Chunde Phala Adgai / Turkey Berrry Pickle

Chunde phala Adgai / Turkey Berry Pickle / Chundanga Achar is a spicy pickle made with raw turkey berries served as a side dish with rice, dosa or idli.Turkey berry is called Chunde phal in Konkani and Chundanga in malalyalam.

The following ingredients are needed to prepare Chunde phala Adgai.

Ingredients:-

Turkey Berry.    -1cup (tender)
Dry red chillies. -5
Tamarind.          - a gooseberry size
Hing powder.     -1/2tso
Mustard seeds.   -2tsp
Salt.                    -to taste

For Seasoning:-

Gingely oil.      -1tbsp
Mustard seeds. -1tsp

Instructions:-

1). Remove the stem of the turkey berries and wash well in water. Chop each turkey berry into halves and keep them in water to remove the bitterness of the turkey berries.

2). Grind dry red chillies, tamarind and hing powder to a smooth paste adding little boiled and cooled water. Keep aside the ground red chilly paste.

4). Dry roast 1tsp mustard seeds in a pan for a second and allow to cool. Once cooled gently crush the roasted mustard seeds using a rolling pin.

Method:-

1). Heat gingely oil in a pan and splutter mustard seeds and saute well.

2). Add chopped turkey berries into the pan and saute well for 5 minutes on low flame.

3). Add ground red chilly paste and required salt into the pan. Mix well and boil for few seconds and switch off the flame.

4). Add 1tsp crushed mustard seeds into the pan and mix with all the ingredients.Keep aside the turkey berry pickle for 15 minutes to rest.

5). Transfer the turkey berry pickle to a serving bowl.

A very tasty Chunde phala Adgai / Turkey Berry Pickle is ready to use as a side dish with rice.Keep the pickle in the refrigerator and stays good for few more days.