Pork Pickle Recipe / Panniyearchi Achar

My Pickling bug continues and this time its Pork Pickle :) :)  Recently while emptying my freezer I found a packet of pork and thought of pickling it. I followed the chicken pickle recipe with slight changes. Worth the trial and we loved it. I highly recommend to use boneless pork pieces without the fat and increase or decrease the oil according to the pork pieces you use. Like I say in all my pickle recipe posts, you can keep pickle at room temperature, if you avoid adding water while preparing it. Always remember to use a clean sterilized dry bottle to store the pickle and always use a dry spoon to take the pickle.

Pork Pickle Recipe / Panniyearchi Achar

Ingredients:

Boneless Pork without fat - 500 gms

Ginger - 2 tbsp, chopped

Garlic - 2 tbsp, chopped

Curry Leaves – 2 sprigs

Salt to taste

Kashmiri Red chilly powder – 3 tbsp

Turmeric powder – 1 tsp

Asafoetida powder / Kaayam – 1 tsp

Fenugreek powder / Uluva podi - 1 tsp

Garam masala – 1 ½ tsp

Sugar – 1 tsp

Vinegar - ½ to 1 cup

Gingelly oil / Sesame Oil / Nallenna – ¾ cup

Method:

• Wash, clean and drain pork pieces. Add salt, turmeric powder and pepper powder and let marinate the pork for 1 hour.
• Heat oil in a pan, splutter the mustard seeds. Then add ginger, garlic and curry leaves and sauté well until golden brown.
• Add the marinated pork and fry till the pork pieces are light brown in colour.
• Lower the flame and add the powders and mix well till the raw smell goes.
• Add vinegar to taste and cook on low flame till the pork is cooked and the gravy is thick.
• Sprinkle sugar and check for salt and turn off the heat.
• Once the pickle is cooled transfer it to a clean dry bottle and use. 

Read More »

Chicken Pickle / Kozhi Achar

Read More »

Read more »

Kadumanga Achar Recipe / Kerala Spicy Mango Pickle Recipe

Kadumanga pickle is every Keralites favorite and since it’s mango season try to make some. Kadumanga is also very popular during Lent; as we abstain from non-veg dishes pickles are in high demand. In our church Kdaumanga pickle is served along with piping hot Kanji and payar after the long Good Friday service.

You can make this pickle in two ways, either grind ginger and garlic along with spices and sauté like I did or you can add chopped ginger and garlic as it is and sauté. I like thick gravy for kadumanga, so I opted for grinding. Also while making pickle one thing to remember is never to add water to the pickle, if you want to store it for a long time... If you need gravy add vinegar not water please and adjust salt....  I have seen a lot of people store their pickle in the refrigerator and I never liked the taste of refrigerated pickle ;)... So here is how I made Kadumanga pickle....

Read More »

Read more »

Kerala Mathi (Chala) Achaar / Sardine Pickle

Amma used to make fish pickle but she always used big fishes like King Fish (Motha), Seer Fish (Neimeen) etc.... Recently someone told me Mathi Pickle is very good and last week when I got some Mathi / sardines I tried it with a small batch.... I have adapted the recipe from B.F Varghese’s book and it came outwell..... You can either cut mathi into small pieces or use as a while fish like I did... A good side dish with rice, moru kachiyathu and thoran....

Read More »

Read more »

Dates Pickle

Even though we don’t eat pickle on a daily basis I love to make and store pickles. I always have a stock of dates pickle and Lime pickle in my pantry. Dates pickle goes very well with Biriyani and also with Aloo Parathas.

Dates Pickle

Ingredients:
Dates –1/2kg

Green chillies-15, cut into thin rounds

Garlic – 3 pods, minced

Ginger –2 tbsp, minced

Turmeric powder-1tsp

Chilly powder-4 tbsp

Fenugreek powder / Uluva podi-1 tsp

Mustard seeds-1/2 tsp

Curry leaves – 2-3 sprigs

Gingelly Oil / Sesame Oil / Nallenna – ¾ to 1 cup

Asafoetida / Kayam - 1/2 tsp

Salt - As needed

White vinegar-2 cups

Sugar – 1 tsp

Method:

• Deseed the dates and cut into small pieces.
• Heat ½ cup oil in a pan and fry chopped dates and keep aside.
• Add some more oil in the same pan and sauté green chillies, ginger, garlic and curry leaves and keep aside.
• Now add mustard seed to the remaining oil and when it splutters, add turmeric powder, chilly powder and fenugreek powder and sauté on low flame.
• To this add fried dates and ginger, garlic and chillies and mix well.
• Add sugar, salt and vinegar and bring it to a nice boil on medium flame.
• Turn off the flame and allow the pickle to cool down.
• Store in clean dry bottles.

Note: For longer life of pickles never add water in pickle, always use vinegar instead of water. Use clean and dry bottles to store pickle and always use dry spoon.

Read More »

Manga Achaar / Minced Mango Pickle (Sweet)

Had this Minced Mango Pickle at my sister in law’s place on my last vacation and I really loved this slightly sweet and tangy mango pickle. Wrote down the recipe from her. Since its mango time now and I got some really nice raw mangoes I made it recently.  It is really good with rice, Kanji (rice gruel), chapathi or stuffed parathas with yogurt. A perfect companion when you are out of some curries or you are on Lent …

Read More »

Read more »

Kappalanga (Omakka) Achaar / Raw Papaya Pickle

 Part-2 of my Papaya/ Kappalanga/Omakka Series J

Kappalanga (Omakka) Achaar  / Raw Papaya Pickle

Ingredients:
Kappalanga/Omakka (RawPapaya) -1 cup, chopped
Ginger-1 tbsp, chopped
Garlic-1 tbsp, chopped
Kashmeri Red Chilly Powder / Piriyan mulagu podi -1 ¼ tbsp
Fenugreek powder / Ulluva podi-1 tbsp
Asafoetida powder/  Kayapodi -1/4 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Curry leaves-a spring
Vinegar-1/4 cup
Salt-to taste
Gingelly Oil / Sesame Oil / Nallenna-1/4 cup

 Method:

• Peel skin and remove seeds inside the papaya and chop it finely.
• Grind the ginger and garlic coarsely.
• Heat oil; splutter mustard seeds and fry ginger and garlic.
• Lower the fire and add all the powdered things and curry leaves and sauté.
• Then add chopped papaya and stir well.
• Add vinegar and salt to taste and simmer in low heat till thick.
• Allow it to cool and then bottle.
• Press the papaya down so that oil may come to the top.

Use it as a  small side dish for rice, Indian flat bread, dosa, Idly or upma and is best served with Kanji (rice gruel)

Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle

Read More »

Naaranga Achaar / Lime Pickle

Ingredients:

Lime / Naaranga-12nos
Gingelly Oil / Sesame Oil / Nallenna-1 cup
Mustard seeds-3/4 tsp
Asafoetida powder/Kayapodi - 2 tsp
Fenugreek powder / Ulluva podi -1/2 tbsp
Turmeric powder- 1 tbsp
Kashmeri Red chilly powder/ Piriyan mulagu podi-1 cup
Ginger, chopped-150gm
Garlic, chopped-150gm
Green chillies, slit-100gm-150 gm
Vinegar- 250 ml - 350ml (adjust according to taste and thickness of the pickle)
Salt to taste

Method:

• Sauté the limes till soft in 2tbsp of oil. Wipe the outside with a piece of cloth or kitchen tissue and cut each lime into 4 pieces and keep aside.
• Heat oil in another thick bottom pan, fry mustard, then add ginger, garlic and green chillies and sauté till golden brown.
• Reduce heat and add all the powders one by one and sauté. Then add lime and stir well.
• Add vinegar and salt to taste and simmer in low heat till thick.
• Bottle when cold.
• Keeps for a long time.
  

Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle.

Read More »