The making of pickle dates back to the year 2030 BC when people used to make cucumber pickle. It was initially made in order to store food for a long time and use it during the time of winter. Pickle was also the first option for the sailors and travelers who used to carry them during their voyage.
Dedicating the content to the lover of pickles, we will discuss two different pickle recipes which we can eat with flatbread, Thepla, etc.
- Grape Pickle
- Green grapes 100 gm
- Achar masala 2-4 tbsp
- Powdered sugar 2 tbsp
- Oil 2 tbsp
Steps to follow:-
- Wash the grapes and dry them using a cloth.
- Once it is dried completely, add achar masala in a bowl along with the grapes and mix them well.
- Add powdered sugar and mix well. Later, add 2 tbsp of oil and allow it to rest for half an hour in a fridge.
The pickle is ready to be served and it should be consumed within a week as it cannot be stored for a longer time.
- Chana Methi Pickle
- Chickpea 100 gm
- Fenugreek seeds 100 gm
- Achar masala 50 gm
- Oil 1 bowl
- Raw mango 1 Pcs
Steps to Follow:-
Step-1 Soak chickpea and fenugreek seeds separately in a bowl for a day.
Step-2 Take raw mango and cut them into pieces. Add salt and turmeric and allow it to rest for 5-6 hours.
Step-3 After a few hours, the water will start releasing from the mangoes. Use the water to soak chickpea and keep it in the water for one more day.
Step-4 Drain the water and spread the chickpea and fenugreek seeds on a dry cloth and allow it to soak up all the moisture from them.
Note:- Care should be taken that it should be dried below the sunlight or under a fan.
Step-5 Once they are dried completely, add achar masala, grated raw mango with the chickpea and seeds and stir them well.
Step-6 Heat the oil to its maximum temperature and allow it to cool till room temperature. Once cooled, add the oil to the mixture and mix them well.
Note:- Add Jaggery in the mixture if you want the pickle to be sweet.
Step-7 Allow the mixture to settle and keep it in a jar for a week and it will be ready to eat!
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