Gooseberry Pickle

Ingredients:

1 kg Gooseberry
250 gms Tamarind - soak
60 gms Guntur chilli
65 gms Byadigi chilli
230 gms Salt
250 gms refined oil
40 gms Daniya
35 gms Jeera
20 gms Methi
5 gms Hing
10 gms Mustard
20 gms Haldi

30 gms tamarind
30 gms salt

Method:

Extract the pulp from the soaked tamarind.

Fry (without oil) chillies and all the masala ingredients and powder it.

Boil gooseberrys in water with 30 gms of tamarind and 30 gms of salt, till the segments can be separated. Cool and deseed them. Discard the tamarind.

Heat oil, add mustard, then add gooseberry and fry for some time (5 minutes). Add tamarind pulp, salt, turmeric, prepared masala and cook till oil separates. Upto 30 minutes. Cool and bottle it.

Store in a refrigerator.

Mango Pickle

Ingredients:

4 kg Raw Mango
1 Pack Bedekar Pickle Mix
200 gms Red chilli powder
950 gms Salt
75 gms Mustard - powder in a mixer
15 gms Turmeric powder
1/4 tsp Hing

Method: Cut raw mangoes into desired size or about 1" squares and weigh 4 kgs.

Mix together - red chilli powder, bedekar pickle mix, salt, mustard powder, turmeric powder and hing. Reserve 1 cup of this mixture aside. Spread a layer in a glass bottle or a ceramic jar.

Mix the rest of the mixture to the mango pieces and fill the jar. And finally sprinkle the reserved mixture on top.

Do not put a lid. Tie a muslin cloth and leave it for 3 days. After 3 days mix everything well and it is ready to use after one more week.