Showing posts with label Pickle Recipes. Show all posts
Showing posts with label Pickle Recipes. Show all posts

Friday, 27 September 2013

Ambarella Achcharu /Ambarella Pickle



Ambarella Achcharu /Ambarella Pickle

Ambarella Achcharu (Ambarella Pickle) is a kind of street food we enjoy in Sri Lanka. It is easy to prepare at home. I remember we as students, enjoyed this during school days. It is easy to find a vendor selling this type of Achcharu near schools or even in train or beach.

Monday, 9 September 2013

Polos Achcharu (Sri Lankan Pickle with Baby Jack Fruit)



 
Polos Achcharu (Sri Lankan Pickle with Baby Jack Fruit)
Polos Achcharu (Sri Lankan Pickle with Baby Jack Fruit)
Recently I could buy some Polos (Baby Jack fruit) and of course I used them in a polos curry which is one of our favourites. Anyway, I wanted to taste some Sri Lankan pickle (Sinhala Achcharu) too. Usually Sinhala Achcharu is prepared with a mix of vegetables like carrot, green beans, radish, raw papaya and raw baby jack fruit. But I remember sometimes my mother prepares this pickle only with raw baby jack fruit. I wanted to try that recipe and proceeded with using only raw baby jack fruit.

Thursday, 29 September 2011

Sri Lankan Malay Pickle (Malay Achcharu)


Sri Lankan Malay Pickle (Malay Achcharu)

The Malay community in Sri Lanka is a minority of the population, believed to be from Indonesia & Malaysia during the Dutch & British ruling time. However they have a big contribution to Sri Lankan cuisine.
Malay pickle also one of authentic dish from Malay community, but now it is being tasted by almost all Sri Lankans.

The taste is a mix of sweet & sour & hot. Malay pickle takes part in any of Sri Lankan occasion without considering race or religion.Please check other pickle recipes like Sinhala Achcharu and Polos Achcharu for another pickle recipe from Sri Lanka.

Here is the recipe

Ingredients (for about 5-6 servings)

100 g. Red onions
3-4 Capsicums
1 big size carrot
100 gr. Dates
1/4 cup. Vinegar
2 tblsps.Mustard seeds
2-3 cloves. Garlic
1 inch piece. Ginger
1 tblsp. Chilly powder (or to taste)
1 tblsps. Sugar(or to taste)
Salt to taste

Method

Wash capsicums and cut  into pieces
Peel carrot & cut into pieces
Peel the skin of red onions,keep aside
Clean dates,remove the seed
Grind the mustard, garlic, ginger and dates separately using some vinegar.
Mix the ground pastes with the balance vinegar, salt, chilly powder and sugar.


The taste of the mixture should be hot and sweet.
In a bowl add the onions, capsicums and carrot. Pour the mixture on it & mix well.

Sri Lankan Malay Pickle (Malay Achcharu)


Serve with rice & curry.(Can serve immediately after prepared)

If not store in a dry clean glass bottle.
You can keep this about 1-2 weeks.


Saturday, 11 June 2011

Lemon Pickle

Lemon pickle is a yummy Indian side dish.I have tasted this with Indian Cuisine.Thank you Face book Group Curry Lovers for the recipe.My Lemon Pickle came nicely & tasty.




IngredientsLemons - 2-3
Ginger - 1 inch piece
Chilly powder 2-3 tbs
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Sesame oil /vege oil - 6 tablespoons
Salt - to taste

Method
Take juice of 1 lemon.Keep aside.




Boil water.Add other lemons in hot water for half an hour. Drain, wipe them dry and cut lemons into small pieces.






Peel and finely chop ginger. Dry roast fenugreek seeds, cool, grind to a coarse powder .Add chilli powder.Mix all with the lemon.Also add the lemon juice too.



Heat oil in a pan, add mustard seeds and stir-fry till it crackles.Add lemon pieces, turmeric powder and salt. Reduce heat and cook for ten minutes, stirring frequently. Stir well and remove from heat. Cool, pour into sterilized bottles and store in refrigerator.





Sharing with Food on Friday

Nonya Acchar (A vegetable pickle in Malay/Chinese style)


This Nonya Achchar is always good with chinese fried rice.It is bit spicy & sour too.

Ingredients

    • 500g cucumber, cut in to pieces,(remove the soft centre)
    • 150g cabbage leaves, cut into small squares
    • 150g carrots, cut into  strips
    • 150g long beans, cut into  strips
    • 200g cauliflower, cut into small pieces
    • 50g dried prawns, soaked and pounded
    • 3 red chillies halved & cut into pieces
    • 3 green chillies halved & cut into pieces
    • 50g young ginger sliced
    • 3 cloves garlic chopped
    • 3 shallots chopped
Grind:
    • 10 fresh chillies
    • 5 dried chillies
    • 10 shallots
    • 5 cloves garlic
    • 2cm fresh turmeric root
    • 1 tbsp sliced galingale (lengkuas)
    • 3 candlenuts (buah keras)
    • 2cm cube toasted belacan or 1 tsp belacan powder
    • 1 stalk lemon grass, sliced finely
Vinegar mixture:
    • 100ml vinegar
    • 200ml water
    • 5 to 6 tbsp sugar
    • 1 tsp salt
    • 125g crushed peanut candy or 100g roasted peanuts, skinned and pounded
    • 4 tbsp roasted sesame seeds
For scalding vegetables:
    • 600ml water
    • 400ml vinegar
    • 2 tbsp salt
    • 2 tbsp sugar

 

Method
Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for two to three hours (this makes the cucumber crunchy).
For the other vegetables, sun them separately in trays for one to two hours.
Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for eight to 10 seconds. Drain vegetables at once in a colander.
Heat oil in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.
Stir in dried prawns, ginger, shallots and garlic and all the prepared vegetables. Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts and sesame seeds.

I found this recipe from the website http://kuali.com/recipes/view.aspx?r=208 .Pl follow the link.

Lime Pickle

This is my easy way of making lime pickle.mmm yes easy & tasty too.It will add some good taste to your rice & curry.

Following is the ingredients for the recipe.

Ingredients:

6 fresh lime
6 tsp salt or salt to taste
1 tsp cumin seeds
1 tbsp mustard seeds
1 tbsp fenugreek seeds
10-15 dried red chillies, we can use chilly powder instead







Method
Cut 3 of the limes & take the juice.
Then cut the remaining lime into small pieces


Dry roast the cumin, mustard, fenugreek, and red chilies and grind to a powder.Put lime pieces in a glass or plastic bowl and add salt &  grinded spices & mix well.Add the remaining juice too.



Heat 2 tsp. oil and fry 1 tsp. mustard seeds. Add the pickle into it and mix well.
Store the mix in a glass bottle & keep 3-4 days to preserve under sunlight.After 4-5 days,it is ready to eat.& keep the bottle in a fridge.
 


Saturday, 9 April 2011

Achcharu (Sri Lankan Pickle)


Pickle (Achcharu ) is a very popular dish in Sri Lanka. Specially during the April New year season and during special functions.Please check my recent recipe for Sri Lankan pickle for another way of making Achcharu using Baby jack fruit (Polos).

Hope you’d love to make that easy pickle too.

Ingredients
Sinhala Achcharu
Sri Lankan Pickle


20-25 red Onions
15-20 green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
Raw Papaya or baby jackfruit cut into stripes (optional)
2 cups Vinegar
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
¼ tbs of Turmeric
Salt to taste



Method

Heat 1 cup vinegar in a clay pot. Add onions and simmer for few minutes.

Drain the onions and set aside in a large mixing bowl.

Add green chilies to hot vinegar and simmer for few minutes.

Drain the chilies and add to the onions.

Repeat same process with carrots & other ingredients and add to the onions and chillie.

Mix all the vegetables well.

To the heated vinegar in the pan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes.

Pour the hot vinegar mix over the onions and vegetables and mix well.

Pack into a glass bottle and leave for a day or two to mature.