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. 

  

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.

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.

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.

Gundruk's Pickle

All of you know this very well that Gundruk is one of the most loved vegetables in our country by all walk of life people which is famous for its tasty, tangy and acidic taste. I am going to presume now that you know its a fermented green vegetables. Normally, this is used for curry; however, we do not have anything that we cant make its pickles.

Ingredients : 

Gundruk                               :      100 gram

Ginger                                  :      One small piece

Onion                                   :      One medium size

Tomatoes                             :      Two medium size

Salt                                      :      As per the taste

Red Chili Powder                  :       One teaspoon

Fenugreek seeds                   :      1/2 teaspoon

Turmeric Powder                  :      1/2 teaspoon

Mustard Oil                           :      Two tablespoon

How to convert all these ingredients into a pickle ?

• Soak Gundruk for about 20 minutes on a bowl but clean it before soaking it.
• Keep water just enough to soak it so that you do not have to throw the excess water. If you keep more water then you will be wasting the real taste of it.
• Clean the ginger and peel it before chopping it into a small pieces.
• Clean and chop onions and tomatoes also finely.
• Put all the chopped ingredients into a bowl.
• Add salt and chili powder.
• Add the properly soaked Gundruk and mix it well. Pour some juices (from the bowl where you soaked Gundruk ) but keep in mind throw away the last teaspoons of juices as it might hold some mud in it. 
• Heat oil on the heavy pan and put some fenugreek seeds on it.
• Wait until it burns.
• Gas off
• Add turmeric powder on the hot oil
• Pour the hot oil on the pickle mixture
• Mix it one more time and now its ready to serve.

Now, your pickle is ready.

The recipe is shared by Ramina Bajracharya. She is a fashion designer at RD Chahat Boutique, a mother and a food lover herself. She belongs to Newar community of Kathmandu, who are famous for their culinary art; as they have mastered it to tease the taste buds of  gourmet.

Chayote Pickle

Chayote is a climber plant and here in Nepal we call this Iskoos not chayote like you do in that part of the world. When it grows, it grows in abundance that some may get lost what So, all you can do with so much of this  and the best way to manage the abundance of it, is to convert it into a pickle. All vegetables can be converted in pickle but not all pickle will be as good as Chayote pickle. It can be boiled, preserved or cooked. This Chayote pickle is cooked than the boiled method we have posted before. 

Ingredients : 

Chayote ( Iskus)                            :  500 grams

Salt                                              :  As per the taste 

green chili                                    :  4 - 5 pieces

sesame seeds                                :  One ablespoon

Lemon                                          :  One

Turmeric powder                          :  1/2 tea spoon

Fenugreek seeds                           :  Half teaspoon

Oil                                               :   Two tablespoon 

How to convert it into a tasty pickle ?

• Clean and cut Chayote (Iskus) in 1 or 1.25 inch thickness in size.
• Clean chili and chop it finely.
• roast and grind the sesame powder.
• Heat oil in a Karai and put fenugeek seeds on it.
• Wait until its color turns golden brown.
• Put green chili, Chayote, turmeric powder and salt on the karai.
• Saute it for some time or until it cooks.
• It should cook only about 80% not 100 %.
• Gas off.
• Put the sesame powder and squeeze lemon juice on the half cooked chayote mixture.

Now, your pickle is ready !

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.

Sweet Mango Pickle

Mango is one of the fruit which grows abundantly in Nepal and India. it is said that India grows the highest number of this fruit but Thailand also is very famus for some of the variety of this fruit. If we keep aside what is our personal favorite fruit, this fruit is also known as a king of fruit; not just for the taste but the kind of health benefit it bears with it. Mango being sour when its unripe so is one of the most commonly used fruit here to make pickles. There are plenty of ways to make pickles out of this fruit  and this is just one of the method.

Ingredient :

Ripe Mango                      : One kg [1000 grams]

Sugar                               : 500 grams

Turmeric                          :  1/2 reaspoon

Oil                                   :  half cup

anisseed                          :  one teaspoon

red chilli                         :  two table spoon

salt                                 : as per taste

How to covert it into a tasty pickle ?

• Peel the mango and chop it finely.
• Heat oil  in a heavy pan and put anise seed on it. 
• Wait until it turns golden brown in color.
• Low down the gas and then add sugar. Stir it a d let it melt down. 
• Add chili powder, and turmeric and stir it slightly.
• Now add the finely chopped mango and let it simmer in the sugar mixture for about  8 -  10 minutes.                                     

Now, your pickle is ready.


Note : This is fresh pickle which can be eaten immediately when it cools down but at the same time you can also store it for future use.

Anita Maharjan is a housewife and mother of two boys. She used to work before she became mother. She belongs to Patan area, population of which is dominated by Newars. Kathmandu is the valley where Newars have gained the reputation as people who are food connoisseur. They love to tease food at its best; so that it will delight your taste bud. 

Brinjal's Pickle - Bhanta ko Achar

We know now that we can use most of the vegetables to make a pickles. Some are commonly used and some are not so commonly, yet we can use almost all the vegetables to make pickles. one of those rare vegetable is brinjal. This will be one of the unique taste for those who may not prefer the brinjal as a vegetable. In Nepal this vegetable is called Bhanta.

Ingredients :

Brinjal or eggplant                  :  two or 250 gram

Tomatoes                                :  6 - 7  medium size

Garlic                                     :  5 cloves

Red Chili powder                     :   one teaspoon

Salt                                         :   as per taste

mustard Oil                             :  one table spoon

How to convert it into a tasty pickle ?

• Heat Oil on   non-stick pan.
• Clean and cut brinjal in to two piece and then put it on face down on pre-heated pan.
• Let it roast for about two minute in one side and then turn the side; roast it again two minutes on outer side also.
• Now put the brinjal on the back of a dinner plate and then put another dinner plate above it so that it will be easier for you to press it and squeeze out all the juice  out of the roasted brinjal.
• After that peal the skin of it and then cut it into small pieces and put it in a bowl.
• Roast the tomatoes also in the same pan where you are roasting brinjal. 
• Once the tomatoes are roasted properly remove the skin of and grind it bit roughly.
• Peel the garlic and make its paste.
• Put everything in a bowl and then mix it.
• Put the remaining mustard oil also in the mixture when you mix it.

Now, your pickle is ready !

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