Gooseberry Pickle

Total Time:
1-2 days
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 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