Mango and Whole Bengal Gram pickle.

Hello friends. Today I am going to make a very easy and tasty recipe called mango and Whole Bengal Gram or kala chana pickle. It is made using simple ingredients and goes easy on your health too. We cannot imagine Indian summers without our desi mango pickles.So let us start.


  1.  Raw mango – 1/2 kg.
  2.  Whole Bengal gram pickle – 100 gm.
  3.  Salt – according to taste.
  4.  Turmeric Powder – 1 tsp.
  5. Red Chilli Powder-2 tsp.
  6.  Yellow Mustard Powder – 1/2 tbsp.
  7.  Roasted and powdered indian five spices or paanchphoran powder – 1/2 tsp.
  8. Pickle masala or Achar masala which is made of Fenugreek seeds,Turmeric powder,Mustard seeds,Red chillies and Asafoetida or Hing.
  9.  Hing – a pinch.
  10.  Mustard oil – 2 tbsp.
  11. Vinegar – enough to cover the pickle.


Step 1 -Soak the Whole Bengal Gram or kala chanas  in vinegar overnight.

Step 2– Wash,dry,scrape and cut our mangoes into bite-sized pieces.

Step 3-Now we will add our soaked chanas to the bowl containing the cut mangoes.

Step 4-Add salt,turmeric powder,red chilli powder,yellow mustard powder,roasted paanch phoran powder,hing,pickle masala,mustard oil and vinegar and give everything a good mix.

Step 5-Put the pickle in sunlight for ten days after which it becomes ready to be used.It can be best eaten with rice,dal,paranthas,rotis,dosai.It has a shelf life of one year.

Do try this recipe at home and share your comments and feedback .Get your queries resolved.Thanks.Have a great week.Enjoy it well.



Mixed Vegetable Pickle.

Ingredients :-

  1. Carrot – 200 gm.
  2. French beans – 250 gm.
  3. Ginger – 50 gm.
  4. Salt – according to taste.
  5. Turmeric powder – 1/2 tbsp.
  6. Red chilli powder – 1/2 tbsp.
  7.   Yellow mustard powder – 1 tbsp.
  8.  Roasted Indian Five Spice or Paanchphoran powder – 1 tsp.
  9. Pickle masala{Please refer to my blog of recipe-Whole Bengal Gram pickle to know its constituents} – 1 tsp.
  10. Hing – A pinch.
  11. Mustard oil – 1 tbsp.
  12. Synthetic vinegar – 1 tbsp.


Step 1 – Wash, dry and dice your veggies and ginger in small pieces.

Step 2 – Blanch the veggies and let them dry in fan for an hour. They should be firm to touch and not very mushy.

Step 3 – Now add salt,turmeric powder,red chilli powder,yellow mustard powder,roasted paanchphoran powder,pickle masala,asafoetida{hing},mustard oil and synthetic vinegar and mix all up properly.

Step 4 – Put the pickle in sunlight for 5-10 days after which it will be ready to be eaten.

Step 5 – It can be best had with malpuas,phulkas,kachoris,paranthas and the like.


I am sure you will like this easy to make recipe of mixed vegetable pickle well. Do try the recipe at home . Share your comments and feedback and get doubts cleared.Thanks. Have a great weekend. Till then,happy cooking.



Raw Mango Jelly.



  1. Raw mango – 1/2 kg.
  2. Sugar – 350 gms.
  3. Ghee or refined oil – 2 tbsp.
  4. Raisins for garnishing.

Step 1-Wash,dry and grate the raw mangoes.

Step 2-Fry this grated mango in preferably ghee or refined oil for five minutes.

Step 3-Add sugar and one glass of water alongwith few raisins to the fried mango and stir it continuously and stir it continuously and cook it on medium heat till it gets a thick consistency.

Step 4-Cool the jelly as it is done and traansfer it to a glass jar.

Now ,finally the jelly is ready to be eaten.It can be had with chapati,poori{fried Indian bread},kachori,naan. It is a cool favourite among children though it suites all tastes.

Friends do try this recipe at home and share your feedback and comments and do ask any queries if you have any. Enjoy the week,give each moment of joy a super treat. Because every moment of yours is special.

Mixed Veggies Pickle.

Let us learn  how to make a pickle from mixed vegetables like carrot,radish,raw turmeric ,ginger and green chilli.Its an exciting super easy and quick recipe and combines in itself the goodness of taste and also health.


    1. Carrot – 100 gms.
    2. Radish – 100 gms.
    3. Ginger – 100 gms.
    4. Raw turmeric – 100 gms.
    5. Green Chilli – 100 gms.
    6. Salt – according to taste.
    7. Vinegar – 1 small bottle.


Step 1-Wash,dry and cut the veggies in strips.

Step 2-Take a glass jar and add cut veggies,salt,vinegar to the jar.Put that amount of vinegar which is needed to submerge the veggies in it.

Step 3-Mix it all up and put it in sunlight for 5 days after which the pickle gets ready to be served.This pickle can be had with paranthas,puris,kachoris and phulkas.

Friends,do try this recipe at home.Share your comments and feedback and clear your queries.Thanks.Have a good time,everyone,enjoy.

Cranberry and Ginger pickle.


  1. Cranberry  – 1/2 kg and Ginger – 100 gms.
  2.  Salt – according to taste.
  3. Asafoetida{hing} – A pinch.
  4. Turmeric powder – 1/2 tsp.
  5.  Red chilli powder – 1/2 tsp.
  6.  Roasted Indian five spice or paanchphoran powder – 1 1/2 tsp.
  7.  Yellow mustard powder – 2 1/2 tsp.
  8. Black salt – 1/2 tsp.
  9. Mustard oil – 2 tbsp.
  10.  Synthetic vinegar – 3 tbsp.
  11. Achar masala – 1/2 tbsp.


Step 1 – Wash, dry and cut the cranberries in half.

Step 2 – Take a glass jar and add the cranberries to it.

Step 3 – Add to it small sliced pieces of ginger.

Step 4 – To this jar add salt,black salt,turmeric powder,red chilli powder,roasted and powdered paanchphoran and mustard powder, achar masala and asafoetida in the required given amounts.

Step 5 – Now to this mixture add mustard oil and vinegar.Give all a good mix and put them in a clean jar in sunlight for ten days after which it becomes ready to be used.

Do try this recipe at home and share your feedback and comments . Also clear your doubts if you have any. Thanks. Have a great weekend. Enjoy cooking and stay happy.



Yellow Mustard and Ginger Chutney.


  1. Yellow mustard – 250 gms.
  2. Synthetic vinegar – 250 ml
  3. Salt – according to taste.
  4. Ginger – 1 tsp {grated}
  5. Dry red chilli soaked in vinegar – 3 in number.
  6. Mustard oil – 1 tsp.


Step 1-Take a bowl and soak yellow mustard in the given amounts in vinegar overnight.

Step 2-The next day grind the mustard with the remaining ingredients that are salt,grated ginger,dry red chilly {also soaked in vinegar overnight].

Step 3-Finally add some mustard oil in to the bowl and hey,the chutney is ready to be eaten in a jiffy.

Do try this recipe ,an accompaniment to all kinds of chapatis,dosai,breads,paranthas, kachoris and what not. Share your comments and feedbacks and get your doubts cleared. Everybody have a gala ,fun time and make joyous rhythms rhyme.


Sweet tangy mango pickle.


  1. Raw mangoes – 500 gms.
  2. Sugar – 250 gms.
  3.  Salt – a pinch or according to taste.
  4. Red chilli powder – 1 tsp.
  5. Cinnamon powder or roasted and powdered cumin powder – 1 tsp.
  6. Raisins – 50 gms.
  7. Vegetable Oil – to shallow fry.
  8. Water – 2 glasses or until a thick consistency is formed with sugar.


Step 1-Take the raw mangoes ,wash,dry,scrape them and cut them into medium -sized pieces.

Step 2-Shallow fry these mangoes till light brown but do not deep -fry them or make them darkish browned.

Step 3-Now we will make our sugar syrup. For it we will add the required amounts of sugar and water to a heavy bottomed pan and cook it on slow heat till a syrup of one-string consistency is formed.

Step 4-Now in the same pan of sugar syrup we will add our fried mangoes,salt,red chilli powder,cinnamon or roasted cumin powder and cook it for a while. We can add some dry fruits like cashews, peanuts and raisins though I prefer only the latter.

Finally the tasty ,yummy,sweet and tangy mango pickle is ready to be eaten. It best can be had with paranthas,plain hot rotis,kachoris,samosas and the world! It tastes dynamic and is a must have with kids and people having sweet tooth.

Do try this simple recipe at home and enjoy the goodness of even raw mangoes.Write your feedback and get doubts cleared by me.Thank you.Enjoy while cooking and have a great weekend.