Gooseberry Dry Pickle (Avalo Puddi Gallolo in Konkani) is a delicious and mouth watering dry pickle made with large and fresh Indian gooseberries and this dry pickle will stay good for more than 2 years. Avalo Puddi Gallolo recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Avalo Puddi Gallolo (Gooseberry Dry Pickle).
Ingredients:-
Gooseberry. -20 or 25 (large)
Dry Red chilly powder - 4tbsp (or Dry Red chilly.-150 gm)
Mustard seeds. -1tsp
Methi seeds. -1tsp
Hing powder. -1tsp
Salt. - 2tsp
Gingelly oil. - 1/4 cup
Instructions:-
1). Wash fresh and large gooseberries and pat dry with a clean cloth. Steam cook the gooseberries for 5 minutes in a steamer or in a idli cooker. Switch off the flame and transfer the steamed gooseberries on a plate and keep aside to cool. Once cooled pat dry the steamed gooseberries. Seperate the gooseberry segments with a knife and discard the seeds.
2). Dry roast mustard seeds and methi seeds seperately and crush them seperately to a smooth and little coarse powder using a mortar and pestle. Keep the crushed mustard powder and methi powder on a plate.
3). Roast dry red chillies in little gingelly oil on low flame and grind to a smooth powder or you can use dry red chilly powder. (In this pickle kashmiri dry red chilly powder is used)
4). In a small pan dry heat 2tsp salt for a second on low flame and keep aside to cool.
Method:-
1). Heat gingelly oil (sesame oil) in a wide bottom steel pan on medium flame.
2). Add gooseberry segments into the pan and saute well in oil with a dry spoon.
3). Add salt into the pan and mix well with the gooseberry segments.
4). Keep on stirring the gooseberry segments with dry spoon and fry the gooseberry segments in oil for 20 minutes. Gooseberry segments shrink a little and start to change its colour.
5). When the gooseberry segments starts to slightly change it's colour add hing powder and mix well.
6). Lower the flame and add crushed mustard seeds and methi seeds and mix with the gooseberry segments.
7). Add kashmiri dry red chilly powder (or add roasted and ground red chilly powder) into the pan and mix with the gooseberry segments on low flame.
8). When the pickle gets dry switch off the flame.Mix well all the ingredients in the pan with a dry spoon until the spice powders nicely coated with the gooseberry segments.
9). Keep aside the gooseberry dry pickle (avalo puddi gallolo) to cool.
10). Once cooled to room temperature, store the gooseberry dry pickle in a clean and sun dried glass bottle with a clean dry spoon and close the glass bottle tightly with its lid.
Ingredients:-
Gooseberry. -20 or 25 (large)
Dry Red chilly powder - 4tbsp (or Dry Red chilly.-150 gm)
Mustard seeds. -1tsp
Methi seeds. -1tsp
Hing powder. -1tsp
Salt. - 2tsp
Gingelly oil. - 1/4 cup
Instructions:-
1). Wash fresh and large gooseberries and pat dry with a clean cloth. Steam cook the gooseberries for 5 minutes in a steamer or in a idli cooker. Switch off the flame and transfer the steamed gooseberries on a plate and keep aside to cool. Once cooled pat dry the steamed gooseberries. Seperate the gooseberry segments with a knife and discard the seeds.
2). Dry roast mustard seeds and methi seeds seperately and crush them seperately to a smooth and little coarse powder using a mortar and pestle. Keep the crushed mustard powder and methi powder on a plate.
3). Roast dry red chillies in little gingelly oil on low flame and grind to a smooth powder or you can use dry red chilly powder. (In this pickle kashmiri dry red chilly powder is used)
4). In a small pan dry heat 2tsp salt for a second on low flame and keep aside to cool.
Method:-
1). Heat gingelly oil (sesame oil) in a wide bottom steel pan on medium flame.
2). Add gooseberry segments into the pan and saute well in oil with a dry spoon.
3). Add salt into the pan and mix well with the gooseberry segments.
4). Keep on stirring the gooseberry segments with dry spoon and fry the gooseberry segments in oil for 20 minutes. Gooseberry segments shrink a little and start to change its colour.
6). Lower the flame and add crushed mustard seeds and methi seeds and mix with the gooseberry segments.
7). Add kashmiri dry red chilly powder (or add roasted and ground red chilly powder) into the pan and mix with the gooseberry segments on low flame.
8). When the pickle gets dry switch off the flame.Mix well all the ingredients in the pan with a dry spoon until the spice powders nicely coated with the gooseberry segments.
9). Keep aside the gooseberry dry pickle (avalo puddi gallolo) to cool.
10). Once cooled to room temperature, store the gooseberry dry pickle in a clean and sun dried glass bottle with a clean dry spoon and close the glass bottle tightly with its lid.
Avalo Puddi Gallolo (Gooseberry Dry Pickle) is ready to use.This gooseberry dry pickle has a good shelf life and it will stay good for more than 2 years.No need to keep the gooseberry dry pickle in the refrigerator. Always use clean and dry spoon to take out the pickle from glass bottle for better shelf life.
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