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Pickle Recipes - Spice Up Your Meal with Homemade Achaar
We love to eat anything and everything with a pickle, don't we? Pickles come as a boon when any food lack flavour, which is why we bring some amazing pickle recipes for you. There is a variety of Indian pickles to suit every taste, occasion, and season. Here is an article to give you recipes of 10 tasty and mouth-watering pickles which you can easily make at home.
How to Make Pickle at Home – Mouth Watering Homemade Pickle Recipes
1. Sweet and Salty Lemon Pickle
Lemon pickle is a favourite among many. The salt and sour juice of the lemon makes it tangy. It is said to be great for the stomach and also during motion sickness. So how do we make lemon pickle at home without oil? Read on.
Ingredients
30 lemons
1 cup of salt
7 cups of sugar
Prep Time
30 – 45 minutes.
How to Make
Wash the lemons and pat them dry.
Then rub them well against a stone mortar as it will take away the tartness of the lemons.
In case you don’t have a stone mortar, just cut each lemon into four pieces.
If you have rubbed the lemons in the stone, then do not cut it. In case, you have not rubbed it; you can cut each lemon into four pieces.
Then put all the lemons in a dry glass bowl and add salt.
Toss them well every day for 7 days to avoid fungal growth. Refrain from using any spoon or your hands.
After 7 days, put the lemon and salt mix in a non-stick kadhai and add the sugar.
Cook for 20-25 minutes.
After it is done, let it cool down in the kadhai.
Store it in an airtight container.
2. Spicy and Sweet Garlic Pickle
As the name suggests, garlic is the main ingredient in this pickle. The pungency of it mixes with the sweetness of jaggery, the spiciness of the chilli powder and tanginess of the lemon juice to give it a wonderful punch of flavours. Most of us love this pickle but not many know how to make it at home. However, after making it, the pickle has to be kept aside for 7 days before you can take it.
Ingredients
1 cup of peeled garlic cloves
5 – 6 tbsp of mustard oil
½ tsp of turmeric powder
2 tbsp lemon juice
2 tbsp chilli powder (or as per your taste)
2 tsp jaggery
1 tsp salt
Spices (to be ground)
3 - 4 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp asafoetida
Prep Time
30 - 45 minutes
How to Make
Heat oil and add the garlic cloves and turmeric powder to it.
Stir it continuously on low flame till the garlic becomes soft.
Add the lemon juice and stir it for some time.
The jaggery, salt, and chilli powder should be added after this. Keep on stirring until the jaggery melts and mixes with the garlic and the spices.
Then add the ground masala and mix it well. Cook it for 1 – 2 minutes and switch off the stove.
Once cool, pour the pickle in a dry, air-tight glass container and keep it aside in a cool place for a week.
3. Carrot Pickle
This pickle will make a bowl of khichdi or dal-rice. It can be kept for a week in the refrigerator and should be taken out with a dry spoon. Read the directions below and learn how to make carrot pickle at home.
Ingredients
1 cup carrots (cut in small cubes)
2 green chillies (chopped)
4-5 tbsp of mustard oil
4-5 tbsp ginger (finely chopped)
¼ tsp turmeric powder
¼ tsp fenugreek powder
2 tsp mustard powder
Chilli powder (as per taste)
Lemon juice (as per taste)
Prep Time
20-30 minutes to prepare and cook the pickle.
How to Make
Heat the oil on low flame.
After the oil heats up, add the carrot and ginger.
Toss it well and add the other ingredients except for the lemon juice.
Mix well.
Let it cool down. Then add the lemon juice and mix it.
Store in a container and put it in the refrigerator after each use.
4. Green Chilli Pickle
It is one of the easiest pickles to make. It tastes great with anything and having a bottle of green chilli pickle at home can save you from spending hours in the kitchen.
Ingredients
250 grams of green chilli
¼ cup of mustard seeds (yellow)
1 tsp turmeric powder
1 tsp of dry mango powder
1 cup mustard oil
Salt (as per taste)
Prep Time
15-20 minutes
How to Make
Wash the chillies and dry them out completely.
You may either slit the chilli at the centre or cut them in small pieces.
Roast the mustard seeds a bit and grind it coarsely.
In a bowl, add the coarse mustard powder, salt, mango powder, turmeric powder and half of the mustard oil.
Mix the masala mix with the chillies.
In a wok, pour the rest of the oil and heat it until you get the pungent smell of the oil.
In the meanwhile, put the masala mixed chillies in a dry glass bottle.
Once the oil cools down, add it with the chillies in the jar.
The pickle is ready after keeping it in the sunlight for 5 -7 days.
5. Sweet Mango Pickle
Mango pickle is the commonest among all pickles. There are many variations of mango pickle. The sweet mango pickle goes very well with plain parathas and thepla. Learn how to make mango pickle from the directions given below.
Ingredients
½ kilogram or 2 raw mangoes (washed, peeled, and cut in small pieces)
1 cup jaggery (grated or crushed)
½ cup sugar (optional)
Spices (to be ground)
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp mustard seeds
1 tsp fenugreek seeds
1 tbsp sesame seeds
2 tbsp red chilli powder (or according to taste)
1 tsp asafoetida
1 tbsp mustard oil
Prep Time
It may take a day to prepare for and cook the pickle completely.
How to Make
After peeling and cutting the mangoes, dry it out in the sun completely.
Add salt and turmeric powder to it then keep it aside for a night.
In a wok, heat a little mustard oil.
Add the marinated mangoes, grated jaggery, and sugar and keep stirring it on low flame.
Let it cool after this.
Dry roast the mustard, cumin and coriander seeds and grind them together.
Add the ground masala, chilli powder and asafoetida powder to the mango, jaggery and sugar mix and stir it well.
Store it in an airtight jar.
6. Ginger, Tree Tomato, and Cherry Chilli Pickle
It is a family favourite and can be eaten with anything from puffed rice, beaten rice, to rice and dal. The cherry chilli or “Dalley khorsani” (Dalley meaning round and khorsani meaning chilli in Nepali) and the ginger makes it very hot and spicy, and the tree tomato adds tanginess.
Ingredients
250 grams of cherry chillies
100 grams ginger
50 grams of green chilli
4-5 tree tomato
2 cups of mustard oil
Salt (as per taste)
Spices (to be ground)
2 tbsp of mustard seeds
4 tbsp of coriander seeds
4 tbsp of cumin seeds
Prep Time
8-12 hours
How to Make
Wash the cherry chillies, green chillies, tree tomatoes, and ginger. Then peel the ginger and chop it in thin strips; cut the cherry chillies and tree tomatoes into four long pieces and slit the green chillies from the centre.
Spread all of it in a big plate and leave it out in the sun until the water dries out.
Roast all the spices together and grind them coarsely.
In a wok, add 1 cup of mustard oil and heat it.
Once the pungent smell leaves the oil, add the chillies, tomatoes, and ginger, and stir.
Add the ground spices and salt to it. Stir it for a minute and switch off the stove.
Once cool, pour it in a dry glass jar and add the remaining oil to it.
Keep the pickle in the sun for 3-4 days.
7. Radish Pickle
The pickle is rich in spices, and the radish adds a tang to the flavour. It is best eaten with rice-dal, puffed rice or beaten rice.
Ingredients
1 kilogram radish
3 cups of mustard oil
4 tbsp of red chilli powder
200 grams of cherry chillies
4 tbsp of turmeric powder
Salt (according to taste)
Spices (to be ground)
100 grams of mustard seeds
100 grams of cumin seeds
100 grams of coriander seeds
4-5 tbsp of fenugreek seeds
Prep Time
It requires about a week’s time to prepare and cook completely before you can try it.
How to Make
Wash the radish and peel it.
Then cut in 2 inch long strips.
Add some salt to the radish pieces. The water from the radish will come out.
After an hour, squeeze out the water from the radish and spread it in a plate in the sun until it dries up and shrinks.
In a pan, roast all the spices and grind them together coarsely.
In a bowl mix the powdered spice, turmeric powder, and salt with some mustard oil.
Mix the spices well with the radish and put the mix in a dry glass jar.
Add the remaining mustard oil in the bottle and tighten the lid.
For the next 4-5 days, keep the bottle out in the sun.
8. Chicken Pickle
It is not a pickle which many people know of. However, for people who have had it once, it is something they love and like taking again and again. It cannot be preserved for more than a month.
Ingredients
500 grams of boneless chicken
1 cup of mustard oil
50 grams of ginger (chopped in thin slices)
50 grams of garlic (chopped)
1 tbsp soya sauce
1 tsp of turmeric powder
2 tbsp of garam masala powder
Salt (as per taste)
1 tbsp aamchur
3-4 tsp of red chilli powder
Spices (to be ground)
2 tbsp of cumin seeds
2 tbsp of coriander seeds
1 tbsp of sichuan pepper
1 tbsp of mustard seeds
Prep Time
About an hour’s time.
How to Make
Wash and cut the chicken in small pieces.
In a kadhai, heat some oil and fry the chicken till it turns brown.
Drain out the excess oil from the fried chicken pieces.
In another pan, dry roast the spices and grind them each separately and coarsely.
Again in a kadhai, put some oil, add chopped garlic and ginger.
Sauté them then add the mustard powder, cumin powder, coriander powder, and chilli powder and soya sauce.
Then add the fried chicken pieces, salt, sichuan pepper powder, garam masala powder, and the aamchur, and mix well.
Let it cook for 3-4 minutes.
Allow it to cool and then it in a glass jar with a tight lid.
9. Grape Pickle
This is a very simple pickle which can be made very quickly. It can be eaten along with pulao or parathas. It can be stored in room temperature for 3-4 days and then it needs to be refrigerated.
Ingredients
500 grams of seedless grapes
3-4 tbsp of red chilli powder
¼ tsp of asafoetida
½ tsp of black salt
3 tsp of lemon juice
1 tsp of sugar
Salt (as per taste)
200 ml of mustard oil
8-10 tbsp of coriander, cumin, and mustard powder (roasted and ground coarsely)
Prep Time
About an hour
How to Make
After washing the grapes, dry them well and cut each grape in two halves.
Heat oil in a kadhai, add the asafoetida and put the grapes, spice powder, sugar, white and black salt and lemon juice.
Stir and mix everything together.
Allow it to cool and then put it in a dry glass jar with a tight lid.
10. Gooseberry Pickle
The gooseberry pickle is sweet and tangy. It is a great accompaniment with parathas and rice as well.
Ingredients
500 grams of gooseberry (big and fresh)
200 ml of mustard oil
1 tbsp mustard seeds
2 tbsp of chilli powder
1 tbsp of asafoetida
1 tbsp of turmeric powder
Salt to taste
Prep Time
45 minutes to 1 hour.
How to Make
Cook the gooseberries in water till they turn tender.
Drain the water and let them dry.
In a kadhai pour the oil and add the asafoetida, mustard seeds, turmeric powder, salt and chilli powder.
Then add the cooked gooseberries and coat them with the masala.
After it cools down, put in a dry glass jar and put a tight lid.
Easy Tips to Preserve a Pickle for a Longer Time
Pickles have come down through ages. It is a part of our everyday food. Pickling is basically done to preserve seasonal vegetables and fruits. Some of the easy ways to preserve pickle for a long time is listed below.
The pickle or the jar in which it is kept should be absolutely dry.
Sun-dry the vegetables and fruits before preparing the pickle to dry out the moisture.
Dry roast the salt till it is golden brown to preserve the pickle.
Never touch pickle with wet hands.
A simple dal-rice or khichdi can taste awesome when consumed with a tasty pickle which can be easily made at home. Try making any of the above pickles and experience the burst of flavours it adds to your everyday meal.
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Health Benefits of Prunes Intake in Your Diet
Protein Vegan Sources to Include in Your Diet Read more
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Ensuring Equal Treatment for all Children in Blended Families
Children may become clingy to the parent that stayed. They might be under the impression that anything they do or not do might cause the other biological parent also to leave them. If the parent has left due to death, they might become protective or possessive of the one that is alive. There could also be a situation, where they may try to protect themselves from being hurt, by detaching themselves from the blended family.
Many adults in blended families try to bring a balance in their newly formed family with high expectations, and try to liken their new situation to their first marriage. But this is actually far from the truth. When everyone comes together, children will try to figure out where or whether they belong in the new system.
Tips to Ensure Equal Treatment
Here are steps that can help you not let the children of the other partner in the blended family feel that they are left out:
1. Defer decisions for the stepchild to the biological parent
As a step parent, it is important to defer to the biological parent. Give the step-relationship time to develop. Though you cannot completely disappear, you need to also support the step-parent even though it goes against your parenting style. The more it appears to your stepchild that you agree with the bio parent, the better your relationship with the step child will be. As the good cop in a conflicting situation, you need to play the role of finding out the interests of the child, while your spouse (biological-parent) deals with the conflict at hand.
2. Don’t compete with your spouse
No matter what you think of the bio-parent’s style of discipline (or lack thereof) it’s important to respect and acknowledge the strength of the biological connection. Simply be present in the child’s life and avoid “fixing things” or competing with the bio-parent.
3. Discover your stepchild's interests
Discover the things your stepson or stepdaughter likes. Start off as you would with any friendship: find some common ground and do things together that you might both enjoy.
4. Get out of the way
Let your spouse have one-on-one time with his or her kids—without you. This reduces the displacement and loss the child might be feeling. It also assures him that he hasn’t been displaced by somebody else. Many stepparents get nervous if their spouse is spending time alone with her kids and not including them. This time allows the bio-parent to enjoy their children and let the kids know that the other partner is not taking their parent away from them.
5. Act lovingly, even if you don't like your step-kids
The fact is that you may not love them as your own—or even like them. And remember, you can’t make your step-kids like you, either! In your step-kids minds, you’ve displaced them. But even if you don’t like them, you can learn to act lovingly toward them. Your loving actions and behaviour will allow you to develop the love you need to blend them in. Kids may not act their normal selves because of the divorce and remarriage, so you need to give the children time to grapple the new situation.
6. Find good and right
Instead of focusing on the negative or complaining about them, find something positive to say to your spouse. This puts your spouse in a positive frame of mind helping you establish a good relationship with your stepchild. This will also help you establish a good relationship between your children and your stepchildren.
Take time to develop the relationship, and we mean not weeks or months, but years. Remember that it takes a lot of time, perseverance, maturity, commitment and patience on the part of all the adults involved to make the kids blend into the family with ease. Read more
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