Jain World
Sub-Categories of  PICKLES
Bijora pickle
Brown sugar mango pickle
  Chili pickle
  Gundha pickle
  Lemon skin pickle
  Methia mango
  Punjabi raw mango pickle
  Raw mango tendali pickle
  Sambhar mango pickle
  Sindhi pickle
  Some tips before making pickle:
  Sunder raw mango
  Banana Chutney
  Coconut Chutney
  Dalia Chutney
  Dry Chutney
  Dry Coconut Chutney
  Green Chutney
  Groundnut Chutney
  Moorga Pudi
  Raw Tomato Chutney
  Tamarind-Date Chutney
  Tomato Chutney
  Wood-Apple Chutney



1-kilo gundha                       1-kilo sambhar masala

1-kilo rajapuri raw mango      Oil




Wash and dry raw mango. Chop it into piece.

In a pot take mango pieces, salt and turmeric powder. Stir for 2-3 days. Remove and dry on the cloth.

Wash and dry gundha. Break and remove seeds from the gundha. Put them in raw mango water for 24 hours. Remove and squeeze water and then dry on the cloth. Fill sambhar masala in the gundha by pressing.


Take a jar and spread sambhar masala. Over it put gundha and raw mango pieces. Spread sambhar masala. Repeat till all the raw mango pieces and gundha are filled in the jar. Cover a layer with sambhar masala. Press the pickle daily. On the third day pour oil, which is already heated and cooled. 2-3 inch above the pickle