Follow these steps for perfect results
Amla (Nellikai/ Gooseberry)
deseeded and finely chopped
Methi Seeds (Fenugreek Seeds)
roasted and powdered
Mustard seeds
Mustard oil
Red Chilli powder
Asafoetida (hing)
Salt
to taste
De-seed the gooseberries and finely chop them.
Roast the methi seeds and powder them.
Heat mustard oil in a small skillet.
Add mustard seeds to the hot oil and let them splutter.
Add asafoetida (hing) and red chili powder to the skillet.
Pour the hot oil mixture over the chopped gooseberries.
Add the powdered methi seeds and salt to the gooseberries.
Mix all the ingredients well.
Serve immediately with sambar and steamed rice.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Store in an airtight container in the refrigerator.
Everything you need to know before you start
5 mins
Can be made a day in advance.
Serve in a small bowl alongside the main dish.
Serve with Sambar and Rice
Serve with curd rice.
Balances the sourness.
Discover the story behind this recipe
Traditional Indian pickle, often made during the gooseberry season.
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