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.

Garlic and Ginger Pickle

Its so common people get cold and caught during winter season and there are people who are so sensitive towards the change of weather and some are over sensitive when its cold month.  I did not know it but there are plenty of people who have been using garlic and ginger to fight back cold during cold month. I mean to say garlic and ginger's pickle during cold month to keep the cold at bay. In Taiwan they drink garlic soup and in US they eat chicken soup but here we eat garlic and ginger pickles to fight back cold.

We all know, garlic and ginger is one of the most important condiments when we make curry. No wonder, its a part of our daily life. These two condiments are also very good herbs for our health benefits. 

Ingredients :

Ginger                                               :    500 grams

Garlic                                                :    500 grams

green chili                                         :     50 grams

Annis seeds                                        :    2 teaspoon

Fenugreek seeds                                :    2 teaspoon

Parsley seeds                                     :    2 teaspoon

Cumin powder                                    :    2 teaspoon

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

Lemon juice                                       :    half cup
timur                                                 :    one teaspoon

Mustard Oil                                        :    half cup

How to convert these ingredients into a pickle ? 

• Clean ginger and chop in it bit long size
• Separate garlic and peel it and then clean it.
• Dry fry annis seeds, fenugreek seeds and parsley seeds in a heavy pan.
• After thatmake the powder of these mixed seeds.
• Clean green chili and then make four long slice out of each chili.
• grind timur with salt to make its coarse powder.
• Now take a big bowl and put ginger, garlic, chili, salt, timur, cumin powder, and then mixed powder of annis, fenugreek and parsley seeds.
• Put one handful of mustard oil also and then mix all the ingredients.
• take a bottle and the put the oil in it and roll the bottle so that the oil will cover on each part of it. make sure all part of the bottle is properly covered by the oil before you put  the mixture in a bottle [or a plastic jar]. 
• After that pour the lemon juice from the top so that when it trickles down it will soak the garlic and ginger mixture througly.
• Now put the bottle in a cool and dry place for month or under sun for about 15 days to mature it.

Now your pickle is ready !

Note :

1. Some keep chopped garlic and ginger along with chili   under sun for about two days before they make its pickle. these are just the method and which method you go for choice is entirely yours.

Dry Sesame Pickle

Sesame has been one of the ingredients in many pickles we make but there are times we have enjoyed the pickles made out of sesame only. I mean to say sesame being a major ingredient of a pickle instead of a side ingredient. and the good part of this pickle is this is powdered pickle instead of gravy or juicy which we make most of the time. To make this pickle all we need is some ingredients.

Ingredients 

Sesame seeds              :  250 grams

Alas seeds                   :  150 grams

Salt                            :  one teaspoon

Red Chili powder         :  one teaspoon

Ginger                        :  one big chunk

Lemon  Juice              :  one and half big size

How to convert these ingredients into a pickle ?

• Clean sesame  seeds and alas seeds first before roasting it in a hot and dry pan.
• Roast alas seed also.
• When its roasted  then make its powder by putting it in mixture or using mortar.
• Clean and peel the ginger and then let it dry under the sun for about an hour or two.
• When its dry enough then grind it as fine as you can.
• now put all ingredients in a clean bowl and mix all the it.
• squeeze lemon over it and mix it again.

Now, your pickle is ready  !

Note :

1.  This is fresh pickle as well as you can store it for long time also.  
1. There are people who like it with rice but I think this is better suited to eat with peanuts or to make your mouth juicy when you are enjoying the winter sun.

Fresh Coriander Pickles

Coriander is available almost around the year in Nepal. It is one of the most used herbs in our foods. People loves it for it's nice scent. So, we should not be surprised if it's widely used for multiple purpose. Some prefer to sprinkle it in every other meal and some prefer it on easy pickle when we are feeling not so enthusiast to cook.  Its pickles is one of the most used in our society as its one of the most easy pickle to make. Some people call pasty pickles like this chutney  instead of pickles. Once a gourmet friend of mine tried to convince me the difference between chutney and pickles. Chutney is when, you dip your finger in it and then lick your finger but pickles is you can take a bite of a piece of it.

Ingredients :

Coriander leaves : Handful of  [ an adult women’s hand ]

Garlic   : 2 cloves

Green chili : 3 nos

Cumin seeds : Half tea spoon

Salt : As per the taste

Dried lapsi skin : one teaspoon

Or Lemon juice : one medium size lemon’s juice

How to make pickles out of these ingredients ?

• Clean coriander leaves and chili.
• Peel garlic.
• Put green coriander leaves, chili, cumin dust, garlic and salt into the mixture.
• Switch on the mixture just for about 20 seconds.
• Squeeze lemon juice on the  paste and then mix it with a spoon.
• Pour it on the bowl.

Now, your pickle is ready.  

Fresh Chili pickle

                                                           Green chili is one of the key ingredients in all the pickles we make, without this no pickle is ready. add some but using it as main ingredient of the pickle is whole lot of different thing but to some people hot is not enough. So, they go for hotter. And here is one such pickle for those who love hotter pickle.

Ingredients :

Long fresh chili : 500 grams

Mustard oil : 150 grams

Cumin powder : two teaspoon

Coriander powder : two teaspoon
Turmeric powder : half teaspoon

Salt : as per taste

Fenugreek seeds : 1/2 teaspoon

Bay leaves : three nos

Timur : 5 - 7 piece only

Half cup lemon juice : six big lemons

One glass bottle : 1 kg [1000 gram] capacity

How to convert it into pickles ? 

• Wash fresh chilies well and let it dry under the sun for at least one hour, so that there won't be any trace of water.
• Heat a pan and put all the chili on it and move it or about two or three minutes so that chili will be softer.
• Keep a karai over medium heat gas. Put two hundred ml mustard on it.
• When it's hot enough, put fenugreek seeds on it.
• When the color of fenugreek seeds turns black put chili and bay leave on it, stir it.
• Let it fry for some time and then add salt and turmeric powder on it.
• When it looks fried enough add cumin and coriander powder.
• Stir it some time and then add lemon juice on it.
• Let  the chili simmer on low gas for about 5 - 7 minutes.
• Gas off and let it cool down before you fill the bottle.
• Keep the lid tight before you store it.

Now your pickle is ready !

Note : 

1. Store it in a cool and dry place. 
2. This pickle can be eaten as soon as it is made, at the same time this can be preserved or a long time also.

This recipe is shared by Nayan Shrivastava a college student here in Kathmandu. However, she would like to pass all the credit to her mother Kamini Shrivastav, resident of Dhanusa, Raghunathpur, Nepal. Nayan and her family moved into Nepal from India more than a century ago. So, they bring that Indian style of making pickle in our kitchen.