One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.
This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.
Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.
Similar recipes include Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.
Browse our Indian Pickles, and all of our Pickles. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Green Mango Pickle | Mango Aavakaaya”
Indonesian sambals are fiery blends of fresh hot chillies and other seasonings that are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served in much the same way we might use sriracha or tabasco sauce.
They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours. This recipe is the same as Sambal Iris, except that it has basil added to it. It changes the flavour and makes it even more delicious (if that is possible).
Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, Sambal Iris, and Sweet Chilli Sauce.
All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.
Continue reading “Balinese Sambal Dabo Lilang | Indonesian Tomato Relish with Lime, Chilli and Basil”
Turnips are one of a group of forgotten winter vegetables, along with swedes and parsnips. Some would add cauliflower and cabbage to the list. We adore turnips, cooked or raw, on their own or in salads.
This recipe from Plenty More by Ottolenghi, blanches the turnips and then mixes them with a heady paste of chilli and spices. It is Oh So Good.
It’s a heady condiment, a bit like a pickle, which keeps in the fridge for a few days. It’s great added to sandwiches, wraps and salads, or served with a curry, with a herby rice, or with roti and chutney.
Similar recipes include Turnip and Swede Gratin, and Vegetable and Barley Soup with Turnips.
Browse all of our Turnip recipes, and all of our Pickles. Or explore our Late Summer dishes.
Continue reading “Turnip with Spices”
Pickles are important to Indian food, no matter which Indian cuisine you are enjoying. Most are made using various slow-pickling methods, but there are also a few quick pickles. Perhaps considered more of a salad than a real pickle, they add a delightful tang to meals which cuts through the heat of any accompaniment. I love this dish with vadai or other deep fried snacks – the acid of the lemon or lime is a great accompaniment to snacks.
This salad uses daikon (the white radish) with onion rings and carrot, quick pickled in lemon juice and spices. Here we have added pounded mustard seeds (rather than popped in oil) to give a true mustardy taste, but you could also make a tadka of mustard seeds and add to the finished pickle.
Similar dishes include Onion Strings Quick Pickle, Green Apple Pickle, and Quince Pickle.
Browse all of our Indian pickles and all of our general Pickles. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.
Continue reading “Indian Quick Daikon Radish and Onion Pickle with Turmeric, Ginger and Mustard Seed”
Shimeji Mushrooms are those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.
The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.
Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific, and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.
*mushies is Australian slang for Mushrooms
Similar recipes include Chinese Cold Cucumbers, Carrot and Kombu Quick Pickle, Celery Quick Pickle with Chilli, and Cucumber and Radish Quick Pickle.
Browse all of our Mushroom recipes, and all of our Quick Pickles. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.
Continue reading “Quick Pickled Shimeji Mushrooms”
Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.
Similar recipes include Chinese Cold Cucumbers, Carrot Quick Pickle, and Onion Strings Pickled Salad.
Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.
Continue reading “Chinese Pickled Cucumber”
Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.
Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.
Similar recipes include Daikon and Onion Quick Pickle, Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.
Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.
Continue reading “Daikon Miso Pickles”
Quince is a beautiful, fragrant fruit that is definitely underutilised. This is a pickle using Rice Vinegar (although this can be replaced with other vinegars) and some spices. It showcases how beautiful quince can be.
Try these other Quince recipes: Indian Pickled Quinces, Quince Salsa, Afghani Quinces with Split Peas, and Spiced Quinces.
Are you after other interesting pickles? Try Sweet Quince Relish, Jicama Pickle, Pickled Lemons, and Cumquat Pickles. Also try Quince Vinegar and Quince Molasses.
Browse all of our Quince recipes, and all of the Pickle recipes. Or take some time to explore our Mid Winter collection of dishes.
Continue reading “Pickled Quince”
Some years ago my friend Franz shared the recipe for a chilli jam he was making, and as I had chillies everywhere (in the freezer, on the bush, dried, drying), I made a couple of jars too. One I gave to my Thai friends, and they ate the whole (large) jar within a week. Oh my goodness! They loved the heat and the sweetness.
The other jar has been in the fridge all of those years. The reason is, we are always making chilli jams, pastes, purees…. There are always multiple jars open in the fridge and more containers in the freezer. This particular one came to the fore the other day when a sambal was needed for some okra with coconut rice. After the intervening time, the jam was still absolutely excellent (perhaps better for the maturing), and tasted incredible. I mixed it with some Chinese Chilli-Blackbean paste for an instant sambal.
Chatting with Franz, I told him the story and asked him to send me the recipe again. Catastrophe! Neither of us could find a copy! That made me search deeper and longer until I found it. Not wanting to lose the recipe again, we are posting it here so we know where it is! Please make and enjoy, it is amazing. I have tweaked the recipe a little to suit my preference and available ingredients.
Similar recipes include Preserved Sweet Chillies, Green Chilli and Coriander Paste, Chilli Jam with Deep and Complex Flavours, Red and Green Chilli Pastes, and Tomato and Chilli Jam.
Browse all of our Chilli recipes and all of our Pastes, Purees and Jams. Or explore our Mid Summer dishes.
Continue reading “Hot Sweet Chilli Jam | A Chilli Paste to Die For”
My beautiful Mahrashtrian friend makes this pickle that is amazingly delicious! Whenever we have big groups over for dinner, she makes this. The first time I tasted it, I begged her for the recipe. It was delicious and it turned out to be so very easy! She uses a store-bought Aachar Masala powder, and all it takes is some extra spices, the apples, some mustard oil and the powder.
I had forgotten the recipe as I hadn’t made it for a while, so I have to thank my twitter friend Dee, for helping me out.
You can also make this with cucumber, carrots, green mango, celery, lemons or caperberries too!
The spice mix is called Achar Masala and is the RamDev brand. This is the brand my friend recommends, and I do not receive anything for mentioning it.
Similar recipes include Green Mango Pickle, Carrot Pickle, Onion Strings Pickle, and Quince Aachar.
Browse all of our Indian Pickles. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.
Continue reading “Indian Fresh Green Apple Pickle”