According to me this Gooseberry pickle, should not be considered as a pickle. This recipe is another way of consuming them, which loaded with tonnes of medicinal values. We see the complete recipe with step by step instructions and pictures below.
I grew up along with this tasty gooseberry pickle in my childhood days. My mom makes this pickle too tasty, we use to grab and have it like gulab jamuns.
She generally makes it without chopping them, she gently crushes them with kitchen hammer, so that the seeds intact with the berry. But I chopped in this recipe because they were huge when I bought them.
Every one of us knows the medicinal benefits of gooseberry. It has a special mention in Ayur Veda.
Also called as Amla in Hindi. It is rich in Vitamin C and multiples of minerals. For those who feel like hearing about this berry for the first time, please google, analyze, and astonish for yourself.
Coming back to this recipe, I have used frozen amla. Since this was only available to me herein Pennsylvania.
Regarding the frozen version, I say it is incomparable with the fresh gooseberries, but still worth buying them and including it in our food.
If you are searching for other pickle recipes, then do check Lemon pickle.
How to make gooseberry pickle
I was left with only frozen gooseberries this time. I felt that its unique bitterness is lesser here. But other than this, I satisfied with the texture and the taste.
Remove gooseberries from the pack and allow them in the room temperature for about 2-3 hours for thawing. A big NO-NO to thaw them in a microwave.
Once they came to the room temperature, blanch them in hot water. Blanching is nothing but adding them in hot water. and allowing them there for about 1 minute. After a minute, remove them from the hot water. Again let them come to room temperature.
Chop them into bug chunks, along with the seeds.
Add 1 teaspoon of pickle powder.
Heat oil in the pan, add mustard seeds and allow them to splutter.
Add gooseberries, salt, and pickle powder and saute it for 2 minutes. Stir them occasionally and make sure the pickle powder gets evenly coated. Remove from the fire.
Let them get cooled. Transfer and store gooseberries to the airtight container.
Other condiments you may like,
- Indian yogurt sauce
- Puli Inji
- Sriracha aioli sauce
- Roasted green tomato salsa
- Spicy mango sauce
- Spicy condiments
Gooseberry pickle
Ingredients
- 500 grams gooseberries / nellikkai/amla
- 5 tablespoon sesame seed oil
- 1 teaspoon black mustard seeds
- 1 teaspoon asafoetida
- 3 tablespoon pickle powder or as required
- ½ teaspoon salt or as required
Instructions
- I was left with only frozen gooseberries this time. I felt that its unique bitterness is lesser here. But other than this, I satisfied with the texture and the taste. Remove gooseberries from the pack and allow them in the room temperature for about 2-3 hours for thawing. A big NO NO to thaw them in a microwave.
- Once they came to the room temperature, blanch them in hot water. Blanching is nothing but adding them in hot water. and allowing them there for about 1 minute. After a minute, remove them from the hot water. Again let them come to room temperature.
- Chop them into bug chunks, along with the seeds.
- Add 1 teaspoon of pickle powder.
- Heat oil in the pan, add mustard seeds and allow them to splutter.
- Add gooseberries, salt, and pickle powder and saute it for 2 minutes. Stir them occasionally and make sure the pickle powder gets evenly coated. Remove from the fire.
- Let them gets cooled. Transfer and store gooseberries to the air tight container.
Nutrition
Serving Suggestions:
1. Serve this condiment along with steamed rice.
2. Store gooseberry pickles in a refrigerator, and it stays good for a week. If you plan to store them for a long period, be liberal in adding cooking oil to this recipe.
Tips and Variations gooseberry Pickle:
1. Add chopped green chilies for a little variation.
2. This process is only for the frozen gooseberries. If fresh berries available to you, (i)follow the same process(except thawing), (ii)add an extra 2 tablespoon of cooking oil. After making the pickle, (iii)leave the gooseberry pickle on the kitchen countertop for a day, by tossing the container occasionally.
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