How To Make Pickles

Onion Pickle

Ingredients

• 1 cup Mustard Oil
• 4 tbsp Black Mustard Seeds
• 2 tsp Red Chili Powder
• 1 tsp Ground Turmeric
• 3 tbsp Vinegar
• 2 ½ tsp Sugar
• ½ tsp Salt
• 3 tbsp Dry Mango Powder
• 15-18 Green Chilies
• 30 cloves of Garlic (Peeled)
• 1 ½ tsp Ginger (Crushed)
• 900 gm Onions (Sliced)
• ½ tsp Ascorbic Acid

Method

• Heat oil to smoking point in a pan and then set it aside to cool.
• Now blend mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a thick paste.
• Add this mixture to oil and stir for a minute. Now add all other ingredients.  
• Mix everything well and store the mixture in sterilized jars covered with a film of oil.
• Refrigerate for 3-4 weeks.

Lemon Pickle

 

Ingredients

• 1 kg Lemons
• 240 gms Salt
• ½ litre Mustard Oil
• 2 big pieces Asafetida
• 4 tsp Red Chili Pepper
• ½ kg Ginger
• 30 grams Mustard seeds
• 120 grams Whole Fresh Red Chillies
• 60 grams Fenugreek Seeds
• 1 cup Lemon Juice
• 1 tbsp Salt, for lime juice

Method

• Wash the lemons and dry them with a cloth.
• Make 4 slits in each lemon and pack the salt inside. Also rub a little salt outside till the skin is tender.
• Heat oil in a pan till smoky and remove from the fire
• Add asafetida to the oil and crush it with a spoon when it swells up and place the pan back on flame.
• Add chilli powder and stir till red colour appears.
• Remove the pan from fire and add mustard seeds while stirring constantly.
• Place the pan back on flame and stir in lemons, fresh red chillies and ginger and cook until a little tender.
• Roast Fenugreek seeds and powder them.
• Mix fenugreek powder and lemon juice mixed with one tablespoon salt and cook for 5 minutes.
• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

Sweet Mango Pickle

 

Ingredients

• 675 gms Green Mangoes
• 575 gms Sugar
• 2 tsp Salt
• 1 tbsp White Cumin Seeds
• 2 tsp Brown Cardamom Seeds
• 1 tbsp Poppy Seeds
• 1 tsp Red Chili Powder

Method

• Peel and grate the mangoes in a large bowl and make sure the flesh is about 450gms.
• Mix sugar and salt well in the bowl.
• Roast cumin seeds, cardamom seeds and poppy seeds and stir in chili powder when done.
• Mix the above seed mixture with the sweetened mango.
• Place the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
• Shake the jar at least once a day and refrigerate only when the pickle is 3 weeks old.