A 'spicy pickle' has its own role in Indian cuisine. Generally pickles are used as accompaniments for curd rice, chappathi, Idli, dosa, uppuma etc., There are vegetarian, as well as non-vegetarian pickles used in Indian cuisine. In this book as usual I have compiled the selected, easy and best pickles of south and north that are commonly prepared in the houses.

According to the taste of every individual, the spices can always be altered. Remember when chilli powder or chillies are reduced in a pickle, naturally salt also should be used in proportion to that.

Read the instructions given in first few pages carefully. Use this book as a 'guide' to prepare your pickle. Always necessary changes can be made according to the taste of the Individual.

The 'cup' measurement used in this book is equivalent to 200 ml measure which is called as "Alak" in Indian homes.

I trust this book also will be very useful for the housewife, like my other cookery books.

Mrs. S. Mallika Badrinath **Sample Pages**