Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
bague25

Pickles

Recommended Posts

Which are the pickles you have in your pantry right now?

Which are the ones you dream of?

Any recipes? Any secrets? Any reading material?

Please share - as Monica says Inquiring minds want to know...

Share this post


Link to post
Share on other sites

Mango and Lime are currently in my pantry.

I love but have a tought time finding the small whole mango pickle from baby mangoes.

my mother turned me on to garlic pickle and penaut butter on bread. it's quite good actually.

Share this post


Link to post
Share on other sites

Panchranga Mixed Pickle

Sweet Lime Pickle

Chilli Pickle.

Amba Haldi Pickle

Mango Pickle

Share this post


Link to post
Share on other sites

tryska,

I think you're talking about vadu manga? There are some available from Bedekar and Mother's recipe - should be available at any Indian grocery store but if you can;t find it, let me know and I can mail you some. Doesnt taste nearly as good as the ones my mom used to make at home and store for months and years in those huge 'bharanis' or pickle jars.. yumm. But they;re ok and definitely satisfy my cravings for them :smile:

Also

Avakkai

Manga Curry (not the storable variety - only lasts about a week I think)

Mahani Pickle (no idea what the basic ingredient is called in English) - if anyone knows, do let me know so I can see if I can find it someplace locally

Manga Thokku - a cooked and mashed raw mango pickle

Yumm, this thread is making me sooooo hungry :shock:

Share this post


Link to post
Share on other sites

i think it was bedekar's we used to get. now it seems everywhere only carries pataks brand. I'll have to check the larger indian stores here in atlanta. i'm sure i'll be able to find it somewhere.

i remeber one time when i was growing up, my mother made an unfortunate attempt at making fish pickle. she didn't pickle ever again after that.

Share this post


Link to post
Share on other sites

Hmmm, I've tried making manga thokku, avakkai and manga curry at home quite successfully using the raw mangoes available at the Indian stores. Vadu manga is a tougher nut to crack since the baby mangoes are just not to be found :(. I remember when my parents would go out early in the morning to bring back the years stock of raw baby mangoes and then use up all the fershly scrubbed plastic buckets at home to keep them salted for days on end before embarking on the actual pickle making. The whole house used to smell of raw mangoes at the time .. it was wonderful!

How come no one mentioned prawn balchao. We make Balchao everytime the urge to something reallllyy hot and spicy strikes us. I use about 1/2 the chillies mentioned in my mother-in-laws recipe and its still too hot for most people to bite into :smile: . I find it terribly amusing that my whole family has an almost competitive attitude when it comes to how much heat we can handle in our food :raz:

The pickles I dream about are those awesome tasting chundhas and godkairis that my gujarathi godmother used to make every year. *sigh*

Share this post


Link to post
Share on other sites
i think it was bedekar's we used to get. now it seems everywhere only carries pataks brand. I'll have to check the larger indian stores here in atlanta. i'm sure i'll be able to find it somewhere.

i remeber one time when i was growing up, my mother made an unfortunate attempt at making fish pickle. she didn't pickle ever again after that.

tryska,

One good source is www.patelbrothersusa.com. They carry all brands and have Vadu mango pickle from both Priya and Bedekar. I have tried Priya before and it was good.

Share this post


Link to post
Share on other sites

have in the house right now-the usual suspects

mixed pickle-priya( bedekar not available when sought)

panchranga(back in a big wayafter many years avoiding it due to unpleasant association with bits of hairy,mustard oil scented kernels flattened onto dusty playgrounds of ones youth)

sri lankan katta sambol

need to replenish

ferns' prawn balchao(yes me too)

want gooseberry pickle-it's been too long..

wake flushed from dreams of mtr gongura and hog plum smiling sardonically at me...

secrets :unsure: secreted packets of bedekars pickle mix for upcoming batch of carrot pickle.

Share this post


Link to post
Share on other sites
want gooseberry pickle-it's been too long..

Hmmm...gooseberry pickles...I am the only one here that eats em, gets tired of gooseberry pie..will have to look up some recipes online..

Usually just lets them fall to the ground for whatever critters will eat them...When we had chickens they would jump to try to get them without getting stuck with the thorns...

Now, all I have to do is find a recipe for something to do with quinces...other than jelly...gonna have a bumper crop this year...

Share this post


Link to post
Share on other sites

I have a stuffed red chili pickle that smells like heaven and tastes almost as good. I also have a lime pickle and a green chili pickle. I have yet to actually try them. I yearn for this green mango pickle that I used to get at a restaurant in Chicago. I am not at all well versed in pickles or chutneys so thats an area that I'm trying to experiment with. I'm not ready to make them myself so I'm open to folks suggesting brands and types for me to try. :wub:

Share this post


Link to post
Share on other sites

Ohhhh, gooseberry = amla. I didnt know this :). I love gooseberry pickle. FOr some reason, my friends who havent eaten these when they were kids didnt take to it much but I love them :). Are Indian gooseberries available in the US?

-worm@work

Share this post


Link to post
Share on other sites

now i thought gooseberry was nellikai, which looks nothing like amla. hmm.

Share this post


Link to post
Share on other sites
now i thought gooseberry was nellikai, which looks nothing like amla.  hmm.

I am now completely confused. Amla is "Aamloki" is Bengali, which I *thought* was the same thing as Phyllantus Acidus: http://www.tropilab.com/phyllantus-acidus.html

Isn't Nellikai the same thing?

Isn't gooseberry the same thing?

Share this post


Link to post
Share on other sites

i feel like we've had this discussion before. *lol*

the picture on that page looks liek the nellikai tree in my grandmother's front yard, however the berries have ridges like little tiny yellow pumpkins (american pumkins) not smoothish like other people's amla looks. also it's a large trea that bears fruit downward and in clusters like cherries.

Share this post


Link to post
Share on other sites
Which are the pickles you have in your pantry right now?

Which are the ones you dream of?

Any recipes? Any secrets? Any reading material?

Please share - as Monica says Inquiring minds want to know...

i dont have a pantry atm...but the usual suspects are: tender mango(vadumangai), mango(avakkai), mango(thokku), lime, magali(obscure..but south indians might recognise this root veggie pickle), salt narthangai(dont have a clue what its called in english..it looks ugly..but its wonderful), gooseberry(nellikai - hot version), 'ma-inji'(havent a clue what it is called in english) and mmmmmmm..garlic pickles

Share this post


Link to post
Share on other sites

Hmm ma-inji :).. My dad says its called mango-ginger but I remember that its different from both mango and ginger!! Not sure what exactly the basic vegetable (?) is.. anyone knows? He also told me its called Mamidi Allam (again i think literal translation of mango-ginger) in telugu. I havent had this in a really really long time.

-worm@work

Share this post


Link to post
Share on other sites
now i thought gooseberry was nellikai, which looks nothing like amla.  hmm.

I am now completely confused. Amla is "Aamloki" is Bengali, which I *thought* was the same thing as Phyllantus Acidus: http://www.tropilab.com/phyllantus-acidus.html

Isn't Nellikai the same thing?

Isn't gooseberry the same thing?

Phyllanthus emblica and phyllanthus indofischeri are what's generally knowm as amla/nellikai. http:// www.ias.ac.in/currsci/jun252003/1515.pdf (problem posting link).

the other one phyllanthus acidus(and one very like it with fruit along the branches)are less astringent,more succulent-a bit like a carambola.

Share this post


Link to post
Share on other sites
Hmm ma-inji :).. My dad says its called mango-ginger but I remember that its different from both mango and ginger!! Not sure what exactly the basic vegetable (?) is.. anyone knows? He also told me its called Mamidi Allam (again i think literal translation of mango-ginger) in telugu. I havent had this in a really really long time

questions answered about 3-4 pages back under fresh turmeric/mango turmeric.

indian gooseberry

oh well, back to the drawing board

i've purchased frozen amla from local groceries. they're very different from oregon gooseberries. :wacko:

Share this post


Link to post
Share on other sites

other than the usual suspects, the one i am craving right now

and am unable to get, is the "green peppercorn" pickle, specialty

of kerala.

the regular black peppercorns that you get, when they are growing

on the vine, are green and come in bunches, and make an AWESOME

pickle. i had it while in kerala, and saw one bottle, manufactured

by laxmi pickles, in a friend's house in the us.

have not been able to track it down since then, in india or us.

any kind egulleter who can supply me some .....?

:smile:

milagai

Share this post


Link to post
Share on other sites

I love pickles and collect em from all over so here is what I have.

North Indian

Stuffed Red Chilli

Green Chilli mustard

Sweet Lemon

Jackfruit

Mango

Sweet Mango

Mango with Hing

Gujerati

Chundo (grated unripe mango sun cooked with sugar, spiked with chilli powder)

Murabba (chunks of unripe mango cooked with sugar to a golden yellow color, spiced with clove and cinnamon)

Godkairi

Spicy mango

Garlic

Goan

hot sweet spicy tendli pikle

and the same with mix veges

Seasonal pickles that pass thru

Turmeric

Green pepper

mix veg in lemon and split mustard

Milagai we get a green pepper in brine at my local masallawalla. Would that interest you? I can only send it after I get back though (4 July) ... Just pm me.

Rushina

Share this post


Link to post
Share on other sites

Wow Rushina

You got some interesting pickles :smile:

Did you make any of them? Do you do pickles, in summer, in your family?

Share this post


Link to post
Share on other sites

The essential pickle in my household, one which I get very agitated about if it is not lurking in my fridge at all times, is misqut, from Goa.

It's a spicy, vinegary, piquant preparation, made mostly of small and tender good quality green mangoes. These are first slit and salted and pressed for days under a very heavy weight, then stuffed with a combination of spices including hing and turmeric and chilis and mustard seeds, then submerged in hot oil made fragrant with further spices.

Give it a year or so in the jar (my current stash is from 2000) and the pickle that you end up with is unbeatable with chicken or prawn or fish curry, or most anything else.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Sheel
      Goa being one of the popular cities of India is known for its local delicacies. These delicacies have been passed on from generation to generation, while some of them have continued to remain popular, some of them have lost their charm with the introduction of newer cuisines. Since the Portuguese entered Goa, they have had a strong influence on the local cuisine. A major turning point came when they introduced a variety of spices that changed their style of cooking completely. The Portuguese introduced plants like corn, pineapple,  papaya, sweet potato and cashews. One such example of a popular dish would be Pork Vindaloo. Goan food is a mix of hot and sour ingredients that make their seafood delectable. Kokum is one such ingredient which is known to be a tangy-sweet fruit. It is added in curries to render a sour taste and is often accompanied with seafood. Dried red chillies are one the most vital ingredients common among all the local delicacies that is either used in its whole form or ground into a fine paste. Since seafood is the soul of Goan food, it is preserved and relished in other forms too. Goan pickles are known to be quite famous. Prawn Balchao, a very famous prawn pickle prepared with dried red chillies is relished with a simple lentil curry and rice. Another delicacy is the Goan Para Fish made with mackerels, red chillies and goan vinegar. These are regular accompaniments with their routine meals. When talking about Goa, you cannot not mention their sausages. These mouth-watering and spicy sausages are made with pork and a variety of spices. Last but not the least, is the widely famous Goan bread, locally known as Poi. Leavened bread which is part of almost every meal and eaten with plain butter too. These ingredients make the cuisine extremely palatable and continue to make this cuisine stand out from the rest.
    • By shweta gupta
      Do any one familiar with the Bengali spice brands of India, my friend is Interested in Cooking Bengali Food. Can any One Suggest me few Brands to Reffer.
      Please comment
    • By Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×