Gooseberry pickle 2

I have tried a new method in making my favourite gooseberry pickle. 

We got about 10 really large gooseberries. Instead of steaming, boiling and cutting, I have roasted the nelikai or gooseberries in oil. They turned out to be golden brownish. Which my husband thought were gulab jamuns! 

Gooseberry pickle

Ingredients

10 amla/gooseberry/nellikai

2 tablespoon gingly oil 

1 tsp mustard seeds

1/2:tsp methi seeds

2 tsp red chili powder

1 broken red dry chili

1 tsp salt

1/2 tsp hing powder


Tips

*Use fresh whole large variety of gooseberries

*Wash and dry before making the pickle.

*Keep airtight container or jars ready.

Method

*Pour oil in kadai add all the gooseberries, I mean whole berries. Cook in slow fire by adding salt and turmeric powder.

* Let it turn into golden brown all sides. Toss it in between.

*Remove and keep aside. Gently press and remove seeds.

*In the same pan pour more oil add mustard and methi seeds. Let it splutter. Add broken red chilli. Now add gooseberries and toss. Add red chili powder, adjust salt and mix in. Off the stove.

*Once it has reached room temperature transfer into airtight containers.

*Shelf life one week. But it gets over in 3 to 4 days!


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Now I am going to show you how to make an all time favourite- Gooseberry Pickle. This pickle is usually eaten with curd (yoghurt) and rice.

Gooseberry / amla / nellikai pickle

Ingredients:

Gooseberries - 1/2 kg

Turmeric powder -1 teaspoon

For dry roast:

Dried red chillies - 150 gm ( I used 50 gm long, 50 gm badigay n 50 gm gunttur chilli)

Kayam / hing - 20gm( a large piece)

Methi / fenugreek leaves - 1 teaspoon

Salt - as required

For tadka (tempering)

Gingelly (til) oil - 3 table spoon

Mustard seeds -1/2 teaspoon

Method of preparation:

In a thick bottom vessel cook the amla along with half a teaspoon turmeric powder for about 10 minutes, while adding water.

Make sure the amla is completely soaked in water.

Once cooked remove it from water. Do not throw the boiled water, keep it in a cup. Now de-seed the gooseberries and cut them into small pieces. Keep aside.

In a clean kadai/pan at a slow fire put the dried red chillies, methi and hing and the rest half of the teaspoon of the turmeric powder. Fry it till all ingredients release their aroma. 

Note:  fry each ingredient separately for best flavor.

 Grind to a fine powder in a mixer.

Now place a thick bottom kadai and pour the oil. Once the oil is hot add the mustard seeds and wait for it to crackle. Now carefully add the chopped gooseberries and mix well.  Make sure the oil has been coated on all the pieces by mixing it with a dry,clean, ladle.

Add salt and the roasted powder. Mix it well. Allow the gooseberries to completely get coated in the ground spices. Remove the pan from the flame and wait for the gooseberry pickle to reach room temperature.

Store in clean glass jars and make sure they are air tight. For a long shelf life, refrigerate it. 

 Remember!! never leave steel spoon inside the pickle...

Serve it with curd rice and enjoy!!