Ingredients:
Raw mangoes 500 gms., Jaggery 500 gms., Methi seeds ½ tsp., Whole red chilies 5-6 nos., Cloves 6-8 nos. Cinnamon 2-3 pieces, Oil 250 gms., Mustard seeds 1 tsp., Hing ¼ tsp., Salt to taste

Method:
1.Peel the raw mangoes and remove seed. Cut into 1 inch pieces, apply salt and set aside for 24 hours.

2.Remove the water collected and wash the pieces. Drain in a bowl.

3.Powder the cloves and cinnamon coarsely.

4.Heat the oil and temper with mustard seeds, hing, methi seeds, dry red chilies.

5.Add the mango pieces and jaggery, add a little water if required and cook till the jaggery coats the mango pieces.

6.Remove from heat and sprinkle cloves and cinnamon powder.

7.Store in an airtight container.

Ingredients:
Raw mangoes (medium) 6 nos. , Methi seeds 1 tsp., Asafoetida ½ tsp, Gingelly oil 1 cup, Mustard seeds 1 tsp., Turmeric powder ½ tsp., Salt to taste , Red chilli powder ¼ cup

Method:
1.Peel and grate the mangoes. Broil the methi seeds till dark brown in a hot pan, add 1 tablespoon oil and asafoetida. Cool and grind to a powder.

2.Heat rest of the oil and temper with mustard seeds, add the grated mangoes, turmeric powder and salt.

3.Cook on medium heat, stirring continuously, until all the moisture evaporates or the mangoes are cooked and the oil starts to separate.

4.Add the red chili powder and mix well and cook for a few more minutes.

5.Cool and store in sterilized glass bottles.

TIP: Adjust the quantity of salt and red chili powder as per the size and sourness of the mangoes. Select medium to large and hard mangoes. Increase the quantity of oil if you want to store for long.

Ingredients:
Apple 100 gms., Guava 100 gms, Pineapple 100 gms, Seedless dates 50 gms., Sultanas 2 tbsps., Brown Sugar 75 gms., Vinegar ½ pint, Garam Masala 1 tsp., Garlic cut finely 4 flakes, Ginger cut finely 2" piece, Cumin Seeds 1 tsp.

Method:
1.Peel and core the apples,guavas and pineapple. Cut all the fruits in small pieces.

2.Mix in the rest of the ingredients in a pan.

3.Boil gently till thick.

4.Cool and bottle.

Ingredients:
Garlic 10 cloves , Dry coconut 125 gms., Red chili powder 2 tsps., Salt to taste, Oil 1 tbsp.

Method:
1.Grate dry coconut and then roast it on a tawa until light golden brown. Remove and keep aside to cool.

2.Peel garlic.

3.Heat oil, add garlic cloves, cook for a minute. Leave aside to cool.

4.Combine garlic, dry roasted coconut, red chili powder and salt.

5.Grind the mixture into a coarse powder. Lahsoon chutney is ready to serve.

TIP: This chutney keeps well in an airtight container.

Ingredients:
Khajur (dates) 225 gms., Chili powder 1 tsp., Jeera 1 tsp., Green Chilies 2 nos., Coriander powder ½ tsp., Coriander leaves ¼ bunch, Tamarind 10 gms., Sugar 10 gms., Asafoetida (Hing) A pinch, Ginger ½" piece, Oil 1 tsp., Salt 1 tsp.

Method:
1.De-seed the dates. Wash and grind with green chilies, ginger, half coriander leaves and cumin.

2.Add chilli powder, coriander powder,sugar,salt and tamarind pulp.

3.Wash and chop coriander leaves and add it to the prepared ingredients, and mix.

4.Heat oil & add asafoetida and pour on chutney.

Ingredients:
Brinjal 350 gms. Turmeric powder ¼ tsp. Vinegar 100 ml Jaggery 50 gms. Oil 100 ml Salt to taste

Grind To Fine Paste With A Sprinkling Of Vinegar:
Garlic 4 flakes Ginger 1" piece Red chilies dry 5 nos.

Pound Well:
Cardomoms 3nos. Cinnamon ¼" piece Cloves 2 nos. Peppercorn 4 nos.

Method:
1.Wash and dry brinjals and cut into 1/2inch cubes.

2.Heat oil and fry ground garlic-ginger-red chili paste and turmeric powder for 3 minutes.

3.Add brinjal pieces and cook till almost done.

4.Add jaggery and vinegar, stir and simmer till the oil floats on top.

5.Sprinkle with pounded spices and set aside till cool. 6.Store in jar.

Ingredients:
Carrots 500 gms., Garlic(chopped) 2 flakes, Ginger(chopped) 10 gms., Methi Seeds ½ tsp., Mustard Seeds 1 tsp. Brown Sugar 60 gms., Vinegar ½ cup, Raisins A few, Cumin Seeds 1 tsp. Black Pepper 1 tsp., Chili Powder 1 tsp., Oil 2 tbsps., Salt To taste

Method:
1.Peel carrots and grate them.

2.Heat oil and add mustard seed, methi seed,and cumin seed till it crackles.

3.Then add ginger,black pepper and garlic and fry for a minutes.

4.Add all the other ingredients.

5.Cook till carrots are tender and oil comes out.

6.Cool and bottle.

3.Peel wash and finely chop the onions.

4.Heat oil to smoking point and reduce heat to medium and fry the marinated chicken for 2-3 mins.

5.Remove chicken and strain the oil. Heat the strain oil in a separate kadhai, add asafoetida, stir for 15 seconds. Add onions and deep fry until golden brown.

6.Then add the remaining ginger and garlic paste and stir for 2 mins, add the remaning spices and stir fora minute.

7.Now add the vinegar bring to a boil, add the fried chicken and cook over high heat till oil floats on top.

8.Cool and transfer to a glass jar. Leave it in the sun for 2 days. Consume within 30--40 days.

NOTE: Ensure all moisture is remove from the Chicken pieces before pickling.

Ingredients:
Green chilies 6 nos., Groundnuts(roasted) 25 gms. Coriander leaves 1 cup, Lime juice of one lime(strained), Ginger 1" piece, Sugar(optional) 1 tsp., Salt to taste

Method:
1.Grind to a fine paste all the above ingredients.

2.Store in a clean glass bottle.

3 Make powder of the red chilies, urad dal and curry leaves.

4.Coarsely grind the coconut and the powder.

5.Then store this chutney in a clean bottle.

4.Grind ginger, garlic, red chili, cumin seed and mustard seeds to a paste.

5.Heat the oil again and fry the ground masala.

6.Add the fried fish, vinegar and sugar, cook till oil floats on top.

Ingredients:
Dry salted fish A handful, Green chilies 5 nos., Garlic flakes 8 nos, Vinegar 2 drops, Water 1 tsp, Salt and chili powder, Salt and chili powder to taste

Method:
1. Dry roast the fish on both the sides till crisp and brown.

2. Grind all the ingredients to paste with two drops of vinegar diluted in one tsp. of water.

Ingredients:
Green Chili 250 gms., Sugar ½ cup, Vinegar ½ cup, Red chili powder 4 tbsps., Cuminseed,roasted and powdered 4 tbsps., Garlic 50 gms., Ginger 50 gms., Mustard oil 1 cup, Salt to taste

Method
1.Cut chilies in desired length and keep aside.

2.Combine vinegar and sugar in a separate bowl.

3.Grind to paste ginger and garlic.

4.Heat oil and fry garlic ginger paste till golden in colour.

5.Add cumin seed,chili powder, salt and green chilies and cook for 5 mins.

6.Finally add the sugar and vinegar mixture and cook till oil floats on top.

7.Cool and bottle. It is ready to eat.