500 g (1.1 lb) Gherkins (tindli), washed, wiped dry
3 tsp (12 g) Salt
3 tsp (12 g) Salt
Grind to a smooth paste with 6 tbsp vinegar:
10 - 12 Kashmiri chillies (sookhi lal mirch)
1/2 tsp Mustard seeds (rai)
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
20 - 25 cloves Garlic (lasan), minced
2 inch piece Ginger (adrak), minced
1 cup (200 ml) 7 fl oz Vegetable oil
10 - 12 Curry leaves (kadhi patta)
7 tbsp (105 ml) 3 1/2 fl oz Vinegar (sirka)
3 - 4 tbsp (60 - 80 g) 2 - 2 1/2 oz Sugar
2 Green chillies, slit
1/2 tsp Mustard seeds (rai)
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
20 - 25 cloves Garlic (lasan), minced
2 inch piece Ginger (adrak), minced
1 cup (200 ml) 7 fl oz Vegetable oil
10 - 12 Curry leaves (kadhi patta)
7 tbsp (105 ml) 3 1/2 fl oz Vinegar (sirka)
3 - 4 tbsp (60 - 80 g) 2 - 2 1/2 oz Sugar
2 Green chillies, slit
method
1. Cut each gherkin lengthways into 6 pieces. Apply 3 tsp salt and keep aside for at least 2 hours. Squeeze out the excess water and spread out on kitchen towels to dry for a while.
2. Heat the oil in a pan; saute curry leaves for a few seconds. Add the spice paste and fry well for 3 minutes. Add the gherkins and fry lightly.
3. Add vinegar, sugar, and green chillies. Mix well and cook on moderate heat for 10 - 15 minutes, stirring from time to time, till the gherkins are cooked, but still retain some of their crispness.
4. Adjust seasoning. Remove from heat and cool. Bottle when cold.
2. Heat the oil in a pan; saute curry leaves for a few seconds. Add the spice paste and fry well for 3 minutes. Add the gherkins and fry lightly.
3. Add vinegar, sugar, and green chillies. Mix well and cook on moderate heat for 10 - 15 minutes, stirring from time to time, till the gherkins are cooked, but still retain some of their crispness.
4. Adjust seasoning. Remove from heat and cool. Bottle when cold.
serving amount
makes: 1 bottle
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