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Indian gooseberry pickle

Indian gooseberry pickle is one of the country's seasonal pickles. This pickle is made with oil and other spices. It is tangy and spicy with the rustic flavors of the mustard seeds and sesame oil. This magic fruit is a rich source of vitamin C and has many health benefits. This pickle can bepreservedfor one year as long as no moisture gets near it. You will find this in many south Indian homes.
Print Recipe
Prep Time 50 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 1 hour 5 minutes
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg Indian gooseberry
  • 50 ml sesame oil
  • 1 cup lemon juice
  • 200 gm red chilli powder
  • 150 gm salt adjust according to the sourness
  • 1 tsp turmeric powder
  • 25 gm fenugreek powder
  • 50 gm mustard powder
  • For seasoning:
  • 250 ml sesame oil
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 5-6 dry red chillies
  • 20 garlic pods peeled and crushed
  • 1 tsp asafetida
  • 4 sprigs curry leaves

Method
 

  1. Wash and pat dry each fruit with a soft cloth.
  2. Heat a little oil in a pan over medium heat, add the gooseberries and fry till they start to change color.
  3. Turn off the heat, remove to a bowl and let them cool down.
  4. Add red chilli powder, salt, turmeric powder, mustard powder, fenugreek powder, lemon juice and mix well.
  5. For seasoning, heat oil in a pan over medium heat.
  6. Add mustard seeds, fenugreek seeds, and dry red chillies and crushed garlic. Once the mustard seeds start to splutter add asafetida and curry leaves.
  7. Turn off the heat and let it cool down.
  8. Transfer the seasoning to the pickle and mix well.
  9. Transfer the pickle to a dry clean glass bottle.
  10. Let the pickle marinate for about 2 to 3 days before using.
  11. Serve with rice and ghee.