Gooseberry Pickle

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The other day, while I was passing by a vegetable shop, I found a huge pile of jumbo gooseberries. My first thoughts were, "I can make some thing with that !" Then, all I could think of was Gooseberry Pickles, the pickles from my childhood memories. The mere mention of this pickle makes my mouth water. So the first action after reaching home was to call up my Mom for the recipe and the process

The process consists of two parts. First, boiling the gooseberries in water, added with salt and turmeric powder and the second part is actual pickling. Here goes the process in detail......... :-)

Gooseberry Pickle

Ingredients

350 gms - Gooseberries
1" Ginger- piece
5-6 cloves - Garlic
2-1/2 teaspoons (adjust to suit your taste) - Chilli powder
1/2 teaspoon - Turmeric powder
1/4 teaspoon - Fenugreek powder
1 Curry leaves- sprig
1/2 teaspoon - Mustard seeds
2 tablespoons - Vinegar
2 tablespoons - Sesame oil
as required Salt

Steps

  1. Wash the gooseberries and put them in a pan
  2. Add some salt and turmeric powder along with just enough water to cover the gooseberries
  3. Let it boil till the gooseberries starts to crack a bit
  4. Switch off the heat and let it cool
  5. Once completely cooled, drain the gooseberries and reserve the liquid
  6. Place the gooseberries in a jar
  7. Strain the reserved liquid into the jar and cover with a lid
  8. It is best to store in a refrigerator
  9. Take 350 gms of gooseberries and remove the seeds from it
  10. You can chop them into smaller pieces if required
  11. Grind the ginger and garlic into a fine paste and keep aside
  12. Mix the chilli powder, turmeric powder and fenugreek powder with a bit of water to form a paste
  13. Keep aside
  14. Heat oil in a pan
  15. Add the mustard seeds and let it crackle
  16. Add the curry leaves followed by the ginger-garlic paste
  17. Stir till raw smell goes
  18. Add the chilli paste and saute till oil separates
  19. Add the gooseberry pieces and stir carefully
  20. Add the vinegar and mix well
  21. Check and adjust seasoning
  22. Let it come to a boil
  23. If you feel that it needs more gravy, you can add the water in which the gooseberries were cooked
  24. Switch off heat after it boils
  25. Once completely cooled, transfer to an airtight jar

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Gooseberry Pickle

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