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.


Spicy Carrot Chutney Recipe


Carrot (Gajar)   :-   ½ kilo

Red Chili powder (Lal Mirch) :-  ½ tsp

Ginger fresh (Adrak)   :- 30 gms, cut in long strips

Garlic (Lasun) :-  2 cloves

Blanched almond (Badam) :-  8 nos, cut in half

Raisins (Kishmish) :-     60 gms or 4 tsp

Salt (Namak)   :-  4 tsp

Sugar (Cheeni) :-  360 gms or 2 cups

Cardamoms Crushed (Elaichi Moti) :-   ¾ tsp

Vinegar (Sirka)  :-  11/2 cups

Water  :- 1 cup

Method of Preparation

1)   Take carrots, scrape and grate it. Garlic needs to be chopped and ginger needs to be sliced into long strips

2)   Put all these things in water and cook it on low flame. Keep cooking it till it is tender and complete water is soaked up.

3)   Keep stirring it well.

4)   In this add salt, sugar, vinegar, almonds, cardamoms, raisins and keep cooking till it is little thick.

5)   Once done, pour this into a jar and close it with lid tightly. This can be served after 2 days.


Spicy Pineapple chutney Recipe


Pineapple (Ananas)    :- 1 heaped cup Fresh cut in long strips

Garlic (Lasun):-   1 clove, chopped finely

Dates (Khajoor) :-8 nos, cut thin and in long slices.

Salt (Namak)  :- 2 tsp

Red Chili powder (Lal Mirch):-   ½ tsp

Cardamoms Crushed (Elaichi Moti)   :-    1/4 tsp

Caramel Syrup :-   1 tsp

Raisins (Kishmish) :-     3 tsp

Vinegar (Sirka) :-  3/4 cups

Sugar (Cheeni):-   1 heaped teacup.

Water  :- 1 cup

Method of Preparation

1)   Take pineapple, dates, garlic along with water. Cook them on slow flame till it is tender and the water is soaked up.

2)   In that add red chili powder, cardamoms, vinegar, salt and keep cooking till it starts becoming thick.

3)   In this add caramel syrup and raisins and keep cooking.

4)   Pour the contents in a jar and this spicy chutney can be used for almost a year.

5)   In case if fresh pineapples are unavailable, then we can also make use of tinned pineapples.


Spicy Dal Recipe

1 1/2 cups moong dal
4 cups water
1 1/2 tsp. salt
3 Tbs. butter or Ghee
1 tsp. cumin seeds
1 tsp. ground turmeric
1/2-inch stick cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground coriander
1/2 tsp. mustard seeds
6 whole cloves
How to make spicy moong dal :
  • Wash the dal and boil in the salted water until it is all very soft and most of the water absorbed.
  • Stir often.
  • Heat the ghee or butter in a saucepan, and add the spices to it. Stir them around for a few minutes, then remove from the heat.
  • Pour the dal into the butter and spices, being careful to protect yourself from the spattering which is likely to occur.
  • Return to the heat, stirring often, and let it simmer until it has the consistency of a fairly thick sauce.
  • Serve very hot.
  • Serves: 6




1 heaped cup of long strips of Pineapple (Ananas), fresh
1 clove Garlic (Lasun), finely chopped
8 Dates (Khajoor) cut into thin and long strips
2 teaspoons Salt (Namak)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1/4 teaspoon big Cardamoms (Elaichi Moti), ground
1 teaspoon Caramel syrup
3 teaspoons Raisins (Kishmish)
3/4 cup Vinegar (Sirka)
1 heaped teacup Sugar (Cheeni)
1 cup Water

How to make pineapple chutney:

  • Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
  • Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
  • Mix raisins and caramel syrup and cook for a few minutes.
  • Pur into a jar.
  • This chutney can be kept for one year. Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.