Tuesday, January 5, 2016

JUJUBE SWEET & SPICY PICKLE ( ELANTHAI PAZHAM )



1 cup ripe jujubes cut ( may add whole one )
2-3 pinch of fenugreek powder

A:
¼ cup Indian gingerly oil
½ tsp mustard seeds
1 pinch of fennel seeds
1 clove
Curry leaves
1 tbsp chill powder ( more or less )
½ cup palm sugar / jaggery ( more or less )
Vinegar to taste ( optional )  
Salt to taste
 ¼ cup water

METHOD:

Heat up oil add mustard seeds, 
fennel seeds, clove & curry leaves.

Once mustard seeds start to
pop up, reduce the fire add
in chili powder & stir.

Add in water, palm sugar, vinegar & salt.

Once the sauce start to boil add in
jujubes,cook until thick.

Remove from fire add fenugreek powder & mix well.

Once cool transfer to dry container or jar.

Jujube pickle will taste good for 2nd day

Remainder can keep in fridge, will last for some time.


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