Ingredients
200 gm young yellow papaya
skinned & sliced thinly
100 gm tomatoes
skinned
seeded & diced
20 gm red onion
diced
300 ml white wine vinegar
30 gm sugar
150 ml water

Method
Place all the Ingredients together in a bowl. Mix well.
Allow to pickle by leaving the bowl in the fridge for atleast one day before eating.

Ingredients
Fry in oil and grind into paste:
dhania 1 1/2 tsp
channa dhal 1 tsp
urad dhal 1 tsp
red chilies 6
coconut dry or fresh 1 handful
huge size eggplant 1
tamarind pulp 1 tsp
sambhar powder 1/2 tsp
toor dhal 1 handful
white channa 1 handful

Method
Grind the above nicely once it is done in oil.
Boil the veg., with tamarind water and if you need, add more water and tamarind later.
Soak channa previous night in water and boil it well with small salt and enough water.
Mix these two with salt, sambhar powder, diluted boiled dhal. Allow it to boil for a minute.
Add the paste and keep aside. Do the seasoning with mustard, curry leaves and urad dhal. Goes well with plain rice and pappad or cucumber raitha.

Ingredients
green pepper – 250 gm
lemon – 5
turmeric powder – a pinch
asafoetida powder – a pinch
mustard seeds -1 tsp
salt to taste
cooking oil – 4 tbsp

Method
First of all keep a clean and dry container ready.
Clean the green pepper thoroughly and pat them dry with a clean cloth.
Then, transfer them into the container.
Add lemon juice over them such that they are fully immersed in the juice.
Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.
Keep it aside for a week and use it with a dry spoon.

Ingredients
4 bunches of gongura leaves
2 1/2 tsp. sesame seeds
2 1/2 tsp. urad dal
1 tsp. fenugreek seeds
1 tsp. coriander seeds
For seasoning:
Heat 1 tbsp. Oil in a pan, when it gets hot place mustard seeds.
When they splutter place 1/2 tsp. Of chana dal and urad dal together and 1-2 dry
red chilies.
Let them become brown in colour. Then place off the stove.
1 tsp. cumin seeds
4-5 dry red chilies
3-4 green chilies
2 tbsp. oil
salt to taste

Method
Separate gongura leaves from the bunch and wash them.Then fry them in the oil till they are tender.
Fry green chilies and keep apart. Roast sesame seeds, urad dal, cumin seeds, fenugreek seeds, coriander seeds and dry red chilies and keep apart.
Allow them to cool. Then grind them in a grinder and keep aside. Now grind the green chilies and gongura leaves to a paste.
Mix both the dry powder, salt as per taste and gongura-green chili paste together and grind again till they mix well.
Your gongura pickle is ready. Season it and serve with rice. (It tastes better with rice)

Ingredients
3 tomatoes cut into pieces
1/2 bunch of coriander finely chopped
10 green chilies finely chopped
salt
4 tbsp tamarind juice
1/2 tbsp haldi
1 tbsp mustard seeds
1 tbsp chana dhal
1/4 tbsp hing

Method
Grind 1 tomato, coriander, tamarind juice, salt and 5 green chilies, a small haldi and keep it aside.
Season oil in a pan with 1 tbsp mustard seeds,1 tbsp chana dal and a small of hing.
Add tomatoes & green chilies and bring it to boil.
Add the grinded mixture to this and let it boil for 2-3 minutes

Ingredients
1/4 kg ginger
fresh green chili-10
huge lemon size tamarind
salt to taste
turmeric powder-1tsp.
jaggery powdered-2tsp
(if you need it more sweet add small more)
oil- enough to fry well the ginger and chili
mustard seed-1/2tsp

Method
Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
There should not be any water. Also cut the chilies very finely.
Heat oil fry the mustard seed and when it splutters add the ginger and chili and fry them adding turmeric powder.
Then extract thick juice from tamarind, add to the ginger, chili. Mix them well.
Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
Now our pickle is done. Before removing it from fire add jaggery mix well.
This one is only optional.
If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and delight in your food.

Ingredients
1 kg green mango pieces
1/4 kg ginger garlic paste
1/4 kg salt
1/4 kg red chili powder
1/4 kg til /sesame oil

Method
Cut the mango pieces (the size of half a lemon) clean them with a dry cloth and place it aside.
Clean the ginger garlic and make a fine paste. In a huge vessel place the mango pieces, salt, red chili powder, ginger garlic paste and mix well.
In a kadai heat 100 gm oil and place 1/2 spoon rai 1/2 spoon jeera 1/2 spoon methi.
As the seasoning start to spurt switch of the gas and cool it. Heat a vessel for few minutes till it becomes real hot and switch of the stove.
Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel itself.
Do not heat the oil with the vessel /but only pour it in the hot vessel. Clean a glass bottle (1.5 kgs) dry it completely.
Place all the Ingredients of step 1 into the bottle. Only after the oil has cooled down mix the step 2 and step 3 Ingredients into the bottle.
Mix the mango pieces and the masala with a wooden spoon. Close the lid tightly and keep aside for about 2/3 days. The pickle can be used as and when required

Ingredients
2 lbs. green tomatoes
(red ones can be used too)
15-20 red chilies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
salt to taste

Method
Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar.
Leave for about 2 hours. Blend together the garlic, ginger, red chilies and of the mustard, with a small vinegar.
Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil.
When the pickle is nearly done, the oil starts to float at the top. Take it off the heat and let it cool.
Store in a clean bottle. Will keep for a year (if anything remains of it!!). This is a tasty accompaniment to rice/dal, roti or curd rice.
You can vary the amount of red chilies/vingear depending on how hot/sour you
want the pickle to turn out.

Ingredients
green chilies – 100gms
ginger – 100 gms
tamarind – 100gms
mustard – 2 tsp
fenugreek seeds 25 gms fry well and powder
curry leaves
salt to taste
turmeric powder – 1 tsp
gingerly oil – 100 ml
jaggery – 100gms

Method
Heat tawa place oil. When the oil gets hot add mustard seeds and curry leaves to it.
Meanwhile cut the cold and ginger into small pieces and add it and fry for a few mts .
Next add the tamarind syrup to it. Add salt and turmeric powder allow it boil for about 10 mts in low flame
Once the cold and ginger gets cooked and becomes small thick add the jaggery and the fenugreek powder and keep on stirring it for about 5 mts.
You start getting excellent smell of cold, ginger, jaggery and once the oil starts coming out it means your pickle is ready.
This pickle can be kept up to a max of 6 months.

Ingredients
3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed(saunf)
1/2 cup red chili powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil) glass
china or earthen pickle jar

Method
Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.Shake the jar so the pieces are evenly coated.
Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
Spread out on an ancient kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry Ingredients left. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly. Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top.
Press down the pieces and masala firmly. This pickle will not go terrible for over a year even at room temperature.