Turkey Berry Garlic Pickle
Turkey berry, which is known as sundakkai in Tamil, might be tiny in size but its benefits are numerous!
These turkey berry fruits portray a rather remarkable nutritional profile, being densely packed with high-quality proteins and dietary fibres, apart from vitamins, minerals and antioxidants. For people with low haemoglobin, turkey berries can be a boon as they help increase the production of red blood cells and keep anaemia and related disorders at bay. Add the tiny turkey berries to your regular diet to reap their superb wellness incentives for optimal digestion and total healthcare.
This turkey berry garlic pickle recipe follows our ancestral method of preparation and comes straight from the Chettinad kitchens. This pickle is made without any artificial preservatives and is delicious with curd rice. Usually, the white chilli variety known as oosi milagai is used. If it’s not available, the regular green chillies can be used as well.
- Turkey berries-1 cup
- White/green chilli-1/2 cup
- Garlic pods - 3/4 cup
- Lemon juice-1 cup (juice from approximately 6 lemons)
- Rock salt- 1 1/2 tbsp
- Wash the turkey berries and pat dry. Discard stalks and make a slight cross slit on each turkey berry and white chilli. Peel the garlic pods.
- Squeeze juice from the lime.
- Take the lime juice in a clean glass jar. To this juice, add the berries, garlic, chillies and rock salt.
- Keep in the sunlight for a day or two and then use.
Best consumed as a pickle with a meal.