Ingredients
Old ginger (finely chopped)
fenugreek
brown sugar
mustard seed
dry chilli
tamarind juice
curry leaves
chilli powder
tumeric powder
Cooking Method:
- Dry roast fenugreek and pound into powder (you only need a pinch)
- In hot vegetable oil add mustard seed and cook till it pops
- Add curry leaves
- Add the ginger and cook till soft
- Off stove and add tumeric powder , chill powder, salt
- Add tamarind juice
- On the stove again again cook just a while, till masala is cooked
- Add brown sugar and off stove
- At the end add the fenugreek powder and stir
- Cool and bottle in sterilized jam bottle
- This can keep for months (Keep in fridge)
- To add shelf life you can add vinegar to cooled pickle
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