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12-15 - fresh gooseberries (big)
1/8 tsp each - asafetida and
2.5-3 cups - water
salt as needed
To grind to coarse powder:
12-15 - long variety
1 tsp - roasted
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
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.