GOOSEBERRY PICKLE / AMLA PICKLE /NELLIKAAI OORUGAAI

Here is a Vitamin C rich pickle loaded with antioxidants ...

You can prepare it with very little effort in 10 minutes ...

INGREDIENTS

• GOOSEBERRIES/AMLA-15-20
• GINGELLY OIL/SESAME OIL-1/2 CUP
• MUSTARD SEEDS-1/2 TEASPOON
• FENUGREEK SEEDS /METHI SEEDS -1 TEASPOON
• RED CHILLY POWDER-3 TEASPOONS
• TURMERIC POWDER-3/4 TEASPOON
• ASAFOETIDA POWDER-1/2 TEASPOON
• SALT TO TASTE (APPROXIMATELY 2-3 TEASPOONS)

METHOD

• Clean the gooseberries and boil them in hot water for 5 minutes.
• Drain. Remove the seeds and split them into  segments.
• Heat the oil.Splutter the mustard seeds and fenugreek seeds.
• Now add the gooseberry segments and saute them for 1/2 a minute.
• Add the salt,chilly and turmeric powders.Cook for a few minutes.
• Add the asafoetida powder and stir well .Remove from heat after a minute.
• Store in clean and dry  containers.
• This pickle has very little oil and absolutely no preservatives.
• So use them up in less than a week if stored in room temperature.
• If refrigerated,they can be used for more than a month.

THAYIR NELLIKKAI OORUGAAI / AMLAS PICKLED IN DAHI /GOOSEBERRIES PICKLED IN CURD

Here is a healthy and tasty pickle that has very little oil in it and can be prepared very in a couple of minutes...

It is loaded with the goodness of Vitamin C and other nutrients...

INGREDIENTS

• GOOSEBERRIES(AMLA)-10 -12
• CURD-1/2 LITER
• GREEN CHILLIES-15
• MUSTARD SEEDS-1 TEASPOON
• FENUGREEK SEEDS-1 TEASPOON
• ASAFOETIDA POWDER-1/2 TEASPOON
• OIL_2 TEASPOONS
• SALT TO TASTE

METHOD

• Boil the gooseberries for a few minutes.
• Drain and separate the segments from the seeds.
• Heat the oil in a pan.
• Splutter the mustard seeds and fry the fenugreek seeds till reddish and add the green chillies .Sautee for a minute.

• Remove from heat. Cool.
• Now add the mixture to beaten curd with the required salt to taste.

• Leave the mixture for a few days till the curd sours.
• Now it is ready to eat.
• Store it in a refrigerator and use it up to 2 weeks.