Onion Pickle | Homemade Onion Pickle | Dhaba Style Onion Pickle Recipe | How to Make Onion Pickle | Onion Pickle Recipe | Red Onion Pickle | Vinegared Onion Recipe |

 

Onion Pickle | Homemade Onion Pickle | Dhaba Style Onion Pickle Recipe | How to Make Onion Pickle | Onion Pickle Recipe | Red Onion Pickle | Vinegared Onion Recipe | Onion Pickle: Here's the full recipes of onion pickle with two methods. 

Recipe 1: Dhaba-Style Instant Onion Pickle (North Indian)

Ingredients

2 large red onions — sliced ​​thinly

2 green chilies — finely chopped

2 tablespoons mustard oil

1 teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

Salt — to taste

Lemon juice — (Optional)

For the Tempering (Tadka):

½ teaspoon Kalonji (Nigella seeds)

½ teaspoon Saunf (Fennel seeds)

½ teaspoon Rai (Black mustard seeds)

½ teaspoon Jeera (Cumin seeds)

A pinch of Hing (Asafoetida)

Homemade Red Onion Pickle Recipe

Instructions:

Slice the onions thinly and separate their layers.

Add the spices, salt, and green chilies to the onions and mix well.

Heat the mustard oil until it begins to smoke.

Turn off the heat and add all the tempering spices — let them splutter for 20-30 seconds.

Pour this hot tempering mixture over the onions.

Garnish with fresh green coriander and lemon juice.

Mix well and let it sit for a few hours — the pickle is ready!

Shelf Life: 2-3 days (when refrigerated)

Recipe 2: Vinegared Onions (Onions Soaked in Vinegar)

Ingredients

2 medium-sized red onions — sliced ​​thinly

1 cup white vinegar or apple cider vinegar

1 cup water

1 teaspoon salt

1 teaspoon sugar

1-2 green chilies — sliced ​​(Optional)

2-3 garlic cloves (Optional)

Homemade Vinegered Onion Pickle Recipe

Instructions:

Heat water in a pan. Add salt and sugar to the mixture, and heat it until they dissolve.

Turn off the heat and stir in the vinegar—this is your pickling solution. Place the onions, green chilies, and garlic into a clean glass jar.

Pour the warm vinegar mixture over them.

Allow it to cool down, then cover the jar and refrigerate it.

The pickles will be ready in just a few hours—though they taste even better if left to sit overnight!

Pro Tip:

Red onions naturally take on a beautiful pink-magenta hue after soaking in vinegar—no artificial coloring is needed! Shelf Life: 1–2 weeks (when refrigerated).

Serving Suggestions

With Dal-Rice, Rajma, or Kadhi

With Tandoori Chicken, Kebabs, or Tikka

With Parathas, Rotis, or Puris

In Sandwiches, Rolls, or Burgers

With Chhole (Chickpea Curry)

Essential Tips

Always use dry utensils and spoons.

For "instant" pickles, adding lemon juice helps extend their shelf life.

Red onions are best suited for making Sirke Wale Pyaaz (Vinegar Onions).

Here are recipes for two different types of onion pickles!

About Dhaba-Style Instant Onion Pickles: This Dhaba-style onion pickle makes for an excellent side dish that pairs perfectly with everyday meals. It tastes best after sitting for a few hours and stays fresh in the refrigerator for 2–3 days.

About Vinegar Onions: 

These Indian-style vinegar onions are renowned for their beautiful, vibrant pink color and tangy flavor. At *Dhabas* (roadside eateries), these zesty pink onions are typically served alongside Tandoori Roti. Many people assume that food coloring or beets are added to achieve this hue, but that is not the case—red onions naturally take on this lovely magenta-pink color when soaked in a vinegar solution.

Storage Tips: 

This recipe can also be prepared using small onions or shallots (a variety of small onion), which are typically kept whole. To ensure the pickles remain fresh for as long as possible, always use dry containers and thoroughly dry your hands before handling them.

Karonda Mirch Ka Achar | Karonda Pickle | Karonda Pickle | Karonda Pickle Recipe | Karonda Mirch Ka Achar Recipe | Achar Recipe in Hindi | How to Make Karonda Mirch Ka Achar | How to Make Netal Plum Pickle |

 

Karonda Mirch Ka Achar | Karonda Pickle | Karonda Pickle | Karonda Pickle Recipe | Karonda Mirch Ka Achar Recipe | Achar Recipe in Hindi | How to Make Karonda Mirch Ka Achar | How to Make Netal Plum Pickle | Karonda Pickle: Here's the recipe of netal plum pickle. 

Ingredients

500 g Karonda (Natal Plum)

2 tablespoons Mustard Oil

1 teaspoon Fennel Seeds (Saunf)

1 teaspoon Mustard Seeds (Rai)

1 teaspoon Fenugreek Seeds (Methi)

1 teaspoon Nigella Seeds (Kalonji)

1 teaspoon Red Chili Powder

½ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

Salt (to taste)

4-5 Garlic Cloves — (Optional)

Homemade Netal Plum Pickle Recipe

Instructions:

Step 1 — Prepare the Karondas

1.  Wash the Karondas thoroughly.

2.  Sprinkle salt over them and rub them well.

3.  Leave them as they are for 3-4 hours — this makes it easier to remove the seeds.

4.  Remove the seeds, wash the Karondas again, and spread them out on a muslin cloth to dry in the sun for 3-4 hours (do not let them dry completely; let them remain slightly moist).

Step 2 — Prepare the Spice Blend

1.  Dry roast the fennel seeds, fenugreek seeds, and mustard seeds separately.

2.  Once cooled, grind them coarsely.

Step 3 — Heat the Oil

1.  Heat the mustard oil in a pan until it begins to smoke.

2.  Then, let it cool down slightly (this eliminates the raw, pungent odor of the oil).

Step 4 — Prepare the Pickle

1.  In a large bowl, combine the Karondas, ground spices, turmeric, red chili powder, coriander powder, salt, nigella seeds, and garlic (if using).

2.  Add half of the oil and mix well.

3.  Cover the bowl and let it sit overnight.

4.  The next day, mix in the remaining oil. 

Step 5 — Cure the Pickle

1. Fill a clean, dry glass jar with the pickle mixture. 2. Place it in direct sunlight for 4–5 days—the pickle will then be ready to eat.

3. For long-term preservation, add 1 teaspoon of vinegar or citric acid. 

Tips

  Do not dry the Karondas (Carandas) completely; allow them to retain a little moisture.

  Always use dry utensils and spoons—moisture causes the pickle to spoil.

  Sterilize the jar beforehand by boiling it.

  Keeping the pickle submerged in oil extends its shelf life from 6 months to 1 year.

Serving Suggestions

Serve with Parathas, Puris, Bajra Roti (Pearl Millet Flatbread), or Mathris.

Here is the complete recipe for Karonda Pickle! 

Key Highlights:

Preparing the Karondas: First, sprinkle salt over the Karondas, rub them thoroughly, and let them sit for 3–4 hours—salting makes it easier to remove the seeds. Afterward, remove the seeds and wash the Karondas thoroughly.

Sun-Drying: Spread the Karondas on a muslin cloth and let them dry in strong sunlight for 3–4 hours—however, ensure you do not dry them completely; retaining a little moisture is essential.

Using Oil: Heat the mustard oil until it begins to smoke, then let it cool down slightly—this eliminates the raw, pungent odor of the oil.

Mixing the Spices: Combine the coarsely ground spice mixture, turmeric, salt, red chili powder, Kalonji (Nigella seeds), garlic, and half of the mustard oil with the Karondas.

Storage: Fill a clean, dry jar with the pickle—it will be ready to eat within a week and can be stored in the refrigerator for up to 6 months. To preserve it for a long time, add 1 tablespoon of vinegar or citric acid.

Ginger Pickle Recipe | Homemade Ginger Pickle Recipe | How to Make Ginger Pickle Recipe | Best Ginger Pickle Recipe | Easy Ginger Pickle Recipe | Ginger Pickle Recipe Easy |

 

Ginger Pickle Recipe | Homemade Ginger Pickle Recipe | How to Make Ginger Pickle Recipe | Best Ginger Pickle Recipe | Easy Ginger Pickle Recipe | Ginger Pickle Recipe Easy | Ginger Pickle Recipe: Two Methods — Instant and Traditional! Here's the full recipe for ginger pickle

🥄 Method 1: Instant Ginger Pickle (with Lemon)

Ready in just 30 minutes!

Ingredients

Fresh/Raw Ginger – 200g

Lemon Juice – From 4–5 lemons

Green Chilies – 3–4 (Optional)

Salt – 1½ teaspoons (or to taste)

Black Salt – ½ teaspoon

Turmeric Powder – ¼ teaspoon

Black Pepper Powder – ½ teaspoon

Asafoetida (Hing) – 1 pinch

Homemade Ginger Pickle Recipe

Instructions:

Wash the ginger thoroughly with clean water and dry it completely.

Peel the ginger and cut it into thin, long strips (juliennes).

Cut the green chilies into small pieces — if you prefer a milder taste, remove the seeds.

In a bowl, combine the ginger strips, green chilies, salt, black salt, turmeric, black pepper, and asafoetida.

Squeeze in the lemon juice and mix all the ingredients thoroughly.

Transfer this mixture into a clean, dry glass jar.

It can be served after 3–4 hours — the longer it sits, the better it will taste. 

🫙 Method 2: Traditional Ginger Pickle (with Mustard Oil)

Long-lasting, Rich Flavor

Ingredients

Ginger – 250g

Mustard Oil – ¼ cup

Red Chili Powder – 1½ tsp

Turmeric Powder – ½ tsp

Asafoetida (Hing) – ¼ tsp

Salt – 1½ tsp

Vinegar (White Vinegar) – 2 tbsp

Black Pepper Powder – ½ tsp

For the Spice Blend (Coarsely grind):

Mustard Seeds (Rai) – 1 tsp

Fennel Seeds (Saunf) – 1 tsp

Fenugreek Seeds (Methi) – ½ tsp

Preparation Method

Wash the ginger thoroughly, dry it, and peel off the skin.

Cut the ginger into thin strips (juliennes) or small pieces.

Place the ginger pieces in a bowl, add the vinegar and a little salt; cover and let it rest overnight or for 6–8 hours. The ginger will turn a light pink color. Discard the vinegar; remove the ginger pieces and wipe them dry with a cloth.

Pour the mustard oil into a pan (or wok) and heat it until it begins to smoke, then let it cool down.

Add the asafoetida, coarsely ground spices, red chili powder, turmeric, and black pepper to the cooled oil.

Add the ginger pieces and salt, and cook on a low flame for 2–3 minutes.

Turn off the heat, let the mixture cool down completely, and then transfer it into a clean, sterilized jar.

The pickle will be fully ready to eat within 1 week.

Important Tips

Fresh/raw ginger works best—it is free of fibers and has an excellent flavor. Lemon juice helps balance the pungency and slight bitterness of the ginger, ensuring the pickle does not taste overly spicy. It is crucial that there is absolutely no moisture present—the ginger, the jar, and all other ingredients must be completely dry.

When ginger is steeped in lemon juice or vinegar, it takes on a light pink hue—this is entirely normal and does not indicate that the pickle has spoiled.

The longer the pickle is allowed to rest, the more its flavors develop and mature.

When refrigerated, it remains fresh for 1–2 months.

Health Benefits 🌿

Ginger possesses anti-inflammatory and antibacterial properties.

It is highly beneficial for digestion—consuming it alongside meals aids in maintaining a healthy digestive system.

It also provides relief from arthritis, colds and coughs, and various stomach ailments.

Ginger holds a place of special significance in Ayurveda.

Serving Suggestions

Serve this with Dal-Rice, Parathas, Puris, Khichdi, or any Indian meal—just a single spoonful of ginger pickle enhances the enjoyment of the entire meal! 🫚🌶️

Here is the complete recipe for your ginger pickle—presented in two distinct methods! Here are a few key points to keep in mind:

For this pickle, only fresh, raw ginger is ideal—using fresh ginger roots ensures the most delicious flavor for the pickle.

Lemon juice helps to temper the pungency and bitterness of the ginger; furthermore, as the days pass, the flavors of the pickle deepen and become even more delicious. Soaking the ginger pieces in vinegar overnight allows them to absorb the liquid and turn pink—this is a completely natural occurrence that lends a beautiful color to the pickle. There must be absolutely no moisture involved—it is crucial that the jar, the ginger, and the green chilies are all completely dry.

Ginger is an excellent source of minerals and fiber; it possesses anti-inflammatory, antibacterial, and antioxidant properties, making it beneficial for alleviating symptoms associated with arthritis, motion sickness, and stomach ailments. This quick-prep version remains perfectly fresh for up to a week at room temperature, and for 1–2 months when refrigerated.

When you have these three pickles—garlic, amla (Indian gooseberry), and ginger—stocked in your home, every meal truly takes on a unique flavor! 🫙🧄🌿

Indian Gooseberry Pickle (Amla ka Achar) Recipe | Homemade Gooseberry Pickle | Indian Gooseberry Pickle | How to Make Gooseberry Pickle | Gooseberry Pickle Recipe Easy | Best Recipe of Gooseberry Pickle |

 

Indian Gooseberry Pickle (Amla ka Achar) Recipe | Homemade Gooseberry Pickle | Indian Gooseberry Pickle | How to Make Gooseberry Pickle | Gooseberry Pickle Recipe Easy | Best Recipe of Gooseberry Pickle | Indian Gooseberry Pickle (Amla ka Achar) Recipe: Here's the complete recipe of amla achar/ indian gooseberry pickle.

Ingredients

Indian Gooseberries (Amla) – 500g (10–12 large gooseberries)

Mustard Oil – ¼ cup

Red Chili Powder – 1½ tsp

Turmeric Powder – ½ tsp

Asafoetida (Hing) – ¼ tsp

Salt – 2 tsp (or to taste)

For the Spice Blend (Coarsely grind):

Mustard Seeds – 1 tsp

Fennel Seeds (Saunf) – 3 tsp

Fenugreek Seeds (Methi Dana) – 1 tsp

Nigella Seeds (Kalonji) – 1 tsp

Dried Red Chilies – 2–3

Homemade Gooseberry Pickle Recipe

Instructions

Step 1 – Prepare the Gooseberries

Wash the gooseberries thoroughly with clean water.

Steam the gooseberries in a heavy-bottomed pot or a steamer for 5–7 minutes, or parboil them—just until the segments begin to separate easily.

Turn off the heat and allow the gooseberries to cool down completely.

Once cooled, separate the gooseberry segments and discard the pits/seeds.

Spread them out on a clean cloth and let them dry completely—there should be absolutely no moisture left in them.

Step 2 – Grind the Spices

Add the mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and dried red chilies to a blender or mixer jar and grind them coarsely—do not grind them into a fine powder.

Step 3 – Heat the Oil

Pour the mustard oil into a pan (or *kadhai*) and heat it until it begins to smoke (i.e., until it reaches its smoking point). Turn off the heat and let the oil cool down—this process helps eliminate the pungent odor characteristic of mustard oil.

Step 4 – Mix the Pickle

Add hing(asafoetida) to the cooled oil. Add the ground spices, red chili powder, and turmeric powder—be careful not to let the oil get too hot, otherwise the spices will burn.

Add the chopped Amla (Indian gooseberry) pieces and salt.

Mix everything thoroughly.

Step 5 – Storage

Allow the pickle to cool down completely.

Transfer it into a clean, dry, and sterilized glass jar.

Place it in direct sunlight for 2–3 days, or store it in a cool, dry place.

The true flavor of the pickle develops after about a week.

Essential Tips

Do not over-boil the Amla—otherwise, they will lose their shape and their texture will become mushy.

Ensure there is absolutely no moisture present—both the Amla and the jar must be completely dry; otherwise, mold may develop.

Grind the spices coarsely grinding them too finely will ruin the texture of the pickle.

If the Amla are small in size, keep them whole; there is no need to cut them into separate pieces.

After 2–3 weeks, the color of the Amla may change slightly—this occurs due to oxidation and does not indicate that the pickle has gone bad.

When refrigerated, it stays fresh for 1–2 months.

Health Benefits

Amla is an excellent source of Vitamin C—it boosts immunity.

It is excellent for digestion.

It is also beneficial for hair, skin, and eyes.

Serving Suggestions

Whether served with Dal-Chawal, Paratha, Poori, or Khichdi—just a single teaspoon of this pickle doubles the flavor of any meal! 🫙

And just like that, here is the complete recipe for your Amla (Indian Gooseberry) pickle! Keep these key points in mind:

Boil the Amla over medium heat for just 6–7 minutes—overcooking them will cause them to lose their shape. Mustard oil is the best choice for making this pickle; it possesses antifungal and antibacterial properties that prevent the pickle from spoiling.

There must be absolutely no moisture present at any stage of this entire process; otherwise, the pickle could develop mold within just one week.

After 2–3 weeks, the color of the pickle may turn a lighter shade of green. This occurs due to oxidation; the pickle has not gone bad, so do not discard it.

When stored in an airtight glass jar in the refrigerator, this pickle remains perfectly fresh for 2–3 months.

Amla (Indian Gooseberry) is an excellent source of Vitamin C and Iron. It is safe and healthy for both children and the elderly, and it is also used in various Ayurvedic medicines.

Homemade Amla pickle—especially alongside garlic pickle—makes every meal even more delicious! 🫙🌿

Garlic Pickle Recipe | Homemade Garlic Pickle Recipe | Lahsun Ka Achar | Lahsun Ka Achaar | How to Make Garlic Pickle | Punjabi Style Garlic Pickle Recipe | Garlic Pickle Recipe Easy | Best

Garlic Pickle Recipe | Homemade Garlic Pickle Recipe | Lahsun Ka Achar | Lahsun Ka Achaar | How to Make Garlic Pickle | Punjabi Style Garlic Pickle Recipe | Garlic Pickle Recipe Easy | Best Garlic Pickle Recipe: Here's the full recipe of garlic pickle. 

Ingredients

 Garlic cloves – 1 cup / 500g, peeled

 Mustard oil – ½ cup

 Red chili powder – 2 teaspoons

 Turmeric powder – ½ teaspoon

 Asafoetida (Hing) – ¼ teaspoon

 Salt – To taste (approx. 1½ teaspoons)

 Vinegar or Lemon juice – 2 tablespoons

For the Spice Blend (Coarsely grind):

 Mustard seeds – 1 teaspoon

 Fennel seeds (Saunf) – 1 teaspoon

 Cumin seeds (Jeera) – ½ teaspoon

 Fenugreek seeds (Methi) – ½ teaspoon

 Nigella seeds (Kalonji) – ½ teaspoon

Homemade Garlic Pickle Recipe

Instructions

Step 1 – Prepare the Garlic

1. Peel the garlic cloves and wash them thoroughly with water.

2. After washing, spread them out on a cloth and let them dry completely—there should be absolutely no moisture left, otherwise the pickle may spoil.

3. If the cloves are large, cut them in half; leave the smaller cloves whole.

Step 2 – Grind the Spices

1. Add the mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds to a blender and grind them coarsely—do not grind them into a very fine powder.

Step 3 – Heat the Oil

1. Pour the mustard oil into a pan (or wok) and heat it until smoke begins to rise from it (i.e., until it reaches its 'smoking point').

2. Turn off the heat and let the oil cool down slightly—this helps remove the bitterness from the oil.

Step 4 – Cook the Garlic

1. Add the garlic cloves to the cooled oil. 2. Cook on low heat for 5–7 minutes, until the garlic turns a light golden color—do not cook it completely through.

3. Add the asafoetida (Hing) and cook for another 30 seconds. 

Step 5 – Add the Spices

1. Turn off the heat.

2. Add the ground spices, red chili powder, turmeric, and salt.

3. Mix thoroughly.

4. Add the vinegar or lemon juice and mix once more. 

Step 6 – Bottle It Up

1. Allow the pickle to cool down completely.

2. Transfer it into a clean, dry, and sterilized glass jar.

3. Close the lid tightly and place the jar in direct sunlight for 2–3 days, or store it in a cool, dry place.

4. The pickle will be fully ready to eat after 1 week.

Essential Tips

1. No Moisture: Both the garlic and the jar must be completely dry.

2. Mustard Oil is Best: It brings out the authentic flavor of the pickle.

3. Coarsely Grind the Spices: Grinding them into a very fine powder will ruin the texture of the pickle.

4. Vinegar Extends Shelf Life: Adding vinegar helps preserve the pickle for a longer duration.

St orage: 

- The pickle stays fresh in the refrigerator for up to 1 month, or for 3–4 months if stored in a cool place.

Serving Suggestions

1. Serve it with parathas, puris, khichdi, or dal-chawal—it tastes great with almost everything! Just a single spoonful is enough to elevate the flavor of an entire meal.

2. And there you have it—your complete recipe for Garlic Pickle (Lahsun ka Achar) is ready! Here are a few important points to keep in mind:

3. The garlic must be completely dry before use—even the slightest trace of moisture can spoil the pickle. The pungent aroma of mustard oil—combined with fennel seeds, nigella seeds (kalonji), and red chilies—imparts an exquisite flavor once the garlic has been lightly sautéed.

4. It is crucial to sauté the garlic for a short while; this prevents the growth of bacteria or spores that could spoil the pickle, while also reducing the garlic's bitterness and infusing it with a subtle sweetness.

5. Allow the pickle to marinate for at least 2–3 days so that its flavors can fully develop and meld together.

6. You may also use white vinegar as a substitute for lemon juice; this further extends the pickle's shelf life.

This pickle tastes truly magnificent when paired with parathas! 🥒🧄

Sweet & Spicy Lemon Pickle Recipe | Easy Indian Lemon Sweet Pickle Recipe | Lemon Sweet Pickle Recipe | How to Make Lemon Pickle | Nimbu Ka Achar | Nimbu Ka Mitha Achar |

 

Sweet & Spicy Lemon Pickle Recipe | Easy Indian Lemon Sweet Pickle Recipe | Lemon Sweet Pickle Recipe | How to Make Lemon Pickle | Nimbu Ka Achar | Nimbu Ka Mitha Achar | Here is a classic recipe for Sweet Lemon Pickle (Khatta Meetha Nimbu ka Achar): This is a tangy, sour, and sweet lemon pickle—a specialty of Rajasthani pickles. It is known as 'Khatta Meetha Nimbu ka Achar' (Sour-Sweet Lemon Pickle). This pickle is prepared without using any oil.

Ingredients

6 medium-sized lemons, washed and dried

1½ cups sugar (or jaggery)

2 teaspoons salt

1 teaspoon black salt

1½ teaspoons red chili powder

1 teaspoon mustard seeds, ground

1 teaspoon fennel seeds (Saunf), roasted and ground

½ teaspoon fenugreek seeds (Methi), roasted and ground

½ teaspoon turmeric powder

1 teaspoon cumin seeds (Jeera), roasted and ground

Tips regarding Lemons:

Choose small-sized lemons with thin skins so that the pickle does not end up with large, thick pieces of rind. The peels of small lemons or limes are perfect for this pickle. Since we cook the lemons along with their peels, it is best to purchase organic lemons.

Homemade Sweet Lemon Pickle Recipe

Instructions:

Step 1 — Prepare the Lemons

Wash the lemons thoroughly and dry them completely. Cut each lemon crosswise into two halves, then cut each half into four pieces; this will yield eight pieces per lemon. Remove the seeds. Removing the seeds is crucial to ensure the pickle does not develop a bitter taste.

Step 2 — Salt the Lemons

Place the lemon pieces in a bowl and sprinkle salt over them. Mix them well so that the salt coats every piece evenly. Pack the lemons tightly into a clean pickle jar and place it in a sunny spot for two weeks. Stir the pickle every two days using a clean spoon. This process will soften the lemon peels. 

Step 3 — Prepare the Syrup

Once the lemons are ready, prepare a syrup by combining jaggery (or sugar) and one cup of water in a pan. Cook this mixture over low heat until it comes to a boil, then reduce the heat to a bare simmer. Discard the sour liquid drained from the lemons—it contains excessive salt and can spoil the taste of the pickle. 

Step 4 — Combine and Cook

Add the prepared lemons and their juice to the mixture, and cook until it comes to a boil. Stir continuously with a spoon or spatula, and turn off the heat after 10 minutes. Allow it to cool down.

Step 5 — Add the Spices

Add red chili powder, roasted cumin powder, fennel powder, and fenugreek powder to the mixture. Mix thoroughly. Transfer the pickle into a clean jar and place it in direct sunlight for 10 days.

Tips

Use a blend of brown mustard seeds, fennel seeds, and fenugreek seeds; roast them and grind them into a fine powder—this imparts a nutty and aromatic flavor to the pickle.

To prepare this pickle using unrefined sweeteners, you can use powdered jaggery instead of brown sugar. After cooking, you can adjust the amount of sugar to your preference—if the pickle tastes too sour, add another one or two tablespoons of sugar.

If possible, let the prepared pickle sit for an additional week. Its flavor improves significantly as the sweetness and tartness meld together perfectly.

Storage

If the jar remains unopened and is stored in a cool, dark place, this pickle will keep well for up to a year. Once opened, the jar should be refrigerated, and its contents should be consumed within one week. Avoid touching the pickle directly with your hands to prevent moisture from entering it. Always use a clean, dry spoon when scooping out the pickle to ensure it does not spoil.

Serving Suggestions

Lemon pickle is a much-loved condiment in India that pairs wonderfully with a variety of Indian dishes—such as *Poori*, *Paratha*, or *Jeera Rice*. This sweet, spicy, and tangy pickle tastes delicious alongside steamed Basmati rice, parathas, rotis, or bread.

Gujarati Style Mango Chhunda Recipe | Mango Chhunda | Aam Chhunda Recipe | How to Make Chhunda | Chhunda Mango Pickle | Sweet Pickle | Sweet Mango Pickle | Pickle Recipe |

 

Gujarati Style Mango Chhunda Recipe | Mango Chhunda | Aam Chhunda Recipe | How to Make Chhunda | Chhunda Mango Pickle | Sweet Pickle | Sweet Mango Pickle | Pickle Recipe | Gujarati Style Aam Chhunda: Here is the complete recipe for Chhunda (or Aam Chhunda) — Gujarat's favorite sweet mango pickle!

Chhunda—also known as Aam Chhunda in Hindi—is one of the most distinctive Gujarati methods for preserving mangoes. It is a sweet mango pickle that Gujaratis enjoy alongside almost every meal. There are two ways to prepare it: the first is the slow and traditional "sun-drying" method, which can take 8–10 days; the second is the quick stovetop method, which is ready in less than an hour.

Ingredients

3 raw mangoes (Kairi), peeled and grated

7 cups sugar

3 tablespoons red chili powder

3 tablespoons cumin seeds, roasted and ground

3 tablespoons fennel seeds (Saunf), roasted and ground

7 tablespoons salt

1/2 teaspoon turmeric powder

Tip: 

The 'Rajpuri' variety of mango is most commonly used for making this pickle, as these mangoes are large in size, contain a generous amount of pulp, and have small stones (seeds). Their firm, fiber-free pulp grates easily and retains its shape well. If Rajpuri mangoes are unavailable, you may use any firm, raw, green mango variety that has a tart flavor and green-colored pulp.

Homemade Sweet Mango Chhunda Recipe

Method 1: On the Stovetop (Quick Method — Ready in under 1 hour)

1. Add salt to the grated mangoes and let them sit for 5–10 minutes; then, squeeze out and discard all the excess liquid.

2. Prepare the Tadka(tempering): Heat 2 tablespoons of oil in a pan. Once the oil begins to emit a faint smoke, add the cumin seeds, cinnamon, cloves, turmeric, and dried red chilies.

3. Now, add the grated mangoes and the sugar. Continue stirring until the sugar has completely dissolved. Cook over medium-high heat for 20 to 25 minutes, until the mixture thickens and begins to coat the back of a wooden spoon.

4. Now, add the salt and red chili powder. Remove from heat. Allow it to cool, then transfer it into a jar for storage.

5. Special Tip: Stir the mixture occasionally to prevent the sugar from crystallizing and allow it to simmer over low heat.

Method 2: Traditional Sun-Drying Method (8–10 Days)

Combine the grated raw mango with turmeric and salt, and set it aside for a while to allow the water to drain out. Squeeze out the excess water from the mango mixture using a muslin cloth. Now, transfer this mixture into a wide-mouthed vessel, add the sugar, and stir well. Cover the vessel with a muslin cloth and place it in direct sunlight for approximately 7–10 days, until the sugar melts and transforms into a thick, sticky syrup.

Stir the Chhunda every evening. Continue this process daily until the sugar syrup reaches the desired consistency. To check if it is ready, place a drop of the syrup onto a plate—the syrup should not spread across the plate.

Useful Tip: 

To prevent insects from entering the vessel, place the jar inside a tray filled with water.

Storage

The sugar present in Chhunda acts as a natural preservative; therefore, it does not require refrigeration and remains fresh throughout the year. Chhunda keeps well at room temperature for about 6 months, or you can store it in the refrigerator to preserve it for a year or even longer. 

Serving Suggestions

This sweet, sour, and spicy mango pickle has been the pride of Gujarati dining tables for generations and is served alongside almost every meal—from everyone's favorite theplas in everyday meals to the puris prepared on festive occasions.