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.

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.

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.

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.

Carrot and Radish

Carrot and Radish are almost the same in so many way but not all the way. One is sweet and other is not that sweet. Goods news is now a days both can be found the marker around the year. We do not have to wait for particular time for its season to enjoy this pickle. The best part of the mixing these two is that the carrot adds gives the pickle so lovely color combination. I must have mention this many times there are so many ways to make a pickle out of radish and this is just one more way to give it a new look.

Ingredients :

Carrot : 500 grams
Radish : 500 grams
Fresh chili : 150 gram

Garlic : 150 gram

Salt : 3 teaspoon
Fenugreek seed : 2 teaspoon
Dark mustard : 3 teaspoon

Parsley seeds : 2 teaspoon

Mustard oil : two tablespoon
Turmeric powder : 1/2 teaspoon
Glass Bottle : 1 kg [ 1000 ] capacity

How to convert it into a juicy and acidic pickle ?

• Clean radish and carrot by running  clean water over it. Clean and remove anything you are uneasy with.
• Cut it in about two inch long and half inch width.
• Let it dry under sun for whole day so that it dries out most of its water.
• Also cut the fresh chili, into two and then let it dry on a flat bamboo  basket.
• Peel the garlic and then cut it into two or four piece of each clove.
• Heat a pan on high gas and then dry fry fenugreek, parsley and dark mustard seeds. Fenugreek color has to be golden brown from it natural yellow color. Let it cool down before you make it's powder.
• In the evening, when the radish, carrot and fresh chili drys enough it's time to make pickle out of it.
• Mix everything in a big bowl, like Carrot, radish, chili, salt, powdered fenugreek, parsley and mustards seeds, little bit turmeric powder and two tablespoon of mustard oil. 
• Put one tablespoon of mustard oil inside the glass bottle. Role the bottle so that the oil will spread every part of it. Now you put all the mixed ingredients into that bottle. 
• Keep the lid airtight properly, so that the essential flavor and gas will remain inside the bottle. 
• Keep the bottle in a place where it gets sufficient sun in the next 15 days.
• Your pickle will be ready in 15 days. Bottle pickle like this can be consumed for couple of weeks one it gets ready.

Grandma's wisdom  :

1. Even the salt grain on the rim of bottle can cause the lid not to tighten properly ? so remove the bottle rim with clean cloth before you use the lid. 
2. Dark mustard seeds gives the acidic taste to this radish during that 15 days maturation. If the pickle is not sour and acidic enough then there must be less of mustard on it. 
3. Do not get surprised if you see so much juices forming in glass bottle over the next couple of days. Those juices will help pickle taste better. Shake bottle carefully if you want it to reach in the area where there is less juice in bottle.

Lemon and Lapsi

Lemon and Lapsi both are acidic and small sour fruit. These two are so adaptable in all taste. You can make it hot, sweet or sour, its your choice. So, this time it was an experiment to see how it taste if you combine the two extremely sour fruit together. The result may not have come out to be the best but let me assure you it sure was not the worse as well. Yes ! I have to admit it it was too sour ! if you are lover of it the tangy, acidic and sour taste then this is for you.

Ingredients : 

Lapsi                                                  :    300 grams

Lemon                                                :    300 grams

green chili                                          :     50 grams

Annis seeds                                         :    1 teaspoon

Fenugreek seeds                                 :    1 teaspoon

Parsley seeds                                     :    1 teaspoon

Cumin powder                                    :    1/2 teaspoon

Salt [mix of white and black ]             :    as per the taste

Timur                                                 :    one teaspoon

How to convert these ingredients into a pickle ? 

• Clean Lapsi and keep it in in hot water for some time so that it will be wilted and easier to mash it before you mix it with lemon.
• Clean and cut lemon in about six piece of each lemon;  and then put it in a bowl.
• Dry fry anise seeds, fenugreek seeds and parsley seeds in a heavy fry pan.
• After that make its powder.
• Clean green chili and then make two slices of each chili.
• Grind Timur with salt to make its coarse powder.
• Now take a big bowl and put Lapsi, Lemon, green chili, salt, Timur, cumin powder, and then mixed powder of annis, fenugreek and parsley seeds.
• Take a bottle and  stuff it with the mixture in a glass bottle [or a plastic jar]. 
• Put the bottle in a cool and dry place for more than two month or under sun for about a month to mature it.

Now your pickle is ready !

Note : If you use plastic jar I advice you not to put it under sun. If you want to put it under sun then use glass bottle to make pickle.

Bitter Guard in tomatoes

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. Here in this country we have found many ways to convert this small juicy fruit in pickle in so many ways than just one. And what more to rejoice when this fruit is available around the year in market.

To make this pickle we better get the tomatoes that are grown in Panchkhal or in Kavre area. These areas are famous for its tasty and good quality tomatoes rather than other parts of the country. 

Ingredients :

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

Green chili                               :   200 grams

Garlic                                       :  100 grams ( 100 grams each

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.
• Cut bitter Guard in thin and about 1.5 inch length.
• 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. She is a designer, mother of two girls and a food connoisseur herself. 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.

Hot and Sour Garlic

Garlic is one of the most important condiment in our daily life. No wonder, its a part of our daily food be it curry or pickle. This one condiment is also very good  for our health benefits. Garlic seems to bear with it loads of health benefits which is going to keep us healthy all the way. However, we all know that this is too hot and it has very strong scent almost makes it so unbearable at times but now we have found the solution to this fact also. 

Ingredients : 

Garlic                      : 500 grams

Salt                         :  two teaspoon
Green chili              :  50 grams

Timur                      :  20 piece

Anise seeds              : one teaspoon

Fenugreek seeds      : one teaspoon

Parsley seeds           : one teaspoon

lemon juice             : half bowl juice.

How to convert these ingredients into a pickle ? 

• Separate garlic and peel it and then clean it. 
• Make a small cut on each garlic, so that it will soak the juice in it.
• Dry fry anise seeds, fenugreek seeds and parsley seeds in a heavy gaze pan on medium heat.
• After that make the powder of these mixed seeds.
• Clean green chili and then make two long slice out of each chili.
• Grind Timur with salt to make its coarse powder.
• Take a big bowl and put garlic, chili, salt, Timur  powder, and then mixed powder of anise seeds, fenugreek and parsley seeds.
• Take one bottle and the put  he mixtures in a bottle [or in a plastic jar]. 
• After that pour the lemon juice from the top so that when it trickles down it will soak the garlic.  
• Now put the bottle in a cool and dry place for a little more than a month before you consume it

Now, your pickle will be ready in  about a months time !

Hot Lemon

• It looks like Lemon is a king of pickles. This small fruit which is sour and acidic is perfect for pickle or or its one of the most used ingredients in the pickle. Good thing is this fruit is available in the market around the year and this can be consumed all the season. During summer time this is one of that thing which makes you eat rice even if you feel not to. 

Ingredients :

Lemon : One kg

Red chili Powder : Two teaspoon

Salt : three teaspoon of Sea and Black salt

Timur : One teaspoon

How to convert all this into a tasty and delicious pickle ?

• Grind Timur and mix it with two types of salt.
• Cut each lemon into four or eight pieces.
• 
  

   Use Plastic or glass bowl to put the lemon and mix chili powder, lemon salt and Timur proper in a bowl or plate.
• Now fill the mixture in a clean and dry bottle. Press it so much that you can see juices coming up during filling process in the bottle.
• When the bottle is filled up to the rim then cover the lid tightly. No air or the gas should escape from the bottle as it makes a huge difference in its taste when it gets ready .
• Keep the pickle bottle - if its glass - in a place which gets enough sun during the day time for the next two months so that it matures properly under the winter sun.

Now your pickle will be ready in two months.

Note :

1. This pickle can be used for more than a year. however you have to keep in mind if it last !
2. Make sure the lid is made of plastic instead of metal.  Metal lid will spoil scent as well as taste of the pickle.
3. If you have used the plastic bottle I would like to recommend you to keep it in cool and dry place for more than three months.