Pickled Jalapeños, Onions & Carrots & The Winner Of The Giveaway!
Posted Feb 14 2013 12:00am
know I have
delayed announcing the winner of the giveaway of a copy of The PondicherryKitchen by Lourdes Tirouvanziam-Louis. This is a lovely cookbook with
traditional recipes from Pondicherry cuisine. I'm happy to announce that the lucky winner of the
book is Archana Vijay. I’ll be getting in touch with you soon so look out for
an e-mail from me.
Now that announced the winner, we’ll get to the other part of this post. If you know me weel, you'll know that I
don’t particularly relish shopping, whether it is for clothes, shoes or
groceries. The only kind of shopping that I really enjoy is for books, and I’m
not sure whether it is the browsing through the books or the actual purchase
that makes me happier.
I do however
enjoy my trips to the local market for our regular quota of vegetables and
fruit, especially during this part of the year. There’s an excitement waiting
to see what produce has arrived, including those that are not usually available
in our markets. Every season seems to bring some new variety of vegetable and
fruit. There used to be a time, not so long ago, when I could not dream of
buying things like basil, celery, herbs like rosemary, thyme and sage,
zucchini, broccoli, cherry tomatoes, leeks, Brussels sprouts, Kiwi fruit,
galangal, to mention a few. Nowadays, I take a lot of them for granted because
they are easily available though many are still quite expensive because though
some of them are grown in India, many are imported.
This year, I
have been seeing salad leaves like rocket/ arugula and some kinds of lettuce,
and Jalapeños (pronounced hah-lah-PEH-nyoh) ! Lettuce is not something we’re
very fond of as despite being vegetarians, Indians rarely eat vegetables raw
and eating raw vegetable salads is a recent trend borrowed from elsewhere.
food for something like 5 years now, I am able to recognise and identify a lot
of food produce that I have never seen before. So when I saw the slightly plump
triangular deep green chillies, I recognised them as Jalapeños , and knew I was
buying some so long as they didn’t burn a hole in my purse.
For those who
are not very familiar with Jalapeños, they are thick skinned and a moderately
hot variety of Mexican green chillies (also known as huachinango and chile
gordo ) which become “hotter” as they turn colour and become red. A smoked and
dried Jalapeño is called “Chipotle”.
They get their
name from the town where they were initially grown in Mexico, in a town called
Xalapa. The ancient Aztecs were supposedly the first to use jalapenos, not for
eating but by drying and smoking them!
that Jalapeños cannot be dried because they are so thick and fleshy tthat they
will rot before they dry out. They can however be used fresh like most
chillies, smoked and dried or pickled by themselves or in combination with
I have reserved
some of my Jalapeños so that I can hopefully raise some plants from them. The
rest I made into a vinegar based Western style pickle. I don’t usually like
vinegary stuff, but I decided to try it this time. It turned out much, much
better that I expected and it’s good to serve on the side with Mexican food
like Nachos or Tacos, Chinese style food or in sandwiches.
requires very little work and its made in one pan, putting all the ingredients
into it! The recipe that follows is a just a guideline of sorts, so feel free
to adjust quantities to suit your taste.
Jalapeños, Onions & Carrots
1 large/ 2 small
carrots, sliced into roundels
1 large onion,
chopped into 16 pieces
1 1/2” long
piece of ginger, sliced thinly
2 tsp whole
1 tsp fennel
1 bay leaf
3/4 cup water
1/2 cup white
3 tbsp honey
Salt to taste
Put all the
ingredients into a non-reactive saucepan (because of the vinegar) and bring it to
a boil over medium heat. Turn down the heat and simmer till the Jalapeños have change
from deep green to an olive green in colour. Turn the heat off and allow it to
Transfer to a
sterile bottle. They will keep for some time refrigerated. This recipe makes
one medium size jar of pickles.