INDIAN PICKLES

[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.

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

NJA

 

[Tkromer]

You can set your watch by it, 6 hours from the time I eat. Which looks to be about 12:45am...

 

[JayT]

I am fortunate that it rarely wakes me up. It is usually after the next time I eat no matter when.

 

[Masala Mojo]

Well I got my sample bottle of the chutney/pickles today.

All I can say is WOW! Excellent from start to finish, slight aftertaste that clears up quickly.

The smell is strong, but not spicy. The fenugreek is both the strongest part of the smell as well as the most prevalent taste. The mustard is evident, but certainly a secondary flavoring. You can tell this is pickled, but it is not strong, not a long/heavy fermentation like some (commercial) varieties. It is extremely hot, much hotter than it smells, not too hot to eat, but this is no Tabasco heat.

I will probably end up using it on hamburgers or hotdogs. I know NJA doesn't do meat, and it could work on almost any bread, but I'm most likely to use it with a hamburger. If you do use it on a hamburger, I wouldn't add any additional mustard (and certainly not the abomination that is ketchup), but you may still want to add onions or other veggies that you normally top with.

Tkromer,

Thanks for your feedback on Thai Chutney Pickle. Fenugreek is an ingredient as I informed to you before but the chief aroma is not of Fenugreek but it is of Fenugreek in association with my secret ingredient and Mustard.
I use natural Bactericide in form of Turmeric.

The result is awesome tasting chutney.

Before leaving for India, let me satisy as many souls here as I can.
JayT you might be another lucky one to whom I plan to send a sample PM me for details.

Actually I want to send a return gift to THE BIG BOSS THP.

Please send me your mailing address THP and you too will be receiving my sauce and chutney pickle.

NJA

 

[Pepperfreak]

Here it is...NJA's Indian Chutney/pickle cooked up as he suggested, stir fried rice and garbanzo beans, mustard seeds, cumin seeds and a heaping spoonful of his chutney/pickle mix.

The first bite, is a taste explosion in your mouth as all of the flavors meld together. At first I thought I detected a hint of horseradish, but am unsure as most of this dish has flavors in it I have never had before. The heat wasn't too hot, but after several bites, it builds upon itself and presents a wonderful complex burn. I am finding really hard to describe the flavors since they are so new and exotic, but as I said it reminds me of a mixture between horseradish and spicy oriental mustard (sorry NJA, I know this is a terrible comparison).

Overall...I am very, very happy to be eating this wonderful dish and this comes from one who isn't too fond of garbanzo beans. NJA, you have a winner here even if I can't give it a proper review.

This is just a magnificent tasty blend of spicy goodness that is too exotic for me to put into words.

Thank you my friend for sharing it with me along with the rice recipe.

 

[Masala Mojo]

Pepperfreak,

Thanks buddy. It was a Lovely review.
We never use Horseradish in India in any dish except we (Gujaratis) have a pickle only. In Thai chutney pickle, I have not added any Horse radish. It is the flavor of fermented Mustard in association with my other ingredients and a little mustard oil.

Yes, as you rightly wrote, the flavors actually explode in your mouth because each flavor of spice used here is distinct and some spices are pre treated before additiion to the pickle.
This heat level is lesser than my usual Thai pickle . This is basically due to a suspect haul this time (unlike last time) of peppers. I spied some different peppers too. But I had no choice.

Coming season, I aim to make this pickle using CHOT and KANTHARI peppers (If my friends who have received seeds can send me some). Then you would know the real pickle that I used to eat back in India.

Try this pickle with sausage and Hamburgers too.

Thanks again for the review.
By the way, is it possible to shift the review to REVIEW thread?

NJA

 

[NoVa Hothead]

Here it is...NJA's Indian Chutney/pickle cooked up as he suggested, stir fried rice and garbanzo beans, mustard seeds, cumin seeds and a heaping spoonful of his chutney/pickle mix.

The first bite, is a taste explosion in your mouth as all of the flavors meld together. At first I thought I detected a hint of horseradish, but am unsure as most of this dish has flavors in it I have never had before. The heat wasn't too hot, but after several bites, it builds upon itself and presents a wonderful complex burn. I am finding really hard to describe the flavors since they are so new and exotic, but as I said it reminds me of a mixture between horseradish and spicy oriental mustard (sorry NJA, I know this is a terrible comparison).

Overall...I am very, very happy to be eating this wonderful dish and this comes from one who isn't too fond of garbanzo beans. NJA, you have a winner here even if I can't give it a proper review.

This is just a magnificent tasty blend of spicy goodness that is too exotic for me to put into words.

Thank you my friend for sharing it with me along with the rice recipe.

I think i know what I'll be making in the near future!

 

[Mjdtexan]

That looks interesting. I have not really been exposed to any other food cultures. Around these parts its pretty much beef and BBQ (which by the way, Texas BBQ is the best in the world).

I wouldnt mind getting into some other cultures food though.

The indian pickle thing looks and sounds good.