500 g (1.1 lb) Indian gooseberries
150 g (5 oz) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf) seeds
1 - 2 tsp Fenugreek seeds (methi dana)
1 - 2 tsp Red chilli powder
1 - 2 tsp Turmeric (haldi) powder
150 g (5 oz) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf) seeds
1 - 2 tsp Fenugreek seeds (methi dana)
1 - 2 tsp Red chilli powder
1 - 2 tsp Turmeric (haldi) powder
method
1. Boil Indian gooseberries in water for 5 minutes. Remove from water and mix 100 g (3 1/2 oz) salt. Keep aside for 5 - 6 hours for the water to drain out.
2. Deseed the gooseberries and cut them into half or leave them whole,
3. Heat the oil in a wok (kadhai) and remove from heat. Add cumin seeds, fennel seeds, fenugreek seeds, red chilli powder, turmeric powder, and the remaining salt. Add dried plums. Cook for 1 - 2 minutes.
4. The pickle can be consumed the next day and not kept for more than 2 weeks.
2. Deseed the gooseberries and cut them into half or leave them whole,
3. Heat the oil in a wok (kadhai) and remove from heat. Add cumin seeds, fennel seeds, fenugreek seeds, red chilli powder, turmeric powder, and the remaining salt. Add dried plums. Cook for 1 - 2 minutes.
4. The pickle can be consumed the next day and not kept for more than 2 weeks.
serving amount
serves: 4
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