Ingredients:

1/2 kg raw mango slices without skin
3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid

Method:
Rub salt on mango slices and keep for 8 hours.
The mango slices will leave some water.
Remove the slices from the mango water and in it mix glacial acetic acid.
Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it. Add the oil.
Keep for one week and shake it every other day.

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:
1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)

Method:

• Peel the brown layer from the onions.
• Slit into four, keeping intact at the base.
• Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
• Heat the oil till smoky and cool.
• Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
• Fill the masala in the onions and pack in a tall jar.
• Then pour the rest of the oil over them.
• Put 1 teaspoon salt on top and keep aside for 12 days and serve.