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 ways..one of them is pickle
Ingredients
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
Directions
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
