Pickle (always) on the side!

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

Bitter Gourd Pickle

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

Raw turmeric pickle

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

Banana flavour pickle

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

Pickle pairs

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

Pickle rules

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.