Pickle Recipes

Welcome the Summer Season with Your Favorite Tangy Pickles

Panchkutta Pickle

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: For 10 people

Ingredients:

• 2 cups – Dry Panchkutta mix (Ker, Sangri, Amchur/Dry Mango, Kumatiya, Dried Red Chilies)
• 2 tablespoons Mustard Oil
• 1/2 teaspoon Asafoetida (Hing)
• 1/2 teaspoon Cumin Seeds (Jeera)
• 1/2 teaspoon Mustard Seeds (Rai)
• 1/2 teaspoon Nigella Seeds (Kalonji)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder
• 1/2 teaspoon Dry Mango Powder (Amchur)

Method: 

Soak the Sangri, Kumatiya, Gunda (Gumberry), whole Amchur, and whole dried red chilies in water for 4-5 hours. In a pressure cooker, add two glasses of water along with the soaked Ker, Sangri, whole Amchur, whole red chilies, and 1/4 teaspoon of turmeric powder; then, cook until the pressure builds up (one whistle). Once cooled, drain the water. Heat the oil in a pan (Kadhai); add the asafoetida, cumin seeds, mustard seeds, and nigella seeds. Then, add the turmeric powder, chili powder, coriander powder, dry mango powder, and the Panchkutta mix, and blend all the spices thoroughly. Cook for 5-7 minutes. This pickle can be consumed for 4-5 days.

Tamarind Gunda (Gumberry) Pickle

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: For multiple people

Ingredients:

• 500 grams Gunda (Gumberries)
• 100 grams Tamarind Pulp
• 150 grams Oil
• 1/2 teaspoon Asafoetida (Hing)
• Salt (to taste)
• Red Chili Powder
• Turmeric Powder

Method:

Boil the Gunda berries until they are 80% cooked. Once cooled, remove the pits/seeds. Heat the oil in a non-stick pan (Kadhai), add the asafoetida, and then mix in the Gunda berries. Now, add salt, chili powder, and turmeric, and cook for 5–7 minutes. Finally, add the tamarind pulp and cook for another 5 minutes. Once the tamarind pulp and the *munde* (fritters) begin to release oil, turn off the gas. It is ready to be consumed immediately after preparation.

Tangy Drumstick Pickle

**Preparation Time:** 15 minutes

**Cooking Time:** 20 minutes

**Servings:** For 10 people

Ingredients

• 250 grams Drumsticks (Sahjan pods)
• **Whole Spices (Sabut Masale):**
• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds (Saunf)
• 1 tsp Mustard seeds (Rai)
• 1/4 tsp Nigella seeds (Kalonji)
• 8–10 Black peppercorns
• **Ground Spices (Pise Hue Masale):**
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Black salt
• 1 tsp Salt
• 1 cup Mustard oil

Method

Lightly scrape the outer skin of the drumsticks using a knife to peel them, then cut them into small pieces. Add 1/2 teaspoon of salt to the drumstick pieces, boil them in water for 5 minutes, and then set them aside to dry. Heat the cup of mustard oil and allow it to cool down. Roast all the whole spices in a pan; once cooled, grind them coarsely in a blender or mixer. Add all the ground spices and the coarsely ground whole spices to the drumstick pieces. Pour the oil over the mixture.

Dry Fruit Pickle

**Preparation Time:** 10 minutes

**Cooking Time:** 20 minutes

**Servings:** For 10 people

Ingredients

• 1 bowl Cashews
• 1 bowl Almonds
• 1 bowl Raisins
• 1 bowl Pitted dates
• 1 bowl Mixed dry fruits 1 tsp cardamom powder,
• 15-20 strands of saffron,
• 1 bowl of vinegar and water,
• 1 tsp red chili powder,
• 1/2 tsp turmeric powder,
• 1 tsp coarsely crushed fennel seeds,
• 1 tsp mustard seeds,
• 1 tsp fenugreek seeds,
• 1/4 tsp asafoetida (Hing), salt,
• 4 tbsp jaggery.

Method

 Cut the mixed seeds, cashews, raisins, dates, and almonds into small pieces and soak them. In a pan, add water and crumbled jaggery, and bring to a boil over medium heat. Add the vinegar and all the spices, and cook until the mixture reaches a one-string consistency (syrup stage). Now, drain the water from the soaked dry fruits and add them to the syrup. Cook over low heat for 10 minutes while stirring continuously, until the dry fruits become tender. Then, turn off the heat, add the saffron strands and cardamom powder, mix well, and let it cool down. Once cooled, transfer it into a glass jar. Enjoy it whenever you wish.

Instant Onion Pickle

**Preparation Time:** 10 minutes

**Cooking Time:** 15 minutes

**Servings:** For 4 people

Ingredients

10 small onions, cut into pieces,

2 tbsp vinegar or lemon juice,

Pickle masala (as required),

Salt (to taste),

1 tsp Kashmiri red chili powder,

1/2 tsp mustard seeds,

1 pinch asafoetida (Hing),

Oil (for tempering).

Method

Mix the vinegar, salt, chili powder, and pickle masala with the onions. Heat oil in a small pan and prepare a tempering (Tadka) by adding the mustard seeds and asafoetida. Once the tempering has cooled down, pour it over the pickle mixture. Mix well and serve. The pickle can be stored for 4-5 days.

Ker Sangri Pickle

Ingredients

• 1 cup sugar,
• 1 cup Sangri,
• Salt,
• Turmeric powder. Teaspoon,
• Red Chili Powder: 2 teaspoons,
• Coriander Powder: 2 teaspoons,
• Fennel Seeds (Saunf): 1 teaspoon,
• Fenugreek Seeds (Methi Dana): ½ teaspoon,
• Mustard Seeds (Rai): 1 teaspoon,
• Asafoetida (Hing),
• Dry Mango Powder (Amchur),
• Mustard Oil.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: For multiple people

Method: 

Boil the Ker and Sangri. Heat mustard oil in a pan (kadai), then add the mustard seeds, fenugreek seeds, fennel seeds, and asafoetida, and sauté them briefly. Add the boiled Ker and Sangri. Add turmeric, red chili powder, coriander powder, salt, dry mango powder, cumin powder, and fennel powder, and cook over a low flame. Allow the pickle to cool down. Fill it into a clean, dry glass jar and store.

Kachra Pickle

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: For multiple people

Ingredients:

• 500g Kachra (wild cucumbers),
• 50g Red Chili Powder,
• 20g Turmeric Powder,
• 10g Fennel Seeds,
• 10g Mustard Seeds,
• 5g Nigella Seeds (Kalonji),
• Asafoetida (Hing),
• Mustard Oil,
• Salt (to taste).

Method: 

Wash the Kachra and make a slit in the center of each one. Set aside the fennel seeds and mustard seeds; coarsely grind the remaining spices. Heat oil in a pan, then add the whole seeds, asafoetida, and the ground spices. Let the mixture cool down, then stuff the spice mixture into the slit Kachra pieces. Heat some mustard oil, let it cool completely, then pour it over the stuffed Kachra. Mix well and store in a glass container. Place the prepared pickle in direct sunlight for 2 days. It will remain fresh for up to one month.