili in small round shape.
• Put all the chopped tomatoes, chili, ginger, garlic and and salt, in one big and clean bowl. 
• Add mustard powder, turmeric also in the mixed ingredients.
• Put two tablespoon of oil in the bowl.
• Fill a clean and dry bottle with the mixed ingredients.
• Keep the bottle under sun for four to five days and it will be ready to eat in sixth day.

Now your pickle will be ready in two days only!

Note : Keep the bottle in the fridge that way you can use it for couple of months once its ready to consume.   

This recipe is shared by Suchita Joshi. She is a mother of a girl and a food lover and as she says cooking is her favorite time pass. Like my many other contributors in this site, she too, belongs to a Newar community, who are recognized for their culinary skill; as they have found the secret art to tease the taste buds of gourmet. Its been more than a decade that she is living in Canada with her husband and a child. Her husband not coming from the same community, and yet in the food industry, I hope she brings unique taste to the table.

Tamarind Pickle

When I was a teenager tamarind pickles was my favourite pickle, as it did not need much time to prepare, not it needed much skill also. What more it was faster to make it. At that time during its season, it was easy to buy it from the market,  I do not remember the price but it was affordable even to my wallet which had holes in many places. Nowadays, it's not that easily available in market like before yet you can get it when you look for it. 

Tamarind is a hardwood tree known scientifically as Tamarindus indica. It's native to Africa but also grows in India, Pakistan and many other tropical regions. The tree produces bean-like pods filled with seeds surrounded by a fibrous pulp. The pulp of the young fruit is green and sour.Healthline

Ingredients : 

amarind                :     200 grams

Salt                       :     one teaspoon
Green chili            :     one teaspoon

Timur                    :     3 piece

Sugar                    :    one cup or 200 gram

How to convert these ingredients into a pickle ? 

• Separate tamarind pulp and also remove the long, fiber like thread from it then keep it in a clean and dry bowl. 
• Grind green chili to make it into past and put it in a bowl.
• Put salt in the bowl.
• Also put all the sugar in it.
• You can use your hand if you are young and if not then use wood or plastic spatula to mix the ingredients in the bowl. 
• Taste it, if you find its taste sharper for your tongue then add more chili, salt and sugar to blend the taste suitable to your palate.

Now, your pickle is ready.

Radish and Tomatoes

• Tomato is such adoptable to almost all pickle. and pickle as it may take very small part of our meal but this takes very important role in our daily food life; and without pickle our meal will never come to a finishing line. This small fruit can be converted in pickle in so many ways than just one. And what more to rejoice when this fruit is available around the year in market.

Ingredients :

Tomatoes                                 :  One kg (1000 grams of medium size )
Radish                                      :  500 grams 

Green chili                               :  200 grams

garlic                                       :  100 grams 

salt                                          :  As per taste

Yellow Mustard seeds               :  2 table spoon

turmeric                                  :  One teaspoon

Mustard  Oil                             : 1/2 cup

How to convert all these ingredients into a tasty and delicious pickles ?

• Clean tomatoes and let its water dry up completely. for that you must keep leave it in dry Place for about an hour or so.
• After that cut in to two pieces.
• Clean and cut radish into small piece.
• Clean and peel  garlic and then cut it into think and long shape.
• Clean and split the green chili.
• Grind mustard seeds and make its powder.
• Mix tomatoes, salt, mustard powder, ginger and garlic in a bowl.
• Put some oil also when you mix the pickle mixtures.
• Fill the bottle and then before you put the lid fill it with some more oil.
• Put it uder the sun for four days during winter time or only two days when its hot season.

Your pickle will be ready in two days.

This recipe is prepared as told by Poonam Dhakhwa. She is a Co-owner of a Boutique named RD Chahat, which is in Durbar Marg. Although, she studied architecture in college she also is a designer. Mother of two girls and a food connoisseur, she spends her free time watching TLC or other medium to collect recipe for her. She comes from a Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet. Originally she is from Dhankuta and now she is married to Designer from Patan. That brings her two different taste and style in her making pickles.

Fresh Chili Pickle

 

Chili is one of the most common ingredients we use while making pickles. There are rarely any pickles which is made without a dash of chili. However, there are times we have people who have a taste bud that demands for more and more hot. Hotter it is, better and tastier for them. That  is the time this type of hot pickle is just the answer. When you make fresh chili pickle it could be any color, I mean all red, all green, or yellow; whatever is available in your hometown market or at home. You can also go with the mix of all at the same time. Choice is yours.

Ingredients :

Fresh Chili                               :   250 gram

Salt                                         :   as per taste                                                        

Garlic                                      :   5 cloves

Ginger                                     :   small piece 
Sesame  Powder                      :    two teaspoon

Cumin Powder                         :    one teaspoon

Anise seeds                              :   1/3 teaspoon                                                                 Parsley seeds                           :   half teaspoon

Fenugreek seeds                      :   half teaspoon

Mustard Oil                              :   one table spoon

Turmeric Powder                     :   1/3 teaspoon

How to convert it into a tasty pickle ?

• Clean and cut  chilies in to two piece. 
• Peel Ginger and Garlic also and then chop it in small piece in long.
• Heat Oil on non-stick pan. 
• Now put, fenugreek seeds, anise seeds and parsley seeds on the hot oil.                When the color of those seeds becomes dark brown then put chopped ginger and garlic on it.
• Stir it until the color of it turns golden brown.
• When its well done then add cut chili on it. 
• Then add on it the cumin powder, sesame powder and mustard powder.
• Stir it for about five to eight minutes.
• When its done, squeeze lemon over it, and mix it well before you serve.

Now, your pickle is ready !

This recipe is shared by Suchita Joshi. She is a mother of a girl and a food lover and as she says cooking is her favorite time pass. Like my many other contributors in this site, she too, belongs to a Newar community, who are recognized for their culinary skill; as they have found the secret art to tease the taste buds of gourmet. Its been more than a decade that she is living in Canada with her husband and a child. Her husband not coming from the same community, and yet in the food industry, I hope she brings unique taste to the table.

Coconuts Pickle

                                                                                                                                    We know that we can make pickle almost from anything. I mean, when I say anything; it is fruits, vegetables, grains and even flower. We do not grow much coconuts like they grow in India or in Srilanka, however;  we still we can have fair share of our coconuts available around the year sin the market. So, go ahead and try this recipe anytime you want as it is one of the most fastest way to make its pickle. All we need is some ingredients.

Ingredients 

Fresh coconuts                       :   250 grams

Red Chili powder                   :   one teaspoon

Salt                                       :   as per the taste

Cumin seeds                          :  1/3 of the teaspoon 

Green Coriander leaves          :  one big chunk

Lemon  Juice                         :   half lemon

How to convert these ingredients into a pickle ?

• Chop the coconuts in small pieces and put it in the mixture.
• Put all other ingredients  also in mix all the it.
• Run the mixture until you have the fine paste of it.
• Squeeze lemon over it and mix it.

Now, your pickle is ready  !

Shredded Mango

Acidic fruit be it ripe or unripe is one of the best to make pickles. These fruits can be cooked, preserved and chop cut and convert it into pickle  choice is as you like. Different people make it different way and here is one way to make its pickle. However, I consider myself lucky because I have friends who are not just Newars but they are food connoisseurs as well.

Ingredients :

Green Mango                   :   500 grams

Carrot                             :   200 grams [ two medium size]

chili                                :   4 - 6 pieces
Sesame Powder               :   2 table spoon
Salt                                 :   as per taste
Red chili                          :   one teaspoon powder  

Mustard Oil                      :   two table spoon
Fenugree seeds                :   1/2 teaspoon

Sugar                               :   two tablespoon
Turmeric powder              :   1/2 teaspoon 

How to convert all these ingredients into tasty and mouth watering pickle ?

• Clean and peel mango and carrot first.
• Then shred the two and keep it in a bowl.
• Clean ad then finely chop the green chilies. 
•  keep all the ingredients in a bowl.
• Put salt, sesame powder, red chili, and sugar in the bowl then mix it.  
• Chop the fresh garlic in small shred and put it in the bowl.
• Heat oil in a pan. 
• Put the fenugreek seeds on it and wait until the seeds becomes total black.
• Gas off and put some turmeric on it. 
• Pour the hot oil over the mixture.
• Mix it properly before you serve.

Now, your pickle is ready.

The recipe is shared by Ramina Bajracharya. She is a fashion designer, mother and food lover herself. She belongs to Newar community of Kathmandu, who have gained reputation in society for their culinary art as they have mastered it to tease the taste buds of  gourmet.

Tomatoes Pickle

We all know being a Nepali, Tomato pickle is part of our daily food life; and without its pickle our meal will never come to a finishing line. This small fruit can be converted in pickle in so many ways than just one. And what more to rejoice when this fruit is available around the year in market.

Ingredients :

Tomatoes                                 :  One kg (1000 grams of medium size 

Green chili                               :  200 grams

Garlic/ ginger                           :  200 grams ( 100 grams each )

Salt                                          :  As per taste

Yellow Mustard seeds                :  2 tablespoon

Turmeric                                  :  One teaspoon

Mustard  Oil                              : 1/2 cup

How to convert all these ingredients into a tasty and delicious pickles ?

• Clean tomatoes and let its water dry up completely. for that you must keep leave it in dry Place for about an hour or so.
• After that cut in to two pieces.
• Clean and peel ginger and garlic and then cut it into think and long shape.
• Clean and split the green chili.
• Grind mustard seeds and make its powder.
• Mix tomatoes, salt, mustard powder, ginger and garlic in a bowl.
• Put some oil also when you mix the pickle mixtures.
• Fill the bottle and then before you put the lid fill it with some more oil.
• Put it uder the sun for four days during winter time or only two days when its hot season.

Your pickle will be ready in two days.

This recipe is prepared as told by Poonam Dhakhwa. She is a Co-owner of a Boutique named RD Chahat, which is in Durbar Marg. Although, she studied architecture in college she also is a designer. Mother of two girls and a food connoisseur, she spends her free time watching TLC or other medium to collect recipe for her. She comes from a Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet. Originally she is from Dhankuta and now she is married to Designer from Patan. That brings her two different taste and style in her making pickles.