Pickles are the preserved food by anaerobic fermentation in brine or vinegar. These are generally salty or sour in taste. Pickles are made and eaten because people enjoy the resulting flavours. Pickling may also improve the nutritional value of food by introducing B vitamins produced by bacteria. Today I am going to tell you Indian Gooseberry Pickle recipe, which is yummy, mouth-watering and tempting.
Ingredients:
1. Indian Gooseberry (Amla/ Nellikai) - 1/2 Kg
2. Salt – 4/5 Tbsp.
3. Turmeric Powder - 1 Tsp.
4. Sesame Oil - 4 Tbsp.
5. Red Chilli Powder - 5 Tbsp.
6. Asafoetida - 1 Tsp.
7. Mustard Seeds - 1 Tbsp.
8. Curry Leaves - 1 Sprig
Instructions (Method):
Wash the gooseberries and dry them. Take the gooseberries in a glass bottle; add the salt and turmeric powder to them. Cover them for 2-3 days. Shake the bottle once or twice a day. The gooseberries thus absorb all the salt and result into soft. If you want to skip the above step and make instant Gooseberry Pickle, then boil the gooseberries with 1/2 cup of water with salt. Boil until the gooseberries become soft and then proceed. Heat oil in a pan and splutter the mustard seeds and curry leaves. Turn off the switch and then add asafoetida and red chilli powder. Add this to the soft salted gooseberries and let the pickle absorb all the spices and flavours for atleast 3 days before enjoying.
Tasty Gooseberry Pickle is ready to serve with curd rice or any other dish. This will last in the refrigerator for 4-5 months. Store it, preserve it and enjoy it…..
Ingredients:
1. Indian Gooseberry (Amla/ Nellikai) - 1/2 Kg
2. Salt – 4/5 Tbsp.
3. Turmeric Powder - 1 Tsp.
4. Sesame Oil - 4 Tbsp.
5. Red Chilli Powder - 5 Tbsp.
6. Asafoetida - 1 Tsp.
7. Mustard Seeds - 1 Tbsp.
8. Curry Leaves - 1 Sprig
Instructions (Method):
Wash the gooseberries and dry them. Take the gooseberries in a glass bottle; add the salt and turmeric powder to them. Cover them for 2-3 days. Shake the bottle once or twice a day. The gooseberries thus absorb all the salt and result into soft. If you want to skip the above step and make instant Gooseberry Pickle, then boil the gooseberries with 1/2 cup of water with salt. Boil until the gooseberries become soft and then proceed. Heat oil in a pan and splutter the mustard seeds and curry leaves. Turn off the switch and then add asafoetida and red chilli powder. Add this to the soft salted gooseberries and let the pickle absorb all the spices and flavours for atleast 3 days before enjoying.
Tasty Gooseberry Pickle is ready to serve with curd rice or any other dish. This will last in the refrigerator for 4-5 months. Store it, preserve it and enjoy it…..




