SWEET-TANGY RAISIN PICKLE
Hello buddies. Hope you all are doing good. Today we’ll be trying our hands on a very special dish, the sweet-tangy raisin pickle. This recipe is a hot favourite of my kids. It’s an age-old recipe of my ancestral family. It is super tasty and super fun while preparing too. According to me, made from raisins, it has got just the right mix of ingredients and flavours to make it one of the best pickle recipes in the world. I bet you will like it too. So let’s start with its making—-
- Raisins – 250 gms.
- Salt – according to taste.
- Black salt – a pinch.
- Dry and roasted cumin powder – 1 tsp.
- Red chilli powder – 1 tsp.
- Vegetable oil – 1 tsp.
- Synthetic vinegar – 2 tbsp.
- Roasted Indian five spice or paanchphoran powder – 1 tsp.
- Sugar – 1 tbsp.
Wash and dry the raisins in fan and not sunlight.
In a bowl put the raisins and add salt, black salt, roasted cumin powder, roasted Indian five spice powder, red chilly powder, some vegetable oil and lastly vinegar and sugar syrup.
Mix everything well and store in a glass jar. It is ready to be used and should be consumed within 15 days.
Do try this recipe at home and share your feedback and comments. Clear any doubts if any. Thanks. This simple yet special pickle is a delicious treat for your pickle-buds. Enjoy it with chapatis, paranthas, bread and you will surely remember its taste as being “something different”. Have a great week friends. And happy pickling!!
Hi, friends welcome again. Earlier we made easy pickle recipes of vegetables and fruits like raw mango, jackfruit, cauliflower, green chillies. Now let us move further in the line and continue our quest by knowing about instant pickles which can be made in a hurry, are easy and handy to make and are delicious to taste. I regularly make these recipes in my kitchen and they are loved by all in my family. So let us start by knowing about a very tasty pickle recipe made with the housewives favourite veggie i.e, potato.
- Potatoes – 2 cups.
- Black Mustard or Rai – 1 tsp.
- Salt – According to taste.
- Mustard Oil – 2 tsp.
- Red Chilli powder – 1 tsp.
- Hing powder – A pinch.
- Dry mango or Amchur Powder – A pinch.
- Synthetic Vinegar – 2 tsp.
- Black Salt – According to taste.
Boil the potatoes, preferably big sized, remove the skin and cut them into bite-sized pieces.
Grind the black mustard or rai to a powder.
In a bowl take the cut potatoes and to it add the salt, both kinds, chilly powder, dry mango powder, asafoetida powder, some mustard oil and lastly synthetic vinegar and give all a good stir.
The instant recipe is ready in an instant! We can now eat it as it is totally ready. But in summers it must be kept in the refrigerator or it can go bad. This pickle can be enjoyed with poori subzi, malpuas and many other dishes. So go ahead and make this recipe in your homes and enjoy its great taste in any season. Please share your comments and feedback regarding this recipe and clear doubts if any. Thanks. Have a great week, enjoy.