Tindora Pickle(Ivy Gourd) instant Pickle Recipe

Ingredients:

150 gm Tindora (Ivy Gourd)
1 tbs Lemon juice

2 tsp Pickle Masala

1 tsp Mango Pickle

Pinch of Salt

Method:

Wash tindora and wipe well, trim the ends and make thin slices.

Combine all the above ingredients in a bowl, mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. You can store in the fridge up to one month.

Sending this recipe to: lets cook pickles  , Dish name starts with T

Green Chili Pickle

Ingredients:

250 gm Green chili

2 tsp split mustard Seeds

½ tsp split coriander seeds

½ tsp split fenugreek seeds

1 tsp fennel seeds

1/6 tsp asafoetida (hing)

1tsp turmeric powder

4 tale spoon mustard oil

2 table spoon lemon juice

Salt to taste

Method:

Wash green chili remove seeds and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard Seeds, split coriander seeds, tsp split fenugreek seeds and fennel seeds mix it well and keep aside for  10 minutes. Then add Green chili and lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Green chili pickle ready to eat. 

Carrot Pickle

Ingredients:

250 gm Carrot

2 tsp split mustard Seeds

½ tsp split coriander seeds

½ tsp split fenugreek seeds

1/6 tsp asafoetida (hing)

1 tsp turmeric powder

1 tsp red chili powder

4 tale spoon mustard oil

2 table spoon lemon juice

Salt to taste

Method:

Wash carrot and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard seeds, split coriander seeds, tsp split fenugreek seeds mix it well and keep aside for 10 minutes. Then add carrot, red chili powder, lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Carrot pickle is ready to eat, you can serve it with paratha, rice, khichadi as a side dish.

Green turmeric's pickle

Ingredients:

250 gms  Green turmeric

 3 tbs lemon juice

Salt to test

Method:

Clean Green turmeric in running water. Cut turmeric in small pieces. Add 3 table spoon lemon juice in Green turmeric pieces, add salt as per taste. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste.

Tip:

Store in a refrigerator for preserving turmeric pickle for 3 to 4 months.