Easiest Way to Cook Tasty Nellika Achhar / Instant Gooseberries Pickle_61ebf45debfa9.jpeg

Easiest Way to Cook Tasty Nellika Achhar / Instant Gooseberries Pickle

Nellika Achhar / Instant Gooseberries Pickle ~ right now is being sought after by many commpany around us, one of them is Our. they indeed have get used to to take advantage of internet on gadget to find information to be used insight. Therefore I give Information related Nellika Achhar / Instant Gooseberries Pickle is could our make it example.

Nellika Achhar / Instant Gooseberries Pickle

my Buddy able cook Nellika Achhar / Instant Gooseberries Pickle using tools 13 ingredient 5 step. the following step by step for cook it.

The ingredients and seasoningsu for cooking Nellika Achhar / Instant Gooseberries Pickle

  1. Also add 500 gms Gooseberries, cut into long cubes.
  2. Also add 2 inch piece Ginger, chopped.
  3. Please prepare 8-10 Garlic pods, chopped.
  4. Please buddy prepare 3 green Chilies chopped.
  5. You need 2 sprigs Curry Leaves.
  6. Also add 3 teaspoon Mustard seeds.
  7. Please buddy prepare 1/2 teaspoon Turmeric powder.
  8. You need to prepare 4-5 tablespoon Kashmiri chilli powder (or regular chilli powder).
  9. You need 3/4 teaspoon Fenugreek powder.
  10. You need to prepare 3/4 teaspoon Asafetida (Hing / Kaayam).
  11. Also add 1/2 cup Coconut oil (you can use any other vegetable oil).
  12. You need 2-3 tablespoon White Vinegar.
  13. capable need to provide to taste Rock Salt.

The Step by step how to cooking Nellika Achhar / Instant Gooseberries Pickle

  1. Wash the Gooseberries thoroughly and pat dry with kitchen towel..

  2. Cut the Gooseberries into long pieces and discard the seed. Add some salt and mix well. Allow it to rest for 10 to 15 minutes. By adding salt the gooseberries will ooze out the juices, hence I avoid resting it for long time as I donโ€™t want to ooze out all it’s juices. Retain these juice for the pickle making..

  3. When you are ready to make the pickle – heat 2 table spoon of coconut oil in a pan and splutter mustard seeds. When they pop up add sliced garlic, ginger and green chilies and saute till the raw smell disappears..

  4. Low the flame and now add all the dry spices โ€“ turmeric powder, fenugreek powder, asafetida powder and curry leaves. Make a little paste with red chilli powder by adding some water and pour it into the pan, or you can add chilli powder directly to pan and combine well. Once the paste combines well with the other spices, add 1/4 cup hot water, including the gooseberries oozed out juice and bring to boil. Simmer till the gravy thickens..

  5. Switch off the flame and add asafetida powder. also known as Hing or kayam and fenugreek powder and mix well. Allow it to cool down and then add the gooseberry pieces and mix well and finally add vinegar and give a good mix. Leave the pickles in the pan for some time, until it is completely cooled down and then transfer to a clean dried glass jar with tight lid..

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