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February 19, 2009

Gooseberry Pickle

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Ingredients :    

Steamed gooseberry

- 1 kg

Salt

- 100 gm

Red chilly powder

- 100 gm

Sauteed and powdered fenugreek

- 1 tsp

Asafoetida

- 1 tsp

Mustard powder

- 1 tbs

Mustard

- 1 tsp
Gingelly oil - 250 ml
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   Mustard,   Gooseberry,  




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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