Pickled Strawberries


Hello friends. Today I’ll be making a special pickle from a very special ingredient, strawberries. This is a recipe I cooked up in my mind after seeing lots of ripe strawberries in my kitchen. I have made another recipe from these, strawberry chutney but I wanted to utilize all of them. So this idea came to my mind to mix raisins in them and bang, came out this tasty, successful recipe.It can be best had with stuffed paranthas, pooris, tandoori rotis. I really loved this accidental recipe and I surely think you too will.So the recipe is as follows:—-


  1. Strawberry-250 gms
  2. Raisins-A handful
  3. Black and White Salt-According to taste
  4. Black Mustard Powder-1 tbsp
  5. Red Chilly Powder-1 tsp
  6. Pickle Masala-1 tsp
  7. Roasted and Powdered Cumin-1/2 tsp
  8. White Vinegar-2 tbsp

For the tempering or tadka:-

  1. Five Spice-1 tsp
  2. Asafoetida- A pinch
  3. Fortune Vegetable Oil-1 tbsp


Step 1

Wash, cut and dry the strawberries in medium-sized pieces.

IMG-4668.JPGStep 2

Take a wok.Add oil, five spice, and asafoetida to it.When it browns add the strawberries and raisins and stir for one minute.

Step 3

Now add all the remaining ingredients, both the salts, black mustard powder, red chilly powder, pickle masala and roasted cumin powder and then switch the gas off.Next, add some vinegar to it.

IMG-4666Step 4

Store the pickle in a jar and use it from the next day of making.The proportion of the masalas must be adequate in the pickle.

Our Pickled Strawberries are ready.

Friends do try the recipe at home.Share your comments and feedback.Have a great week ahead everyone.Till then healthy cooking, happy living!!!


Spinach Pickle

Hi and welcome my dear buddies to my site again. Winter has now arrived and we too want a change in our choice of vegetables and fruits to enjoy this season well. Usually, I make pickle from every vegetable but this time I got the idea to make a special pickle from spinach. It turned out really nice. So I wanted to share this recipe with you all and I hope you will also like it being a twist from the regular array of pickles found and made in India. So we will start with our recipe now—–


  1. Spinach – 250 gms.
  2. Garlic pods -2 tbsp.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Achaar Masala – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Vinegar – 2 tbsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.

For the tempering:-

  1. Mustard Oil – 1 tbsp.
  2. Dry Red Chillies -2.
  3. Five Spice or Paanchphoaran – 1 tsp.
  4. Asafoetida – A pinch.



Step 1

Chop and wash the spinach finely. Peel and chop the garlic into very small pieces.

Step 2

Take a pan and add mustard oil in the given quantity in it. Now add the five spices, dry red chillies and when it splutters add the asafoetida. Now add the cut garlic and masalas, i.e, salt, turmeric powder, red chilly powder. Next stir in the chopped spinach. Add the garam masala and achaar masala. Keep stirring the spinach and cook it without covering it. Switch off the gas. We do not need to fry the spinach after adding achaar masala.


Step 3 

Now take a bowl and add the spinach pickle to it. Add in 1 tbsp of vinegar and 1 tbsp of mustard oil when the dish is at room temperature. Mix well. It is basically an instant recipe so you can have it the minute it gets made. Store it otherwise in a glass jar.

And yes, now our Instant Spinach Pickle is ready. Serve it up with chapatis, paranthas, pooris and tandoori roti.

Friends do try the recipe at home.Share your comments and feedbacks. Have a great weekend everyone.Till then healthy cooking, happy living!!!!

Instant Pineapple Pickle


This is an instant pickle recipe of pineapple with milder seasonings and is a unique fruit-based concept of making pickles. It is moderately spicy, a bit sweet and also salty and is super healthy considering it is a pickle which is generally thought to be an unhealthy option to go for. This dish is good with anything you eat and is good even for kids. A super easy and fun preparation which will surely bring you a smile after you taste it.


  1. Pineapple – 250 gms.
  2. Salt, both white and black – 1 tbsp.
  3. Red Chilly Powder – 2 tsp.
  4. Black Mustard Powder – 1 tsp.
  5. Pickle or Achar masala – 1 tsp.
  6. Vinegar – 1 tbsp.
  7. Asafoetida – A pinch.
  8. Dry Mango or Amchoor Powder – 1 tsp.
  9. Olive Oil – 1  tbsp.


Step 1

Wash and chop the pineapple into medium-sized small cubes. Let it dry in fan till its water dries up.


Step 2

Take a bowl and add the pineapple pieces into it. Now add both the black and white salts, red chilly powder, black mustard powder, achar masala, asafoetida, vinegar, dry mango powder and olive oil in the given amounts and mix all well.

Our Instant Pineapple Pickle is ready.Store it in a glass jar and put it in sunlight for two days for that awesome taste.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Instant Apple Pickle


  1. Apple – 2.
  2. Black Salt – According to taste.
  3. Yellow Mustard Powder- 1/2 tsp.
  4. Roasted Five Spices  Powder – 1/2 tsp.
  5. Oregano -1/2 tsp.
  6. Asafoetida – A pinch.
  7. Red Chilly Powder – 1/2 tsp.
  8. White Vinegar – 1 tbsp.
  9. Olive Oil(optional) – 1 tsp.


Step 1 – Wash and wipe the apples. Deskin them and cut in medium-sized square pieces.

IMG_3723.jpgStep 2 -Take a bowl.Add the chopped apples to it.Then add our spices, black salt, Roasted Five Spice powder, oregano, roasted asafoetida, red chilly powder, powdered yellow mustard, white vinegar and olive oil though adding oil can be optional on your part.Mix well.So you can start using it immediately after it is made.

Our pickled apples are ready.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking, happy living!!!

Eggplant Pickle.


  1. Eggplant – 250 gms.
  2. Garlic(crushed) -3 tbsp.
  3. Turmeric Powder – 2 tsp.
  4. Dry Mango Powder – 2 tbsp.
  5. Yellow Mustard Powder -3 tbsp.
  6. Achaar Masala – 3 tbsp.
  7. Roasted Five Spices Powder – 1 tbsp.
  8. Red Chilly Powder – 2 tsp.
  9. Five Spices – 1 tsp.
  10. Mustard Oil – 4 tbsp.
  11. White Vinegar – 2 tbsp.
  12. Salt – According to taste.


Step 1 – Wash and cut the eggplant into medium-sized pieces and dry them in fan for five minutes.

IMG_3126.JPGStep 2 – Now take a kadhai and add 3 tbsp of mustard oil and 1 tsp of five spices to it.When it splutters add in the cut eggplants and fry it on high flame for four minutes. Then add in the crushed garlic and fry up till half done, here again on high flame, and if it seems that oil is less in quantity then do add more of it as it is a pickle and will need more of oil.Now add in the salt,turmeric powder,dry mango or amchoor powder,roasted five spices powder,yellow mustard powder,red chilly powder,pickle or achaar masala,salt,vinegar and mustard oil and just stir the masalas twice and not for long,to mix them up,doing everything on high flame as it will enhance the taste of the pickle.Now, switch the gas off otherwise the dish will get a bitter taste.You must not over fry the pickle after adding the masalas especially the mustard powder.

Step 3 – Store the pickle in a jar and put it in strong sunlight for 2 hours and use it.It’s very close to being an instant pickle.

Our eggplant pickle is ready.

Friends do try this recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking, happy living!!!

Malpuas with Broad Beans Pickle.

A hot favourite of Indians during festivals like Holi which sure is a delicacy worth dying for.


  1. Refined Flour or Maida- 500 gms.
  2. Milk -2 1/2 cups.
  3. Sugar -1/2 cup or sugar free.
  4. Ripe Bananas -2
  5. Raisins – 1 tbsp.
  6. Dry Coconut Flakes or khopra (grated)- 1 tsp.
  7. Cardamom Powder – 1 tsp.
  8. Vegetable Oil – To deep fry.


Step 1 – Take a bowl. Add the given amount of refined flour into it. Now add milk, sugar, ripe bananas, raisins and cardamom powder and mix everything well. It will form a batter.

Step 2 – Now heat oil in a heavy bottom vessel and when it gets hot using a ladle drop some of the batter into the oil and spread it on all sides to form a small circle. Fry it up well till both sides are browned.

Step 3 – Take out the malpuas and drain them on a tissue paper. Serve hot or cold with broad beans pickle, or potato curry. It will last for ten days in winter. No need to refrigerate.

Do try this recipe at home. It is a speciality of Indian households in holi and is super crunchy, and tasty and sure to win hearts. Share your comments and feedback and get doubts cleared. Have a great weekend friends. Till then healthy cooking,happy living!

                            Broad Beans Pickle.


Broad Beans – 250 gms.

Turmeric powder – 1 tsp.

Asafoetida or Hing- A pinch.

Dry Mango Powder or Amchoor Powder –  1 tsp.

Yellow Mustard Powder – 1 tbsp.

Cumin Powder – 1/2 tsp.

Five Spice or paanch phoran – 1 tsp.

Mustard Oil – 1 tbsp.

Salt-According to taste.


Step 1 – Wash and cut the broad beans into halves and blanch it in a saucepan for ten minutes, but do not pressure cook it.

Step 2 -Drain the water and keep the broad beans aside.

Step 3 – Now take a wok and add mustard oil, five spice or paanchphoran  along with a pinch of asafoetida.

Step 4 – When it crackles add  broad beans, turmeric powder, salt, cumin powder, dry mango powder, mustard powder, red chilly powder and saute it for two minutes.Switch off the gas.

Step 5 – The broad beans pickle is ready to be served. It can be best had with malpuas, kachoris or any dish of your liking.

Do try this recipe at home. Share your comments and feedback and clear doubts if there are any. Have a great weekend everyone. Till then healthy cooking,happy living!



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 gms
  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,Mustard seeds, Red chillies and Asafoetida or Hing)
  9.  Asafoetida – A pinch
  10.  Mustard oil – 2 tbsp
  11. Vinegar – enough to cover the pickle or  3 tbsp


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 chilly powder, yellow mustard powder, roasted panch 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.