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Balchao Pickling Mixture Recipe
Pickling mixture from Goa to pickle Vegetables, Fish, and Prawns. The spices are ground with coconut vinegar and coconut oil
Coconut vinegar is very strong and may be substituted with red wine vinegar. For lighter oil, you may substitute coconut oil with Canola oil. You may substitute whole cayenne peppers with 3 Tablespoons of hot red crushed peppers available in United States.
Ingredients
1. Coconut oil: 1 cup
2. Coconut vinegar: 1½ cup
3. Whole cayenne peppers: 30
4. Mustard Seeds: 1 Tablespoon
5. Cumin Seeds: 1½ teaspoon
6. Coriander seeds: 1 Tablespoon
7. Whole cloves: 8
8. Cinnamon broken pieces: 1"
9. Black Peppercorn: 1 Tablespoon
10. Turmeric powder: 1½ teaspoon
11. Sugar: 1 Tablespoon
12. Salt: 1½ teaspoon
Method
1. Put all ingredients (Except oil and vinegar) in a food processor. Grind in pulse mode.
2. Add vinegar. Process in continuous mode for 30 seconds.
3. Add oil. Process in continuous mode for 30 seconds.
4. Transfer to jar with tight fitting lid. Can be stored for 3 months.
How to use Balchao Paste
1. Fry ground onions, garlic, and ginger.
2. Add one cup of Balchao paste per pound of exemplar.
3. Fry well. Add chopped tomatoes. Cook till done.