Green Chilli – Gooseberry Pickle (Mirsangi – Avale Nonche)

avale mirsangi nonche
It has been a long time I posted anything here. Today I thought of posting a Gooseberry Pickle recipe which was introduced to me many years ago, by a neighbor. I normally make avaLe hindi which is loved by everyone that has ever tasted it. Recently we were trying to think of recipes which we have not posted here and I remembered this.

The gooseberries that we get at our place are very small, so I get my batch from either Bangalore or from Mumbai. This is a quick pickle which does not stay well for a long time, so eat it within couple of days. For any pickle, preferably use asafoetida that is available as small stones. The powdered one does not give the same aroma.

Ingredients:
1/4th kg gooseberries (avaLe)
15-20 green chillies (increase or decrease according to taste)
1 tbl spn mustard seeds
1/2 tea spn fenugreek(methi) seeds
1/4 tea spn turmeric
A small piece of asafoetida
Salt
Oil

Method:
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Cut green chillies into small pieces. Pressure cook them with gooseberries and salt till they are soft. Remove the seeds from gooseberries and cut the soft edible part into small pieces. Let them cool down completely.
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Heat oil and add mustard seeds. When they start popping, add asafoetida and fenugreek seeds. When they are fried, add turmeric and take off the heat.
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Using a mortar and pestle, grind them to a powder.
Add the powder to gooseberry-chilli mixture and mix well.
Transfer the pickle into a airtight jar and refrigerate.

avale mirsangi nonche

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