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Instant Pickles (Below)
Preserved Pickles


Aloo Matar Pickle

Small potatoes boiled and peeled and dried - 2 pounds
Peas shelled & boiled & dried - 2 cups
Ginger ground to paste - 3 inches
Lemon juice - 1 1/2 cups
Rai powder (mustard powder)- 1/4 cup
Salt - to taste
Red chilli - 3
Haldi (Turmeric)- 3 tsp.
Asofoetida - 1 tsp.
Kasuri methi (dried fenugreek leaves) - 2-3 tsp .
Mustard oil - 1 cup

Boil or microwave the potatoes and peas separately. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste and fry till light brown. Add the lemon juice with the spices to the ginger paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two. This pickle should be consumed within a week.

Amla (Gooseberry) Pickle

Amla (gooseberry) - 1/2 Kg
Salt - to taste
Jeera (cumin seeds) - 2 Tsp
Saunf (fennel seeds) - 2 Tsp
Methi daana (fenugreek seeds) - 1-2 Tsp
Red chilli powder - 1-2 Tsp
Haldi (turmeric) - 1-2 Tsp
Mustard oil - 1/2 cup

Boil the amlas in water for 5 minutes. Remove from water. Add liberal salt. Set aside for 5-6 hours for the water to drain out. De-seed the amlas and cut into half or leave them whole. Heat oil fairly hot, then turn off heat. Add to pan the jeera, saunf, methi daana, red chilli powder, haldi and a little more salt. Add the dried amlas. Cook for 1-2 minutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.

Andrha Gongura Pickle

5 Bunches of Gongura (a sour leaf)
15 red chillis
5 tablespoons ghee
1 lemon size of tamarind
Salt for taste
1/4 tsp. asofoetida
1 tsp of mustard seeds

Wash Gongura (mustard greens are a nice substitute) leaves and drain them on a dry cloth till dried. Take a pan and roast the tamarind till moisture evaporates, then set aside. In a little ghee, fry the red chillis, then remove from the pan and set aside. Put 2 tsp ghee in a pan, add Gongura leaves and cook them till soft, Set aside and let it cool. Grind red chillis and set the powder aside. When Gongura leaves are cooled, grind them in a food processor, adding the tamarind and grinding to a fine paste. Remove to a bowl, add salt and red chilli powder, along with spluttered mustard seeds and asofoetida. Keep it in a airtight container.

Apple Pickle

1 green Apple
1 tsp Red Chilli Powder
1/4 tsp fenugreek powder (to be fried and then powered)
1/4 tsp Turmeric Powder
Salt to taste (approx. about 1/2 tsp)
3/4 tsp Mustard
A pinch of Asofoetida
Ghee for seasoning

Peel off the apple skin and cut into small pieces. Add ghee in a pan and season with mustard and Asofoetida. Put the apple pieces and fry for 2-3 minutes. Then reduce the heat. Add turmeric powder, fenugreek powder, chilli powder, salt and mix well and fry for a minute. Then put off the heat when done. Serve cold and use the pickle within 3 days.

Brinjal Tomato Pickle

Brinjals (chinese eggplants)
1 large tomato
2 tbls ghee
1/4 tsp tamarind paste
3 green chilles
3 red chillies
1 tsp mustard seeds
1/2 tsp methi seeds
1 tsp cumin seeds
1-1/2 tsp. asafatoeda Salt

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into small pieces. Heat 1-1/2 tablespoons of oil in a sauce pan and fry the brinjal till half done. Add tomato and fry till the brinjal is very soft. Let this cool down. In a separate pan, add 1/2 tablespoons ghee. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. Mash the fried brinjal mixture well and mix it with the ground paste.

Cranberry Pickle

1 lb of cranberries
2 tsp of chili powder
1/4 tsp of asofotida
Ghee for frying
salt to taste
1/4 tsp mustard
1/4 tsp of fenugreek seeds, coarsely ground

Heat the ghee in a pan. Add the mustard seeds and let them splutter. Add the fenugreek seeds and lower the heat. Add the chili powder and the asafotida. Add the cranberries and stir for 2 minutes. When it cools down, store it in a dry container until ready to offer.

Golveda ra Dhaniya ko Achaar (Tomato and Cilantro)

1.5 lb tomatoes
1 cup fresh cilantro, chopped
2 green chillis
lemon juice
1 teaspoon ginger (minced or paste)
1 tablespoon ghee
teaspoon black pepper
teaspoon fenugreek seeds
teaspoon parsley
1 teaspoon of asafetida
Salt to taste

Wash and bake tomatoes in the oven at 450 F (232 C) for 30 minutes, or until skins turn dark. Blend baked tomatoes with cilantro, lemon juice, salt, ginger, pepper, and chilli. Heat oil in medium heat. Fry the asafetida, fenugreek, and parsley for a few seconds, then carefully pour it over tomato and offer.

Green Tomato Pickle

1 lb Green tomatoes
3 tsp Mustard seeds
2 tsp Red chili powder
3 tsp Ghee
3 tsp Saltv 1 tsp Turmeric powder

Wipe and clean tomatoes and cut them into medium size pieces. Add turmeric powder and salt. Powder mustard seeds and add this powder to tomatoes along with red chili powder. Mix well. Add oil and leave it for 1 day. Tomato Pickle is ready.

Instant Lemon Pickle

lemon - 12 medium sized
salt - 1 heaping teaspoon
Chilli powder - 2 Tbl
oil - 1 Tbl.
Tumeric powder - 1/2 tsp.
mustard seeds - 1/2 tsp.

Heat water in a big vessel. When it becomes very hot (do not boil) switch off the heat. Add whole lemons to water and keep lid on tightly for 10 minutes. Strain the water completely and chop lemon into small pieces. Add 1 cup fresh water and cook for few minutes. Add salt and turmeric powder. Remove from fire and allow to cool. Heat oil separately, add mustard seeds. When it splutters remove from fire. Add to the lemon along with chilli powder. This pickle can be served immediately, and stays good for 2 to 3 weeks only.

Instant Mango Pickle

2 Raw Mangoes
1/4 Cup Juggery
1 tsp Fenugreek seeds
1 tblspoon Chilli powder
1/2 teaspoon Mustard seeds
1/2 tsp Turmeric powder
1/2 tea spoon Asofoetida
3 tbsp Ghee
Salt to taste

Chop Mango into small pieces. Heat oil in a pan. Add mustard seeds, fenugreek seeds and asofoetida. Heat till mustard seeds crackle. Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft, then add juggary and salt. Allow it to cook on low flame for 5 minutes, then stir and add chilli powder and turmeric powder. Remove from the heat and let it cool. Store the pickle in a jar.

Instant Pickle with Chana Dal

Chana Dal 1Cup
Red Chilli 4
Tamarind, Pinch
Mustard 1 tsp.
Cumin 1 tsp.
Salt to taste

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Cumin and fry on low heat. Stir occasionally until Chana turns light brown. Then add the above mixture to food processor, along with a pinch of Tamarind and salt to taste (half spoon) and grind it by adding little water.

Mango & Ginger Juliennes

Mango cut into juliennes (long thin pieces) - 2 pounds
Ginger cut into juliennes - 1/2 pound
Salt - 1/4 cup
Sugar - 1/2 pound
Bhuna Jeera (roasted cumin seeds) powdered - 2 tsp
Red chilli powder - 3 Tblsp
Kala Namak (black salt) - 1 tsp

Peel and cut mangoes and ginger into juliennes (long thin pieces). Apply salt to both for 3-4 hours. Drain out the water. Add sugar. Cook for 5-10 minutes on low flame, till it turns soft. Add jeera, red chilli powder and kala namak. Transfer to a sterilized jar and can be consumed instantly.

Nepali Alu Acchar (Pickled Potatoes)

6 large potatoes
1/4 cup sesame seeds (til)
2-3 green chillies (to taste)
1/4 tablespoon turmeric
3-4 tablespoon lemon juice
1-2 tablespoon mustard oil
1 tablespoon chili powder
coriander (cilantro) leaves to taste
salt to taste

Boil and peel potatoes. Chop them into 1 inch cubes. Heat the sesame seeds in a dry pan till crisp. Remove from heat and let cool. Grind into a fine powder. Mix the sesame powder, chili, salt, turmeric, lemon juice and mustard oil into the potatoes. Blend well, then add green chilies and garnish with coriander leaves and offer.

Simple Mango Pickle

1 mango (big)
2 tsp ghee
1 tsp mustard seeds
1 tsp fenugreek seeds
A pinch of asafoetida
1 tsp red chili powder
Salt to taste

Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of ghee, add mustard seeds. When it splutters, add a few fenugreek seeds and a pinch of asafoetida. Add chopped mango pieces and cover and cook for approximately 5 minutes, until mango becomes soft. Keep stirring occasionally. After 5 minutes turn off the heat and let it cool. Add a little jaggary or a pinch of sugar if you like, then offer.

South Indian Dosavakaya

raw cucumber - 1
Mustard seeds - 4 teaspoons
red chiily powder - 1/2 teaspoon
salt to taste
ghee - 6 teaspoons

Grind the mustard seeds with a little salt and water until you get a nice paste. Cut the cucumber to small pieces. Add ghee as needed for desired consistency, along with red chilly powder and prepared mustard paste. Let sit for 1/2 hour then offer.

South Indian Relish

3 tablespoons grated radish
1 large Green pepper, finely minced
1/2 teaspoon fresh Ginger, finely minced
Juice of one Lemon
1/2 cup Coconut flakes
Salt to taste

Toss all ingredients and mix well. Offer immediately.

Tamil Mango Pickle

Raw (Unripe) Mango - 1
Salt - 1/ 2 tsp
Green Chilies - 3
Asofoetida - a pinch

Cut the mango into tiny pieces. Make a paste out of the salt, chilly and asafetida and add to the mango pieces. Mix well. Adjust salt and chilly quantities according to taste. This type of pickle should be prepared just about 10 minutes before serving

Tamil Mango Ginger Pickle

Raw (Unripe) mango - 1 small
Fresh Ginger root - 50 gms
Salt - 1 tsp
Lemon Juice - 1/2 tsp (freshly squeezed)

Cut the mango into tiny pieces. Peel the ginger and cut it into tiny pieces. Add the salt and the lemon juice and mix well. This is best used within 2 - 3 days of preparation.

Tamil Venthaya Maangaai

Raw (Unripe) mango - 5 small (preferably sour)
Venthayam (fenugreek)- 1 tsp
Turmeric Powder - 1/4 tsp
Asofoetida - a pinch
Chilly Powder - 1/4 cup
Salt - 1/4 cup
Ghee - 2 tbsp
Mustard Seeds - 1/2 tsp

Cut the mango into small pieces. Fry the venthayam and asafetida in some ghee and dry grind into a coarse powder. Heat up the remaining oil and fry the mustard. When they are spluttered, add the chilly powder and the prepared powder. Remove from the heat / fire and let it cool down for a couple of minutes. Add the cut mango pieces and salt and mix well. Transfer to a clean dry container. This is best used within a week of preparation.

Tomato Pickle

3 tomatoes
4 karivepaku (curry) leaves
4 kottimeera (coriander) leaves
2 teaspoons tamarind paste
1 tbsp lemon juice
3 green chillies-2-3
2 tsp ghee

First cut tomatoes, chillies and kottimeera leaves, then heat ghee in a pan and add lemon juice, tomatoes, chillies, kottimeera and karivepaku leaves. Keep the contents in pan for 5 minutes and stir them well but gently, so that tomatoes don't turn to paste. Remove from heat and let cool for 5 to 10 minutes, then put the contents in grinder with tamarind and salt to taste.

Pickle Tips

  • When preparing pickles, use a wooden spoon to stir instead of your bare hands, and minimize exposing the pickle to air. Pickles will last longer if you store them in clean sterilized jars. To sterilize jars for pickles and jams, put the jars upside down in a steamer basket and steam for several minutes. The bottles will be fully sterilized ready for any preserve. Wipe the inside of the jars with a cloth dipped in hot salted oil before storing pickle to keep it free of fungus. After refilling a pickle container, rub salt on the mouth of the container to keep pickles fresh. Always remove them from the jar with a dry spoon and not with your hand.

  • While making pickles, after you extract juice from lemons, cut the peel into small pieces; add salt to taste and steam in a pressure cooker for 10 minutes. Add chilli powder, asafoetida and hot gingelly oil seasoned with mustard seeds to the peel. Voila! Instant lime pickle/

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