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 raw mangoes                   100 grams salt

1 tsp. Turmeric powder               1-cup fenugreek seeds powder

1-cup mustard seeds powder      � cup fenugreek seeds

2 cup red chili powder                100 grams oil

500 grams sambhar                   2-tsp. Asafetida

For making sambhar:

Take a frying pan add a little oil and fry fenugreek powder, and mustard seeds powder. When cool mix red chili powder, salt and asafetida.


Wash and dry raw mangoes. Cut them into pieces. Take a pot and put raw mango piece and mix salt and turmeric powder.. Cover with the lid. Stir daily. Leave for 2 days. Remove the raw mango pieces from the pot and dry on the cloth for 5-6 hours.

Soak fenugreek seeds in raw mango water for 5-6 hours. Mix raw mango pieces, sambhar powder and fenugreek seeds. Fill this content in a jar. Leave for 24 hours.


Heat oil in a pot and then cool. Pour the oil in the jar, till it is 2-3 inch above the mango pieces.


Note: You can add 1 grams sodium benzoate. For 1 kilo raw mango, No oil is needed if you add sodium benzoate.