INGREDIENTS
Gooseberries - 250 gm
Mustard Seeds - 1 Tsp
Crushed Garlic - 2 Tbsp ( optional )
Red Chilli Powder - 3 Tbsp
Fenugreek Powder - 1/2 Tsp
Asafoetida - 1/4 Tsp
Salt - To Taste
Gingelly Oil - 100 ml
Vinegar - 2 Tsp
METHOD
With a fork or knife prick all over the gooseberries
Boil four cups water with some salt in a cooker and once water boils well drop in the gooseberries
Switch off the flame
Close the cooker with or without whistle and leave as such for 30 minutes
After 30 minutes drain off and reserve the water
Heat oil in a pan and add mustard seeds crushed garlic spice powders and salt to taste
Add vinegar 1/4 cup of reserved water and the gooseberries and sauté well
Cover and cook for nearly five minutes in medium flame
Once cool at store pickles in a dry sterilised bottle or pickle jar
Note
Pickle can be used after a week
Reserved water can be used to cook the gooseberries after sautéing in oil if you need a more softer texture
I used 1/4 cup of reserved water
Adjust quantity of spices used to suit your palate
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