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.

Sweet -tangy raisin pickle.


  1. Raisins – 250 gms.
  2. Salt – according to taste.
  3. Black salt – a pinch.
  4. Dry and roasted cumin powder – 1 tsp.
  5. Red chilli powder – 1 tsp.
  6. Vegetable oil – 1 tsp.
  7. Synthetic vinegar – 2 tbsp.
  8.   Roasted Indian five spice or paanchphoran powder – 1 tsp.
  9. Sugar – 1 tbsp.


Step 1 – Wash and dry the raisins in fan and not sunlight.

Step 2 – In a bowl put the raisins and add salt,black salt,roasted cumin powder,roasted Indian five spice powder,red chilli powder,some vegetable oil and lastly vinegar and sugar syrup.

Step 3 – Mix everything well and store in a glass jar.It is ready to be used and should be consumed within 15 days.

Do try this recipe at home and share your feedbacks and comments.Clear any doubts if any.Thanks.This simple yet special pickle is a delicious treat for your pickle-buds.Enjoy it with chapatis,paranthas,breads and you will surely remember its taste as being “something different”.Have a great week friends.And happy pickling!!

The Instant Pickle Corner-Potato pickle.

Hi friends,hello again.Earlier we made easy pickle recipes of vegetables and fruits like raw mango,jackfruit,cauliflower,green chillies.Now let us move further in the line and continue our quest by knowing about Instant pickles which can be made in a hurry ,are easy and handy to make and are delicious to taste.I regularly make these recipes in my kitchen and they are loved by all in my family.So let us start by knowing about a very tasty pickle recipe made with the housewives favourite veggie that is,potato.


  1. Potatoes – 2 cups.
  2. Black Mustard or Rai – 1 tsp.
  3.  Salt – According to taste.
  4. Mustard Oil – 2 tsp.
  5. Red Chilli powder – 1 tsp.
  6. Hing powder – A pinch.
  7. Dry mango or Amchur Powder – A pinch.
  8. Synthetic Vinegar – 2 tsp.
  9. Black Salt – According to taste.


Step 1 – Boil the potatoes,preferably big sized,remove the skin and cut them into bite-sized pieces.

Step 2 – Grind the black mustard or rai to a powder.

Step 3 – In a bowl take the cut potatoes and to it add the salt both kinds ,chilli powder,dry mango powder,asafoetida powder,some mustard oil and lastly synthetic vinegar and give all a good stir.

The instant recipe is ready in an instant !We can now eat it as it is totally ready.But in summers it must be kept in the refrigerator or it can go bad.This pickle can be enjoyed with poori-subzi,malpuas and many other dishes.So go ahead and make this recipe in your homes and enjoy it’s great taste in any season.Please share your comments and feedback regarding this recipe and clear doubts if any.Thanks.Have a great week,enjoy.

Onion pickle.


  1. Small variety onions – 250 gms.
  2. Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Red chilli powder – 1 tsp.
  5. Yellow mustard powder – 1tsp.
  6. Roasted and powdered cumin -coriander powder – 2 tsps.
  7. Roasted and powdered Indian five-spice or Paanchphoran powder – 1 tsp.
  8. Synthetic vinegar – 5 tbsp.
  9. Mustard oil – 1 tsp.


Step 1 – Scrape,cut the ends and wash the onions.

Sep 2 – Take a bowl and put onions in it and add the masalas namely,salt,turmeric powder,red chilli powder,yellow mustard powder,roasted and powdered coriander-cumin powder,powdered Five Spice,synthetic vinegar and some mustard oil.Give all a good mix and put it in sunlight for ten days.A point to be noted here is that amount of vinegar is more than mustard oil as pickle gets cooked or pickled in vinegar and when it becomes softer it is ready.


Do try making this  pickle at home.It is handy,tasty and very easy.I personally adore this pickle as it is an ideal item to pair with chapatis and breads and nothing else is needed with it if you are feeling like a lazy bone in the moment.I keep an extra bottle of this pickle ready in my cupboard and can’t do without it.I think its a very special-tasting and creative recipe which most of you will like.Share your comments and feedback and also get your queries solved.Thanks.Have a great time everybody.Till then,happy pickling!!

Ginger,yam and green chilli pickle.




Green chilli-


Turmeric powder-

Red chilli powder-

Yellow mustard powder-

Achar masala-


Mustard oil-

Synthetic vinegar-

Chaat masala-

Method:Firstly we will scrape ginger and yam and then along with green chillies we will wash them all.We need to dry all the moisture from these cut veggies ,so we can let them dry in fan.Next we will grate our ginger and yam and cut the green chillies into very small pieces.Now in a borosil vessel we will put our cut and grated ingredients,salt,turmeric powder,redchillipowder,hing,yellow mustard powder,some achar masala,chaat masala and add synthetic vinegar and mix them.Lastly we will add mustard oil and give them all a good mix.We need to put it in sunlight for 3 days after which it gets ready to be eaten.

Do try this recipe at home and share your feedbacks and comments.Also solve your queries.Thanks.