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Preparation Time : 15
Cook Time : 10
Total Time : 25
Indian gooseberry 250 gms
Mustard seeds 4 tbs
Fennel seeds 4 tbs
Cumin seeds 4 tbs
Feenugreek seeds 2 tbs
Caraway seeds 1 tbs
Asafoetida 1 pinch
Mustard oil 2 cup
Salt 5 tbs
Turmeric powder 1 tbs
Red chilli powder 1 tbs
Whole red dry chilli 2
First of all wash , clean and dry the gooseberries. Cut the berries into small pieces as per your convinient.
Now in another pan add all the whole seeds mentioned in the ingredient section and red chilli except caraway seeds.
Dry roast the seeds until crackled. Dont burnt the seeds otherwise the masala will give burnt taste.
Allow to cool , grind coarsely and keep it aside.
Now preheat a pan with muatard oil and heat it until smoke comes out.
Now add the gooseberries , salt and let it cook for 5 minutes in low flame.
Now after that add caraway seeds, asafoetida, red chilli, turmeric powder and pickle masala. Stir few seconds and transfer from heat.
Now let it cool and transfer the pickle into sterlize bottle/jar.
You can keep the pickle under sun for 1 day then you can consume.
Tips to preserve the pickle for long time : use sterlize bottle only dried under sun, use only clean and dry spoon, cover the lid after every use.
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