The Perfect Pear!

Pickling Pleasures !

By Sheela Sheth, Food Expert

End of summer takes me back to the sensation of the palate when my mother would tightly wrap her saree to pickle those green mangoes and veggies for enriching our meals.

Pickling is an annual family tradition where passion and precision play a key role in most Indian homes.

Mango Murabba


5 cups green mangoes, peeled and grated

2 cups cane sugar

4 to 5 full green cardamoms

4 cloves and cinnamon stick

Few strands of saffron


1. Mix the sugar and grated mango and cook until water evaporates and changes into a thick consistency

2. Add the spices including the saffron strands

3. Remove from heat and let it cool before bottling


Onion Pickle


1 kg onion (shallots or red onions), peeled

4 tbsp vinegar

Salt to taste

A few green chillies (optional)


1. In a bowl, mix vinegar, salt and a little water

2. Add the mixture to the cut chillies and onions

3. Store it in a ceramic or glass jar

4. Shake it a couple of times a day


Tomato Pickle


5 large tomatoes

4  garlic cloves, crushed

1 tsp tamarind pulp (optional)

1 tsp peanuts or sesame seeds

1 tsp red chilli powder

1 tbsp oil


Salt and sugar to taste


1. Wash and cut up tomatoes into small bits or use a crank chop

2. Heat oil in a saucepan, add peanuts or sesame to brown

3. Add the crushed garlic and finally add all the other ingredients

4. Cook on medium flame until thick

5. Store in a glass jar when cool

Spinach Special


2 cups spinach, finely cut

2 tsp lemon juice

4 pods garlic, crushed

1 large onion, finely cut

2 tomatoes, crushed

1 tsp green chilli paste

1 tsp olive oil

1 tsp mustard and cumin seeds


Salt to taste


1. Heat oil in a pan and add mustard and cumin seeds

2. Add garlic, tomatoes and spinach with all ingredients and cook on low heat without adding water

3. Simmer to form a paste

4. Set aside to cool, then store in a jar

5. Serve with nan, roti or plain rice

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