lemon pickle recipe

1 kg Lemons (Nimbu)

250 grams Salt (Namak)

2 teaspoons Turmeric (Haldi)

3 teaspoons Red chili pepper (Lal Mirchi)

125 grams Ginger (Adrak), scraped and sliced

1 cup Vinegar (Sirka)

125 grams Green Chillies (Hari Mirch)(slit)

4 teaspoons fenugreek

4 teaspoons Mustard seeds (Rai/Sarson)

2 level teaspoons asafoetida

1 1/2 cups Mustard Oil (Sarson Ka Tel)

How to make hot lemon pickle:

* Cut each lemon into eight pieces.

* Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.

* Heat oil till smokes.

* Remove it from the fire and cool a little.

* In it fry asafoetida, fenugreek and mustard seeds.

* Mix vinegar, ginger.

* Green chillies, chilli powder and lemon with its juice.

* Keep 15 days in the sun.

2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped)
75 grams Red chili pepper (Lal Mirchi)
120 grams ground Mustard seeds (Rai/Sarson)
15 grams ground white Cumin Seeds (Jeera)
1/2 teaspoon Cinnamon (Dalchini) powder
60 grams dry Dates (Khajoor)
60 grams Tamarind (Imli)
30 grams Ginger (Adrak)
90 grams Onion (Pyaj)
30 grams Garlic (Lasun)
125 grams Salt (Namak)
1 1/2 teaspoons Vinegar (Sirka)
75 grams jaggery
250 ml Mustard Oil (Sarson Ka Tel)

How to make sweet turnip and carrot pickle:

* Soak tamarind and dry dates separately each in the cup of water overnight.
* Mash and take out pulp from the tamarind.
* Cut the dates in long slices and remove the stones.
* Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
* Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
* Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
* Serve after 10 days.

2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling)
200 grams Sugar (Cheeni)
100 grams Salt (Namak)
30 grams ground spices
20 grams Red chili pepper (Lal Mirchi)
60 grams mustard powder
30 grams Ginger (Adrak)
15 grams Garlic (Lasun)
1 teaspoon glacial acetic acid (6 grams)
1/2 litre Mustard Oil (Sarson Ka Tel)

How to make sweet mixed vegetable pickle:

* Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).
* Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
* Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
* Remove from the fire, add all the spices and mix well.
* Prepare the sugar syrup of (in half or less than that amount of water than the sugar) one to two-thread consistency.
* Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
* Cook for 5 minutes.
* Add all the vegetables, cook till it leaves its oil.
* Cool, put in a jar and keep it for 10 days before using.
* This pickle can be kept for up to one year.

1/2 kg raw mango slices without skin 3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid

How to make sliced mango pickle:

* Rub salt on mango slices and keep for 8 hours.
* The mango slices will leave some water.
* Remove the slices from the mango water and in it mix glacial acetic acid.
* Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.
* Add the oil.
* Keep for one week and shake it every other day.

1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

How to make mango pickle (punjab i):

* Remove the stones and cut the mangoes into big pieces.
* Rub all the ground spices – salt, red chilli, 12 teaspoons mustard oil and turmeric – on mango pieces.
* Put in a jar and keep for two days in the sun and shake it daily.
* Then pour rest of the oil and leave for 15 days but not in the sun.
* Shake it every other day.
* Serve after 20 days.
* This pickle can be kept for one to two years.
* Be careful to keep mango pieces covered with oil.

340gms smooth-skinned Lemons
2tbsp salt
1/2tsp Fennel seeds (crushed)
1/2tsp Cumin seeds (crushed)
1/2tsp cracked black pepper
1cup shredded jaggery (gur)
1/3cup fresh Lemon juice

How To Make Lemon Pickle:

* Wash and thoroughly dry the lemons.
* Set them in sun or air dry in oven for 5 minutes.
* Slice each one lengthwise into 8 pieces.
* Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well.
* Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full.
* Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
* Cool to Luke warm then pour over the citrus in the jar.
* Cool to room temperature and cover with a cloth.
* Set in the sun every day for 5 weeks; bring the jar inside every night.
* Shake the jar 2-3 times in a day.
* After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.

1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)

How to make onion pickle:

* Peel the brown layer from the onions.
* Slit into four, keeping intact at the base.
* Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
* Heat the oil till smoky and cool.
* Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
* Fill the masala in the onions and pack in a tall jar.
* Then pour the rest of the oil over them.
* Put 1 teaspoon salt on top and keep aside for 12 days and serve.

1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice

How to make lemon pickle in oil:

* Wash and dry the lemons with a cloth.
* In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
* Heat the oil till smoky.
* Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
* Add chilli powder and stir till red colour appears.
* Remove from the fire, add mustard seeds and stir for a little while.
* Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
* Roast methi seeds and powder.
* Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
* Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

1/2 kg arbi
2 teaspoons ground methi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili pepper (Lal Mirchi)
4 teaspoons Salt (Namak)
1 1/2 cups Vinegar (Sirka)
juice of 2 Lemons (Nimbu)
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1/4 teaspoon nutmeg
1 small piece mace

How to make arbi pickle:

* Boil the arbi in salted water until nearly tender.
* Drain and cool.
* Peel and press a little.
* Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
* Grated nutmeg, mace and cook till it leaves its oil.
* Cool and put in an airtight jar. Serve after two days.
* This pickle can be kept for 15 days in summer and two months in winter.

25 Lady fingers
1 cup Lemon (Nimbu) juice
4 teaspoons Salt (Namak) for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons mustard powder
1 teaspoon Turmeric (Haldi) powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds (Jeera)
8 teaspoons Salt (Namak) for masala
A few curry leaves

How to make Lady finger pickle:

* Remove the ends, head and tail of each Lady finger and slit on one side.
* Mix salt with all the ground spices and wet with a little juice.
* Fill the spices in the Lady fingers.
* Heat the oil and fry curry leaves and bing for one minute.
* Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.
* Cook till it boils.
* Cool, put an airtight jar.
* Keep it for 3 days, then serve.