Jainworld
Jain World
Sub-Categories of  PICKLES
Bijora pickle
Brown sugar mango pickle
Chhunda
  Chili pickle
  Gundha pickle
  Lemon skin pickle
  Methambo
  Methia mango
  Punjabi raw mango pickle
  Raw mango tendali pickle
  Sambhar mango pickle
  Sindhi pickle
  Some tips before making pickle:
  Sunder raw mango
  Banana Chutney
  Coconut Chutney
  Dalia Chutney
  Dry Chutney
  Dry Coconut Chutney
  Green Chutney
  Groundnut Chutney
  Moorga Pudi
  Raw Tomato Chutney
  Tamarind-Date Chutney
  Tomato Chutney
  Wood-Apple Chutney

SOME TIPS BEFORE MAKING PICKLE :

1. It is said that pickle saves one�s money and time. It can serve the
unexpected guests.
2. Making pickles is also a part of an art. In gujarati it is said � if Pickle is spoiled. One�s year is spoilt.�
3. While buying raw mangoes take them fresh with light green in Color. It should not have the hard seed, but should be � to 1 inch in thickness.
4. When raw mangoes are chopped to pieces in the market, do not wash but clean with a cloth. If you wash with water the piece will get spoiled soon.
5. Buy gunda of medium size and with green cap.