Whenever there is a ‘not time to cook’ crisis, there is always one dish which saves us all – pickles. The one quick remedy which saves time and energy and gives us an instant mood boost. On all low-mood days or feverish times – there will be a pickle ‘saviour’ entering the scene.
So here is one more unusual yet amazing combo pickle recipe; you need to try it – it's the bilimbi and gooseberry dry pickle. This can be stored for a longer time if kept airtight.
Ingredients
- Bilimbi is sliced straightly into 4 equal halves, 10
- Gooseberry – sliced, 5
- Greenchilly – chopped, 2
- Garlic – crushed and chopped – 5-8
- Ginger – Crushed and chopped 1 medium piece.
- Curry leaves – 2 stems
- Mustard - 1 teaspoon
- Fenugreek - 1 teaspoon
- Chilly powder – 1 tablespoon
- Kashmiri chilli powder – 1 tablespoon
- Turmeric powder – 2 teaspoons
- Asafoetida powder – ½ teaspoon
- Gingelly oil – 3 tablespoons
- Vinegar – 1 tablespoon
- Sugar – ½ teaspoon
- Salt- to taste
Preparation
Add the bilimbi and gooseberry into a bowl and add 1 teaspoon of turmeric along with salt. Mix it all well with clean, dry hands. Spread the mixture into a flat tray and allow it to dry in the sun for two days until the moisture is completely removed.
Into a cast iron pan add gingelly oil. Once the oil becomes hot, lower the flame and then add the mustard; once they splatter, add fenugreek too. As the fenugreek turns aromatic, add green chilli, ginger, garlic, and curry leaves and stir well. After a minute, add turmeric and both the chilly powders, asafoetida, sugar, and salt, and mix it all well. Upon the rawness of the spices, add the dried bilimbi and gooseberry and give it all a thorough mix. Turn off the flame and let the pickle cool down.
Once it's cooled, add the vinegar and give a good shake.
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Now transfer it into a glass jar and make sure it's airtight. Enjoy this pickle along with all rice varieties and breads.
