A simple pickle made with Fenugreek sprouts. Directions to sprout the Fenugreek seeds (Methi seeds)- Soak the seeds in water for 10-12 hrs. Drain water, wrap the soaked seeds in cheesecloth. It takes about 1-2 days for the seeds to sprout. Keep the... - 36.9676

1. Take a large thali and mix all the salt and masalas and spread a layer of this mixture at the bottom of a large pickle jar. Then spread a thick layer of mango pieces and cover with a layer of the salt mixture. Do this till all the mango pieces are used... - 24.9147

Tomato garlic pickle is my favourite. Tangy, spicy, tasty tomatoes with garlic combines in to a delicious pickle. Try and enjoy! - 44.7022

These delicious Indian fenugreek flatbreads are a wonderful and tasty treat! - 30.4021

The hot lemon pickle is a spicy pickle made with red chili peppers to taste. Spiced with added green chilies, fenugreek, ginger and asafeotida, the hot lemon pickle packs quite a punch. Peppy and appetizing, it is great for any meal. - 36.4865

The sliced mango pickle is a spiced mango pickle made with raw mangoes. A popular pickle in India, the sliced mago pickle is spiced with chili peppers, fenugreek and aniseeds. Combined together, it is set aside to mature for a week. - 34.8175

The stuffed red chili pickle is spiced chili pickle recipe. Made with spices like cumin, mustard and aniseed, the stuffed red chili pickle is flavored with lemon juice to taste and sealed with oil. - 35.0458

The tinda pickle or ridge gourd pickle is a peppy vegetable pickle. Made with spices like aniseed, fenugreek, chili pepper and turmeric, the tinda pickle is a cooked pickle recipe is set aside to mature before it can be used. - 33.4978

Punjabi mango pickle is a spiced mago pickle. Popular in the Punjab region of India, the punjabi mango pickle is spiced with red chili peppers, fenugreek and aniseed. A non-cooked pickle, it is mixed together with raw mangoes and matured in the sun before... - 31.3776

This chili pickle or mirchi ka achar is a green chili pickle recipe. Popular throughout North India, the chili pickle is made with spices like fenugreek, chili powder, cumin and turmeric. Seasoned and combined together, the chili pickleis sealed and stored,... - 34.5426

South Indian lemon pickle is a spiced lemon pickle. Popular throughout South India, the south indian lemon pickle is spiced with chili peppers and fenugreek along with mustard and has sugar for sweetness. Tangy, peppy and sweet to taste, it goes great with... - 32.727

This stuffed sour mango pickle or khatte aam ka achar is a special pickle made with raw mangoes. Popular throughout the Northern India, the stuffed sour mango pickle is prepared with a spice mix of fenugreek, red chili pepper, turmeric, and aniseeds. sealed... - 42.1436

Mixed vegetable pickle is a peppy spicy pickle made with cauliflower, carrots and green chilies. A non cooked pickle recipe, the mixed vegetable pickle is combined together and sealed with oil. - 31.4757

1. Wash, wipe and cut the mangoes into 8-10 pieces each. Discard the seeds. 2. Scrape the ginger, wash thoroughly, and wipe dry. Peel the garlic and grind both together to a paste. 3. Heat the oil, add the mustard and fenugreek seeds, and when done add the... - 39.0131

This sweet mango pickle is a spiced and sweetened fruit pickle. Commonly kam meetha aam ka achar, the sweet mango pickle is a very poplar pickle in India and is made with a medley of spices mixed together with the mango. It is sundried before being ready for... - 28.3886

1. Boil the tamarind in a little water, and take out thick extract, removing the seeds and pips. Pass through a strainer, and set aside. 2. Wash and wipe dry the chillies thoroughly. There should be absolutely no traces of water. Slit each chilly into two,... - 39.4995

Pumpkin pickle or kaddu ka achar is a spiced vegetable pickle. Made with spices like turmeric, mustard and red chili peppers along with fenugreek, the pumpkin pickle is matured by setting it in the sun before it is ready for use. - 28.8306

1. Wash, wipe dry and cut the mangoes into 6-8 pieces each. Put them into a large mixing bowl, sprinkle half the salt and turmeric powder, mix well, and set aside. 2. Broil salt in a kadai on low heat, and remove. 3. Into the same kadai pour one tablespoon of... - 40.2212

Ladyfinger pickle or bhindi ka achar is a peppy and savory pickle recipe. Made with fresh ladyfingers, this vegetable pickle is cooked with a stuffing of spices like turmeric, red chili pepper, fenugreek, asafoetida and cumin along with curry leaves and lemon... - 37.4019

This garlic pickle or lehsun ka aachar is one of my favorite pickles of choice. Made with red chilies and spices like turmeric, cumin, fenigreek and mustard, the garlic pickle is a cooked pickle and can be stored for a long time for use. - 39.7015

The arbi pickle is a spiced taro pickle. Made with a medley of spices like aniseed, chili pepper, fenugreek seeds and nutmeg to taste, the arbi pickle is a cooked pickle and can be stored but has a short shelf life in the summer. - 37.7742

1. Prepare the pickle masala as follows: heat the oil, add the fenugreek powder and asafoetida, and fry. To this, add the rest of the masalas, salt and mix thoroughly. Set aside until needed. 2. Wash and cut the cauliflower and carrots into small pieces along... - 41.7712

1. Heat a kadai, dry roast the fenugreek seeds to dark brown, and remove. Add one teaspoon of oil to the kadai, fry the asafoetida, remove. Add the chillies, saute one to two 2 minutes, and remove. Cool and powder all the three together. Set aside. 2. Heat... - 32.3583

1. Wash, wipe and cut 12 lemons into very small pieces discarding the seeds. Extract juice of 6 lemons and set aside. Cut the peel if soft and fresh, and add to the rest of the pieces. 2. Heat the oil, add the mustard and when done, the lemon pieces and... - 35.9507

1. Heat the oil, add the garlic cloves and saute on low heat along with the turmeric powder until they turn soft. 2. Add the lemon juice and simmer gently. 3. When the garlic is done, add the chilly powder, jaggery and salt, and allow to simmer. 4. Lastly add... - 36.8216

1. Wash, wipe and cut the mangoes into medium-sized pieces, sprinkle some salt, and leave aside for a few hours. 2. Boil the rest of the salt with some water until a thick solution is formed. Keep aside this brine solution. 3. Heat the oil, add the green... - 37.0219

1. Clean and peel the mangoes. Cut into thin slices. 2. Chop the chillies. 3. Season the mustard and curry leaves in hot oil. Add the chopped chillies and mango slices, and fry on low heat until the mangoes turn soft. Add the chilly powder, turmeric and salt... - 39.2597

How about having some Pakistani pickle in your kitchen shelf? Well, if you thought making them at home is difficult, this recipe video on Hari Mirch ka Achar will put an end to it. The chef is putting together the pickle in just about 10 minutes with lots of... - 118.998

Raw Mango Pickle has a Fabulous taste.The Red Chilli and Fenugreek seed (Methi) gives the Raw Mango Pickle Majestic taste. must catch it - 25.8434

Heat oil in small pan, add only 2 teaspoons mustard seeds. As they pop, add turmeric, remove from heat, set aside to cool. Using kitchen towel, dry chillies thoroughly, remove stalks, chop finely. In dry grinder, grind fenugreek seeds and remaining mustard... - 36.788

If you are looking for a spicy accompaniment to any meal, try this Spicy mango pickle. In this recipe, mango is coated in Indian spices to make for an all–season accompaniment which can last for even a year. For best results fresh mangoes should be used and... - 101.393

1. Boil sufficient water to cover the limes when immersed. Add the turmeric powder and the limes, boil for 1-2 minutes, and remove vessel from fire. Cover and set aside. 2. When cooled, remove the limes, and cut each into 4 or 8 pieces as desired. Put these... - 38.1584

1 Soak the chilli powder, cumin seeds, mustard powder, fenugreek seeds and turmeric powder in the vinegar for at least 1/2 an hour. Grind together. 2 Heat the oil in the pan and fry the ground spices, ginger and garlic in it for 10-15 minutes. 3 Add the salt... - 35.249

Place the bitter gourd pieces in a thali and sprinkle lightly with fine salt. Take a large pan and add 1 cup of oil and place on medium heat. Add the mustard seeds and allow them to pop. Then lower the heat and add the ambe-halad and turmeric strips, chilli... - 29.5085

Wash and coarsely chop lemons, leaving skin on, remove the pips. Place lemons, salt in bowl, mix well. Set aside for 1 hour. Heat a non-stick pan, dry roast fenugreek seeds until golden brown. Transfer to dry grinder, add chilli, turmeric, sugar and grind to... - 40.5264

1. Extract the juice from 12 lemons, add a pinch of salt and set aside. 2. Boil some water. Add a pinch of turmeric powder, add the rest of the lemons, and boil for two minutes Remove the lemons from the water. Wipe with a cloth and allow to cool. 3. Dry... - 38.262

Wash and dry lemons and chillies. Cut each lemon into 8 pieces. Slit chillies from sides. Combine salt and rest of the spices. Stuff some of this masala in the slit chillies. In a clean jar, put a layer of lemons. Sprinkle some spices on them. Arrange... - 36.9277

1. Steam lime for 5 minutes. Spread on a tray to cool and wipe dry. 2. Heat oil, splutter mustard seeds and add fenugreek seeds. Lower the flame and add turmeric powder. 3. Add the garlic, ginger and green chillies and saute till the colour changes. 4. Remove... - 42.1892

1. Wash, wipe dry the brinjals, and cut them into large pieces. Smear 2 teaspoons of salt and leave aside for 2 to 3 hours. 2. If you are using red chillies, soak them in some vinegar along with the turmeric sticks, cumin and mustard seeds till the chillies... - 44.7485

1. Scrape and cut the radishes into thin rounds. Cut each round into fours. Cut the chillies into small pieces. Extract juice from the lemons. 2. Fry the chillies in hot oil and add the ground paste. Continue to fry until the oil surfaces. Remove from fire... - 36.2111

1. Wash, wipe dry and cut the tomatoes into fours. 2. Heat the oil, put in the tomatoes and turmeric powder, and fry until nearly done. 3. Add the chilly powder and salt, and fry for some more time. 4. Add the powdered masalas and mix well, and continue to... - 39.4684

1. Peel the onions and garlic, but keep them whole. 2. Boil the tamarind in water and take out extract. 3. Heat the oil, add the mustard and when done, add all the ingredients on the left hand side (except the tamarind). Saute for 5-7 minutes or until the... - 40.0715

1. Wash, peel and cut the mangoes into thick slices. 2. Heat the oil in a kadai, and add the asafoetida and panchporan. Break the chillies into two or three pieces each, and add to kadai. When the spices are done, add the mango slices and turmeric powder, and... - 36.1063

1. Wash, wipe dry and cut each mango into 8-10 pieces. Discard the seeds. Sprinkle some salt and turmeric powder, mix thoroughly, put mango pieces into a jar and sun for 3-4 days until they get a little soft. 2. Remove water from the pieces by straining.... - 37.6596

1. Wash the vegetables and cut into pieces of the desired size. Shell the peas. Tie them loosely in a thin muslin cloth and immerse in boiling water for 3-5 minutes for them to parboil. Remove from water, and spread on a thick sheet of cloth to dry. Dab them... - 42.8277

1 Mix together the garlic, salt and turmeric and leave in the sun for a day. 2 Roast all the seeds lightly on a tava or in a karhai, then grind them coarsely. In an electric blender, this should not take more than 2 seconds. Add to the garlic. 3 Also add the... - 31.9617

1. Wash and drain the prawns twice. Apply coarse salt, turmeric powder and set aside for an hour. Then place in a flat bottomed vessel and cook till soft in one and a half teacups of vinegar. Cook till prawns are tender. 2. Grind the spices finely with the... - 25.5171

Have you always wanted to make pickle at home? Here is a South Indian mango pickle recipe and tips that you could follow and make it right in your kitchen. So now you can say bye to the store bought pickles and actually customise it to your individual tastes.... - 42.5229

Mix the powdered spices and crushed seed mixture together. Mix gourd slices, ginger, garlic, chillies, lemon juice or vinegar and salt. Place in a sterile airtight jar, with a non-metallic lid. Shake well, keep aside. Shake twice a day for 2-3 days. Drain out... - 38.7419

Pachranga achar is a mixed pickle made with raw mangoes, chickpeas and lotus stems. Spiced with mixed spices, the pachranga achar is sealed with oil and can be stored for upto a year and used. - 37.6467

Murg Achari has a fine taste. Murg Achari gets its taste chicken mixed with red chili powder and lemon juice. Murg Achari is loved by many worldwide. - 41.4698

1 Soak the kalonji, aniseed and fenugreek seeds in mustard oil for 2 days prior to cooking. Mix pickle with 1 tbsp water for 15 minutes mash and strain to get the juice. 2 Combine the gram flour, mustard oil mix, chilli powder, ginger garlic paste, garam... - 31.822

Clean the prawns, salt them and keep aside. Heat Oil in a pan, add fenugreek seeds, allow them to heat up. Add crushed garlic, chilli powder, turmeric powder and prawns. Cover it and let it cook till the prawns are done. (Prawns get cooked in 5 mins, if... - 39.4643

Sambmar is very common south indian dish. The drumsticks and peppercorns gives the Sambmar a divine taste. Must catch it. - 43.1447

GETTING READY 1)Remove tops off the chilies and with a cocktail sticks remove seeds. 2)In a bowl, mix all the ingredients and keep aside half of the oil. MAKING 3)Stuff the mixture into the chilies from the top holes and put them in a clean, dry jar. 4)Pour... - 48.5901

1. Wash the prawns well. Place in a saucepan along with two teaspoons salt, curry leaves, green chillies and two cups of vinegar. Allow to cook well and when prawns are tender - cool. 2. Grind the masala till soft and buttery. 3. Place two cups of oil in a... - 28.1499

1. Wash the chillies and wipe dry thoroughly using a paper towel or cloth. Wipe each separate. There should be no trace of water when you start making the pickle. 2. Slit each chilly carefully, removing the centre pip and all the seeds. Keep the seeds... - 40.3924

Recipe by Tarla Dalal - 44.3144