Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup grated amla (Indian gooseberry)
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup red chili powder
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/4 cup jaggery
- 1/4 cup sesame oil
- 1/4 cup vinegar
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Airtight glass jar for storage
Step-by-step instructions:
1. In a blender or food processor, grind mustard seeds and fenugreek seeds to a fine powder.
2. In a mixing bowl, combine grated coconut, grated amla, mustard-fenugreek powder, red chili powder, turmeric powder, salt, and jaggery. Mix well.
3. Heat sesame oil in a pan and add the coconut-amla mixture. Cook on low heat for 5-7 minutes, stirring occasionally.
4. Turn off the heat and let the mixture cool down.
5. Add vinegar to the cooled mixture and mix well.
6. Transfer the pickle to an airtight glass jar and store in a cool, dry place.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Cook on low heat
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 3g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 2g
Substitutions for ingredients:
- Mustard seeds can be substituted with mustard powder.
- Sesame oil can be substituted with any other vegetable oil.
- Jaggery can be substituted with brown sugar.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use green chili instead of red chili powder for a milder taste.
- Add roasted peanuts or cashews for crunch.
Tips and tricks:
- Use fresh and ripe amla for the best taste.
- Make sure to cook the pickle on low heat to avoid burning.
- Store the pickle in an airtight glass jar to keep it fresh for longer.
Storage instructions:
- Store the pickle in a cool, dry place.
- It can be stored for up to 2 months.
Reheating instructions:
- The pickle can be served at room temperature or slightly warmed up.
Presentation ideas:
- Serve the pickle in a small bowl or on a plate.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh cilantro or mint leaves
- Chopped peanuts or cashews
Pairings:
- Serve with rice, roti, or bread.
Suggested side dishes:
- Dal (lentil soup)
- Vegetable curry
- Raita (yogurt dip)
Troubleshooting advice:
- If the pickle is too dry, add a little more oil or vinegar.
- If the pickle is too sour, add a little more jaggery or sugar.
Food safety advice:
- Make sure to use clean utensils and equipment.
- Store the pickle in an airtight glass jar to prevent contamination.
Food history:
- Pickles are a popular condiment in Indian cuisine and are made with a variety of ingredients.
Flavor profiles:
- The pickle has a tangy, spicy, and slightly sweet taste.
Serving suggestions:
- Serve the pickle as a condiment or side dish.
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Region: Indian