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 ...

  Lehsun (Garlic) Achar Recipe Garlic (lehsun) achar – Tutu Pickles Garlic (lehsun) achar is a flavorful, tangy, and spicy pickle that enhances the taste of meals. Indian remedies in inters, Healthy pickle.Here's a step-by-step recipe to make it at home: Ingredients : Garlic cloves : 250 grams (peeled) Mustard oil : 1/2 cup Lemon juice : 3 tablespoons Salt : 1 tablespoon (adjust to taste) Turmeric powder : 1 teaspoon Red chili powder : 2 teaspoons (adjust to taste) Mustard seeds (rai) : 1 tablespoon (coarsely ground) Fenugreek seeds (methi dana) : 1 teaspoon Fennel seeds (saunf) : 1 tablespoon Asafoetida (hing) : A pinch Vinegar : 2 tablespoons (optional, for longer shelf life) Instructions : 1. Prepare the Garlic : Peel the garlic cloves and ensure they are clean and dry. If the cloves are large, you can cut them into halves or leave them whole as preferred. 2. Roast the Spices : In a dry pan, roast mustard seeds, fenugreek seeds, and fennel seeds lightly until aromatic. Let the s...

  Suran (elephant foot yam) pickle is a delicious and tangy condiment, perfect for enhancing any meal. Here's a simple recipe to make suran achar: Suran (elephant foot yam) pickle – Tutu Pickles Ingredients : Suran (elephant foot yam) : 250 grams (peeled and cut into small cubes or strips) Turmeric powder : 1 teaspoon Salt : 2 tablespoons (for marination and taste) Mustard oil : 1/2 cup Mustard seeds : 1 tablespoon Fenugreek seeds (methi) : 1 teaspoon Fennel seeds (saunf) : 1 teaspoon Nigella seeds (kalonji) : 1/2 teaspoon Red chili powder : 1-2 teaspoons (adjust to taste) Asafoetida (hing) : A pinch Vinegar : 2-3 tablespoons Lemon juice : 2 tablespoons (optional, for extra tang) Instructions : 1. Prepare the Suran : Peel the suran and cut it into small cubes or strips. Boil the suran in salted water with 1/2 teaspoon turmeric for 7-10 minutes or until just tender. Drain the water completely and spread the suran on a clean cloth to dry for a few hours. Ensure there's no excess ...

  Papaya achar (papaya pickle) is a tangy and flavorful condiment made from raw or semi-ripe papaya. Here's a step-by-step guide to making it: Digestive Papaya Pickle – Tutu Pickles Ingredients: Raw papaya (grated or cut into thin slices) – 1 medium-sized Mustard seeds – 1 tsp Fenugreek seeds – 1 tsp Turmeric powder – 1/2 tsp Red chili powder – 2-3 tsp (adjust to taste) Salt – 2-3 tsp (adjust to taste) Asafoetida (hing) – 1/4 tsp Mustard oil (or any oil of choice) – 1/2 cup Vinegar – 3-4 tbsp Sugar (optional, for balance) – 1 tbsp Instructions: Prepare the Papaya: Wash, peel, and grate the raw papaya or cut it into thin slices, as per your preference. Sprinkle a little salt on the papaya and let it sit for 30 minutes. This helps release excess water. Squeeze out the water and set the papaya aside. Toast and Grind Spices: Dry roast mustard and fenugreek seeds until aromatic. Grind them into a coarse powder using a mortar and pestle or spice grinder. Cook the Papaya: Heat m...

Radish (mooli) pickle is a tangy, spicy, and flavorful condiment that’s simple to make and pairs wonderfully with Indian meals. Here’s a recipe: Radish (mooli) pickle – Tutu Pickles Ingredients : Radish (mooli) : 500 grams (peeled and cut into thin strips or rounds) Salt : 2 tablespoons Mustard seeds : 1 tablespoon (coarsely ground) Fenugreek seeds (methi) : 1 teaspoon Fennel seeds (saunf) : 1 tablespoon Nigella seeds (kalonji) : 1 teaspoon Turmeric powder : 1 teaspoon Red chili powder : 1-2 teaspoons (adjust to taste) Asafoetida (hing) : A pinch Mustard oil : 1/2 cup Vinegar : 2 tablespoons Sugar : 1 teaspoon (optional, for balance) Instructions : 1. Prepare the Radish : Wash and peel the radishes, then cut them into thin strips or rounds. Sprinkle 1 tablespoon of salt over the radish slices, mix well, and let them rest for 2-3 hours to release moisture. Squeeze out the excess water and spread the radishes on a clean kitchen towel to dry completely. Leave them in a well-ventilated are...

  Carrot pickle is a tangy, spicy, and slightly sweet condiment that’s easy to make and perfect to accompany meals. Here’s a simple recipe to make delicious carrot pickle: Carrot Pickle – Tutu Pickles Ingredients : Carrots : 500 grams (peeled and cut into thin sticks) Salt : 2 tablespoons Mustard seeds : 1 tablespoon (coarsely ground) Fenugreek seeds (methi) : 1 teaspoon Fennel seeds (saunf) : 1 tablespoon Nigella seeds (kalonji) : 1 teaspoon Turmeric powder : 1 teaspoon Red chili powder : 2 teaspoons (adjust to taste) Asafoetida (hing) : A pinch Mustard oil : 1/2 cup Vinegar : 2 tablespoons Sugar : 1 teaspoon (optional, to balance flavors) Instructions : 1. Prepare the Carrots : Wash, peel, and cut the carrots into thin sticks. Sprinkle 1 tablespoon of salt over the carrots, mix well, and leave them for 2-3 hours to release moisture. Drain any water and pat the carrot sticks dry with a clean cloth. 2. Dry Roast the Spices : In a dry pan, lightly roast mustard seeds, fennel seeds, ...