Tangy glueberry Pickle

Name: Tangy glueberry Pickle
Cuisine: Indian
Ingredients: 1 Kg glue berries; 50 gram fenugreek seeds; 70 Gram fennel seeds; 20 Gram kalonji; 2-3 tablespoon salt; 2 Tablespoon turmeric powder; 1 Packet achar masala; 2 Tablespoon kashmiri red chilli powder; 20 Grams split mustard seeds; 2 Tablespoon Asafoetida (hing); 1 Litre oil

divya tekwani @cook_13767492

Gujarat

#Zing
It's a type of rajasthani pickle. Available only during april and may, right time to prepare and store it.

divya tekwani @cook_13767492

Gujarat

#Zing
It's a type of rajasthani pickle. Available only during april and may, right time to prepare and store it.

Saved

Ingredients

1 Kgglue berries
50 gramfenugreek seeds
70 Gramfennel seeds
20 Gramkalonji
2-3 tablespoonsalt
2 Tablespoonturmeric powder
1 Packetachar masala
2 Tablespoonkashmiri red chilli powder
20 Gramssplit mustard seeds
2 TablespoonAsafoetida (hing)
1 Litreoil

Saved

Steps

1

Wash twice in abundant water and remove the stems of glue berries
2

Now boil the berries for 5 minutes in water with salt and turmeric
3

Remove / drain excess water. Let it dry for 2-3 hrs by spreading on a newspaper. Than remove the tips /top from all the berries
4

Now keep all the whole spices ready
5

Heat oil in a big vessel and let it cool down to normal then add asafoetida and other spices also. Add the berries and pickle masala packet. Mix thoroughly so that everything blends well.
6

Transfer the whole you thing in a big glass jar or traditional china clay pickle jar. Cover the jar with cotton cloth and tie it around. Keep tossing daily for 6-7 days and the tangy pickle is ready to serve.