Gorkeri Sweet & Spicy Mango Pickle

The Gorkeri Recipe is a traditional Gujarati Raw Mango Pickle that is made sweet and spicy with jaggery. It's a pickle you will love.  My friends who tasted this recipe loved it.

Ingredients  

350 Grams Green Raw mangoes - cubed - see notes

120 Grams Jaggery - grated
2 Tablespoons Heaped Yellow Mustard Seeds or Whole ( this variety is used for pickling , if you don't get it powder normal mustard seeds )
1 Tablespoons Level Red chili powder¼ Teaspoons Rock salt¾  Teaspoon Heaped Turmeric powder
Mustard oil or Sesame oil as required
2 + 2 Teaspoons Sea Salt

Method

Wash and clean the mangoes , pat dry, peel  and remove the seed. Chop into small cubes .
Mix turmeric powder with 2 teaspoons heaped salt and coat  the mango cubes with it .
Let it rest for an hour or more . After an hour or so drain the water it leaves and steam cook lightly for 8 - 10 minutes but not very mushy . Keep aside  to cool completely.

Meanwhile dry roast yellow or whole mustard seeds till it leaves an aroma ( taking care not burn them). Cool and then powder it. 

Take a pan , heat sesame oil ( I used this), add the powdered jaggery , add the powdered spice , red chili powder,  add the marinated steam cooked mango cubes after patting dry into the mixture . Keep the flame on low and let the jaggery melt, stirring it so that it does not burn. Stir the whole mixture lightly taking care not to mash the mangoes. Take off flame after jaggery is completely melted.

Let it cool completely ( I left it overnight covered) before you bottle it in a clean sterilized glass jar . This Gorkeri pickle stays good for months . I have added oil one inch above the pieces. If you want it with less oil then keep it in the refrigerator. Use a dry spoon to remove the pickle. 

Tastes excellent with khichdi, theplas , rotis , phulkas and bhakris.

My Notes :

I had purchased 530 grams mango , after cleaning, cutting and chopping the mangoes measured 350 grams.

Labels : Mango, Pickle, Jaggery, Gujarat, Homemade

Pickled Gherkins /Dill Pickle#Improv

A wonderful, simple recipe for homemade refrigerator Butter & Pickles. No canning equipment required! Just prepare and refrigerate!

Ingredients 
7 - 8 Baby Cucumbers
1 Cup Water
1 Cup White Vinegar
1 Tablespoon Sea Salt
A Pinch Red Pepper Flakes
2 Big Gloves Garlic
2 Teaspoons Black peppercorns - coarsely ground
2 Teaspoons Yellow Mustard
2 Sprigs Fresh Dill 

Method 

Wash the cucumbers and dry them.
Place cucumber in a jar that just fits them.

 Heat water, vinegar, salt, crushed pepper flakes, garlic, black peppercorns, mustard seed and dill in a pan until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover with a lid and see that cucumbers submerged  and there is enough  liquid / brine  at the surface  of the jar . Wait at least 30 minutes before serving (do not drain brine). 

This Pickle can be stored in their brine in a sealed sterilized glass jar in the refrigerator for a month or more.

These are so addictive, sweet and salty - use them in burgers, salads, or with cold meats. Enjoy 

My Notes

You can slice the cucumbers too if you wish. I, make these small quantities and some times sliced them too.

Labels : Pickle, Homemade Pickled Gherkins, Baby Cucumber, White Vinegar, Improv Cooking Challenge, Dill

Improv Cooking Challenge: March 2019
Ingredients: making bread and butter pickles or using them in a recipe.

Bread & Butter Pickle Buttermilk Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Deviled Ham Salad by Cindy's Recipes and Writings
Dill Pickle Soup by Home Sweet Homestead
Spicy Garlic Dill Pickle Dip by Palatable Pastime
Cuban Sliders by Kate's Recipe Box
Pickled Gherkins /Dill Pickle by Sneha's Recipe
Rassolnik - Russian Pickle Soup by Pandemonium Noshery
Dill Pickle Cornbread Muffins with Pickle Butter by Cookaholic Wife
Dill Pickle Compound Butter by A Day in the Life on the Farm

Homemade Pickled Jalapenos

These Pickled Jalapenos are crunchy, tangy, and sweet ..believe me they are ready in just 10 minutes? Buy a jar from the supermarket the contains preservatives and cost a lot of money. Make this at home at one fourth the cost and double the quantity. Store them in the refrigerator and the will last you a year ( see that the bottle you are storing it in is sterilized and dried). 

I love these jalapenos, used them sandwiches, pasta or pizzas they taste great. Whenever, I,  run short of fresh chillies, these come handy. I even use them on fried eggs. They taste so delicious. Do try this.

Ingredients
250 Grams Jalapeno peppers - cut into slices
1 Cup Strong White vinegar
1 Cup Water
1 Teaspoon Sugar
2 Tablespoons Heaped Sea Salt

Method

Sterilize a glass bottle / jar dry it well.

Wash and dry the jalapenos.

 Chop them into big pieces.

Combine the vinegar, water, garlic, sugar, and salt in a pan and bring to a rolling boil, reduce the flame to low and let it simmer for a good 5 minutes. Take off flame and add jalapeno slices, stir, and immediately remove from heat. Let it cool completely then pour it along with the brine into the sterilize bottle. See that the jalapenos are covered with brine.

                           See my beauties

Store in the fridge, It will remain good for year in the refrigerator.

Labels:  Jalapenos, Pickled Jalapenos, Homemade, Chutneys & Dips, Jams & Sauces, Pickle 

Mango Metham Pickle - East Indian

Metham in East Indian Marathi is Methi / Fenugreek seeds. This is very delicious pickle which last for year or even more provided it has an inch of oil above always.  This is my Mother's recipe, which my mother learn't from her mother i.e. my grandmother an awesome cook. Her hand was like a magic wand. Whatever she made was delicious and perfect.

Whenever, we i.e all her grandchildren went to her house, first thing we use to do is finish the pickles from the bowls kept on the dining table... so delicious and mouthwatering... reviving old make memories... imprinted in mind... I miss her and mother too..

Coming to my mother she too inherited the magic wand from her mother. She was an awesome cook, who not only cooked traditional East Indian dishes, but also tried different recipes of other cuisines. My mother used to make different types of pickles, jams. chutney's etc.. the whole year, according to season of vegetables and fruits.

This is a tried and tested recipe. Adding jaggery in this pickle is optional. I would recommend you add it since is gives a delicious taste and balances the spiciness, my mother always added it. So here I, reveal my mother's secret recipe...

Ingredients
1 Kg Mangoes - Rajapuri Variety (see pic)
75 Grams Yellow Mustard seeds - coarsely powdered
10 Grams Asafoetida Powder
25 Grams Turmeric Powder
40 Grams Red Chilly Powder
15 Grams Methi / Fenugreek Seeds powder
2 Tablespoons Heaped Sea Salt
1 Kg or More Vegetable Oil - can use mustard oil too
1/3 Cup of Jaggery or according to your taste

For the Mangoes5 Tablespoons Sea Salt
1 Teaspoon Turmeric powder

Method

Sterilize a big glass bottle and dry it in the sun. I sterlize and then dry all glass bottles(without the lids) in the oven for 10- 15 minutes, at 150 degrees or whenever am baking.

Use pickle mangoes that are not ripe. Wash and dry the mangoes then chop them, remove the seeds, mix salt and turmeric powder to it, mix well. Keep these under some weight overnight ( I kept a plate and then a grinding stone over it).

Next day place the mangoes in a strainer and drain all the brine, spread it in a plate and keep it for dry in light sun or in the house to dry slightly ( till you prepare the ingredients and oil cools down).

Heat the oil in a kadai till really hot ( do not bring it to boiling or smoking point). When the oil is still hot mix all the spices along with the salt and jaggery, let the jaggery melt in this oil stirring in between till it oil cools and jaggery melts.

Mix all the masala and mangoes, remaining oil, in a big bowl and keep it for a day, by that time jaggery will melt completley. Mix it well and fill it in the sterlize bottles, adding more oil if necessary so that an inch of oil is above the mangoes always.   

This pickle will be ready to enjoy after  20 days or a month ... will remain for a year and even more provided there is an inch of oil above the mango pieces and the bottle is clean from inside ( i.e. no masala around the bottle above the oil).. clean it with a clean cloth or paper towel. 

Enjoy ....  

Labels: Pickle, Mango, East Indian, Vegan,Gluten free