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Stuffed Red Chilli Pickle | Homemade Red Chilli Pickle | Red Chilli Pickle Recipe | Lal Mirch Ka Achar | How to Make Red Chilli Pickle | Spicy & Tangy Red Chilli Pickle Recipe | Stuffed Red Chilli Pickle Recipe |

Ingredients

For the Chilies:

300g (12–14) fresh, plump red chilies

Salt – 3 tablespoons (or to taste)

For the Spice Blend:

Mustard seeds – 4 tablespoons

Fennel seeds (Saunf) – 6 tablespoons

Fenugreek seeds (Methi) – 3 tablespoons

Cumin seeds – 2 tablespoons

Kashmiri red chili powder – 2 tablespoons

Turmeric powder – 1 teaspoon

Amchur (Dry mango powder) – 2 tablespoons

Kalonji (Nigella seeds) – 1 teaspoon (Optional)

For the Oil:

Mustard oil – ½ cup (heated and cooled)

Homemade Instant Red Chilli Pickle Recipe

Step-by-Step Instructions

Step 1 – Prepare the Chilies

- Thoroughly wash the red chilies with water 2–3 times.

- Wipe each chili completely dry using a clean kitchen towel; absolutely no moisture should remain on them.

- Remove the stems/crowns from the chilies.

- Using a knife, make a slit along one side of each chili, ensuring the chili remains intact.

- Using the back of a small spoon, scrape out the seeds and the inner white pith from the chilies (wear gloves on your hands—the seeds can cause skin irritation).

Step 2 – Prepare the Spice Blend

- In a pan, add the mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds, and roast them over low heat until they become aromatic.

- Allow them to cool down completely.

- Grind the roasted seeds into a coarse powder.

- Mix in the Kashmiri red chili powder, turmeric powder, amchur (dry mango powder), and salt. Mix all the ingredients thoroughly.

Step 3 – Stuff the Chilies

- Thoroughly stuff the prepared spice mixture into each slit chili.

- Gently press the chilies with your hands to ensure the filling remains inside.

Step 4 – Pack into Jars

- Dip each stuffed chili into mustard oil, then place them into a clean, sterilized, and completely dry glass jar.

- Pour the remaining mustard oil over the chilies. Ensure that the chilies are fully submerged in the oil and coated with a layer of it. * If any spice mixture remains, add that to the jar as well.

Step 5 – Cure the Pickle in Sunlight

- Tie a clean muslin cloth over the mouth of the jar.

- Place the jar in direct sunlight during the day and bring it indoors in the evening.

- Repeat this process for 5–7 days, or until the chilies have softened.

- Once the pickle is ready, seal the jar tightly with a lid and store it away.

Tips for Making the Best Pickle

- Choose the right chilies: Select plump, fresh red chilies that are free of wrinkles or black spots. Avoid using small, thin, or extremely hot chilies.

- Ensure zero moisture: Make sure the chilies, spices, jar, and all utensils are completely dry before use. Moisture can spoil the pickle.

- Mustard oil is essential: It provides the authentic flavor. Heat the oil until it begins to smoke, then allow it to cool down completely before using it.

- Use glass jars: Avoid using steel utensils or containers, as they can react with and spoil the pickle.

- Wear gloves: The seeds from the chilies can cause a burning sensation on the skin that may persist for hours.

- Always use a dry spoon when serving the pickle.

Storage

- Once prepared, the pickle can be stored at room temperature for up to a year, provided it is kept in a cool, dry place and remains fully submerged in oil at all times.

- When refrigerated, it stays fresh for up to 2 months, even without being completely submerged in oil.

Serving Suggestions

This pickle pairs wonderfully with the following:

Aloo Paratha, Gobhi Paratha, or any stuffed paratha

Dal and Rice

Curd Rice (Dahi-Chawal)

Sandwiches and wraps, to add a spicy kick

Here is the complete recipe for the Red Chili Pickle! Key Highlights:

- This is a traditional, spicy, tangy North Indian pickle made using thick red chilies and authentic Indian pickling spices.

- It is a "no-cook" recipe that is easy to prepare and takes approximately 20 to 25 minutes to assemble.

- The pickle is ready in about 5 to 7 days after slowly curing in the natural heat of the sun.

- Choose red chilies that are plump and fleshy, with no wrinkles on the skin—any wrinkling indicates that the chilies are not fresh. For the most delicious and authentic results, it is essential to use mustard oil in this recipe.

- Once ready, this pickle can be stored in the refrigerator for up to a year.

Mixed Pickle Recipe | Mixed Pickle Recipe at Home | Mix Vegetable Pickle | Homemade Mix Vegetable Pickle | Mixed Vegetable Pickle | Spicy & Tangy Mix Masala |

Mixed Pickle Recipe | Mixed Pickle Recipe at Home | Mix Vegetable Pickle | Homemade Mix Vegetable Pickle | Mixed Vegetable Pickle | Spicy & Tangy Mix Masala | Mixed Pickle Recipe (Mixed Vegetable Pickle): A classic Indian mixed pickle, made from a colorful blend of vegetables and fruits, and marinated in pungent spices and mustard oil. It pairs perfectly with parathas, dal-chawal (lentils and rice), or any Indian meal.

Ingredients

Vegetables and Fruits

Raw Mango – 1 medium-sized (peeled and chopped)

Carrots – 2 medium-sized (peeled and chopped)

Cauliflower – 1 cup (cut into small florets)

Turnip – 1 medium-sized (peeled and chopped)

Radish – 1 medium-sized (chopped)

Green Chilies – 8–10 (slit lengthwise or kept whole)

Lemons – 2 (cut into small pieces)

Ginger – 50g (peeled and cut into thin strips)

Spice Blend (Masala)

Yellow Mustard Seeds – 6 tablespoons

Fennel Seeds (Saunf) – 4 tablespoons

Fenugreek Seeds (Methi) – 2 tablespoons

Cumin Seeds – 1 teaspoon

Carom Seeds (Ajwain) – 1 teaspoon

Red Chili Powder – 3 tablespoons

Turmeric Powder – 1 tablespoon

Asafoetida (Hing) – ½ teaspoon

Amchur (Dry Mango Powder) – 2 tablespoons

Salt – 4–5 tablespoons (or to taste)

For Preserving the Pickle

Mustard Oil – 1 cup (heated until it begins to smoke, then cooled down)

Homemade Mixed Vegetable Pickle Recipe

Step-by-Step Instructions

Step 1 – Prepare the Vegetables

- Thoroughly wash all the vegetables and fruits to remove any dirt or impurities.

- Pat them completely dry using a clean kitchen towel. There should be absolutely no moisture left on them. Cut the raw mangoes, carrots, cauliflower, turnips, radishes, and lemons into small, uniform-sized pieces. This ensures that the spices coat every piece evenly.

- Place all of these ingredients into a large, dry bowl, mix them together, and set them aside.

Step 2 – Lightly Blanch the Harder Vegetables (Optional, but Recommended)

- Bring a pot of water to a rolling boil.

- Add the harder vegetables (cauliflower, carrots, turnips, and radishes) to the boiling water and blanch them for just 2–3 minutes.

- Immediately remove them from the water and spread them out on a clean cloth—either in direct sunlight or in the open air—to dry completely. Do not overcook them; they should remain slightly crisp.

Step 3 – Prepare the Spice Blend

- In a pan over medium heat, dry roast the mustard seeds for 1 minute, stirring continuously.

- In the same pan, add the fennel seeds, fenugreek seeds, and cumin seeds, and roast for another 1 to 1.5 minutes until they become aromatic.

- Allow all the roasted spices to cool down completely.

- Grind the mustard seeds separately into a coarse powder.

- Grind the fennel seeds, fenugreek seeds, and cumin seeds together into a coarse powder.

- Combine all the ground spices in a bowl. Add the red chili powder, turmeric powder, dry mango powder (amchur), carom seeds (ajwain), asafoetida (hing), and salt. Mix everything thoroughly.

Step 4 – Heat the Oil

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

- Turn off the heat and allow the oil to cool down slightly (do not let it cool completely).

- Add the carom seeds, asafoetida, and turmeric powder to the hot oil and give it a stir. Turn off the heat completely and let the oil cool down completely.

Step 5 – Combine All Ingredients

- Place all the dried vegetables, green chilies, ginger slivers, and lemon pieces into a large, dry bowl. Sprinkle the spice mixture over the vegetables and mix thoroughly to ensure the spices coat all the vegetables evenly.

- Pour the cooled mustard oil over the mixture and mix well.

Step 6 – Fill the Jar and Place in Sunlight

- Transfer the pickle into a clean, sterilized, and completely dry glass jar.

- Cover the mouth of the jar with a clean muslin cloth and secure it tightly with a rubber band.

- Place the jar in direct sunlight during the day and bring it indoors in the evening.

- Repeat this process for 5–7 days; once daily, shake or stir the jar so that the oil coats all the vegetables uniformly.

- The pickle is ready when the vegetables have softened slightly and the flavors of all the spices have blended well together.

Tips for Making the Best Mixed Pickle

1. Ensure absolutely no moisture – this is the most important rule. Even a trace of moisture on the vegetables, the jar, or the utensils can cause the pickle to spoil.

2. Mustard Oil – Always heat the mustard oil until it begins to smoke, and allow it to cool down completely before use. This eliminates the raw, pungent odor of the oil and enhances the flavor.

3. Use Only Glass Jars – Avoid using steel or plastic containers. Glass or ceramic jars are best for preserving pickles safely for extended periods. Dry Spoon – Always use a dry spoon when serving to prevent the pickle from spoiling.

4. Uniform Cutting – Cut all the vegetables into pieces of the same size to ensure even marination.

5. Wear Gloves – Wearing gloves protects your skin when handling green chilies and raw mangoes.

Storage

At room temperature, in a cool and dry place: Up to 6–12 months (provided it remains submerged in oil at all times)

In the refrigerator: Up to 3 months

Serving Suggestions

Mixed pickle pairs wonderfully with the following:

Aloo Paratha, Gobhi Paratha, or any stuffed flatbread

Dal and Rice, or Khichdi

Curd Rice (Dahi-Chawal)

Plain Roti or Puri

As a side dish with any Indian meal to enhance the flavor

And there you have it—the complete recipe for your Mixed Pickle! A few key points:

1. A traditional Indian mixed pickle is a fermented delicacy made from a blend of vegetables and fruits—often including mangoes, lemons, carrots, cauliflower, green chilies, and other ingredients.

2. These ingredients are marinated with a variety of spices—such as mustard seeds, fenugreek seeds, fennel seeds, red chili powder, and turmeric—and are then preserved in oil and salt.

3. Ensure that all vegetables and fruits are thoroughly washed to remove any dirt or impurities. Before cutting, make sure uses mustard oil, whereas in South India, sesame oil is preferred—so if you enjoy a light and nutty flavor, feel free to use sesame oil.

4. The result is an incredibly delicious side dish that pairs beautifully with rice, parathas, khichdi, and even simple dal-chawal.

Homemade Masala Pickle Recipe | Masala Pickle Recipe | How to Make Masala Pickle | Achar Masala | Homemade Achar Masala | Achar Masala Ingredients | Spicy Pickle Masala | Achar Masala Price | Mango Masala

Homemade Masala Pickle Recipe | Masala Pickle Recipe | How to Make Masala Pickle | Achar Masala | Homemade Achar Masala | Achar Masala Ingredients | Spicy Pickle Masala | Achar Masala Price | Mango Masala | Masala Pickle Recipe (Homemade Pickle Masala + Pickle): A quick, aromatic Indian pickle spice blend (Achar Masala) that you can easily make at home—plus, learn how to use it to whip up instant masala pickles using your favorite vegetables.

Part 1: The Pickle Masala

- Once this spice blend is ready, you can prepare any pickle in minutes—whether it's mango, lemon, carrot, or mixed vegetables!

Ingredients for the Masala

Yellow Mustard Seeds - 6 tbsp

Fennel Seeds (Saunf) - 4 tbsp

Fenugreek Seeds (Methi) - 2 tbsp

Cumin Seeds - 1 tsp

Carom Seeds (Ajwain) - 1 tsp

Nigella Seeds (Kalonji) - 1 tsp

Kashmiri Red Chili Powder - 4 tbsp

Turmeric Powder - 1 tbsp

Amchur (Dry Mango Powder) | 3 tbsp |

Asafoetida (Hing) | ½ tsp |

Black Peppercorns | 10–12 |

Salt | 4 tbsp (or to taste)

Instant Pickle Masala at Home

Method for Making the Masala

Step 1 – Dry Roast the Seeds

- Heat a heavy-bottomed pan over medium-low heat.

- Add the mustard seeds and roast for 1–2 minutes, stirring continuously.

- Add the fennel seeds, fenugreek seeds, cumin seeds, carom seeds, and nigella seeds to the same pan.

- Roast them for another 1–1.5 minutes, until all the spices become fragrant and turn a light golden color.

- Remove from the heat and spread them out on a plate to cool completely. Do not rush this step.

Step 2 – Grind the Spices

- Once completely cooled, grind the roasted seeds into a coarse powder (do not grind them too finely).

- Transfer the mixture to a large bowl.

Step 3 – Mix in the Remaining Spices

- Add the Kashmiri red chili powder, turmeric, amchur, asafoetida (hing), and salt. Mix all the ingredients together thoroughly until well combined.

- Your pickle spice blend is ready!

Storage:

Store it in an airtight glass jar in a cool, dry place. It stays fresh for 6–12 months.

Part 2: Instant Masala Pickle (Making the pickle using the spice blend)

Ingredients

Mixed Vegetables (Carrots, Cauliflower, Green Chilies, Turnips, Raw Mango) – 500g total, chopped

Ginger – 50g, cut into thin strips

Garlic Cloves – 8–10 (Optional)

Pickle Spice Blend (mentioned above) – 5–6 tablespoons

Mustard Oil – ½ cup (heated until smoking, then cooled)

Lemon Juice or Vinegar – 2 tablespoons

Homemade Instant Veg Masala Pickle Recipe

Step-By-Step Instruction:

Step 1 – Prepare the Vegetables

- Wash all the vegetables thoroughly and pat them completely dry using a kitchen towel.

- Cut them into small, uniform pieces.

- Spread them out on a clean cloth and let them air-dry for 1–2 hours (or sun-dry them for 30 minutes) to ensure all moisture evaporates.

Step 2 – Heat the Oil

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

- Turn off the heat and let the oil cool down (not completely cold, just lukewarm).

Step 3 – Mix Everything Together

- Place the dried vegetables, ginger, and garlic into a large, dry bowl.

- Add 5–6 tablespoons of the prepared pickle spice blend.

- Pour the lukewarm mustard oil over this mixture.

- Add the lemon juice or vinegar for extra tanginess.

- Mix and stir everything thoroughly to ensure the spices and oil coat the vegetables evenly.

Step 4 – Fill the Jar and Let It Rest

- Transfer the pickle into a clean, sterilized, and completely dry glass jar.

- Cover the jar with a muslin cloth and place it in direct sunlight for 3–5 days; stir the pickle once daily.

- Bring the jar indoors in the evening and place it back in the sunlight the following morning.

- Once the vegetables have softened slightly and all the flavors have melded together well, the pickle is ready to eat.

Tips for Making the Perfect Spiced Pickle

1. Roast only over low heat – Roasting over high heat can burn the spices, causing the pickle masala to taste bitter.

2. Cool before grinding – Grinding hot spices generates moisture, which reduces the pickle's shelf life (its ability to last for a long time).

3. Ensure zero moisture – All vegetables, the jar, and the utensils used must be completely dry.

4. Mustard oil is essential – Always heat the oil until it begins to smoke, then let it cool before use; this eliminates its pungent odor and enhances the flavor. Use only glass jars – Avoid metal or plastic containers, as they can negatively affect the taste and shelf life of the pickle.

5. Always use a dry spoon – Use a dry spoon every time you scoop out the pickle to prevent it from spoiling.

6. Wear gloves – Wear gloves to protect your skin when handling green chilies and raw mangoes.

How to Use Pickle Masala (It’s Not Just for Pickles!)

This versatile spice blend isn't just for making pickles! You can also use it in the following dishes:

Achari Chicken / Mutton – Add it to curries to impart that tangy, spicy 'Achari' flavor.

Achari Aloo / Gobi / Paneer – Toss vegetables with this spice blend to create a quick and delicious Achari-style vegetable dish. Instant Salad – Sprinkle this over chopped onions, tomatoes, or cucumbers, and squeeze a little lemon juice on top to create a delicious side dish in an instant.

Achari Dal – Stir a spoonful of this spice blend into your lentils to add even greater depth to their flavor.

How to Store the Pickle

At room temperature (submerged in oil): Up to 1 year

In the refrigerator: Up to 3–4 months

And there you have it—your complete Masala Pickle recipe! A few key points:

1. Pickle spices typically include fennel seeds, mustard seeds, fenugreek seeds, cumin, coriander, turmeric, amchur (dried mango powder), red chili powder, asafoetida (hing), and salt.

2. Achari Masala is a blend of Indian spices used specifically for making pickles; you can also use it to prepare Achari-flavored curries or snacks.

3. Spices Effortless recipes for Achar (Pickle), Avakaya Pachadi, and Green Chili Pickle.

4. When you crave the taste of a spicy pickle without the wait, simply sprinkle some Achari Masala—along with a squeeze of lemon juice—over sliced onions, tomatoes, or cucumbers; it transforms into an instant, flavorful side salad that pairs perfectly with grilled meats.

5. Store the Achari Masala in an airtight container in a cool, dry place at room temperature for up to two months—or keep it in the refrigerator for an even longer shelf life.

Indian Mango Pickle Recipe | Mango Pickle Recipe | Homemade Mango Pickle Recipe | Mango Pickle | Aam Ka Achar | Spicy & Tangy Mango Pickle | How to Make Mango Pickle |

Ingredients

Main Ingredients

Raw Green Mangoes (unripe, firm) – 1 kg (approx. 4–5 medium-sized mangoes)

Spice Blend

Mustard Seeds (yellow or brown) – 5 tablespoons

Fennel Seeds (Saunf) – 4 tablespoons

Fenugreek Seeds (Methi Dana) – 2 tablespoons

Nigella Seeds (Kalonji) – 1 tablespoon

Cumin Seeds – 1 teaspoon

Kashmiri Red Chili Powder – 4 tablespoons

Red Chili Powder (hot/spicy) – 1 tablespoon (adjust to taste)

Turmeric Powder – 2 tablespoons

Asafoetida (Hing) – ½ teaspoon

Rock Salt / Table Salt – 5–6 tablespoons (or to taste)

Dry Mango Powder (Amchur) – 1 tablespoon (optional, for extra tanginess)

For Preserving the Pickle

Mustard Oil – 1 to 1½ cups (heated until smoking, then cooled down)

Homemade Raw Mango Pickle Recipe

Step-by-Step Instructions

Step 1 – Select and Prepare the Mangoes

- Choose raw, green, and firm mangoes that have no soft spots or wrinkles. Smaller mangoes tend to have softer pits, making them easier to cut.

- Wash the mangoes thoroughly and wipe each one completely dry using a clean kitchen towel.

- Do not peel the mangoes—leave the skin on.

- Cut the mangoes into medium-sized pieces (approx. 1–1.5 inch cubes), keeping the pit intact. Remove and discard only the innermost, hardest seed portion from the center of the mango. Spread the cut mango pieces on a clean, dry cloth and let them dry in the sun for 4–5 hours to eliminate all moisture. Alternatively, leave them uncovered on the kitchen counter overnight.

Step 2 – Applying Salt and Turmeric

- Place the dried mango pieces into a large, clean, and dry bowl.

- Add the salt and turmeric powder to the bowl. Mix thoroughly.

- Cover the bowl and set it aside overnight (or for at least 8 hours). This process draws out excess moisture from the mangoes and firms up the pieces, giving the pickle a crisp texture. The following day, drain off all the water that has accumulated from the mangoes. Wipe the mango pieces with a cloth to dry them once again.

Step 3 – Prepare the Spice Blend

- Before you begin, place the spices and salt into small bowls and set them in the sun for 1–2 hours to remove any residual moisture. (This step is not strictly necessary, but it is helpful.)

- Roast the mustard seeds, fenugreek seeds, and fennel seeds separately in a pan over low-to-medium heat until they become aromatic. Allow them to cool down completely.

- Coarsely grind the roasted mustard seeds into a powder.

- Coarsely grind the fennel seeds and fenugreek seeds together.

- In a large bowl, combine all the ground spices with the Kashmiri red chili powder, hot red chili powder, turmeric, asafoetida (hing), nigella seeds (kalonji—leave these whole), and salt. Mix everything together thoroughly.

Step 4 – Heat the Mustard Oil

- Heat the mustard oil in a pan until it begins to smoke (this helps eliminate the raw odor of the oil).

- Turn off the heat and allow the oil to cool down completely before using it.

Step 5 – Mix Everything Together

- Add the salted and dried mango pieces to the bowl containing the spices.

- Pour the cooled mustard oil over this mixture.

- Mix everything thoroughly so that every piece of mango is well-coated with the spices and oil.

Step 6 – Fill the Jar and Cure in Sunlight

- Transfer the pickle into a clean, sterilized, and completely dry glass or ceramic jar.

- Cover the mouth of the jar with a clean muslin cloth and secure it with a rubber band or string.

- Place the jar in direct sunlight during the day and bring it indoors in the evening.

- Repeat this process for 7–10 days, stirring the pickle with a dry spoon once every few days.

- Each time you stir the pickle, press the mango pieces down so that a layer of oil always remains on top of the pickle.

- The pickle is considered ready when the mango pieces have softened and can be easily cut with a spoon.

Tips for Making the Best Mango Pickle

1. Choose the Right Mangoes – Select hard, firm, and raw green mangoes. Do not use soft or ripening mangoes.

2. Ensure Zero Moisture – Moisture is the pickle's greatest enemy. Ensure that everything—the mangoes, spices, jar, and utensils—is completely dry.

3. Mustard Oil is Essential – Always heat the oil until it begins to smoke, and let it cool down before use. This is the secret to its authentic flavor and long shelf life.

4. Use Only Glass or Ceramic Jars – Never use metal or plastic containers.

5. Always Use a Dry Spoon – Every time you scoop out the pickle.

6. Keep Submerged in Oil – Always ensure that the mango pieces remain submerged beneath a layer of oil to prevent them from spoiling. Fresh Spices – For the best flavor, use fresh, high-quality spices. Dry-roasting them further enhances their aroma.

Regional Variations

1. North Indian / Punjabi Style – Spicy with a sweet-and-sour profile, prepared using a blend of mustard oil and bold spices (this recipe).

2. South Indian Style – Highly spiced yet mellow, often prepared using sesame oil, curry leaves, and asafoetida (hing).

3. Gujarati / Maharashtrian Style – Sweet or sweet-and-sour; jaggery or sugar is added to balance the tartness.

4. Bengali Style – Sweet and tangy, flavored with *Panch Phoron* (a five-spice blend) and mustard oil.

Storage

At Room Temperature (submerged in oil, stored in a cool, dry place): Up to 1 year

In the Refrigerator: Up to 2 years

Here is the complete recipe for Mango Pickle! A few key points to note:

1. Mango pickle (also known as Aam ka Achar) is a traditional Indian condiment prepared using green, raw, and unripe mangoes. These mangoes are preserved in a mixture of spices, salt, and oil.

2. When selecting mangoes, ensure they are firm to the touch (not soft or mushy) and have a smooth, glossy skin free of any blemishes.

3. Place the chopped mango pieces in a bowl and sprinkle salt and turmeric over them. Mix thoroughly, cover, and let them rest overnight. This process helps reduce the mangoes' tartness to some extent and draws out any excess moisture present in them. The turmeric helps keep the mango pieces firm, preventing them from becoming soft and ensuring they retain a pleasant texture and bite when eaten.

4. Always use fresh spices. Lightly dry roasting the spices before use further enhances their flavor.

5. Mango pickles prepared in South India tend to be spicier and more piquant, often utilizing sesame oil; whereas in western states like Gujarat and Maharashtra, jaggery or sugar is sometimes added, giving the pickle a sweet or tangy-sweet flavor profile.

6. If stored at room temperature, mango pickle remains fresh for up to a year; if refrigerated, it can stay fresh for as long as two years.

7. Naturally, as the months go by, the mango pieces will begin to soften slightly; however, simultaneously, the flavors of the spices and oil will deepen, becoming even richer and more delicious.

Indian Style Green Chilli Pickle Recipe | Green Chilli Pickle Recipe | How to Make Green Chilli Pickle | Hari Mirch Ka Achar | Andhra Style Green Chilli Pickle Recipe | Easy Green Chilli Pickle Recipe | Best Recipe of Green Chilli Pickle Recipe |

Ingredients:

250g Green Chillies — Medium-spicy variety

6 tbsp Mustard Seeds (Rai) — Coarsely ground

3 tbsp Salt (Rock salt or regular salt)

1 tsp Turmeric Powder

1 tsp Cumin Seeds (Jeera)

1 tsp Fennel Seeds (Saunf)

1/4 tsp Fenugreek Seeds (Methi)

1/2 tsp Carom Seeds (Ajwain)

1/4 tsp Asafoetida (Hing)

3-4 tbsp Lemon Juice

4-5 tbsp Mustard Oil

Homemade Green Chilli Pickle Recipe

Instructions:

Step 1 — Prepare the Chillies:

Wash the green chillies thoroughly and wipe them dry with a clean cloth. Remove their stems and cut the chillies into 1-inch pieces. Ensure that absolutely no moisture remains on them.

Step 2 — Prepare the Spice Blend:

In a dry pan, dry-roast the cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and carom seeds for 1-2 minutes. Let them cool down, then grind them coarsely.

Step 3 — Heat the Oil:

Heat the mustard oil until it begins to smoke; then, turn off the heat and allow the oil to cool down completely.

Step 4 — Combine the Ingredients:

In a clean, dry bowl, add the chopped green chillies, ground spices, turmeric powder, asafoetida, salt, and lemon juice. Mix everything together thoroughly.

Step 5 — Add the Oil:

Pour the cooled mustard oil over the chillies and mix well so that every piece is coated with a layer of oil.

Step 6 — Jar the Pickle:

Transfer the pickle into a clean, dry glass jar. Tie a cloth over the mouth of the jar and place it in direct sunlight for 2-3 days. Stir it daily.

Preparation Time: 3–4 days

Shelf Life: Up to 3–4 months (when refrigerated)

Essential Tips

Ensure absolutely no moisture remains — both the chilies and the jar must be completely dry; otherwise, the pickle will spoil quickly.

Use mustard oil — this imparts the authentic Punjabi/North Indian flavor to the pickle. Stir daily — it is essential to shake the jar every day to ensure that the pickling process is progressing correctly.

If the chilies are very spicy — remove their seeds, or add a little extra salt and lemon juice.

To reduce excessive heat — you may add a small amount of sugar or jaggery.

Garlic Option — adding 4–5 crushed garlic cloves makes the pickle even more delicious.

Serving Suggestions:

Aloo Paratha

Dal-Chawal (Lentils and Rice)

Roti-Sabzi (Flatbread and Vegetable Curry)

Kadhi-Chawal

Khichdi

Mathri (as a snack)

Traditional Lemon Pickle Recipe | Homemade Lemon Pickle | Quick & Easy Lemon Pickle | Lemon Pickle Recipe Ingredients | Lemon Pickle South Indian Style | Easy Lemon Pickle Recipe |

🍋 Quick Lemon Pickle (Sweet & Sour)

Ingredients

* 8-10 Lemons

* 1 cup Jaggery (Gud)

* 2 teaspoons Salt

* 1.5 teaspoons Red Chili Powder

* 1 teaspoon Coriander Powder

* 1/2 teaspoon Roasted Cumin Powder

* 1/2 teaspoon Turmeric Powder

* 1/4 teaspoon Asafoetida (Hing)

* 2 teaspoons Sugar

Homemade Quick Lemon Pickle Recipe

Instructions:

1. Wash the lemons thoroughly and wipe them dry with a clean cloth. Ensure that absolutely no moisture remains on the lemons.

2. Cut the lemons into small pieces.

3. Heat a pan and add the jaggery to it over low heat.

4. Once the jaggery begins to melt, add the red chili powder, coriander powder, cumin powder, turmeric, asafoetida, sugar, and salt.

5. Mix well, then add the chopped lemons and stir to combine.

6. Allow the mixture to cool down completely, then transfer it into a clean glass jar.

7. Keep it at room temperature for 2-3 days, then store it in the refrigerator.

Shelf Life (How long it stays fresh):

- When stored in the refrigerator, it remains fresh for 1-2 months.

☀️ Traditional Sun-Cooked Lemon Pickle

Ingredients

1 kg Lemons (thin-skinned, juicy lemons)

3-4 tablespoons Salt

1 teaspoon Black Salt

1.5 teaspoons Red Chili Powder

1/2 teaspoon Black Pepper Powder

1 teaspoon Carom Seeds (Ajwain)

1/4 teaspoon Asafoetida (Hing)

2-3 tablespoons Sugar or Jaggery (to taste)

Instructions:

1. Wash the lemons and let them dry in the sun for one day; then, wipe them clean with a cloth. 2. Cut the lemons into four pieces (quarters). 3. Mix the salt and black salt together and pack the lemons into a glass jar.

4. Place the jar in direct sunlight for 15–20 days, shaking it every 2–3 days.

5. Once the lemon peels have softened and turned a deep yellow color, add the red chili powder, black pepper, carom seeds (ajwain), asafoetida (hing), and sugar.

6. Place the jar back in the sunlight for another 10–15 days.

Shelf Life:

- If prepared correctly, it remains fresh for 1–2 years.

Tips and Tricks

* Avoid Moisture — Ensure there is absolutely no moisture on the lemons or the jar; otherwise, the pickle will spoil quickly.

* Use a Glass Jar — This helps maintain the quality of the pickle.

* Choose Fresh, Thin-Skinned Lemons — These soften very quickly.

* Use a Clean Spoon — Every time you scoop out the pickle.

* December–January is the Best Time — During this season, large, juicy 'Kagzi' lemons (a thin-skinned variety) are easily available. ---

What to Serve With:

Aloo Paratha

Dal Chawal (Lentils and Rice)

Roti

Puri

Khichdi

Here is the complete recipe for Lemon Pickle—covering both preparation methods:

* Instant (Sweet and Sour) — This sweet-and-sour pickle is made using lemons, jaggery, and spices. It does not require exposure to sunlight—simply prepare it and let it sit in a glass jar for a few days. Unlike other traditional pickles, it does not take a long time to prepare.

* Traditional (Sun-Cured) — This is the traditional North Indian method, in which the lemons are cured by being placed in direct sunlight. It requires just 5 basic ingredients and is prepared without the use of oil or vinegar.

Essential Tips:

- Always use fresh, juicy lemons with soft peels—the peels of older lemons often become tough.

- Ensure that the lemons are completely free of moisture; otherwise, the shelf life of the pickle will be significantly reduced. The best time to prepare this pickle is during the months of December and January, when large, juicy lemons with thin peels are readily available.

Rosemary Jam | Homemade Rosemary Jam | Rosemary Jam/Classic Rosemary Jelly | Classic Rosemary Jelly | Rosemary Jam Recipe | Apple Rosemary Jam Recipe | Lemon Rosemary Jam Recipe |

Rosemary Jam | Homemade Rosemary Jam | Rosemary Jam/Classic Rosemary Jelly | Classic Rosemary Jelly | Rosemary Jam Recipe | Apple Rosemary Jam Recipe | Lemon Rosemary Jam Recipe | Rosemary Jam/Classic Rosemary Jelly (Herb-Only): A highly aromatic, sweet, and savory jam. Pure rosemary jam (herb-only) is a wonderful accompaniment for cheese boards and roasted meats. Other variations incorporating fruit are also included below.

Ingredients

1¼ cups boiling water

3 tablespoons fresh rosemary, finely chopped

3 cups granulated sugar

¼ cup cider vinegar

1 packet (3 oz) liquid fruit pectin

2–3 drops green food coloring (optional)

Rosemary Jam/Classic Rosemary Jelly Recipe

Instructions

Steep the Rosemary: Pour the boiling water over the chopped rosemary in a saucepan. Cover and let steep for 15 minutes. Strain the liquid and set it aside.

Combine: Pour the rosemary liquid into a large pot. Add the sugar and cider vinegar. Stir well to combine.

Bring to a Boil: Bring the mixture to a rolling boil over high heat, stirring constantly.

Add Pectin: Stir in the liquid pectin and bring back to a rolling boil. Boil for 1 minute over high heat, stirring continuously.

Finish: Remove from heat. If using food coloring, add it now. Skim off any foam that has risen to the surface.

Jar: Fill sterilized jars with the jam, leaving ¼ inch of headspace at the top. Wipe the rims of the jars clean, seal tightly with lids, and process in boiling water for 10 minutes (or simply refrigerate).

Another Variation: Peach and Rosemary Jam: A delightful sweet and savory combination—the rosemary imparts a savory, almost festive flavor that perfectly balances the sweetness of the peaches.

Ingredients

4–5 ripe peaches, peeled and coarsely chopped

Zest and juice of 2 oranges (approx. 350ml juice)

2 cups granulated sugar

1 tablespoon lemon juice

2 sprigs of fresh rosemary (or 2 teaspoons dried rosemary)

Instructions

1. Place the chopped peaches, along with the orange zest and juice, into a large saucepan.

2. Cook over low heat for about 15 minutes, or until the peaches have softened.

3. Add the sugar, lemon juice, and rosemary sprigs. Stir until the sugar has completely dissolved.

4. Increase the heat and boil for 10 minutes. Setting Test: Spoon a small amount of jam onto a cold plate—if it holds its shape, the jam is ready.

5. Remove the rosemary sprigs (or, if you prefer a rustic look, leave the leaves in the jam). Fill clean jars with the jam.

Tips

1. For the best flavor, always use fresh rosemary—its natural oils infuse into the jam much more effectively than dried herbs.

2. If you choose to leave the rosemary in the jam, chop it very finely so that you don't encounter woody pieces while eating.

3. Do not use too much rosemary—a little goes a long way. Using an excessive amount can also alter the jam's pH level.

4. Temperature Check: The jam is ready when its temperature reaches 220°F (104°C) on a candy thermometer.

5. If you do not have pectin, simply cook the jam until it thickens—continue cooking over low heat until it reaches your desired consistency. Dried Rosemary Substitute: Use 1 teaspoon of dried rosemary for every sprig of fresh rosemary specified in the recipe.

Serving Suggestions:

Serve it on a charcuterie board alongside aged cheeses (goat cheese, Brie, cheddar, Parmesan).

Drizzle it like a glaze over roasted chicken, pork, or lamb.

Spread it over warm bread or toast and serve.

Sprinkle it over a pizza topped with goat cheese and prosciutto.

Storage:

Sealed Jar (Pantry): Store in a cool, dark place for up to 6 months.

Refrigerator (After Opening): Store for up to 1 month.

Here is your rosemary jam recipe, featuring both the classic herb-only jelly and a unique variation with peaches and rosemary! A few key points to keep in mind:

1. Always use fresh rosemary—dried rosemary will not infuse as much flavor into the jam, as it lacks the essential oils found in fresh rosemary.

2. Chop the fresh rosemary very, very finely to ensure its flavor distributes evenly throughout the jam and to avoid encountering woody pieces while eating.

3. For the jam to set properly, it must reach a temperature of approximately 220°F (104°C); therefore, using a candy thermometer is highly recommended. Rosemary jam pairs beautifully with a variety of cheeses—such as goat cheese, Brie, cheddar, and Parmesan—and makes for an excellent addition to a charcuterie board alongside cured meats.

4. It also works wonderfully as a glaze for roasted chicken, pork, or lamb, adding a delightful blend of sweetness and herbal flavor.

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