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.

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.

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.

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. 

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 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.