Wednesday, 22 February 2017

INDIAN GOOSEBERRY/AMLA PICKLE

Pickle is always welcome here whether it is with rice, chappati , idli or anything. Even I love to eat the spicy pieces as it is. I made this gooseberry pickle just now, when I tasted i really wanted to post this recipe as early as possible. If I postpone posting, the recipe I may forget how I prepared and what all ingredients were there.  It is very simple recipe, one can prepare in just 10 to 15 minutes. Here it goes....
GOOSEBERRY PICKLE

WHAT YOU NEED :

Gooseberry - 10-12

Mustard seeds - 2 tsp

Fenugreek / Methi seeds - 2 tsp

Fennel seeds -  1 tsp

Red chilli powder - 2 tsp

Turmeric powder - 1/4 tsp

Asafoetida - 1 big chana size

Sesame seeds - 1/4 tsp

Salt - 1 1/2 tsp or to taste

Oil - 4 tbsp 


HOW TO MAKE :

Wash gooseberry well.

In a vessel put gooseberry and enough water.

Boil on high flame for 5 minutes. Drain and keep aside.

Now heat a pan with little oil.

Fry mustard in it.  Remove.

Then fry separately methi seeds, sesame seeds, fennel seeds. Remove.

Now add and fry asafoetida, turmeric powder and red chilli powder. Do not over fry. as it burns fast.

When it is cooled add salt and make rough powder in mixie jar.

Now remove the seeds from gooseberry and cut in pieces with your hand.

Warm the oil, then mix spice powder in it.

Finally mix the pieces of gooseberry. 
AMLA PICKLE

Store the pickle in glass jar, after 2 days you can store it in the fridge.









  

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