For all kinds of Indian pickles we need

1. Red chilli powder
2. Fenugreek powder (fried without oil and ground)
3. Asafoetida powder
4. Gingilly oil (sesame oil) or mustard oil(can be substituted with olive oil)
5. Jaggery (made into a thick syrup, optional)
6. Mustard seeds
7. Salt (powdered crystal salt is the best for pickles, but table salt would do)

LEMON or LIME pickles, hot:

For 4 lemons, about 4cm diameter

Cut lemon into a long spiral. This way it is easier to remove the seeds. Cut the spiral into small pieces.

Take the pieces in a China bowl or a glass bowl and add 4tsp full of salt, 1/4 tsp of each asafoetida powder and fenugreek powder.

Heat 2 tsp full of oil in a small frying pan. Add 1/2 tsp of mustard and let it splutter. Switch off the flame. Let it cool a bit.(if you like the pickle oily add two more spoons)

Add two tsp full of red chilli powder to the oil and turn. (if you want  it more spicy, add two more spoons of chilli powder)

Pour the oil mixture on the lemon pieces.

Let the lemon absorb the salt and spices for 4 to 5 days. Keep mixing the pickle daily till the lemon peel becomes softer and loses its bitterness.

Add a tsp of jaggery syrup, if you want it sweetish.

Refrigerate. This preserves for a week.

Image via Wikipedia

RAW MANGO pickle, hot:

1 mango ( size of a tennis ball)

Cut mango into small pieces,1/2 cm cubes

Add 1 tsp of each salt and red chilli powder.

Method of preparation, same as above.

This need not become soft. Tastes great even when crisp.

GARLIC pickle, hot:

2 bulbs of garlic peeled and cut

Heat 2 tsp of oil in a frying pan and splutter 1/2 tsp of mustard in this.

Keep a low flame and add the cut garlic cloves

Saute for a minute, pour 1/4 cup of water and close with a lid.

Let it cook for 4 minutes.

Add 1 tsp of salt and 1 tsp of red chilli powder to this and saute for 1/2 a minute.

Add 1/4 tsp of each asafoetida and fenugreek powder to this.

Remove from fire and let it cool down.

Add the juice of 1 lemon to this. Add jaggery if you want. Mix well and leave it overnight. Refrigerate.

The pickle is ready for eating.

CUCUMBER pickle, tangy and hot:

You need tamarind paste for this.

Cut a 10 cm long cucumber into 1cm cubes. If you find matured seeds, remove them.

Add 2tsp of each salt and red chilli powder and 1/4 tsp of each asafoetida and fenugreek powder.

In a frying pan add 2tsp of oil and splutter 1/2 tsp of mustard seed in it.

Add 1tsp of tamarind paste to this and saute for a minute.

Cool and add this to the cucumber. Refrigerate.

Wait for a day and it can be eaten with rice and pappad.

Image via Wikipedia