Gooseberry Pickle

Total Time:
1-2 days
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

Rate This Recipe
3

Ingredients

  • 12-15 - fresh gooseberries (big)
  • 1/8 tsp each - asafetida and Turmeric powder
  • 2.5-3 cups - water
  • salt as needed
  • To grind to coarse powder:
  • 12-15 - long variety Red Chillies
  • 1 tsp - roasted Fenugreek seeds
  • To temper: 1 tsp - mustard
  • 1/8 tsp - asafetida
  • 1 tsp - sesame oil

How to Make Gooseberry Pickle

  • Fry the gooseberries in a kadai for 2 minutes in a few drops of oil on medium flame.
  • Transfer the gooseberries to the container in which you are going to store the pickle and add enough water.
  • Grind the chillies and roasted fenugreek seeds to a coarse powder.
  • Mix the powder, turmeric, salt and asafoetida to the gooseberries in the container.
  • Temper the items listed in the 'To temper' table and add to the container.
  • Keep the container shut for 2-3 days to ensure even mingling of the spices.
  • Serve with creamy curd rice.
  • Recipe and Image courtesy: Rak`s Kitchen
  • http://www.rakskitchen.net/