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Pickles of India : Instant Aloe Vera Pickle Recipe

May 22, 2018







Extend the goodness of aloe vera to something chatpata with this delicious Aloe Vera Pickle. Freshly chopped aloe vera are pickled in Emami Healthy and Tasty Kachi Ghani Mustard Oil and a host of spices to set your taste buds tingling!


    Chopped aloe Vera: 230 grams
    Methi Seeds: 2 teaspoons
    Red chilli powder: 2 teaspoons
    Turmeric powder: 1 teaspoon
    Dry mango powder: 1 teaspoon
    Salt to taste: 1 1/2 tablespoons
    Jeera, Rai, Kalaunji, Saunf: 1 teaspoon
    Asafoetida powder: 1 teaspoon
    Emami mustard oil: 2 tablespoons
    Raisins & cashew nuts (optional): 20 grams
    Tejpatta/ Bay leaves: 3- 4
    coriander powder: 2 teaspoons
    Mustard powder: 2 teaspoons


Wash and pat dry the aloe vera leaves.
Remove the thorns from sides and cut aloe vera into rectangular pieces( about 1/2 inch long and 8 cms wide)
Boil water and add dana methi to it for 2 – 3 mins and cover it.
Keep aside for 5 – 10 minutes Drain out excess water and keep methi aside Meanwhile, take a kadhai and heat oil.
Add cumin seeds, mustard seeds, Kalaunji, saunf, tejpatta, and asafoetida powder
Add aloe vera cubes and stir-fry for 3 – 4 minutes.
Add salt and turmeric powder.
Cook until aloe vera cubes are tender but yet crunchy
Add the methi dana after removing the excess water.
Add powdered spices and mix well
Add raisins and cashew nuts too
Add dry mango powder. mix well and cook on a low flame When the oil separates, switch off the flame and your instant aloe vera pickle is ready
Note: Before you use aloe vera, test if it not the wild bitter one. Simply cut the leaf, dip your finger in the gel and taste a drop. If it is blunt tasteless then go ahead and use it. If its bitter like neem/Karela skip using them

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