Category: Pickle

Mixed pickle is a type of pickle that includes a variety of vegetables and fruits, typically preserved by marinating in a mixture of spices, oil, and sometimes raw mango water or lemon juice. Common ingredients include Mango, Carrot, Gunda( Clammy berries  or Cordia oblica), Garmar(Coleus roots), Lemon, Green chilies, Green pepper corns, Guvar fali, Turmeric and Kerda ( Capparis desidua). All above ingredients available in the different season so throughout the year we have to keep wa Aapickling  the seasonal variety and finally mix all together in the summer season when we get raw mangoes and gunda. It is a popular condiment in Indian cuisine, often served as a side dish to enhance the flavor of main dishes like rice, curry, and Roti. The mix of different textures and flavors, from tangy and spicy to sour and salty, makes it a unique and versatile addition to meals.

Ingredients

• 5 cup Mix pickle masala.
• 1 kg. Til oil. ½ to 1 cup extra Til oil.
• 250 ml or 1 cup Mustard oil.
• 60 ml. or ¼ cup Edible Castor oil.
• 1 kg. Raw Mango.
• 500 g. Gunda
• 250 g. Carrots.
• 1 cup Green chilies Pickle
• 1 cup Garmar Pickle
• 1 cup  Green Peppercorn Pickle.
• 1 cup Lemon Pickle
• 1 cup  Kerda Pickle.
• 1 cup Kmalkakdi Pickle.(Lotus stem)
• 1 cup Guvar Pickle (Cluster beans).
• 1 cup Turmeric pickle.

Method

1. Heat Mustard oil in a thick bottom pan until it reaches its  smoking point. Switch off the flame and keep aside to cool down.
2. Strain required a quantity of Green Chillies pickle, Garmar, Green pepper corn, Lemon Kerda, Kamal kakdi, Guvar and Turmeric pickle at least for 1 hour.
3. Wash and wipe Gunda and Mango.
4. Cut Mango into small size pieces and keep aside.
5. Separate stalks from the Gunda. Cut each Gunda into 4 and remove seeds and keep aside.
   
6. Don’t throw seeds. As mucilaginous pulp of fruit, which remains stuck with seeds, have medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
7. Wash and wipe orange colour carrot. Cut them into 1 inch long pieces and keep aside.
8. In a big mixing pan, mix Mango, Gunda and Carrot pieces with mustard oil and Castor oil.
9. Mix all strained pickles in a above mixing pan.
10. Now add mix pickle masala and Til oil. Mix well.
11. Store in an air tight glass jar at room temperature. After tightly filling the jar with pickle, pour extra oil on the top and make sure that the layer of the oil is above the pickle layer so that there will be no mould attack on the pickle but if you are storing the pickle in the refrigerator then no need to add extra oil.
12. Whenever you feel that even in the refrigerator your pickle is changing colour it means your pickle isn’t sufficiently coated with oil then add extra oil so it will remain in good condition the whole year.

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Homemade Bedekar- Style Pickle Mix Masala Recipe
This is a mix pickle (lonche) masala inspired by “Bedekar” taste.

Ingredients

• 8 tbsp.Fenugreek seeds (methi dana)
• 8 tbsp. Yellow Mustard seeds( Sarso).
• 4 tsp. Kalonji(Onion seeds).
• 4 tbsp Coriander seeds. (Dhana)
• 4 tsp. Cumin seeds ( Jeera)
• 4 tbsp.Fennel seeds (saunf).
• 4 tsp Salt.
• 8 – 10 tsp. Organic Red chilli powder or 100 gm chilli powder.
• 4 tsp. Turmeric powder.
• 4 tsp. Black peppercorns.
• 2 tsp. Asafoetida powder
• 1 cup Mustard Oil.

Method

1. Dry roast the mustard seeds, fenugreek, fennel, coriander, cumin, black peppercorns  separately on slow heat until they start to smell aromatic.
2. Please don’t let them burn.
3. Grind coarsely (not too fine, a bit of texture is good).
   Mix in the turmeric powder,red chilli powder and asafoetida.
4. Heat oil and pour in the dry spice mix. Mix thoroughly and once cool down store it in an airtight jar, in a dry, cool place.

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Coleus roots

Forskolin is the main active natural compound found in the root of Coleus forskohlii (Garmar). It helps by increasing fat breakdown,
Improving blood circulation, Relaxing bronchial tubes (helps breathing) and  supporting metabolism.

Ingredients

• 250 g. Garmar
• 4 tsp. Salt.
• 4 Lemons.
• 1 tsp. Turmeric powder.

Method

1. Buy fresh Coleus roots in the month of  April.
2. Separate each finger like root from the bunch.
3. Wash thoroughly to remove mud from the roots.
4. Peel each root and keep them in water so that the peeled root doesn’t turn brown due to oxidation.
5. When all the roots are peeled, change the water. Now cut them into small pieces.
6. When cutting is over , drain all the water and transfer the garmar roots on the kitchen towel to drain excess water.
7. Transfer cut roots in a mixing bowl and marinate them with salt, turmeric powder and lemon juice.
8. Mix well and keep aside for 2-3 days. Every day stir thoroughly 2-3 times in a day.
9. After 3 days store in a sterile glass jar.
10. Keep the jar in the refrigerator. Either serve as it is with rice and rice items or use as  one of the ingredients  of mix pickle.

Ingredients

• ½ cup Til Oil
• ¼ cup Yellow mustard seeds.
• 1 tbsp Fennel seeds.
• 1 tbsp Fenugreek coarse Powder.
• 1 tbsp Coriander seeds.
• 1 ½ tsp + 1 ½ tsp Salt
• ½ tsp + ½ tsp Turmeric powder.
• ½ tsp Asafoetida powder.
• Juice of one lemon.

Method

1. Dry roast each whole ingredient separately and then grind them into coarse powder. Keep aside.
2. Transfer limbu mithawala marcha in a soup strainer or in a colander to drain excess lemon and salt water from the green chillis. Keep aside for 30 minutes under the fan.
3. After 30 minutes transfer green chillies in  a mixing bowl. Add turmeric powder, salt, coarse spice powder, oil and lemon juice in it. Mix thoroughly.
4. Cover with the lid and keep aside for a day. Next day again mix thoroughly and then store in a sterile glass bottle.
5. Aathela marcha pickle is ready to serve. Store it in the refrigerator for 15 days.

Ingredients

• 20 big size thin skin yellow colour lemons.
• 4 tsp. Salt.
• 1 tsp. Turmeric powder.

Method

1. In the month of December buy 20 yellow colour thin skinned lemons . Wash and wipe them thoroughly.
2. Dry roast salt and keep aside to cool completely.
3. Cut  each lemon into 8 parts. Marinate them in a mixing bowl with Salt and Turmeric powder. Cover with the lid and keep aside for 8 days.
4. Every day stir them. After 8 days Lemon pickle will be ready.
5. These pickled lemons  can also be used as an ingredient in the  preparation of many other types of pickle. Store it in an air tight container in the fridge. So it will taste fresh throughout the year.

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Chilli pickle is one of the ingredients for making the mix pickle. Buy the best pickle variety of chilies ( Bhavnagri marcha)  in the month of December or January. Always buy green chillies with green stalks.

Ingredients

• 250 gms. Bhavnagari green chillies. ( Bhavnagri chillies are less spicy)
• Juice of one lemon.
• 4 tsp. Salt
• 1 tsp. Turmeric powder.

Method

1. Wash and wipe green chillies.
2. Cut all the stalk with the help of a knife.
3. Cut them into 4 parts. If you want to store these chillies  for a long time then please do not remove seeds.
4. Dry roast salt and keep aside to cool down.
5. In a mixing bowl mix chillies with salt, turmeric powder and lemon juice.
6. Store in an airtight glass jar till further use. Keep this jar in the refrigerator.It will remain crunchy for 7-10 days.
7. You can enjoy this pickle with roti, bhakhri, paratha, rice, khichdi or as you wish.
8. If you want to mix as one of the ingredient in the mix pickle then strain the water from it and then mix it with 1- 2 tbsp. Till oil(sesame oil)  so that it will remain crunchy till it’s future use. 

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This time by mistake I received unripe Fig and due to its tanginess prepared pickle from it.

Benefits of Unripe or Naturally Tangy Dry Figs

Sometimes the batch is picked a little early, so the figs don’t get fully sweet. These are not fermented, simply less ripe. This natural tanginess also brings a few benefits:
1. Light on sugar
Unripe figs contain less natural sugar, which makes them suitable for people who prefer mildly sweet fruits.
2. Good for digestion
Their slight tang stimulates digestive juices and supports better digestion after meals.
3. Refreshing flavour for cooking
The natural sweetness plus tangy note works beautifully in chutneys, pickles, and dried-fruit spice mixes. It eliminates the need for tamarind or extra souring agents.
4. Rich in fiber
Even when unripe, figs keep their high fiber content, which helps with gut cleansing and regular bowel movements.
5. Better shelf stability
Slightly underripe figs tend to be firmer and stay dry longer without becoming too sticky.

Ingredients

• 1 cup Fig.
• ½ cup jaggery.
• ¼ cup Mustard coarse powder. (Rai na Kuria).
• ¼ tsp. Fenugreek coarse powder. (Methi na kuria)
• 3 tbsp. Sesame Oil.
• 1 tbsp. Red chilli powder
• 1 tsp. Coriander Cumin powder.
• ¼ tsp. Turmeric powder.
• ¼ tsp. Asafoetida powder.
• ½ tsp. Salt.

Method

1. Chop the Figs into small pieces and keep aside.
2. Chop jaggery and keep aside.
3. In a mixing plate mix vigorously oil with Mustard, Fenugreek powder, Asafoetida powder and salt with the help of the hand. Exactly the same as how  creamed the sugar and ghee for Nankhatai. Then mix spices like Turmeric powder, Coriander Cumin powder and red chilli powder. The spice mix is ready.
4. Now mix chopped figs and chopped jaggery in the spice mix. Mix thoroughly. Fig pickle is ready.
5. Transfer the Fig pickle in a sauce pan and close the lid.
6. Every day open the lid and stir the pickle.
7. After 3 days transfer and store it in an airtight glass jar.
8. Store at room temperature for 12 months.
9. Serve the pickle with chila, muthiya, theplas or as you wish but serve it with love and smile.

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When we are using Lemon juice and salt for the pickling vegetables, fermentation introduces beneficial probiotics that improve gut flora. Carrots are high in beta-carotene (vitamin A precursor), which supports skin, eyes, and immunity. Zucchini (green and yellow) contain lutein, zeaxanthin, and vitamin C—protective antioxidants against inflammation and aging. Excellent low-calorie side dish. but contains essential nutrients like potassium, fiber, vitamin K, and magnesium. High water content keeps the body hydrated. Beta-carotene in carrots and vitamin C in zucchini are to support healthy, glowing skin.

Ingredients

• 500 g Carrot.
• 250 g Green Zucchini
• 250 g.Yellow Zucchini
• 8 Lemon juice Cubes.
• 2tsp. Salt.
• ¼ tsp. Yellow Mustard seeds powder.(Optional)

Method

1. Wash and peel Carrots, Green Zucchini and Yellow Zucchini.
2. Cut all three in 1-2 inches long spears.
3. With the help of rolling board and it’s pin, make a powder of mustard seeds. Fill this powder in empty tea bag or  make a muslin cloth potli.
4. In a mixing bowl mix all three vegetables and marinate it with salt and lemon juice. Keep the mustard seeds powder potli inbetween the marinated vegetables.
5. After 24 hours  stir well and transfer sq the whole content in air tight glass jar.
6. Store it in refrigerator for 10-12 days.
7. Serve with your meals but serve it with love and smile.

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Pickles are the soul of Indian meals. A Burst of Flavour, Tradition, and Preservation.

Pickles are more than just condiments – they are jars of tradition, taste, and timeless culinary art. Every region of India boasts its own unique pickle heritage. In our kitchens, pickling has always been a sacred ritual – a blend of seasonal wisdom, patience, and love.

The beauty of pickling lies in its simplicity and versatility. It preserves nature’s bounty and transforms ordinary ingredients into various combinations and intensity of tangy, spicy, sweet or sour delights that awaken the palate. Whether it’s a humble mango or an exotic roots. Pickling ensures nothing goes to waste and everything tastes divine.

This section is a celebration of my favorite homemade pickle recipes – some handed down through generations, others born out of creative experiments. I invite you to explore these recipes and relive the joy of making pickles that are as nourishing as they are nostalgic.

• Gol keri
• Keri gunda
• Khatu pani
• Boriya keri Gunda
• Kerda
• Haldar (Turmeric)
• Amla
• Haldar Amla
• Amla no murabba (whole Amla)
• Amla no murabba (seeds which kept aside)
• Kamalkakdi (Lotus stem)
• Guvarfali
• Keri no murabba
• Athana no sambhar
• Lila Mari ( Green pepper corns)
• Karandas
• Amla Gunda
• Kachi keri no methambo
• Lemon peel pickle

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Lemon peel (lemon skin) is  nutritious and offers several health benefits.
1. Rich in Nutrients:
Vitamin C – Boosts immunity and promotes collagen production.
Calcium, potassium, and magnesium – Support heart and bone health.
Fiber (especially pectin) – Aids digestion and promotes gut health.
2. Antioxidant Powerhouse:
Contains flavonoids and d-limonene, powerful antioxidants that help fight free radicals, reduce inflammation, and may lower the risk of chronic diseases.
3. Supports Digestion:
The bitter compounds in the peel stimulate bile production, improving digestion and fat break down.
4.Antibacterial & Antifungal Properties:
Natural compounds in the peel can help fight harmful microbes.
6. Skin & Hair Benefits:
When used in scrubs or masks, lemon peel can brighten skin, fight acne, and reduce excess oil.
A lemon peel rinse may add shine to hair and help control dandruff.

Ingredients

• 1 cup Lemon Peel
• 1½ cup Sugar
• 1 cup Jaggery.
• 1 tsp. Red Chilli powder.
• ¼ tsp. Turmeric powder
• ⅛ tsp. Asafoetida powder

Method

1. After making lemon juice cubes , we had kept lemon peels aside. Let’s  use these lemon peels for making pickle.
2. Chop all peels into small pieces and then grind it in to paste . Strain this paste with the help of strainer so that uncrush peel you can discard. I forgot to strain so you can see tiny uncrushed peels in the photo.
3. In a mixing bowl mix this paste with sugar and jaggery.
4. Mix all spices thoroughly and keep this bowl under harsh sunlight for 6-7 hours or heat the pan on slow flame, please do not over heat just till sugar dissolves and you will get sauce type consistency. Lemon peel pickle is ready.
5. Store the pickle in the refrigerator in a glass jar.

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