Gooseberry Pickles
No authentic Indian lunch feels complete without pickles. Gooseberry pickle, sends our tastebuds trickling even at the very thought of it. Being very high in Vitamin C, it takes care of our daily requirement of the same in this form. Contributed by Navarathna Sanjeev.
In a microwaveable bowl, heat 1/2 kg gooseberry for 2-3 minutes so that u can easily deseed the gooseberries with ur hands. in a frying pan. warm 1/2 cup oil. Crackle mustard seeds in it. Add 2-3 tsp coarsely ground fenugreek powder, 3-4 tsp red chilly powder n salt as per your requirement. Throw in the deseeded gooseberry halves n mix well. Cover n cook for 5-8 minutes.
This pickle lasts for about a week and tastes its best after two days of preparation.
In a microwaveable bowl, heat 1/2 kg gooseberry for 2-3 minutes so that u can easily deseed the gooseberries with ur hands. in a frying pan. warm 1/2 cup oil. Crackle mustard seeds in it. Add 2-3 tsp coarsely ground fenugreek powder, 3-4 tsp red chilly powder n salt as per your requirement. Throw in the deseeded gooseberry halves n mix well. Cover n cook for 5-8 minutes.
This pickle lasts for about a week and tastes its best after two days of preparation.
posted by Reshma @ 8:50 PM |
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