Cucumber & Carrot Pickle

  

A simple and easy pickle that you might have tasted in a Chinese restaurant. In Indian restaurants, as soon as we sit in a table, they serve papads. Similarly in Chinese restaurants, they serve this pickle or kimchi. This pickle is spicy, sweet and salty. All three flavours in one dish.

Pickled Baingan (Brinjal)

I was surpised to see that we can make pickle with baingan. In our home, no body likes this vegetable much and i was trying to make different types of dish with this vegetable, so that my family would love to have it.

I came across this recipe and thought to give it a try. So i made a small quantity of this pickle and it was so tasty that it was finished in one go. A must try pickle.

When you dont have any vegetable at home or you are not in a mood to cook, this pickle comes handy. Just you have to make roti and the spicy baingan pickle will do the rest.

Ingredients

Baingan (Brinjals) - 2 large sized
Green chilli - 25 nos (increase or decrease as per your taste)
Sea Salt - 3 tbsp
Mustard - 1 tbsp
Ginger - 2 inch piece
Garlic - 10 to 12 cloves
Vinegar - 2 cups
Mustard oil - 2 cups
Turmeric powder - 1 tbsp
Sugar - 1 cup
Salt to taste

Method

• Wash and dry the brinjals. Cut them into cubes. Mix sea salt and keep aside for 3 to 4 hrs.
• Wash and pat dry the green chillies and cut into half inch sized pieces. Keep aside.
• Grind mustard, ginger, garlic with little vinegar.
• Heat mustard oil on medium heat and stir fry the ground mixture. Add turmeric powder, vinegar, salt, sugar and chopped green chillies.
• Squeeze brinjal to take out the liquid from it and add to the above mixture. Cook till it becomes dry and the oil comes to the top.
• Cool and store it in a sterilized bottle. It lasts for a long time.
• Serve it with parathas or roti. Goes well with steamed rice also.



Baingan Pickle

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Simple chinese pickle

This recipe is a slight variant for Kimchi ( a Korean/ Chinese pickled or marinated vegetables)

Ingredients

Cabbage (cut into slightly big squares) - 1 cup
Vinegar - 2 tbsp
Sugar - 1 tbsp
Salt to taste
Red chilli paste - 2 tbsp (Increase or decrease the quantity according to your taste)

Method

1. Cut the cabbage into little big squares. You can use chinese cabbage if you can get one.
2. Put vinegar, sugar, salt and red chilli paste into the cabbage and mix well.
3. You can preserve this simple pickle for about more than a week by keeping it in an air tight container in the fridge.

Note: To make fresh red chilli paste, take some whole dry kashmiri chilli and soak it in warm water for 5 to 10 minutes. When it turns soft, grind it in mixie. You can store this in fridge for 2 to 3 days.



Chinese pickle

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Happy Cooking!!

Linking this to Julie's flavors of cuisine-Chinese