Spicy Whole Olive Pickle(জলপাইয়ের ঝাল আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Olive(jolpai)-12-14 pieces(large)
2. Garlic-20-22 cloves(whole)
3. Ginger-1 Tbs(paste)
4. Mustered seed-1 Tbs(powder)
5. Mustered seed-1 ts(whole)
6. Panch foron-1Tbs(powder)
7. Panch foron-1 Tbs(whole)
8. Turmeric powder-1/2 ts
9. Red chili powder-1 ts or your choice
10. Cumin powder-1/2 ts
11. Whole red chili-4 pieces
12. Bay leaves-2 pieces
13. Vinegar-1/2 cup
14. Sugar-2 ts
15. Mustered oil-around 1/2 cup
16. Salt-1/2 ts

Procedure:

1. Boil olive (jolpai) until tender. Remove and drain water. Slit boiled jolpai 4-5 times.
2. Put panch foron powder,mustered seed powder,turmeric powder,red chili powder and cumin powder to a bowl and make a paste with little vinegar. Add olive and mix with the paste and keep it aside for a while.
   
   
3. Heat oil in a pan. Add whole mustered seed,whole panch foron, whole red chili and bay leaves. Saute it for a while. Add whole garlic,ginger paste and salt, and stir well. Then add olive and all the paste, and mix them. Add vinegar,sugar and stir. Cover the pan with lid. Turn the heat low and cook around 15-20 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar. To store for long term, keep your pickle in the sun occasionally.

Green Mango Pickel(কাঁচা আমের আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients: Green mango -1/2 kg Panch-phoron powder (bengali 5 spice) -1ts (make it paste with 1 Tbs vinegar) Suger -4 Tbs or your choice Red chilli powder -1 ts Turmeric powder- 1/4 ts Cumin powder- 1 ts Whole Garlic- 4/5 (roughly chopped) Mustard oil- 1/2 cup White vinegar-1/2 cup Salt 2ts

Procedure:

1. Wash the whole mango well and dry it with the kitchen towel so that no water remain in the body of mango. Then cut the mango into cube size with skin.

2. Now heat the oil in a pan in medium heat. When oil is heated add the garlic and fry it for 30 seconds, then add the mango pieces and stir for a while.
3. Then add the remain ingredients one after other and mix well so that all masala mix with mango. 
4. Cover the pan and cook it in a medium flame around 15 minutes or until mango become soft.
5. Now turn off the heat and cool down your pickles/achar to room temperature and enjoy. 
6. You can preserve it in a glass container (remember before preserve, it should be cool down to room temperature).

Courtesy:
 Juhi, Jahanara Mahbuba
(Chittagong,Bangladesh)

Olive Pickles (জলপাই এর আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Whole hot red chili-10 pieces
4. Bay leaves-3 pieces
5. Cardamom-4 pieces
6. Cinnamon-2 sticks
7. Panch phoron (bengali 5 spice)-3 Tbs
8. Mustered paste-3 Tbs
9. Red chili powder-1 ts
10. Turmeric powder-2 ts
11. Vinegar-1 cup
12. Sugar-2 cup or your choice
13. Mustered oil-1/2 liter
14. Salt

Procedure :

1. Wash jolpai(olive). Boil until it become tender.
2. Drain water and mash it.
3. Add salt,turmeric powder,red chili powder,mustered paste and 4 Tbs mustered oil to the mashed olive and mix all of them very well and keep it in the sunlight for 4 hours.
4. Heat oil in a deep pan. Add red chili,roast and make some half.
5. Add bay leaves,garlic,panch foron,cinnamon,cardamom to the oil and roast it for 4-5 seconds.
6. Now add jolpai(olive) and stir again. Add sugar and salt. Cook it for 5 minutes.
7. Add vinegar and cook it in low heat for another 5 minutes.
8. Now it's ready.When it become cold store it in a glass container.

Apple's Achar(আপেলের আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Apple - 3
2. Hot whole red pepper - 6/7 piece
3. Vinegar- 3/4 cup
4. Sugar - 1 cup or your taste
5. Cardamon - 3 piece
6. Cinnamon stick - 2 small stick
7. Bay leaves - 2 piece
8. Ginger root (finely chopped)
9. Salt- 1/2 ts

Procedure :

1. Wash the apples and pat dry it with paper towel. Then cut each apple into 8 pieces.
2. If you want your achar to be more spicy then you can dry roast the pepper lightly and then break them into 2 pieces.
3. Put all the pieces of apples in a heavy bottom pan. Then add cinnamon, cardamon, bay leaves, ginger and salt; and cover the pan with lid. Cook it in low heat for few minutes. 
4. When the apples become little tender; add vinegar and let it cook for 5-6 minutes.
5. Now add the sugar and red pepper; and cover the pan again. Let it cook in medium heat. Stir occasionally and mashed the apple with an wooden spoon. When the gravy become thick and the apple mashed properly, turn off the burner and let achar to cool down.
6. Enjoy it with polao, biryani or khicuri.