Quick Zucchini Pickle

Indian pickles are totally dissimilar from what the western public refers to equally pickles! The alone similarity is that both purpose brine to save or so vegetable over a menses of several months to several years. Most Indian pickles are ruby-red inwards color as well as are eaten equally a condiment amongst a repast inwards minuscule quantity. One simply cannot eat pickle inwards large quantities equally they are actually fiery hot! The ruby-red color of the pickle comes from the ruby-red chillies that is 1 of the primary ingredients inwards the pickle. Other ingredients include a diversity of spices that are used similar mustard powder, asofoetida, coriander pulverization etc. The pickles could live made using brine or petroleum equally a preservative. There is no other preservative used inwards Indian pickles. They are unremarkably preserved inwards 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 as well as 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 ready inwards xv mins. Most of the time, slap-up help is observed land making pickles to ensure that everything is dry: the hands, the pots as well as spoons used, the ingredients used etc. Any purpose of regular H2O tin brand the pickle become bad as well as cut down the shelf life of the pickle.Only brine is the liquid used. I didn't purpose 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 purpose brine. I convey thus made a real pocket-size quantity equally I didn't intend to save it for long. I wanted something for immediate purpose as well as that's what I made. It should final me for a calendar week inwards the fridge.

This recipe is from my aunt, whom I fondly telephone telephone Pushpa Mahve, who is a real talented as well as innovative ready equally well. Like me, she loves to experiment inwards the kitchen. This zucchini pickle recipe has been kindly shared past times her. This is a basic Mangalorean konkani pickle recipe where the primary spices used are mustard pulverization as well as hing. This recipe has been modified a piffling as well as is absolutely delicious!

Servings: makes 1 10 oz bottle

Ingredients:

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

Method:

Chop the zucchini finely .

Add this to a bowl amongst tabular array salt as well as lime juice.

In or so other bowl, mix together chilli powders, haldi, mustard powder,methi powder, hing as well as salt.

Now add together this to the zucchini.

Mix well.

Store inwards a dry out airtight drinking glass jar. Lasts for upto 1 calendar week inwards the refrigerator.

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

Enjoy!

Cooking made easy:

To increase the shelf life of the pickle, 1 tin purpose brine instead of apparently salt.

Raw light-green 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 salubrious living:

Any sort of pickle is best stored inwards drinking glass jars as well as non inwards whatever sort of plastic equally the tabular array salt inwards it reacts amongst the textile of the plastic. This could convey deleterious effects on our health.

Food for thought:

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