Tutu Pickles

In Western Uttar Pradesh, red chilies became popular due to the region's suitable climate for their cultivation and the demand for spices in local cooking. The fertile soil of areas like Meerut, Saharanpur, and Muzaffarnagar supports chili farming, and these chilies are often used in traditional recipes, including pickles. Here’s a special recipe for Uttar Pradesh-style Red Chili Pickle, a tangy and spicy condiment that reflects the region’s culinary heritage: http://tutupickle.com/product/red-bharwa-mirch/ Red Chilli Stuffed Pickle (Lal Bharua Mirc h) Ingredients: Fresh red chilies (medium or hot): 500 grams Mustard seeds (rai): 3 tablespoons Fennel seeds (saunf): 2 tablespoons Fenugreek seeds (methi dana): 1 tablespoon Nigella seeds (kalonji): 1 tablespoon Turmeric powder (haldi): 1 tablespoon Asafoetida (hing): 1/2 teaspoon Salt: 3 tablespoons (adjust to taste) Mustard oil: 1 cup Lemon juice: 1/2 cup Vinegar: 2 tablespoons (optional, for extra preservation) Instructions : 1. Pre...

   Karela (bitter gourd) achar is a tangy and spicy pickle that balances the bitterness of karela with aromatic spices and tangy flavors. Here's a simple recipe: Karela (bitter gourd) achar – Tutu Pickles Ingredients: Karela (bitter gourd) : 250 grams (sliced into thin rounds) Salt : 2 tablespoons (for marination) Mustard seeds : 1 tablespoon Fennel seeds (saunf) : 1 tablespoon Fenugreek seeds (methi) : 1/2 teaspoon Turmeric powder : 1 teaspoon Red chili powder : 1-2 teaspoons (adjust to taste) Asafoetida (hing) : A pinch Mustard oil : 1/2 cup (or as needed) Vinegar : 2 tablespoons Sugar : 1 teaspoon (optional, to balance flavors) Lemon juice : 1 tablespoon (optional, for extra tang) Instructions: Prepare the Karela : Wash and cut the karela into thin slices. You can remove the seeds if they are too hard. Sprinkle the slices with 2 tablespoons of salt, mix well, and let them sit for 1-2 hours to remove bitterness. Afterward, squeeze out the excess water from the karela slices ...