by Lakshmi Menon
(Bangalore, Karnataka, India)
Gooseberries 300 g
Garlics – 3 tablespoons
Ginger – 1 tablespoon
Chilli powder – 6 tsp
Asafetida – 1 tsp
Methi powder – 1 tsp
Gingely oil - 4 tablespoons
Mustard – 1 tsp
Dry chillies – 1-2
Curry leaves - a bunch
Salt - as reqiredMethod of preparation
Clean the gooseberries well and cook with 1 ½ cups of water with salt.
When cooled de-seed the gooseberries and make the pieces.
Keep a pan on the stove, add 3 tabsp. Gingely oil, put mustard seeds, dry chillies and curry leaves. After the mustard splutters, add the gooseberry pieces, chilli powder, methi powder, and asafetida. Mix well on the stove. Add some water (water used for cooking gooseberries can be used for this purpose). Check for the salt and chillies.
Remove from the stove and when cooled transfer the pickle into a glass jar and on top add 1 tablspoon oil on top, to stay longer.
You can see my short video about this (less than 1 minute). Gooseberry Pickle Short Video