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Pickles & Chutneys
Garlic Pickle

Instructions :
Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
Grind them in a mixie nicely. This is "Masala Powder".
Cut the lime fruits, extract the juice, filter and keep it.
Add a pinch of salt to this so that it may not turn bitter.
Heat the gingelly oil in a thick pan. Add mustard.
After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
Allow it to cool and store in bottles.

1 kg garlic
500 ml gingelly oil
30 nos lime fruits
30 gms coriander seeds
10 gms fenugreek(Methi)
10 gms jeera
10 gms asafoetida
100 gma chilli powder
100 gms salt powder
100 gms jaggery (powdered)
10 gma turmeric powder
10 gms mustard

1 large mango
½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil

Lemon Pickle


Instructions :

Cut lemon into small dices, add salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly. Roast methi seeds and dry grind it and keep it aside.

Keep 2 cups of water to boil and add this to the soaked lemon.

Fry mustard, hing, green chillies, and ginger in oil and add this to the lemon.

Put the roasted methi powder when the above is cool i.e. room temperature.



6 lemon

big piece ginger, finely chopped

15 green chillies, chopped

¼ tsp haldi powder

¼ tsp methi seeds

¼ tsp mustard

a small pinch hing

2 tsp salt

2 tsp cooking oil

Mango Pickle


Instructions :

Slice mango into small dices, removing the pitt, put salt and haldi.

Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly.

Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and let it cool.

When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.


Sweet Tamarind(Imli) Chutney



Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, Asafoetida(Hing) powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

Stir the water into the pan with the spices along with the sugar and Tamarind(Imli) paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.






1 tablespoon canola oil

1 teaspoon cumin seeds

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon fennel seeds

1/2 teaspoon Asafoetida(Hing) powder

1/2 teaspoon garam masala

2 cups water

1 1/8 cups white sugar

3 tablespoons Tamarind(Imli) paste

Mango Chutney



Mix together all ingredients; adjust seasoning with salt and citrus. Let sit for a few hours before serving.







2 cup diced mango (avoid fibrous parts)

1/4 cup Chinese preserved black beans, rinsed

1/4 cup green onions, thinly sliced on the bias

1/4 cup diced red onions

2 tablespoon grated ginger

2 red jalapeno peppers, sliced in thin circles

1 small sweet red pepper, diced

1 oregano

1 zest and juice of one lime

1 zest and juice of one orange

1/4 cup rice wine vinegar

1 cup light olive oil

1 tablespoon toasted cumin seed

Sweet Punjabi Lemon Pickles



Wash the lemons in cold water and dry thoroughly.

Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.

Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice.

Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.

On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment.




9 lemons

4 tablespoon coarse or kosher salt

1 1/2 tablespoon cumin seeds,toasted, ground

1 tablespoon coarsely ground black pepper

3 cup sugar

2 tablespoon seedless raisins

8 dried, hot red peppers