Pickles of India : Instant Aloe Vera Pickle Recipe

Extend the goodness of aloe vera to something chatpata with this delicious Aloe Vera Pickle. Freshly chopped aloe vera are pickled in Emami Healthy and Tasty Kachi Ghani Mustard Oil and a host of spices to set your taste buds tingling!

Pickles of India : Instant Aloe Vera Pickle Recipe

Wash and pat dry the aloe vera leaves.

Remove the thorns from sides and cut aloe vera into rectangular pieces( about 1/2 inch long and 8 cms wide)

Boil water and add dana methi to it for 2 - 3 mins and cover it.

Keep aside for 5 - 10 minutes Drain out excess water and keep methi aside Meanwhile, take a kadhai and heat oil.

Add cumin seeds, mustard seeds, Kalaunji, saunf, tejpatta, and asafoetida powder

Add aloe vera cubes and stir-fry for 3 - 4 minutes.

Add salt and turmeric powder.

Cook until aloe vera cubes are tender but yet crunchy

Add the methi dana after removing the excess water.

Add powdered spices and mix well

Add raisins and cashew nuts too

Add dry mango powder. mix well and cook on a low flame When the oil separates, switch off the flame and your instant aloe vera pickle is ready

Note: Before you use aloe vera, test if it not the wild bitter one. Simply cut the leaf, dip your finger in the gel and taste a drop. If it is blunt tasteless then go ahead and use it. If its bitter like neem/Karela skip using them

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