Ambadi In Hindi, How To Grow Roselle/Ambadi/Hibiscus Sabdariffa From Seeds, 8.86 MB, 06:27, 6,096, Geeta Athwal, 2021-05-05T05:02:23.000000Z, 19, Raid, 2018, www.cinetrafic.fr, 1400 x 2109, jpeg, , 6, ambadi-in-hindi, Kampion
Reviews (0) write a. This nutmeg pickle strikes the perfect accord of spices and flavors mixed in proportion to make your mouth water. The unique tangy flavour of the nutmeg over loaded with health benefits it an ideal everyday eat! The aromatic flavours and power packed nutrition of this spice from god’s own country rightly. In stock & ready to ship. Authentic spicy pickle made from. Our nutmeg flesh pickle is prepared using a traditional recipe. Have a taste and you will surely make. 34/137 a , nh bypass, edapally (p. o), kochi, india 682024.
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What to know about Nutmeg Pickle that might be interesting
Homemade fermented nutmeg pickle has an exotic flavor and amazing health benefits, as it is full of good bacteria called probiotics, which are so important for gut health.
Normally we discard the fruit part of the nutmeg and just extract the seeds and the red colored mace. The outer yellowish color fruit is also edible and could make very healthy pickle and flavourful wine out of it. This recipe shows how to make healthy pickle with this nutmeg fruit.
Whole ripe nutmeg is cut into half and take out the seed covered with red mace. Link to to process seed and mace are demonstrated in this video – FYI:
Nutmeg fruits / Jathikkathodu – 10 nos
Gingerly oil – 5 tbsp
Mustard – 1 tbsp
Garlic – 1 tbsp – Chopped
Ginger – 1 tbsp – Chopped
Turmeric powder – 1/2 tsp
Kashmiri chili powder – 3 tbsp
Asafoetida – 1 tsp
Fenugreek powder – 1 tsp
Water – 1/2 glass
Salt – To taste
Sugar – 1 tbsp
Vinegar – 1/3 cup
Here we take the cut nutmeg fruit or jathikkathondu which is cut into thin slices like this and keep this aside.
Firstly sauté these pieces in oil adding about 2 tbsp of gingerly oil. Sauté this for about 5 minutes or the pieces are slightly soft, then take it out and set aside
Into the same pot heat about 3 tbsp oil and splutter 1 tbsp mustard seeds and fry 1 tbsp chopped garlic, 1 tbsp chopped ginger. Then switch off the flame to add in 1/2 tsp turmeric powder, 3 tbsp chilly powder, 1 tsp asafetida and 1 tsp fenugreek powder and give it all a good stir.
Now add pre-sauted nutmeg pieces, 1/2 glass water and salt and allow it boil, then cover and cook in this gravy for about 5 minutes until the pieces are cooked and soft. Switch off the flame and add 1 tbsp sugar and 1/3 cup of vinegar to neutralize the flavor. Give it all a good mix and check and taste if needed more salt.. When it cools down bottle it and store in air tight bottle. Pickle will be ready to use within three to four days
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