Top 20 Pickles To Prepare This Summer

Top 20 Pickles To Prepare This Summer

Along with everything served on our plates, there is one food item that gives our taste buds that sour-salty taste. It adds real meaning to our meal and without it, our meal is incomplete. Can you guess which food item is it? Yes, it is ‘pickle’. Pickles adds a ‘Chatpata’ flavour to one’s meals. So, here are some easy recipes for making tasty pickles this summer!


Fresh Turmeric Pickle

One of the simplest pickles, Fresh Turmeric Pickle has a nice taste along with the goodness of Turmeric. Turmeric is yellow in color and known for its medicinal and healing properties.

Fresh Turmeric- 2 cups
Grated Ginger- ¼ cup
Red Chilli Powder- 3 tablespoons
Hingadi size of two Channa Dal
Mustard Seeds- 1 tablespoon
Roasted Fenugreek Seeds- 1 tablespoon
Lemon Juice- 2 teaspoons
Oil- ¾ cup
Sugar- ¼ cup


Wash the turmeric with clean water and grate the Turmeric. Mix with Ginger and keep aside.
Saute the roasted Fenugreek Seeds and Hingadi in hot oil for 20 seconds. Remove these seeds from the oil and add the Mustard Seeds to this oil. Once they start popping, turn off the flame.
Make a coarse powder of all the roasted seeds using a blender.
Now, in a large bowl, mix the grated turmeric mixture, the coarse powder, salt, red chilli powder and mix well.
Add sugar to this mixture as well. Transfer the mixture to a jar. Pour the mustard seeds oil and lemon juice in it. Mix well and cover with a lid.
Let it be in a dry and cool place for 2-3 days. Mix it well and keep it in a refrigerator. Start using it after 15-17 days.


Dried Mango Pickle

One of the common and favorite pickle is the Dried Mango Pickle. As mangoes are readily available in summers, this pickle is prepared extensively. So, here are some simple steps you should follow to make this pickle yourself!


Unripe Mangoes – 8-9
Turmeric Powder- 3 tablespoons
Fenugreek Seeds- 2 tablespoons
Fennel Seeds- 1 tablespoon
Yellow Mustard- 2 tablespoons
Carom Seeds- 2 teaspoons
Red Chilli Powder
Mustard Oil- 1 cup


Soak all the mangoes in water for 11-12 hours. After this, wash them properly and dry them. Cut them into thin strips.
In a clean bowl, mix the mangoes, salt and turmeric powder. Keep them aside for 7-8 days so that they turn soft and leave sour water.
After 7-8 days, remove these strips from the bowl and place it on a plate. Keep them in the sun for drying till they become a bit whitish in color.
Heat little oil in a pan and add heeng to it after turning off the flame. Next, add all the spices along with turmeric. Pour in the sour water of the mangoes as well. Put the dried mango strips in this oil and your favorite dried mango pickle is ready!


Amla Pickle

Also known as Indian Gooseberry, Amla is known for its health benefits, which is mainly due to high Vitamin C content in it. In order to give you all those nutrients in a dish that is very tasty, here is a recipe for Amla Pickle!


Amla – 10
Fenugreek Seeds – 3 teaspoons
Ground Fennel seeds – 3 teaspoons
Kalonji -1 teaspoon
Chilli Powder – 1 teaspoon
Turmeric Powder – 1 teaspoon
Mustard Oil – 1 ½ teaspoon


Take water in a utensil and boil amlas in it for 8-10 minutes. Allow it to cool and cut the wedges and remove the seeds.
Mix all the spices along with salt in mustard oil. Add amla wedges and mix well.
Transfer this mixture to clean and dry glass jar. Keep this bottle in sun for 3-4 days.
Tasty amla pickle is ready to be served, and should be stored in a refrigerator.


Cucumber Pickle

Cucumber is known for giving a soothing feeling when we eat it. So why just have cucumbers in salads? Let’s try a different dish of cucumber that is Cucumber Pickle!


Medium sized cucumber – 2
Red Chilli Powder- 2 teaspoon
Sugar- 2 teaspoon
Fenugreek Seed Powder – 1/4 teaspoon
Turmeric Powder- 1/4 teaspoon
Asafoetida- 1/4 teaspoon
Lime juice

Directions –

Take a medium size bowl and put all cucumber slices in it.
Combine all the remaining ingredients in that bowl.
Let it stand for an hour so that everything mixes well.



Drumstick Pickle

Drumstick is summer vegetable. This pickle is a good option to preserve this vegetable in a good and tasty way. Drumstick has good nutritional value and sufficient quantity of fibre, and it is rich in vitamin A. It is a natural antibiotic. So, try this Drumstick Pickle by following these easy steps!

Ingredients –

Drumsticks – 15
Mustard Seeds – 3 teaspoons
Fenugreek Seeds – 1 teaspoon
Turmeric Powder – 1 tablespoon
Asafoetida – ¼ teaspoon
Tamarind – 100gm
Vinegar – 2 tablespoon
Garlic peeled
Refined Oil – 1 cup
Sesame Oil- 2 tablespoon


Wash and wipe all drumsticks with clean cloth. Scrape and cut drumstick into pieces. Steam all pieces for 5 minutes.
Make fine paste of fenugreek seeds, oil, red chilli powder and tamarind.
Heat oil in kadhai. Prepare tadka with mustard seeds, turmeric and asafoetida. Add fine paste of spices, salt and steamed drumsticks. Mix well.
Cook this for 5 minutes on low flame and allow it to cool. After cooling, add vinegar and sesame oil. Put this mixture in a clean jar.

The pickle is ready to be served in two weeks. Its taste increases as the days pass on.


Fresh Green Chilli Pickle

Green Chilli is always used for adding a spicy taste to a dish. So, here is a spicy pickle that enhance the taste of your meal!

Ingredients –

Fresh Green Chillies – 25
2 Lemons cut into 8 pieces each
Salt – 4 tablespoon
Lemon Juice- ¼ cup
Fenugreek Seeds roasted – ½ teaspoon
Mustard Seeds – ½ tablespoon
Mustard Spilt Seeds/Dal – 4 tablespoons


Slit all the chillies in the centre and keep them aside in a bowl.
Next, roast the fenugreek seeds in a pan for 3-4 minutes. Once they cool completely, fry them along with hingadi in oil for 10-20 seconds.
Remove them from oil and fry mustard seeds in the same oil. Once they start popping, turn off the flame and keep them aside.
Make a coarse powder of all these seeds using a blender or mixer.
In a bowl, add chillies and mix turmeric, salt and the coarse powder with it. Mix it properly.
Next, transfer this mixture to a glass jar. Pour the lemon juice over it and put on the lid.
Keep this jar in a cool and dry place for 2-4 days. Later, store in a refrigerator.


Adrak Pickle

Ginger, known as Adrak in Hindi, is well-known for healing all the digestive problems. So, here is a simple Adrak Pickle!


Raw Ginger- 4 cups
Lemon Juice- ½ cup
Vinegar- 2-3 teaspoons


Peel the ginger and keep aside.
Next, in a jar mix all these ingredients along with ginger. Shake it vigorously.
Now, let the pickle stand for about an hour. Once it becomes a bit pink in color, it is ready!
Serve it with meal and see how the taste enhances!



Carrot Pickle

Carrot is a good vegetable for maintaining eye health. So, it should be regularly included in our diet. Try this simple recipe for making carrot pickle!


Chopped Carrot – 1 cup
Red Chilli Powder – ¼ teaspoon
Fenugreek Seeds – ¼ teaspoon
Mustard Seeds – ¼ teaspoon
Split Mustard Seeds – 1 teaspoon
Asafoetida- 2 pinch
Sugar – 3 teaspoon
Lemon Juice – 3 teaspoon


Take a pan and roast fenugreek seeds for 3-4 minutes in it.
Next, roast spilt mustard seeds in the same pan.
Till the seeds cool completely, heat oil in a pan and add mustard seeds to it. Once the seeds start popping, add asafoetida and turmeric powder.
Mix all these spices along with carrot pieces in a bowl. Next, add chilli powder, salt, sugar and lemon juice to it. Pour the oil and mix well.
Put it in a jar and refrigerate it.


Karela Pickle

Known as Bitter Gourd in English, it is not liked by many due to its bitter taste. So, why not have this bitter gourd in a different manner where its bitterness is gone! So, here we start with this simple recipe!


Bitter Gourd- 3 cups
Mustard Seeds- 1 teaspoon
Fenugreek Seeds- 1 teaspoon
Vinegar- ¼ cup
Mustard Oil
Red Chilli Powder- ½ teaspoon
Sliced Garlic – ¼ cup
Slit Green Chillies- 5-6


Wash all the bitter gourds thoroughly and slit them in the middle. Discard all the seeds and then chop them into pieces.
Sprinkle salt over these pieces and mix. Let it stand for 20-30 minutes.
Next, squeeze these pieces, drain the water and wash them again. Once this is done, keep them aside.
Heat mustard oil in a pan. Put the mustard and fenugreek seeds in it. Once the mustard seeds start popping, add garlic and green chillies.
After about a minute, put all the bitter gourd slices and fry them for 7-8 minutes.
Mix salt and vinegar in it. Let it cook for about 3-4 minutes. Mix red chilli powder as well.
Let the pickle cool and later store it in a glass jar.


Karonda Pickle

Karonda is a berry-like fruit which is red in color when fully ripe. It tastes a bit sweet but is sour when raw. This fruit is used for many things, out of which one is making pickles!

Karonda- 3 cups
Heeng- ½ teaspoon
Turmeric Powder- 2 teaspoons
Fennel Seeds- 2 teaspoons
Yellow Mustard Seeds- 2 teaspoons
Red Chilli Powder- ½ teaspoon


Wash all the karondas in clean water. Drain all the water.
Next, cut these karondas into two halves and keep aside.
Make a coarse powder of fennel seeds and mustard seeds using a blender.
Heat oil in a pan and switch off the flame. Add all the ingredients along with chopped karondas to this oil and mix well.
Keep this pickle in sun for 3-4 days. The Karonda Pickle is ready to be served!


Ker Pickle

Ker is another berry-like fruit which is green in color. This fruit is very sour in taste and here is a pickle of Ker that taste yum!


Soaked Dry Ker- 5 tablespoons
Mustard Oil
Split Mustard Seeds- 2 teaspoons
Split Fenugreek Seeds- 2 teaspoons
Chilli Powder- 2 teaspoons
Crushed Fennel Seeds
Turmeric Powder
Dried Mango Powder- 1 teaspoon


Heat oil for about 3-4 minutes in a pan. Next, keep it aside and let it cool completely.
Next, add all the spices to this oil and mix well. Next, put the ker in it.
The Ker Pickle is ready to be served with meal! Keep it in a glass jar.


Lemon Pickle

Another pickle which is consumed in almost every household in India is the Lemon Pickle. It is tasty. Here is a recipe that will make it simple for you to make this recipe!


Wash lemons with water and dry them. Make small pieces and keep it.
Next, fry all the spices in mustard oil. Once they cool, make a coarse powder of it.
In a bowl, mix lemon, turmeric powder and salt. Next, add the coarse powder as well.
Put the sugar and red chilli powder in this mixture and mix it thoroughly.
Put the mixture in a clean jar and pour the mustard oil that was used for frying. Keep it in sun for 3-4 days and later store it in a cool place.


Madras Onion Pickle

Seeing the name of the pickle, what is that comes to your mind? Will it be a Madrasi-style pickle? What about onions then? So, have a look at this recipe to get the answers!


Shallots (Madras Onions)- ½ cup
Turmeric Powder- ¼ teaspoon
Lemon Juice – 2 teaspoons
Red Marinade- 2 teaspoons
Chilli Powder
Mustard Oil


In a bowl, mix onions, turmeric powder, salt and lemon juice. Let it stand for 3-4 hours.
Drain the water that is left out by onions and mix in red chilli powder, mustard oil and red marinade.
Transfer it into a glass jar and refrigerate for 2-3 weeks.


Mixed Vegetable Pickle

Every vegetable that we eat has a different nutritional value to it. So, why not add them all in a tasty yummy pickle and take benefit of all those nutrients!


Chopped Carrots- 1 cup
Chopped Cauliflower- 1 cup
Fresh Green Peas- ½ cup
Sliced Ginger- 1 teaspoon
Lime Juice- 1 cup
Red Chilli Powder
Chopped Green Chilli
Mustard Seeds- 1 teaspoon
Fenugreek Seeds- 1 teaspoon
Turmeric Powder- 1 teaspoon
Hing- 1 teaspoon


Make a coarse powder of roasted fenugreek and mustard seeds.
Next, heat oil in a pan and add the spices to it. Let it cool.
In a bowl, put all the chopped vegetables, coarse powder and pour the oil along with spices over it. Mix it well.
Pour the lime juice and mix. Move this mixture from the bowl to a glass jar and keep it for a day.
The pickle is ready for eating on the next day!


Potli Ka Achaar

A typical pickle made in Punjabi or Sindhi families, Potli Ka Achaar tastes amazing. Let’s see how to make it with this simple pickle!


Raw Mangoes- 5-6 cups
Peeled Garlic- 1 cup
Onion Seeds- 1 teaspoon
Turmeric Powder- 1 teaspoon
Red Chilli Powder- 1 teaspoon
Mustard Oil
Vinegar- ½ cup


In a plate, grate the mangoes. Next, mix it with salt, turmeric powder, chillies, onion seeds and garlic. Pour the mustard oil as well.
Take a soft cotton cloth, cut it into four pieces and put this mixture in it. Tie this cloth like a potli and place it in a glass jar.
Pour vinegar over these potlis. Let it be in indirect sunlight for about 4-5 days, and your Potli Ka Achaar is ready!


Red Chilli Pickle

We have seen the green chilli pickle earlier in this article. Now, let’s see a recipe for making red chilli pickle!


Washed and dried Red Chillies- ½ cup
Mustard Oil
Red Chilli Powder- 1 teaspoon
Dry Mango Powder- 1 teaspoon
Fenugreek Seeds- 1 teaspoon
Onion Seeds- 1 teaspoon
Fennel Seeds- 1 teaspoon
Mustard Seeds- 1 teaspoon


Make a coarse powder of all the spices mentioned after roasting.
Next, heat mustard oil till red hot and allow it to cool.
Cut the red chillies into small pieces and mix it with coarse powder, salt, mango powder, red chilli powder.
Heat the mustard oil again and put this mixture in it. Fry it for about a minute and cool it.
The pickle is ready!


Cabbage Pickle

Cabbage is a leafy vegetable which is used in salads, in making sabji and many other dishes. Here is a simple Cabbage Pickle recipe for you which is a bit different from its regular recipes!


Sliced Cabbage- 4 cups
Ground Mustard Seeds- 3 teaspoons
Ground Fennel Seeds- 1 teaspoon
Turmeric Powder
Chilli Powder
Hing- ¼ teaspoon
Mustard Oil


Take a mixing bowl and mix all the above ingredients. Once this is done, put it in a clean glass jar.
Keep the jar in the sun for drying for 3-4 hours.
The Cabbage Pickle is ready to be served!


Vadu Mangai Pickle

One of the most common ingredients used in pickles is the ‘Mango’. Vadu Mangai is a different type of unripe mango. So, here is another dish with a twist added to it prepared from the King of Fruits!


Vadu Mangai- 2 kg
Rock Salt- 2 cups
Chilli Powder- ½ cup
Mustard Seeds- 1 teaspoon


Wash the mangoes properly and keep them aside.
Next, in a bowl, combine salt, turmeric powder and chilli powder.
In a clean glass jar, put a layer of mangoes. Next, put the layer of the mixture. Keep doing this till the mangoes are not over.
Close the jar and mix well. After about 3rd day, there will be water coming out of mangoes.
Drain this water and mix the ground mustard seeds in it. Pour it back into the jar.
After 10-15 days, the pickle is ready to be eaten!


Tendli Garlic Pickle

A different type of pickle with the goodness of tendli and garlic in it, Tendli Garlic Pickle is a yummy dish!


Chopped Garlic- ½ cup
Tendli Rings- ½ cup
Chopped Green Chillies- ½ teaspoon
Split Mustard Seeds- 2 teaspoons
Split Fenugreek Seeds- 2 teaspoons
Chilli Powder- 1 teaspoon


In a pan, heat a little oil. Saute garlic, hing, tendli and green chillies in it.
Make a coarse powder of fenugreek seeds, mustard seeds and chilli powder. Add it to the pan and mix well.
After 2-3 minutes, allow it to stand for 2-3 hours. Pickle is ready to be eaten with your meal!


Mutton Pickle

Last but not the least, this is one of the most interesting pickles I have tried. It is for all the non-veg lovers!


Cooked Boneless Mutton pieces- 4 cups
Vinegar- ¼ cup
Mustard Seeds- 2 tablespoons
Curry Leaves
Sliced Ginger
Turmeric Powder- ½ teaspoon
Cumin Powder- 1 teaspoon
Mustard Powder- 1 teaspoon
Lemon Juice- 1 tablespoon
Red Chilli Powder- 1 teaspoon


In a kadai, heat some oil and add all the spices to it. Fry them for a minute along with red chillies and turmeric powder and allow it to cool.
Once it cools down, add the cumin and mustard powder to it and mix well. Add red chilli powder and salt as well.
Deep fry the mutton pieces in oil and add it to the mixture. Next, pour in some warm oil in this mixture. Pour vinegar and lemon juice as well.
Mix it properly and put it in a clean and dry jar. Delicious Mutton Pickle is ready!
So, here were some amazing yet simple recipes for making pickles at your own home without any difficulty! Surely, try making these pickles yourself this summer!