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How to make Punjabi style Lime or Mango Pickles?

Lime or Mango pickles can easily be made at home. The pickles can take up to 10 weeks to cure and age before they are edible

Making lime or Mango pickles is easy. It just takes too long to cure and age the pickle to be edible. In India, the process takes about eight weeks, while in United States it can take about ten weeks for comparable results. The difference in time is due to ambient temperature and the hot-sun.

The curing and aging is done in stages to get the right texture of the pickles.

Basic Process

I have chosen to standardize my recipes for 2 pounds, approximately 14 limes.

 

Step 1 Selecting and preparing Exemplar

Selecting and preparing limes

1.Choose small to medium sized fresh green limes firm without blemishes.

Lime Structure Yield Selecting Juicing

Do not use limes that are pale-yellow or seedless. They are low in acidity

2. Wash in running water. Pat dry with paper towel.

3. Quarter limes. Cut limes in half crosswise, and cut each half again. Remove and discard seeds.

If you plan to make 'whole lime' pickle, Cut four vertical gashes about " deep. This will leave un-cut solid flesh about " to 1" thick in the middle.

4. Normally, you would scatter the exemplar on a cookie-sheet in a single tier and dry it out in hot sun for about 4 hours. In United States, I recommend the following:

Preheat oven to lowest setting about 200 F. Spread the exemplar in a single layer on a cookie sheet. Put the cookie sheet in the oven. Leave the door ajar about 2 to 3 inches. Remove the cookie sheet after 45 minutes.

 

Selecting and preparing Mangoes

1.Choose small to medium sized fresh un-ripened raw tart green mangoes. These types of mangoes or not readily available in United States. I have included Mangoes just to complete the subject.

2. Wash in running water. Pat dry with paper towel.

3. Quarter mangoes. Cut mango in half crosswise, and cut each half again. Remove and discard the pit.

4. Normally, you would scatter the exemplar on a cookie-sheet in a single tier and dry it out in hot sun for about 4 hours. In United States, I recommend the following:

Preheat oven to lowest setting about 200 F. Spread the exemplar in a single layer on a cookie sheet. Put the cookie sheet in the oven. Leave the door ajar about 2 to 3 inches. Remove the cookie sheet after 45 minutes

 

Step 2 Cure exemplar with salt  How to cure pickles with salt in sun-light?

Do not use Table-salt.

For two pounds batch, I use 5 Tablespoons of sea-salt, and 1 Tablespoons of Kala Namak. Kala Namak is for its unique flavor.

Mix exemplar and salt in a full size glass baking pan. Cover the baking pan with cheese cloth. In the morning, the exemplar is stirred. The pan is covered with thin muslin cloth and set out in direct hot sun. In the evening, the pan is brought back inside the house. The process is repeated for 4 to seven days.

In United States, I recommend to repeat the following steps every day for 4 to seven days

1. Remove the cheese cloth from the baking pans. Stir the pickle

2. Preheat oven to lowest setting about 200 F.

3. Place the baking pans in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the pans. Cover the baking pans with cheese cloth

5. Place the baking pans on the top shelf of your kitchen cupboard.

 

Step 3 Pickling Spices

Ingredients Guide for Punjabi Pickles | What are cracked spices?

Pickling spices vary from recipe to recipe, and style to style. Following is a list of spices commonly used in pickling 2 pounds of exemplar.

 

1. Ajwain Ground (Carom seeds): 1 Tablespoon

2. Anise seed or Fennel Seed cracked: 1 Tablespoon

Fennel seed pairs well with Mustard oil. Anise pairs well with Cinnamon.

3. Asafoetida (Hing) powder: teaspoon

4. Black Mustard seeds Cracked: 1 Tablespoon

5. Cayenne ground (Lal Mirch), or Hot crushed red pepper flakes: 1 Tablespoon

Ground Cayenne pairs well with Turmeric powder.

6. Cumin Seeds Cracked or Black Cumin seeds Cracked: 2 teaspoon

Black Cumin seeds pairs well with Cinnamon

7. Fenugreek Seeds: 1 teaspoon

8. Ginger Powder (Saunth): 2 teaspoons

9. Jaggery grated and packed, or Brown sugar packed: 1 cup

10. Turmeric powder: 1 teaspoon

11. Cinnamon: Three 3" long x " wide sticks coarse ground.

Three sticks will yield 1 teaspoon coarse ground same consistency as spent coffee grounds

12. Cloves: 12 coarse ground.

Coarse ground same consistency as spent coffee grounds

13. Nutmeg: 1 teaspoon grated

14. Black Peppercorn Cracked: 1 Tablespoon

15. Mustard oil: Cup

16. Lime Juice: 1 cup

 

Step 4 Aging

Transfer the cured pickle to wide-mouth jars. Cheese cloth is tied to the wide-mouth. Every morning, the pickle is stirred and the Jars with thin muslin cloths are set out in the hot sun. In the evening, the jars are brought back inside the house. Normally, the pickles are aged for 2 to 4 weeks.

In United States, I recommend to repeat the following steps every day for 3 weeks

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200 F.

3. Place the jar in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the jar. Secure the cheese cloth to the wide-mouth.

5. Place the Jar on the top shelf of your kitchen cupboard.

 

Step 5 Storage

Choose opaque jar with tight-fitting lids. Transfer the aged pickles in these opaque jars. Seal the lids tight. Put the jars away in a cool dry and dark place.

Normally, the lime and mango pickles will last over 5 years.

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