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For Green Chilli Pickle: Wash and slice ½ lb of green chillies lengthwise. Toast spices in a dry pan, blend into powder, and mix with chillies, turmeric, salt, and lemon juice. Heat oil, add asafoetida, pour over chillies, mix with vinegar, and store in a jar for 2-3 days.
For Carrot and Radish Pickle: Toast spices, blend into powder, and mix with chopped carrots, radish, ginger, and chillies. Heat mustard oil, add asafoetida, mix in vegetables, add spice powder and vinegar, and store in a jar.
For Garlic Pickle: Toast spices, blend into powder, and cook garlic in mustard oil until golden. Mix in spices, vinegar, and store in a jar for 2-3 days.
For Shrimp Pickle: Clean shrimp, marinate with turmeric and salt. Toast spices, blend into paste, mix with shrimp. Sauté onions, add shrimp, cook until thick, and store in a jar.
For Sweet Raw Mango Pickle: Grate mangoes, mix with turmeric, salt, and sugar. Cook until thick, add spices, cool, and store in a jar.