Chicken Pickle collage


A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books


2 kg chicken chopped into tiny pieces

120 grams garlic

200 grams ginger

50 grams red chilies

2 tablespoons mustard powder

1 teaspoon all spice powder / garam masala powder

1 teaspoon powdered fenugreek seeds

3 cups vinegar

½ kg refined oil or Sesame oil

½ cup salt

Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).


Brinjal Pickle new 8

BRINJAL PICKLE (Aubergine / Egg plant Pickle)


1 kg long purple or green Brinjals or 1 large seedless one

3 tablespoons chillie powder

2 tablespoons chopped garlic

2 tablespoons chopped fresh ginger

1 cup vinegar

1 tablespoon mustard powder

1 tablespoon cumin powder

1 teaspoon turmeric powder

1 cup Sesame oil refined oil

1 cup of sugar

2 tablespoons salt

Wash and dry the Brinjals well and cut them into medium size pieces.

Heat the oil in a pan. Add the cut brinjals and lightly fry them till the skin changes colour. Remove and keep aside.

In the same pan add the ginger and garlic and sauté on low heat for a few minutes.

Make a paste of all the chillie powder, mustard powder, cumin powder, and turmeric powder with half the vinegar.

Add this paste to the ginger and garlic and fry for a minute.

Now add the Brinjals and salt and mix well.

Cook for 5 to 6 minutes on low heat.

Add the vinegar and sugar and mix well.

Cook till the sugar dissolves and till the brinjals are cooked.

Cool and store in bottles.

This pickle would last for a month if stored in a fridge.




200 grams dried prawns

2 tablespoons chillie powder

½ teaspoon turmeric powder

1 tablespoon chopped garlic

2 tablespoons salt

1 teaspoon powdered mustard seeds

1 teaspoon powdered fenugreek seeds

A few curry leaves

1 cup Refined Oil

1 cup vinegar

Wash the prawns well and leave to dry in the sun for one hour. Heat 2 tablespoons oil in a pan and fry the prawns till brown. Keep aside. In another pan heat the remaining oil till smoky. Add the curry leaves and chopped garlic and fry well. Now add the chillie powder, fenugreek seeds powder, mustard powder, salt and vinegar and fry for some time. Add the prawns and mix well. Simmer for 5 minutes then remove from heat. When the pickle is cold store in bottles and use when required.


A truly delicious and popular Anglo-Indian Pickle. Goes well with Pepper Water and Rice or Dal and Rice.

½ kg good salt fish cut into small bits
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.