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



2-� kilo rajapuri or alphanso raw mango

2-� kilo sugar      Salt

2 tbsp. Turmeric powder



Wash and peel out raw mango, chop them into pieces. Mix turmeric powder and salt. Stir and leave for 2 days. Stir daily. Squeeze out pieces and dry on the cloth for 5-6 hours.

in a pot take sugar and add water and boil till it attain 2-tar. Mix raw mango pieces. When cool mix red chili powder.

Note: Heat a 1 tsp. Oil and add asafetida and can be mixed with pickle.