Gooseberry Pickle

Yay, we are here in our 17th Blogging Marathon. This marathon is special for two reasons, one , this is the first marathon in the changed format and second it has the theme which I have been waiting for a long time. Thanks Valli for including it. 

My theme for first week is Sun dried Items. I have chosen a pickle and two vathals to be featured here. So on to my post for the day. I have chosen Nellikai Urgai (Goose Berry Pickle).This is very simple to make and can be stored up to a weeks time. 

Ingredients:

Goose Berry - 10 

Red chili powder - 4 tbsp

Salt - as required

Oil - 3 tbsp 

Mustard seeds for tempering

Asafoetida - a pinch

Method:

Microwave the goose berries for about 5 mins till they become soft 

When they are done, you will be able to remove them as separate pellets.It will look like the ones in the picture below

Add Red chili powder, salt, Asafoetida and mix well. Heat oil in a wok and add the mustard seeds . Add this mixture to the goose berries and mix well

Tie a white cloth in the mouth of the container and keep it in sun for at least two days, before consumption

Your pickle will be ready after two days and you will have a nice aroma coming out from the pickle.

Enjoy the pickle with creamy curd rice or even with steamy idlis.

Check what my fellow bloggers are cooking for this 17 Blogging Marathon