Thursday 13 September 2018

Gooseberry pickle

After all the festive cooking and feeding family, I finally picked a few gooseberry or amla. One of the most delicious berries in our traditional food. They were really big, probably you can make muraba out of such large variety.

I've grated all of them and tried to make a quick and easy pickle with few ingredients.

Gooseberry - 10
Gingly oil 3 tbsp
Red chilli powder 3 tsp
Salt as required
Hing 1/4 tsp
Mustard seeds 1/2 tsp for tempering

Process

Wash clean and grate gooseberries. Heat oil in kadai, add mustard seeds let it splutter. Now add turmeric powder, grated gooseberryies and mix well. Let it cook for about 6 minutes. Add salt, hing, red chilli powder and toss. Adjust salt. Let it cook for another 5 more  minutes.  Off stove, let it cool down. If you love to eat it with rice, go ahead and enjoy. I love its sour and sweet taste. Store in air tight containers. Self life in not more than 3 to 4 days. So make less, eat fresh.

Happy cooking!

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