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INDIAN PICKLES

Masala Mojo

Masala Mojo

Friends,

I do not know but I want to know , "How many of you have tried fiery Indian chilli peppers based pickles like Mango in Red chilli pepper powder and mustard in oil?
It not only is a big surpeise but a welcome change from usual western pickles.

Today, I prepared HOT THAI peppers pickle in oil with mustard .
It was pickled about 15 days back and today, I prepared the chutney form in a blender.
Taste is deadly and wonderful.

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This pickle is my life line when I have my daily Indian food fare for adding to curries and Rice.

NJA
 
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I've been sharing some of my hot sauce with a coworker who is originally from India, and he was kind enough to bring me a jar of Mango Pickle Hot today. It sounds a bit salty, but I'm looking forward to trying it tonight.
 
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The closest thing we have to what you call pickle is relish (pickled relish... you say pickle, we say relish lol). If that relish was in my fridge I'd be grilling hot dogs tonight.
 
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I absolutely LOVE Indian pickles. I usually describe it to people as a TASTE EXPLOSION! Seriously... intense, and I love them, actually I had some as part of my supper with leftover Thai red curry I cooked up the other night. These pickles are wicked with curry and rice.

They come in many forms, often with mango, chiles, lime... my favorite have lotus root which looks like a honeycomb and a bit woody in texture. If you want to try them you might find a popular brand like Patak's at the grocery store. If you are lucky enough to have an Indian food store nearby go in and check it out. The brand I get the most is Pacharanga - they have many kinds - the mixed pickle is nice and hot. The mango pieces are awesomely sour.
 
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thehotpepper.com said:
The closest thing we have to what you call pickle is relish (pickled relish... you say pickle, we say relish lol). If that relish was in my fridge I'd be grilling hot dogs tonight.
Click to expand...

The real relish most of you would never have tasted so far.
It just stuns you with taste and flavor.
(on second thought, I should seriously think of entering this sector of business instead of sauces)

NJA
 
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jjs7741 said:
Well, NJA, you could do both and really set our mouths afire.:lol::mouthonfire:

jacob
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Great !!

I think I need to chalk out my road map now. My attention is divided too much between many things and on top of the agenda is raising my Grand daughter.

I think I will space out my tasks .

NJA
 
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I was reading this thread the other day and the idea stuck with me, i've never really thought too much about Indian Pickle so i got some as a side from a restaurant the other day and it was indeed really good!!! what's the basic breakdown of what makes true "indian pickle?",
 
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THAI HOTTES PICKLED IN MUSTARD OIL

Friends,

I pickles 1.5 lbs of Thai Hotties in Mustard oil and lotsa spices and ....this time, I added freshly ground Kashmiri peppers for color .

After ten days, when pickle matures, I will make a chutney of this pickle as usual.
Should last me till March 1st week.

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NJA
 
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I have bought a few chutneys and pickles of Patak's, and, not knowing what else to do with them, ate them on pappadams. MMMM< methinks I need to visit the asian market again....while all of them had some heat, I do not recall that chilies were the first ingredient. It has been a few years since I had them. I found my indian cookbook, so I shoule really study it again and make a grocery list!
 
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