1 cup Strawberry - Firm unripe ones, spilt in half and caps removed
¼ teaspoon corriander seeds
¼ teaspoon fennel seeds
¼ teaspoon turmeric
¼ teaspoon chilli powder
½ teaspoon kalongi (Nigella)
¼ teaspoon Oil
Roast corriander seeds and fennel seeds. Pound them and set aside.
In a clean container, add strawberries, turmeric, chilli powder and salt.
With the ¼ teaspoon of Oil, provide a tempering of kalongi and asofotedia and mix well.
This a quick and easy pickle and can be consumed after an hour of preparation. Shelf life is 1 day and Fridge life is 3 days.