Plain Lemon Pickle Recipe

Lemons – 25 Nos.
Salt – 6 tbsp

Method Of Preparation:
1.First you have to prick all the lemons using a sharp needle.
2.Then put them in a jar along with the salt. Keep this jar in sun for about a month. The lemons will turn golden brown and this indicates that the pickle is ready.
3.You can keep this pickle for 2 years.


Pumpkin Pickle Recipe

Salt – ½ cup
Pumpkin – ½ kg
Mustard Oil – 1 cup
Mustard powder (coarsely ground) – 30 g
Red chilli powder – 2 tsp
Fenugreek leaves (coarsely ground) – 2 tsp
Turmeric – 1 tsp

Method Of Preparation:
1.Slice the pumpkin lengthwise along with the skin.
2.Place them in hot water. Let stay for 10 minutes.
3.Put them in a strainer. Let the water drain. Then cool the slices.
4.Mix all ingredients of this recipe with oil. Then rub this paste on pumpkin slices.
5.Place them in a jar. Leave the jar for 3 days in a warm area. Everyday shake it once till they become tender.
6.After four days the pickle will be ready.


Punjabi Mango Pickle Recipe

Mustard Oil – 2 ½ cups
Raw mangoes – 1 kg
Turmeric – 7 g
Salt – 150 g
Onion seeds – 15 g
Red chilli powder – 30 g
Aniseed – 6 tsp
Fenugreek seeds – 3 tsp

Method Of Preparation:
1.Chop mangoes in big pieces. Remove the seed from inside.
2.Mix red chilli powder, turmeric, 12 tsp mustard oil and salt. Then apply this paste on the mango pieces.
3.Place the mango pieces in a jar. Keep the jar in the sun for 2 days. Shake it everyday.
4.Pour the remaining oil in the jar and keep it aside for about 15 days, this time not in sun.
5.Shake the jar daily. The pickle is ready to serve after twenty days.
6.You can keep this pickle for 1 – 2 years. Only ensure that the mango pieces are submerged in oil.


Sliced Mango Pickle Recipe

Glacial acetic acid – 3 tsp
Raw mango (in slices form) – ½ kg
Onion seeds – 1 tsp
Turmeric – 1 ½ tsp
Aniseed – 1 tsp
Red chilli powder – 1 ½ tsp
Salt – ½ cup
Mustard oil – ½ cup

Method Of Preparation:
1.Take mango slices and rub salt on them. Keep aside for eight hours.
2.When the mango pieces leave water, remove them. Add glacial acetic acid to the water.
3.Mix the other ingredients together and rub them over the mango slices. Then pour the water of mangoes in which you added acetic acid on top.
4.Then add oil.
5.Keep it for a week. Shake daily.


South Indian Lemon Recipe

Sugar – ½ cup
Lemons – 750 g
Powdered Fenugreek seeds – 3 tsp
Salt – ¾ cup
Red chilli powder – 2 tsp
Mustard oil – 1 cup
Lemon juice – ¾ cup
Asafoetida – ½ tsp
Mustard seeds – 3 tsp

Method Of Preparation:
1.Cut each lemon in 8 pieces. Rub salt over them and keep them in a jar for 1 week.
2.Shake the jar everyday.
3.Take a pan and heat oil in it. Then cool a bit and add mustard seeds and asafoetida. Immediately cover the pan.
4.After the oil cools pour it on the lemons along with chilli powder, fenugreek powder, sugar and lemon juice.
5.The pickle will be ready in a week’s time.


Stuffed Lemon Pickle Recipe

Lemon juice – 1 cup
Lemon – 1 kg
Salt – 12 tbsp
Nutmeg – ½ level tsp
Black salt – 3 tsp
Cloves – 8 Nos.
Roasted Asafoetida – 1 tsp
Pepper – 4 tsp
Big cardamoms – 2 Nos.
Cumin seeds – 2 tsp
Cinnamon (powdered) – ½ tsp
Red chilli powder – 3 tsp
Dry ginger powder – 2 tsp
Coriander powder – 2 tsp

Method Of Preparation:
1.Keeping the base intact, slit all the lemons into 4. Remove their seeds.
2.All dry ingredients have to be ground together finely.
3.Stuff the lemon pieces with this powder and then place in a pan. Then on top pour lemon juice.
4.Turn on the heat and cook till the juice comes to a boil.
5.Then cool it and place the pickle in an airtight jar.
6.This jar must be placed in sun for four days. Shake it everyday.
7.The pickle is ready for serving after two weeks.


Spicy Onion Pickle Recipe

Salt – 1/3 cup
Button/ Small onions – ½ kg
Green chillies (slit) – 16 Nos.
White Vinegar – 2 cups
Peppercorns – 16 Nos.
Cinnamon – 1” piece
Cloves – 4 Nos.

Method Of Preparation:
1.First peel onions. Rub salt over them and let aside for a day.
2.Drain off the salt water.
3.In a pan boil vinegar with other spices. Add green chillies and onions and bring to a boil.
4.Cool it and then store it in a jar.
5.Lay it aside for 4 days then it is ready to serve.


Stuffed Mango Pickle Recipe

Salt (for mangoes) – 12 tsp
Mangoes – 2 kg
Oil – ½ litre
Mustard powder – 8 tsp
Ajwain – ½ tsp
Roasted & ground Fenugreek seeds – 3 tsp
Salt (for masala) – 8 tsp
Red chilli powder – 4 tsp
Turmeric – 2 tsp
Aniseed powder – 8 tsp
Asafoetida – 1 small piece
Onion seeds – 2 tsp
Ground spices – 8 tsp

Method Of Preparation:
1.Clean mangoes and dry them.
2.Slit the mangoes into 4. Do not cut them completely. Take off the stones.
3.Apply 12 tsp of salt on the mangoes and keep aside for eight hours.
4.In a pan heat oil. Fry in it asafoetida and let it turn brown.
5.Crush the asafoetida and add the rest of the ground spices.
6.Fill this in the mangoes.
7.Put the mangoes in a jar and add the remaining masala on top.
8.Add the leftover oil on top.
9.Leave the jar under the sun for a couple of days.
10.Shake the pickle jar for about a fortnight everyday.


Stuffed Red Chilli Pickle Recipe

Mango Powder – 4 tsp
Big red chillies (that are for stuffing) – 240 g
Oil (heated and then cooled) – 1 cup
Roasted & powdered Fenugreek seeds – 4 tsp
Lemon juice – of 2 lemons
Red chilli powder – 3 tsp
Cumin powder – 4 tsp
Aniseed powder – 8 tsp
Mustard powder – 4 tsp
Salt – 8 tsp
Ground spices – 6 tsp

Method Of Preparation:
1.Remove chilli stems and also the seeds from within the chillies very carefully. You could use a clean hair pin from the back and do so.
2.Take all ingredients and add lemon juice along with little oil.
3.This masala must be stuffed in the chillies tightly. Then put the chillies in a jar and pour the oil on top.
4.Keep the jar for about a month.
5.Once in 2 – 3 days shake the jar.


Stuffed Sour Mango Recipe

Mustard oil – enough to cover mangoes
Raw mangoes – 1 kg
Turmeric – 1 tsp
Mustard powder – 90 g
Thymol seeds – 1 tsp
Salt – 150 g
Aniseed – 3 tsp
Onion seeds – 15 g
Ground spices – 4 tsp
Red chilli powder – 2 tsp
Fenugree seeds – 30 g

Method Of Preparation:
1.Roast onion seeds, aniseeds and fenugreek seeds. Then grind them coarsely.
2.Wash the mangoes and dry them well.
3.Make 4 cuts in the mangoes. Keep the base intact. Remove the stones from within.
4.Mix turmeric, salt, mustard powder, red chilli powder and ground spices. Using a little oil make a paste from them.
5.Fill this paste in the mango slits.
6.Place the mangoes in a jar and pour oil on them. They must be covered with oil.
7.Then place a cover on the jar and make it airtight.
8.This jar should be kept under the sun for four days. Shake daily.
9.Then place aside the jar for about a fortnight before serving.