Pumpkin pickle recipe


  • 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)

Cooking Instructions

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.

26 Nov 2012     1164 views     NON-Vegetarian       Pickles > Mix Pickles

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