The other day, while I was passing by a vegetable shop, I found a huge pile of jumbo gooseberries. My first thoughts were, “I can make some thing with that !” Then, all I could think of was Gooseberry Pickles, the pickles from my childhood memories. The mere mention of this pickle makes my mouth water. So the first action after reaching home was to call up my Mom for the recipe and the process.
The process consists of two parts. First, boiling the gooseberries in water, added with salt and turmeric powder and the second part is actual pickling. Here goes the process in detail………
Gooseberries- 350 gms
Ginger- 1″ piece
Garlic- 5-6 cloves
Chilli powder- 2-1/2 teaspoons (adjust to suit your taste)
Turmeric powder- 1/2 teaspoon
Fenugreek powder- 1/4 teaspoon
Curry leaves- 1 sprig
Mustard seeds- 1/2 teaspoon
Vinegar- 2 tablespoons
Sesame oil- 2 tablespoons
Salt as required
Wash the gooseberries and put them in a pan. Add some salt and turmeric powder along with just enough water to cover the gooseberries. Let it boil till the gooseberries starts to crack a bit. Switch off the heat and let it cool. Once completely cooled, drain the gooseberries and reserve the liquid. Place the gooseberries in a jar. Strain the reserved liquid into the jar and cover with a lid. It is best to store in a refrigerator.
Take 350 gms of gooseberries and remove the seeds from it. You can chop them into smaller pieces if required. Grind the ginger and garlic into a fine paste and keep aside. Mix the chilli powder, turmeric powder and fenugreek powder with a bit of water to form a paste. Keep aside.
Heat oil in a pan. Add the mustard seeds and let it crackle. Add the curry leaves followed by the ginger-garlic paste. Stir till raw smell goes. Add the chilli paste and saute till oil separates. Add the gooseberry pieces and stir carefully. Add the vinegar and mix well. Check and adjust seasoning. Let it come to a boil. If you feel that it needs more gravy, you can add the water in which the gooseberries were cooked. Switch off heat after it boils. Once completely cooled, transfer to an airtight jar.