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.

Nice one -thanks mick, love Indian tucker

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


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

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

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.