Non Vegetarian Pickles

One Page Cookbooks Non- Veg Pickle varieties Treat this as a primer. Learning the nuances takes a lifetime!
This table lists 1000 simple Indian Pickles from 000 to 999. The three digits denote the base, flavouring & additives respectively. Master Recipe:: Prepare a base from column 1. Add flavouring from column 2 & additives from column 3. Add the two spoons of tamarind paste or half a cup (100 ml) of vinegar. Mix salt and chili powder to taste. (Optionally mix in a pinch of sodium benzoate or citric acid (preservative). Stir and cook on medium heat for 5 minutes. Let cool and bottle. All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com 1 cup = 200 ml
Base	Flavouring	Additives
0.: Fresh Fish Take a handful of fresh , fish cubes. Wipe dry. Mix in with half a handful of salt, three pinches of turmeric powder and the juice of a lemon. Keep covered for 5 hours. Dip each piece in vinegar to remove excess salt.	0.: Mustard Heat a spoon of oil. Add two pinches of mustard. (South Indian flavouring)	0.: None
1.: Crab Heat a spoon of oil. Add two handfuls of crab meat. Stir and cook for 5 minutes.	1.: Curry Leaf Heat a spoon of oil. Add two pinches of mustard and four torn curry leaves. (South Indian flavouring)	1.: Amchoor Take two pinches of mango powder.
2.: Prawns Heat a spoon of oil. Add two handfuls of cleaned prawns. Stir and cook for 5 minutes .	2.: Lentils Heat a spoon of oil. Add two pinches each of mustard, urad dal and chana dal. (South Indian flavouring)	2.: Garlic cloves Take four chopped garlic cloves.
3.: Chicken mince Heat a spoon of oil. Add two handfuls of chicken mince. Stir and cook for 5 minutes on medium heat.	3.: Asafetida Heat a spoon of oil. Add two pinches each of mustard and asafetida. (South Indian flavouring)	3.:Pickling powder Take three pinches of pickling powder ( see below).
4.: Mutton Mince Heat three spoons of oil. Add two handfuls of mutton mince. Stir and cook for 5 - 8 minutes.	4.: Turmeric Take two pinches of turmeric powder.	4.: Lemon Take a spoon of lemon juice.
5.: Eggs Take two handfuls of chopped, hard boiled egg whites.	5.: Ginger – Garlic Heat a spoon of oil. Add two pinches of mustard and half a spoon of ginger garlic paste.	5.: Fenugreek Take three pinches of fenugreek powder
6.: Dried fish / Shrimp Take two handfuls of dried fish / shrimp. Let soak in a cup of vinegar for a day. Drain vinegar.	6.: Cloves Take four whole cloves or four crushed cardamom. (North Indian flavouring).	6.: Mustard Take six pinches of mustard powder.
7.: Chicken Take two handfuls of chopped chicken. Mix in two pinches of salt, four pinches of chicken masala and the juice of a lemon. Rest for an hour. Add to a pressure cooker and cook for two whistles.	7.: Garam Masala Take two pinches of garam masala. (North Indian flavouring)	7.: Black Salt Take two pinches of kala namak ( black salt).
8.: Mutton Take two handfuls of chopped mutton. Mix in two pinches of turmeric, and four pinches of mutton masala. Rest for an hour. Add to a pressure cooker with half a cup of vinegar. Cook for three whistles.	8.: Powders Take two pinches of cumin / fennel / ginger powders. (North Indian flavouring)	8.: Oil Take half a cup of sesame / Mustard oil. The oil can also be heated till it smokes, cooled and then added.
9.: Fusion Take a handful of your favourite chopped, cooked meats or use any combo of the above.	9.: Fusion Use your favourite flavouring or use any combo of the above.	9.: Fusion Use your favourite oil / vinegar / any combo of the above.
Pickling : Look at pickle as a curry, slow cooked by acid over months. The principle behind non – veg or veg pickles is the same – steep foodstuff in a medium which inhibits the growth of micro organisms. Here, the acidic medium, absence of water, the preservatives and spice powders used preserve the foodstuff. The acid gently cooks the foodstuff over time, the flavours come together, making the pickle tastier as it ages. Though not necessary for a well made pickle, refrigerating is an easy way to make pickles last much longer. It is also very forgiving, making even poorly made pickles last long.	South Indian Pickling powder : Take a handful of mustard seeds, half a handful of fenugreek, two handful of red chilies and a handful of sea salt. Dry the mixture in the sun for a day.( Or microwave for a minute). Let cool and grind to a powder. North Indian Pickling powder Take a handful of red chilies. Add two pinches each of onion seeds ( kalonji), fenugreek, cumin, peppercorns, four pinches of mango powder and half a handful of sea salt. Let dry in the sun for a day (or microwave for a minute). Let cool and grind to a coarse powder.