SOME ANGLO-INDIAN PICKLES
AND CHUTNEYS
Pickles, Relishes
and Chutneys add zest to a meal and Anglo-Indian Cuisine has many of them in
its repertoire. Pickles and chutneys form an important and sometimes necessary
accompaniment to any meal. They add sparkle and tingle to enliven up the meal
and they stimulate the appetite with their tangy and spicy flavour.
The secret of a
good pickle is the combination of spices such as chillies, fenugreek and
mustard either crushed or ground. Pickles are generally made in summer since
they should be kept in the sun for some time. Unlike chutneys pickles have a
longer shelf life and can be stored for more than a year without spoiling.
1. BRINJAL PICKLE
(Aubergine / Egg plant Pickle)
Ingredients
1
kg long purple or green Brinjals or 1 large seedless one
3
tablespoons chillie powder
2
tablespoons chopped garlic
2
tablespoons chopped fresh ginger
1
cup vinegar
1
tablespoon mustard powder
1
tablespoon cumin powder
1
teaspoon turmeric powder
1
cup Sesame oil refined oil
1
cup of sugar
2
tablespoons salt
Wash
and dry the Brinjals well and cut them into medium size pieces. Heat the oil in
a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add
the chillie powder, mustard powder, cumin powder, and turmeric powder and fry
for a minute. Now add the Brinjals and salt and cook for 5 to 6 minutes on low
heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and
till the brinjals are just cooked. Cool and store in bottles.
2. MANGO PICKLE
(SWEET)
Ingredients
6
medium sized mangoes
3
tablespoons chillie powder
1
tablespoon fenugreek seeds ground coarsely
½
teaspoon turmeric powder
4
tablespoons salt
1
tablespoon mustard powder
1
cup Sesame oil or refined oil
½
cup vinegar
½
cup sugar
Wash
and dry the mangoes well. Cut them into medium size pieces. Throw away the
seeds. Mix the mango pieces with the turmeric, chillie powder, salt, fenugreek
powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun
for a week. Shake the jar everyday so that all the mango pieces soak well.
After a week, heat the oil in a pan till smoky. Cool and pour over the pickle
in the jar. Mix well. The pickle is now ready for use.
3 LIME PICKLE
(SWEET)
Ingredients
20
medium sized limes
1
cup of sugar
3
tablespoons chillie powder
3
tablespoons salt
1
teaspoon mustard powder
½
teaspoon powdered fenugreek seeds
½
cup of vinegar
3
tablespoons oil
Cut
each lime into 6 or 8 pieces, keeping 6 aside to squeeze out the juice. Steam
the limes in hot water for 5 minutes till slightly soft. Dry and Cool for some
time. Now mix all the ingredients, and the juice of 6 limes with the steamed
lime pieces in a pickle jar. Mix well and leave in the sun for a week. The
changed appearance of the limes will show that the pickle is ready for use.
.
4. GOOSE BERRY PICKLE
Ingredients
½
kg Goose Berries (Star Variety)
2
tablespoons chillie powder
½
teaspoon turmeric powder
1
teaspoon cumin powder
2
tablespoons salt
2 tablespoons vinegar
1
tablespoons sugar
Wash
the gooseberries and dry them well. Soak them with salt and leave them in the
sun for about 2 hours each day for a week. When the gooseberries shrivel up and
change colour add the chillie powder, cumin powder, turmeric powder, vinegar
and sugar and mix well. Use when required.
