Ingredients:

• Lemons (weigh the lemons) 15
• Turmeric powder 4 tsp
• Sugar 2 tsps
• Red chillies 6
• Ajwain 1 tsp
• Juice 3 lemons
• Salt to taste (1/8 weight of lemons)

Directions:

• Cut the lemons into 8 pieces each.
• Mix turmeric powder, chillies, salt and sugar with lemon.
• Mix and put the jar in the sun.
• After three to four days, when the pickle has become tender, add the 1 tsp. ajwain.
• Shake well and preserve.

Prep Time: 20 Mins
Cook Time: 3-4 Days
Serves: As Desired

Ingredients:

• 675gms / 11/2 lb. Green Aam (Mangoes)
• 575gms/11/4lb Sugar
• 2tsp salt
• 1tbsp white cumin seeds
• 2tsp brown cardamom seeds
• 1tbsp poppy seeds
• 1tsp red chili powder

Directions:

• Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
• Add sugar and salt and mix well in a large bowl.
• Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
• Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
• Shake the jar at least once a day.

Ingredients:

• Green chillies 1 lb
• Tamarind 4 oz
• Gingerly oil 1/4 pint
• Mustard seeds 2 tbsp
• Black gram dhal 4 tbsp
• Powdered red chilies 2 tbsp
• Coriander leaves 2 tbsp
• Turmeric powder 1/4 tsp
• Jaggery 4 oz
• Salt 2 tsp

Directions:

• Slit a hole in the chilies, taking care not to split them. Soak the tamarind in 1 pint of water for 1/2 hour, and strain the juice.
• Heat the oil and fry mustard seeds, black gram and coriander leaves. Add green chilies and fry till chilies are dry. Add tamarind, turmeric, chili powder, salt and jaggery. Simmer, stirring constantly till liquid dries.
• Cool and preserve in air-tight jars.

Ingredients:

• Lemons (nimbu), washed, wiped, slit in
• Quarters without separating the pieces 2 kg
• Juice of lemons (nimbu) 1 kg
• Sugar 1 cup / 150 gm
• Black salt (kala namak) 250 gm
• Black cardamoms (badi elaichi) 25 gm
• Black peppercorns (sabut kali mirch) 15 gm
• Dry red chillies (sookhi lal mirch) 25 gm
• Cumin (jeera) seeds 2 tbsp / 12 gm
• Black cumin (shah jeera) seeds 2 tbsp / 12 gm
• Carom (ajwain) seeds 15 gm
• Asafoetida (hing) a pinch
• Ginger powder (sonth) 100 gm

Directions:

• Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
• Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.

Preparation Time: 2 weeks

Ingredients:

• 1 kg carrots
• 2 tsp chilli powder
• 1 tsp turmeric
• 125 g cloves of garlic (leave small cloves whole, slice large ones)
• 250 g large green chillies
• 125 ml red fruit vinegar
• 225 ml oil
• Salt to taste
• Extra salt

Directions:

• Scrape and slice the carrots lengthwise.
• Add salt and leave to marinate for half an hour. Wash and drain.
• Slit the green chillies lengthwise and remove seeds.
• Add to the carrots together with salt, turmeric, red chilli powder and garlic.
• Mix well. Add the vinegar and unheated oil.
• Marinate in refrigerator for 24 hours before serving.
• Chef’s Tips: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.

Serves: 50