Category: Pickle

Amla, yellow turmeric (Curcuma longa), and white turmeric (Curcuma zedoaria) pickle is a powerful probiotic and medicinal food with numerous health benefits. The combination enhances digestion, immunity, and overall wellness.

Amla is rich in vitamin C, strengthening immunity. It enhances stomach acid regulation, preventing constipation. It also helps to cleanse the liver, remove toxins and purify the blood. It controls the blood sugar level. It helps to prevent premature ageing, reduce acne and improve skin glow. It strengthens hair roots, preventing hair fall and graying. Amla reduces cholesterol and blood pressure.

Yellow and white turmeric have anti bacterial and anti viral properties. They act as natural probiotics for a healthy gut. White turmeric reduces bloating, acidity and indigestion Both turmeric are powerful anti inflammatory agents helping with joint pain, arthritis and swelling. They help to clean the liver, remove toxins and purify the blood. White turmeric is excellent for cleansing mucus and improving lung health.Helpful in conditions like Asthma, cough and sinus issues. Both turmeric prevents clogging of arteries and improves circulation.

Ingredients

• 1 kg. Amla
• 1 kg mix Yellow And White Turmeric.
• 4 tsp. Salt.

Method

1. Wash and wipe all Amla and cut them into small pieces. Keep aside.
2. Wash, peel and again wash Turmeric and then chop them into small pieces.
3. Marinate Amla as well as Turmeric with salt. Mix them and keep aside for one day.
4. Next day stir thoroughly and store in a glass jar. Keep them in the refrigerator for a fresh and crunchy taste.
5. Every day consume 1 tbsp. with breakfast or in lunch to improve  digestion and immunity.

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Lila mari nu athanu.

Harvesting season of Green peppercorns is from November to February. So buy in the month of December for the best taste, texture and colour.  Green peppercorns contain piperine, which stimulates the release of gastric juices, aiding digestion and reducing gastrointestinal discomfort.Rich in vitamins C and K, green peppercorns help neutralize free radicals, reducing oxidative stress and lowering the risk of chronic diseases. They provide essential nutrients such as iron, vitamin A, and potassium, supporting overall health. The piperine in green peppercorns has anti-inflammatory properties, potentially reducing inflammation-related conditions.

Ingredients

• 500 g. Green peppercorns.
• 1 lit. Khatu Pani

Method

1. Wash thoroughly and spread all peppercorns on the kitchen towel  for 1 hour.
2. Either cut the stalk of the peppercorns into 1 inch pieces or separate seeds from the stalk.. I always separate the seeds from the stalk.
3. Add all seeds in the  khata pani jar.
4. After 5-6 days seeds are ready to consume. Stir  two times every day. Store in a glass jar.

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Guvar fali or Cluster beans are rich in dietary fibre and low in calories. It contains Vitamin A,C,K and folate. Good source of iron, Calcium, Magnesium and Potassium. It contains antioxidants like flavonoids. Buy Guvar fali in the month of January

Ingredients

• 500 g. Guvar fali.
• 1 lit. Khatu Pani

Method

1. Separate mature guvar fali having mature seeds from tender guvar fali. Tender guvar fali be used for making sabji whereas mature one for making pickles.
2. Wash thoroughly and  wipe it with cloth.
3. Add all the Guvar fali in the khatu pani jar and keep aside for 4 – 5 days. Stir every day two times a day for even pickling.
4. Serve it with Rice or Roti.

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The harvesting season of the lotus stem is from the month of October to March. So buy in the month of February. Lotus stem cooling properties help to reduce heat in the body. Rich in antioxidants helps to detoxify and purify blood. High fibre contains help in digestion and pacifies vata imbalance. Vitamin C of it strengthens immunity.

Ingredients

• 500 g. Lotus Stem.
• 1 lit. Khatu Pani

Method

1. Wash thoroughly 2-3 times.
2. Peel the stem and again wash and wipe.
3. Cut it into even slices .
4. Mix it with khatu pani and keep aside for 4-5 days but stir two times every day.
5. Serve it with rice or roti or mix it with other mixed pickles.

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Ingredients

• 500 gms Fresh mix raw White Turmeric and Yellow Turmeric.
• 4 Midium size Lemon or 8 -10 Lemon juice cubes.
• 2 tbsp. Salt.

Method

1. Soak fresh raw turmeric in water for 5 minutes . After 5 minutes wash it thoroughly.
2. Peel all the Turmeric and keep it in a bowl filled with water so that it won’t turn black.
3. Cut all turmeric into small pieces and marinate with salt and lemon juice.
4. Every day stir thoroughly in the morning and night.
5. After 4 days it is ready to store in a glass jar.
6. Keep this jar of pickled turmeric in the fridge so that you will get the fresh taste till the last piece.
7. Enjoy this pickled Turmeric with Roti, Bhakhri, Rice, Khichadi or as you wish.

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Salty and Sour water for preparing water  pickles like Boriya Gunda, Boriya lila mari, Boriya Guvarfali, Boriya keri, Boriya Lotus stem, Boriya kerda, Botiya Garmar, Boriya haldaramla, Boriya Gajar and/or other vegetables.

Ingredients

• 3 cup Water
• 1 cup Salt
• 1 tbsp. Turmeric powder.
• 20-25 Lemons

Method

1. Boil 3 cups of water in a sauce pan.
2. When water starts boiling add Salt in it. Stir continuously for 10 minutes.
3. Switch off the flame and add Turmeric powder. Keep aside to cool down.
4. Once it cools completely mix juice of 20 to 25 medium size Lemons.
5. Khatu pani is ready to use. You can use it to soak Raw Mangoes, Gunda, Green pepper pods, Guvar, Carrot or vegetables of your choice.

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Amla Murabba from the whole Amla : recipe

Ingredients

• 1 cup Amla seeds which we kept aside while preparing Amla juice.
• ¾ cup Sugar.
• 5-6 strands of Saffron.
• 1-2 Cardamom.
• 1 clove.
• Small piece of Cinnamon.

Method

1. Pressure cook Amla seeds up to 3 whistles.
2. When pressure is released, open the lid and transfer these boiled cut amla seeds in a plate to cool down.
3. Separate pulp from the boiled cut amla seeds, now discard the actual seeds.
4. Mash the pulp with potato masher or grind it in a mixture grinder and make a smooth paste.
5. Lavigate saffron in 2-3 drops of water and mix with pulp.
6. Pound the Cardamom with the help of mortar and pestle. Mix cardamom powder in the pulp.
7. Break Clove pod and Cinnamon stick into small pieces. Mix both in the Amla pulp.
8. Now mix sugar and switch on the gas.
9. Stir continuously for 5 minutes on a fast flame.
10. After 5 minutes switch off the flame. Amla murabba is ready.
11. When murabba cools completely, store it in a glass jar.
12. Enjoy murabba with bread, bhakhri, Thepla or as you wish.