Recipe Credits:
Mrs. Mallika Badrinath (Pickle Varieties)
Ingredients:
Big Nellikkaai (Amla/Gooseberry) - 1/2 kg
Tamarind - 1/4 kg
Salt - 1/2 cup
Chilli Powder - 3/4 cup
Fenugreek Powder - 25 gm
Mustard Powder - 25 gm
Garlic Pods - 4 or 5 (crush coarsely)
Gingelly Oil - 1/4 kg
For Tempering:
Mustard - 1 tsp
Fenugreek - 1 tsp
Asafoetida - 1/2 tsp
Method:
Clean tamarind and soak in hot water until just immersed.
Wash and wipe the gooseberries and allow to dry on a clean, dry towel.
Make small cuts/slits here and there on the gooseberries with the help of a knife.
In a heavy bottomed pan, pour half of the oil and heat. When hot enough, add the gooseberries and close with a lid and cook on a low flame.
Turn them with a ladle now and then.
When the gooseberries are slightly soft, remove the lid and fry them for a few more minutes and switch off the flame.
Transfer the gooseberries alone to a plate.
Grind the tamarind to a thick paste along with salt and chilli powder.
Transfer the tamarind mixture to a dry, clean bowl and add mustard powder, fenugreek powder, crushed garlic, and the gooseberries and mix well.
Add the remaining oil in the same kadai and heat. Splutter mustard seeds, fenugreek seeds, and asafoetida and pour on the mixed gooseberries to form the pickle.
When completely cool, transfer to a dry jar or bottle.
Notes:
This pickle stays good for at least 1 year if stored carefully.
Whenever using pickles, transfer a small quantity to another jar and use from out of this jar and also make sure to use clean, dry spoons to serve them.
Mrs. Mallika Badrinath (Pickle Varieties)
Ingredients:
Big Nellikkaai (Amla/Gooseberry) - 1/2 kg
Tamarind - 1/4 kg
Salt - 1/2 cup
Chilli Powder - 3/4 cup
Fenugreek Powder - 25 gm
Mustard Powder - 25 gm
Garlic Pods - 4 or 5 (crush coarsely)
Gingelly Oil - 1/4 kg
For Tempering:
Mustard - 1 tsp
Fenugreek - 1 tsp
Asafoetida - 1/2 tsp
Method:
Clean tamarind and soak in hot water until just immersed.
Wash and wipe the gooseberries and allow to dry on a clean, dry towel.
Make small cuts/slits here and there on the gooseberries with the help of a knife.
In a heavy bottomed pan, pour half of the oil and heat. When hot enough, add the gooseberries and close with a lid and cook on a low flame.
Turn them with a ladle now and then.
When the gooseberries are slightly soft, remove the lid and fry them for a few more minutes and switch off the flame.
Transfer the gooseberries alone to a plate.
Grind the tamarind to a thick paste along with salt and chilli powder.
Transfer the tamarind mixture to a dry, clean bowl and add mustard powder, fenugreek powder, crushed garlic, and the gooseberries and mix well.
Add the remaining oil in the same kadai and heat. Splutter mustard seeds, fenugreek seeds, and asafoetida and pour on the mixed gooseberries to form the pickle.
When completely cool, transfer to a dry jar or bottle.
Notes:
This pickle stays good for at least 1 year if stored carefully.
Whenever using pickles, transfer a small quantity to another jar and use from out of this jar and also make sure to use clean, dry spoons to serve them.
