Sweet & Sour Lemon Pickle Recipe

Cinnamon – 1” piece
Lemons – ½ kg
Cloves – 4 Nos.
Sugar – 1 kg
Red chilli powder – 2 tsp
Water – 1 ½ cup
Salt – 3 tbsp

Method Of Preparation:
1.First peel lemons. Then dice them and take off their seeds.
2.Put salt on the lemon pieces.
3.Make sugar syrup and get it to a half – thread consistency. Then add red chilli powder, cloves, cinnamon, pepper and the lemon pieces. Cook them till they boil.
4.Then cool them, put them in a jar. Lay aside for 1 week, and then serve.

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Sweet Mango Pickle Recipe

Onion seeds – ½ tsp
Raw Mangoes (peel & thinly slice them) – 1 kg
Sugar – 2 ¾ cup
Salt – 120 g
Fenugreek seeds – 2 tsp
Turmeric – 1 tsp
Aniseed – 2 tsp
Red chilli powder – 1 ½ tsp

Method Of Preparation:

1.Assemble all ingredients needed, mix them together. Then put them in a clean and dry jar. Cover with a tight – fitting lid.
2.Keep the jar in the sun. Shake everyday.
3.The pickle is ready when mangoes become soft.

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Sweet Tinda Pickle Recipe

Salt – 30 g
Tinda (peeled and cut in big pieces) – 1 ¼ kg
Vinegar – 1 cup
Red chilli powder – 3 tsp
Mustard oil – 1 ½ cup
Black pepper – 2 tsp
Jaggery – 180 g
Mustard powder – 8 tsp
Onion – 2 Nos.
Ground spices – 3 tsp
Ground ginger – 2 tsp
Tamarind – 60 g

Method Of Preparation:
1.Soak tamarind in the vinegar.
2.Grind onion and garlic.
3.Heat the oil and let it be smoky. In it fry the onion and garlic paste. Let it turn light brown.
4.Then add in red chillies, tinda pieces and ginger.
5.Then stir in pepper, crushed jaggery, salt, soaked tamarind, mustard and spices. Cook for a while.
6.Then cool and put them in a jar. Leave the jar in sun for three days. You must shake the jar daily.
7.5 days later the pickle is ready for serving if its summer. In winter the pickle will be ready in a week’s time.


Sweet Turnip & Carrot Pickle Recipe

Mustard Oil – 250 ml
Carrots & Turnips (peel and scrape them)  – 2 ½ kg
Jaggery – 75 g
Red chilli powder – 75 g
Vinegar – 1 ½ tsp
Mustard seeds (ground) – 120 g
Salt – 125 g
White cumin seeds (ground) – 15 g
Garlic – 30 g
Cinnamon powder – ½ tsp
Onion – 90 g
Dry dates – 60 g
Ginger – 30 g
Tamarind – 60 g

Method Of Preparation:
1.Soak the dates and tamarind separately in water. Let stay overnight.
2.Mash the tamarind and remove its pulp.
3.Chop the dates in slices lengthwise. Take off the stones.
4.In a pan heat oil and fry garlic, ginger and ground onion. Then stir in the red chilli powder, tamarind pulp, cumin seeds, date slices, salt, turnip pieces (about 1/8th” thick), ground spices and carrots. Mix them well.
5.Then place all in a jar and set it under the sun for about 4 days. Shake everyday.
6.Make jaggery syrup by adding it in 1 cup water. Mix this in the pickle. Again place under the sun for about a week. Shake daily.
7.The pickle will be ready in 10 days.


Sweet Potato Kheer Recipe


Water  : – 4 cups

Sago   : – 2 tea spoon

Salt    : – as per taste

Jaggery     : – 250 gms

Coconut    : – 3-4 cups (scrapped)

Cardamom powder   : – ½ tea spoon

Sweet potatoes     : – 500 gms

Method of Preparation:

  1. Wash the potatoes and cut into the small pieces (slices).
  2. Take 2 cup water in the pan and add the potatoes and sago in the water and keep it for stirring till potato become soft.
  3. Now add the jaggery into it.
  4. Using water extort 3 cup of coconut milk and then add into the potatoes.
  5. After adding coconut to potatoes keep it for stirring for 3-5 minutes more.
  6. Include the salt as per taste and also the cardamom powder
  7. Now again stir it for a minute and remove from the gas
  8. Serve it hot.


Sweet fruit Chutney Recipe


Amchoor (Mango slices dried)  :-  120 gms

Water :-   4 teacups

Sugar (Cheeni)  :-  180 to 200 gms or 11/4 to 11/2 cup

Ground spices  :- ½ cup

Salt Black (kala Namak)   :-  ½ tsp

White Cumin powder  :-   1 tsp

Salt (Namak) :-  As per taste

Red chili powder (Lal Mirch)  :-  2 tsp

Ginger (Adrak) powder  :-   1 tsp

Fresh Ginger (Adrak)  :-    2 tsp sliced

Bananas (Kela)    :-   4 nos

Raisins (Kishmish)  :-   4 tsp

Method of Preparation

1)   Keep the Amchoor soaked in water overnight

2)   Boil the Amchoor in the water, in which it was kept for soaking. Do this on low flame

3)   Cool it off and filter it.

4)   Add salt, white cumin powder, ginger powder, ginger slices, chili powder and black salt. The black salt needs to be dissolved in water.

5)   Add raisins which are soaked in water, add bananas and mix well

6)   The best time is to serve is during lunch or dinner.


Sweet Mango Pickle Recipe

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)
How to make sweet mango pickle :
  • 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.

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Sweet Sour Lemon Pickle Recipe

1/2 kg Lemons (Nimbu)
1 kg Sugar (Cheeni)
1 1/2 cups Water
3 tablespoons Salt (Namak)
2 teaspoons Red chili pepper (Lal Mirchi)
4 Cloves (Lavang)
1 inch Cinnamon (Dalchini)
How to make sweet and sour lemon pickle:
  • Peel the lemons, dice and remove their seeds.
  • Sprinkle salt over the pieces.
  • Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili
  • pepper, cinnamon and cloves and cook till it boils.
  • Put in a jar, keep it aside for one week before using.


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