50 gherkins*
2 tsps salt
1/2 cup oil
40-50 kashmiri chillies
30 cloves of garlic
1 1/2 inch piece ginger
1/4 tsp fenugreek seeds
1/2 cup vinegar
1 tbsp turmeric
5-7 tbsps palm sugar/ jaggery
1 tbsp mustard seeds
2 tsps salt
1/2 cup oil
40-50 kashmiri chillies
30 cloves of garlic
1 1/2 inch piece ginger
1/4 tsp fenugreek seeds
1/2 cup vinegar
1 tbsp turmeric
5-7 tbsps palm sugar/ jaggery
1 tbsp mustard seeds
Method:
Cut gherkins into quarters, add salt and leave in the sun for an hour. Drain any water that might collect and wipe dry. Grind all the spices except mustard seeds and curry leaves using vinegar, to a fine paste. Heat oil in a large pan add the mustard seeds and curry leaves, then add the spice paste and fry the spice paste over low heat till the ground spices are well cooked. Stir in palm sugar and add the gherkins, cook till just tender. Do not overcook. If necessary add more sugar, salt and vinegar according to your taste. Cool and bottle in sterilized jars. This pickle is now ready to serve but its flavor improves in a couple of days.
Cut gherkins into quarters, add salt and leave in the sun for an hour. Drain any water that might collect and wipe dry. Grind all the spices except mustard seeds and curry leaves using vinegar, to a fine paste. Heat oil in a large pan add the mustard seeds and curry leaves, then add the spice paste and fry the spice paste over low heat till the ground spices are well cooked. Stir in palm sugar and add the gherkins, cook till just tender. Do not overcook. If necessary add more sugar, salt and vinegar according to your taste. Cool and bottle in sterilized jars. This pickle is now ready to serve but its flavor improves in a couple of days.
*Gherkins
may be substituted with 4 cups diced aubergines/brinjals to make a delicious
brinjal pickle instead.
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