Pickles are everyone's favourite and can mainly be served as a side dish in Indian cuisine. Pickling is our old tradition that has been carry forwarded to our generations. Depending on the choice of spices and flavours, you can make your pickles sweet, spicy, or sour. So how about making easy pickles in less than 30 minutes? Let's check a recipe of two mouthwatering pickles that can be prepared at home.

Tomato Pickle

This pickle is tangy and a bit sweet. However, the goodness of tomatoes gives you a unique taste in the variety to eat in pickles.


  • 500 grams tomatoes
  • 10-12 green chillies
  • 2-inch ginger (finely chopped)
  • 7-8 garlic cloves (minced)
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • ½ cup vinegar
  • Salt, to taste
  • 1 ½ cup oil (mustard oil)


  1. Wash the tomatoes and slice them. Take a bowl and mix them with turmeric powder and salt.
  2. Now soak them in vinegar and marinate this for 1-2 hours.
  3. Take a blender jar, add garlic cloves, green chillies, and ¾ of mustard seeds together. Next, add some drops of vinegar to a pot.
  4. Make a paste of it and keep this aside.
  5. Heat some oil in a pan. Now add the remaining mustard seeds when the oil is hot enough.
  6. Now add fenugreek seeds and mix well, cook till seeds turn brown. Next, add the ginger, garlic, and chile paste to a pan and cook on low heat.
  7. Now add marinated tomatoes to the pan and renaming vinegar. Stir well and brings it to a boil.
  8. When oil starts separating from the tomatoes, turn the flame off. Let the pickle cool completely. Store this in an airtight container.

Your tomato pickle is ready. You can have this with roti, rice, or puri. This pickle can be stored fresh for a maximum of 6 months.

Amla Pickle

Amla (gooseberry) pickle is high in vitamin C with a tangy and spicy taste. Amla is one of such berries that has numerous health benefits. It improves eyesight and is suitable for skin, hair being rich in antioxidants. One can prepare this tangy and spicy amla pickle at home.


  • 500 grams amla
  • 100 grams tamarind
  • 3 tbsp turmeric powder
  • 1 tbsp chilli powder
  • 1 tbsp fenugreek powder
  • 1 tbsp fenugreek seeds
  • 1 cup sesame oil
  • 2 tbsp mustard oil
  • Salt, to taste


  1. Cut amla into four equal pieces. Soak tamarind with warm water for about 10-12 minutes and then remove their seeds.
  2. Now take a blender, add tamarind, turmeric, red chilli, and fenugreek powder. Blend to make a fine paste. Keep this aside; once the paste is finely ground, add 1 tsp salt and mix it.
  3. Take a saucepan, heat half the amount of sesame oil, and fry pieces of amla until they become soft. Now add tamarind paste and remaining sesame oil to it and mix to form a pickle.
  4. Saute this for 5 or 7 minutes. Heat mustard oil, add fenugreek seeds; when it starts popping, pour them on an amla mix. Allow this mixture to cool. Once it completely cools down, transfer this to an airtight container.

Your amla pickle is ready to be served with puri or bhature.