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Instant Pickles
Preserved Pickles (Below)


Aavakkaai Pickle

Unripe Sour Mangoes - 10
Mustard Seeds - 1/4 cup
Chilly Powder - 1 cup
Salt (powdered) - 1 cup
Gingelly Oil - 1 cup
Chick Peas - 1/4 cup
Fenugreek Seeds - 1 tsp (Venthayam)

Wash and clean the mangoes. Cut each mango into 8 to 10 pieces along with the seed. Remove the soft seed and retain the hard shell. Wipe all the cut pieces well with a dry clean cloth. Dry grind the mustard seeds into a fine powder and mix with the powdered salt and chilly powder. Heat up the oil over a low - medium flame until it is warm. In a large Jaadi, first add some of the mixed powder. Over that place handful of cut mangoes and on top of it pour some of the hot oil. Continue to work in this fashion (a layer each of the powder mix, cut mangoes and hot oil) until all the ingredients are used up. Cover and set aside. DO NOT MIX OR STIR. On the next morning, add the venthayam and chick peas and mix well. Stir a couple of times everyday for the first 4 days. Then stir the pickle well once in 4 days. Start using after 2 -3 weeks. Transfer the pickle into a smaller container and use it in batches. This way, you need not disturb the pickle in the large jaadi and hence increase its shelf life.

Bharwaan Mirch

Green chillies of thick variety - 2 pounds
Amchoor (mango) powder - 2 teaspoons
Haldi (turmeric) - 2 teaspoons
Rai powder (mustard powder) - 1-1/2 teaspoon
Salt - 1/2 cup
Mustard oil - 3/4 Cup

Wipe the green chillies with a damp cloth to clean them. Slightly roast the saunf on a hot tawa with no oil, then coarsely grind it. Slit chillies, remove seeds, smear the chillies with 1/4 cup mustard oil. Heat 1/2 cup oil to smoking point. Remove from fire and cool it. Add saunf, rai powder, salt and amchoor. Mix Well. Stuff the masala into the chillies. Keep it in the sun for a week. Keep shaking and mixing the pickle daily.

Bengali Hot Lime Pickle

25 limes
8 oz salt
2 oz fenugreek powder
2 oz mustard powder
5 oz chilli powder
½ oz turmeric
2 ½ cups mustard oil
1 tsp asafoetida
1 oz yellow mustard seeds, crushed

Cut each lime into 8 pieces and remove the pips. Place the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes. Cover well and leave in a warm place for 1-2 weeks, until they become soft and dull brown in color. Mix together the fenugreek, mustard powder, chilli powder and turmeric and add to the limes. Cover and leave to rest in a warm place for a further 2-3 days. Heat the mustard oil in a frying pan and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes. Mix well, cover with a clean cloth and leave in a warm place for about 1 week before serving.

Bengali Kasundi (Chile Mustard Relish)

5 oz fresh hot red chiles
1 tablespoon Mustard seeds
1 teaspoon asofoetida
1 small Green mango, peeled and shredded
Salt to taste

Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup.

Bilimbi Pickle

Small or medium sized Bilimbi, cut lengthwise 1/4 kg
Green chillies 5
Ginger 2 pieces about one inch in length
Wheat flour 1 tsp
Gram flour 1 tsp
Chilli powder 1 tsp
Mustard and fenugreek 1/4 tsp each
Asafoetida powder 1/4 tsp
Salt to taste
Lemon juice, 1 tablespoon
Gingelly (mustard) oil, 1 tablespoon

Add a little salt to the bilimbi and keep in the sun for two days, in a wide-mouthed, shallow earthen vessel. Pour the oil in a deep vessel, and season with the mustard, fenugreek and curry leaves. Then sauté the ginger after grind to a fine paste. Add the chillies and sauté. Heat the wheat and gram flour and keep aside. Lower the heat and add the chilli powder and asafoetida. Add the salt and lemon juice and bring to a boil. Then add the bilimbi and the fried powders. Remove from fire and bottle when cool.

Brinjal Pickle #1

1 pound small purple Brinjals
2 Tblsp. Peppercorns
1 tsp. Cumin Seeds
Black Yellu (black sesame) - ½ tsp.
Mustard Seeds - 1 tsp.
Curry Leaves (few)
Salt to taste
Lemon juice, 1-1/2 cups
Tamarind paste, 3 Tblsp.
Ghee ¼ Cup
Chillie Powder to taste

Clean Brinjals and make 2 deep insertions where the Stalk and Calyx was removed, then wash, drain and set aside. Heat ghee and fry the Brinjals till it is half cooked. In the meantime, make a coarse paste with the spices (except for the Chillie Powder) and Lemon juice, using no water. Set aside. When the Brinjals are half cooked add the ground spice paste and fry the masala till oil comes to the surface and the masala has coated the brinjals. Now add the Tamarind Pulp, chillie powder and Salt. Mix well and allow to cook and thicken. When required thickness has been achieved, remove from heat and leave to cool. Bottle and keep

Brinjal Pickle #2

1/2 pound Brinjal
1/4 tsp Turmeric powder
1/4 cup Lemon juice
1/4 cup Jaggery
4 Tablespoons Ghee
Salt to taste
1" piece Ginger
5 Red chilies
3 Cardamoms
1/4" piece Cinnamon
2 Cloves
4 Peppercorns

Wash and dry brinjals and cut into 1/2 inch cubes. Heat oil and fry ground ginger and red chili paste and turmeric powder for 3-4 minutes. Add brinjal pieces and cook till almost done. Add jaggery and lemon juice, stir and allow it cook (on a medium low flame) till the oil floats on top. Grind cardamoms, cloves, cinnamon, and peppercorns into powder. Sprinkle with powdered spices and set aside till cool. Store in an air tight container.

Brinjal Pickle #3

Brinjal (long thin variety) cut into 3/4" pieces - 1 pound
Mustard oil - 1/2 Cup
Lemon juice - 1 1/2 cups
Salt to taste
Ginger 3 tsp
Rai (mustard seed) powder - 8 Tsp
Haldi - 2 Tsp
Red chilli powder - 2 Tsp
Gur (jaggery) - crushed
Jeera (cumin seeds) - 3 Tsp
Methi daana (fenugreek seeds) - 3 Tsp

Cut the brinjals into 1/2" cubes. Heat oil in a karahi and fry the ginger paste till its golden brown. Remove from heat. Dry roast and grind the jeera and methi. Mix rai powder, haldi, red chilli powder, jeera and methi daana to the ginger paste. In a separate vessel dissolve the gur in lemon juice by heating on a low flame. Remove from fire and keep aside. Add the brinjals and salt to the ginger mixture. Cook for 5 miniutes till brinjals are half done. Add the gur and lemon mixture to the brinjals and cook further for 1 miniute. Remove from fire. Cool and fill in a clean jar.

Carrot Pickle in Oil

1 pound carrots (peeled and cut into lengthwise pieces)
2 broken red chilies
2 tsp coriander powder
1 tsp mustard powder
2 tsp asofoetida
1/4 tsp fenugreek powder
1/2 tsp cumin powder
11/2 tsp jaggery powder
3 tsp lemon juice
2 tsp chili powder
1/4 tsp mustard
1/4 tsp cumin
1/4 tsp blackgram
1/4 tsp fenugreek
1/4 tsp turmeric powder
1 cup gjee
a sprig of curry leaves
salt to taste

Heat oil in a wok, add mustard, cumin, fenugreek and blackgram. Once the seeds splutter add asafetida, broken red chilies and curry leaves. Fry till it turns into golden brown. Switch off the flame and allow it to cool. Along with the carrot pieces add all the powders, salt and lemon juice to the wok. Mix well and store in an air tight bottle.

Cauliflower Carrot Pickle

3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tbsp. turmeric
1 cup lemon juice
1 cup jaggery grated

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days. Heat lemon juice till warm. Add jaggery, stir. Heat further till liquid is very hot and jaggery has melted. Cool to room temperature. Add to sunned vegetables. Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon.

Cauliflower Pickle

Cauliflower - 2 medium sized
Lemon - 3 or 4
Oil - 2 1/2 Tblsps
Chilli powder - 1 tsp
Salt to taste
fenugreek powder - 1 1/2 tsp
Mustard seeds - 1/4 tsp
Asafoetida powder - little

Dry roast the fenugreek till golden brown, then powder and sieve with a fine mesh so it's very clean. Cut cauliflower into small flowerettes, wash well. Keep immersed in water to which salt is added for 10 minutes. Drain water completely. Spread it over a towel to remove excess moisture. Heat oil in a deep curved pan, add mustard, asafoetida and then cauliflower pieces. Fry for 2 to 3 minutes. Add salt and chilli powder and fry for another one minute. Just before removing from heat add fenugreek powder. Squeeze lemon juice into mixture and mix well.

Central Andrha Pesaravakaya

10 medium size sour raw mangoes
Salt to taste (use lots)
1/2 pound green gram dal
1/2 pound red chili powder
2 cups sesame seed oil

Slightly roast in hot sun the green gram dal (pesara pappu) and grind to a fine powder. Cut mangoes into pieces of desired size. Discard the seed and seed cover from the pieces. Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean container and leave it for 3 days. After 3 days grind the pickle and mix well with more oil (as per taste).

Cranberry Pickle

1 lb of cranberries
2 tsp of chili powder
1/4 tsp of asofoetida
2 Tbs of ghee (sesame oil is also nice)
Salt to taste
1/4 tsp mustard
1/4 tsp of coarsely ground fenugreek seeds

Heat the oil in a pan. Add the mustard seeds and let it crackle. Add the fennel seeds and lower the heat. Add the chili powder and the asofoetida. Add the cranberries and stir for 2 minutes. When it cools down, store it in a dry container.

Crushed Lemon Pickle

12 ripe healthy lemons
3/4 pound Sugar
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt

Cut the lemons into quarters and remove all seeds. Add the sugar and lemon pieces in a small grinder. Grind for little while, till lemons are crushed in coarse pieces. Remove into a clean dry glass bowl or wide mouthed jar. Add all other ingredients. Mix well with a wooden ladle or fork. Cover the jar with clean dry muslin cloth. Sun dry the whole pot for 4-6 days, in hot sunlight. Check to see the sugar has melted completely. When it has, close lid tightly and store in cool, dry place. Always remove pickle with a dry spoon.

Fresh And Dry Vegetable Pickle

6 carrots peeled
1 small raw papaya peeled
3 green chillies
3" ginger peeled
1/4 cup dried dates deseeded
2 cups lemon juice
1 tsp. turmeric powder
2-1/2 tbsp. mustard seeds
Salt to taste
1 tsp. oil

Slice carrots, papaya and ginger (separately). Marinate the carrot and papaya in 2 tsp. salt for 2 hours. Marinate ginger in 1/2 tsp salt separately as above. Drain liquid and put on a clean cloth to dry in sun for 2 hours. Slit chillies, rub with a little salt and lemon juice. Heat oil, and add chillies and ginger, and stir for few seconds, adding remaining lemon juice. Cover and keep aside to cool. Pound and husk mustard seeds coarsely. Add to pickle with turmeric powder. Add the dates. Mix well. Store in a clean sterilized jar. Allow to mature for 2 days before using.

Ginger, Lemon and Green Chillies Pickle

2 pound ginger cleaned, scraped and cut in to 1/2 inch pieces
8-10 lemons-cut into small pieces
3 cups lemon juice
6 green chillies washed wiped dry with slits
1 tbsp chilli powder
1-½ cups salt or to taste
1/2 tsp turmeric powder
2 tsp cumin (dry roasted and powdered)
3/4 cup ghee

Slit the green chillies lengthwise on one side, and remove seeds. Mix ginger pieces with lemon pieces, cloves and chillies. Mix together salt, chilli powder, cumin powder, turmeric powder, lemon juice and ghee. Mix all ingredients together and fill a dry airtight glass jar or container and close tightly. Keep aside for a week, mixing everything with a dry spatula every 24 hours.

Ginger Pickle #1

Fresh Ginger Root - 50 gm
Salt - 1/2 tsp
Mustard Seeds - 1/4 tsp
Asafetida - a pinch
Lemon Juice - 1 tsp (freshly squeezed)

Wash and peel the ginger. Cut into tiny pieces. Add the salt and mix well. Splutter the mustard seeds in some oil and fry the asafetida in the same oil. Add this to the ginger along with the lemon juice. Mix thoroughly. The ginger pieces may turn light pink in color due to the lemon juice. This pickle is a great digestive aid.

Ginger Pickle #2

4 inches fresh ginger, diced
1/4 tsp mustard seeds
1/4 tsp fenugreek powder
1/4 tsp asafoetida
salt to taste
2 tsp red chillie powder

Wash and finely grate the ginger, then soak it for 5 minutes in water, and drain. Take 4 tsp oil and add mustard seeds till they splutter, then add fenugreek seed powder and asafoetida. Add grated ginger, salt, red chillie powder and fry well till the moisture is gone and it becomes a non-sticky paste.

Gongura Thokku Pachchadi

A bunch of fresh Gongura leaves
5 tsp ghee
1 tsp mustard seeds
1 tsp fenugreek seeds
A pinch of asafoetida
2 tsp red chili powder
Salt to taste

Wash the gonkura leaves and dry them on a sheet of paper. (Substitute with mustard greens.) Cut into fine pieces. Heat ghee in a pan and add mustard seeds, fenugreek seeds, asafoetida, and chopped leaves. Fry with constant stirring. Add salt, red chillie powder and cook until it becomes paste. Turn off the heat and let it cool. Mash it and store in a ceramic jar.

Hot and Sour Lemon Pickle

6 Lemons
1/4 cup sesame oil
1 tsp Mustard
4 tbsp Red Chilli powder
3 tbsp Salt
1/2 tsp Fenugreek seeds
1 tsp turmeric powder

Cut the lime into small pieces Mix the lime with salt and turmeric. Put it in a clean, dry ceramic jar. Dry Roast the fenugreek seeds in pan and grind it to fine powder. Heat oil in a pan and fry mustard and asafoetida till it splutters, then turn off the heat and add chilli powder and fenugreek seed powder. Let it cool. Add this oil to lemon pickle and shake the jar well. Let the lemon soak in the oil before using.

Hot and Sour Tomato Pickle

2 lbs. green tomatoes
15-20 red chillies
1 cup chopped ginger
2 cups lemon juice
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup lemon juice for for about 2 hours. Blend together the ginger, red chillies and 3/4 of the mustard, with a little lemon juice. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Add the tomatoes and the remaining lemon juice. Stir continuously as the mixture comes to a boil. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool. Store in a clean bottle.

Karela (Bitter Melon) Pickle

Karela - 2 pounds (use small to medium sizes)
Raw mango grated or cut into small bits - 1/2 pound
Kalonji ( nigella seeds) -6 tsp.
Red chilli powder - 3 tsp.
Rai (mustard) powder - 2 tsp
Salt to taste
Kabuli Channa - 1 cup
Mustard oil - 1 1/2 cup
Saboot dhania (coriander seeds) - 2 tsp
Saunf (fennel seeds ) - 2 tsp

Roast and coarse grind the coriander and fennel seeds. Soak the kabuli channas over night. Drain and dry on a muslin cloth. Peel the Karela. Rub half the salt on the kerala and set aside for 1 hour. Boil the Karelas till soft, then squeeze and dry them in the sun. Grate the raw mangoes or cut very finely after removing the peel. Heat 1/4 cup oil then cool it. Add kalonji, red chilli powder, rai powder, crushed saunf and dhania, remaining salt, grated raw mangoes and kabuli channa. Stuff the masala into the karelas and tie with a thread. Transfer to a jar. Keep the jar in the sun for 2-3 days. After 2-3 days, heat the left over oil. Cool it and add to the Karelas. Keep in the sun for 1-2 days. Ready.

Kerala Manga Kari (Fresh Mango)

green mango - 1 medium
chilli powder - 2 tablespoon (Ayyo!)
mustard seeds - 1/4 teaspoon
methi seeds - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
asofoetida powder - 1 teaspoon
curry leaves - sprig

Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the mangoes and saute for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the manga and also add the the rest of the stuff. Mix the chopped mango with salt and store it in a glass jar for a couple of days.

Kerala Neer Nellikai (Gooseberry for Pickle)

1 cup gooseberries
2 cups water
salt to taste
A pinch of turmeric powder

Boil water in a bowl and when it is boiling add salt and turmeric powder. Then add the gooseberries and heat for a few minutes. Store the gooseberries along with water in refrigerator in air tight containers. This is a preserving method for gooseberries. These can be used in pickles when required.

Lime Pickle #1

Lemons - 12
Salt - 2 tsp
Turmeric Powder - 1/4 tsp
Asafetida - a pinch
Dry Red Chilly - 12
Fenugreek Seeds - 1/2 tsp
Sesame Oil (Gingelly Oil) - 2 tbsp
Mustard Seeds - 1/2 tsp

Cut the lemons into small pieces. Add a pinch of salt and turmeric powder and mix well. Add 1/2 cup water and set aside for a day. On the next day, fry the chilly and asafetida in some oil and powder it along with the salt. Fry the fenugreek in a dry kadai without adding any oil, then powder it. Add both the powders to the soaked lemon pieces and mix well. Heat up the sesame oil and splutter the mustard seeds in it. Add the mustard and the hot oil to the lemon and mix well. Cover and set aside for about a week. Stir evenly once or twice every day, and let sit for a week before using.

Lime Pickle #2

6 fresh large Lime
1/4 cup sesame oil
4 tsp red chili powder
2 tsp fenugreek seeds
2 tsp mustard seeds
1/4 tsp asafoetida
Ghee for frying
Salt to taste

Cut the limes into medium pieces, and preseve the juice while cutting. Add salt, red chilli powder and asafoetida and mix well. Next day add 1/4 cup of sesame oil and set aside. Next day, add mustard seeds to 4 tsp of ghee and when it splutters, add fenugreek seeds and asafoetida. Add this to the pickle and mix. Store in refrigerator.

Maamidi Kaya Menthi Mukkalu

Green mangoes 2
Red Chillies 8
Fenugreek seeds 1/2 tablespoon
Mustard seeds 1 tablespoon
Asofoetida 1/2 teaspoon
Jaggery 2 tablespoons
Salt to taste
Ghee 4 table spoons

Peel and cut the mangoes into small pieces. Heat a kadai and fry fenugreek, mustard seeds and red chillies till the mustard seeds splutter. Powder them when cool. Add this powder, salt, turmeric, and jaggery to the raw mango pieces and mix well. Heat oil in a kadai and add the asofoetida to it, then pour the hot oil on to the mango pickle.


Tiny unripe baby mangoes (Vadu Maangaai) - 4 cups
Castor Oil (Vilakkennai) - 1 tbsp
Mustard Seeds - 3 tsp
Salt - 1/2 cup
Chilly Powder - 1/4 cup

Wash and wipe the mangoes. Apply the castor oil and mix evenly. Make a paste out of the mustard seeds, adding little water. In a large container (preferably a "jaadi"), place the mangoes and add the ground mustard paste, salt and chilly powder. Mix thoroughly. Cover and set aside. Stir well a couple of times every day for several days, until the mangoes are all soaked well.

Magayi (Dried Mango) Pickle

10 large raw mangoes
1/2 pound salt
1/4 kg red chili powder
1 tbsp turmeric powder
2 tbsp fenugreek seeds
3 tbsp mustard powder
1 tsp asafetida
2 tsp mustard seeds

Roast mustard seeds and powder them, Do the same with the fenugreek seeds. Wash the raw mangoes well and wipe them clean. Cut them into thin flat long slices. Mix the pieces with 1/2 quantity of salt and turmeric, coating well. Store the mix in an airtight ceramic jar. When mixed with salt, mango pieces ooze water. Leave it for 2 days, and on the 3rd day, squeeze the pieces gently to separate the juice from the mangoes flesh. Spread the mango pieces out and dry them in hot sun, just until well dried, but not hardened. Keep the jar along with the sap in the sun. Once dried, add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix. Heat oil in a wok and add mustard seeds and asafetida. Allow the oil to cool, then mix into the pickle. Store in a ceramic jar.

Mango Ginger Pickle

4 inches Mango ginger (a type of seasonal ginger)
Salt to taste
Ghee for frying
2 tsp mustard seeds
2 green chillies

Scrape and chop the mango ginger into thin round pieces, keeping the juice. Mix salt into the juice. Heat a little ghee, add mustard seeds and sliced green chillies, then mix in the mango ginger. Allow it to soak for one day and then use.

Mango Pickle #1

2 pounds mango pieces
1/2 tbsp. Kalonji seeds
1/2 tbsp. Saunf (fennel), coarsely crushed
1/2 tbsp. methi seeds coarsely crushed
1/2 cup salt
2/3 cup red chilli powder
2 tbsp. turmeric
2 1/2 cups mustard oil

Take mango pieces in large wide bowl or jar. Pour all ingredients over them, except oil. Mix very well with clean dry hands of wooden spatula. Keep in sun for 4 days. Stir once, check for taste. Heat oil very well till smoky. Cool to almost room temperature. Add to pickle and mix well. Pour into clean, dry pickle jars. Press down firmly with back of the spoon. There should be enough oil to form a layer over surface of pickle. Tie with a thin muslin, before placing lid. Allow to mature for 10-12 days before using.

Mango Pickle #2

Raw (Unripe) Mango - 1
Salt - 1/2 tsp
Chilly Powder - 1/2 tsp
Asafetida - a pinch
Mustard Seeds - 1/2 tsp
Oil - 1 tsp

Cut the mango into tiny pieces. Add the salt and chilly powder and mix well. Heat up the oil and fry the mustard and asafetida. Add to the mango and stir well. Adjust salt and chilly quantities according to taste.

Mango Pickle With Light Oil

Mangoes cut into 1/2" pieces without peeling - 2 pounds
Salt - 1/8 cup
Mustard Oil - 3-4 Tsp
Asofoetida - 1/2 Tsp
Kalongi (Nigella seeds) - 2 Tsp
Haldi (turmeric) - 2 tsp
Red chilli powder - 1-1/2 tsp
Saunf (fennel seeds) - 2 tsp
Saboot Dhania (coriander seeds) - 1 tsp

Roast and dry grind the fennel and coriander. Wash and cut mangoes into 1/2" cubes. Apply salt and leave it overnight. Dry the mango pieces on a clean cloth for 4-5 hours. Heat Oil. Remove from fire. Add asofoetida and Kalongi. Add haldi, red chilli powder and freshly roasted and ground saunf and saboot dhania. Mix well. Add mangoes and mix well. Store in a clean jar. Keep in the sun for 2-3 days.

Mango Relish

Sour green mangoes 2 pounds
Chilli powder 2 tsp
Salt 3 tsp
Sugar 1 pound
Lemon juice 1/3 cup
Ginger 2 inches
Cloves 3
Cinnamon 2 pieces
Peppercorns 1 tsp

Slice the mangoes thinly and mix with salt, keep aside for two hours. Pour the lemon juice in a bowl, stand it in a larger bowl of cold water. Place it on fire, bring to a boil and remove from fire. Crush ginger, cloves, cinnamon and pepper, and add them to the warm lemon juice. Keep covered. Strain after two hours. Squeeze the salted mango gently and remove the excess water. Place the mango in a thick vessel (copper bottomed stainless steel). Add sugar and chilli powder. Cook till the sugar melts and becomes a thick syrup. Add the lemon juice, remove from fire and store in a clean, dry bottle or jar.

Mango Thokku

Raw (Unripe) Mango - 2
Salt - 2 tsp
Chilly Powder - 2 tsp
Asafetida - a pinch
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek - 1/2 tsp
Turmeric Powder - 1/2 tsp

Wash and peel the mango. Grate into thin pieces. Fry the fenugreek in a dry kadai, without adding any oil. Powder it coarsely. Heat up the oil in the same kadai and fry the mustard and asafetida. When the mustard seeds have spluttered add the grated mango, salt and chilly powder and mix well. Reduce the heat to low and stir frequently. After about 5 minutes, add the powdered fenugreek and mix well. Stir over the low fire for a few more minutes until the thokku no longer sticks to the sides of the kadai. Remove and after it has cooled down, store in a clean, dry container.

Mixed Vegetable Pickle

Mixed, finely chopped vegetables - 4 cups
Lemons - 6 big
Red chilli powder - 1/2 cup
Salt to taste (use lots)
1/2 cup Oil
Mustard seeds - 1/2 tsp.
Fenugreek - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Dry road and powder the fenugreek and cumin. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture. Mix together salt, chilli powder and lemon juice and mix into vegetables gently. Heat oil, add mustard seeds to splutter and remove from fire. Cool down to room temperature and mix with pickle. Add fenugreek and cumin powder at the end. Mix the pickle once or twice every four hours for one day. This pickle stays good for one week only.

Nellikaai (Gooseberry) Pickle

Gooseberry - 1-1/2 cups
Salt - 3 tsp
Chilly Powder - 2 tsp
Asafetida - a pinch
Gingelly (sesame) Oil - 1/4 cup
Mustard Seeds - 1/2 tsp

Heat up the oil in a kadai and fry the mustard and asafetida. Add the whole berries and salt and stir fry for a few minutes. When the berries are cooked (sautéed), add the chilly powder and mix well. Stir it over a low flame, cooking for a couple of minutes. Put up in a jar in the usual way.

Nimboo Ka Achaar (Stuffed Lemon)

Lemon 2 pounds
Sugar 1 pound
Salt - 1/4 cup
Black peppercorns, coarse ground - 2 teaspoons

Wash the lemons, dry them with a clean cloth. Slit the lemons into 4 halves, taking care not to cut till the end. Mix sugar, salt, and coarsely ground black pepper. Fill the masala mixture in the slit lemons. Transfer the lemons to a clean jar. Cover the pickle with the left over masala. Keep it in sun for 5-6 days till sugar melts. Shake the jar daily and keep inside in the evenings. This pickle is ready within 15-20 days.

Nimbu Pickle

Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Asofoetida 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.

Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and asofoetida. Spread this mixture over the lemons. Mix thoroughly. Store in airtight jar, in refrigerator.

Pachi Nimmakaya Pachadi

Lemon- 12 (ripe and yellow coloured)
Oil- 1 small cup
Asafoetida- 1/8 tsp
Red chilli powder- 1 cup (as per taste)
Methi(fenugreek) seeds- 2 tsps
Mustard seeds- 2 tsps
Salt - as required
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt

Fry mustard seeds and methi seeds separately in a pan without any oil, and powder them. Cut lemons into small pieces, adding salt to it and keeping it in a dry vessel with lid for 3 to 4 days. Sun dry it for 3 days, keeping muslin cloth on the vessel. After 3 days, add methi and mustard powder, dry red chilli powder, and salt. Heat oil and fry a little asafoetida, then mix it into pickle. Cool and store in a dry bottle. Use a dry spoon for serving.

Simla Mirch Pickle

4 big Green peppers (simla mirch)
5 medium Lemons
4 tbsp ghee
Salt to taste
2 tsp Mustard seeds
1 tsp Asafoetida powder
1 tsp Turmeric powder

Chop the green pepper (de-seeded) into large chunks. Place in a bowl and cover wtih lemon juice so they're fully immersed in the juice. Heat ghee in a pan, add mustard seeds, asafoetida powder and turmeric powder and fry, then pour it over the mirch (green pepper) and mix well. Let the mixture cure for a week before using.

Sri Lanka Lime Pickle

25 Limes or lemons
1/3 pound Sugar
Salt to taste
2 cups lime or lemon juice

Pierce the limes using a fork. Mix lime juice, salt and sugar (preferably in a clay pot) and heat on a stove while stirring. When mixture begins to boil, add the limes (including any juice left behind). Continue to heat, turning the limes from time to time. Heat until the lime rinds discolor and shrink. Remove from heat and let it cool for awhile. Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.

Strawberry Pickle

Strawberries cleaned, cut into pieces and dried with a cloth - 1 pound
Chhuaras (dry dates) deseeded and cut lengthwise - 1/2 pound
Chilli Oil - 2/3 cup
Mustard seeds (rai) roasted and ground - 2 teaspoons
Methi daana ( fenugreek seeds) roasted and ground - 1/2 teaspoon
Salt to taste
Saunf (aniseeds) - 1/4 teaspoon
Black jeera (cuming) 1/4 teaspoon
Kashmiri chillies fried and cut into juliennes - 4
Kishmish (raisins) fried - 1/4 cup
Badaam (almonds) sliced and fried - 1/4 cup
Juice of lemons - 5
Sugar - 1-1/2 pounds

Dissolve sugar in lemon juice and boil. Add dates and strawberries and cook thoroughly till it becomes thick and dry. Heat the chilli oil and pour it over this date and strawberry mixture. Add ground mustard seeds, fenugreek seeds, salt, saunf and black jeera. Add fried almonds, raisins and Kashmiri chillies. Mix and store in airtight containers.

Stuffed Green Chilli Pickle

Green chillies (slightly thick ones) - 15-20
Rai (mustard) powder - 8 Tsp
Haldi (turmeric) - 1 Tsp
Salt - 3Tsp
Amchoor (mango) - 8Tsp
Mustard Oil - 6Tsp

Wash and wipe green chillies. Slit the chillies carefully along one edge and dry in shade for 1-2 hours. Mix all the dry masalas. Mix 1Tsp of oil to them to blind the masalas together. Fill the prepared masala in the chillies. Heat 4 to 5 Tsp of oil in a khadai or a pan. Add the green chillies and saute for 2-3 minutes on low flame till the chillies become slightly soft. Do not let them get discoloured. Fill in sterilized bottles.

Stuffed Red Chili Pickle #1

15 Fresh Red chillies
2 tbsp Mustard seeds
1 tbsp Amchoor (mango) powder
1 tbsp Saunf (fennel)
1 tbsp Jeera (cumin)
1 stp Peppercorn
1 tsp Cloves
5 Black Cardamoms
2 Cups Ghee
Salt to Taste

Dry chillies with a soft cloth. Remove stem and cut from the top. Hollow from inside removing seeds and pulp with the stem of the spoon. Save the seeds and pulp. Grind all the spices in a dry grinder. Mix with salt and seeds. Heat half of the oil and mix masala in hot oil. Cool it. Stuff chillies with this masala and put them in a jar. Pour rest of the oil on the top. Keep the pickle in a warm place for 2-3 days before using.

Stuffed Red Chilli Pickle #2

Big Red Chillies - 1 pound
Methi seeds roasted and ground - 6 Tsp
Red chilli powder - 6 Tsp
Amchoor - 2 Tsp
Saunf (fennel seeds) roasted and ground coarsely, 2 Tsp
Salt to taste
Garam masala - 6 Tsp
Rai powder (mustard powder) - 1 Tsp
Jeera powder (cumin) roasted & ground coarsely - 1 Tsp
Lemons - 4
Ghee - 2 Cups

Remove the stem of the chillies and slit the chillies along one side. Remove the seeds. Then wet all the ingredients with lemon juice and 4-5 Tsp oil which has been heated and cooled. Pack the masala tightly inside the chillies and pack them in a jar. Heat the left over oil to smoking point. Cool it & pour over the chillies. Keep the pickle for one week, shaking the jar carefully every day. Then use.

Sweet Kathal Pickle

Kathal (jackfruit) peeled and cut into 1 1/2" pieces
Lemon juice - (1 Cup)
Gur (Jaggery) - 1/2 lb.
Salt - 1/8 cup
Dhania Powder - 2 Tblsp.
Saunf (aniseeds) - 2 Tblsp
Red Chilli powder - 2 Tblsp
Ginger powder - 1 Tblsp

Boil the kathal in salted water till soft. Dry for 5-6 hours on a muslin cloth. Boil gur and Lemon juice for about 5 minutes till the gur dissolves completely. Pass it through a sieve or remove the dirt from top with a strainer. To the gur syrup add salt, dhania powder, saunf, red chilli powder and ginger powder. Add the dried kathal and store in a clean jar.

Tamatar Ka Achaar

Tomatoes - 1 Kg
Haldi (turmeric) - 2Tsp
Ginger chopped finely - 25 Gms
Red chilli powder - 2 Tsp
Whole dry red chillies - 4
Lemon juice - 1 Cup
Sugar - 1 Cup
Mustard oil - 1 Cup
Salt to taste
Jeera (cumin seeds) - 2 teaspoons
Methi daana (fenugreek seeds) - 1 teaspoon

Dry roast and coarse grind the cuming and methi. Clean tomatoes and cut into small pieces. Chop ginger finely. Dry roast jeera and methi seeds and grind coarsely. Heat oil, add ginger and fry till light brown. Break red chillies into 3-4 pieces and add to ginger. Fry for a few seconds. Add chopped tomatoes and cook till tender. Keep stirring constantly. Add sugar and cook till it dissolves. Add lemon juice, salt, haldi, freshly ground methi and jeera. Cook for 5 minutes. Remove from fire. Cool and fill in a clean jar.

Tetuler Achaar (Bengali Tamarind Pickle)

Tamarind (tetul) paste, 2 lemon-sized pieces
4 tablespoon gur (juggery)
6-8 green chilis, minced
3 teaspoons mustard paste
1 teaspoon anise (mouri), ground
1/2 cup mustard oil
salt to taste

Take the required amount of tetul. Add gur, some green chilies, mustard paste, mustard oil, and salt to taste. Add fried mouri, whole or ground. Marinate tetul with the ingredients and leave it in the sunlight everyday for about a week for it to bake naturally. When the sauce becomes thick and sticks with the tetul, it is done.

Tiyya Nimmakaya Pachadi Mukkalu (Sweet & Sour Pickle)

Lemons (ripe and yellow) - 12
Jaggery - 1 cup
Ghee - 1 small cup
Red chili powder - 4 tsps
Fenugreek seeds - 3 tsps
Mustard seeds - 2 tsps
Asafoetida - 1/8 tsp
Salt to taste
Green chillies- 10

Cut lemon and green chillies into small pieces. Fry mustard and fenugreek seeds in a dry pan, then cool it and powder it. Heat oil in a pan, add lemon pieces and green chillies and cook it for a while, adding jaggrey powder to it. Cook till it becomes thick then add red chilli powder, fenugreek, mustard powder, and salt. Heat oil in a separate pan and fry mustard seeds till they splutter, add a pinch of asafoetida and mixing that into the pickle. Cool it and store in a dry bottle.

Tomato Niluva Pachhadi

2 pounds Tomatoes
1/4 cup salt
2 tsp turmeric
2 cups Red chillie powder
5 red chillies
Tamarind paste, lime sized
2 tsps mustard
2 tsps Fenugreek seeds
few curry leaves

Wash the tomatoes and clean them with a neat dry cloth. Cut them into little pieces and place them in a bowl. Add the salt and turmeric. Mix the contents thoroughly. Add the tamarind and place it in the sun. As the mixture dries up, take the remaining juice and set aside. Dry the tomatoes, frequently stirring it for 4-5 days. You can mix the juice extract back into the tomatoes in small quantities each day, so more is absorbed into tomatoes, and less evapporated into the air. When the tomatoes are fully dried, add the red chillie powder. Fry the fenugreek seeds, then cool and powder them. Add it to the tomatoes. Grind the tomatoes to a rough paste. In a fry pan heat the oil and fry the seasoning with mustard, red chilles and curry leaves. Turn off the flame and allow it to cool. Once the oil gets completely cooled add the grinded paste to it. Store it in a clean and dry air-tight jar. This will last for a year.

Tomato Pickle

2 pounds tomatoes
2 tbsp Rock (or kosher) salt
1/2 tsp haldi (turmeric)
1/2 tbsp Methi seeds (yellow)
10 or more curry leaves
1/4 tsp Jeera (cumin)
1/2 tbsp Mustard seeds
2 tbsp chilly powder
1/2 tbsp coriander powder
7-8 Red chillies
Salt as per taste
1/2 tbsp pickle masala

Chop the tomatoes at least 5 hours before preparing the pickle. Add rock salt. Mix all the powder masala together except jeera, methi seeds, and mustard seeds. First heat the vessel for 2 minutes, adding the required quantity of ghee in it and get it quite hot. Add methi seeds and stir till it becomes light brown in colour then add curry leaves. Fry till the chillies and the curry leaves became crisp, then add jeera and mustard seeds, and then add in the tomatoes. Add in all the mixed masalas. Cook the mixture till the tomatoes are cooked. Add about 1/8 tsp ground methi seeds (or any similar preservative) when the mixture is warm. Let the oil come up and then put in a glass bottle for storage.

Tomato Thokku

Tomato - 1 kg
Salt - 1/4 cup
Oil - 1/2 cup
Chilly Powder - 1/2 cup
Venthayam (fenugreek) - 1/4 tsp
Turmeric Powder - 1 pinch
Tamarind paste - 2 tsp
Mustard Seeds - 1/2 tsp
Jaggery - 1 tsp

Wash the tomatoes and wipe off with a clean cloth. Cut into quarters. Make a fine thick paste out of the tomatoes, salt, tamarind and jaggery. Fry the venthayam in a dry kadai and powder it. Add this to the paste along with the chilly powder. Heat up the oil and fry the mustard seeds and asafetida. Add the paste and stir well over a low flame for about 8 - 10 minutes. Let the paste thicken to about 1/2 of its original volume. Stir frequently to mix well. Let it cool and the store in a clean, dry container.