Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

June 8, 2019


SOME ANGLO-INDIAN PICKLES AND CHUTNEYS Pickles, Relishes and Chutneys add zest to a meal and Anglo-Indian Cuisine has many of […]
Pickles, Relishes and Chutneys add zest to a meal and Anglo-Indian Cuisine has many of them in its repertoire. Pickles and chutneys form an important and sometimes necessary accompaniment to any meal. They add sparkle and tingle to enliven up the meal and they stimulate the appetite with their tangy and spicy flavour.
The secret of a good pickle is the combination of spices such as chillies, fenugreek and mustard either crushed or ground. Pickles are generally made in summer since they should be kept in the sun for some time. Unlike chutneys pickles have a longer shelf life and can be stored for more than a year without spoiling.
1. BRINJAL PICKLE (Aubergine / Egg plant Pickle)
1 kg long purple or green Brinjals or 1 large seedless one
3 tablespoons chillie powder
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1 cup Sesame oil refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the Brinjals well and cut them into medium size pieces. Heat the oil in a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, cumin powder, and turmeric powder and fry for a minute. Now add the Brinjals and salt and cook for 5 to 6 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and till the brinjals are just cooked. Cool and store in bottles.

6 medium sized mangoes
3 tablespoons chillie powder
1 tablespoon fenugreek seeds ground coarsely  
½ teaspoon turmeric powder
4 tablespoons salt
1 tablespoon mustard powder
1 cup Sesame oil or refined oil
½ cup vinegar
½ cup sugar
Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds. Mix the mango pieces with the turmeric, chillie powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week. Shake the jar everyday so that all the mango pieces soak well. After a week, heat the oil in a pan till smoky. Cool and pour over the pickle in the jar. Mix well. The pickle is now ready for use.

20 medium sized limes
1 cup of sugar
3 tablespoons chillie powder
3 tablespoons salt
1 teaspoon mustard powder
½ teaspoon powdered fenugreek seeds
½ cup of vinegar
3 tablespoons oil
Cut each lime into 6 or 8 pieces, keeping 6 aside to squeeze out the juice. Steam the limes in hot water for 5 minutes till slightly soft. Dry and Cool for some time. Now mix all the ingredients, and the juice of 6 limes with the steamed lime pieces in a pickle jar. Mix well and leave in the sun for a week. The changed appearance of the limes will show that the pickle is ready for use.

½ kg Goose Berries (Star Variety)
2 tablespoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons salt
 2 tablespoons vinegar
1 tablespoons sugar
Wash the gooseberries and dry them well. Soak them with salt and leave them in the sun for about 2 hours each day for a week. When the gooseberries shrivel up and change colour add the chillie powder, cumin powder, turmeric powder, vinegar and sugar and mix well. Use when required.

Article written by Bridget White-Kumar
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