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



24 lemon skin                  200 grams sugar

2 tbsp. Garam masala      4 tbsp. Red chili powder

Salt      1tsp. Asafetida



Take lemon skin, ( lemon juice has been taken out), chop them into pieces. Take it in a steel pot. Boil water and add lemon skin pieces.

When they are cooked, remove and dry the pieces on the cloth. For 2 cup of pieces take 3-� cup of sugar.

Take sugar in a pot, add water and boil. Make the syrup to 2-tar. Add lemon pieces and when the lemon pieces swell, remove from the gas and mix garam masala, salt, red chili powder and asafetida. Fill in the jar. The pickle can be used from the next day.