Sweet Kathal Pickle

 
Ingredients:
Kathal peeled and cut into 1 1/2" pieces 
Vinegar - 200ml (1 Cup) 
Gur (Jaggery) - 250Gms 
Salt - 100Gms 
Dhania Powder - 50Gms 
Saunf (aniseeds) - 50Gms 
Red Chilli powder - 50Gms 
Ginger powder - 25Gms 

Method:
Boil the kathal in salted water till soft. 
Dry for 5-6 hours on a muslin cloth. 
Boil gur & vinegar for about 5 miniutes till the gur dissolves completely. 
Pass it through a sieve or remove the dirt from top with a strainer. 
To the gur syrup, add salt, dhania powder, saunf, red chilli powder and ginger powder. 
Add the dried kathal and store in a clean jar.

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