Sei sulla pagina 1di 37


Aloo Matar Pickle

Small potatoes boiled and peeled and dried - 2 pounds
Peas shelled & boiled & dried - 2 cups
Ginger ground to paste - 3 inches
Lemon juice - 1 1/2 cups
Rai powder (mustard powder)- 1/4 cup
Salt - to taste
Red chilli - 3
Haldi (Turmeric)- 3 tsp.
Asofoetida - 1 tsp.
Kasuri methi (dried fenugreek leaves) - 2-3 tsp .
Mustard oil - 1 cup

Boil or microwave the potatoes and peas separately. Peel potatoes. Spread
on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red
chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste
and fry till light brown. Add the lemon juice with the spices to the ginger
paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix
well and remove from fire. Cool and fill in a clean jar. Ready for use in a day
or two. This pickle should be consumed within a week.

Amla (Gooseberry) Pickle

Amla (gooseberry) - 1/2 Kg
Salt - to taste
Jeera (cumin seeds) - 2 Tsp
Saunf (fennel seeds) - 2 Tsp
Methi daana (fenugreek seeds) - 1-2 Tsp
Red chilli powder - 1-2 Tsp
Haldi (turmeric) - 1-2 Tsp
Mustard oil - 1/2 cup

Boil the amlas in water for 5 minutes. Remove from water. Add liberal salt.
Set aside for 5-6 hours for the water to drain out. De-seed the amlas and
cut into half or leave them whole. Heat oil fairly hot, then turn off heat. Add
to pan the jeera, saunf, methi daana, red chilli powder, haldi and a little
more salt. Add the dried amlas. Cook for 1-2 minutes. Cool. The pickle is
ready for use the next day. Consume within 2 weeks.

Andrha Gongura Pickle

5 Bunches of Gongura (a sour leaf)
15 red chillis
5 tablespoons ghee
1 lemon size of tamarind
Salt for taste
1/4 tsp. asofoetida
1 tsp of mustard seeds

Wash Gongura (mustard greens are a nice substitute) leaves and drain them
on a dry cloth till dried. Take a pan and roast the tamarind till moisture
evaporates, then set aside. In a little ghee, fry the red chillis, then remove
from the pan and set aside. Put 2 tsp ghee in a pan, add Gongura leaves and
cook them till soft, Set aside and let it cool. Grind red chillis and set the
powder aside. When Gongura leaves are cooled, grind them in a food
processor, adding the tamarind and grinding to a fine paste. Remove to a
bowl, add salt and red chilli powder, along with spluttered mustard seeds
and asofoetida. Keep it in a airtight container.

Apple Pickle
1 green Apple
1 tsp Red Chilli Powder
1/4 tsp fenugreek powder (to be fried and then powered)
1/4 tsp Turmeric Powder
Salt to taste (approx. about 1/2 tsp)
3/4 tsp Mustard
A pinch of Asofoetida
Ghee for seasoning

Peel off the apple skin and cut into small pieces. Add ghee in a pan and
season with mustard and Asofoetida. Put the apple pieces and fry for 2-3
minutes. Then reduce the heat. Add turmeric powder, fenugreek powder,
chilli powder, salt and mix well and fry for a minute. Then put off the heat
when done. Serve cold and use the pickle within 3 days.

Brinjal Tomato Pickle

Brinjals (chinese eggplants)
1 large tomato
2 tbls ghee
1/4 tsp tamarind paste
3 green chilles
3 red chillies
1 tsp mustard seeds
1/2 tsp methi seeds
1 tsp cumin seeds
1-1/2 tsp. asafatoeda Salt

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into
small pieces. Heat 1-1/2 tablespoons of oil in a sauce pan and fry the brinjal
till half done. Add tomato and fry till the brinjal is very soft. Let this cool
down. In a separate pan, add 1/2 tablespoons ghee. Add mustard and methi
seeds. When mustard begins to splitter, add cumin, asafatoeda and red
chillies. Let this cool down too. When the seaoning is cool enough to be put
in a grinder, grind together the seasoning, green chillies, salt and tamarind.
Mash the fried brinjal mixture well and mix it with the ground paste.

Cranberry Pickle
1 lb of cranberries
2 tsp of chili powder
1/4 tsp of asofotida
Ghee for frying
salt to taste
1/4 tsp mustard
1/4 tsp of fenugreek seeds, coarsely ground

Heat the ghee in a pan. Add the mustard seeds and let them splutter. Add
the fenugreek seeds and lower the heat. Add the chili powder and the
asafotida. Add the cranberries and stir for 2 minutes. When it cools down,
store it in a dry container until ready to offer.

Golveda ra Dhaniya ko Achaar (Tomato and

1.5 lb tomatoes
1 cup fresh cilantro, chopped
2 green chillis
lemon juice
1 teaspoon ginger (minced or paste)
1 tablespoon ghee
teaspoon black pepper
teaspoon fenugreek seeds
teaspoon parsley
1 teaspoon of asafetida
Salt to taste

Wash and bake tomatoes in the oven at 450 F (232 C) for 30 minutes, or
until skins turn dark. Blend baked tomatoes with cilantro, lemon juice, salt,
ginger, pepper, and chilli. Heat oil in medium heat. Fry the asafetida,
fenugreek, and parsley for a few seconds, then carefully pour it over tomato
and offer.

Green Tomato Pickle


lb Green tomatoes
tsp Mustard seeds
tsp Red chili powder
tsp Ghee
tsp Saltv 1 tsp Turmeric powder

Wipe and clean tomatoes and cut them into medium size pieces. Add
turmeric powder and salt. Powder mustard seeds and add this powder to

tomatoes along with red chili powder. Mix well. Add oil and leave it for 1 day.
Tomato Pickle is ready.

Instant Lemon Pickle

lemon - 12 medium sized
salt - 1 heaping teaspoon
Chilli powder - 2 Tbl
oil - 1 Tbl.
Tumeric powder - 1/2 tsp.
mustard seeds - 1/2 tsp.

Heat water in a big vessel. When it becomes very hot (do not boil) switch off
the heat. Add whole lemons to water and keep lid on tightly for 10 minutes.
Strain the water completely and chop lemon into small pieces. Add 1 cup
fresh water and cook for few minutes. Add salt and turmeric powder.
Remove from fire and allow to cool. Heat oil separately, add mustard seeds.
When it splutters remove from fire. Add to the lemon along with chilli
powder. This pickle can be served immediately, and stays good for 2 to 3
weeks only.

Instant Mango Pickle

2 Raw Mangoes
1/4 Cup Juggery
1 tsp Fenugreek seeds
1 tblspoon Chilli powder
1/2 teaspoon Mustard seeds
1/2 tsp Turmeric powder
1/2 tea spoon Asofoetida
3 tbsp Ghee
Salt to taste

Chop Mango into small pieces. Heat oil in a pan. Add mustard seeds,
fenugreek seeds and asofoetida. Heat till mustard seeds crackle. Add cut
mango pieces to the pan. Allow to cook, till the mango pieces become soft,
then add juggary and salt. Allow it to cook on low flame for 5 minutes, then

stir and add chilli powder and turmeric powder. Remove from the heat and
let it cool. Store the pickle in a jar.

Instant Pickle with Chana Dal

Chana Dal 1Cup
Red Chilli 4
Tamarind, Pinch
Mustard 1 tsp.
Cumin 1 tsp.
Salt to taste

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Cumin and fry on
low heat. Stir occasionally until Chana turns light brown. Then add the above
mixture to food processor, along with a pinch of Tamarind and salt to taste
(half spoon) and grind it by adding little water.

Mango & Ginger Juliennes

Mango cut into juliennes (long thin pieces) - 2 pounds
Ginger cut into juliennes - 1/2 pound
Salt - 1/4 cup
Sugar - 1/2 pound
Bhuna Jeera (roasted cumin seeds) powdered - 2 tsp
Red chilli powder - 3 Tblsp
Kala Namak (black salt) - 1 tsp

Peel and cut mangoes and ginger into juliennes (long thin pieces). Apply salt
to both for 3-4 hours. Drain out the water. Add sugar. Cook for 5-10 minutes
on low flame, till it turns soft. Add jeera, red chilli powder and kala namak.
Transfer to a sterilized jar and can be consumed instantly.

Nepali Alu Acchar (Pickled Potatoes)

6 large potatoes
1/4 cup sesame seeds (til)
2-3 green chillies (to taste)
1/4 tablespoon turmeric
3-4 tablespoon lemon juice
1-2 tablespoon mustard oil
1 tablespoon chili powder
coriander (cilantro) leaves to taste
salt to taste

Boil and peel potatoes. Chop them into 1 inch cubes. Heat the sesame seeds
in a dry pan till crisp. Remove from heat and let cool. Grind into a fine
powder. Mix the sesame powder, chili, salt, turmeric, lemon juice and
mustard oil into the potatoes. Blend well, then add green chilies and garnish
with coriander leaves and offer.

Simple Mango Pickle

1 mango (big)
2 tsp ghee
1 tsp mustard seeds
1 tsp fenugreek seeds
A pinch of asafoetida
1 tsp red chili powder
Salt to taste

Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat
2 tsp of ghee, add mustard seeds. When it splutters, add a few fenugreek
seeds and a pinch of asafoetida. Add chopped mango pieces and cover and
cook for approximately 5 minutes, until mango becomes soft. Keep stirring
occasionally. After 5 minutes turn off the heat and let it cool. Add a little
jaggary or a pinch of sugar if you like, then offer.

South Indian Dosavakaya

raw cucumber - 1
Mustard seeds - 4 teaspoons

red chiily powder - 1/2 teaspoon

salt to taste
ghee - 6 teaspoons

Grind the mustard seeds with a little salt and water until you get a nice
paste. Cut the cucumber to small pieces. Add ghee as needed for desired
consistency, along with red chilly powder and prepared mustard paste. Let
sit for 1/2 hour then offer.

South Indian Relish

3 tablespoons grated radish
1 large Green pepper, finely minced
1/2 teaspoon fresh Ginger, finely minced
Juice of one Lemon
1/2 cup Coconut flakes
Salt to taste

Toss all ingredients and mix well. Offer immediately.

Tamil Mango Pickle

Raw (Unripe) Mango - 1
Salt - 1/ 2 tsp
Green Chilies - 3
Asofoetida - a pinch

Cut the mango into tiny pieces. Make a paste out of the salt, chilly and
asafetida and add to the mango pieces. Mix well. Adjust salt and chilly
quantities according to taste. This type of pickle should be prepared just
about 10 minutes before serving

Tamil Mango Ginger Pickle

Raw (Unripe) mango - 1 small

Fresh Ginger root - 50 gms
Salt - 1 tsp
Lemon Juice - 1/2 tsp (freshly squeezed)

Cut the mango into tiny pieces. Peel the ginger and cut it into tiny pieces.
Add the salt and the lemon juice and mix well. This is best used within 2 - 3
days of preparation.

Tamil Venthaya Maangaai

Raw (Unripe) mango - 5 small (preferably sour)
Venthayam (fenugreek)- 1 tsp
Turmeric Powder - 1/4 tsp
Asofoetida - a pinch
Chilly Powder - 1/4 cup
Salt - 1/4 cup
Ghee - 2 tbsp
Mustard Seeds - 1/2 tsp

Cut the mango into small pieces. Fry the venthayam and asafetida in some
ghee and dry grind into a coarse powder. Heat up the remaining oil and fry
the mustard. When they are spluttered, add the chilly powder and the
prepared powder. Remove from the heat / fire and let it cool down for a
couple of minutes. Add the cut mango pieces and salt and mix well. Transfer
to a clean dry container. This is best used within a week of preparation.

Tomato Pickle

karivepaku (curry) leaves
kottimeera (coriander) leaves
teaspoons tamarind paste
tbsp lemon juice
green chillies-2-3
tsp ghee

First cut tomatoes, chillies and kottimeera leaves, then heat ghee in a pan
and add lemon juice, tomatoes, chillies, kottimeera and karivepaku leaves.
Keep the contents in pan for 5 minutes and stir them well but gently, so that
tomatoes don't turn to paste. Remove from heat and let cool for 5 to 10
minutes, then put the contents in grinder with tamarind and salt to taste.

Aavakkaai Pickle
Unripe Sour Mangoes - 10
Mustard Seeds - 1/4 cup
Chilly Powder - 1 cup
Salt (powdered) - 1 cup
Gingelly Oil - 1 cup
Chick Peas - 1/4 cup
Fenugreek Seeds - 1 tsp (Venthayam)

Wash and clean the mangoes. Cut each mango into 8 to 10 pieces along with
the seed. Remove the soft seed and retain the hard shell. Wipe all the cut
pieces well with a dry clean cloth. Dry grind the mustard seeds into a fine
powder and mix with the powdered salt and chilly powder. Heat up the oil
over a low - medium flame until it is warm. In a large Jaadi, first add some
of the mixed powder. Over that place handful of cut mangoes and on top of it
pour some of the hot oil. Continue to work in this fashion (a layer each of
the powder mix, cut mangoes and hot oil) until all the ingredients are used
up. Cover and set aside. DO NOT MIX OR STIR. On the next morning, add
the venthayam and chick peas and mix well. Stir a couple of times everyday
for the first 4 days. Then stir the pickle well once in 4 days. Start using after
2 -3 weeks. Transfer the pickle into a smaller container and use it in batches.
This way, you need not disturb the pickle in the large jaadi and hence
increase its shelf life.

Bharwaan Mirch

Green chillies of thick variety - 2 pounds

Amchoor (mango) powder - 2 teaspoons
Haldi (turmeric) - 2 teaspoons
Rai powder (mustard powder) - 1-1/2 teaspoon
Salt - 1/2 cup
Mustard oil - 3/4 Cup

Wipe the green chillies with a damp cloth to clean them. Slightly roast the
saunf on a hot tawa with no oil, then coarsely grind it. Slit chillies, remove
seeds, smear the chillies with 1/4 cup mustard oil. Heat 1/2 cup oil to
smoking point. Remove from fire and cool it. Add saunf, rai powder, salt and
amchoor. Mix Well. Stuff the masala into the chillies. Keep it in the sun for a
week. Keep shaking and mixing the pickle daily.

Bengali Hot Lime Pickle

25 limes
8 oz salt
2 oz fenugreek powder
2 oz mustard powder
5 oz chilli powder
oz turmeric
2 cups mustard oil
1 tsp asafoetida
1 oz yellow mustard seeds, crushed

Cut each lime into 8 pieces and remove the pips. Place the limes in a large
sterilized jar or glass bowl. Add the salt and toss with the limes. Cover well
and leave in a warm place for 1-2 weeks, until they become soft and dull
brown in color. Mix together the fenugreek, mustard powder, chilli powder
and turmeric and add to the limes. Cover and leave to rest in a warm place
for a further 2-3 days. Heat the mustard oil in a frying pan and fry the
asafoetida and mustard seeds. When the oil reaches smoking point, pour it
over the limes. Mix well, cover with a clean cloth and leave in a warm place
for about 1 week before serving.

Bengali Kasundi (Chile Mustard Relish)

5 oz fresh hot red chiles

1 tablespoon Mustard seeds
1 teaspoon asofoetida
1 small Green mango, peeled and shredded
Salt to taste

Combine all ingredients and blend smoothly. Cover and store up to 2 weeks
in the refrigerator. Makes 1/2 cup.

Bilimbi Pickle
Small or medium sized Bilimbi, cut lengthwise 1/4 kg
Green chillies 5
Ginger 2 pieces about one inch in length
Wheat flour 1 tsp
Gram flour 1 tsp
Chilli powder 1 tsp
Mustard and fenugreek 1/4 tsp each
Asafoetida powder 1/4 tsp
Salt to taste
Lemon juice, 1 tablespoon
Gingelly (mustard) oil, 1 tablespoon

Add a little salt to the bilimbi and keep in the sun for two days, in a widemouthed, shallow earthen vessel. Pour the oil in a deep vessel, and season
with the mustard, fenugreek and curry leaves. Then saut the ginger after
grind to a fine paste. Add the chillies and saut. Heat the wheat and gram
flour and keep aside. Lower the heat and add the chilli powder and
asafoetida. Add the salt and lemon juice and bring to a boil. Then add the
bilimbi and the fried powders. Remove from fire and bottle when cool.

Brinjal Pickle #1
1 pound small purple Brinjals
2 Tblsp. Peppercorns
1 tsp. Cumin Seeds
Black Yellu (black sesame) - tsp.

Mustard Seeds - 1 tsp.

Curry Leaves (few)
Salt to taste
Lemon juice, 1-1/2 cups
Tamarind paste, 3 Tblsp.
Ghee Cup
Chillie Powder to taste

Clean Brinjals and make 2 deep insertions where the Stalk and Calyx was
removed, then wash, drain and set aside. Heat ghee and fry the Brinjals till
it is half cooked. In the meantime, make a coarse paste with the spices
(except for the Chillie Powder) and Lemon juice, using no water. Set aside.
When the Brinjals are half cooked add the ground spice paste and fry the
masala till oil comes to the surface and the masala has coated the brinjals.
Now add the Tamarind Pulp, chillie powder and Salt. Mix well and allow to
cook and thicken. When required thickness has been achieved, remove from
heat and leave to cool. Bottle and keep

Brinjal Pickle #2
1/2 pound Brinjal
1/4 tsp Turmeric powder
1/4 cup Lemon juice
1/4 cup Jaggery
4 Tablespoons Ghee
Salt to taste
1" piece Ginger
5 Red chilies
3 Cardamoms
1/4" piece Cinnamon
2 Cloves
4 Peppercorns

Wash and dry brinjals and cut into 1/2 inch cubes. Heat oil and fry ground
ginger and red chili paste and turmeric powder for 3-4 minutes. Add brinjal
pieces and cook till almost done. Add jaggery and lemon juice, stir and allow
it cook (on a medium low flame) till the oil floats on top. Grind cardamoms,
cloves, cinnamon, and peppercorns into powder. Sprinkle with powdered
spices and set aside till cool. Store in an air tight container.

Brinjal Pickle #3
Brinjal (long thin variety) cut into 3/4" pieces - 1 pound
Mustard oil - 1/2 Cup
Lemon juice - 1 1/2 cups
Salt to taste
Ginger 3 tsp
Rai (mustard seed) powder - 8 Tsp
Haldi - 2 Tsp
Red chilli powder - 2 Tsp
Gur (jaggery) - crushed
Jeera (cumin seeds) - 3 Tsp
Methi daana (fenugreek seeds) - 3 Tsp

Cut the brinjals into 1/2" cubes. Heat oil in a karahi and fry the ginger paste
till its golden brown. Remove from heat. Dry roast and grind the jeera and
methi. Mix rai powder, haldi, red chilli powder, jeera and methi daana to the
ginger paste. In a separate vessel dissolve the gur in lemon juice by heating
on a low flame. Remove from fire and keep aside. Add the brinjals and salt
to the ginger mixture. Cook for 5 miniutes till brinjals are half done. Add the
gur and lemon mixture to the brinjals and cook further for 1 miniute.
Remove from fire. Cool and fill in a clean jar.

Carrot Pickle in Oil

1 pound carrots (peeled and cut into lengthwise pieces)
2 broken red chilies
2 tsp coriander powder
1 tsp mustard powder
2 tsp asofoetida
1/4 tsp fenugreek powder
1/2 tsp cumin powder
11/2 tsp jaggery powder
3 tsp lemon juice
2 tsp chili powder
1/4 tsp mustard
1/4 tsp cumin
1/4 tsp blackgram
1/4 tsp fenugreek

1/4 tsp turmeric powder

1 cup gjee
a sprig of curry leaves
salt to taste

Heat oil in a wok, add mustard, cumin, fenugreek and blackgram. Once the
seeds splutter add asafetida, broken red chilies and curry leaves. Fry till it
turns into golden brown. Switch off the flame and allow it to cool. Along with
the carrot pieces add all the powders, salt and lemon juice to the wok. Mix
well and store in an air tight bottle.

Cauliflower Carrot Pickle

3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tbsp. turmeric
1 cup lemon juice
1 cup jaggery grated

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2
inch stubs. Keep aside. Separate cauliflower florets. Break to halves if very
big. They should match size of carrot pieces. Add chilli, salt, turmeric. Toss
well. Transfer to a clean dry bowl, Keep in sun for 4 days. Heat lemon juice
till warm. Add jaggery, stir. Heat further till liquid is very hot and jaggery has
melted. Cool to room temperature. Add to sunned vegetables. Transfer to a
clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6
days. Turn well with a spoon.

Cauliflower Pickle
Cauliflower - 2 medium sized
Lemon - 3 or 4
Oil - 2 1/2 Tblsps
Chilli powder - 1 tsp
Salt to taste

fenugreek powder - 1 1/2 tsp

Mustard seeds - 1/4 tsp
Asafoetida powder - little

Dry roast the fenugreek till golden brown, then powder and sieve with a fine
mesh so it's very clean. Cut cauliflower into small flowerettes, wash well.
Keep immersed in water to which salt is added for 10 minutes. Drain water
completely. Spread it over a towel to remove excess moisture. Heat oil in a
deep curved pan, add mustard, asafoetida and then cauliflower pieces. Fry
for 2 to 3 minutes. Add salt and chilli powder and fry for another one
minute. Just before removing from heat add fenugreek powder. Squeeze
lemon juice into mixture and mix well.

Central Andrha Pesaravakaya

10 medium size sour raw mangoes
Salt to taste (use lots)
1/2 pound green gram dal
1/2 pound red chili powder
2 cups sesame seed oil

Slightly roast in hot sun the green gram dal (pesara pappu) and grind to a
fine powder. Cut mangoes into pieces of desired size. Discard the seed and
seed cover from the pieces. Mix all the ingredients together by adding half
the quantity of oil and keep in a dry clean container and leave it for 3 days.
After 3 days grind the pickle and mix well with more oil (as per taste).

Cranberry Pickle
1 lb of cranberries
2 tsp of chili powder
1/4 tsp of asofoetida
2 Tbs of ghee (sesame oil is also nice)
Salt to taste
1/4 tsp mustard
1/4 tsp of coarsely ground fenugreek seeds

Heat the oil in a pan. Add the mustard seeds and let it crackle. Add the
fennel seeds and lower the heat. Add the chili powder and the asofoetida.
Add the cranberries and stir for 2 minutes. When it cools down, store it in a
dry container.

Crushed Lemon Pickle

12 ripe healthy lemons
3/4 pound Sugar
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt

Cut the lemons into quarters and remove all seeds. Add the sugar and lemon
pieces in a small grinder. Grind for little while, till lemons are crushed in
coarse pieces. Remove into a clean dry glass bowl or wide mouthed jar. Add
all other ingredients. Mix well with a wooden ladle or fork. Cover the jar with
clean dry muslin cloth. Sun dry the whole pot for 4-6 days, in hot sunlight.
Check to see the sugar has melted completely. When it has, close lid tightly
and store in cool, dry place. Always remove pickle with a dry spoon.

Fresh And Dry Vegetable Pickle

6 carrots peeled
1 small raw papaya peeled
3 green chillies
3" ginger peeled
1/4 cup dried dates deseeded
2 cups lemon juice
1 tsp. turmeric powder
2-1/2 tbsp. mustard seeds
Salt to taste
1 tsp. oil

Slice carrots, papaya and ginger (separately). Marinate the carrot and
papaya in 2 tsp. salt for 2 hours. Marinate ginger in 1/2 tsp salt separately
as above. Drain liquid and put on a clean cloth to dry in sun for 2 hours. Slit
chillies, rub with a little salt and lemon juice. Heat oil, and add chillies and
ginger, and stir for few seconds, adding remaining lemon juice. Cover and
keep aside to cool. Pound and husk mustard seeds coarsely. Add to pickle
with turmeric powder. Add the dates. Mix well. Store in a clean sterilized jar.
Allow to mature for 2 days before using.

Ginger, Lemon and Green Chillies Pickle

2 pound ginger cleaned, scraped and cut in to 1/2 inch pieces
8-10 lemons-cut into small pieces
3 cups lemon juice
6 green chillies washed wiped dry with slits
1 tbsp chilli powder
1- cups salt or to taste
1/2 tsp turmeric powder
2 tsp cumin (dry roasted and powdered)
3/4 cup ghee

Slit the green chillies lengthwise on one side, and remove seeds. Mix ginger
pieces with lemon pieces, cloves and chillies. Mix together salt, chilli powder,
cumin powder, turmeric powder, lemon juice and ghee. Mix all ingredients
together and fill a dry airtight glass jar or container and close tightly. Keep
aside for a week, mixing everything with a dry spatula every 24 hours.

Ginger Pickle #1
Fresh Ginger Root - 50 gm
Salt - 1/2 tsp
Mustard Seeds - 1/4 tsp
Asafetida - a pinch
Lemon Juice - 1 tsp (freshly squeezed)

Wash and peel the ginger. Cut into tiny pieces. Add the salt and mix well.
Splutter the mustard seeds in some oil and fry the asafetida in the same oil.
Add this to the ginger along with the lemon juice. Mix thoroughly. The ginger
pieces may turn light pink in color due to the lemon juice. This pickle is a
great digestive aid.

Ginger Pickle #2
4 inches fresh ginger, diced
1/4 tsp mustard seeds
1/4 tsp fenugreek powder
1/4 tsp asafoetida
salt to taste
2 tsp red chillie powder

Wash and finely grate the ginger, then soak it for 5 minutes in water, and
drain. Take 4 tsp oil and add mustard seeds till they splutter, then add
fenugreek seed powder and asafoetida. Add grated ginger, salt, red chillie
powder and fry well till the moisture is gone and it becomes a non-sticky

Gongura Thokku Pachchadi

A bunch of fresh Gongura leaves
5 tsp ghee
1 tsp mustard seeds
1 tsp fenugreek seeds
A pinch of asafoetida
2 tsp red chili powder
Salt to taste

Wash the gonkura leaves and dry them on a sheet of paper. (Substitute with
mustard greens.) Cut into fine pieces. Heat ghee in a pan and add mustard
seeds, fenugreek seeds, asafoetida, and chopped leaves. Fry with constant
stirring. Add salt, red chillie powder and cook until it becomes paste. Turn off
the heat and let it cool. Mash it and store in a ceramic jar.

Hot and Sour Lemon Pickle

6 Lemons
1/4 cup sesame oil
1 tsp Mustard
4 tbsp Red Chilli powder
3 tbsp Salt
1/2 tsp Fenugreek seeds
1 tsp turmeric powder

Cut the lime into small pieces Mix the lime with salt and turmeric. Put it in a
clean, dry ceramic jar. Dry Roast the fenugreek seeds in pan and grind it to
fine powder. Heat oil in a pan and fry mustard and asafoetida till it splutters,
then turn off the heat and add chilli powder and fenugreek seed powder. Let
it cool. Add this oil to lemon pickle and shake the jar well. Let the lemon
soak in the oil before using.

Hot and Sour Tomato Pickle

2 lbs. green tomatoes
15-20 red chillies
1 cup chopped ginger
2 cups lemon juice
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup
lemon juice for for about 2 hours. Blend together the ginger, red chillies and
3/4 of the mustard, with a little lemon juice. Heat the oil and add the
remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2
minutes and then add the blended mixture and fry well for over 20 minutes.
Add the tomatoes and the remaining lemon juice. Stir continuously as the
mixture comes to a boil. When the pickle is almost done, the oil begins to
float at the top. Take it off the heat and let it cool. Store in a clean bottle.

Karela (Bitter Melon) Pickle

Karela - 2 pounds (use small to medium sizes)
Raw mango grated or cut into small bits - 1/2 pound
Kalonji ( nigella seeds) -6 tsp.
Red chilli powder - 3 tsp.
Rai (mustard) powder - 2 tsp
Salt to taste
Kabuli Channa - 1 cup
Mustard oil - 1 1/2 cup
Saboot dhania (coriander seeds) - 2 tsp
Saunf (fennel seeds ) - 2 tsp

Roast and coarse grind the coriander and fennel seeds. Soak the kabuli
channas over night. Drain and dry on a muslin cloth. Peel the Karela. Rub
half the salt on the kerala and set aside for 1 hour. Boil the Karelas till soft,
then squeeze and dry them in the sun. Grate the raw mangoes or cut very
finely after removing the peel. Heat 1/4 cup oil then cool it. Add kalonji, red
chilli powder, rai powder, crushed saunf and dhania, remaining salt, grated
raw mangoes and kabuli channa. Stuff the masala into the karelas and tie
with a thread. Transfer to a jar. Keep the jar in the sun for 2-3 days. After 23 days, heat the left over oil. Cool it and add to the Karelas. Keep in the sun
for 1-2 days. Ready.

Kerala Manga Kari (Fresh Mango)

green mango - 1 medium
chilli powder - 2 tablespoon (Ayyo!)
mustard seeds - 1/4 teaspoon
methi seeds - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
asofoetida powder - 1 teaspoon
curry leaves - sprig

Cut the mango into small pieces. In a pan, add the oil and pop the mustard
seeds. Add the mangoes and saute for a few minutes. Roast the methi seeds
and grind to a powder (this acts as a preservative). Add this to the manga

and also add the the rest of the stuff. Mix the chopped mango with salt and
store it in a glass jar for a couple of days.

Kerala Neer Nellikai (Gooseberry for Pickle)

1 cup gooseberries
2 cups water
salt to taste
A pinch of turmeric powder

Boil water in a bowl and when it is boiling add salt and turmeric powder.
Then add the gooseberries and heat for a few minutes. Store the
gooseberries along with water in refrigerator in air tight containers. This is a
preserving method for gooseberries. These can be used in pickles when

Lime Pickle #1
Lemons - 12
Salt - 2 tsp
Turmeric Powder - 1/4 tsp
Asafetida - a pinch
Dry Red Chilly - 12
Fenugreek Seeds - 1/2 tsp
Sesame Oil (Gingelly Oil) - 2 tbsp
Mustard Seeds - 1/2 tsp

Cut the lemons into small pieces. Add a pinch of salt and turmeric powder
and mix well. Add 1/2 cup water and set aside for a day. On the next day, fry
the chilly and asafetida in some oil and powder it along with the salt. Fry the
fenugreek in a dry kadai without adding any oil, then powder it. Add both
the powders to the soaked lemon pieces and mix well. Heat up the sesame
oil and splutter the mustard seeds in it. Add the mustard and the hot oil to
the lemon and mix well. Cover and set aside for about a week. Stir evenly
once or twice every day, and let sit for a week before using.

Lime Pickle #2
6 fresh large Lime
1/4 cup sesame oil
4 tsp red chili powder
2 tsp fenugreek seeds
2 tsp mustard seeds
1/4 tsp asafoetida
Ghee for frying
Salt to taste

Cut the limes into medium pieces, and preseve the juice while cutting. Add
salt, red chilli powder and asafoetida and mix well. Next day add 1/4 cup of
sesame oil and set aside. Next day, add mustard seeds to 4 tsp of ghee and
when it splutters, add fenugreek seeds and asafoetida. Add this to the pickle
and mix. Store in refrigerator.

Maamidi Kaya Menthi Mukkalu

Green mangoes 2
Red Chillies 8
Fenugreek seeds 1/2 tablespoon
Mustard seeds 1 tablespoon
Asofoetida 1/2 teaspoon
Jaggery 2 tablespoons
Salt to taste
Ghee 4 table spoons

Peel and cut the mangoes into small pieces. Heat a kadai and fry fenugreek,
mustard seeds and red chillies till the mustard seeds splutter. Powder them
when cool. Add this powder, salt, turmeric, and jaggery to the raw mango
pieces and mix well. Heat oil in a kadai and add the asofoetida to it, then
pour the hot oil on to the mango pickle.


Tiny unripe baby mangoes (Vadu Maangaai) - 4 cups

Castor Oil (Vilakkennai) - 1 tbsp
Mustard Seeds - 3 tsp
Salt - 1/2 cup
Chilly Powder - 1/4 cup

Wash and wipe the mangoes. Apply the castor oil and mix evenly. Make a
paste out of the mustard seeds, adding little water. In a large container
(preferably a "jaadi"), place the mangoes and add the ground mustard
paste, salt and chilly powder. Mix thoroughly. Cover and set aside. Stir well a
couple of times every day for several days, until the mangoes are all soaked

Magayi (Dried Mango) Pickle

10 large raw mangoes
1/2 pound salt
1/4 kg red chili powder
1 tbsp turmeric powder
2 tbsp fenugreek seeds
3 tbsp mustard powder
1 tsp asafetida
2 tsp mustard seeds

Roast mustard seeds and powder them, Do the same with the fenugreek
seeds. Wash the raw mangoes well and wipe them clean. Cut them into thin
flat long slices. Mix the pieces with 1/2 quantity of salt and turmeric, coating
well. Store the mix in an airtight ceramic jar. When mixed with salt, mango
pieces ooze water. Leave it for 2 days, and on the 3rd day, squeeze the
pieces gently to separate the juice from the mangoes flesh. Spread the
mango pieces out and dry them in hot sun, just until well dried, but not
hardened. Keep the jar along with the sap in the sun. Once dried, add the
remaining salt into the sap along with red chili powder, fenugreek powder
and mustard powder. Now add the dried mango slices to this mix. Heat oil in
a wok and add mustard seeds and asafetida. Allow the oil to cool, then mix
into the pickle. Store in a ceramic jar.

Mango Ginger Pickle

4 inches Mango ginger (a type of seasonal ginger)
Salt to taste
Ghee for frying
2 tsp mustard seeds
2 green chillies

Scrape and chop the mango ginger into thin round pieces, keeping the juice.
Mix salt into the juice. Heat a little ghee, add mustard seeds and sliced
green chillies, then mix in the mango ginger. Allow it to soak for one day and
then use.

Mango Pickle #1
2 pounds mango pieces
1/2 tbsp. Kalonji seeds
1/2 tbsp. Saunf (fennel), coarsely crushed
1/2 tbsp. methi seeds coarsely crushed
1/2 cup salt
2/3 cup red chilli powder
2 tbsp. turmeric
2 1/2 cups mustard oil

Take mango pieces in large wide bowl or jar. Pour all ingredients over them,
except oil. Mix very well with clean dry hands of wooden spatula. Keep in
sun for 4 days. Stir once, check for taste. Heat oil very well till smoky. Cool
to almost room temperature. Add to pickle and mix well. Pour into clean, dry
pickle jars. Press down firmly with back of the spoon. There should be
enough oil to form a layer over surface of pickle. Tie with a thin muslin,
before placing lid. Allow to mature for 10-12 days before using.

Mango Pickle #2

Raw (Unripe) Mango - 1

Salt - 1/2 tsp
Chilly Powder - 1/2 tsp
Asafetida - a pinch
Mustard Seeds - 1/2 tsp
Oil - 1 tsp

Cut the mango into tiny pieces. Add the salt and chilly powder and mix well.
Heat up the oil and fry the mustard and asafetida. Add to the mango and stir
well. Adjust salt and chilly quantities according to taste.

Mango Pickle With Light Oil

Mangoes cut into 1/2" pieces without peeling - 2 pounds
Salt - 1/8 cup
Mustard Oil - 3-4 Tsp
Asofoetida - 1/2 Tsp
Kalongi (Nigella seeds) - 2 Tsp
Haldi (turmeric) - 2 tsp
Red chilli powder - 1-1/2 tsp
Saunf (fennel seeds) - 2 tsp
Saboot Dhania (coriander seeds) - 1 tsp

Roast and dry grind the fennel and coriander. Wash and cut mangoes into
1/2" cubes. Apply salt and leave it overnight. Dry the mango pieces on a
clean cloth for 4-5 hours. Heat Oil. Remove from fire. Add asofoetida and
Kalongi. Add haldi, red chilli powder and freshly roasted and ground saunf
and saboot dhania. Mix well. Add mangoes and mix well. Store in a clean jar.
Keep in the sun for 2-3 days.

Mango Relish
Sour green mangoes 2 pounds
Chilli powder 2 tsp
Salt 3 tsp
Sugar 1 pound
Lemon juice 1/3 cup

Ginger 2 inches
Cloves 3
Cinnamon 2 pieces
Peppercorns 1 tsp

Slice the mangoes thinly and mix with salt, keep aside for two hours. Pour
the lemon juice in a bowl, stand it in a larger bowl of cold water. Place it on
fire, bring to a boil and remove from fire. Crush ginger, cloves, cinnamon
and pepper, and add them to the warm lemon juice. Keep covered. Strain
after two hours. Squeeze the salted mango gently and remove the excess
water. Place the mango in a thick vessel (copper bottomed stainless steel).
Add sugar and chilli powder. Cook till the sugar melts and becomes a thick
syrup. Add the lemon juice, remove from fire and store in a clean, dry bottle
or jar.

Mango Thokku
Raw (Unripe) Mango - 2
Salt - 2 tsp
Chilly Powder - 2 tsp
Asafetida - a pinch
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek - 1/2 tsp
Turmeric Powder - 1/2 tsp

Wash and peel the mango. Grate into thin pieces. Fry the fenugreek in a dry
kadai, without adding any oil. Powder it coarsely. Heat up the oil in the same
kadai and fry the mustard and asafetida. When the mustard seeds have
spluttered add the grated mango, salt and chilly powder and mix well.
Reduce the heat to low and stir frequently. After about 5 minutes, add the
powdered fenugreek and mix well. Stir over the low fire for a few more
minutes until the thokku no longer sticks to the sides of the kadai. Remove
and after it has cooled down, store in a clean, dry container.

Mixed Vegetable Pickle

Mixed, finely chopped vegetables - 4 cups

Lemons - 6 big
Red chilli powder - 1/2 cup
Salt to taste (use lots)
1/2 cup Oil
Mustard seeds - 1/2 tsp.
Fenugreek - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Dry road and powder the fenugreek and cumin. Wash and scrape the outer
skin and dice vegetables into small pieces. Pressure cook vegetables till one
whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to
remove any excess moisture. Mix together salt, chilli powder and lemon juice
and mix into vegetables gently. Heat oil, add mustard seeds to splutter and
remove from fire. Cool down to room temperature and mix with pickle. Add
fenugreek and cumin powder at the end. Mix the pickle once or twice every
four hours for one day. This pickle stays good for one week only.

Nellikaai (Gooseberry) Pickle

Gooseberry - 1-1/2 cups
Salt - 3 tsp
Chilly Powder - 2 tsp
Asafetida - a pinch
Gingelly (sesame) Oil - 1/4 cup
Mustard Seeds - 1/2 tsp

Heat up the oil in a kadai and fry the mustard and asafetida. Add the whole
berries and salt and stir fry for a few minutes. When the berries are cooked
(sauted), add the chilly powder and mix well. Stir it over a low flame,
cooking for a couple of minutes. Put up in a jar in the usual way.

Nimboo Ka Achaar (Stuffed Lemon)

Lemon 2 pounds
Sugar 1 pound

Salt - 1/4 cup

Black peppercorns, coarse ground - 2 teaspoons

Wash the lemons, dry them with a clean cloth. Slit the lemons into 4 halves,
taking care not to cut till the end. Mix sugar, salt, and coarsely ground black
pepper. Fill the masala mixture in the slit lemons. Transfer the lemons to a
clean jar. Cover the pickle with the left over masala. Keep it in sun for 5-6
days till sugar melts. Shake the jar daily and keep inside in the evenings.
This pickle is ready within 15-20 days.

Nimbu Pickle
Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Asofoetida 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.

Cut lemons into small pieces and remove the seeds. Add salt and keep for
about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard
seeds, and asofoetida. Spread this mixture over the lemons. Mix thoroughly.
Store in airtight jar, in refrigerator.

Pachi Nimmakaya Pachadi

Lemon- 12 (ripe and yellow coloured)
Oil- 1 small cup
Asafoetida- 1/8 tsp
Red chilli powder- 1 cup (as per taste)
Methi(fenugreek) seeds- 2 tsps
Mustard seeds- 2 tsps
Salt - as required
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds

1/2 tsp. sesame seeds

1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt

Fry mustard seeds and methi seeds separately in a pan without any oil, and
powder them. Cut lemons into small pieces, adding salt to it and keeping it
in a dry vessel with lid for 3 to 4 days. Sun dry it for 3 days, keeping muslin
cloth on the vessel. After 3 days, add methi and mustard powder, dry red
chilli powder, and salt. Heat oil and fry a little asafoetida, then mix it into
pickle. Cool and store in a dry bottle. Use a dry spoon for serving.

Simla Mirch Pickle

4 big Green peppers (simla mirch)
5 medium Lemons
4 tbsp ghee
Salt to taste
2 tsp Mustard seeds
1 tsp Asafoetida powder
1 tsp Turmeric powder

Chop the green pepper (de-seeded) into large chunks. Place in a bowl and
cover wtih lemon juice so they're fully immersed in the juice. Heat ghee in a
pan, add mustard seeds, asafoetida powder and turmeric powder and fry,
then pour it over the mirch (green pepper) and mix well. Let the mixture
cure for a week before using.

Sri Lanka Lime Pickle

25 Limes or lemons
1/3 pound Sugar
Salt to taste
2 cups lime or lemon juice

Pierce the limes using a fork. Mix lime juice, salt and sugar (preferably in a
clay pot) and heat on a stove while stirring. When mixture begins to boil,
add the limes (including any juice left behind). Continue to heat, turning the
limes from time to time. Heat until the lime rinds discolor and shrink.
Remove from heat and let it cool for awhile. Pour the mix into a preserve jar
(fill it to the top), close lid tightly and leave it in a cupboard for about six

Strawberry Pickle
Strawberries cleaned, cut into pieces and dried with a cloth - 1 pound
Chhuaras (dry dates) deseeded and cut lengthwise - 1/2 pound
Chilli Oil - 2/3 cup
Mustard seeds (rai) roasted and ground - 2 teaspoons
Methi daana ( fenugreek seeds) roasted and ground - 1/2 teaspoon
Salt to taste
Saunf (aniseeds) - 1/4 teaspoon
Black jeera (cuming) 1/4 teaspoon
Kashmiri chillies fried and cut into juliennes - 4
Kishmish (raisins) fried - 1/4 cup
Badaam (almonds) sliced and fried - 1/4 cup
Juice of lemons - 5
Sugar - 1-1/2 pounds

Dissolve sugar in lemon juice and boil. Add dates and strawberries and cook
thoroughly till it becomes thick and dry. Heat the chilli oil and pour it over
this date and strawberry mixture. Add ground mustard seeds, fenugreek
seeds, salt, saunf and black jeera. Add fried almonds, raisins and Kashmiri
chillies. Mix and store in airtight containers.

Stuffed Green Chilli Pickle

Green chillies (slightly thick ones) - 15-20
Rai (mustard) powder - 8 Tsp
Haldi (turmeric) - 1 Tsp
Salt - 3Tsp
Amchoor (mango) - 8Tsp
Mustard Oil - 6Tsp

Wash and wipe green chillies. Slit the chillies carefully along one edge and
dry in shade for 1-2 hours. Mix all the dry masalas. Mix 1Tsp of oil to them
to blind the masalas together. Fill the prepared masala in the chillies. Heat 4
to 5 Tsp of oil in a khadai or a pan. Add the green chillies and saute for 2-3
minutes on low flame till the chillies become slightly soft. Do not let them
get discoloured. Fill in sterilized bottles.

Stuffed Red Chili Pickle #1

15 Fresh Red chillies
2 tbsp Mustard seeds
1 tbsp Amchoor (mango) powder
1 tbsp Saunf (fennel)
1 tbsp Jeera (cumin)
1 stp Peppercorn
1 tsp Cloves
5 Black Cardamoms
2 Cups Ghee
Salt to Taste

Dry chillies with a soft cloth. Remove stem and cut from the top. Hollow
from inside removing seeds and pulp with the stem of the spoon. Save the
seeds and pulp. Grind all the spices in a dry grinder. Mix with salt and seeds.
Heat half of the oil and mix masala in hot oil. Cool it. Stuff chillies with this
masala and put them in a jar. Pour rest of the oil on the top. Keep the pickle
in a warm place for 2-3 days before using.

Stuffed Red Chilli Pickle #2

Big Red Chillies - 1 pound
Methi seeds roasted and ground - 6 Tsp
Red chilli powder - 6 Tsp
Amchoor - 2 Tsp
Saunf (fennel seeds) roasted and ground coarsely, 2 Tsp
Salt to taste
Garam masala - 6 Tsp
Rai powder (mustard powder) - 1 Tsp

Jeera powder (cumin) roasted & ground coarsely - 1 Tsp

Lemons - 4
Ghee - 2 Cups

Remove the stem of the chillies and slit the chillies along one side. Remove
the seeds. Then wet all the ingredients with lemon juice and 4-5 Tsp oil
which has been heated and cooled. Pack the masala tightly inside the chillies
and pack them in a jar. Heat the left over oil to smoking point. Cool it & pour
over the chillies. Keep the pickle for one week, shaking the jar carefully
every day. Then use.

Sweet Kathal Pickle

Kathal (jackfruit) peeled and cut into 1 1/2" pieces
Lemon juice - (1 Cup)
Gur (Jaggery) - 1/2 lb.
Salt - 1/8 cup
Dhania Powder - 2 Tblsp.
Saunf (aniseeds) - 2 Tblsp
Red Chilli powder - 2 Tblsp
Ginger powder - 1 Tblsp

Boil the kathal in salted water till soft. Dry for 5-6 hours on a muslin cloth.
Boil gur and Lemon juice for about 5 minutes till the gur dissolves
completely. Pass it through a sieve or remove the dirt from top with a
strainer. To the gur syrup add salt, dhania powder, saunf, red chilli powder
and ginger powder. Add the dried kathal and store in a clean jar.

Tamatar Ka Achaar
Tomatoes - 1 Kg
Haldi (turmeric) - 2Tsp
Ginger chopped finely - 25 Gms
Red chilli powder - 2 Tsp
Whole dry red chillies - 4
Lemon juice - 1 Cup
Sugar - 1 Cup

Mustard oil - 1 Cup

Salt to taste
Jeera (cumin seeds) - 2 teaspoons
Methi daana (fenugreek seeds) - 1 teaspoon

Dry roast and coarse grind the cuming and methi. Clean tomatoes and cut
into small pieces. Chop ginger finely. Dry roast jeera and methi seeds and
grind coarsely. Heat oil, add ginger and fry till light brown. Break red chillies
into 3-4 pieces and add to ginger. Fry for a few seconds. Add chopped
tomatoes and cook till tender. Keep stirring constantly. Add sugar and cook
till it dissolves. Add lemon juice, salt, haldi, freshly ground methi and jeera.
Cook for 5 minutes. Remove from fire. Cool and fill in a clean jar.

Tetuler Achaar (Bengali Tamarind Pickle)

Tamarind (tetul) paste, 2 lemon-sized pieces
4 tablespoon gur (juggery)
6-8 green chilis, minced
3 teaspoons mustard paste
1 teaspoon anise (mouri), ground
1/2 cup mustard oil
salt to taste

Take the required amount of tetul. Add gur, some green chilies, mustard
paste, mustard oil, and salt to taste. Add fried mouri, whole or ground.
Marinate tetul with the ingredients and leave it in the sunlight everyday for
about a week for it to bake naturally. When the sauce becomes thick and
sticks with the tetul, it is done.

Tiyya Nimmakaya Pachadi Mukkalu (Sweet & Sour

Lemons (ripe and yellow) - 12
Jaggery - 1 cup
Ghee - 1 small cup
Red chili powder - 4 tsps

Fenugreek seeds - 3 tsps

Mustard seeds - 2 tsps
Asafoetida - 1/8 tsp
Salt to taste
Green chillies- 10

Cut lemon and green chillies into small pieces. Fry mustard and fenugreek
seeds in a dry pan, then cool it and powder it. Heat oil in a pan, add lemon
pieces and green chillies and cook it for a while, adding jaggrey powder to it.
Cook till it becomes thick then add red chilli powder, fenugreek, mustard
powder, and salt. Heat oil in a separate pan and fry mustard seeds till they
splutter, add a pinch of asafoetida and mixing that into the pickle. Cool it and
store in a dry bottle.

Tomato Niluva Pachhadi

2 pounds Tomatoes
1/4 cup salt
2 tsp turmeric
2 cups Red chillie powder
5 red chillies
Tamarind paste, lime sized
2 tsps mustard
2 tsps Fenugreek seeds
few curry leaves

Wash the tomatoes and clean them with a neat dry cloth. Cut them into little
pieces and place them in a bowl. Add the salt and turmeric. Mix the contents
thoroughly. Add the tamarind and place it in the sun. As the mixture dries
up, take the remaining juice and set aside. Dry the tomatoes, frequently
stirring it for 4-5 days. You can mix the juice extract back into the tomatoes
in small quantities each day, so more is absorbed into tomatoes, and less
evapporated into the air. When the tomatoes are fully dried, add the red
chillie powder. Fry the fenugreek seeds, then cool and powder them. Add it
to the tomatoes. Grind the tomatoes to a rough paste. In a fry pan heat the
oil and fry the seasoning with mustard, red chilles and curry leaves. Turn off
the flame and allow it to cool. Once the oil gets completely cooled add the

grinded paste to it. Store it in a clean and dry air-tight jar. This will last for a

Tomato Pickle
2 pounds tomatoes
2 tbsp Rock (or kosher) salt
1/2 tsp haldi (turmeric)
1/2 tbsp Methi seeds (yellow)
10 or more curry leaves
1/4 tsp Jeera (cumin)
1/2 tbsp Mustard seeds
2 tbsp chilly powder
1/2 tbsp coriander powder
7-8 Red chillies
Salt as per taste
1/2 tbsp pickle masala

Chop the tomatoes at least 5 hours before preparing the pickle. Add rock
salt. Mix all the powder masala together except jeera, methi seeds, and
mustard seeds. First heat the vessel for 2 minutes, adding the required
quantity of ghee in it and get it quite hot. Add methi seeds and stir till it
becomes light brown in colour then add curry leaves. Fry till the chillies and
the curry leaves became crisp, then add jeera and mustard seeds, and then
add in the tomatoes. Add in all the mixed masalas. Cook the mixture till the
tomatoes are cooked. Add about 1/8 tsp ground methi seeds (or any similar
preservative) when the mixture is warm. Let the oil come up and then put in
a glass bottle for storage.

Tomato Thokku
Tomato - 1 kg
Salt - 1/4 cup
Oil - 1/2 cup
Chilly Powder - 1/2 cup
Venthayam (fenugreek) - 1/4 tsp
Turmeric Powder - 1 pinch
Tamarind paste - 2 tsp

Mustard Seeds - 1/2 tsp

Jaggery - 1 tsp

Wash the tomatoes and wipe off with a clean cloth. Cut into quarters. Make a
fine thick paste out of the tomatoes, salt, tamarind and jaggery. Fry the
venthayam in a dry kadai and powder it. Add this to the paste along with the
chilly powder. Heat up the oil and fry the mustard seeds and asafetida. Add
the paste and stir well over a low flame for about 8 - 10 minutes. Let the
paste thicken to about 1/2 of its original volume. Stir frequently to mix well.
Let it cool and the store in a clean, dry container.