Pickle Recipes.pdf Aa

ANNEXURE: - 02

PARSI'S MANGO PICKLE

MATERIAL 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

METHODOLOGY: -

Mango Big berry (Bada ber) Alu bhukhara (Plum kada laal) Chuhara Black grapes seed less Salt Red chilly powder Turmeric (Haldi) Dry Dhania Black pepper Daal-Chini Cloves Jeera Garam Masala Oil Jeggery Gur Malt vineger Garlic Curry Powder

ANNEXURE - 03

1 Kg 500- gms 100 gms 100 gms 100 gms 100 gms 100 gms 25 gms 25 gms 25 gms 12 gms 12 gms 25 gms 10 gms 200 ml 250 gms 25 ml 25 gms 5 gms

Spread them on a cloth sheet and expose to Sun heat for 30 mins.

Take plum / chuhaara / black grapes / Berry and mix them wioth mango pieces Make fine masala of daal chini + clove + black pepper Garlic + Jeera & Mix this with balance masala Spread masalas on the mango pieces and put all Meva (Dry fruits) Add vineger and mix it and keep it Heat 200 gms oil in a pan add Gur. After Gur dissolves put this all over the mango pieces and allow to cool. When cool add red chilly powder and mix thoroughly. Now add 2 teaspoons of acetic acid. Important: - Item nos: - 2,3,4 & 5 must be procured from a dry fruit vendor. To maintain nice colour, always put red chilly powder after the stuff (Aachaar) cools off and not while it is still hot.

PUNJABI NAVRATNA PICKLE

MATERIAL: 1 2 3 4 5 6 7 8 9 10 11 12

Wash mangoes, make them dry and peel off. Make long pieces and apply salt on them.

Mango Small Onion Ginger Karunda Big Saunf Salt Kalaunji Methi daana Red chilly dry HING Turmeric powder Kashmeri Red chilly powder (Degi mirch for color) 13 Black pepper 14 Big Elaichi 15 Mustered Oil

METHODOLOGY: 1 kg 200 gms 200 gms 200 gms 100 gms 100 gms 2 tbsp 50 gms 12 pcs 5 gms 10 gms 40 gms 25 gms 10 pcs 300 ml

Wash mangoes and make them dry with cloth. Cut thin slices. Keep onions ready duly peeled but do not cut them Peel ginger and cut into small slices. Keep Karunda ready do not cut it. Grind all masalas coarse (Not fine grinding) Make two to three pieces of each Mirch. Heat oil in a vessel take it off the burner. Now add Hing / Turmeric / and MIRCH pieces. When cool add masalas and Kashmiri Mirch Powder Put Mango pcs / Ginger pcs/ Onions / Karaunda & salt. Cover the top of vessel with a clean cloth and tie it firm. Keep it like this for one week. During this keep mixing this stuff with a wooden or metal spatula. Now finally add 2 tea spoons of acetic acid mix thoroughly Now fill it in a glass jar. Avoid air pockets or bubbles. Note: - In masalas, grind only saunf / kalungi / Methe. It is needless to keep this stuff exposed to sun In order to prevent color loss, always add mirch powder once the stuff fully cools down.

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