Carrot, Cauliflower & Turnip Pickle Recipe

Garlic – 25 cloves
Veggies – Carrot (cut length – wise),
Turnips (cut in round slices)
& Cauliflower (small pieces) – 2 ½ kgs
Mustard powder – 6 tsp
Ginger – ¼ cup
Oil – 3 cups
Salt – ¾ cup
Ground spices – 8 tsp
Vinegar – 2 cups
Red chilli powder – 4 tsp
Jaggery – 200 g

Method Of Preparation:
1.Boil water and turn off the fire. Put all the veggies in it and cover it for about 15 – 20 mins.
2.After a while drain the veggies and remove all water possible.
3.In a pan heat the oil. Let it smoke, then turn off the gas and cool for a couple of minutes.
4.In this fry ginger and garlic till they are brown.
5.Cool oil and add ½ cup water. Then cover this.
6.Place it back on fire and let all water evaporate.
7.Then add all veggies and other ingredients. Cook till oil comes out.
8.Cool it and put them in a jar.
9.Leave the jar under sun for about 8 days (in the winter season). Shake it everyday.
10.Keep this pickle for 6 months or even more than that.

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Gongura Pickle Recipe


1 teaspoon Fenugreek seeds, (methi dana)
1 teaspoon Coriander seeds, (sabut dhania)
1 teaspoon Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 teaspoon Sesame seeds,
3 teaspoon Urad dal,
2 tablespoon Oil
Salt to taste
For Seasoning

Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds.
When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies.
Let them become brown in colour. Then put off the stove.

How to make Gongura Pickle

  • Deep fry the gongura leaves and chilies.
  • Grind them into a paste and keep aside.
  • Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.


Stuffed Lemon Pickle Recipe

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
How to make stuffed lemon pickle:
  • 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.


Turnip Cauliflower Pickle Recipe

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)
How to make turnip, cauliflower and carrot pickle (2):
  • 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. <


Tinda Pickle Recipe

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.
  • Put on basket to drain.
  • Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.
  • Mix ground ingredients, turmeric, salt, Red chili pepper and oil together and mix boiled tindas.
  • Put in a clean jar.
  • Leave for 6 days and shake it once daily.
  • Serve after one week.


Sliced Mango Pickle Recipe

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 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.


Sweet Turnip Carrot Pickle Recipe

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)
How to make sweet turnip and carrot pickle:
  • 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

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Dry Dates Pickle Recipe

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 the ground ingredients together with a little salt and fill in the dates.
  • Keep the dates in clean jar.
  • Mix a little salt with lemon juice and pour over the dates, taking care that dates must be covered with lemon juice.
  • Keep aside for 7 days.
  • Shake the jar every other day and serve after one week.


Stuffed Red Chilli Pickle

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 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.


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Spicy Onion Pickle Recipe

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 and green chilli to boiling.
  • Cool and put in ajar; cork it tightly.
  • Keep for 4 days before using.

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