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NEW RECIPE CONTEST 📢

🥭 Pickles & Dips and More!
 Delightful Flavours That Elevate Every Meal! 🥣

This summer season, let’s celebrate the magic of condiments! 😋
 From tangy chutneys and sweet murabbas & fruity jams, to spicy pickles, creamy dips & flavourful sauces — we want to see your go-to accompaniments that make every meal extra special 💛

Share your favourite Pickles, Dips & Chutney recipes and tell us what makes them a must-have in your kitchen! Let’s add a burst of flavour to every bite! 🌶️

🗓️ Contest Dates: 15th May - 22nd May
👉🏼 Hashtag: #PD26 
🏆Prize: Best entries WIN exciting Prestige goodies! 🎁

RULES ✅
Upload your entry in the Recipes Section with:
🍣A Main Dish Photo
🍣 Proper Ingredients with Quantity
🍣 Method in a clear step-by-step format

 ❌ Please Note: Entries not posted in the Recipe Section will not be considered valid. 👈🏼 

#Kacchi keri ka Rajasthani Achar
#PD26


Rajasthani Keri Ka Achar (Raw Mango Pickle) Ingredients 500 g raw mangoes (keri) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp crushed mustard seeds (rai kuria) 1 tbsp fennel seeds (saunf), lightly crushed 1 tsp fenugreek seeds (methi), lightly roasted 1/4 tsp asafoetida (hing) 200 ml mustard oil Method Prepare the mangoes Wash the raw mangoes and dry them completely. Cut into medium-sized pieces. Mix the spices In a large bowl, add mango pieces. Add salt, turmeric, chili powder, mustard seeds, fennel, methi, and hing. Mix everything well. Heat the oil Heat mustard oil until it starts smoking lightly. Let it cool completely. Combine Pour the cooled oil over the mango mixture. Mix properly so all pieces are coated well. Store Transfer to a clean, dry glass jar. Keep it covered for 4–5 days and stir once daily with a dry spoon. Ready to Eat The pickle starts tasting good in 3–4 days. Full flavor develops in about a week. Tips Always use dry utensils. Mango pieces should stay covered in oil for longer shelf life. For authentic Rajasthani flavor, you can add a little extra chili and mustard. Tastes amazing with Bajra Roti, Dal Baati, or parathas.

#PD26
#15-5-26
Rajasthani Kabuli Chana Achar A spicy and tangy Rajasthani-style pickle made with boiled kabuli chana (chickpeas). Ingredients 2 cups boiled Kabuli Chana 2 tbsp mustard oil 1 tsp mustard seeds (rai) 1 tsp cumin seeds 1 tsp fennel seeds (saunf) 1/2 tsp fenugreek seeds (methi) 1/4 tsp asafoetida (hing) 1 tsp turmeric powder 1–2 tsp red chili powder Salt to taste 2 tbsp lemon juice 2 green chilies, chopped 1 tbsp chopped coriander leaves (optional) Method Prepare the chana Boil the kabuli chana until soft but not mushy. Drain all water completely and let them dry a little. Heat the oil Heat mustard oil until slightly smoky. Lower the flame. Add tempering Add mustard seeds, cumin, fennel, methi, and hing. Let them crackle for a few seconds. Mix spices Add turmeric, red chili powder, and salt. Immediately add the boiled chana and green chilies. Finish the achar Mix everything well for 2–3 minutes. Turn off the flame and let it cool. Add lemon juice and coriander leaves. Store Keep in a clean glass jar or airtight container. Refrigerate for better freshness. Serving Suggestions This achar tastes great with: Bajra Roti Paratha Khichdi Shelf Life In the refrigerator: about 5–7 days. Use a dry spoon every time.

#PD26


spicy, tangy Maharashtrian-style thecha made with raw mango (keri), tomato, garlic, and green chilies. Ingredients 1 raw Raw Mango (peeled and chopped) 2 medium Tomato 6–8 green chilies 6–7 garlic  2 tbsp peanuts (optional) 1 tbsp oil Salt to taste 1/2 tsp cumin seeds Fresh coriander leaves Method Roast the ingredients Heat oil in a pan. Add cumin, green chilies, garlic, and peanuts. Sauté for 2–3 minutes. Add tomatoes and cook until soft. Add chopped raw mango and cook for another 2 minutes. Cool and grind Let everything cool slightly. Grind coarsely using a mixer or mortar-pestle. Keep the texture slightly chunky. Season Add salt and chopped coriander. Mix well. Serving Ideas Enjoy with: Bhakri Thepla Vada Pav Dal-rice or parathas Tips For smoky flavor, roast tomatoes and chilies directly on flame. Add extra raw mango if you like it more tangy. Best served fresh.

#PD26
#15-5-26
#Live dhokla with Garlic Dip


Chutney Instant Live (Soft & Spongy) Dhokla Ingredients 1 cup besan (gram flour) 1 tbsp semolina (optional) 1 tsp ginger-green chili paste 1 tsp sugar Salt to taste 1 tbsp lemon juice 1 tsp Eno Fruit Salt Water as needed Tempering 1 tbsp oil 1 tsp mustard seeds Curry leaves 2 green chilies slit 1 tsp sugar + 2 tbsp water Method Mix besan, semolina, salt, sugar, ginger-chili paste, lemon juice, and water into a smooth batter. Grease a plate or dhokla tray. Just before steaming, add Eno and mix gently. Pour immediately into tray and steam 15–18 minutes. Prepare tempering and pour over hot dhokla. Serve warm. Garlic Chutney (Lasan Chutney) Ingredients 10–12 garlic cloves 4–5 dry red chilies 2 tbsp roasted peanuts Salt 1 tsp oil Little lemon juice Method Roast garlic and red chilies lightly in oil. Grind with peanuts, salt, and lemon juice. Keep slightly coarse for authentic taste.

#PD26
#16-5-26
#TanngyGreendip--withTofu VegitabelBites


Tangy Green 💚 Dip with Tofu Vegetable Chilla adds a fresh and healthy twist to the meal. The spicy and tangy flavors of the green dip perfectly complement the soft tofu and crispy vegetable chilla. Rich in protein, vitamins, and taste, this combination makes a nutritious and delicious breakfast or snack option.

#PD26
#17-5-26
#KareleKaAchar(freeze mai rakhi)
Here’s a simple and tasty recipe for Karela Pickle in WhatsApp-style English: 🥒 Karela Ka Achar Recipe 🥒 ✅ Ingredients: 500 gm karela (bitter gourd) 2 tbsp salt 1 tbsp haldi (turmeric) 2 tbsp saunf (fennel seeds) 1 tbsp rai (mustard seeds) 1 tbsp methi dana (fenugreek) 1 tsp kalonji 1 tsp red chilli powder 2 tbsp vinegar or lemon juice 4–5 tbsp mustard oil 👩‍🍳 Method: 1. Wash karela & cut into thin rounds. Remove hard seeds if needed. 2. Add salt + haldi, mix well & keep for 2–3 hrs. 3. Squeeze out extra water from karela. 4. Dry roast saunf, rai & methi lightly, then crush coarsely. 5. Heat mustard oil till smoky, then cool slightly. 6. Mix karela with all spices, chilli powder, kalonji & vinegar/lemon juice. 7. Add oil & mix properly. 8. Store in clean glass jar. 9. Keep in sunlight for 2–3 days for best taste. 😋 Tasty karela achar ready! Best with paratha, dal-chawal & roti.

#PD26
#KhajoorlemonAvlaAchar(withoutSweet)


Khajoor Amla Lemon Achar Recipe 🌴🍋 ✅ Ingredients: 1 cup khajoor (dates) – seeds removed & chopped 1 cup amla – cut into pieces 2 lemons – cut small 2 tbsp salt 1 tsp haldi 1 tsp red chilli powder 1 tsp roasted jeera powder 1 tsp black salt ½ tsp kali mirch powder 2 tbsp jaggery or sugar (optional) 2 tbsp mustard oil 👩‍🍳 Method: Steam or boil amla for 5–7 mins till slightly soft. Mix amla, chopped khajoor & lemon pieces in a bowl. Add salt, haldi, chilli powder, jeera powder, black salt & kali mirch. Heat mustard oil lightly & let it cool a bit. Pour oil into mixture & mix well. Add jaggery if you like sweet-tangy taste. Store in a clean glass jar. Keep for 2–3 days, shake jar daily. 😋 Healthy sweet-spicy Khajoor Amla Lemon Achar ready! Great for digestion & immunity.

#PD26
#17-5-26
#Amlaka Murabba (gratted)


Indian Gooseberry Preserve) Ingredients 500 g amla (Indian gooseberry) 400–500 g sugar 1 tsp cardamom powder 1 pinch saffron (optional) 1 cup water Method Wash the amla properly and grate it using a grater. Remove seeds if needed. Boil the grated amla in water for 5–7 minutes until slightly soft. Drain the water and keep the amla aside. In a pan, add sugar and 1 cup water. Cook until the sugar dissolves and forms a light syrup. Add the grated amla to the syrup and cook on low flame until the mixture becomes glossy and thick. Add cardamom powder and saffron. Mix well. Let it cool completely and store in a clean glass jar. Serving Tip Serve chilled or enjoy 1–2 spoonfuls daily. Amla Murabba is popular in many Indian homes for its sweet-tangy taste and traditional wellness benefits.

#PD26
#17-5-26
#NimbuRedChilliChatni(Sweetness Tangy)


Lemon Red Chilli Chutney (Sweet & Tangy) Ingredients 2 lemons 2 tbsp red chili powder 3 tbsp jaggery or sugar Salt to taste ½ tsp roasted cumin powder 1 tbsp mustard oil or regular oil 2–3 tbsp water Method 1. Squeeze the lemon juice into a bowl. 2. Add red chili powder, salt, roasted cumin powder, and jaggery/sugar. 3. Mix well until the jaggery dissolves. 4. Add a little water to adjust consistency. 5. Heat oil slightly and pour into the chutney. 6. Mix properly and keep aside for 10 minutes before serving. Serving Suggestion This sweet and tangy chutney tastes delicious with Paratha, Pakora, snacks, and sandwiches.

#PD26
#17-5-26
#Rai wale pani ki gunde(healthy in Summer)


Rai Wale Pani Ki Gunde (Mustard Water Gunda Pickle) Ingredients 250 g gunda (lasoda) 3 tbsp mustard seeds (rai), coarsely ground 1 tsp turmeric powder 2 tsp red chili powder Salt to taste 2 tbsp mustard oil 1–2 cups boiled and cooled water 1 pinch asafoetida (hing) Method 1. Wash and dry the gunda properly. 2. Lightly crush or slit each gunda. 3. In a bowl, mix rai, turmeric, red chili powder, salt, and hing. 4. Add mustard oil and mix well. 5. Fill this masala into the gunda pieces. 6. Place them in a clean glass jar. 7. Add boiled and cooled water until the gunda is slightly covered. 8. Close the jar and keep it in sunlight for 3–4 days. 9. Stir once daily with a dry spoon. Ready to Eat The pickle becomes tangy and flavorful in a few days and tastes amazing with Thepla, Khichdi, and simple meals.

#PD26
\"Apple Mint Chutney\"
ingredients:-
1) Apple - 1
2) Mint leaves - 1/4 cup
3) Coriander leaves - 1/4 cup
4) Green chillies - 2
5) Lemon juice - 2 tsp 
6) White oil - 1 tsp
7) Chaat masala - 1 tsp 
8) Roasted cumin seeds - 1 tsp
9) Rock salt - 1/2 tsp
10) Salt as per taste.


Method:- Add all the ingredients one by one in a mixer grinder jar, blend to make a fine paste, make a sweet and sour apple mint chutney. Serve this chutney with parathas, crispy snacks, chaats.

#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients 2 cups raw mango (keri) pieces ½ cup soaked chana dal 100 g fennel seeds 50 g fenugreek seeds 50 g mustard seeds 1 tbsp cumin seeds 1 tbsp nigella seeds (kalonji) 2 tbsp turmeric powder 2 tbsp red chili powder 2 tbsp dry mango powder 1 tbsp asafoetida (hing) Salt as per taste 2–3 tbsp mustard oil Method Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them. Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix. In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala. Add mustard oil and mix everything well so the masala coats every piece perfectly. Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully. Your delicious homemade Keri Chana Dal Achar is ready to enjoy! Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 

#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients 2 cups raw mango (keri) pieces ½ cup soaked chana dal 100 g fennel seeds 50 g fenugreek seeds 50 g mustard seeds 1 tbsp cumin seeds 1 tbsp nigella seeds (kalonji) 2 tbsp turmeric powder 2 tbsp red chili powder 2 tbsp dry mango powder 1 tbsp asafoetida (hing) Salt as per taste 2–3 tbsp mustard oil Method Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them. Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix. In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala. Add mustard oil and mix everything well so the masala coats every piece perfectly. Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully. Your delicious homemade Keri Chana Dal Achar is ready to enjoy! Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma