Quick Zucchini Pickle

Indian pickles are totally dissimilar from what the western public refers to equally pickles! The alone similarity is that both role brine to save approximately vegetable over a menses of several months to several years. Most Indian pickles are blood-red inward color too are eaten equally a condiment alongside a repast inward minuscule quantity. One simply cannot eat pickle inward large quantities equally they are actually fiery hot! The blood-red color of the pickle comes from the blood-red chillies that is i of the primary ingredients inward the pickle. Other ingredients include a diversity of spices that are used similar mustard powder, asofoetida, coriander pulverisation etc. The pickles could live made using brine or fossil oil equally a preservative. There is no other preservative used inward Indian pickles. They are unremarkably preserved inward huge earthen jars. Now-a-days, drinking glass bottles are used. Needless to say, Indian meals are incomplete without a pickle.


 

The pickle I made today is the simplest too easiest one. By now, I am certain that everyone who reads my weblog knows that I don't brand anything that is time-consuming ,tedious or complicated!  This pickle tin live laid upwards inward fifteen mins. Most of the time, cracking attention is observed piece making pickles to ensure that everything is dry: the hands, the pots too spoons used, the ingredients used etc. Any role of regular H2O tin brand the pickle become bad too trim the shelf life of the pickle.Only brine is the liquid used. I didn't role brine, but I haven't used H2O either! I convey ensured that everything was absolutely dry out but I know that my pickle volition non convey a long shelf life since I didn't role brine. I convey thus made a real modest quantity equally I didn't intend to save it for long. I wanted something for immediate role too that's what I made. It should concluding me for a calendar week inward the fridge.

This recipe is from my aunt, whom I fondly telephone vociferation upwards Pushpa Mahve, who is a real talented too innovative laid upwards equally well. Like me, she loves to experiment inward the kitchen. This zucchini pickle recipe has been kindly shared past times her. This is a basic Mangalorean konkani pickle recipe where the master copy spices used are mustard pulverisation too hing. This recipe has been modified a trivial too is absolutely delicious!

Servings: makes i 10 oz bottle

Ingredients:

Zucchini: 1 small
Kashmiri Red chilli pulverisation : 1/4 cup
Hot blood-red chilli powder: two tbsp 
Haldi ( turmeric powder): 1/2 tsp
Mustard powder: 1/4 cup
Hing: two tsp
Methi( fenugreek seeds) powder: 1/8 tsp
Salt: 1 tbsp( arrange equally per taste)
Lemon juice: 1/4 cup

Method:

 

Chop the zucchini finely . 

Add this to a bowl alongside tabular array salt too lime juice.

In approximately other bowl, mix together chilli powders, haldi, mustard powder,methi powder, hing too salt.

Now add together this to the zucchini.


Mix well.

Store inward a dry out airtight drinking glass jar. Lasts for upto i calendar week inward the refrigerator.

Can live consumed immediately, but tastes improve the adjacent day.

Enjoy!

Cooking made easy:

To increase the shelf life of the pickle, i tin role brine instead of evidently salt.

Raw greenish mango tin live used to brand the same pickle. If that is used, skip the lemon juice equally mango when raw is sour past times nature.

Tip for good for you lot living:

Any form of pickle is best stored inward drinking glass jars too non inward whatever form of plastic equally the tabular array salt inward it reacts alongside the cloth of the plastic. This could convey deleterious effects on our health.

Food for thought:

Food is the almost abused anxiety drug. Exercise is the almost underutilized anti-depressant. Unknown