How to make Tendli Pickle - SK Khazana -

This is instant tendli pickle that can be enjoyed with any meal or even with rotis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tendli (टिंडली), Salt (नमक)

Cuisine : Gujarati, Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Gherkin and Caper Dip Carrot Pickle Sweet Tamarind Chutney Buffena

Tendli Pickle - SK Khazana

Tendli Pickle - SK Khazana Recipe Card

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Tangy pickles, sweet jams and tantalizing chutneys can make even the dullest of dull meals full of fun. Preserving helps strengthen the flavours and aromas of the ingredients so you get the most of it in each spoonful and each bite. Pickles, jams and chutneys are the secret to a good well rounded meal.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Tendli Pickle - SK Khazana Recipe

  • Tendli 500

  • Salt to taste

  • Red chilli powder (deghi mirch) 1 tablespoon

  • Sambar Masala 5 tablespoons

  • Salt to taste

  • Mustard oil 1/2 cup

  • Rai kuria 1/2 cup

  • Methi kuria 1/4 cup

  • Asafoetida 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Kashmiri red chilli powder 1/2 cup

  • Red chilli powder (deghi mirch) 2 tablespoons

Method

Step 1

Dry roast salt in a non-stick pan till the moisture gets evaporated. Transfer into a bowl and let it cool down to room temperature.

Step 2

Heat mustard oil in the same pan till it starts smoking. Take it off the heat and let it cool down to room temperature.

Step 3

Meanwhile, trim both the edges of the ivy gourds and chop into small pieces. Transfer them into a large bowl.

Step 4

Spread rai kuria in a circle on a plate. Spread methi kuria over it. Spread asafoetida in the center and pour 1 tbsp mustard oil on it. Spread roasted salt in a circle over the methi kuria and sprinkle Turmeric Powder and mix well. Add Kashimiri red chilli powder and spicy red chilli powder and mix well.

Step 5

Add 3 tbsps mustard oil and mix well. Store in air tight container to use when required.

Step 6

Add 5 tbsps of the masala to the tendli. Add a little salt and 1 tbsp spicy red chilli powder and remaining mustard oil and mix well.

Step 7

Transfer into an airtight container and can be used upto 2-3 days but keep it in the refrigerator.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.