Pickles are consumed not only in India but also in the world. If India is spoken, it is an important part of the food. In India, various types of fruits and vegetables are mixed with oil and spices to make pickle. While in western countries, pickle is prepared by placing vegetables and fruits in vinegar. That is, it is consumed with food all over the world. Consumption of spices and oiled pickles with fruits and vegetables has many health benefits,
There are many brands in the market. Some famous brands are there such as: 1. Tops Pickle 2.Mother's Recipe Pickle 3.Haldiram's Pickle 4.Ramdev Pickle 5.Sri Sri Ayurveda Pickle
Smart tips Use the brandy of the soil for conducting. Keep in mind, always pick fresh seasonal vegetables and fruits. By doing this, the conduct will be crisp. Do not put salt with stubble. You have to take water from the vegetables with the help of salt and maintain the practice for a long time. Use flavored vinegar while mixing. By doing this your taste will get a new taste. Clean the upper part of the canary box with the fabric first, then put a lid on it.
Mango Pickle (aam ka Achar)
Take mangoes from the market and then take your kernels. Immerse the mangoes in clean water for 10 to 12 minutes. Wash the mangoes again after 10 minutes. Remove the water from the mango and put it on a cotton cloth in the sun and dry them. In the light of sunlight in half an hour, dry them well so that they do not give water.
Mango Pickle Recipe
Grind fennel, fenugreek and oregano and grind them crispy. Grind yellow mustard seeds a bit. Heat 1 cup (200 g) of oil in a pan and heat well and then turn off the gas. First, add asafoetida to it. Then add turmeric powder and roasted spices. After all, they will be lightly roasted, then add peas mustard, red chilies (add Kashmiri chilly for red color) and salt. Masala is ready to fill in the mango. Remove the stems of whole red chili and put them in a separate plate. Take a mango and prepared in it. Put a whole red chili in the center of the filled spices and keep the mango in a straight container. Prepare the rest of the mango and keep it in the container. Keep the container in the dough for 3-4 days or keep it in for 4-5 days. On the third day, see that all are fine. Heat oil on the fourth or fifth day and put it in the mango. All should be drowned. Mango pickle will be ready in 20-22 days. Eat it when you want to eat it fun. These ethics will work well throughout the year.
lemon Pickle ( Nimbu Ka achar )
To make a plain pickle of lemon, first, wash all the lemons with clean water and keep it in the drinking water for 6 hours. After that, remove this nebula from the water and clean it with a dry cloth and cut each lemon into 7-8 pieces or size of your choice and remove all their seeds from the inside. Now fill these pieces of lemon in a clean, dry, dry container of glass, plastic and mix them with salt and turmeric and then put the container lid and keep it in the sun for 25 days. Once every 2-3 days, shake the container down and lower the nebula up so that lemon juice and spices become the same in all the lemons. After a few days, when you see that the peel of lemons has become soft, then pickle is ready. Now, whenever you want to eat this pickle and remove it from the container only after dry and clean spoon. This does not spoil the pickle early and it lasts more days. We can make spicy pickles with this solution too.
Green chili pickle with Mustard
Chili pickle is prepared by filling of mustard oil and a large number of spices. You can serve it with simple parathas. This hot and sour chili pickle (the behavior of green chilies) will spice up any food. It tastes similar to the prepared green chili pickle and has a long shelf life. Tart flavor of mustard (rye / black sarso) gives this pickle a taste aromatic. I always like homemade pickles because they are ready with high-quality ingredients. At home, we can make perfect pickle in a clean way. In a big-time, jars add chopped chilies, mustard, lemon juice and salt. Heat the mustard oil in a small pan, do not boil or heat too much, Add turmeric and asafoetida and remove it from the heat. Pour the oil into the bowl with pepper and mustard thoroughly. Serve this right. Leave it for two days when it is the best taste, it reduces the bitterness of chilly and is hot, tangy but still crisp. It took me barely 15 minutes. Try people and enjoy cooking share your experience
Red chili Pickle ( Lal Mirch ka Achar)
First, wash the red chilies. After washing the red chili, wipe it well with the kitchen towel. After applying red chili, keep it in the sun for 1 - 2 hours. Cut the stem of milk, cut the pepper in length so that it is connected on one side are. Cut the whole chili in the same way. Now you have to fry all the spices a bit, except for one kaloyanji without adding the oil in one embroidery. Gradually grind all the whole spices, except for black powder. Put all the spices in a large pot. Now add turmeric, salt, amchoor, cauliflower and mix it well. Put the mustard oil in the embroidery and heat it well in a low flame. When the oil is hot, add asafetida and immediately stop the gas. Let the oil cool down. Raise one chili and mix it well inside it. In this way, fill the spices in all the chilies. Take the banarasi red pepper stuffed pickle ready. You fill it in a glass pan or in any plastic container.
Before filling the red chili pickle in a container, heat the oil that you put in the spices, put the same oil in 2 teaspoon containers and then add the red chili paste. If the spices and oil have survived after filling the spices in red chili, then put it on the red chilies and put the lid.
Garlic pickle recipe
Garlic pickle is beneficial for our body and having great taste with food. 1. First, heat the oil so that it cools down. 2. Peel the garlic buds and wash it with water and dry it in the sun. 3. Now put garlic, turmeric powder and salt in a large pot and keep it in a glass jar for 5 days in the sun. 4. After 5 to 7 days, add red chili powder, fenugreek powder, fennel powder, roasted cumin powder, mustard seeds, kalonji, asafoetida, vinegar and salt in this glass jar and mix well. 5. Now mix the mustard oil cooled in garlic pickle. 6. Now close the lid of glass with the lid and keep it for 30 days. 7. After 30 days, tasty vinegar garlic pickle has become ready. 8. Serve garlic pickle with parathas, whole, lentil rice and bread. Tips After making garlic pickle, you will keep it for a long time, its taste will become more delicious.
Amla pickle (Amla ka Achar)
Buy a good variety of amla from the market and bring them home and put it in clean water and wash them well. Take 1 1/2 cup water in a vessel and keep it for boiling. When the water comes to boil, add all the amla and slow the gas. We need to soften the amla so that they can be cracked. When you feel that the amla has become so soft then turn off the gas. Remove all the water from Amla and cool them down. When it gets cold, take out the cracks and separate the kernels. Heat the oil in a bowl and then heat it off and then turn off the gas. Put asafetida, fenugreek seeds and oregano in this oil and roast them with a spoon. Now add turmeric powder, fennel powder, salt, red chili and yellow mustard and mix all the spices and mix them well. Put the amla in prepared spices and mix them together. Amla is ready to be a pickle. Let the conduct cool well. After cooling, fill it in a glass container. Keep it up and down for 3-4 days by running it clean and dry spoon daily. If you want, you can eat Amla's ethics now, but in 3-4 days, the taste of all the spices will be filled in it and the ethics will be very tasty. If you want to keep these treatments for a longer period of time, keep the amla in oil. Amla achar is favorite among kids. Amla's delicious dessert is ready. Whenever your mind is eating it, just remove it from the container and eat it.