Tuesday, April 12, 2011

HinDi - Gooseberry Pickle

Please note that I am not talking about the national language of India which is Hindi but a south canara pickle which is HinDi. :-D

Gooseberry Pickle
1 cup gooseberries/Awla/Amla
1/2 tsp salt or per taste
1/4 tsp fenugreek powder
1 tsp chili powder
1. Mix all the ingredients except grind ingredients
2. Pour in a clean glass bottle.
3. Keep it under sun for 2 days, shaking the bottle every now and then.
4. Grind with cilantro and green chilies
5. Serve immediately.
Note -
1. Store the leftovers in a refrigerator and use within 4 days.
2. The gooseberry that I get here in US are very tender. They are almost seedless. So my proportion is based on these tender, small, seedless gooseberries. For Indian variety, you may need more salt.
3. Traditionally, grandma used to make this pickle on a large proportion.


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