Immunity Booster Food: In winter, definitely eat sour sweet pickle of gooseberry rich in medicinal properties, it will help in increasing immunity

New Delhi: Pickles play an important role in enhancing the taste of food. If you are finding your food boring and you want to eat something spicy and spicy, then pickle doubles the taste of your boring food also. That’s why today we have brought you the recipe of making sour sweet pickle of gooseberry which is full of medicinal properties. Amla is rich in a good amount of Vitamin-C which is important in strengthening your immunity. If you eat 2 pieces of this pickle daily, then it not only doubles the taste of your food, but also gives many great benefits to your health. In this era of coronavirus, it is very important to strengthen your immunity, in such a situation consuming gooseberry pickle can prove to be helpful for you, so let’s know the recipe of making sour sweet pickle of gooseberry-

Ingredients for making sour sweet pickle of gooseberry-

-500 grams amla

-1/4 cup Kashmiri red chili powder

-2 tsp mustard seeds

-1/4 cup grated jaggery

-2 tsp turmeric powder

– 1 tsp fenugreek seeds

-1 tsp asafoetida

– salt to taste

-1 and cups groundnut oil/regular oil

-2-3 tbsp ginger (chopped)

Recipe to make sour sweet pickle of gooseberry-

To make this, first wash the gooseberry and dry it on a cloth.

After this, with the help of a fork, make a hole around it.

Then you keep them aside for 2-3 hours.

After this you boil the gooseberries in hot water for about 20-25 minutes.

Then dry roast the fenugreek seeds and make a powder and keep it aside.

After this, when the gooseberries cool down, remove their seeds and cut each one into 1 x 4 size.

Then in a mixing bowl add amla pieces and chopped ginger.

After this, add turmeric powder, fenugreek powder, asafoetida, mustard and red chili powder and mix it well.

Then you add grated jaggery to it and mix it well.

After this, put oil in a pan and heat it on low flame and turn off the gas.

Then when the oil cools down, you put it in the pickle of amla and keep it covered for overnight.

Then the next day when the oil starts to float, then you store the pickle in an air tight container of a glass.

After this you can eat it from the third day.