chillie

69 Pins
·
6y
Green Chilli Pickle (Hari Mirch Ka Achar)
Hari mirch ka achar or green chili pickle goes very well with Indian meals. Here is my mother's recipe to make this pickle. It's beyond words.
Mango Pickle (Roast salt to preserve pickle longer)
Traditional Raw Mango pickle-Aam Ka Achar Recipe Step by Step-How to make Mango Pickle Easy Recipe - YouTube
Mango pickle recipe, avakai, how to make mango pickle
Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Every Telugu home takes pride in making avakaya. How to make mango pickle.
Spicy Celery Quick Pickle Sticks Recipe on Food52
Spicy Celery Quick Pickle Sticks recipe on Food52
Sweet Chilli Sauce Recipe - Planning With Kids
Not only is this sweet chilli sauce recipe easy to make, but it tastes amazing. Gluten free and paleo friendly, it also makes a lovely gift!
Puerto Rican Style Beans
Puerto Rican Style beans – A hearty red beans simmered in an aromatic sauce with big bold flavors. Quick Easy and Simply Delicious. If you like a an easy yet tasty meat free beans then, you might think this Puerto Rican Beans is about the most delicious beans to cook up. It’s a hearty stew of red beans, …
Best Steak Marinade in Existence
Best Steak Marinade EVER: 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup fresh lemon juice, 1/4 cup Worcestershire sauce, 1 1/2 tbsp garlic powder, 3 tbsp dried basil, 1 1/2 tbsp dried parsley flakes, 1 tsp ground pepper, 1 tsp minced garlic
Best Bread and Butter Pickles
The Best Bread and Butter Pickles! Grandma's easy, old fashioned recipe that's suitable for refrigerator pickles or canning. Printable labels, too. From TheYummyLife.com
Pickled Dilly Carrots
These delicious dill pickled carrots can be either canned for long term storage, or, more simply, made to be kept in the fridge for up to 3 months.
Simple Kim Chi for Beginners
Kim Chi, a traditional fermented food from Korea made from cabbage, garlic, chilli and other vegetables is a nourishing food, full of probiotic goodness. It is rich in vitamins and as the vegetables are fermented and pre-digested by the lacto-bacilli naturally present in the vegetables, it enables our bodies to absorb more of the nutrients than eating it raw. Making your own is easy and this version is great for beginners with a milder flavour.