I was looking for a Tikka Marsala recipe when I came across this site.

http://www.indianfoodforever.com/non-veg/chicken/chicken-tikka-masala.html

Cheers, Mick.

Thanks Mick.
Muzz

Nice one -thanks mick, love Indian tucker

Skip  [smiley=red_indian.gif]

Geeeze thanks Mick...... That links gunna keep me busy for weeks :(......check out the page on making your own indian pickles.......MMMMMMMM.....is there a drooling smiley here somewhere???
SBB

Saltbush Bill wrote on Feb 20^th, 2009 at 5:39pm:

That links gunna keep me busy for weeks

I am with you SBB.  The recipes look very traditional, and there are good explanations!!

SBB, I looked at a couple of the pickles.  I sure don't understand what preserves things.  Do you?  If so, what.

The ones I looked at invlove veggies.

8-)

LK most of the pickle recipes ive seen have salt in them......i think also the spices and chilli helps with the preserving.
I have made both hot lemon pickle and mango pickle in the past.....The hot lemon pickle i made was put in a jar and left in the sun for about a  month before it was ready. I think it kind of ferments in the jar and this preserves it. All i do know for sure is that its damn tasty stuff and lasts for years in a jar without going off. I also had a Indian Condiment ( store bought) once called Prawn Balichow...Pataks made it from memory......this was made from fermented prawns....the last thing you would think of preserving in a jar......again it lasted for ever .....and tasted damn good with a curry.
I guess the indians had thousands of years to perfect these methods pre refridgeration.
This recipe from the link that Mick posted is very similar to the one I made...http://www.indianfoodforever.com/pickles/hot-lemon-pickle.html
SBB

I like this one even better!

http://allrecipes.com/Recipe/Chicken-Tikka-Masala/Detail.aspx

Mick.

Ok, both lemon and mango are quite acid.  

Acid, salt, sugar/honey are the key preservatives.  Unless the spices are really strong, I don't quite see them doing the preserving.  Even tomatoes have a bit of salt added to preserve them.

The veggies they use are turnip, cauliflower and carrot.  The first two are quite acid and I could see them making their own brine, if salted raw (which I would expect drain somewhat before bottling and adding other flavours, spices, etc.) but they cook them.  They say blanche for 10 to 15 minutes.  That would take a lot of the natural acid and ability to make brine right out of them

No, you don't need a refrigerator for pickles or anything bottled in a sealable jar.  You do a boiling water bate after they have been made.  Then the seal makes a bit of a vacuum and you can keep them on an ordinary shelf for ages.  They don't mention this at all.  After I've opened pickles I refrigerate them simply because i'm just one and I don't use them that fast.

:)