Certificate course Practical
Experiment 1: Preparation of Lemon Pickle
Objective
To prepare lemon pickle using traditional preservation techniques involving salt, oil, and
spices.
Materials Required
Ingredients Quantity
Fresh lemons 500 g
Salt 100 g
Turmeric powder 1 tsp
Red chilli powder 2 tbsp
Mustard seeds 1 tbsp
Fenugreek seeds ½ tsp
Asafoetida (hing) ¼ tsp
Gingelly oil 100 ml
Apparatus Required
Knife, mixing bowl, frying pan, ladle, cutting board, glass jar.
Procedure
1. Wash and dry the lemons thoroughly. Cut into quarters or small pieces.
2. In a dry bowl, mix the lemon pieces with salt and turmeric.
3. Transfer to a sterilized glass jar and keep for 3 days. Shake daily.
4. Dry roast mustard and fenugreek seeds and grind them coarsely.
5. Heat oil in a pan, add the ground spices, red chilli powder, and asafoetida.
6. Cool the masala and mix with the cured lemon pieces.
7. Store the pickle in a dry glass jar. Matures in 10–15 days.
Observation
Lemon pieces soften, and the flavor intensifies over time.
Result
Lemon pickle was successfully prepared and stored for curing.
Experiment 2: Preparation of Mango Pickle
Objective
To prepare traditional raw mango pickle using oil, salt, and spices.
Materials Required
Ingredients Quantity
Raw mangoes 500 g
Salt 100 g
Turmeric powder 1 tsp
Red chilli powder 3 tbsp
Mustard seeds 1 tbsp
Fenugreek seeds ½ tsp
Asafoetida (hing) ¼ tsp
Gingelly oil 150 ml
Apparatus Required
Knife, mixing bowl, frying pan, ladle, cutting board, glass jar.
Procedure
8. Wash, dry, and cut mangoes into small cubes.
9. Mix mango pieces with salt and turmeric. Keep for 2 days in a dry jar.
10. Dry roast mustard and fenugreek seeds and grind coarsely.
11. Heat oil, add mustard seeds, fenugreek powder, red chilli powder, and hing.
12. Let the oil cool slightly. Pour over mango mixture.
13. Stir well and store in a sterilized jar.
Observation
The mango absorbs the masala, and the oil floats on top, sealing the pickle.
Result
Spicy mango pickle was successfully prepared and stored.
Experiment 3: Preparation of Mixed Vegetable Pickle
Objective
To prepare a colorful and nutritious mixed vegetable pickle using spices, oil, and vinegar for
extended shelf life.
Materials Required
Ingredients Quantity
Carrot, cauliflower, beans (mixed) 500 g
Salt 100 g
Turmeric powder 1 tsp
Red chilli powder 2 tbsp
Mustard seeds 1 tbsp
Fenugreek seeds ½ tsp
Asafoetida (hing) ¼ tsp
Vinegar (optional) 50 ml
Gingelly oil 150 ml
Apparatus Required
Knife, mixing bowl, frying pan, ladle, cutting board, glass jar.
Procedure
14. Wash and chop vegetables into uniform pieces.
15. Blanch hard vegetables (like carrot and cauliflower) for 2 minutes in salted hot water.
Drain and dry.
16. Mix salt and turmeric with all vegetables. Keep for 1 day.
17. Dry roast mustard and fenugreek seeds. Powder coarsely.
18. Heat oil, add mustard powder, fenugreek, chilli powder, and hing.
19. Allow to cool. Mix with the vegetables. Add vinegar if desired.
20. Store in a sterilized jar.
Observation
Vegetables remain crisp and are coated well in spicy, tangy masala.
Result
Mixed vegetable pickle was successfully prepared with a balanced taste and texture.
General Precautions
• Use dry, clean utensils and containers.
• Avoid moisture during preparation.
• Store pickles in cool, dry places.
• Shake jars daily during curing.
Conclusion
The preparation of lemon, mango, and mixed vegetable pickles highlights the use of natural
preservatives and proper technique to enhance shelf life and flavor.
