Page 26 - Horticulture Practical Guide

Salt 100 g Cinnamon/ Clove 1 Pinch each
Red Chilly Powder 20 g Black Pepper 5 g
Haldi 10 g

Rye 20 g
Mustard Oil 200 g
Procedure :-

Take fresh leaf Knol Khol cut into suitable pieces wash the vegetables and blanch in boiling
water for three to ive minutes. Remove the excess of moisture/water by drying the vegetables. Grind
coarsely all the spices and mix with mustard oil and vinegar. Mix the paste vegetables add to it required
quantity of salt, ill the pickle in any clean dry container add to it mustard oil so that the pickle remains
dipped in the oil. Keep the jar as such for a period of ifteen days. Pickle will be ready for taste.

Green Chilly Pickle
Recipe:-
Green Chilli 1 kg.

Salt 60 g
Mango Powder 100 g
Sugar 100 g

Haldi 10 g
Zeera 15 g
Rye 30 g
Mustard Oil 250 g

Mathi Seed 20 g
Long ½ g
Dalchani ½ g

Procedure:-
Take fresh green chilies cut the chilies longitudinally into two pieces. Take spices and rye
powder slightly fry them in mustard oil then add chilies to it also add sugar and mango powder slightly
cook it till oil gets separated. Add to it 1g of sodium benzoate as a preservative for precautionary
measures. Fill the pickle in ay clean and dry Jar.

Lemon Pickle (Without Oil)

Recipe:-
Lemon 1 kg
Salt 200 g
Black Salt 20 g

Ajwain 20 g
Black Pepper 10 g
Zeera 20 g

Container 1kg
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