TURNIP CAULIFLOWER CARROT PICKLE

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 (Tel)
• 6 teaspoons mustard powder
• 25 cloves Garlic (Lasun)

• METHOD
• Boil water and remove it from the fire.
• Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes.
• Drain the vegetables in a basket to remove as much water as possible.
• Heat the oil till smoky, cool for 2 minutes.
• Fry ground garlic and ginger till brown.
• Cool the oil, then add 1/2 cup of water and cover the vessel with lid.
• Again put it on the fire and cook till water is evaporated.
• Add all the ingredients and vegetables and cook on a hot fire till it leaves the oil.
• Cool and put the pickle in the jar.
• Keep it in the sun for 8 days (in winter) and shake it daily.
• This pickle can be kept for six months or more.

SWEET TURNIP AND CARROT PICKLE

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 Vinegar (Sirka)
• 75 grams jaggery
• 250 ml Mustard Oil (Sarson Ka Tel)

• METHOD
• Soak tamarind and dry dates separately each in the cup of water overnight.
• Mash and take out pulp from the tamarind.
• Cut the dates in long slices and remove the stones.
• Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
• Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
• Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
• Serve after 10 days

SWEET TINDA PICKLE

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)

• METHOD
• Soak the tamarind in vinegar.
• Grind garlic and onion.
• Heat the oil until smoky and fry garlic and onion paste until light brown.
• Add ginger, Red chili pepper , and tinda pieces and fry.
• Stir in spices, mustard, salt, pepper, crushed jaggery and tamarind with vinegar and cook for a few minutes.
• Cool, put in jar and keep in the sun for 3 days and shake it every other day.
• Serve after 5 days in summer and in winter after one week.

SWEET MANGO PICKLE

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)

• METHOD
• Mix all the above ingredients together, put in clean jar and cover with a closely fitting lid.
• Keep in the sun and shake it once daily till mangoes are soft.

STUFFED RED CHILLI PICKLE

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

• METHOD
• Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
• Wet all the ingredients with lemon juice and a little oil.
• Fill the masala tightly in the chillies and pack them in a jar.
• Pour the oil over them.
• Keep for one month.
• Shake the jar carefully every 2 or 3 days.

STUFFED LEMON PICKLE

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 Lemon (Nimbu) juice

• METHOD
• Slit the lemons into four without separating them at the base.
• Remove all the seeds.
• Grind all the dry ingredients to a fine powder.
• Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
• Cook on a low fire till the juice boils.
• Cool and put the pickle in airtight jar.
• Keep in the sun for 4 days shaking it once daily.
• Serve after 2 weeks.

SOUTH INDIAN LEMON PICKLE

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)

• METHOD
• Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
• Shake daily.
• Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
• Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
• Keep for one week before serving

SLICED MANGO PICKLE

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

• METHOD
• Rub salt on mango slices and keep for 8 hours.
• The mango slices will leave some water.
• Remove the slices from the mango water and in it mix glacial acetic acid.
• Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.
• Add the oil.
• Keep for one week and shake it every other day.

PUNJABI MANGO PICKLE

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)

• METHOD
• Remove the stones and cut the mangoes into big pieces.
• Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
• Put in a jar and keep for two days in the sun and shake it daily.
• Then pour rest of the oil and leave for 15 days but not in the sun.
• Shake it every other day.
• Serve after 20 days.
• This pickle can be kept for one to two years.
• Be careful to keep mango pieces covered with oil.

PUMPKIN PICKLE

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)

• METHOD
• Cut the pumpkin with skin into long slices.
• Put in hot water for 10 minutes.
• Put in a strainer to drain the water and cool.
• Mix all the ingredients with oil and rub on the pumpkin pieces.
• Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.
• Serve after 4 days

ONION PICKLE

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 cups Oil (Tel) (for narrow bottle)
• 1 teaspoons Black Salt (Kala namak)

• METHOD
• Peel the brown layer from the onions.
• Slit into four, keeping intact at the base.
• Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
• Heat the oil till smoky and cool.
• Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
• Fill the masala in the onions and pack in a tall jar.
• Then pour the rest of the oil over them.
• Put 1 teaspoon salt on top and keep aside for 12 days and serve.

NIMBU KA MITHA ACHAR

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

• METHOD
• 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 pepper in a small bowl and mix well.
• Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture.
• lternate the two ingredients until the jar is full.
• Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
• Cool to Luke warm then pour over the citrus in the jar.
• Cool to room temperature and cover with a cloth.
• Set in the sun every day for 5 weeks; bring the jar inside every night.
• Shake the jar 2-3 times in a day.
• After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.

NIMBU KA ACHAR (Lemon pickle)

INGREDIENTS

• 35 Lemons
• 5 cups water
• 1 tsp asafetida powder
• 4 tsp saltPaste
• 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

• METHOD
• wash and clean lemons.
• Now boil the water and put 25 lemons in it for 2-3 minutes.
• Take them out, dry them and cut into quarters.
• Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.
• Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar.
• Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt.
• Cover the jar with a clean cloth and leave out in sun.
• The pickle should be ready within 2 weeks.

MEETHA AAM KA ACHAR

INGREDIENT

• 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

• METHOD
• Roast asafoetida and then crush.
• Grind mustard seeds coarsely.
• Mix all the above ingredients together, put in jar and keep it in it gives the pickle flavour.
• Shake once daily.

LOTUS STEM PICKLE

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)

• METHOD
• Peel and cut lotus stems into round slices and boil till half tender.
• Put it on a strainer till dry or keep it in the sun till quite dry.
• Mix salt, red chili pepper, mustard powder and turmeric together.
• Rub over lotus stem pieces.
• Put the pickle in a jar and on it pour heated and cooled oil.
• Keep it for 4 days before serving.

LEMON PICKLE IN OIL

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 juice

• METHOD
• Wash and dry the lemons with a cloth.
• In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
• Heat the oil till smoky.
• Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
• Add chilli powder and stir till red colour appears.
• Remove from the fire, add mustard seeds and stir for a little while.
• Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
• Roast methi seeds and powder.
• Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

KACHALU PICKLE

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

• METHOD
• Boil the kachalus till tender, but not too soft.
• Cut into thick and round pieces.
• Grind garlic and ajwain, mix salt, Red chili pepper and orange colour.
• Rub the paste on the kachalu pieces.
• Fry in oil.
• Remove from the oil, add all the ingredients of the arbi pickle and follow the same procedure.

HOT LEMON PICKLE

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)

• METHOD
• Cut each lemon into eight pieces.
• Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
• Heat oil till smokes.
• Remove it from the fire and cool a little.
• In it fry asafoetida, fenugreek and mustard seeds.
• Mix vinegar, ginger.
• Green chillies, chilli powder and lemon with its juice.
• Keep 15 days in the sun.

GUJARATI LEMON PICKLE

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)

• METHOD
• 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 into four pieces.
• In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar.
• Cork tightly.
• This pickle can keep for two years

GALGAL PICKLE

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)

• METHOD
• Cut the galgals into small pieces.
• To it add all the ground ingredients and mix well.
• Put in a jar and pour oil over it.
• Oil should cover the pickle completely.