Put it under sunlight for 2 days in summer and for a week in winters (less)

Put it under sunlight for 2 days in summer and for a week in winters (less)

Mix all the above ingredients together, put in jar and keep it in it gives the pickle flavour. Shake once daily (less)

There should be about 450gms / 1lb of flesh. Add sugar and salt and mix well in a large bowl.

Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango. Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.

Shake the jar at least once a day (less)

Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour). In a bowl mix the mace, cloves, cardamom, salt and jaggery.

Add the carrots and toss to mix. Transfer to a sterilized glass jar.

Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily (less)

Take them out, dry them and cut into quarters. Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.

Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar.

Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt. Cover the jar with a clean cloth and leave out in sun.

The pickle should be ready within 2 weeks (less)