Lemon pickle (Nimbu ka achar) recipe - Indian recipes

Easy and simple method to prepare Lemon pickle

Ingredients required to make lemon pickle recipe

• 35 Lemons
• 5 cups water
• 1 tsp asafetida powder
• 4 tsp salt
• Paste
• 30 Black peppercorns
• 2 tsp black cardamom seeds
• 3 tbsp salt
• 2 tsp Red chili powder
• 1 tbsp White cumin seeds
• 15 cloves
• 3 tbsp sugar
• 3 tbsp vinegar

Method steps to prepare lemon pickle

1. Wash and clean lemons.
2. Now boil the water and put 25 lemons in it for 2-3 minutes.
3. Take them out, dry them and cut into quarters.
4. Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.
5. Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar.
6. Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt.
7. Cover the jar with a clean cloth and leave out in sun.
8. The pickle should be ready within 2 weeks.

Mango pickle (stuffed) - Indian Recipes

Following is the easy and simple recipe for stuffed mango pickle

Ingredients

• 2 kg Mangoes (Aam)
• 8 teaspoons mustard powder
• 3 teaspoons fenugreek seeds, roasted and ground
• 4 teaspoons full Red chili pepper (Lal Mirchi)
• 8 teaspoons aniseed powder
• 2 teaspoons ground Onions seeds (Kalonji)
• 8 teaspoons ground spices
• 1 small piece of asafoetida
• 2 teaspoons Turmeric (Haldi) powder
• 8 teaspoons Salt (Namak) for the masala
• 1/2 teaspoon ajwain
• 1/2 litre Oil (Tel)
• 12 teaspoons Salt (Namak) for Mangoes (Aam)

Method

1. Wash the mangoes and dry.
2. Make four cuts in each mango, taking care not to cut right through, and remove the stones.
3. Rub 12 teaspoons of salt and keep for 8 hours.
4. Heat the oil, fry asafoetida in it till it becomes brown.
5. Crush it and in the same oil, mix all the ground spices.
6. Fill in the mangoes.
7. Pack them in the jar and sprinkle the leftover masala over them.
8. Pour the leftover oil over the mangoes.
9. Keep in the sun for 2 to 3 days and then inside.
10. Shake the pickle every other day for 15 days.

Onion Pickle - Indian Recipes

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

Here I am giving the recipe for spicy onion pickle

Ingredients required to make onion pickle is

• 1/2 Kg button Onions (Pyaj) (very small onions)
• 2 cups white Vinegar (Sirka)
• 1 stick Cinnamon (Dalchini)
• 4 Cloves (Lavang)
• 16 Peppercorns
• 16 green chillies, slit in the middle
• 1/3 cup Salt (Namak)

Step by step method to prepare onion pickle is as follows

1. Peel the onions, rub salt on them and keep for one day.
2. Drain the salt water.
3. Boil the vinegar with spices and in it cook onions and green chilli to boiling.
4. Cool and put in ajar; cork it tightly.
5. Keep for 4 days before using.

Time taken: 30min

Sufficient for 15 days in small quantity

Indian Pickle Recipe - Bhein (Kamal Kakdi) ka achar

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Bhein or Kamal Kakdi or Lotus stem pickle is very popular in sindhis and punjabis in India. This Kamal Kakdi pickle is little spicy and delicious can add on more variety to your regular meals.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

You will need 6 ingredients to make Kamal Kakdi pickle

• 1/2 kg lotus stem (bhein or kamal kakri)
• 6 teaspoons mustard powder
• 3 teaspoons Red chili pepper (Lal Mirchi)
• 2 teaspoons Turmeric (Haldi)
• 1/3 cup Salt (Namak)
• 1 cup Mustard Oil (Sarson Ka Tel)

Follow step by step method to prepare Kamal Kakdi pickle

1. Peel and cut lotus stems into round slices and boil till half tender.
2. Put it on a strainer till dry or keep it in the sun till quite dry.
3. Mix salt, red chili pepper, mustard powder and turmeric together.
4. Rub over lotus stem pieces.
5. Put the pickle in a jar and on it pour heated and cooled oil.
6. Keep it for 4 days before serving.

Fruit Recipe - Jam from Guava

Guava is said to be rich in vitamin C and Vitamin C is good for your body defense mechanism, Guava is used to treat sore throats, vertigo, stomach upsets and vomitting.

The decoction is used as a cure for diarrhoea, and is also used to topically cure ulcers, wounds and skin sores.

Its flower is mashed and applied to treat painful eye conditions like sun strain and conjunctivitis.

The fruit can be had as it is or in the form of jellies, jams and juice. Check out some recipes made with guava.

Here is the recipe made from Guava, Guava Jam.

You will require 4 ingredients to make Guava Jam

• 1 kg. guavas, ripe
• 600 gms. Sugar
• 2 tsp. citric acid
• 4 drops green food colour

Follow the following method to prepare Guava Jam

1. Wash, peel, chop and pressure cook with half cup water.
2. Mash guava. Strain pulp, discard seeds.
3. Cook sugar and pulp on low, till sugar dissolves.
4. Cook and stir frequently, till mixture is thick.
5. Check consistency with plate test.
6. Add citric acid and colour.
7. Mix till well blended.
8. Fill in sterile jar. Cool and store.

Thats it! Guava Jam is ready to serve.

Time taken to make Guava Jam is 20min

Quantity Sufficient for 10 days in small quantity.

Indian Pickles Recipe - Amla (Gooseberry) ka achar

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

You will need 8 ingredients to make Amla Pickle

• 1/2 kg Amla (Gooseberry)
• 125 gms Green Chillies (Hari Mirch) (slit )
• 125 gms Oil (tel)
• 50 gms Salt (namak)
• 1/2 tsp Jeera (cumin)
• 1/2 tsp Mustard (rayi) seeds
• 2 tblsp roasted and powdered Sesame (khas - khas) seeds
• 1 small Lemon (limbu)

Follow step by step method to prepare Amla ka achar

1. Wash and dry amla and keep aside.
2. Heat oil in a pan and fry green chillies for 2 minutes.
3. Remove the chillies from the pan Add jeera and mustard seeds.
4. Then add Aamla and fry for few minutes.
5. Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
6. Turn the flame to medium and stir regularly.

Pickle Recipe - Mango Pickle

Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.

Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.

Pickles are mainly sweet, sour, spicy, and sweet & sour taste.

You will need 7 ingredient to make Mango Pickle recipe

• 675gms / 11/2 lb. Green Aam (Mangoes)
• 575gms/11/4lb Sugar
• 2tsp salt
• 1tbsp white cumin (Jeera) seeds
• 2tsp brown cardamom (Elaichi) seeds
• 1tbsp poppy (Khus Khus) seeds
• 1tsp red chili powder

Follow the method step by step to prepare Mango Pickle

• Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
• Add sugar and salt and mix well in a large bowl.
• Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
• Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
• Shake the jar at least once a day. 

You can preserve this pickle till one month

Preparation time is 30min

Quantity depends, usually sufficient for one month.