Category Archives: Pickles


Jack Fruit Pickle (Kathal ka Achar)


  1. 1 kg Fresh raw kathal (Jackfruit)
  2. 1/2 kg raw mango
  3. 100 gram salt (10 tsp)
  4. 1/2 tsp asafetida (heeng)
  5. 2 tbsp turmeric powder
  6. 1 tsp jeera
  7. 2 tsp saunf (fennel seed)
  8. 2 tsp Methi (fenugreek seed)
  9. 2 tsp kalonji
  10. 7-8 tsp chilli powder
  11. 8 tsp yellow mustard seed (grounded)
  12. 500 gms mustard oil

Method :

  • First apply some oil in your hand and remove the upper green layer and inner hard layer of kathal cut it into 1 inch small pieces.
  • Steam cook kathal till soft.
  • Wash, Peel and cut raw mangoes in small pieces remove the inner seed.
  • Put kathal pieces and mangoes pieces in the sunlight at least 5-6 hrs.
  • Heat a pan and roast jeera, saunf, methi, kalonji and coarsely grind.
  • Now add mango pieces, kathal pieces in a big bowl put turmeric, salt, mustard seed, grind masala, asafetida, and half of the oil mix well.
  • Now Put all the mixture in air tight glass jar, pour athe remaining oil and cover with cotton cloth and keep aside for 7 -8 days under sunlight.

Green Chilli Pickle Recipe with Mustard

  • 1.5 to 2 cups chopped green chilies, less hot or medium hot variety/hari mirch
  • 6 tbsp mustard seeds, yellow or black or split mustard seeds/rai na kuria/rai ki dal
  • 3 tbsp rock salt/sendha namak
  • 2 tsp turmeric powder/haldi
  • 1 cup mustard oil or sunflower oil or peanut oil/sarson ka tel ya moongphalli ka tel
  • 5 to 6 lemons/nimbu – yields ½ cup lemon juice
  1. rinse and wipe dry the green chilies very well. there should be no trace of moisture in them. you can also let them dry on their own. remove the crowns and chop the green chilies in 1 inch pieces.
  2. in a dry grinder or coffee grinder, powder the mustard seeds coarsely. here i used yellow mustard seeds. but you can also use black mustard seeds.
  3. in a clean glass jar, add the green chilies, ground mustard seeds and salt.
  4. mix by shaking the jar or use a clean non reactive spoon to mix the contents of the jar. cover the jar with its lid tightly and keep in the sun for 2 to 3 days. if the sunlight and heat is very intense, then just 1 to 2 days is fine. if you don’t have sun and its cloudy all the time, then just keep outside. in the evening, remove the jar from out and keep in a dry place in your kitchen. i kept for 3 days since the sun was playing hide and seek.
  5. after 2 to 3 days, add lemon juice and turmeric powder to the pickle..
  6. with a clean non reactive spoon, mix everything very well. close the jar and again keep in the sun for 1 to 2 days.
  7. proceed with the next step after 1 or 2 days.
  8. heat mustard oil till its smoking point. let the mustard oil cool till it becomes warm or is slightly hot.. about 15 mins. you can use any other oil like sunflower or peanut oil. if using these oils, then just heat them till they are hot. you don’t need to heat them till their smoking point.
  9. pour the mustard oil in the pickle jar.
  10. cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
  11. you can even keep the pickle for 2 to 3 days at room temperature and then in the fridge. since it was during the winters, i had made the pickle, i kept the jar out for all 5 days. once we started serving the pickle, then i kept the jar in the fridge.
  12. serve green chili pickle as a side condiment with a simple indian meal like dal-rice or curd-rice. the pickle can also be served with aloo paratha, gobi paratha, mooli paratha or even plain parathas or chapatis.


Spicy Punjabi Winter Vegetable (Gobi,Shalgam,Gajar and Radish ka Achaar)

1 kg  Cauliflower, Radish and Carrot (about 300gm each of the radish and carrot – 500gms for the cauliflower because the stems will come off.
10gms (about 1 tbsp.) Red chilli powder –
30gms (about 2 tbsp.) Salt
1 tbsp. Mustard Powder
2 ladlefuls (about 200ml) Mustard Oil
  • .Wash the vegetables thoroughly. Cut the stalks off the cauliflowers. Lightly peel the radish and carrots after chopping off the tops and tails
  • Cut the carrots into 2″ long batons, separate the cauliflower into medium sized florets and cut the radish into slices roughly the size of the carrots.
  • In a large vessel, bring to boil a litre of water and then blanch the cut vegetables for 3 minutes.
  • Drain and then spread on a clean cloth and dry in the sun completely.
  • Combine the mustard powder, salt and chilli powder in a large bowl and then rub onto the dried vegetables. Spoon into a large, clean glass jar.
  • Heat the mustard oil till smoking point and then turn off the flame. Cool slightly and pour into the jar over the vegetables.
  • Close the jar (or cover with muslin cloth) and keep in the sun for 2 days.Shake and mix well.

These are best eaten in a couple of months when the vegetables are still crunchy – serve with paranthas, khichdi, curd rice, dal chawal – actual anything!

Source: Peppermill

Indian capsicum pickle recipe

 Nutty Capsicum Chutney is a popular Indian Pickles and Chutneys


  • Capsicum – 3 (500 grams)
  • Salt – 2 tsp

Spices for making pickle:

  • Mustard oil – 1/2 cup
  • Vinegar – 1/4 cup
  • Mustard powder – 4 tsp
  • Fennel powder – 2 tsp
  • Salt – 2 tsp
  • Garam masala – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Asafoetida – 2-3 pinch


  • Wash capsicum and allow it to dry completely. Divide in two equal halves and remove its seeds. Now cut into long thin slices and place in a bowl. Add salt, cover and keep it under sunlight for 5-6 hours.
  • With this juice will come out from the capsicum. If there is no sunlight, cover and leave it overnight in a room. Till morning juice will come out from the pieces of capsicum.
  • Strain the capsicum pieces.
  • Preheat mustard oil in a pan until smoky. Turn off the flame once oil is sufficiently hot and allow it cool a bit.
  • Now add asafoetida in oil and saute for while. Add capsicum chunks, turmeric, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala after sauteing asafoetida. Mix all ingredients really well. Also add vinegar into it. Stir and mix again.
  • Pickle is ready, take it out in a bowl. Allow the pickle to cool and store it in any container. Relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.


  • Container should be of plastic or glass. Thoroughly wash the containers with boiling water and dry under sunlight. Oven can also be used for drying containers.
  • Store the pickle in container and stir regularly for three days atleast once or twice in a day. With this spices will mix well in the pickle.
  • Use clean and dry spoon for taking out pickle from container. This increases the shelf life of pickle. Capsicum pickle can be consumed for up to 2-3 months.

Source: Nishamadhulika