The East Indian Community

Original Inhabitants of Bombay, Salsette & Thana.

Wedding Pickle

Wedding Pickle:


1/4 kg. carrots

1 small papaya (raw)

2 bits ginger

100 gms. Green chillies

2 pods garlic, flakes (whole)

100 gms. Dried dates



Slice the carrots, papaya and ginger.

Apply salt and let them dry in the sun for 2 hours.

Boil the chillies and garlic in ½ bottle vinegar, then let it cool.

Then mix the above with 25 gms. Tumeric powder, 100 gms. Mustard seeds (pounded and husked).


Store it in a jar.

Dry Fish Pickle

Dry Fish Pickle



1 pomfret or equal quantity of salt fish


Grind in Vinegar:   

1 tsp. tumeric

1 tsp. jeera

2 inch ginger

10 Kashmir chillies (seeds removed)

1 pod garlic


Clean fish by wiping with a dry cloth; cut into pieces wash in vinegar. Take ½ to 1 bottle vinegar and ground Masala and soak the dried fish in it. Tie the mouth of the jar tight. As and when required, remove the pieces of fish and fry in oil.

Mango Chutney

Mango Chutney


2  1/2 kgs. Mangoes (raw, peeled and cut fine)

250 gms. Ginger slivered

250 gms. Garlic slivered

900 gms. Raisins (cleaned and washed in vinegar)

1 large tbsp. chillie powder

1/2 bottle malt vinegar

5 kg. sugar (this can be lessened to taste)

Salt as required.



Mix sugar and mangoes well in a large vessel.

Place on fire and add the ginger, garlic, salt and chillie powder.

Cook for a little while, then add the vinegar and raisins.

Cook till fairly dry.

Allow to cool in a basin of water

bottle it.


N.B.: 225 gmsof slivered almonds would add to the taste.


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