Pickle Recipes: Easy Ways to Make Home-Made Vegetable Mixed Pickles

How to make spicy lemon pickle?


  • 100 medium-size lemons
  • 500gm. red chilli powder
  • 100 gm. of turmeric powder
  • 700 gm. salt
  • 8 tsp fenugreek seeds
  • 2 tsp asafetida powder
  • 2 tsp sesame oil
  • Salt for taste

Method of preparation
Wash all the lemons and also ensures that there is no water with these. Cut each lemon into 8 pieces. The oil should be kept in pan on low fire and maintained till it becomes hot. Now, fry fenugreek seeds and asafetida and crush into powder. Fry turmeric in the same oil. Remove all the ingredients from the pan and mix them into the lemon pieces suitably. Keep it in an airtight container. Such type of recipes can be consumed throughout the year.

Benefits: It increases Pitta, Kapha and good for Vata.

How to make sweet lemon pickle?


  • 100 medium sizes lemons
  • 4 kg. sugar
  • 500 gm. red chilli powder
  • 300 gm. turmeric powder
  • 5 tsp asafetida powder
  • 5 tsp fenugreek seeds
  • 4 tsp sesame oil
  • 500 gm. salt

Method of Preparation

Wash the lemons and let them dry. Cut each lemon in 8 pieces. Apply salt and turmeric to all pieces. Keep these in a vessel and press them keeping the lid inside the vessel for three days. Fry the fenugreek seeds and asafetida on low fire in oil. Afterwards, turn them in powder. Mix it along with red chilli powder with lemon pieces. Make the thick syrup of sugar and add slowly all lemon pieces in it. When the syrup becomes thin, cook it for 5 minutes. Turn off the gas and let it be cool. Store it in an airtight jar. This pickle remains good for one year. It is very tasty and delicious. For ill person, this gives good taste to food.
Benefits: It increases Pitta, Kapha and reduces Vata.

How to make sweet mango pickle?

This recipe is the fresh one and not suitable for storing the same throughout the year like the spicy variety.

  • ½ kg. fresh unripe mangoes
  • ½ kg. crushed jaggery
  • 50 gm. red chillies powder
  • 3 tsp turmeric powder
  • 2 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 1 tsp asafetida pieces powder
  • 5 tsp sesame oil
  • Salt to taste

Method of preparation

First of all the mangoes should be washed properly, wipe it so that it becomes dry. Remove the skin of mangoes and cut them into small pieces. Heat the oil in a pan on low fire; add mustard seeds and asafetida until and unless the seeds come out. Add turmeric powder and fenugreek seeds so that it properly mixed with the pieces of mangoes. Cook all the ingredients on low fire steam for 15-20 minutes. Add red chilli powder, jaggery and salt. Again start the process of cooking for 10 minutes and then turn off the gas. It is better to eat or served when it becomes cool
Benefits: Increases Pitta and Kapha and reduces Vata.

How to make mixed vegetable pickle?

Mixed Vegetable Pickle is served fresh so to make fresh every time. It is better to finish it within a week.

  • 100 gm. green peas
  • 100 grams carrots
  • 100 gm. cauliflower
  • 40 gm. fresh ginger
  • 8 gm. chillies
  • 5 medium-size lemons
  • 70 gm. red chilli powder
  • 50 gm. turmeric powder
  • 10 tsp sesame oil
  • 10 tsp mustard seeds
  • 5 tsp asafetida pieces
  • 4 tsp fenugreek seeds
  • Salt for taste

Method of preparation

The first and foremost things should be to all the vegetables and make sure that water has been drained out. Cut the Vegetables into small pieces. Take oil on the pan heat it over low flame. Fry fenugreek seeds and asafetida, mix it into powder form. Now, in remaining hot oil, add mustard seeds and asafetida until the seeds come out, add half amount of turmeric. Keep tidaka for cooling. Mix ½ turmeric, red chilli powder, asafetida, fenugreek powder, and salt with the pieces of vegetables and add cool oil tidaka in it. Add lemon juice. It will remain good to serve for one week.
Benefits: This recipe increases pitta. Reduces Vata and Kapha.

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