Gongura pickle.
Credit: Special Arrangement
Summer’s officially here and heralds the time for all things tasty, cool and refreshing. If you’ve been indulging in food that delights, pickles are
just the thing for you.
Whether it’s sandwiches, parathas or puris, pickle is a favourite culinary sidekick.
This summer, let’s look beyond the perennial favourites in pickles – the superstars such as mango, lemon and chilli – and get bold and experiment
Gongura pickle
Also known as Pundi Soppu in Kannada the leaves of the sorrel or roselle plant are tangy and make for great pickles.
What you need:
One cup of gongura leaves (discard stems)
Six garlic cloves
Take a tablespoon of oil roast a spoonful each of urad dal and chana dal, four red dry chillies fenugreek mustard and coriander seeds in it. Grind this into a fine powder after cooling
Four tablespoons of oil
Preparation:
Take two tablespoons of oil in a pan add the leaves and let it turn mushy and allow to cool.
Add the spice powder and let it simmer till all moisture evaporates.
Now take another pan add two tablespoons of oil garlic mustard asafetida if required some turmeric and add the gongura paste.
Add salt and chilli powder as required and cook for eight minutes.
Let it cool.
To store it:
This mix must be stored in an airtight container and can stay that way for two months.
Bitter Gourd Pickle
Credit: Special Arrangement
What you need:
Three thin bitter gourds
Two tablespoons of salt
Quarter cup of mustard or sesame oil
Two tablespoons of red chilli powder
Half teaspoon of turmeric powder
Pulp of quarter cup tamarind
Asafoetida and fenugreek powder
One tablespoon of jaggery or brown sugar
Preparation:
Wash and dry the bitter gourd and cut it into small pieces.
Add salt and turmeric to the slices and let them sit for an hour.
It sheds plenty of water.
Dry it on a towel.
Heat oil add spices in it and mix with bitter gourd.
Add jaggery and tamarind paste and cook till it thickens.
Let it cool.
To store it:
Store in a jar and allow flavours to blend for a week.
Stir everyday.
Lasts up to eight months in the refrigerator in an air-tight container.
Raw turmeric pickle
Credit: Special Arrangement
What you need:
One cup of fresh raw turmeric
Half a cup of lemon juice
Four green chilies slit lengthwise
One teaspoon of mustard seeds
Salt to taste
Preparation:
This pickle with no oil can be made in a few minutes.
Wash raw turmeric and peel it.
Slice it into small cubes.
Mix all ingredients in a bowl and stir well so that the lemon juice coats all the turmeric.
Transfer to a glass jar and let it sit for 3-4 days for flavours to develop.
Stir every day.
To store it:
Refrigerate in an air-tight container and consume within two months.
Banana Flower Pickle
Credit: Special Arrangement
What you need:
One medium-sized banana flower
One teaspoon of mustard seeds
Half teaspoon of fenugreek seeds or powder
Two tablespoons of vinegar
Four tablespoons of sesame oil
One tablespoon of red chilli powder
Spice powder - dry roast one teaspoon each of fenugreek coriander and cumin
Preparation:
Soak banana flower in turmeric water for 30 minutes then dry.
Remove stamen and chop into small pieces.
Heat oil and add mustard fenugreek turmeric and asafoetida.
Mix with chopped flower.
Add spice powder and cook for a few minutes till almost dry.
Cool it.
Let it sit for 2-3 days.
Stir everyday.
To store it:
Lasts two months in a cool dark place or refrigerated in an air-tight container.
Pickle pairs
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There’s no limit to the number of dishes you can add pickles to for a burst of flavour and taste.
Pickles also save time and effort on a busy day.
Pickle is easy to carry on road or rail travels provided you place it in a sealed air-tight jar.
Pair turmeric pickle with a cheese platter to add a dash of flavour
Top your tacos with banana flower pickle
Gongura pickle goes well with dosa in place of chutney
Add some pickle to your salad dressing and elevate the flavours
Pickle rules
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Always use dry sterilised glass or ceramic jars (never use plastic or fibre containers) before storing pickles.
Moisture reacts with the pickle and can spoil it.
Store pickles in a cool dry place. l Roast spices to enhance flavour.
Use mustard oil or vinegar to increase shelf life.
Let pickles sit for at least a week before consuming.
Avoid using wet spoons in the jar.
Keep away from direct sunlight unless required for fermentation.