Ingredients:
1/2 kg Turnips (Shalgam)
1 cup Mustard Oil (Sarson Ka Tel)
15 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
3/4 or 1 cup Sugar (Cheeni)
15 dry Dates (Khajoor)
6 teaspoons seedless golden Raisins (Kishmish)
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds (Kalonji)
1 teaspoon Cumin Seeds (Jeera)
1/3 cup Salt (Namak)

Method:

1. Grind the spices and sugar together.
2. Grind dates and raisins with a little vinegar.
3. Peel and cut turnips into thick round slices and rub salt on them.
4. Keep for 8 hours.
5. Heat oil, fry the ground garlic till golden brown.
6. In it fry turnips till dry.
7. Add vinegar, ground spices with sugar and ground dates and raisins.
8. Put in a jar, keep in the sun for 6 days.

Ingredients:

1/2 Kg very small onions (Pyaj)
2 cups white Vinegar (Sirka)
1 spoon Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)

Method:

Peel the onions, rub salt on them and keep for one day.
Drain the salt water.
Boil the vinegar with spices and in it cook onions and green chili to boiling.
Cool and put in ajar; cork it tightly. Keep for 4 days before using.

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

Method:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar. Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chili powder and sugar.
Keep for one week before serving.