Winter Special – Quick Indian Gooseberry Pickle

Winter Special - Indian Gooseberry Pickle

Winter Special – Indian Gooseberry Pickle

hi Friends,

Welcome to

Winter Special Recipes

and I start with

Indian Gooseberry Pickle

Gooseberry is seasonal fruit with sour and slightly bitter taste having umpteen health benefits. Very good source of Vitamin C and beneficial for eyesight and skin. It is also helpful in cutting fat but it’s not available throughout the year. So most Indian homes preserve them in multiple of them is pickle


Ingredients to be grounded for Indian Gooseberry pickle

  • yellow mustard seeds – 50 grams
  • cumin seeds – 20 grams
  • Fennel seeds – 20 grams
  • kashmiri red chilli powder – 40 grams
  • salt – 2 tablespoons or as per taste
  • Mustard oil – 75 ml heated to smoking point and cooled to room temperature

    Ingredients for tempering

  • Fenugreek seeds – 20 grams
  • Fennel seeds – 20 grams
  • Patanjali Asafoetida powder – 1/2 teaspoon
    Of Course you also need 500 gms

    Gooseberries cut into slices


    Dry roast yellow mustard seeds, Cumin and fennel seeds separately such that they become fragrant but do not loose colour

  • Grind the dry roasted spices with Kashmiri red chilli powder
  • heat mustard oil in a small pan for tempering.
  • Add fenugreek seeds. Allow them to crackle, then add fennel seeds, finally add Asafoetida
  • Mix the gooseberry, ground spices and tempering in a large clay bowl. Add 2 tablespoons of salt.
  • Add mustard oil
  • Allow this mixture to rest overnight
  • Fill up in the clean dry glass bottles

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