Ingredients:

1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric (Haldi)
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)

Method:

• Cut the pumpkin with skin into long slices.
• Put in hot water for 10 minutes.
• Put in a strainer to drain the water and cool.
• Mix all the ingredients with oil and rub on the pumpkin pieces.
• Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.

Serve after 4 days.

Ingredients:
25 Lemons
6 tablespoons Salt

Method:
Prick the lemons with a sharp needle
Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown.
This pickle can be kept for two years.

another variation is to slice lemons thickly , dip into salt from both sides and place in jar. Every day shake well so salted water touched the lemon. Pickle ready after 2 weeks

Ingredients:
1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 grams Onions (sliced)
1/2 tsp ascorbic acid

Method:

• Heat oil to smoking point, then set aside to cool.
• Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
• Add this paste to the oil, then all the other ingredients.
• Stir to mix well and store in sterilized jars covered with a film of oil.

Keep for 3-4 weeks refrigerated.