Category: Pickle

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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Amla, yellow turmeric (Curcuma longa), and white turmeric (Curcuma zedoaria) pickle is a powerful probiotic and medicinal food with numerous health benefits. The combination enhances digestion, immunity, and overall wellness.

Amla is rich in vitamin C, strengthening immunity. It enhances stomach acid regulation, preventing constipation. It also helps to cleanse the liver, remove toxins and purify the blood. It controls the blood sugar level. It helps to prevent premature ageing, reduce acne and improve skin glow. It strengthens hair roots, preventing hair fall and graying. Amla reduces cholesterol and blood pressure.

Yellow and white turmeric have anti bacterial and anti viral properties. They act as natural probiotics for a healthy gut. White turmeric reduces bloating, acidity and indigestion Both turmeric are powerful anti inflammatory agents helping with joint pain, arthritis and swelling. They help to clean the liver, remove toxins and purify the blood. White turmeric is excellent for cleansing mucus and improving lung health.Helpful in conditions like Asthma, cough and sinus issues. Both turmeric prevents clogging of arteries and improves circulation.

Ingredients

• 1 kg. Amla
• 1 kg mix Yellow And White Turmeric.
• 4 tsp. Salt.

Method

1. Wash and wipe all Amla and cut them into small pieces. Keep aside.
2. Wash, peel and again wash Turmeric and then chop them into small pieces.
3. Marinate Amla as well as Turmeric with salt. Mix them and keep aside for one day.
4. Next day stir thoroughly and store in a glass jar. Keep them in the refrigerator for a fresh and crunchy taste.
5. Every day consume 1 tbsp. with breakfast or in lunch to improve  digestion and immunity.

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Lila mari nu athanu.

Harvesting season of Green peppercorns is from November to February. So buy in the month of December for the best taste, texture and colour.  Green peppercorns contain piperine, which stimulates the release of gastric juices, aiding digestion and reducing gastrointestinal discomfort.Rich in vitamins C and K, green peppercorns help neutralize free radicals, reducing oxidative stress and lowering the risk of chronic diseases. They provide essential nutrients such as iron, vitamin A, and potassium, supporting overall health. The piperine in green peppercorns has anti-inflammatory properties, potentially reducing inflammation-related conditions.

Ingredients

• 500 g. Green peppercorns.
• 1 lit. Khatu Pani

Method

1. Wash thoroughly and spread all peppercorns on the kitchen towel  for 1 hour.
2. Either cut the stalk of the peppercorns into 1 inch pieces or separate seeds from the stalk.. I always separate the seeds from the stalk.
3. Add all seeds in the  khata pani jar.
4. After 5-6 days seeds are ready to consume. Stir  two times every day. Store in a glass jar.

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Guvar fali or Cluster beans are rich in dietary fibre and low in calories. It contains Vitamin A,C,K and folate. Good source of iron, Calcium, Magnesium and Potassium. It contains antioxidants like flavonoids. Buy Guvar fali in the month of January

Ingredients

• 500 g. Guvar fali.
• 1 lit. Khatu Pani

Method

1. Separate mature guvar fali having mature seeds from tender guvar fali. Tender guvar fali be used for making sabji whereas mature one for making pickles.
2. Wash thoroughly and  wipe it with cloth.
3. Add all the Guvar fali in the khatu pani jar and keep aside for 4 – 5 days. Stir every day two times a day for even pickling.
4. Serve it with Rice or Roti.

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The harvesting season of the lotus stem is from the month of October to March. So buy in the month of February. Lotus stem cooling properties help to reduce heat in the body. Rich in antioxidants helps to detoxify and purify blood. High fibre contains help in digestion and pacifies vata imbalance. Vitamin C of it strengthens immunity.

Ingredients

• 500 g. Lotus Stem.
• 1 lit. Khatu Pani

Method

1. Wash thoroughly 2-3 times.
2. Peel the stem and again wash and wipe.
3. Cut it into even slices .
4. Mix it with khatu pani and keep aside for 4-5 days but stir two times every day.
5. Serve it with rice or roti or mix it with other mixed pickles.

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Ingredients

• 500 gms Fresh mix raw White Turmeric and Yellow Turmeric.
• 4 Midium size Lemon or 8 -10 Lemon juice cubes.
• 2 tbsp. Salt.

Method

1. Soak fresh raw turmeric in water for 5 minutes . After 5 minutes wash it thoroughly.
2. Peel all the Turmeric and keep it in a bowl filled with water so that it won’t turn black.
3. Cut all turmeric into small pieces and marinate with salt and lemon juice.
4. Every day stir thoroughly in the morning and night.
5. After 4 days it is ready to store in a glass jar.
6. Keep this jar of pickled turmeric in the fridge so that you will get the fresh taste till the last piece.
7. Enjoy this pickled Turmeric with Roti, Bhakhri, Rice, Khichadi or as you wish.

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Salty and Sour water for preparing water  pickles like Boriya Gunda, Boriya lila mari, Boriya Guvarfali, Boriya keri, Boriya Lotus stem, Boriya kerda, Botiya Garmar, Boriya haldaramla, Boriya Gajar and/or other vegetables.

Ingredients

• 3 cup Water
• 1 cup Salt
• 1 tbsp. Turmeric powder.
• 20-25 Lemons

Method

1. Boil 3 cups of water in a sauce pan.
2. When water starts boiling add Salt in it. Stir continuously for 10 minutes.
3. Switch off the flame and add Turmeric powder. Keep aside to cool down.
4. Once it cools completely mix juice of 20 to 25 medium size Lemons.
5. Khatu pani is ready to use. You can use it to soak Raw Mangoes, Gunda, Green pepper pods, Guvar, Carrot or vegetables of your choice.

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