Gooseberry Pickle
Method 1
Ingredients :
- Gooseberry
- 1kg
- Gingelly
Oil
- 250gm
- Red chilly
powder
- 100gm
- Sautéed and powdered fenugreek - 1tsp
- Asafoetida
- 1tsp
- Salt
- 100gm
Method :
Remove the seeds of the gooseberry and cut it into
small pieces. Saute it in about 150gm gingelly oil. When it is half cooked,
add chilly powder and salt. Remove from fire and allow to cool. Add powdered fenugreek, asafoetida
and mix well. Heat the remaining oil. Pour it over the pickle when cool.
Method 1
Ingredients :
- Steamed gooseberry
- 1kg
- Salt
- 100gm
- Red chilly
powder
- 100gm
- Sautéed and powdered
fenugreek - 1tsp
- Asafoetida
- 1tsp
- Mustard
powder
- 1tbs
- Mustard
- 1tsp
- Gingelly
oil
- 250ml
Method :
Heat the oil. Season with mustard. Add salt, chilly powder
and gooseberry, mix well and keep on a low flame
for 5 minutes. Remove from fire and when cool, mix with fenugreek, mustard
powder and asafoetida. Store in a mud vessel and keep in sunlight for a
week. When the ingredients mix well and the oil separates, store in air
tight bottles.
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