Acerola Cherry and Ivy Gourd Pickle
A hot and salty, quick and easy Konkani style pickle.
Servings Prep Time
70servings 1hour
Cook Time Passive Time
30minutes 3days
Servings Prep Time
70servings 1hour
Cook Time Passive Time
30minutes 3days
Ingredients
  • 300gm acerola cherries(fresh, green)
  • 100gm ivy gourd(tender)
  • 20gm dry Kashmiri chilies
  • 20gm dry hot red chilies
  • 20gm mustard seeds
  • 1gm asafoetida powder
  • 65gm salt
  • 500ml water
Instructions
To prepare:
  1. Put the wet grind jar of your food processor out in the sun for drying thoroughly. Put out a clean, dry airtight 1-litre glass jar (or two or more smaller jars) in the sun likewise.
To make:
  1. Pour the water into a vessel and set on high heat.
  2. Tip in the salt and stir occasionally.
  3. Once it comes to a boil, continue boiling for a minute and then switch off the heat. Let cool naturally for 15 minutes.
  4. Put the Kashmiri chilies, the dry hot red chilies, the mustard seeds and half of the brine into your clean, sun-dried food processor jar and grind to a superfine paste.
  5. Transfer the paste to the remaining brine in the vessel. Tip in the green acerola cherries and the tender ivy gourds.
  6. Sprinkle the asafoetida powder. Stir thoroughly and transfer to the clean, sun-dried, airtight glass jar.
  7. Keep in a cool, dark place for 3 days to rest so that the cherries and the gourds absorb the salt.
  8. Use a clean, dry spoon to serve the pickle. Serve with rice, idlis, dosas, machkats, uthappams or with vegetable sandwiches. Enjoy!
Recipe Notes

The Konkani people traditionally do not use preservatives in pickles and brines. Salt being the only natural preservative, is used liberally for this purpose. However, if you intend to store the pickle in your refrigerator, you can reduce the quantity of salt to 50 gm. Remember to use clean, dry spoons while serving the pickle.