The Tree Sorrell is a tart fruit available in the Southern parts of India. It is used in place of tamarind which is popular as a souring agent in most South Indian dishes. A variety of pickles too are made from this fruit which has a high content of Vitamin C. Posting a sweet and tangy pickle today which goes well with Rotis, Parathas and even Dal Rice.
500 gms Tree Sorrell
3 Cups sugar
1 heaped tbsp salt or more as required depending upon the tartness of the fruit.
1/2 tsp Haldi/ Turmeric powder
1 tsp Methi/Fenugreek seeds
1 tbsp Mustard
4 tsps Everest Tikhalal Chilly powder
1/4 tsp Hing/Asafoetida crystals powdered
5 tbsps Oil of choice
Wash the Tree Sorrell and dry them thoroughly. Chop roughly and liquidise in the blender. I got 5 cups of juice. Pour the juice in a microwave safe bowl. Add the sugar, salt and Turmeric powder and power cook it for twenty minutes. Heat oil in a pan. Add the mustard. After it splutters drop in the Methi seeds and the Hing. Toss. Add the chilly powder, and immediately pour in the Tree Sorrell mixture, so that the chilly powder doesn’t burn. Allow to boil well for about five minutes. Cool thoroughly and bottle. Alternatively the whole process can be carried out on an open flame instead of microwaving it. I find microwaving much easier as one doesnt need to stand watch over it.
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