Despite being filled with various types of dishes, my thali looks incomplete without pickles. It's one of my favourite side dishes that dramatically enhance my food taste. Apart from its irresistible taste, pickles also help improve digestion. So today, we'll tell you about some of Himachal Pradesh’s best pickle recipes that can be easily made at home without putting in much effort. And interestingly, these Himachali pickle recipes are pretty popular in other states.
Chamba Chukh
Ingredients:
- Black pepper powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Salt - according to taste
- Green chilli - 250 grams
- Cumin powder - 1/2 tsp
- Ginger - 2 inches big
- Garlic bud - 1/4 cup
- Vinegar - 1/3 tsp
- Oil - 3 tsp
Method:
- First, take out the seeds from the green chillies, and clean the garlic and ginger thoroughly along with the chillies.
- Now put them in a mixer, grind them coarsely, and take them out in a vessel.
- Heat oil in a pan, add green chilli paste and fry it for some time. After some time, add other ingredients to this paste and cook it well.
- After cooking for about 7-8 minutes, turn off the gas; fill it in a jar after cooling down.
Pear Pickle
Ingredients:
- Fenugreek seeds - 1/2 teaspoon
- Red chilli powder - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Mustard - 3 teaspoon
- Fennel - 1 teaspoon
- Salt - as per taste
- Oil - 1 cup
- Pear - 5
Method:
- First of all, clean the pear and cut it into small pieces.
- Heat oil in a pan, fry the pears for some time and take them out in the vessel.
- Put the fennel, mustard seeds and fenugreek seeds in the mixer and grind them coarsely.
- Now in another pan, heat oil and fry all the spices for some time and keep them in a jar.
- After this, put the roasted pears in the pot and pour the heated oil from the top.
Kachnar Pickle
Ingredients:
- Kachnar bud - 200 grams
- Salt - according to taste
- Red chilli powder - 1 tsp
- Turmeric powder - 1 tsp
- Asafoetida - 1/2 tsp
- Mustard - 1/2 cup
- Oil - 1 cup
Method:
- First of all, clean the kachnar bud properly and keep it in a vessel.
- Heat water in a pan, put the kachnar bud, boil it well, and after the water cools down, take out the kachnar.
- Roast the mustard seeds and grind them coarsely.
- Now heat oil in another pan and fry the kachnar buds for 5-10 minutes.
- After roasting, add red chilli powder and asafoetida and fry it for some time; after it cools down, keep it in a box.
- Now, heat the oil and pour it into the pickle.
