Ginger, Garlic & Green Chilly Pickle

Pickle is a part of our meal, my hubby cant finish his lunch without a pickle, obviously i have to dish out couple of pickles at home with varieties of vegetables and seafoods. Yes i do prepare pickles with both prawns and fish or else with meats. However i do make instant version of pickles often at home as they are easy to dish out with less efforts and these instant versions of pickles are ready to relish with your favourite dish after a day. My today's recipe is a very simple but a delicious and super spicy pickle which is simply dished out with loads of garlic cloves, green chillies and finely chopped ginger. These three ingredients goes awesome very well together to make this lipsmacking pickle with less efforts.

Mushroom Pickle/Instant Mushroom Pickle/Kaalan Urugaai

I just love mushrooms and button mushrooms are my all time favourite. Never tried my hands in making a pickle with this interesting ingredient. While i picked pickles and preserves as this week's blogging marathon, i know i will be dishing out an instant version of pickle with button mushrooms hence this fingerlicking quick pickle for my today's post. Very easy to make this pickle takes hardly less than 15 minutes to get ready. They are ready to serve immediately, however i enjoyed them after an hour. Served along with sambar rice or curd rice, this fingerlicking goodness pickle tastes absolutely fabulous.

Vietnamese Carrot Pickle/Pickled Carrot

After a quick instant potato pickle, am taking you all to Vietnam for this week's blogging marathon theme.Yes the theme for this week's blogging marathon is Pickles and Preserves. Banh mi sandwich is one of the popular and well known Vietnamese sandwich is quite famous among the local peoples To give the crunchy texture to this sandwich, pickled carrots and daikon radishes are used while preparing the sandwich.I always want to give a try to this pickled vegetables at home as they are very simple to make. Finally i made them and i tried this Vietnamese pickled vegetables just with carrots. Either sliced as thin match box like sticks or else shredded, carrot is simply added to a vinegared water prepared along with salt and sugar. However if you want to have fun with carrots, you can just create any shapes, size and thickness. This vietnamese carrot pickle stays crunchy,its quite versatile as well.

Instant Potato Pickle/Aloo Ka Achar/Quick Potato Pickle

Pickle, i can finish happily my lunch or dinner with pickle. Yes i can survive for many day with pickle without any fuss. Pickles or preserves plays an important role in Indian meal. Obviously we Indians make loads of pickles with varieties of vegetables and fruits, yes we do pickle even with fruits like tomato or with orange peel. Served simply with curd rice, am an ardent fan of pickles. My posts for this week's blogging marathon are going to be variety of pickles, yes my theme for this week's blogging marathon is Pickles and Preserves. My first post for this week's theme is an Ultimate easy breezy, quick, Instant potato pickle. Aloo ka achar aka quick potato pickle is definitely one of quickest pickle i have tried till today.

Ari Nellikai Urugai/Instant Gooseberry Pickle

Ari Nellikai are the small sized gooseberries, which is quite easily available in India. Though i get the big gooseberries in Indian groceriesin Paris, i had an immense chance to give a try to this pickle during my last trip to India. This gooseberry pickle is one of my maternal grandma's signature dish. She makes this pickle quite often whenever this gooseberries shows their head in market or else in her own backyard garden. One of the quickest pickle you can dish out with less efforts, yes no sun drying, no sauteing for hours. With usual ingredients and simple cooking process, your pickle is ready to relish with curd rice or else simply to serve along with rice.

Mamidi Allam Niluva Pachadi/Mango Ginger Chutney - An Indian Condiment

Last but not least, my today's post goes to an Indian condiment, Indian cuisine is incomplete without condiments. Each region of India have their own condiments and many condiments have their important place in daily menu. I cant imagine having my South Indian breakfast with chutneys,thogayals or else simply with spice powders. As am running mega marathon for a month with different themes for each week, am posting today a fingerlicking chutney aka pachadi from Andhra cuisine. Mango ginger chutney/Mamidi Allam Niluva Pachadi is nothing but a spicy, easy and definitely a flavorful condiment prepared simply with mango ginger, tamarind, chilly powder and jaggery.

Actually during my trip in India, i couldnt resist myself to buy some fresh mango ginger to make this alluring chutney and made this lipsmacking pachadi for my lunch. I enjoyed thoroughly this chutney with curd rice, both makes a prefect pair and you wont stop yourself having this delicious pachadi. I grabbed this recipe from Prathibha's space and followed the recipe completely without making any changes seriously loved it to the core.

Grated Gooseberry Pickle/Instant Grated Amla Pickle

Summer means pickling, sun dried fryums and obviously mangoes. After posting a simple, very delicious sweet and tangy chaat with mangoes, today am posting an another interesting pickle with gooseberries. This wonderful gooseberries are excellent source of Vitamin C and the precious oil which is extracted from its seeds and pulp are used as a treatmet for hair and scalp problems is highly prized.Amlas aka Gooseberries are cooling agent and its adviced to take them often in your diet while its peak summer. These Indian gooseberries offers 5 different tastes, yes they are sour, bitter,pungent ,astringent often ends in sweet taste which is enhanced if you drink water after having amlas.

Instant Green Apple Pickle ~~Maharashtrian Special

I dunno how many times i have repeated these sentence but cant ignore it am gonna repeat again today, coz i missed many food events in this blogsphere coz of my stay in India for three months. An another event i missed during my vacation is Indian Cooking Challenge,a monthly event where we cook dishes from various regions of India.For this month's challenge, Srivalli gave us an incredible instant pickle from Maharashtra. Trust me,this sweet,spicy and sour pickle tastes fantabulous, usually green raw mangoes are used for making this fingerlicking pickle, but since its not the season for mangoes here i tried this pickle with green granny smith.

This recipe was shared by Varada's Mom,this pickle gets ready very easily with simple ingredients. Once i get the raw mangoes, am sure i'll try this pickle again. Varada told to dice or grate the mangoes, since i used green apple i diced them instead of grating for making this fantastic pickle. Within three days, me and my H finished half of the bottle i prepared, yes we loved this pickle very much. You can have it with anything, somehow i enjoyed this pickle thoroughly with sambhar rice.

Orange Peel Pickle

Am sure after going through this pickle recipe,you will definitely think twice before trashing your orange peels. Yes even its happening for me too, eventhough oranges are dead cheap here. Orange season here in Paris starts from November and during winter we consume usually many kgs, as we need more vitamin C to fight against the nasty winter. Obviously my fruit basket will always have this healthy vitamin rich fruits, either juice or as fruits every morning my kids will have their dose of vitamin by having this fruits. Needless to say, how easy for me to gather those orange peels.

When i chosed condiments or street foods for this week's theme for this month's long marathon, i was searching something interesting as street foods, but dunno y i couldnt able to get a proper recipe, then i thought of making a pickle with olives, but since i have already posted them here i started thinking about why not to try a pickle with oranges. Finally after a long hesitation, i went on cooking it. This pickle tastes seriously fabulous after a day.I tried a small quantity of this pickle, as i was bit anxious about the taste, but trust me this pickle is completely different,spicy,mildly sweet and simply flavourul.

Grated Mango Pickle

After a small break from this blogging world, am here with a fingerlicking mango pickle with raw mangoes. Am running blogging marathon with dishes prepared with mangoes as theme for this week,obviously the next two days is going to be dishes with mangoes. Its peek mango season in India and obviously we are getting some super fresh mangoes in all Indian groceries here. This time i picked a couple of super fresh raw mangoes from the Indian store and prepared this most awaited grated mango pickle.This fingerlicking, tongue tickling pickle will gets ready very quickly.

Needless to say this grated mango pickle is an instant pickle to relish with any foods. As a spread with some toasted bread slices or even as a side dish along with a simple curd rice, this pickle is definitely very addictive. Do select some super sour raw mangoes to prepare this pickle and am sure this pickle will definitely tickle your tastebuds.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 28th edition..

1cup Grated mangoes

1tbsp Chilly powder
1/2cup Gingelly oil
Salt
1tsp Mustard seeds
1tsp Fenugreek seeds
1tsp Asafoetida powder

Dry roast the fenugreek seeds and asafoetida powder together,once they get cool,grind as fine powder,keep aside.

In a pan,heat the oil,add the mustard seeds and let them splutters.

Add the grated mangoes,salt,chilly powder and saute everything for few seconds.

Add the fenugreek-asafoetida powder, cook until the oil gets separates from the pickle.

Cool completely and store in a bottle.

Enjoy with ur favourite food.

Mango Ginger Pickle/Maa Inji Urugai

Every vegetable or fruit will have their season and obviously we love to cook maximum with the seasonal vegetables or fruits before their season ends. Today recipe for the seasonal theme of this week's blogging marathon is a simple but yet a prefect post for this week's theme.Mango ginger is a seasonal rhizomes and  its a plant of ginger family which is closely related to turmeric, this mango ginger looks very similar like ginger but tastewise they will have raw mango taste. Knobbly on outside and pale yellow on inside this mango ginger suits prefectly for making pickle.

Mostly South Indians will make a quickest version of mango ginger pickle without cooking. Yep just add salt, chopped green chillies,lemon juice and chopped mango ginger,mix and your pickle is ready. This instant pickle goes awesome with curd rice, but my version is also quite a quickest version but this pickle need some cooking. You can enjoy this pickle with anything, they goes awesome with rotis too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

1cup Mango ginger (grated)
1tbsp Red chilly powder
Salt
1/4tsp Asafoetida powder
1tsp Mustard seeds
1tsp Amchur powder
Oil

Heat oil in a pan,once its hot,let splutters the mustard seeds, add the asafoetida powder and fry for few minutes.

Add now the grated mango ginger, red chilly powder, salt and cook in simmer for few minutes, finally add the amchur powder,toss it gently.

Put off the stove and let it cool completely.

Store this pickle in a cleaned, dry airtight container.

Stays prefect for a week in room temperature and more than a month in fridge.

Enjoy this pickle with rice or rotis.

Green Apple Relish

Green apple aka granny smith is one of my favourite apple,this apples might be very tart, bright in appearance and crisp while biting. Best for peoples who like tart apples rather than the sweet ones.These apples are certainly tasty and very juicy with many more medicinal values. An apple a day keeps the doctor away, quote reminds me always the juicy red apples but these tart green apples too have more health benefits like the red ones.

We get apples from September to March here, but between october and december its a peak season for granny smith.Mostly i'll prepare this apples as salads,soups or i'll have these apples simply with salt and chilly powder for snacks. After a long hesitation, finally i tried my hands in making an instant,mildly tangy and delicious green apple relish. You can have this relish with rice, idlies,dosas or else just as a spread with bread slices.This instant green apple relish stays prefect for two days in room temperature and for more than 10days in fridge. If you get abundantly green apples dont forget to make some,am sure you will definitely love this delicious relish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

2nos Granny smith apples (peeled and grated)
1tsp Red chilly powder
1/2tsp Mango powder
1tbsp Lemon juice
1/2tsp Mustard seeds
1/4tsp Asafoetida powder
Salt
Oil

Squeeze out the juice from the grated apples and keep aside.

Heat enough oil, add the mustard seeds, let it splutters, add immediately the asafoetida powder, fry for few minutes.

Add immediately the grated apple and saute for few minutes.

Now add the red chilly powder, mango powder, salt and cook in simmer for few minutes until the oil gets separates.

Finally add the lemon juice and put off the stove.

Let the relish gets cool completely and store it in an air-tightened bottle.

Enjoy with your favourite food.

Andhra Raw Mango Pickle

Every summer, we wont keep ourselves away from making pickles, most mango pickles. Summer is the season where we will get abundantly variety of mangoes and every year we wont forget making mango pickles. Andhra style pickles always have their important place, these pickles are well known for their varieties of pickles with mango, sorrel leaves,tomatoes and chillies. I always want to learn Andhra style sorrel leaves pickle but somehow its kinda hard task for us to get super fresh sorrel leaves here.

But am somehow happy to get super fresh raw mangoes now in Indian grocery and this time i picked some raw mangoes just to make some Andhra style pickle and tried this tongue tickling raw mango pickle. I tried Prathy's Mukkala pachadi/Raw Mango Pickle , since this pickle goes for instant version i prepared them few weeks back at home. They turned out extremely delicious,hot and spicy. An incredible pickle to enjoy thoroughly with curd rice, and we finished very quickly. Am gonna make again this pickle next week as i picked again some super fresh raw mangoes from Indian stores yesterday. This is my second post for this week's blogging marathon with seasonal as theme..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

3nos Raw mangoes
1/4cup Red chilly powder
1/4cup Mustard seeds
1/4cupSalt
1/2tsp Methi seeds
1/3cup Sesame oil

Wash thoroughly and wipe the mangoes with a dry cloth, cut it as small pieces with the skin.

Spread them on a dry cloth to dry them for an hour.

Dry roast the methi seeds,mustard seeds for few minutes, let them cool completely and grind them as powder.

Heat the sesame oil until it gets warm,cool the oil completely.

In a large bowl, take the red chilly powder,mustard-methi seed powder,salt and mix them well.

Now add the mango pieces to the spice powder, mix well until all the pieces gets well coated with the spices.

Take the spice coated mango pieces in a clean air tightened bottle, add the cooled sesame oil to the mango pieces,mix well.

Cover it with the lid and keep aside for an hour.

Enjoy this mango pickle from the second day, this pickle stay for a month.

Use clean spoon for serving,handle this pickle carefully.

Zucchini Pickle - Instant Version

Summer in India, i truly miss it. Its really a disadvantage for people who lives in abroad to miss those nostalgic summer days in India. Every summer vacations,me and my younger sister never failed to go to our grandma's village to spend our vacation. Every year, we grandkids get together to help our grandma for making her big batches of vathals,pickles,vadagams etc. My grandma makes varieties of vathals,pickles and we never failed to get some big bags of her homemade preserves and pickles when we left her home after a fantastic summer vacations, its was quite like a routine for us every year to come back home with her varieties of vathals to enjoy throughout the year.I dont have words to say how i miss it now.

Its spring here,but dont talk about the weather its raining and raining.Am craving for some homemade pickles to get rid of this nasty weather, i wanted to give a trial for a instant version of pickle with some fresh zucchinis, for my surprise its tastes absolutely prefect. Quite similar to those crunchy mango pickles, though this pickle is an instant version, you can make it anytime. This pickle stay prefect for more than two days in room temperature if you conserve them in air tightened box.An excellent side dish for curd rice and rotis.Sending to Kalyani's Pickles & Preserves Fest.

1cup Zucchinis (cubed)
6nos Garlic cloves
1tbsp Red chilly powder
1tsp Amchur powder
1tbsp Mustard seeds
1tbsp Fenugreek seeds
Oil
Salt
1/2tsp Mustard seeds for tempering

Dry roast the mustard seeds,fenugreek seeds together in a pan, once they gets cooled grind as fine powder..

Take the cubed zucchini pieces in a bowl,add the red chilly powder,amchur powder,grounded mustard-fenugreek powder,salt and mix it with a wooden spoon..

Meanwhile heat enough oil,let splutters the mustard seeds,add immediately the garlic cloves and fry they turn slightly brown, add immediately this tempering to the already prepared zucchinis with spices..

Mix again well and conserve it in an air tightened box.

MW Instant Garlic & Green Chilly Pickle

Instant pickles are always welcome at our home, whenever i feel like preparing some homemade instant pickles, i'll go immediately with the veggies or simply with garlic cloves, this time my small mind wanted to combine garlic cloves along with some large green chillies i got freshly from the farmer's market to make some instant pickle through microwave oven...Its took less than 20minutes in microwave oven and the final result was absolutely tremendous, a wonderful flavourful pickle which goes prefectly as side dish to serve along with rotis or simply with any sort of rice..To give the tanginess to this pickle, i went for amchur powder instead of vinegar..Quite a spicy and fingerlicking pickle to enjoy with anything, its stays prefect for more than a week if you conserve them properly..But believe me or not, we have already finished the whole bottle within three days..Do check other marathoners running this 8th edition of blogging marathon with me here..

1/2cup Garlic cloves
1cup Green chillies (deseeded & diced)
1tbsp Red chilly powder
1tsp Amchur powder
1tbsp Mustard seeds
1tbsp Fenugreek seeds
Oil
Salt
1/2tsp Mustard seeds for tempering

Take the mustard seeds and fenugreek seeds in a microwave safe bowl, heat in high for 2 minutes until a nice aroma comes from the seeds,keep aside and let them cool..Grind as fine powder..

Take enough oil with mustard seeds for tempering,cook in high for 2minutes, add the garlic cloves,diced green chillies,cook everything for 5 minutes in high(give a stir in between), add the red chilly powder,amchur powder, mustard-fenugreek powder,salt, toss everything gently and cook for 5 minutes in high until the garlic & green chillies get well coated by the spice powder..Keep aside and let them cool completely..

Enjoy!

Instant Sweet Mango Pickle

Quick pickle which gets ready in less time and also vanish within few minutes too..This sweet mango pickle suits prefectly as a side dish for rotis or along with curd rice, seriously am an addict to this sweet mango pickle actually this pickle is one of mom's signature dish which i havent prepared since a long.. This weekend, my next door friend visited us with a mild sweet and sour mango which her brother carried for her from Africa..I thanked her a lot for giving me a chance to cook this wonderful mango pickle, as am craving since a long..Coming to this pickle, u just need few shallots, jaggery,red chilly powder and some grounded mustard seeds and fenugreek seeds..Ur sweet pickle gets ready to relish, i'll surely recommand u to get mildly sweet mangoes but not the firm green mangoes to make this pickle...Sending to JFI-Re Run Mango guest hosted by Satya.



1no Mango (big & cubed)
1/2cup Jaggery
1tsp Red chilly powder
1tsp Mustard seeds+1/4tsp Mustard seeds for tempering
1/2tsp Fenugreek seeds
10nos Shallots (chopped)
Oil
Salt

Dry roast the mustard seeds and fenugreek seeds for few seconds, grind a fine powder and keep aside..Heat enough oil, let splutter the mustard seeds, add immediately the chopped shallots and sauté until they turns transculent, now add the cubed mango bites,red chilly powder and salt,cook for few minutes, immediately add enough water,jaggery and cook until the mangoes get well cooked, finally add the spice powder,give a stir and put off the stove..

Once the pickle gets cooled, conserve them in air tightened box
 and enjoy..

Instant Green Bellpepper Pickle

Am damn sure that i have never prepared this much easier pickle ever in my life, yep this green bellpepper pickle gets ready within less than 10minutes coz of green bellpepper which gets cook very easily, needless to say that this pickle is very much easier as its an instant pickle..This pickle goes awesome along with curd rice,rotis or with rice porridge..Easy breezy, tangy pickle tastes marvellous and i liked it...Also i didnt used lemon juice or vinegar to give the tanginess to this pickle, i used amchur powder in this pickle..Believe me or not, even my DH loved this pickle very much coz he hardly love bellpeppers..We relished each and every spoon of this instant pickle..



2cups Green bell pepper (cubed)
1tbsp Ginger (grated)
5nos Garlic cloves (minced)
1tbsp Red chilly powder
1tsp Amchur powder
1tbsp Fenugreek seeds
1tbsp Mustard seeds
1/2tsp Mustard seeds for tempering

Dry roast the fenugreek seeds and mustard seeds and grind as fine powder, keep aside..Heat enough oil, let splutters the mustard seeds, add immediately the grated ginger and minced garlic cloves, sauté until they turns golden brown, add immediately the cubes bellpepper chunks,sauté for 5 minutes (dont over cook), add now the red chilly powder, amchur powder and already prepared grounded powder and salt..sauté until the veggies get well coated..

Enjoy with rice and rotis

Instant Carrot Pickle

Eventhough Sun god is not often present here, i dont forget to make my pickles when its summer here..My DH love pickles, mostly his favourite goes for mango pickle or  lemon pickle...Sometimes i go for easy veggies pickles, my mind immediately goes for instant version, this time i prepared pickle with carrots, since my vegetable basket always have carrots..This carrot pickle is very quick and also tastes awesome with curd rice, sambar rice or along with lemon rice..Carrot pickle is one of the easiest and most economical pickles to make..With a bright beautiful orange colour, this pickle goes awesome even with rotis too..It can be eaten the same day its made, but they will stay prefect even for three or four days if they are kept in fridge..



1cup Carrots(cut as jullienes)
1tsp Chilly powder
1/4tsp Asafoetida powder
2tsp Mustard seeds+1/2tsp mustard seeds for tempering
2tsp Fenugreek seeds
2tbsp Lemon juice
2tsp Oil
Salt

Dry roast the mustard seeds, fenugreek seeds, asafoetida powder and grind as fine powder..heat oil, let splutters the mustard seeds, add immediately the carrot jullienes and saute in simmer until they get bit cooked, add immediately the red chilly powder, salt and grounded powder (as per need) and saute until the veggies gets well coated, take care not to over cook..Carrots should stay bit crunchy..finally add the lemon juice and put off the stove..

Enjoy with any sort of rice or rotis..

Lemon Pickle - Pressure Cooker Method

I rarely prepare pickles at home, before whenever we go to India or Indian groceries i'll pick atleast 4 or 5 bottles of variety pickles as my H love to have sambar rice or curd rice with pickles..Few years ago, lemon pickle wasnt that much easy and possible for me to prepare at home without hot summer, as i have been brought by seeing my mom used to keep her jar full of salted lemon pieces in the sun to get ready as pickles..But once i came here to Paris, sunny days are less when compared with cold and wintery days..Its quite a tough task to make those delicious tangy lemon pickles as the traditional way,i was pestering my mom to find out an alternative way to make out these pickles finally through my mom i learned this pressure cooker method for making out our favourite lemon pickles with less time at home..This pressure cooker method need just few minutes and the pickles will get ready to enjoy immediately, eventhough i prefer them to enjoy after two or three days...I prepared this spicy pickles yesterday at home and i wanted to share with you all friends..Sending this pickle to CMT-Pickle guest hosted by Nivedita, event by Jagruti..



6nos Lemons
1/4cup Red chilly powder
Salt
1tsp Mustard seeds
Oil

To roast & grind:
1tsp Mustard seeds
1tsp Fenugreek seeds
1/2tsp Asafoetida powder

Wash and pressure cook the lemons in a vessel without adding water upto two whistles..once the steam get released, let them get cooled completely and slice the lemons as small pieces..Add the red chilly powder and salt, toss until the lemon quarters get well coated..

Meanwhile dry roast all the ingredients given under the list 'to roast and grind', grind as fine powder...Heat enough oil, let splutters the mustard seeds, add immediately the already prepared spiced lemon quarters and grounded powder..cook until they get thickens, put off the stove...

Let them get cool completely and conserve them in a bottle..Enjoy this home made pickles anytime..

Prawn Pickle

Its quite a known pickle in my hometown and each and every family have their own version of making out this prawn pickle, some will go for ginger garlic paste while other will go for just garlic cloves and special spice powder prepared with cumin seeds,mustard seeds and fenugreek seeds..Learned from my mom, this pickle is one of my all time favourite, a real feast for seafood lovers..This pickle stay for more than two to three months, if they are conserved properly..My way of making out this pickle is definitely quite an easy way to prepare this spicy, mouthwatering pickle... This pickle goes awesome with any dish, we love to have for our breakfast along with idlies or dosas and for lunch along with rasam or sambar..This pickle can also suits prefectly as a spread over breads and its a real feast for spicy lovers...While we were kid, my mom used to prepare this spicy pickle with freshy bought prawns, which is quite a dream for me since i dont get that much easily fresh prawns here, anyhow we get fortunately variety of frozen prawns..My mom is an expert in making this pickles which i learned after getting married, she usually prepare almost 4or 5bottles full of this pickle whenever she do and those bottles will definitely get finished before a month..We love that much..



1/2kg Prawn
3tbsp Ginger garlic paste
1cup Garlic cloves
6nos Green chillies
2tbsp Red chilly powder
1tsp Turmeric powder
2tbsp Mustard seeds+1tsp Mustard seeds for tempering
3tbsp Fenugreek seeds
3tbsp Cumin seeds
1/4litre Oil
1/2cup Vinegar
Salt

Clean the prawns and marinate the cleaned prawns with turmeric powder and salt for few minutes.. Heat the oil, fry the prawns until they turn bit crispy, fry the garlic cloves and green chillies in the same oil and keep aside..

Dry roast the mustard seeds, fenugreek seeds, cumin seeds until they turns brown, grind them as fine powder..Fry the mustard seeds for tempering in the oil, add the ginger garlic paste and stir continously until the raw smell goes away..meanwhile mix the grounded powder,salt along with red chilly powder and vinegar..pour this mixture to the oil and stir until the oil gets separates...Add the already fried prawns, garlic cloves, green chillies ..Cook everything in simmer until the paste turn thicker..Put off the stove..

Let them get cool completely..Conserve them in bottle and consume anytime..