September 24, 2014

Gooseberry & Ginger Pickle (Nellikkai Inji Oorugai)

Gooseberries are exceptionally rich in vitC and  anti-oxidant properties. Ginger is very good for digestion. This pickle with its extraordinary taste will be a definite hit in your dining table... 


Ingredients for making Gooseberry & Ginger Pickle (Nellikkai Inji Oorugai):

 

Fresh Gooseberries - 15

Boiled and deseeded Gooseberries

Ginger peeled and finely chopped 4 table spoons

Sesame oil 5 table spoons

Hing - 1/2 tea spoon

Fenugreek dry roasted and powdered - 1/2 tea spoon

Red chilli powder - 4 tea spoons

Salt - 2 tea spoons

 

 

 

Method for making Gooseberry & Ginger Pickle (Nellikkai Inji Oorugai):

 

Wash the Goose berries and wipe them well. Steam them in a pressure cooker or steamer till they become soft. Then remove the seeds from them.

 

Chopped Ginger frying with Spices in Oil

Heat a heavy bottomed kadai with Sesame oil. Add the ginger pieces and fry well for 2 minutes in low flame. Then add hing, salt, red chilli powder and mix well. 

 

 

Then add the gooseberries and mix well. Keep the stove in low flame and allow it to fry for till the moisture dries out . Then add the fenugreek powder and switch off the stove.

 

After it gets cooled store them in a glass bottle or china clay container and use. It can be microwaved once in 3 or 4 days to use it for a longer period.



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