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



500 grams tomatoes              250 grams sugar

25 grams                              1-2 tbsp. Garam masala

1-2 tbsp. Red chili powder      10-15 cashew nuts

50 grams date                       Salt

1 tsp. Acetic acid                  1 tsp. Sodium benzoate


Wash and cut tomatoes into pieces. In a pot put pieces of tomato and grated. Keep them on a slow heat. Keep them on the gas till tomatoes are cooked. Add sugar. Stir till in thickens. Add salt, red chili powder, garam masala and pieces of cashew nut and dates. Mix well and see that water does not come out from the side then remove and cool. add acetic acid and sodium benzoate and mix well. Fill in a big bottle.


Note : you can prepare apple, raw papaya or chutney in the same way but only grate them and then prepare it. For raw mango take pulp and then make chutney.