April 26, 2011
0 Ratings
  • Serves 8
Author Notes

Glass jars with pickle on the centre of the dining table back home(with my mother and grand mother) It was such a regular scene in most of the Kerala home and my home was no different. Ranging from Fish, meat, lemon, mango……… would be one on the dining table No meal would pass without a touch of a pickle
I would like to share this family recipe .You can do with fish, meat, ginger, garlic, mango ,gooseberry, carrot, cauliflower etc with the same masala
The combination of spices used to make the Masalas have remained a mystery, known only to mother and grandmothers. It has always been difficult to find that perfect blend, some combination's always go wrong. But now, you can assured that you will get the same old blend

What You'll Need
  • Lime 25 (Steam and slice sprinkle salt (I cup)and keep in sun for 3 days shake or toss daily)
  • Ginger 4 tbsp sliced
  • Garlic 4 tbsp slice
  • Green chili 4 slit
  • Chili powder 2 tbsp
  • Garlic 2 tbsp
  • Ginger 1 ‘’
  • Mustard 1 tbsp
  • Cumin ½ cup
  • OTHER INGREDIENTS Vinegar 2 cups
  • Sesame Oil ½ cup
  • Sugar ½ cup
  1. Heat Sesame oil ,fry and remove sliced ingredients
  2. To the remaining oil ,add the ground ingredients
  3. Cook on very low flame till a good smell comes and oil separates About 10 to 15 minutes
  4. Add sugar ,cook for 5 minutes you will see all floating and color changing
  5. Off the flame when half cool toss in the fried ingredients and the lime with the juice.
  6. Leave it in a glass ball over night before bottle

See what other Food52ers are saying.

  • gingerroot
  • MyCommunalTable
  • Bevi
  • boulangere
  • pauljoseph

21 Reviews

magolian May 2, 2011
we regularly using your recipes for our catering business thank you pauljoseph
pauljoseph May 2, 2011
thank you if you have any question please ask me
PCorbett April 30, 2011
Is the ginger fresh or dried? Also the mustard - is this dried mustard?
pauljoseph April 30, 2011
PamCorbett Yes fresh ginger and dried yellow mustard
gingerroot April 27, 2011
Thank you for sharing this wonderful family recipe, pauljoseph! I will definitely be trying this soon.
pauljoseph April 27, 2011
Thank you jenny for your comment
MyCommunalTable April 26, 2011
This is a keeper. Love the flavors. Thanks so much for sharing a big part your culture.
pauljoseph April 26, 2011
MyCommunalTable thank you for your comment
Bevi April 26, 2011
This looks like an amazing relish. Are the green chilis also fried?
pauljoseph April 26, 2011
Bevi yes you have to fry the green chili's also I just post one more picture shows how fry ingredients look like
Bevi April 26, 2011
Thanks pauljoseph. This is a great recipe.
boulangere April 26, 2011
Thanks for clarifying Sadassa Ulna's questions so thoroughly. And thank you especially for the masala blend. My salivary glands went into overdrive just reading the ingredients. I have one question: can this be done with lemons as well? I have a couple of cases of them and I'm looking for some more unusual things to do with them. Thank you.
pauljoseph April 26, 2011
Thank you boulangere and Sadassa_Ulna for your good comments.Yes you can do with lemon also we get lemon very rarely in Kerala,India
boulangere April 27, 2011
Thank you for that. I'll try it and let you know how it turns out.
boulangere April 30, 2011
I'll be trying this with lemons this week and will let you know how it turns out. I am very much looking forward to tasting your wonderful blend of flavors.
pauljoseph April 30, 2011
boulangere Any question about this recipe please ask me again
boulangere April 30, 2011
Between your recipe and your response to Sadassa_Ulna, I think I've got it. I'm also making your mango pickle this week. I'll be glad to take photos (though surely not as grand as yours) and post results. Your are so generous with your foods and photos; thank you for all you do for us.
pauljoseph April 30, 2011
boulangere please post few pictures thank you
boulangere May 1, 2011
I will be glad to do so, but don't hope to equal your magnificent photos.
pauljoseph April 26, 2011
Sadassa thank you for your comment.They look like they have been cut into eight pieces each. YES eight pieces each/Do you steam the limes before you cut.YES/ How long do you steam them. ABOUT 10MINUTE/When you leave in the sun is it inside by a window or outside to "bake" in the sun.OUT SIDE UNDER THE SUN /.DO YOU ''BAKE'' OR DO YOU DRY YOUR CLOTH UNDER THE SUNLIGHT Do you remove the salt (shake off) before you add to the liquid/NO
Sadassa_Ulna April 26, 2011
This sounds great, can you explain the lime preparation? They look like they have been cut into eight pieces each. Do you steam the limes before you cut? How long do you steam them? When you leave in the sun is it inside by a window or outside to "bake" in the sun? Do you remove the salt (shake off) before you add to the liquid? Sorry for all the questions, and thank you in advance!