1. Mango Carrot Pickle Recipe
This is a white pickle recipe that can be made very quickly. Let’s take a look at a tasty white pickle that can be made very quickly by adding mango and carrot. Since it is made in coconut oil, it is best to make it as per our needs.
Ingredients
- Carrot – 1/2 kg
- Mango – 1/2 kg
- Ginger
- Salt – as needed
- Green chilies – 12 pieces
- Garlic
- Coconut oil
- Mustard – 1 teaspoon
- Fenugreek – 1 teaspoon
- Nut powder – 1 teaspoon
- Neem leaves
- Turmeric powder – 1/2 teaspoon
Preparation Method
First, wash and clean the mango and carrot and cut them lengthwise into thin slices. Add enough salt to it and rub it well and set aside. Heat coconut oil in a pan and add mustard seeds when it is hot. Add fenugreek seeds along with it and mix well. Then add ginger, green chilies and garlic, cut them lengthwise into thin slices and fry well. Add neem leaves along with it.
Now add some more salt to this and then add some turmeric powder and urad dal. Now some water must have come out from the mango that we have kept. Pour it into this and mix everything together. Then add the mango and carrot that we have kept, mix everything together and cook for a while. Try something like this too.. I hope this recipe will be useful for you.
2. How to Prepare Lemon Pickle Without Bitterness
Does lemon pickle taste bitter even after preparing it many times? Then pay attention to these things. Here is a simple recipe to prepare lemon pickle with great taste.
Keralites are not far behind in conducting different experiments in pickles. Lemon pickle is a bit difficult to prepare and keep it without spoiling. It is difficult to prepare pickles using lemon without bitterness.
It is very important to wipe the lemons boiled in water well and remove the water. Also, choose ripe lemons to prepare pickles. If you taste the pickle immediately after cooking, it may seem less salty, more sour, and more bitter. But if you keep it in a clean and moisture-free container for a few days, you can tell the difference.
Normally, steamed lemons are directly converted into pickles. But now try frying the lemons in oil. Smitha introduces the method of preparing fried lemon pickle through her Instagram page.
Ingredients
- Lemons – 4 pieces
- Fenugreek – 1/4 teaspoon
- Chilled chilies – 24 pieces
- Kayam – as needed
- Salt – as needed
- Sesame oil – as needed
Preparation Method
- Wash the lemon well and wipe it.
- Make small holes in the lemon.
- Heat a thick-bottomed vessel in the oven.
- Pour enough good oil into it, heat it, add the lemon and fry it.
- After it is hot, cut them into small pieces.
- In another pan, add a quarter teaspoon of fenugreek, some kaya powder, and grated chilies and fry them until they are powdery.
- Heat a pan in the oven and pour good oil.
- Add the lemon slices, arapa and salt to it and mix well.
- Then turn off the oven and leave it to cool. Transfer this to a clean, moisture-proof container and store it.
3. How to Make Spicy Kantari Chili Sauce!
Pickle lovers are sure to enjoy the fiery and flavorful Kantari Chili Sauce, a condiment that brings heat and zest to any dish. This unique pickle is made using Kantari chilies, small yet intensely spicy peppers that pack a punch.
Unlike a traditional pickle, this sauce combines the tanginess of vinegar with the bold spice of fresh chilies, creating a versatile accompaniment for rice, bread, or even grilled snacks. The vibrant red color of this pickle makes it as visually appealing as it is tasty. For those who crave bold flavors, Kantari Chili Sauce is the ultimate pickle to spice up their meals!
Ingredients
- Kantari chili – 200 grams
- Oil – as needed
- Salt – as needed
- Mustard – 1/2 teaspoon
- Garlic – 15 cloves
- Curry leaves – as needed
- Sambar powder – 1 1/2 tablespoons
- Turmeric powder – 1/2 teaspoon
- Kaya powder – 1/2 teaspoon
- Fenugreek powder – 1/4 teaspoon
- Sugar – 1/2 teaspoon
- Lemon juice – 6 cloves
- Vinegar – 1 tablespoon
Preparation Method
First, take 200 grams of kantari chilies, wash them well and drain them. You can take small kantari or large kantari. If you don’t have kantari chilies, you can use green chilies. Then take a pan and pour a spoon of oil into it. When the oil is hot, add the kantari that you have taken out. Add enough salt and mix well on low flame. Then mix all the chillies well and keep it closed. All the chillies should be cooked well. Stir it well from time to time. After all the chillies are well wilted, turn off the flame.
Then transfer it to another bowl. Next, pour enough oil in a pan and when it is hot, add half a teaspoon of mustard. After the mustard seeds crackle, add the fifteen cloves of garlic that you have taken and put aside. Add enough curry leaves and mix well. Stir until the garlic is well cooked. Then turn off the flame and wait until the heat goes off.
After the heat goes off, we can add one and a half tablespoons of the special ingredient, sambar powder. Also, add half a teaspoon of turmeric powder and a quarter teaspoon of kaya powder. Then mix everything well on low heat for a minute. Kanthari chilli pickle with secret ingredient is ready.
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