Top Pickle Recipes

TOP 50 PICKLE
RECIPES
Copyright 2015 by Ravi Sharma
All rights reserved. No part of this publication may be reproduced,
distributed, or transmitted in any form or by any means, including
photocopying, recording, or other electronic or mechanical methods,
without the prior written permission of the publisher, except in the case of
brief quotations embodied in critical reviews and certain other
noncommercial uses permitted by copyright law.
Contents
1. Nimmakaya karam 27. Lemon Pickle
28
2. Fenugreek leaves pickle . Cilantro Leaves Pickle
29
3. Amaranth Leaves Pickle . Cilantro Tamarind Pickle
30
4. Red Cabbage Pickle . Vakkaya Pickle
31
5. Spinach Pickle . Lemon Cucumber Pickle
32
6. Pickled Chilies . Ash Gourd Pickle
33
7. Cauliflower Pickle . Sesame Mango Pickle
34
8. Chilies in Mustard Sauce . Dabbakaya Pickle
35 Seasoned Green Chiles in
9. Pickled Baby Ginger . Coriander
10. Sun Dried Tomato Pickle Powder
11 36
. Simple Sorrel Leaves Pickle . Preserved Ginger Pickle
12 37
. Mirchi in Ajwain . Gooseberry Pickle
38. Mango in Panch Phoran
13. Simple Lemon Pickle Powder
14 39
. Sweet Ginger Lemon Syrup . Bitter Gourd Pickle
15 40
. Simple Garlic Pickle . Quick Lemon Juice Pickle
16 41
. Easy Ginger Garlic Pickle . Chickpeas Mango Pickle
17 42
. Cranberry Pickle . Preserved Amla Pickle
18 43
. Tamarind Ginger Pickle . Green Tomato Pickle
19 44
. Garlic Mango Pickle . Salted Mango Pickle
20. Cucumber Pickle 45. Fenugreek Mango Pickle
21. Cashew Mango Pickle 46. Ginger Mango Pickle
22 47
. Tindora Pickle . Ground Mango Pickle
23 48
. Simple Sorrel Leaves Pickle . Carrot and Bean Pickle
49
24. Mango Fenugreek Pickle . Chillies in Cumin Powder
25 Amla Pickle 50 Ginger Yogurt Chutney
. .
26. Mango Pickle
1.NIMMAKAYA KARAM
Ingredients:
urad dal 1/2 cup

dry red chillies
6-8 lemon juice
6-8tbsps salt to
taste
Method of preparation:
Heat pan, add urad dal, red chillies and fry until dal
turn light brown. Cool to room temperature and grind
into fine powder.
In a bowl take the sufficient amount of powder and add lemon
juice and salt.
2.Fenugreek leaves pickle
Fenugreek leaves pickle(Menthikura pacchadi)
Ingredients:
fenugreek leaves 1whole

bunch red chillies 6-8
urad dal 3-4tbsps
tamarind lemon
sized ball jaggery 5-
6tbsps
sesame seeds
1tbsp garlic 3-
4cloves
oil for
frying
salt to
taste
Method of
preparation:
Wash fenugreek leaves thorougly and fry in little amount of oil for
about 10minutes. Heat 1tbsp of oil in a pan and fry red chillies,
urad dal together.
Grind the fried red chillies, urad dal along with fried fenugreek leaves, tamarind,
jaggery with sufficient amount of salt into paste with required amount of water.
Add sesame seeds and garlic pods to this mixture and grind
for 3-4seconds. Serve with hot rice and ghee.
3.Amaranth Leaves Pickle
Thotakura Avakaya
Ingredients:
Thotakura/ Amaranth leaves/ Red spinach 1 bunch

Raw Mango 1
Garlic 5 big pods
Fenugreek seeds 1 tsp
Mustard seeds 3 tsps
Red chilli powder 1 cup
Salt 1/2 cup
Oil 1 cup
Wash, pat dry and chop amaranth leaves roughly.

Peel and grate mango discarding the seed.
Heat a pan, add fenugreek seeds until light brown, then add
mustard seeds. Stir for few seconds and grind into fine
powder along with garlic pods.
Heat 2 tbsps of oil in a pan, add amaranth leaves and cook

covered for a minute. Remove the lid, stir and cook for another
minute or until the leaves become soft. Now add the above
ground powder.
Stir fry for a minute before adding red chilli powder, salt and
remaining oil.
Finally add grated mango and remove from heat after

mixing thoroughly. You can serve it immediately with hot
rice.
Notes: Wait for a day for the pickle to absorb all the juices.
Will stay fresh for few weeks if amaranth leaves pickle is kept in a
tight container, and stored in the refrigerator.
4.Red Cabbage Pickle
Ingredients:
Red cabbage 1
Oil 2 tbsps
Red chillies 4
Urad dal 3 tbsps
Oil 1 tbsp
Sesame seeds 2 tsps
Salt to taste
Wash and chop red cabbage

coarsely. Heat oil and add
chopped red cabbage.
Saute for few minutes or until you can smell the fried
cabbage.
Heat oil and saute broken red chillies, urad dal until the dal
turns light brown.
Heat few drops of water in a skillet, add sesame seeds and saute until
they turn light brown.
Grind red chillies, urad dal and sesame seeds in a blender.

Now add fried red cabbage, salt and grind into somewhat
smooth paste. Serve with hot rice.
Notes: Adding water to sesame seeds make them pop up nicely.

5.Spinach Pickle
Palakura Pacchadi
Ingredients:
Spinach/ Palakura/ Palak 1 bunch

Oil 2 tbsps
Red chillies 4
Urad dal 3 tbsps
Tamarind extract 1 tsp
Oil 1 tbsp
Sesame seeds 2 tsps
Salt to taste
Wash thoroughly and chop spinach

coarsely. Heat oil and add chopped
spinach.
Saute for few minutes or until spinach loses most of the
water.
Heat oil and saute broken red chillies, urad dal until the dal turns light
brown.
Heat few drops of water in a skillet, add sesame seeds and saute until
they turn light brown.
Grind sesame seeds in a blender, then add red chillies and urad dal.
When they grind into fine powder, add tamarind extract and salt.
Finally add fried spinach and grind into paste.
Notes: Stays for a week or more if stored tight and in a refrigerator.

6.Pickled Chillies
Ooresina pacchimirapakayalu
Ingredients:
Green Chillies 10
Lemons 2
Salt 1 tbsp
Remove stems, wash green chillies and pat

them dry. Squeeze the juice out of lemons,
add salt and stir well. Stir in green chillies
and close the lid.
Let it stay for 3-6 days.
You get a very tangy and somewhat spicy chillies for

your curd rice.
Notes: Select light green, tender green chillies if you

can.
7.Cauliflower Pickle
Ingredients:
Cauliflower florets 10-15

Red chillies 3
Urad dal 2 tsps
Lemon juice 1 tbsp
Salt to taste
Talimpu:
Chana dal 1 tsp

Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Oil 1 tbsp
Method of
preparation:
Break cauliflower into small florets.
Wash and pat them dry.
Dry roast red chillies, urad dal and grind into fine powder.
In a deep bowl, add cauliflower florets, ground powder, lemon juice and
salt.
Heat oil, add chana dal, urad dal, mustard seeds.

When dal turns light brown, remove from heat and add this to above
cauliflower mixture. Mix thoroughly and store in a tight container.
Notes: For this pickle to stay for weeks, store in refrigerator.

8.Chillies in Mustard Sauce
Aava lo mirapakayalu
Ingredients:
Tender Green Chillies 10

Mustard Seeds 1 tbsp
Red Chilli Powder 1/2 tsp
Lemon Juice 1 tbsp
Salt to taste
Wash and pat dry green chillies.

Make a slit in stomach of green chillies without seperating them
from the stem.
Grind mustard seeds into smooth powder in a blender.

In a deep bowl, add mustard seeds powder, red chilli powder,
lemon juice and salt. Now add slit green chillies and mix
thoroughly.
Let it stay in a tight container for few hours before you use.
Notes: Tender chillies doesnt have much seeds and so they go in

when you press them.
9.Pickled Baby Ginger
Mavidi allam
Ingredients:
Baby Ginger/ Mamidi allam 100 gms

Lemons 2
Salt 1 tbsp
Wash, peel and julienne the baby ginger.

Squeeze the juice out of lemons, add salt
and stir well. Stir in baby ginger and close
the lid.
Let it stay for 3-6 hours.
You get a very tangy hot ginger for curd rice/ dal or
upma.
Notes: Select dark colored stiff roots.

10. Sun Dried Tomato Pickle
Endabettina Tomato Pacchadi
Ingredients:
Sun Dried Tomato halves 10

Fresh Ripe Tomato 1
Ginger 1/2 inch piece
Thick Tamarind Extract 1 tbsp
Red Chilli Powder 1 tbsp
Fenugreek seeds 1/2 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Garlic cloves 2
Asafoetida 1/2 tsp
Salt to taste
Talim
pu
Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds
1 tsp Cumin
seeds 1 tsp Oil
1 tbsp
Chop sun dried tomatoes roughly.
Peel and slice the garlic pods into circles.
In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until the
fenugreek seeds turns light brown.
Using a spice blender, blend together roasted fenugreek seeds, mustard seeds,
cumin seeds along with asafoetida and salt.
Wash and chop tomato roughly.

Peel and chop ginger finely.
Grind the tomato along with ginger into smooth paste.
Heat wide pan, add ground tomato ginger paste, tamarind extract, ground
spice powder, red chilli powder and chopped sun dried tomatoes.
Reduce the mixture to somewhat thicker texture by placing on high heat and
adjust salt.
In another small pan, add garlic circles and all talimpu ingredients in order.
When dal turns light brown and seeds splutter, add this talimpu to
above tomato mixture. Serve with rice or use it as dosa spread.
Notes: Store tight and refrigerate to stay fresh for weeks.

11. Simple Sorrel Leaves Pickle
Menthi Gongura
Ingredients:
Indian Sorrel Leaves/ Gongura Aku 25-30

Mustard seeds 2 tsps
Fenugreek Seeds 1 tbsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3 tbsps
Heat pan on medium low, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine
powder.
Wash and pat dry sorrel leaves.

Chop them roughly if they are too big.
Heat oil in a wok on medium low, add mustard seeds and
let them crackle. Then add fenugreek seeds powder and
red chilli powder.
After a few seconds add Indian sorrel leaves.
Stir fry for few seconds before adding salt and

turmeric powder. Let all the leaves wilt and absorb
the flavours.
Mix thoroughly and serve with rice or roti.
Notes: Store tight and it stays for weeks.

12. Mirchi in Ajwain
Vaamu Lo Mirapakayalu
Ingredients:
Fresh Green Chillies 10-15

Ajwain 2 tbsps
Oil 3 tbsps
Salt to taste
Wash and slit the green chillies in the stomach without cutting
them into half.
With a mortar and pestle, mash ajwain and salt gently.

Stuff each chilli with ajwain and salt mixture.
Sometimes i just mix them together.
In a clean jar, add the stuffed chillies and oil.

Mix thoroughly and store tight for days.
Serve after few hours with rice or dal.
Notes: Choose chillies that are mild, tender and small.

13. Simple Lemon Pickle
Nimmakaya Karam
Ingredients:
Lemon 1
Urad dal 1/2 cup
Whole dried red chillies 5-8
Salt to taste
Oil 1 tsp
Heat oil in a skillet on medium low, add broken

red chillies. After few seconds add urad dal and
mix well.
When dal turns light brown, cool down the mixture to room
temperature.
Grind into somewhat fine powder adding sufficient salt and squeeze
in lemon juice.
Serve with rice, roti, idly, dosa etc
Notes: If you already made urad dal powder, then just squeeze the
lemon and add salt.
14. Sweet Ginger Lemon Syrup
Allam Barapa/ Allam Murabba
Ingredients:
Ginger 3 inch piece

Jaggery (grated)/ Metthani Bellam 1 cup
Lemon juice 1-2 tbsps
Pure ghee 1 tbsp
Wash, peel and finely chop ginger.
Heat ghee in a pan on low heat, add chopped ginger and let it brown
for few seconds. Then add lemon juice and grated jaggery.
Stir continuously until the mixture comes to a bubble.
When the consistency of the mixture is thick like honey,
remove from heat. Cool and store tight for months.
Notes: Taken spoonful like medicine for bad throat, cough, cold
(say for winter)
15. Simple Garlic Pickle
Vellullipaya Karam
Ingredients:
Garlic 3-5 pods

Salt 1 tbsp
Oil 3 tbsps
Remove skins and mash the garlic pods.

In a bowl, mix mashed garlic, red chilli powder, salt and
oil thoroughly.
Serve with rice or rice roti or wada
Notes: Prepare fresh when needed.

16. Easy Ginger Garlic Pickle
Allam Vellulli Karam
Ingredients:
Ginger 1 inch piece

Garlic 2-4 pods
Whole Dried Red Chiles 12-15
Salt to taste
Oil 5 tbsps
Wash, peel and chop ginger coarsely.

Peel and chop garlic coarsely.
Remove stems and break dried red chilies into two.
Using a blender, grind ginger, garlic, red chillies and salt into somewhat fine
powder without adding any water.
Heat oil in small pan until its smoking hot.
Pour into the bowl containing blended ginger garlic mixture.

Serve with dosa, upma or anything for that fresh gingery taste.
Notes: Store tight and refrigerate for months.

17. Cranberry Pickle
Ingredients:
Cranberries 1/2 cup

Mustard seeds 1 tsp
Fenugreek Seeds 1 tsp
Salt to taste
Oil 3-5 tbsps
Heat pan on medium low, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine
powder.
Wash and pat dry cranberries.

Chop them into quarters after removing any hard ends.
In a mixing bowl, add chopped cranberries, red chilli powder, turmeric
powder and salt.
Heat oil in a wok on medium low, add mustard seeds and

let them crackle. Then add fenugreek seeds powder and
remove from heat.
Cool the oil to room temperature and pour into cranberries mixture.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to
develop.
Serve with rice, roti, idly
Notes: Store tight and refrigerate.

18. Tamarind Ginger Pickle
Allam Pacchadi
Ingredients:
Ginger 5-7 inch piece

Tamarind 2 inch sized ball
Green Chiles 2-3
Jaggery (grated) 2-3 tbsps
Turmeric Powder a pinch
Salt to taste
Talimpu:
Fenugreek Seeds Powder a pinch

Urad Dal a big pinch
Mustard Seeds a big pinch
Cumin Seeds a big pinch
Asafoetida a pinch
Oil 1 tbsp
Remove ends, wash and slice green chillies.

Peel and mash ginger thoroughly.
Soak tamarind in 2 cups of water and extract all the pulp

discarding any viens. Boil the tamarind extract until it thickens
a little.
Heat oil in a sauce pan, add all talimpu ingredients in order.

Then add sliced green chillies and mashed ginger.
Finally add reduced tamarind extract, jaggery, turmeric powder and salt.
Adjust the seasonings and boil for few more seconds.
Remove from heat, cool it down, store tight and refrigerate.
Serve with idly, dosa, vada.
Notes: Roast the fenugreek seeds until golden brown, powder them and store
tight for further use.
19. Garlic Mango Pickle
Vellulli Avakaya
Ingredients:
Garlic 15 20 pods
Raw Mango 1 cup chopped
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required
Peel all the garlic pods and keep aside.

Wash, clean and cut the raw mango along with the seed into big chunks.
Black mustard seeds are ground into fine powder with a pinch of salt (without salt
ground powder can turn bitter in no time).
In a mixing bowl, mix garlic pods, raw mango chunks, red chilli powder, black
mustard seeds powder, fenugreek seeds, turmeric powder and salt together with
few tbsps of sesame oil.
If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and
adjust the seasonings before following the below steps.
Then transfer all the mixed ingredients to a clean jar.
Leave the jar for 3 days and on 4th day add more sesame oil until all mango
chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 15 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the
pickle), the pickle stays for years.
Notes: If you already have mango pickle made, add few garlic pods into the pickle
and leave it for 3 5 days for the garlic pods to absorb the juices. Use as required.
20. Cucumber Pickle
Keera Dosakaya Pachadi
Ingredients:
Cucumber 1/2
Black Mustard Seeds 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Salt 1/2 cup
Oil 1 cup
Wash the cucumber thoroughly and pat it dry.

Peel the cucumber (if it has thick skin) and remove the ends and seeds (if
seeds are too many). Chop the cucumber into big chunks.
Grind mustard seeds into somewhat fine powder with a pinch of salt.
In a mixing bowl, mix cucumber chunks, mustard seeds powder, red chilli
powder, fenugreek seeds powder and salt together with little oil.
When everything is thoroughly mixed, taste and adjust the
seasonings if required. Remove into sterilized jar, pour remaining
oil and keep the jar tight.
The pickle matures in few hours but stays for only few days.
Notes: Can use any kind of cucumber (kirby, reuglar, japanese or english
cucumber) for this pickle.
21. Cashew Mango Pickle
Jeedipappu Mamidikaya Koru Pacchadi
Ingredients:
Raw Mango 1
Cashews 1/2 3/4 cup
Garlic 3 pods
Roasted Fenugreek Seeds Powder a big pinch
Roasted Cumin Powder 1/2 tsp
Red Chile Powder 2 tbsps
Salt 2 tbsps
Talimpu:
Chana Dal 1/2 tsp

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a pinch
Sesame Oil 1/2 3/4 cup
Wash, peel and grate the mango.

In a mixing bowl, add fenugreek powder, cumin powder, red chile
powder and salt. Mix thoroughly and add grated mango and
cashews.
Heat oil in a small pan, add all talimpu

ingredients in order. When chana dal changes
color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in

a tight jar. Ready to use after a few
hours of standing time.
This mango cashew pickle stays for a week or two if refrigerated.
Notes: Make sure raw mango is sour.

22. Tindora Pickle
Dondakaya Avakaya
Ingredients:
Tindora / Tendli 15 20
Turmeric Powder a pinch
Salt 1/2 cup
Lemon Juice 2 4 tbsps
Oil 1 cup
Wash tindora thoroughly and pat them dry.

Remove ends, chop each tindora vertically twice and then horizontally
once in the middle. Grind mustard seeds into somewhat fine powder
with a pinch of salt.
In a mixing bowl, mix mustard seeds powder, red chilli powder, fenugreek
seeds powder, turmeric powder and salt together.
Stir in tindora pieces and oil.
seasonings if required. Tightly store in a sterilized jar. Add lemon
juice if you wish.
This pickle matures in few hours and stays fresh for few weeks
if refrigerated. Lightly fry the tindora in oil before adding to
spices for the pickle to stay longer.
Notes: Instead of using plain oil, temper the pickle with mustard seeds and
asafoetida.
23. Simple Sorrel Leaves
Pickle
Gongura Pachadi
Ingredients:
Sorrel Leaves 8 cups packed

Urad Dal 1 tbsp
Whole Dried Red Chiles 6 10
Garlic 6 pods
White Sesame Seeds 1 tbsp
Salt to taste
Oil as required
Pluck sorrel leaves from the hard stem, wash and

pat them dry. Remove stems and seeds from the
dried red chillies.
Peel, remove hard ends of garlic pods.
Heat a tbsp of oil in a pan, add sorrel leaves and fry them on
medium flame until soft. Heat half a tsp of oil in an empty pan, add
urad dal and dried red chillies.
Fry them on medium flame until the dal turns light brown and red chillies look
crisp.
Once cooled, grind the fried sorrel leaves, urad dal and red chilli mixture and
salt into smooth paste without adding any water.
Heat a tbsp of oil in a nonstick pan, add garlic cloves.
When they start to change color, add ground sorrel leaves mixture
and sesame seeds. Fry the whole pickle for a minute adding more oil
if required.
Store tight in a clean jar and this pickle stays for a year if taken
pickling precautions. Serve with steamed rice and a thick slice of
onion.
Notes: Add sliced onion in oil along with garlic cloves if you wish but this
reduces the pickle life.
24. Mango Fenugreek Pickle
Mamidikaya Menthi Mukkalu
Ingredients:
Mango 1
Red Chile Powder 2 tbsps
Salt 1 tbsp
Mustard Seeds 1 tsp
Oil 6 tbsps
Roast fenugreek seeds in a pan without oil until they turn golden brown.
Cool and grind roasted fenugreek seeds into fine powder.
Peel and chop raw mango into small cubes (around 1 1/2 cups).
In a mixing bowl, mix chopped raw mango, turmeric powder, red chilli powder
and salt together.
Heat oil in a pan, add mustard seeds.
When mustard seeds almost stop spluttering, add fenugreek
seeds powder. Pour this hot oil onto the raw mango pieces and
keep covered for few minutes. Once cooled to room
temperature, remove onto a clean jar and store tight. Stays
fresh for few weeks if refrigerated.
Notes: Adjust all the seasonings according to the sourness of

the raw mango.
25. Amla Pickle
Marigina Usirikaya Pachadi
Ingredients:
Gooseberry / Amla (fresh/ frozen) 12

Urad Dal Red Chile Powder 2 tbsps
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves a few (optional)
Turmeric Powder a big pinch
Asafoetida a big pinch
Salt to taste
Oil 1 1 1/2 Cup
Method of
preparation:
Wash, clean and pat dry gooseberry.
Using a paring knife, make small cuts in gooseberry without breaking it down.
Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves ,
fenugreek seeds powder and asafoetida.
Then add gooseberry, turmeric powder and salt.
Lightly cover and cook for about 3 5 minutes or until gooseberry
turns soft from inside. Uncover, remove from heat and cool the mixture
to room temperature.
Now add urad dal red chilli powder and mix
thoroughly. Store in a clean long jar and
always refrigerate.
Adjust salt every two days to avoid spoilage.
Notes: Make sure the pickled gooseberry is soaked in its own oil at all times.
26. Mango Pickle
Avakaya / Aavakaaya
Ingredients:
Raw Mango 1
Salt 2/3 cup
Oil 2 cups (app.)
Wash, clean and pat dry mango.

Cut the raw mango with the seed into big chunks.
If the mango is not sour enough, reduce the quantity of salt.

In a clean mixing bowl, mix raw mango chunks, red chilli powder, black mustard
seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are
completely soaked. Seal the jar with a muslin cloth and leave it 5 10
days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the
pickle), the pickle stays fresh for a year.
Notes: Grind black mustard seeds with a pinch of salt once the mango pieces
are chopped else the powder might turn sour.
27. Lemon Pickle
Nimmakaya Uragaya
Ingredients:
Lemons 12
Salt 125 gms
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Oil 1 tbsp
Wash and pat dry lemons.

Once completely dried, squeeze the juice out of half of the lemons
into a mixing bowl. Cut the other half of the lemons vertically twice.
If the lemon slices are too big, cut them into half.
Add the cut pieces, turmeric powder and salt into the lemon juice bowl
and mix thoroughly.
Place all the mixed ingredients into a clean dry jar,
cover and store. On third day, place the jar under direct
sunlight for 3 days.
If the sun is too bright, one day will
do the job. Store the sun dried lemon
pickle in a dry place.
This pickle stays for a year if taken pickling precautions.
When necessary, take 3 tbsps of above lemon pickle and red chilli powder
into a small bowl. Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and
add to above bowl. Mix thoroughly and serve.
Notes: Thick skinned lemons take more time to mature.

28. Cilantro Leaves Pickle
Kotthimera Ooragaya
Ingredients:
Cilantro 2 cups packed

Whole Red Chiles 10 15
Freshly Squeezed Lemon Juice 1/4 cup
Salt app. 1/2 cup
Oil 1 cup
Clean, wash, remove stems and pat dry cilantro.

Once completely dried, cilantro needs to be finely
chopped.
Heat tsp of oil in a pan, add fenugreek seeds and

broken red chillies. Fry until red chillies change color
and remove from heat.
Make sure not to burn the spices which spoils the whole
pickle.
Cool the fried ingredients and grind them into fine powder in a
spice blender.
In a mixing bowl, add chopped cilantro, ground spice powder,

lemon juice and salt. Mix thoroughly and slowly stir in oil. Taste
and adjust the seasonings if required. Store the cilantro pickle in a
tight sterilized jar and it stays fresh for few months.
Notes: Stir in white sesame seeds at end if you wish

29. Cilantro Tamarind Pickle
Kotthimera Chintapandu Avakaya
Ingredients:
Cilantro 2 cups packed

Tamarind Extract 4 tbsps
Whole Red Chiles 10 15
Salt around 1/2 cup
Oil 1 cup
Clean, wash, remove stems and pat dry cilantro.

Once completely dried, cilantro needs to be finely
chopped.
Heat tsp of oil in a pan, add mustard seeds, fenugreek seeds and
broken red chillies. Fry until red chillies change color and remove
from heat.
Cool the fried ingredients and grind them into fine powder.
Heat tbsp of oil in the same pan, add chopped cilantro and fry until it
completely wilts. Then add tamarind extract, ground spice powder
and salt.
Once the mixture comes to a bubble, add oil and remove from heat.
Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays
fresh for few months.
Notes: Make sure not to burn the spices which spoils the whole pickle.
30. Vakkaya Pickle
Vakkaya Avakaya
Ingredients:
Vaakaya 1 cup
Mustard seeds 2 tbsps
Salt 2 tbsps
Oil 3-5 tbsps
Talimpu:
Chana Dal 1 tsp

Oil 1 tsp
Heat pan on medium flame, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine powder
along with mustard seeds.
Wash and pat dry vaakkaya.

Halve and deseed vaakkaya (seeds are quite bitter).
In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek
mustard powder, turmeric powder and salt.
Heat oil in a small pan on medium flame, add all talimpu

ingredients in order. When chana dal changes color, add this
to above pickle bowl.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly
Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life.
31. Lemon Cucumber Pickle
Dosakaya Avakaya
Ingredients:
Lemon Cucumber 1 small

Fenugreek Seeds Powder a pinch
Salt 1/3 cup
Oil 1 cup
Wash the cucumber and pat it dry.

Remove ends, deseed and chop cucumber into small pieces.
Grind mustard seeds into somewhat fine powder with a pinch of salt.
In a mixing bowl, mix chopped cucumber, mustard seeds powder, red chilli
powder, fenugreek seeds powder and salt together with little oil.
seasonings if required. Remove into sterilized jar, pour remaining
oil and close the lid.
The pickle matures in an hour and stays for only few weeks if refrigerated.
Notes: Taste a piece of cucumber to make sure its not sweet.

32. Ash Gourd Pickle
Boodida Gummadikaya Avakaya
Ingredients:
Ash Gourd / Winter Melon 7 x7 inch piece

Turmeric Powder a big pinch
Garlic 20 pods
Lemon Juice 4 tbsps
Salt 1/4 cup
Oil 1 cup
Pat dry, remove seeds and finely chop ash gourd.

Peel the garlic pods.
In a mixing bowl, mix chopped ash gourd, mustard seeds powder, red chilli
powder, turmeric powder, garlic pods, lemon juice and salt together with half of
oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.
Remove the pickle into sterilized jar and pour in the
remaining oil. Use the pickle after few hours.
Ash gourd pickle stays for few weeks if well preserved.
Notes: Make sure ash gourd is not too tender.

33. Sesame Mango Pickle
Nuvvu Pindi ooragaya / Nuvvulu vuragaya
Ingredients:
Sour Raw Mango 1

Red Chile Powder 1 cup
White Sesame Seeds Powder 1 cup
Salt 3/4 cup
Sesame Oil 2 cups
Wash, clean and pat dry mango.

Cut the raw mango with the seed into big chunks.
If the mango is not sour enough, reduce the quantity of salt.

In a clean mixing bowl, mix raw mango chunks, red chilli powder, sesame
seeds powder and salt together with half a cup of oil.
Leave the jar for 3 days and on 4th day add remaining oil until most of the
mango chunks are soaked. Seal the jar with a muslin cloth and leave it 5 10
days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (moisture spoils
the pickle), the pickle stays fresh for a year.
Notes: White sesame seeds powder is nothing but the finely ground white
sesame seeds.
34. Dabbakaya Pickle
Dabbakaya Ooragaya
Ingredients:
Dabbakaya 2
Salt 125 gms
Roasted Fenugreek Powder 1/2 tsp
Red Chile Powder 2 tsps
Oil 1 tbsp
Wash and pat dry dabbakayalu.

Once completely dried, squeeze the juice out of one dabbakaya
into a mixing bowl. Cut the other dabbakaya into big chunks.
Add the chunks, turmeric powder and salt into the mixing bowl containing juice
and mix thoroughly. Place all the mixed ingredients into a clean dry jar, cover
and store.
On third day, place the jar under direct sunlight for 3 days stirring at the
beginning of each day. This pickle stays for years if taken pickling
precautions.
When ready to serve, take 3 tbsps of matured dabbakaya pickle and red chilli
powder into a small bowl. Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and
add to pickle bowl. Mix thoroughly and serve.
Notes: Since the skin is too thick, pickle needs at least 10 15 days to mature.
35. Seasoned Green Chiles in Coriander
Powder
Dhaniyala Podilo ooresina Mirapakayalu
Ingredients:
Indian Green Chillies 15 20 app.

Coriander Seeds 3/4 cup
Salt 1/2 cup
Oil 1 cup
Roast coriander seeds in a shallow pan until aromatic and grind them into fine
powder once completely cooled.
Remove stems, wash and pat dry green chillies.

Once completely dried, slit the green chillies in the middle with its tail intact.
In a dry glass jar, add green chillies, coriander powder and salt.
Pour oil all over the top and seal the lid.
Leave the jar for 3 6 days by stirring each day.
Serve with hot steamed rice, plain dal and ghee.
Stays for couple of months fresh if kept in a dry place.
Notes: Choose tender green chillies for this recipe, if you can
36. Preserved Ginger Pickle
Allam Pachadi
Ingredients:
Ginger 250 gms

Tamarind 250 gms
Jaggery (grated) 500 gms
Asafoetida 1/2 tsp
Dried Red Chiles 10 15
Salt to taste
Oil 1/2 cup
Wash, peel and pat dry ginger.

Roughly chop the dried ginger and mash it
thoroughly. Pat it dry again and make sure
its dried completely.
Boil tamarind in half a cup of water and once cooled, extract all the thick juice
discarding any pulp.
Shallow fry dried red chillies, fenugreek seeds and mustard seeds separately in
a pan until aromatic. Cool the roasted ingredients and grind them together into
fine powder using a spice grinder.
Heat oil in a pan, add asafoetida and remove from heat.
Blend dried ginger, jaggery, tamarind juice, ground powder, turmeric powder
and salt into smooth paste.
Pour the tempered oil onto the ground ginger pickle and
mix thoroughly. Remove onto a clean dry jar and store
tight.
Serve with idly, dosa, utappam or simply plain
steamed rice. Stays fresh in a refrigerator for
few months.
Notes: Make sure to adjust the ingredients (more ginger, less jaggery, more
spice) according to your preference.
37. Gooseberry Pickle
Usirikaya Nilava Pachadi / Amla Pickle
Ingredients:
Gooseberries / Amla 2 cups

Turmeric Powder 2 tbsps
Salt 3/4 1 cup
Cumin Seeds 1 tsp
Fresh Red / Green Chiles 2
Cilantro few sprigs
Clean, wash, pluck and pat dry cilantro leaves.

Remove stems, wash and pat dry green chillies.
Wash gooseberries and pat them dry.

Leave the gooseberries under sun for few hours if possible to make sure they
are completely dried. Use a knife to make multiple deep slits on each
gooseberry.
Apply turmeric powder and if possible pound the gooseberries a
little with pestle. Traditionally, big mortar and pestle is used to
pound the gooseberries.
Store all the mashed gooseberries in a clean dry ceramic
jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands
and discard the seeds. Layer the picked gooseberries with salt and store
tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.
When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chilies in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.
Notes: If using frozen gooseberries, make sure to dry them under sun for a little
longer and remember to use the pickle made of these within a few days.
38. Mango in Panch Phoran Powder
Aam Panch Phoran Achaar
Ingredients:
Raw Mango 1
Panch Phoran Powder 2 tbsps
Roasted Cumin Powder 1 tbsp
Red Chile Powder 1 tbsp
Turmeric Powder 1 tbsp
Salt as required
Mustard Oil 5 tbsps
Wash thoroughly and chop raw mango into 1 inch thick slices.
Discard the seed and preheat the oven to 325F.
Apply turmeric to the mango pieces and keep them aside for 10 20 minutes.
Arrange the mango slices on a baking tray and bake for 10 20 minutes.
Alternatively, dry the mango pieces under sun for a day or two.
In a mixing bowl, mix together panch phoran powder, roasted cumin powder, red
chilli powder and salt. Stir in lightly dried mango pieces and mustard oil.
Store tight in a dry jar and let the mango panch phoran pickle mature
for couple of days. Serve mango in panch phoran powder with plain
rice or with any dal.
Notes: Make sure not to over dry the mango pieces.

39. Bitter Gourd Pickle
Kakarakaya Avakaya / Karele Achaar
Ingredients:
Bitter Gourd 2
Mustard Seeds 2 tbsps
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1/2 tbsp
Mustard Oil 1/4 cup
Canola Oil 1/2 cup
Salt as required
Grind mustard seeds into fine powder with few pinches of salt.
Wash, lightly scrape, remove ends and halve the bitter gourds vertically.
Remove any seeds inside the bitter gourd halves and chop bitter gourds into
very small pieces.
Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them
aside for at least an hour.
After an hour, tightly squeeze the bitter gourd pieces to discard all
the bitter juice. Put the squeezed bitter gourd pieces in a mixing
bowl.
Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and
salt (little less than 3 tbsps) to the above mixing bowl.
Mix everything thoroughly, adjust the seasonings and take contents of mixing
bowl into a clean dry jar. Heat both the oils till hot, pour both the hot oils into the
jar and stir.
Cool the bitter gourd pickle completely before
applying the lid. Store tight and let the bitter gourd
pickle mature for a day or two. Bitter gourd pickle
stays for months if refrigerated.
Notes: Make sure to leave the salted bitter gourd pieces for at least one hour
before proceeding with the recipe.
40. Quick Lemon Juice Pickle
Lemon pickles are quite famous all over India. Lemons generally need to be treated
with turmeric powder and salt for few days to make a pickle. In this recipe, lemon
juice is used instead of the lemon skin. Although the skin can be finely chopped
and added to the pickle (which needs at least 2 days of mature time). Here, lemon
juice is mixed with red chilli powder and salt. It is then tempered with hot oil and
spices. This lemon pickle is instant and generally made in small batches or
whenever necessary. Makes: 4 6 Servings
Ingredients:
Lemon 1
Red Chile Powder 1 tbsp
Salt to taste
Talimpu:
Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6 (optional)
Oil 1 tsp
Squeeze the juice out of lemon (around 2 tbsps) onto a

ceramic or glass bowl. Mix red chile powder and salt to the
freshly squeezed lemon juice.
Heat oil in a pan, add all talimpu ingredients in order.

When urad dal changes color, remove from heat and immediately add to
above lemon juice bowl.
Serve with dal rice or rasam rice or with plain idly or dosa etc
Notes: Make sure to adjust the thickness of the pickle by adding more or less
lemon juice.
Suggestions: Pickle is too runny Add more red chilli

powder to the pickle. Variations: Simple Lemon Pickle,
Preserved Lemon Pickle.
Other Names: Talimpu Pettina Nimmakaya Karam, Telika Nimma Karam,
Quick Nimboo Pickle.
41. Chickpeas Mango Pickle
Senagala Avakaya
Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with
multiple ingredients and various methods. In chickpeas mango pickle, raw black
or brown chickpeas are added along with mango pieces. Chickpeas soaks up
sourness from mango and heat from red chilli powder giving the pickle a different
dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle
to mature.
Makes: 4 5 Cups of Pickle
.
Ingredients:
Raw Black or Brown Chickpeas 1/2 Cup

Raw Mango 1
Powdered Black Mustard Seeds 2/3 cup
Salt 2/3 cup
Sesame Oil as required
Method of
preparation:
Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make
sure raw mango is sour enough.
In a mixing bowl, mix together red chilli powder, black mustard seeds
powder, fenugreek seeds, turmeric powder and salt.
Then stir in raw mango chunks with few tablespoons of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps. If
the mango is not sour enough, reduce the quantity of salt.
Leave the jar for 3 days and the next day stir in black chickpeas. Pour sesame oil
until all mango chunks are completely soaked in oil and give the pickle a good stir.
Seal the jar with a muslin cloth and leave it 15 30 days for the pickle to
develop and chickpeas to absorb all the flavors.
Chickpeas mango pickle stays fresh for an year and serve it with steamed rice or
idly or roti etc
Notes: Make sure to mix the pickle thoroughly every few months. Add more
sesame oil to make sure mango pieces are always in oil.
Suggestions: If chickpeas is raw even after a month, add more oil if required and
leave it to mature for few more days.
Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc
Other Names: Kaala Chana Aur Aam Ka Achaar, Pacchi Senagala Avakaya.
42. Preserved Amla Pickle
Usirikaya Pachadi
Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla
pickle has multiple versions. Here, amla is pounded with turmeric powder and
preserved along with salt. When necessary, small amounts of preserved pickle are
taken out. The preserved amla pickle is grinded along with few spices like cumin
seeds, green chillies and garlic pods. The prepared amla pickle is mixed with plain
steamed rice and consumed as a first course.
Makes: around a cup of gooseberry pickle
.
Ingredients:
Indian Gooseberry 2 Cups

Turmeric Powder 2 tbsps
Salt 3/4 Cup 1 Cup
Green Chiles 1
Cumin Seeds 1/2 tsp
Garlic 2 pods
Clean, wash and pat dry fresh amla.

If possible, dry them under sun for few minutes.
Use a knife to make multiple deep slits on each
gooseberry.
Then mash the slitted gooseberries with mortar and pestle along with turmeric
powder.
Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and
discard the seeds.
Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with
a clean muslin cloth. If taken pickling precautions, this amla pickle stays for years.
Aged amla turns black as you can see in the above picture.
To prepare few servings when necessary, take half a cup of amla pickle out
of the storage jar. Grind the amla pickle with green chilli and cumin seeds.
Finally add garlic pods and give it a quick pulse.
Store the prepared amla pickle in a clean jar and it stays for
a month or two. Serve with plain steamed rice and dollop of
ghee.
Notes: Use the stored amla pickle when necessary or else the pickle spoils
easily when ground with garlic and all the spices.
Suggestions: If pickle needs more spice, grind it with more green chiles. Salt
acts as a preservative, so dont reduce the amount of salt in the gooseberry
pickle.
Variations: Gooseberry Pickle, Instant Amla Pickle.
Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.
43. Green Tomato Pickle
Pacchi Tomato Ooragaya
Green tomatoes are unripe tomatoes. Since the unripe tomatoes are raw, this
pickle stays for couple of weeks. This is simple green tomato pickle made by
chopping up the green tomatoes and mixing it with coarsely ground garlic, red
chilli powder and salt. Sesame oil is generally used as a pickle base since it
enhances the flavor of the pickle.
Makes: around 1 Cup of green tomato pickle
Ingredients:
Green Tomatoes 4 5 small

Garlic 10 medium Pods
Red Chile Powder 1 heaped tbsp
Salt 1/2 tbsp
Sesame Oil 2 tbsps
Clean, wash and pat dry green tomatoes.

Once dry, chop the green tomatoes into small pieces.
Peel, remove hard ends and roughly chop garlic pods.
Grind the garlic pods coarsely in a spice grinder.
In a clean and dry mixing bowl, add chopped green tomatoes, ground garlic, red
chile powder and salt. Use a pestle to slightly mash all the ingredients till
tomatoes leave little juice.
Pour sesame oil on to the mashed pickle and mix
thoroughly. Take the pickle into a clean dry jar
and store tight.
Use green tomato pickle after a day.
Notes: Green tomato pickle stays fresh for couple of weeks if taken pickling
precautions.
Suggestions: If pickle needs more salt or red chile powder, add them. Make sure
green tomatoes are not too juicy.
Variations: Chop the tomato very fine to reduce the mature time. You can also
make talimpu at end with mustard seeds and curry leaves if you wish.
Other Names: Unripe Tomato Pickle, Simple Raw Tomato Pickle.
44. Salted Mango Pickle
Uppu Avakaya
Mango pickle is the most famous Indian pickle. There are tens of varieties of
mango pickle and this is one of those especially made in Andhra Pradesh. Here,
salted mango pickle is not supposed to contain red chilli powder or any other
spicing. Uppu Avakaya as it is called is made of sesame seeds which are roasted
till golden color and ground into fine powder, mustard seeds which are ground
finely, and salt. Makes: 4 5 of Salty Mango Pickle
Ingredients:
Raw and Sour Mango 3 Medium Sized

Roasted Sesame Seeds Powder 1 1/2 Cups
Mustard Seeds Powder 1/2 Cup
Salt 1/2 Cup
Sesame Oil 1 Cup app.
Wash thoroughly and pat dry raw mangoes.

Once completely dry, chop the mangoes into big chunks.
In a mixing bowl, mix together roasted sesame seeds powder, mustard

seeds powder and salt. Add the chopped mango into mixing bowl and
slowly stir in enough sesame oil.
Transfer all the contents to a clean dry jar and pour
remaining oil.
If the mango pieces are not soaked in oil, add more as
required. Give the pickle a quick stir, seal the jar and
store in a dark dry place. Let the pickle mature for
around two months before using it.
Notes: Make sure to add more oil as required to keep all the mango
pieces soaked in oil.
Suggestions: If pickle seems too salty, let it mature for couple of more
weeks before using. Variations: Sesame Mango Pickle, Mango Pickle,
Chickpeas Mango Pickle.
Other Names: Salty Mango Pickle.
45. Fenugreek Mango Pickle
Menthi Pindi Ooragaya.
Mango Pickle is the most prepared pickle in India. Mango pickle can be made with
multiple ingredients using various methods. In fenugreek mango pickle, fenugreek
seeds are roasted till beautiful golden color or till aromatic. The freshly roasted
fenugreek seeds are cooled and ground into fine powder. The chopped mango
pieces are mixed with the prepared spice powders and soaked in oil to mature.
Makes: around 2 Cups of Fenugreek Mango Pickle
Ingredients:
Raw Mango 1 large

Salt 1/3 cup
Fenugreek Seeds 2 tsps
Sesame Oil 1 Cup or more
Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make
sure raw mango is sour enough.
Roast fenugreek seeds in a heavy bottomed pan till golden brown
or till aromatic. Cool and grind the roasted fenugreek seeds into
fine powder.
In a mixing bowl, mix together red chilli powder, fenugreek seeds powder,
turmeric powder and salt. Then stir in raw mango chunks with few tablespoons
of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps.
If the mango is not sour enough, reduce the quantity of salt and if mango is too
sour, increase the salt. Then transfer all the mixed ingredients in to a clean
sterilized jar.
Pour sesame oil until all mango chunks are completely soaked in oil and give
the pickle a good stir. Seal the jar with a muslin cloth and leave it 15 30 days
for the pickle to develop.
Fenugreek mango pickle stays fresh for nearly an year.
Serve fenugreek mango pickle with steamed rice or idly or roti etc
Notes: Make sure to mix the pickle thoroughly every few months. Add more
sesame oil to make sure mango pieces are always in oil.
Suggestions: If pickle is too bitter, add tbsp of red chilli powder and enough salt
to the pickle and stir. Add oil if required.
Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc
Other Names: Menthi Ooragaya, Methi Dana Achaar.
46. Ginger Mango Pickle
Allam Avakaya.
Among the numerous recipes of mango pickle, ginger mango pickle is one of the
most famous. Ginger root spices up the mango pickle and gives this pickle a
distinct flavor. Ginger is finely grated and mixed along with chopped raw mango
pieces and various spices. This pickle matures in a week or two and stays fresh for
an year if taken pickling precautions.
Makes: around 2 Cups of Ginger Mango Pickle
Ingredients:
Ginger 6 8 inch long piece

Raw Mango 1 large
Salt 2/3 cup
Sesame Oil 1 1/2 Cup or as required
Method of
preparation:
Wash, pat dry, peel and finely grate ginger.
Clean, wash thoroughly, pat dry and chop raw mango along with its seed
into small chunks. If the mango is sour but not sour enough, reduce the
quantity of salt.
In a mixing bowl, mix red chile powder, black mustard seeds powder, fenugreek
seeds, turmeric powder and salt together with few tbsps of sesame oil.
Add grated ginger and raw mango chunks and mix thoroughly to let the spices stick
to the mango pieces. Then transfer all the mixed pickle ingredients into a clean
ceramic or glass jar.
Leave the jar for a day or two and on next day, add sesame oil until all mango
chunks are completely soaked.
Seal the jar with a muslin cloth or with a tight lid and leave it for 7 15 days for
the pickle to develop. Serve ginger mango pickle with idly, dosa or mix it with
plain steamed rice.
Notes: Black mustard seeds are ground into fine powder with a pinch of salt to
make black mustard seeds powder.
Suggestions: If pickle needs more ginger, add few more tbsps of freshly grated
ginger to the pickle and mix well.
Variations: If you have plain mango pickle made, add grated ginger into the
pickle and leave it for 3 5 days for the pickle to absorb all the juices.
Other Names: Allam Mavidikaya Avakaya.
47. Ground Mango Pickle
Tokkudu Magaya.
This is a complex version of mango pickle prepared from dried mango pieces. Raw
and sour mangoes are sliced and kept under sun till completely dried. Dried mango
pieces are ground into small pieces and mixed with other spices. The mango pickle
is finished by tempering oil with asafoetida and garlic pods. Makes: around 3 Cups
of Mango Pickle
.
Ingredients:
Raw Mango 6 Large

Red Chilli Powder 1/4 kg
Mustard Seeds 2 tbsps
Fenugreek Seeds 1 tbsp
Garlic 2 Whole Cloves
Asafoetida 1 tsp
Salt 1/4 Kg
Mustard Seeds 1 tsp
Dried Red Chiles 2
Sesame Oil 1/2 kg
Method of
preparation:
Break the garlic cloves and peel all the garlic pods.
Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on
medium heat for few seconds.
Once cooled to room temperature, grind mustard seeds and fenugreek seeds into
fine powder.
Peel, deseed and thickly slice the raw mango.

In a mixing bowl, mix raw mango slices, turmeric
powder and salt. Leave the mixing bowl covered for
3 days.
On 3rd day evening, squeeze off the liquid oozed out of the mango pieces and
collect the liquid into a bowl.
Tie the squeezed mango pieces in a muslin cloth.
Place the tied mango pieces on a high perforated plate and place a heavy weight
on the mango pieces. Next day, mix together the collected liquid and the liquid
obtained by putting a weight on the pieces. Place the obtained liquid under sun
for 3 days and later reserve the liquid.
Keep the squeezed out mango pieces under sun until they are left with no moisture
or until they can be broken easily.
Grind the dried mango pieces into small pieces using a grinder.
In a mixing bowl, mix together reserved liquid, red chilli powder, ground
mustard seeds powder and fenugreek seeds powder.
Then stir in the ground dried mango pieces into the mixing bowl.
Heat few tbsps of oil in a pan, add garlic pods.

Once garlic pods start to change color, add a tsp of mustard seeds, dried red
chiles and asafoetida. Once mustard seeds stop spluttering, add this to the
mango pickle bowl and mix thoroughly. Heat remaining sesame oil till smoking
point, add to the pickle and mix well.
Store ground mango pickle tight in a clean dry jar. Serve when required and this
pickle stays fresh for half an year.
Notes: Make sure to adjust salt according to the sourness of the mango pieces.
Suggestions: If the pickle is too salty even after a month add more red chilli
powder to it along with sufficient oil. If there is not enough oil in the pickle, heat
half a cup or more of oil to the smoking point and mix into the pickle.
Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and
Mango Pickle Chutney. Other Names: Tokkina Magaya.
48. Carrot and Bean Pickle
Carrot and Beans Pickle.
Carrots and fresh green beans are chopped into couple of inch long pieces. Mustard
seeds and coriander seeds are ground finely and mixed with lemon juice and oil.
Chopped vegetables are tossed in the prepared spices and left in sun light for
couple of days before the pickle is ready.
Makes: around 1 1/2 Cups of Carrot and Beans Pickle.
Ingredients:
Baby Carrots 7 or 1 Regular Carrot

Fresh Green Beans 5
Coriander Seeds 1 tsp
Lemon Juice 2 tsps
Salt to taste
Peanut Oil 1 tbsp
Wash, peel, remove ends and pat dry carrots.

Halve and thickly slice the carrots into 2 inch long pieces.
Clean well, remove ends, halve and chop the beans into 2
inch long pieces. Heat the oil a bit and cool it completely.
Grind mustard seeds and coriander seeds into coarse powder using a spice
blender.
In a mixing bowl, add the ground mustard and coriander seeds along with
turmeric powder and salt. Then add the chopped carrots and beans to the
mixture along with lemon juice and oil.
Mix everything well and transfer to a clean dry glass or ceramic or plastic jar.
Let the pickle sit for couple of days in sun light before using.
Serve carrot and bean pickle with yogurt rice etc
Notes: Make sure to take necessary pickling precautions to lengthen the pickle
life.
Suggestions: Make sure to leave the pickle for more time if any of the
ingredients seems raw and flavorless.
Variations: You can also add few tsps of red chili powder along with other
spices for extra spice. Any other thinly sliced raw vegetables can be added.
Other Names: Carrot and Bean Pickle.
49. Chillies in Cumin Powder
Jeera Mirchi.
Cumin seeds are roasted on low flame and ground into fine powder for fresh flavor.
Tender Green Chiles are stuffed with roasted cumin powder and mixed with lemon
juice. They are then stored in a jar with good amount of oil and left to mature for
couple of days before using.
Makes: 6 Chilies in Cumin Powder.
Ingredients:
Fresh Long Green Chilies 6

Cumin Seeds 3 tbsps
Lemon Juice 1 tbsp
Salt to taste
Mustard Oil 3 tbsps
Wash thoroughly, pat dry and slit green chillies with its stem and tail intact.
Heat a heavy bottomed pan on low flame, add cumin seeds and roast them until
aromatic or until the seeds darken a bit (around 4 minutes).
Cool the roasted cumin seeds completely to room temperature and grind them
into fine powder using spice blender.
Mix together roasted cumin powder, a tbsp of oil and
salt.
Take a tsp of the above cumin mixture and stuff it into green chillies.
Arrange the green chillies on a plate, add lemon juice and
remaining cumin powder. Mix well and pour the remaining oil over
the green chiles.
Alternatively, if you choose smaller green chillies, they can be transfered to jar
before adding oil.
Cover the plate with a plastic wrap or close it with another plate.
Leave the green chillies for couple of days to mature before using them.
Serve chillies in cumin powder with any dal rice or yogurt rice.
Notes: Make sure to choose fresh and tender green chillies as they tend to be
mildly hot. Dont over roast cumin seeds.
Suggestions: Stir the green chillies at least once every day. Add more oil if they
tend to dry out a bit.
Variations: Also check out some other variations of this simple green chilli pickle.
Green Chillies in Mustard Seeds Powder, Mirchi in Ajwain, Green Chillies in Lemon
Juice.
Other Names: Jeera Mirchi, Jeelakarra Mirapakayalu.

50. Ginger Yogurt Chutney
Allam Majjiga Pachadi.
Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of
yogurt is mixed with the ginger pickle along with chopped onion and green chilies.
This chutney is generally served with idly, dosa etc. as a quick fix.
Makes: around 6 Servings Ginger Yogurt Chutney.
Ingredients:
Preserved Ginger Pickle 1 tbsp

Small Onion 1/2
Green Chilli 1
Spring Onion 1
Plain Yogurt 3 tbsps
Peel and finely chop onion.

Wash, remove ends and finely chop spring onion.
Wash, remove stem and finely chop green chilli.
In a bowl, mix ginger pickle, chopped onion, spring onion, green chilli and yogurt
thoroughly.
Serve ginger yogurt chutney with dosa, rice, idly
Notes: Stays for a week or so if refrigerated.
Suggestions: Add more yogurt to the chutney if desired.

Variations: You can also add a tsp of lemon juice to the pickle if desired. Mango
Pickle Chutney is a good variation of this pickle which uses mango pickle.
Other Names: Allam Majjiga Pachadi, Ginger Yogurt Chutney.

Top Pickle Recipes

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Top Pickle Recipes

Uploaded by

Copyright:

Available Formats

TOP 50 PICKLE

urad dal 1/2 cup

Fenugreek leaves pickle(Menthikura pacchadi)

fenugreek leaves 1whole

Thotakura/ Amaranth leaves/ Red spinach 1 bunch

Wash, pat dry and chop amaranth leaves roughly.

Heat 2 tbsps of oil in a pan, add amaranth leaves and cook

Finally add grated mango and remove from heat after

Wash and chop red cabbage

Grind red chillies, urad dal and sesame seeds in a blender.

Notes: Adding water to sesame seeds make them pop up nicely.

Spinach/ Palakura/ Palak 1 bunch

Wash thoroughly and chop spinach

Notes: Stays for a week or more if stored tight and in a refrigerator.

Remove stems, wash green chillies and pat

You get a very tangy and somewhat spicy chillies for

Notes: Select light green, tender green chillies if you

Cauliflower florets 10-15

Chana dal 1 tsp

Heat oil, add chana dal, urad dal, mustard seeds.

Notes: For this pickle to stay for weeks, store in refrigerator.

Tender Green Chillies 10

Wash and pat dry green chillies.

Grind mustard seeds into smooth powder in a blender.

Notes: Tender chillies doesnt have much seeds and so they go in

Baby Ginger/ Mamidi allam 100 gms

Wash, peel and julienne the baby ginger.

Notes: Select dark colored stiff roots.

Endabettina Tomato Pacchadi

Sun Dried Tomato halves 10

Chop sun dried tomatoes roughly.

Peel and slice the garlic pods into circles.

Wash and chop tomato roughly.

Notes: Store tight and refrigerate to stay fresh for weeks.

Indian Sorrel Leaves/ Gongura Aku 25-30

Wash and pat dry sorrel leaves.

Stir fry for few seconds before adding salt and

Notes: Store tight and it stays for weeks.

Fresh Green Chillies 10-15

With a mortar and pestle, mash ajwain and salt gently.

In a clean jar, add the stuffed chillies and oil.

Notes: Choose chillies that are mild, tender and small.

Heat oil in a skillet on medium low, add broken

Allam Barapa/ Allam Murabba

Ginger 3 inch piece

Wash, peel and finely chop ginger.

Garlic 3-5 pods

Remove skins and mash the garlic pods.

Notes: Prepare fresh when needed.

Allam Vellulli Karam

Ginger 1 inch piece

Wash, peel and chop ginger coarsely.

Pour into the bowl containing blended ginger garlic mixture.

Notes: Store tight and refrigerate for months.

Cranberries 1/2 cup

Wash and pat dry cranberries.

Heat oil in a wok on medium low, add mustard seeds and

Notes: Store tight and refrigerate.

Ginger 5-7 inch piece

Fenugreek Seeds Powder a pinch

Remove ends, wash and slice green chillies.

Soak tamarind in 2 cups of water and extract all the pulp

Heat oil in a sauce pan, add all talimpu ingredients in order.

Peel all the garlic pods and keep aside.