White chilli, Turkey berry pickle

White chilli, Turkey berry pickle:

Pamper your taste buds with the traditional pickle from chettinad . This pickle is made without any artificial preservatives. We know pickle is an excellent combination with curd rice, but this specific pickle can be matched with all type of rice varieties, even with sambar sadham. Our ancestral method of preparing this pickle loved by all in my mother’s house.We get  farm fresh turkey berry, hot white chilli, and garlic from our nearby villages in chettinad region.  Home made pickles are good when compared with shop bought pickles and also very easy to prepare, no cooking time is required.

Turkey berry is indeed highly medicinal. India has a lot of recipes with the Turkey berry. For the Indians, it is called Sunndakkai. It is scientifically called Solanum Torvum. Some researchers indicate it can be used to treat skin diseases, ulcers and abscesses. The berry is also said to be an anti-inflammatory and an analgesic for stomach problems and for the control of diabetes. For its extraordinary uses, the Turkey berry can be said to be relatively cheap. “If we are to use spices in our meals then we have to use the nutritious and medicinal spices and the Turkey berry obviously is a good one and highly medicinal.” – See more at: http://graphic.com.gh/features/features/15850-turkey-berry-the-wonderful-medicinal-plant.html#sthash.jGLv4Z1H.dpuf

Turkey berry pickle with white chilli
Turkey berry pickle with white chilli

Ingredients to prepare:

Turkey berry-1 cup 100gms

White chilli-1/2 cup 50 gms

Garlic 3/4 cup peeled

Lemon juice-1 cup 6 nos approx

Rock salt- 1 1/2

Method to prepare:

Powder rock salt, peel garlic and cut into 2 lengthwise.

Discard stalks and make a slight cross slit on each turkey berry and  white chilli.

Squeeze juice from the lime and filter it.


Take a clean jar pour lemon extract salt and dissolve it.add all vegges in to it and mix well keep in the sunlight for a day or two.

Home made healthy pickle is ready to use in 3 days.

Turkey berry picklewhite
Turkey berry pickle with white chilli

Lemon pickle

Lemon pickle : diet lemon pickle

Lemon pickle
Lemon pickle

Traditional lemon pickle is very special in every house, in olden days our ancestors preserve lemon for about 6 months to one year, without oil or spices in it.This is  used not only as a pickle and as medicine for vomiting sensation and indigestion,a bit of this pickle with  kanji is suppose to give as a mild food for fever and easy digestion.  This lemon pickle with neeraharam( rice preserved water) and diluted butter milk with little mashed lemon pickle is best during this summer season.They work beautifully preserved this way.It has wonderful aroma which makes our intake more.

I learnt this method of making lemon pickle from my mother- in- law,she always prefer this pickle with curd rice, excellent combination. Whenever you feel to have it spicy, take a portion from it and mix with some chilli powder,roasted methi or mustard powder and season it with sesame oil mustard seeds,hing and curry leaves.

Follow this simple method of making lemon pickle and utilize the benefits through out the year.


Lemon pickle
Lemon pickle 

Ingredients to prepare:

Lemon 1/2 kg or 6 to 8 numbers

Kosher salt (crystal salt)-1/2 cup

Method to prepare:

1.Powder the crystal salt measured.

2.Put 2 tablespoons of kosher salt at the bottom of your canning jar.

3.Rinse and scrub clean the lemons. With each lemon, cut off any stems. Cut off 1/2-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through.As shown in the picture.

4.Stuff the powdered salt in to it as much as you can,carefully.

5.keep it in the direct sunlight for 3 to 4 days by covering the mouth of the jar by thin white cloth.

6.Juice from the lemon will coagulates with the salt added, to get soaked perfectly.

7.It becomes soft in due coarse time.

Ready to serve in 25 to 30 days.