Ingredients: 1 kg Tinda 2 teaspoons Turmeric (Haldi) 4 teaspoons Mustard seeds (Rai/Sarson) 3 teaspoons Coriander (Dhania) powder 3 teaspoons aniseed 2 teaspoons fenugreek seeds 2 cups Mustard Oil (Sarson Ka Tel) 2 teaspoons Red chili pepper (Lal Mirchi) 1/2 cup Salt (Namak) How to make tinda pickle: Peel and cut tinda into 4 pieces each. Boil the tinda in salt water until nearly tender.

Ingredients: 2 1/2 kgs vegetables (Cauliflower (Phool gobi), Carrot (Gajar) and Turnips (Shalgam)) Take the weight after cleaning and cutting them. Cut the carrots into long pieces, turnips into round slices and cauliflower into small pieces. 1/4 cup Ginger (Adrak) 3/4 cup Salt (Namak) 2 cups Vinegar (Sirka) 200 grams jaggery 4 teaspoons Red chili pepper (Lal Mirchi) 8 teaspoons ground spices 3 cups Oil

Ingredients: 1/2 kg Turnips (Shalgam) 1 cup Mustard Oil (Sarson Ka Tel) 15 cloves Garlic (Lasun) 1 cup Vinegar (Sirka) 3/4 or 1 cup Sugar (Cheeni) 15 dry Dates (Khajoor) 6 teaspoons seedless golden Raisins (Kishmish) 1 teaspoon peppercorn 2 teaspoons chilli powder 1 teaspoon Onions seeds (Kalonji) 1 teaspoon Cumin Seeds (Jeera) 1/3 cup Salt (Namak) How to make turnip pickle: Grind the spices

Ingredients: 1 kg raw Mangoes (Aam) 150 grams Salt (Namak) 30 grams Red chili pepper (Lal Mirchi) 3 teaspoons fenugreek seeds 6 teaspoons aniseed 15 grams Onions seeds (Kalonji) 7 grams Turmeric (Haldi) 2 1/2 cups Mustard Oil (Sarson Ka Tel) How to make mango pickle (punjab i): Remove the stones and cut the mangoes into big pieces. Rub all the ground spices – salt,

Ingredients: 1/2 kg raw mango slices without skin 3 teaspoons fenugreek 1 1/2 teaspoons Turmeric (Haldi) 1 1/2 teaspoons Red chili pepper (Lal Mirchi) 1/2 cup Mustard Oil (Sarson Ka Tel) 1/2 cup Salt (Namak) 4 teaspoons aniseeds 1 teaspoon Onions seeds (Kalonji) 3 teaspoons glacial acetic acid How to make sliced mango pickle: Rub salt on mango slices and keep for 8 hours. The

Ingredients: 750 grams Lemons (Nimbu) 3/4 cup Salt (Namak) 1 cup Mustard Oil (Sarson Ka Tel) 1/2 teaspoon asafoetida 3 teaspoons Mustard seeds (Rai/Sarson) 3/4 cup Lemon (Nimbu) juice 2 teaspoons Red chili pepper (Lal Mirchi) 3 teaspoons fenugreek seeds, powdered 1/2 cup Sugar (Cheeni) How to make lemon pickle South Indian: Cut the lemons into eight pieces each, rub salt and keep for one

Ingredients: 1/2 Kg button Onions (Pyaj) (very small onions) 2 cups white Vinegar (Sirka) 1” Cinnamon (Dalchini) 4 Cloves (Lavang) 16 Peppercorns 16 green chillies, slit in the middle 1/3 cup Salt (Namak) How to make spicy onion pickle: Peel the onions, rub salt on them and keep for one day. Drain the salt water. Boil the vinegar with spices and in it cook onions

Ingredients: 1 kg Lemons (Nimbu) 1/2 level teaspoon nutmeg 8 Cloves (Lavang) 4 teaspoons pepper 2 teaspoons Cumin Seeds (Jeera) 3 teaspoons Red chili pepper (Lal Mirchi) 2 teaspoons Coriander (Dhania) powder 2 teaspoons dry Ginger (Adrak) powder 1/2 teaspoon Cinnamon (Dalchini) powder 2 big cardamoms (Elaichi Moti) 1 teaspoon asafoetida (roasted) 3 teaspoons Black Salt (Kala namak) 12 teaspoons table Salt (Namak) 1 cup

Ingredients: 2 kg Mangoes (Aam) 8 teaspoons mustard powder 3 teaspoons fenugreek seeds, roasted and ground 4 teaspoons full Red chili pepper (Lal Mirchi) 8 teaspoons aniseed powder 2 teaspoons ground Onions seeds (Kalonji) 8 teaspoons ground spices 1 small piece of asafoetida 2 teaspoons Turmeric (Haldi) powder 8 teaspoons Salt (Namak) for the masala 1/2 teaspoon ajwain 1/2 litre Oil (Tel) 12 teaspoons Salt

Ingredients: 240 grams big red chillies for stuffing 4 teaspoons fenugreek seeds, roasted and powdered 3 teaspoons Red chili pepper (Lal Mirchi) 8 teaspoons aniseed powder 8 teaspoons Salt (Namak) 6 teaspoons ground spices 4 teaspoons mustard powder 4 teaspoons cumin powder juice of 2 Lemons (Nimbu) 1 cup Oil (Tel), heated and cooled 4 teaspoons amchoor How to make stuffed red chilli pickle: Remove

Ingredients: 1 kg medium raw Mangoes (Aam) 90 grams mustard powder 150 grams Salt (Namak) 15 grams Onions seeds (Kalonji) 2 teaspoonfuls Red chili pepper (Lal Mirchi) 30 grams fenugreek seeds 4 teaspoons ground spices 3 teaspoons aniseed 1 teaspoon thymol seeds 1 teaspoon Turmeric (Haldi) Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam) How to make stuffed sour mango pickle : Roast

Ingredients: 1/2 kg Lemons (Nimbu) 1 kg Sugar (Cheeni) 1 1/2 cups Water 3 tablespoons Salt (Namak) 2 teaspoons Red chili pepper (Lal Mirchi) 4 Cloves (Lavang) 1 inch Cinnamon (Dalchini) How to make sweet and sour lemon pickle: Peel the lemons, dice and remove their seeds. Sprinkle salt over the pieces. Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili

Ingredients: 1 kg raw Mangoes (Aam) peeled and thinly sliced 120 grams Salt (Namak) 1 teaspoonful Turmeric (Haldi) 11/2 teaspoons Red chili pepper (Lal Mirchi) 3 teaspoons aniseed 2 teaspoons fenugreek seeds 2 3/4 cups Sugar (Cheeni) 1/2 teaspoon Onions seeds (Kalonji) How to make sweet mango pickle : Mix all the above ingredients together, put in clean jar and cover with a closely fitting

Ingredients: 2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling) 200 grams Sugar (Cheeni) 100 grams Salt (Namak) 30 grams ground spices 20 grams Red chili pepper (Lal Mirchi) 60 grams mustard powder 30 grams Ginger (Adrak) 15 grams Garlic (Lasun) 1 teaspoon glacial acetic acid (6 grams) 1/2 litre Mustard Oil (Sarson Ka Tel) How to make sweet mixed vegetable

Ingredients: 1 1/4 kg tinda, peeled and cut into big pieces 3 teaspoons Red chili pepper (Lal Mirchi) 2 teaspons black pepper 8 teaspoons mustard powder 3 teaspoons ground spices 60 grams Tamarind (Imli) 2 teaspoons ground Ginger (Adrak) 2 Onions (Pyaj) 180 grams jaggery 1 1/2 cups Mustard Oil (Sarson Ka Tel) 1 cup Vinegar (Sirka) 30 grams Salt (Namak) How to make sweet

Ingredients: 2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped) 75 grams Red chili pepper (Lal Mirchi) 120 grams ground Mustard seeds (Rai/Sarson) 15 grams ground white Cumin Seeds (Jeera) 1/2 teaspoon Cinnamon (Dalchini) powder 60 grams dry Dates (Khajoor) 60 grams Tamarind (Imli) 30 grams Ginger (Adrak) 90 grams Onion (Pyaj) 30 grams Garlic (Lasun) 125 grams Salt (Namak) 1 1/2 teaspoons

Ingredients: 1/2 kg Amla 125 gms Green Chillies (slit ) 125 gms Oil 50 gms Salt 1/2 tsp Jeera 1/2 tsp Mustard seeds 2 tblsp roasted & powdered Sesame seeds 1 small Lemon How to make amla achar : Wash and dry amla and keep aside. Heat oil in a pan and fry green chillies for 2 minutes. Remove the chillies from the pan Add

Ingredients: 1 cup Mustard oil 4 tbsp Black mustard seeds 2 tsp red chili powder 1 tsp ground turmeric 3 tbsp vinegar 2 1/2 tbs. sugar 1/2 tbs. salt 3 tbsp dry mango powder 15-18 green chilies 30 cloves of garlic (peeled) 11/2 tbs. Ginger (crushed) 900 gms Onions (sliced) 1/2 tsp ascorbic acid How to make Pyaaz Ka Achar (Onion Pickle) : Heat oil

Ingredients: 1/2 kg arbi 2 teaspoons ground methi seeds 4 1/2 teaspoons ground spices 4 teaspoons ground aniseed 3 teaspoons Red chili pepper (Lal Mirchi) 4 teaspoons Salt (Namak) 1 1/2 cups Vinegar (Sirka) juice of 2 Lemons (Nimbu) 1 1/2 cups Mustard Oil (Sarson Ka Tel) 1/4 teaspoon nutmeg 1 small piece mace How to make arbi pickle: Boil the arbi in salted water

Ingredients: 25 Lemons (Nimbu) 6 tablespoons Salt (Namak) How to make lemon pickle: Prick the lemons with a sharp needle. Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown. This pickle can be kept for two years.

Ingredients: 1/2 kg Turnips (Shalgam) 1/2 kg Carrots (Gajar) 1/2 kg Cauliflower (Phool gobi) 1 cup Oil (Tel) 2 teaspoons Turmeric (Haldi) 2 teaspoons Red chili pepper (Lal Mirchi) 6 tsps ground Mustard seeds (Rai/Sarson) Salt (Namak) to taste How to make cauliflower, turnip and carrot pickle : Clean and cut vegetables into big pieces and boil for 5 minutes. Put in a basket to

Ingredients: 1/2 kg pumpkin 30 grams coarsely ground mustard powder (4 tsps) 1 teaspoonful Turmeric (Haldi) 2 teaspoons coarsely ground fenugreek seeds 2 teaspoons Red chili pepper (Lal Mirchi) 1 cup Mustard Oil (Sarson Ka Tel) 1/2 cup Salt (Namak) How to make pumpkin pickle: Cut the pumpkin with skin into long slices. Put in hot water for 10 minutes. Put in a strainer to

Ingredients: 250 grams dry Dates (Khajoor) 1 teaspoon Red chili pepper (Lal Mirchi) 5 teaspoons Coriander (Dhania) powder 5 teaspoons aniseed powder 2 teaspoons white cumin powder 3/4 or 1 cup Lemon (Nimbu) juice Salt (Namak) to taste How to make dry dates pickle: Boil the dates until a little tender. Remove the stones and keep them whole. Dry with a clean cloth. Mix all

Ingredients: 3 cups water 230gms carrots (scraped and cut into 2″long sticks) 11/2 tbsp mustard seeds 1/2 tsp chili powder 1/8 th tsp each ground mace, cloves and cardamom 2tsp salt 1/4 th cup shredded jaggery (gur) 1/3rd cup mustard oil How to make Carrot Pickle (Gaajar Ka Achar) : Boil the water in 2-litre saucepan. Add carrots and blanch for a minute. Drain the

Ingredients: 1 kg galgal (big lime) 225 grams Salt (Namak) 30 grams kasoori methi (dry fenugreek leaves) 15 to 20 grams Turmeric (Haldi) 20 grams Red chili pepper (Lal Mirchi) 250 ml Mustard Oil (Sarson Ka Tel) How to make galgal pickle: Cut the galgals into small pieces. To it add all the ground ingredients and mix well. Put in a jar and pour oil

Ingredients: 1 kg Lemons (Nimbu) 1/2 kg Sugar (Cheeni) l teaspoon asafoetida 4 teaspoons Red chili pepper (Lal Mirchi) 2 teaspoons Turmeric (Haldi) 3/4 cup Salt (Namak) How to make lemon pickle (gujarati): Cut each lemon halfway through. Stuff with salt and turmeric powder and put in an airtight jar for one month. The lemons will leave some water. Drain it and cut each lemon

Ingredients: 1 kg Lemons (Nimbu) 250 grams Salt (Namak) 2 teaspoons Turmeric (Haldi) 3 teaspoons Red chili pepper (Lal Mirchi) 125 grams Ginger (Adrak), scraped and sliced 1 cup Vinegar (Sirka) 125 grams Green Chillies (Hari Mirch)(slit) 4 teaspoons fenugreek 4 teaspoons Mustard seeds (Rai/Sarson) 2 level teaspoons asafoetida 1 1/2 cups Mustard Oil (Sarson Ka Tel) How to make hot lemon pickle: Cut each

Ingredients: 1/2 kg kachalus 15 cloves Garlic (Lasun) 1/2 teaspoon ajwain 1/2 teaspoon dry orange colour 1/2 teaspoon Red chili pepper (Lal Mirchi) 1 teaspoon Salt (Namak) 1 1/2 cups Oil (Tel) All the spices of the Arbi Pickle How to make kachalu pickle: Boil the kachalus till tender, but not too soft. Cut into thick and round pieces. Grind garlic and ajwain, mix salt,

Ingredients: 25 Lady fingers 1 cup Lemon (Nimbu) juice 4 teaspoons Salt (Namak) for lemon juice 2 teaspoons fenugreek seeds 2 teaspoons Red chili pepper (Lal Mirchi) 2 teaspoons mustard powder 1 teaspoon Turmeric (Haldi) powder 1/4 teaspoon asafoetida 2 teaspoons Cumin Seeds (Jeera) 8 teaspoons Salt (Namak) for masala A few curry leaves How to make Lady finger pickle: Remove the ends, head and

Ingredients: 1 kg Lemons (Nimbu) 240 grams Salt (Namak) 1/2 litre Mustard Oil (Sarson Ka Tel) 2 big pieces of asafoetida 4 teaspoons Red chili pepper (Lal Mirchi) 1/2 kg Ginger (Adrak) 30 grams Mustard seeds (Rai/Sarson) 120 grams whole fresh red chillies (Lal Mirchi) 60 grams methi seeds juice of two galgals or 1 cup Lemon (Nimbu) juice 1 tablespoon Salt (Namak) for lime

Ingredients: 1/2 kg lotus stem (bhein or kamal kakri) 6 teaspoons mustard powder 3 teaspoons Red chili pepper (Lal Mirchi) 2 teaspoons Turmeric (Haldi) 1/3 cup Salt (Namak) 1 cup Mustard Oil (Sarson Ka Tel) How to make lotus stem pickle: Peel and cut lotus stems into round slices and boil till half tender. Put it on a strainer till dry or keep it in

Ingredients: 1/2 kg raw mango (aam), grated 2 teaspoons Mustard seeds (Rai/Sarson) 1 teaspoon Red chili pepper (Lal Mirchi) 30 grams Salt (Namak) 1 heaped cup of Sugar (Cheeni) A small piece of asafoetida 1 teaspoon fenugreek seeds How to make metha aam ka achar: Roast asafoetida and then crush. Grind mustard seeds coarsely. Mix all the above ingredients together, put in jar and keep

Ingredients: 35 Lemons 5 cups water 1 tsp asafetida powder 4 tsp salt Paste 30 Black peppercorns 2 tsp black cardamom seeds 3 tbsp salt 2 tsp Red chili powder 1 tbsp White cumin seeds 15 cloves 3 tbsp sugar 3 tbsp vinegar How To Make Lemon Pickle: Wash and clean lemons. Now boil the water and put 25 lemons in it for 2-3 minutes.

Ingredients: 340gms smooth-skinned Lemons 2tbsp salt 1/2tsp Fennel seeds (crushed) 1/2tsp Cumin seeds (crushed) 1/2tsp cracked black pepper 1cup shredded jaggery (gur) 1/3cup fresh Lemon juice How To Make Lemon Pickle: Wash and thoroughly dry the lemons. Set them in sun or air dry in oven for 5 minutes. Slice each one lengthwise into 8 pieces. Combine the salt, fennel seeds, cumin seeds and black

Ingredients: 675gms / 11/2 lb. Green Aam (Mangoes) 575gms/11/4lb Sugar 2tsp salt 1tbsp white cumin seeds 2tsp brown cardamom seeds 1tbsp poppy seeds 1tsp red chili powder How to make mango pickle (aam ka mitha achar): Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh. Add sugar and salt and mix well in a large bowl. Roast cumin

Ingredients: 1 Kg Onions (Pyaj), small 10 teaspoons coarse mustard powder 8 teaspoons aniseed powder 4 teaspoons white cumin powder 2 teaspoons ground spices 3 teaspoons Red chili pepper (Lal Mirchi) 7 teaspoons Salt (Namak) for onions 2 teaspoons Turmeric (Haldi) 1 teaspoon Onions seeds (Kalonji) Juice of 2 Lemons (Nimbu) 4 teaspoons amchoor 5 to 6 teaspoons Salt (Namak) for the masala 1 1/2