Pickles according to body types

Pickles can be made in large quantities and stored in airtight jars. They can remain good at least for one year. They come handy when we want to use them. Most of the pickles are spicy but few varieties are sweet too. Many times vinegar is added for preservation. However, this recipe then becomes more tamasic. Remember pickles can be prepared and preserved without adding vinegar.

Usually, pickle is served with snacks or with the main dish to enhance the taste.

Pickles are pitta increasing and reduces Vata and Kapha. But sweet mango pickle can increase Kapaha also.

SPICY MANGO PICKLE

A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.

Increases Pitta and reduces Vata and Kapha. 

Ingredients

  • 1 kg fresh unripe mango
  • 150 gm red chili powder
  • 100 gm of mustard seeds dal
  • 50 gm turmeric
  • 150 gm salt
  • 4 teaspoon mustard seeds
  • 4 teaspoon asafetida pieces powder
  • 2 teaspoon fenugreek seeds

Directions

Wash the unripe mangoes and make them dry. Cut them into small pieces removing seeds. Heat the oil in a pan on low fire. Fry fenugreek seeds and asafetida. Remove it and powder the same. In remaining oil, add mustard seeds and let them pop up. Add half the quantity of turmeric powder. Turn off the gas. Let the oil cool. Add salt, remaining turmeric powder, red chili powder, mustard seed dal, powder of fenugreek and asafetida. Mix the cool oil. Stir well and keep it in an airtight jar.

SWEET MANGO PICKLE

This is usually made fresh and not stored throughout the year like the spicy variety.

Increases Pitta and Kapha and reduces Vata.

Ingredients

  • 1/4 kg fresh unripe mangoes
  • 1/4 kg crushed jaggery
  • 30 gm red chili powder
  • 2 teaspoon turmeric powder
  • 1 teaspoon fenugreek seeds
  • 2 teaspoon mustard seeds
  • 1/2 teaspoon asafetida pieces powder
  • 2 teaspoon sesame oil
  • salt to taste

Directions

Wash the mangoes and then make them dry by wiping them with a cloth. Cut the mangoes into small pieces, removing the outer skin. Heat the oil in a pan on low fire. add mustard seeds and asafetida. let the seeds pop up. Add turmeric powder, fenugreek seeds and pieces of mangoes. Cook them on steam on low fire for 10 minutes. Add red chili powder, jaggery and salt. Cook for 5 minutes. turn off the gas. Serve when it gas cooled. It is a delicious side menu.

Mixed Vegetable Pickle

This preparation is also made fresh every time. It remains for one week in good condition.

It increases Pitta, reduces Vata and Kapha.

Ingredients

  • 50 gm green peas
  • 50 gm carrots
  • 50 gm cauliflower
  • 50 gm fresh ginger
  • 4 green chilis
  • 2 medium-sized lemons
  • 50 gm red chili powder
  • 30 gm turmeric powder
  • 4 teaspoon sesame oil
  • 2 teaspoon mustard seeds
  • 2 teaspoon mustard asafetida pieces, powder
  • 1 teaspoon fenugreek seeds, salt to taste.

Directions

Wash all the vegetables and drain them. Cut the cauliflower, carrots, ginger and green chilis into small pieces. Heat the oil in a pan on low fire. Fry fenugreek seeds and asafetida. Remove and crush it to powder. In remaining hot oil add mustard seeds and asafetida. Let the seeds pop up, add half amount of turmeric. Keep tidaka for cooling. Mix 1/2 turmeric, red chili powder, asafetida, fenugreek powder and salt with the pieces of vegetables and add cooled oil tidaka in it. Add lemon juice. It will remain good to serve for one week.

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Dr. Handique

An Ayurvedic Practitioner. He has expertise in treating diabetes patient with Ayurvedic Herbs and Yoga. He has successfully treated more than 5000 international patients across the globe.

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