Ingredients:
25 - 30 Gooseberry / Nellikayi
1 cup Coarse Salt
1.5 cups Pickle Masala
Clean and wipe the gooseberries using a clean cotton cloth.
Remove the seed from each gooseberry and chop it into medium sized pieces as shown in the picture below. Remove the seed.
Put chopped gooseberries, salt in a vessel and keep them aside by covering a lid for about 1-2 days.
Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.
Transfer this ground masala to a vessel containing gooseberry pieces and mix them well. Add the salt water if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.
25 - 30 Gooseberry / Nellikayi
1 cup Coarse Salt
1.5 cups Pickle Masala
Recipe:
Clean and wipe the gooseberries using a clean cotton cloth.
Remove the seed from each gooseberry and chop it into medium sized pieces as shown in the picture below. Remove the seed.
Put chopped gooseberries, salt in a vessel and keep them aside by covering a lid for about 1-2 days.
Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.
Transfer this ground masala to a vessel containing gooseberry pieces and mix them well. Add the salt water if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.
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