Pickle making has always intimidated me. I always thought of it as a tedious and daunting process. I guess some of this anxiety with pickle making also comes from my Mum. She makes some mean pickles, but inspite of every care, can never get them to last. They’d get spoiled before we could finish them. I always thought that would happen to me too. Don’t ask me why, I just thought it would. Until I tried my first homemade pickle – this super yummy Goan Eggplant Pickle. I was surprised at how easy it was to make and we enjoyed it for months after.
I was eager to try out a few more recipes after my success with the eggplant pickle. So a few months ago, when raw mangoes started showing up around Sydney, I just had to try out some mango pickles. Some Indian pickle recipes are long drawn and need to be kept in the sun. I wanted something a little quicker. So, I picked up a few green mangoes at Paddy’s Market in Flemington and I narrowed it down to two recipes to try out this time around. One of them was this Instant Mango Pickle. Ofcourse, seeing that it was an instant recipe was a huge bonus. Plus it was so easy to make, I couldn’t not try it. Also this is a small batch recipe, which was fantastic, because we’re a family of 2 and I had more recipes to try out. I chose to wait for a few months before sharing this recipe, because I wanted to see if it would keep. And I’m happy to report that if you use a clean, dry glass bottle and a clean and dry fork / spoon to serve, this keeps refrigerated for more than 4 months. Moreover, this is a delicious spice blend, unlike those you will find in any store-bought version. I happen to really like this recipe. I’d take that as a win for me and my pickle making.
Spicy Kerala Mango Pickle
Recipe from: Edible Garden
2 cups raw mango, skin on, cut into uniform sized cubes
2 tbsp salt
1/4 cup oil
2 1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
2 springs curry leaves (leaves only)
2-3 tsp red chilly powder
2 tsp vinegar (optional)
Add salt to the cut mango pieces. Toss well and keep aside for 20-30 minutes.
Combine 2 tsp mustard seeds and the fenugreek seeds and grind them to a coarse powder together.
After the mango pieces have been sitting in the salt for 30 minutes, heat oil in the pan and add 1/2 tsp mustard seeds.
When the mustard seeds pop, turn the flame off. Add the powdered mustard and fenugreek.
Immediately add the curry leaves and the red chilly powder and stir well for about 5 seconds.
Tip in the salted mangoes and add the vinegar, if using.
Stir well. The residual heat of the pan will cook the pickle through as needed.
Let the pickle cool down completely in the pan itself.
Once it has completely cooled, store in a clean, dry glass bottle / jar.
**Serve with your favorite dal and rice.
This recipe has been added to –
Food on Friday @ Carole’s Chatter
Roasted Red & Yellow Bell Peppers in a Garlic Marinade
Adapted from: The Purple Foodie
4 large bell peppers (I used 2 red and 2 yellow)
3 cloves garlic, peeled and roughly chopped
Salt, to taste
Freshly crushed black pepper, to taste
2 tbsp olive oil
2tsp apple cider vinegar
Brush the whole peppers with a little bit of olive oil. This helps them char sooner. Roast the peppers over an open flame. I simply pierced a fork through the stalk portion of the peppers and turned the peppers around to char on all sides.
Once it blisters and chars on all sides, place in a bowl, cover with a lid and let it rest a little. This will cool it down so it can be handled as well as the skin will peel off easier.
Peel the peppers, cut them in half, deseed them and slice them lengthwise.
Mix the rest of the ingredients in another bowl. Add the peppers to the mixture. Toss well and check for seasoning. Adjust the salt and pepper if needed.
Store in a sterilized glass jar.
This recipe is linked to –
Recipes I Can’t Wait to Try
Decidedly Healthy or Horridly Decadent
Fun with Food Friday
330g Jalapeño peppers, sliced
1 tbsp. pepper corns
1 tbsp. sugar
2 tbsp. coarse sea salt
2 bay leaves
3 cloves of garlic, dashed under the flat blade of a knife
1 cup apple cider vinegar
1 cup water
Place the sliced jalapeños in a glass jar.
Place the rest of the ingredients in a saucepan. Bring to a boil and simmer for about 5 minutes.
Let the brine cool a little but while its still hot pour over the jalapeños in the jar and let it rest for a few hours.
Cove the jar and shake a little to distribute the spices evenly.
I keep the jar refrigerated so that it lasts longer.
Note: If you are pickling a different quantity of jalapeños, all you need to to is wash the whole peppers and place them in the glass jar you will be storing the pickle in. Fill it with water. Measure the quantity of water used and substitute half the quantity of water for the apple cider vinegar and add the spices.
This recipe is linked to –
Meatless Mondays @ Midnight Maniac
Mouthwatering Mondays @ A Southern Fairytale
Meatless Mondays @ My Sweet and Savory
Whats Cooking Thursday @ Feeding Four
Decidedly Healthy or Horridly Decadent @ Ceo a’s draiocht
Fun with Food Friday @ Paisley Passions