Cuisine: South Karnataka
Time Required: 1 Hour
15 Indian Gooseberries
500 gms / 30 – 35 pieces Raw Tamarind
4 ten inches Magali beru/Decalepis hamiltonii/Swallow Root
6 – 7 5 inches Mavinakayi Shunthi/Mango flavored Ginger
½ Raw Green Pepper
1½ Cup Salt
20 – 25 Dry Red Chilies
1tbsp Mustard Seeds
1½ tbsp Methi/Fenugreek Seeds
2 one inch size Turmeric Root
Picture – Gooseberries, Mavinakayi Shunthi, Raw Tamarind (left),
½ tsp Mustard Seeds
A pinch of Hing/Asafoetida
½ teaspoon Turmeric Powder
Wash Gooseberries, Raw Tamarind, Magali Beru, Mavinakayi Shunthi and Green Pepper and dry them on a cloth. Boil 2 Cups of Water with ½ Cup of Salt and let it cool.
Crush Gooseberry one by one using a stone and keep it aside.
Peel Magali Beru and Mavinakayi Shunthi and chop into small pieces. Mix the Peppercorns to the pieces.
Take out the stems from the Tamarind. Remove the thick fibers and cut into pieces. Grind it to a paste in the blender.
Add Salt water little by little and grind it. Remove from the grinder and squeeze out the water. Sieve the water and keep it aside.
Heat Oil and fry Mustard Seeds, Methi, Asafoetida and Turmeric Root separately. Grind these to a powder. Grind Red Chilies separately to a powder. Add these two powders to the Tamarind extract and let it soak for half an hour. Grind this mixture again. If the mixture is too thick add more Salt water (ensure that the Salt water is boiled and cooled).
Add the crushed Gooseberries, Tamarind Masala, Magali Beru, Mavinakayi Shunthi, the remaining Salt and Green Pepper to a mixing bowl.
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Store in dry, airtight containers. To last for more than a month, store in the refrigerator.
Remove some pickle to a cup. Heat a tablespoon of Oil and add ½ tsp Mustard Seeds and when they splutter add a pinch of Hing/Asafoetida and ½ teaspoon Turmeric Powder. Mix well and serve with hot Rice or Curd Rice.