Aloevera Methi pickle | How to make Aloevera Methi pickle

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By suman prakash
Created on 18th Mar 2016
  • Aloevera Methi pickle, How to make Aloevera Methi pickle
Aloevera Methi pickleby suman prakash
  • Aloevera Methi pickle | How to make Aloevera Methi pickle (6 likes)

  • 0 reviews
    Rate It!
  • By suman prakash
    Created on 18th Mar 2016

About Aloevera Methi pickle

Healthy aloevera pickle with methi is a medicinal pickle with taste.

Aloevera Methi pickle is an authentic dish which is perfect to serve on all occasions. The Aloevera Methi pickle is delicious and has an amazing aroma. Aloevera Methi pickle by suman prakash will help you to prepare the perfect Aloevera Methi pickle in your kitchen at home. Aloevera Methi pickle needs 20 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Aloevera Methi pickle. This makes it easy to learn how to make the delicious Aloevera Methi pickle. In case you have any questions on how to make the Aloevera Methi pickle you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like suman prakash. Aloevera Methi pickle will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time20mins
  • Cook Time5mins
  • Serves12People
Aloevera Methi pickle

Ingredients to make Aloevera Methi pickle

  • Aloevera - 5
  • Raisins - 1/4 cup or to taste
  • Methi Seeds - 2 tbsp
  • Cooking mustard oil - 1 cup
  • Chilly powder - 3 tsp
  • Jeera - 2 tsp,
  • Asafoetida - 1/2 tsp,
  • Turmeric powder - 1 tsp,
  • Dhaniya powder (coriander powder) - 2 tsp
  • Amchur (Mango powder) - 1 tsp
  • Mustard powder - 2 tsp
  • 1/2 tsp Vinegar
  • Salt to taste

How to make Aloevera Methi pickle

  1. Cut small squares of aloevera and blanch it with methi seeds.
  2. Drain the water from all the above and press them against a towel to remove the water completely.
  3. Take the aloevera, raisins, methi in a pan and add salt, turmeric powder, amchur powder and mustard powder.
  4. Toss until it spreads evenly. Now saute these for 5 minutes. Take a fresh pan and pour in the cup of oil.
  5. Add asafoetida, jeera, 1 tsp of chilly powder and immediately drop in the above sauted contents and mix well. Now let this pickle get cooked for another 1 minutes on medium flame.
  6. Remove from heat and add vinegar. Cool and transfer to a sterilized bottle. See that the oil covers the top layer so that it does not get spoilt. Enjoy eating a very healthy pickle.
My Tip: Should be kept dipped in oil. Raw mango, grated can be added for taste.

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