Guest guest Posted April 4, 2011 Report Share Posted April 4, 2011 Is it supposed to have lemon or is that just in the name? Tricia www.crunchycatholicmomma.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 Oops, sorry about that. I did it from memory and forgot the lemons. Here is the revised recipe. Lemon mango Pickle 3 diced green mangos 4 large diced or pureed onions 2 pulverized lemons in a food processor 20 cloves chopped garlic 4 Tbsp. cayenne pepper 2 Tbsp. turmeric 2 tsp. ground cumin 2 tsp. ground coriander 2 tsp. ground fenugreek 2 tsp. ground mustard 3 Tbsp. salt splash of vinegar one cup olive oil Put everything in a big bowl and preferrably put it in sunlight for a few days. Then put it in jars and store in refrigerator. > > Is it supposed to have lemon or is that just in the name? > > Tricia > www.crunchycatholicmomma.blogspot.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 Thanks, that makes more sense! I love Indian pickles. Re: Lemon mango Pickle  Oops, sorry about that. I did it from memory and forgot the lemons. Here is the revised recipe. Lemon mango Pickle 3 diced green mangos 4 large diced or pureed onions 2 pulverized lemons in a food processor 20 cloves chopped garlic 4 Tbsp. cayenne pepper 2 Tbsp. turmeric 2 tsp. ground cumin 2 tsp. ground coriander 2 tsp. ground fenugreek 2 tsp. ground mustard 3 Tbsp. salt splash of vinegar one cup olive oil Put everything in a big bowl and preferrably put it in sunlight for a few days. Then put it in jars and store in refrigerator. > > Is it supposed to have lemon or is that just in the name? > > Tricia > www.crunchycatholicmomma.blogspot.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 http://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle I have made this several times and it works great. Cut the lemons up into thin slices. The sunlight is important. Sally On 05/04/2011 19:18, greatyoga wrote: > Oops, sorry about that. I did it from memory and forgot the lemons. Here is the revised recipe. > > Lemon mango Pickle > > 3 diced green mangos > 4 large diced or pureed onions > 2 pulverized lemons in a food processor > 20 cloves chopped garlic > 4 Tbsp. cayenne pepper > 2 Tbsp. turmeric > 2 tsp. ground cumin > 2 tsp. ground coriander > 2 tsp. ground fenugreek > 2 tsp. ground mustard > 3 Tbsp. salt > splash of vinegar > one cup olive oil > > Put everything in a big bowl and preferrably put it in sunlight for a few days. Then put it in jars and store in refrigerator. > > > > >> Is it supposed to have lemon or is that just in the name? >> >> Tricia >> www.crunchycatholicmomma.blogspot.com >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 I agree, when it is made in India, putting it outside in the daylight is a critical detail. Sabina On Tue, Apr 5, 2011 at 11:58 AM, Sally Eva <bobsallyeva@...> wrote: > > > http://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle > > I have made this several times and it works great. Cut the lemons up > into thin slices. > The sunlight is important. > > Sally > > > On 05/04/2011 19:18, greatyoga wrote: > > Oops, sorry about that. I did it from memory and forgot the lemons. Here > is the revised recipe. > > > > Lemon mango Pickle > > > > 3 diced green mangos > > 4 large diced or pureed onions > > 2 pulverized lemons in a food processor > > 20 cloves chopped garlic > > 4 Tbsp. cayenne pepper > > 2 Tbsp. turmeric > > 2 tsp. ground cumin > > 2 tsp. ground coriander > > 2 tsp. ground fenugreek > > 2 tsp. ground mustard > > 3 Tbsp. salt > > splash of vinegar > > one cup olive oil > > > > Put everything in a big bowl and preferrably put it in sunlight for a few > days. Then put it in jars and store in refrigerator. > > > > > > > > > >> Is it supposed to have lemon or is that just in the name? > >> > >> Tricia > >> www.crunchycatholicmomma.blogspot.com > >> > >> > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 Most Indian recipes do call for putting it in the sun. However, I live in Alaska so most of the time it is too cold to put in the sun. The other times, it is often cloudy so I don't bother with that part. in my mind, there are 3 basic types of pickles: oily pickles with oil and salt and lots of spices; chutneys, which are sweet; and acidic pickles like the type made with lemons. One reason they use unripe mangos in the oily pickle is that they do not grow fungus nearly as well as ripe mangos. GB > > >> Is it supposed to have lemon or is that just in the name? > > >> > > >> Tricia > > >> www.crunchycatholicmomma.blogspot.com > > >> > > >> > > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 Yes, leave inside in the sun. Sunshine is bactericidal and the warmth helps the ingredients meld together Sally On 06/04/2011 18:32, Meyer wrote: > What a fascinating recipe. I will tray but maybe with less cayenne! :-) > > Is this considered a lacto-fermented food? I am sure some kind of a > fermentation will result. Does it get bubbly? Do we need to cover > with a cloth to sit before jarring & refrigerating? > > Has anybody tried adding some whey? > > I am off to buy some green mangoes!! > Thanks for sharing this recipe. Not sure about the sunshine part. > Leave inside the house on a sunny window? It's still cold here. > > Will report! > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 What a fascinating recipe. I will tray but maybe with less cayenne! :-) Is this considered a lacto-fermented food? I am sure some kind of a fermentation will result. Does it get bubbly? Do we need to cover with a cloth to sit before jarring & refrigerating? Has anybody tried adding some whey? I am off to buy some green mangoes!! Thanks for sharing this recipe. Not sure about the sunshine part. Leave inside the house on a sunny window? It's still cold here. Will report! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2011 Report Share Posted April 7, 2011 Hmm...sunshine...very interesting!!! In my mind I always keep my ferments out of the sunlight...I posted the other day about a different Indian lemon pickle that I tried to wild ferment by leaving the lid off (covered with cloth), and it molded...do you think I should put the lid on *and* put in the sun, or just cover with cloth again and put in the sun? > > What a fascinating recipe. I will tray but maybe with less cayenne! :-) > > > > Is this considered a lacto-fermented food? I am sure some kind of a > > fermentation will result. Does it get bubbly? Do we need to cover > > with a cloth to sit before jarring & refrigerating? > > > > Has anybody tried adding some whey? > > > > I am off to buy some green mangoes!! > > Thanks for sharing this recipe. Not sure about the sunshine part. > > Leave inside the house on a sunny window? It's still cold here. > > > > Will report! > > > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2011 Report Share Posted April 7, 2011 This is not a lacto fermented food since no dairy products are used but just fermented. It would be a good idea to cover it to avoid having undesirable things in the pickle. Good luck with it. GB > > What a fascinating recipe. I will tray but maybe with less cayenne! :-) > > Is this considered a lacto-fermented food? I am sure some kind of a > fermentation will result. Does it get bubbly? Do we need to cover > with a cloth to sit before jarring & refrigerating? > > Has anybody tried adding some whey? > > I am off to buy some green mangoes!! > Thanks for sharing this recipe. Not sure about the sunshine part. > Leave inside the house on a sunny window? It's still cold here. > > Will report! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2011 Report Share Posted April 7, 2011 It's my understanding that lacto-fermentation is the production of lactic-acid, which in non-dairy ferments, can be the anaerobic production of lactic acid from glucose. In other words as a result of the sugars and starches in vegetables and fruits breaking down and converting to lactic-acid due to a friendly lactic-acid producing bacteria. Sauerkraut is a lacto-ferment. The secondary definition is the souring of dairy products, so dairy is not an exclusive part of this definition, can anyone with a chemistry background confirm or correct this? Sabina On Thu, Apr 7, 2011 at 9:15 AM, greatyoga <greatyoga@...> wrote: > > > > > This is not a lacto fermented food since no dairy products are used but > just fermented. It would be a good idea to cover it to avoid having > undesirable things in the pickle. Good luck with it. > > GB > > > > > > > What a fascinating recipe. I will tray but maybe with less cayenne! :-) > > > > Is this considered a lacto-fermented food? I am sure some kind of a > > fermentation will result. Does it get bubbly? Do we need to cover > > with a cloth to sit before jarring & refrigerating? > > > > Has anybody tried adding some whey? > > > > I am off to buy some green mangoes!! > > Thanks for sharing this recipe. Not sure about the sunshine part. > > Leave inside the house on a sunny window? It's still cold here. > > > > Will report! > > > > > > > -- Sabina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2011 Report Share Posted April 7, 2011 Lacto-bacilli and lactic acid were discovered in milk, so they got named " lact " . The term " lacto-fermentation " refers to anything that is created by lacto-bacilli. Actually the term is sometimes used for ferments that use other bacteria too. Most vegie ferments though, are called lacto-ferments, even though traditionally whey was not used as a starter and milk was not part of them at all. Ditto for some meat ferments, like pepperoni. (Some sausages are made with milk, but others are not). On Thu, Apr 7, 2011 at 9:28 AM, Sabina <waterfalling@...> wrote: > It's my understanding that lacto-fermentation is the production of > lactic-acid, which in non-dairy ferments, can be the anaerobic production > of > lactic acid from glucose. In other words as a result of the sugars and > starches in vegetables and fruits breaking down and converting to > lactic-acid due to a friendly lactic-acid producing bacteria. Sauerkraut > is > a lacto-ferment. > > The secondary definition is the souring of dairy products, so dairy is not > an exclusive part of this definition, can anyone with a chemistry > background > confirm or correct this? > > Sabina > > On Thu, Apr 7, 2011 at 9:15 AM, greatyoga <greatyoga@...> wrote: > > > > > > > > > > > This is not a lacto fermented food since no dairy products are used but > > just fermented. It would be a good idea to cover it to avoid having > > undesirable things in the pickle. Good luck with it. > > > > GB > > > > > > > > > > > > What a fascinating recipe. I will tray but maybe with less cayenne! :-) > > > > > > Is this considered a lacto-fermented food? I am sure some kind of a > > > fermentation will result. Does it get bubbly? Do we need to cover > > > with a cloth to sit before jarring & refrigerating? > > > > > > Has anybody tried adding some whey? > > > > > > I am off to buy some green mangoes!! > > > Thanks for sharing this recipe. Not sure about the sunshine part. > > > Leave inside the house on a sunny window? It's still cold here. > > > > > > Will report! > > > > > > > > > > > > > > > > -- > Sabina > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2011 Report Share Posted April 8, 2011 The UV in sunlight is a bactericide -- that's why hanging out washing is better than tumble drying it. The lemon is so acid that I'm surprised it got mould. I don't personally think it is fermenting much just breaking down in its own juice with the sunlight helping the process along. There shouldn't be much sugar with green mangos and lemons. The sunlight is mild cooking (the recipe does come from India) Sally On 07/04/2011 13:40, karin_aspiraling wrote: > Hmm...sunshine...very interesting!!! In my mind I always keep my ferments out of the sunlight...I posted the other day about a different Indian lemon pickle that I tried to wild ferment by leaving the lid off (covered with cloth), and it molded...do you think I should put the lid on *and* put in the sun, or just cover with cloth again and put in the sun? > > >>> What a fascinating recipe. I will tray but maybe with less cayenne! :-) >>> >>> Is this considered a lacto-fermented food? I am sure some kind of a >>> fermentation will result. Does it get bubbly? Do we need to cover >>> with a cloth to sit before jarring & refrigerating? >>> >>> Has anybody tried adding some whey? >>> >>> I am off to buy some green mangoes!! >>> Thanks for sharing this recipe. Not sure about the sunshine part. >>> Leave inside the house on a sunny window? It's still cold here. >>> >>> Will report! >>> >>> >>> >>> >>> ------------------------------------ >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2011 Report Share Posted April 8, 2011 Sabina I stand corrected Thanks GB > > > > > > > > > > > This is not a lacto fermented food since no dairy products are used but > > just fermented. It would be a good idea to cover it to avoid having > > undesirable things in the pickle. Good luck with it. > > > > GB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2011 Report Share Posted April 9, 2011 GB, I didn't mean to chastise at all, there is so much to sort out with technical information, and as pointed out, they were first discovered in dairy, hence the inarticulate or premature name can easily cause confusion. Sabina On Fri, Apr 8, 2011 at 3:34 PM, greatyoga <greatyoga@...> wrote: > > > Sabina > > I stand corrected > > Thanks > > GB > > > > > > > > > > > > > > > > > > > > This is not a lacto fermented food since no dairy products are used but > > > just fermented. It would be a good idea to cover it to avoid having > > > undesirable things in the pickle. Good luck with it. > > > > > > GB > > > -- Sabina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2011 Report Share Posted April 10, 2011 Sabina I did not take it as a chastisement. When I am wrong, I want to admit it and also get the correct information out there. Thanks GB Quote Link to comment Share on other sites More sharing options...
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