244 replies to this topic

[Suresh Hinduja]

This is a rare pickle of shredded raw mango, red chilli powder and kalonji(nigella seeds). It is bound in small muslin bags and left to mature in mustard oil, that's why it is called *gathadi*(bag).



So what are your favourite pickles ?

[waaza]

I like lime pickle and chilli pickle. I use them in a way best described by the Ayurveda ideas. That is, help in providing the six 'tastes', ie sweet, sour, salty, pungent, bitter and astringent (never did work out what the last one really meant!).
Does this idea of a balanced (taste-wise)  meal still hold true in India, do you try to balance the tastes?
Whenever I prepare Indian food for guests, I try not to make it too (chilli) hot, so I provide this as a side dish if required. Same for sour with lime pickle. Is this balancing of tastes still the way in India, or are more Western ways creeping in?

cheers
Waaza

[Tomato]

My favourite is the Punjabi Pachranga.

[Suresh Hinduja]

Waaza,
I'm not sure exactly how it works  but legumes are supposed to contribute the astringent factor.

I dont think anybody adheres to this balancing act at all with the exception of restaurants attached to the Hare Krishna Temples.

Tomato,
Pachranga is my favourite too but somehow I dont seem to enjoy it with South Indian food. Conditioning, I guess.

I put together this pickle last week with chilli, lime juice, salt, ginger, mango ginger and fresh turmeric. I've been having this everyday, I dont know how long the honeymoon will last.  

[Tomato]

Ooh,that looks lovely! I have not come across Mango ginger in Delhi, but will proceed to make some with fresh ginger, turmeric and chillies. Just Lime juice and salt, right? How long before one consumes it?

[bague25]

I like panchranga pickle too!

This week I got a pot of Ashoka brand 'Methia Gunda pickle' - says that gunda is an 'Indian berry'. Could someone enlighten me - is Gunda what I know as karonda? Or it it another nut ... oops berry??

Thanks
Bague

[Suresh Hinduja]

I like panchranga pickle too!

This week I got a pot of Ashoka brand 'Methia Gunda pickle' - says that gunda is an 'Indian berry'. Could someone enlighten me - is Gunda what I know as karonda? Or it it another nut ... oops berry??

Thanks
Bague

Aah, that's easy Gunda means ruffian or scoundrel.

Seriously, Gunda is a young mango.

[Suresh Hinduja]

Ooh,that looks lovely! I have not come across Mango ginger in Delhi, but will proceed to make some with fresh ginger, turmeric and chillies. Just Lime juice and salt, right? How long before one consumes it?

Tomato,
Sorry for the late response but somehow I must have missed this.That's right, just lime juice and salt and it's ready in a few days. Please keep this in the coldest part of your fridge and consume within a month.
For a longer shelf life add some acetic acid.

[M65]

Quote (bague25 @ 24 Sep., 2005, 3:47)
I like panchranga pickle too!

This week I got a pot of Ashoka brand 'Methia Gunda pickle' - says that gunda is an 'Indian berry'. Could someone enlighten me - is Gunda what I know as karonda? Or it it another nut ... oops berry??

Thanks
Bague

Aah, that's easy Gunda means ruffian or scoundrel.

Seriously, Gunda is a young mango.

Gunda unfortunately is not  young mango, it is a berry shaped fruit that has a pit and is pickled with spices, oil and raw mango, is also known as Lasora and Lehsua, I found various botanical names for this but none of the description seems to fit perfectly.


Link1

Link 2

[SAUCY]

ADF Foods Ltd. formerly know as Amercian Dry Fruits company belongs to a friend of mine, here are the ingredients for the Methia Gunda Pickle

Ingredients:
Gunda (Indian Berry), Mango Shreds, Salt, Cotton Seed Oil, Chilli Powder, Mustard, Fenugreek, Turmeric, Asafoetida, Coriander, Cumin And Acetic Acid.

can visit the web site at www.adf-foods.com  click on Ashoka and then onto Pickles and there we have the Methia Gunda Pickle, so now we know  

[Suresh Hinduja]

You guys are right, Mango it is not, not even young or adolescent.

Is it Amtekkai?

[Ash]

What's that?  ???

[waaza]

I'm looking for recipes for chilli pickle and chilli and Indian lime pickle. I visited my brother in London last weekend and bought a big bag of Indian limes as well as quantities of fresh birdseye chilies from Mauritius and common green chillies from Ghana.

I like a bit of spice in my chilli pickle, along with some fresh ginger shards. And for me, the lime pickle should not be too sweet or salty.

Anyone have any good recipes?
cheers
Waaza  

[waaza]

finally got around to making some pickles today, one of the Indian limes I bought in a net had started to go mouldy, so I fished it out, and washed/dried the rest. I decided to do everything in the µwave oven, so put 6 limes at a time in on full power 'til they burst. Then cut them in quarters extracting the juice, and separating the pips. Did this to all 30 limes. Placed limes in the glass bowl, added split mustard and split fenugreek, a little hing, some slithers of fresh root ginger and a little salt. Cut up a few fresh red Thai chillies (imported from Thailand!). Nuked the contents for about five minutes, until heated through. Added some of the lime juice until all the oil formed an emulsion with it. Then popped it into the oven at 100°C along with the glass jars.
Filled one large jar, and with what was left over, added more cut red chillies and all other ingredients, and repeated method. Filled another jar, and with the left over, added loads of cut green chillies, a few fragrant spices and repeated. Thats the point I'm at, at the moment.
Will have a go at Brinjal chutney next, using the µwave oven again.
cheers
Waaza
no measurements taken, maybe next time when I assess the results.

[SAUCY]

My B-I-L brought these 2 amazing seafood pickles for me from Chennai, Fish Pickle and Prawns Pickle. YUUUMMMMM

[Tomato]

My B-I-L brought these 2 amazing seafood pickles for me from Chennai, Fish Pickle and Prawns Pickle. YUUUMMMMM

Saucy, I've had that Prawn Pickle before with just rice and dal, it's yummy.

[SAUCY]

Tomato - I did exactly that, just plain dal rice and the prawn pickle, I have still not opened the fish pickle.

[SAUCY]

Another great pickle I got from Chennai, Mango Thokku Pickle by Ruchi. It is unbelievable

[vkn]

I was lurking around for a while here, thought I will let you know how we made the most easiest and tastiest  Homemade Lime Pickle - the king of pickles, isn't it?

[Chef Raj]

finally got around to making some pickles today, one of the Indian limes I bought in a net had started to go mouldy, so I fished it out, and washed/dried the rest. I decided to do everything in the µwave oven, so put 6 limes at a time in on full power 'til they burst. Then cut them in quarters extracting the juice, and separating the pips. Did this to all 30 limes. Placed limes in the glass bowl, added split mustard and split fenugreek, a little hing, some slithers of fresh root ginger and a little salt. Cut up a few fresh red Thai chillies (imported from Thailand!). Nuked the contents for about five minutes, until heated through. Added some of the lime juice until all the oil formed an emulsion with it. Then popped it into the oven at 100°C along with the glass jars.
Filled one large jar, and with what was left over, added more cut red chillies and all other ingredients, and repeated method. Filled another jar, and with the left over, added loads of cut green chillies, a few fragrant spices and repeated. Thats the point I'm at, at the moment.
Will have a go at Brinjal chutney next, using the µwave oven again.
cheers
Waaza
no measurements taken, maybe next time when I assess the results.

Waaza,
How is the microwaved pickle?