I buy jars of Indian made curried lime and mixed pickle to add to my curries
when I make them. These pickles invariably have chunks of this and that in
them, which can make them a bit overpowering, since the chunks are quite big
(and hence hot).

I would like to blend these pickles to turn them into a smooth paste, but
then be able to return them to the jar since i only use very little at a
time.

The blender needs a cetain quantity of liquid for it to blend succesfully.
What liquid could i add to the blender which would not compromise the shelf
life of the pickles when returned to the jar for long term keeping?
thanks.

"johngood ............." wrote:
>
> What liquid could i add to the blender which would not compromise the
> shelf life of the pickles when returned to the jar for long term keeping?

Vodka.

"johngood ............." > wrote in message
...
>I buy jars of Indian made curried lime and mixed pickle to add to my
>curries when I make them. These pickles invariably have chunks of this
>and that in them, which can make them a bit overpowering, since the chunks
>are quite big (and hence hot).

Aren't Indian style pickles and such generaly had as a small side dish
rather than in the curry itself? Not saying you can't do what you want,
but I've always had them as small sides.

On Jul 16, 1:13 pm, "johngood ............." > wrote:
> I buy jars of Indian made curried lime and mixed pickle to add to my curries
> when I make them. These pickles invariably have chunks of this and that in
> them, which can make them a bit overpowering, since the chunks are quite big
> (and hence hot).

>
> I would like to blend these pickles to turn them into a smooth paste, but
> then be able to return them to the jar since i only use very little at a
> time.
WHY?

>
> The blender needs a cetain quantity of liquid for it to blend succesfully.
> What liquid could i add to the blender which would not compromise the shelf
> life of the pickles when returned to the jar for long term keeping?
> thanks.

It is not supposed to be eaten like that.

A few times I bought mango pickle, just a small bottle (Pataks' brand)
over 11 years period, I never finished more than 1/4 and then in time
- I don't mean a month or 2, they'd get dry. I'd say, you just keep
adding cooked oil if that happenes to you.

Back home we eat the mango pickles with Biriyani. The Biriyani in our
country is way way much better than the one I get in the Indian
resturant in US. In fact, oen time, my family hired a professional
chef to make that and it was a very long and tedious process with many
many ingredients.

At http://en.wikipedia.org/wiki/Cuisine_of_Myanmar, roll down to
Indian-inspired
"Burmese-style biryani with either chicken or mutton served with mango
pickle, fresh mint and green chilli"

Biriyani at http://en.wikipedia.org/wiki/Biryani

In Myanmar, biryani, known in Burmese as danpauk, is popular among the
populace. In Yangon, there are several restaurant chains that serve
biryani exclusively. It is often served at religious ceremonies and
luncheons. Biryani in Myanmar utilises a special species of rice grown
domestically rather than basmati.

The couple who visited me yesterday said they will be making this
dish, of cousre the style made back home, and invite me. I can't
wait.

On Jul 16, 2:02 pm, "Peter" > wrote:
> "johngood ............." > wrote in message
>
> ...
>
> >I buy jars of Indian made curried lime and mixed pickle to add to my
> >curries when I make them. These pickles invariably have chunks of this
> >and that in them, which can make them a bit overpowering, since the chunks
> >are quite big (and hence hot).
>
> Aren't Indian style pickles and such generaly had as a small side dish
> rather than in the curry itself? Not saying you can't do what you want,
> but I've always had them as small sides.

I agree. It is not put in making curries. It is used, just a tiny
bit, when eating meals ..like S E Asians using fish sauce or fish
pastes (cooked with some other ingredients) when eating meals.

On Jul 16, 1:13 pm, "johngood ............." > wrote:
> I buy jars of Indian made curried lime and mixed pickle to add to my curries
> when I make them. These pickles invariably have chunks of this and that in
> them, which can make them a bit overpowering, since the chunks are quite big
> (and hence hot).
>

If you want sour flavor in curry, they sell mango powder in Indian
stores. One of my first roomates at student housing was form Indian
and she made chicken curry which has that powder put in it. It wa
svery nice but these days, I can't stand Indian curries anymore. I
like their kabobs though. Now, I feel like going out and have some
shami kabob.

> wrote:

> If you want sour flavor in curry, they sell mango powder in Indian
> stores. One of my first roomates at student housing was form Indian
> and she made chicken curry which has that powder put in it.

Mangoes have some acidity but are not really sour at all. Why would one
want to use mango powder to add acidity, then? Why not, say, tamarind
powder or paste instead?

Victor

Victor Sack wrote:
> > wrote:
>
>> If you want sour flavor in curry, they sell mango powder in Indian
>> stores. One of my first roomates at student housing was form Indian
>> and she made chicken curry which has that powder put in it.
>
> Mangoes have some acidity but are not really sour at all. Why would one
> want to use mango powder to add acidity, then? Why not, say, tamarind
> powder or paste instead?
>
> Victor

It's unripe mango which is a good bit tarter.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi > wrote:

> Victor Sack wrote:
> >
> > Mangoes have some acidity but are not really sour at all. Why would one
> > want to use mango powder to add acidity, then? Why not, say, tamarind
> > powder or paste instead?
>
> It's unripe mango which is a good bit tarter.

Indeed, that could be the case. Yet, even unripe mango is not really
tart. If it is a powder or paste, I'd rather use tamarind - and I do.
Brands do differ, though, and the ones I have now are not very sour
either, unfortunately.

Victor