Lemon pickle.


  1. Tangy ripe lemon – 250 gms.
  2.  Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Red chilly powder – 1 tsp.
  5. Hing – A pinch.
  6. Roasted and powdered Indian five spice or paanchphoran – 1 tsp.
  7. Pickle or Achar masala – 1 tsp.
  8.  Mustard oil – 2 tbsp.
  9. Synthetic vinegar – 1 tbsp.
  10. Black salt – A pinch.
  11. Yellow mustard powder – 1 tsp.


Step 1-Wash, wipe dry and cut the ripe lemons.

Step 2- Next add the given amount of white salt and black salt.

Step 3– Then add asafoetida, turmeric powder, red chilly powder, yellow mustard powder.

Step 4-Then add roasted and powdered Indian five spice or paanchphoran  and some pickle masala.

Step 5-Next add mustard oil not enough to immerse lemons fully in it but in mediocre amount.

Step 6-Lastly mix some vinegar and give everything a big good mix.Now pickle needs to be put in sunlight.

On this note I end my recipe here.I hope you will give your time and interest in trying this recipe at home and do share your comments and feedback.Also ask queries if any.It’s a great recipe as it helps in digestion,is equally tasty and does not engage you for long.Have a great weekend and do try this recipe at home as it will be fun.Happy pickling folks!!



Jack fruit pickle.


  1. Sliced jack fruit pieces – 250 gms.
  2.  Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Indian five spice or paanchphoran – 1 tsp.
  5. Asafoetida or Hing – A pinch.
  6. Black or yellow mustard powder – 2 tsp.
  7. Coriander and Cumin powder (slightly roasted and powdered) – 2 tsp.
  8. Red chilli powder – 1 tsp.
  9. Indian five spice or paanchphoran (roasted and powdered) – 1 tsp.
  10. Mustard Oil – 2 tbsp.
  11. Synthetic vinegar – 1 tbsp.


Step 1 – Firstly select the right jackfruit. It means you should not select an extremely mature jackfruit for making pickle.

Step 2 -Wash and boil the veggie.But point to be noted is the veggie should not be half boiled.It needs to be just slightly boiled or softened and it means that it will be boiled less than half.

Step 3 – After this dry it very nicely and scrape and cut it into bite -sized pieces.

Step 4 – After this add salt, turmeric powder, red chilli powder,asafoetida, a splutter of Indian five spice or paanchphoran, roasted coriander-cumin powder , some mustard powder , and some powdered and roasted Indian five spice powder.

Step 5 – Then add mustard oil and lastly put synthetic vinegar.

Step 6 – After this mix them all up and put them in direct sunlight for 5 days .The pickle will be ready thus.

On this note I end my recipe.I hope you will all try it and like it.Please share your comments and feedback and ask any thing doubtful.This veggie-turned pickle recipe will sure delight your senses and end your quest of finding delicious taste.Till then have a great weekend friends.

Mango pickle.

Hi friends. Welcome to my site. I am Ava Jha. I reside in Noida. I am a homemaker and I love to cook. I am fond of cooking all kinds of foods and I like to experiment with different culinary styles. I keep on trying to know more about this field as and when possible. Cooking according to me needs patience, good know how and dedicated interest and effort. Cooking can be fun and must be a good combination of right ingredients, right methods and patience again. I particularly like to make pickles also called achar in india. Achar is a delicacy of Indian cooking . Most of the ladies of India and even abroad from all its different regions make pickles. Pickles  can be made from any kind of vegetable and even certain fruits. We all know that the king of fruits that is, mango holds a a coveted position in pickle making also. So here I am starting my blog on pickles and I think a typical  Indian meal is very incomplete without them. My first recipe is——–

Tangy sliced mango pickle.


  1. Sliced mangoes with skin on – 250 gms.
  2. Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Yellow mustard powder – 2 tsp.
  5. Indian Five Spice or panchphoran – 1 tsp.
  6. Hing – A pinch.
  7. Red chilli powder – 1 tsp.
  8. Coriander-Cumin powder (slightly roasted , without oil) – 2 tsp.
  9. Mustard oil – 2 tbsp.
  10.  Pickle or achar masala – 2 tsp.
  11. Synthetic vinegar – 1 tbsp.


Step 1 – Firstly wash mangoes . Let them dry so that no amount of water is left on them.

Step 2 – Take a large glass bowl, wipe the mangoes and cut them in big pieces .

Step 3 – Now add a generous amount of salt, turmeric powder and (whole) Indian five spice or paanchphoran.

Step 4 – Now add asafoetida powder, red chilli powder, the slightly roasted coriander and cumin powder, pickle masala and mustard oil.

Step 5 – Lastly add some synthetic vinegar. Now mix all this up and put the vessel in sunlight. We will need to stir the pickle everyday and keep it away from water because both don’t go well together. We should keep the pickle in afternoon sun for about 15 days before it is ready to be eaten. Adding vinegar helps to stop the decay of pickle. Lastly apart from the oil used in the process of making the pickle  put some extra hot mustard oil in the pickle because it will enhance the overall taste and quality of the pickle. These pickles have a shelf-life of 5 years and even more, only precaution to be taken is not to let pickle get in contact with water.

On this note I end my recipe. I hope you will all like the recipe . Please share your comments and feedback for the same. Feel free to solve your queries regarding the recipe. Mango pickles are a delicacy in India. They are my favourites and they have a longer shelf life. So do try this recipe at home and enjoy the goodness of raw mangoes. Till then have a great day,and derive the pickle making pleasure from making this pickle and feel great. Happy cooking,happy pickling!!