Homemade Gooseberry Pickle
Discover the Joys of Making Your Own Healthy Gooseberry Pickle at Home!
"Discover the Joys of Making Your Own Healthy Gooseberry Pickle at Home!
Are you tired of searching for the perfect store-bought pickle to accompany your meals? Look no further because we have a solution that is not only easy to prepare, but also packed with health benefits.
Introducing, homemade gooseberry pickle! This delicious condiment is the perfect addition to any rice dish and is loaded with vitamin C, fiber, and antioxidants. Gooseberries are a nutritious ingredient that will elevate your meals and provide your body with essential nutrients.
Making your own gooseberry pickle is a breeze and takes only a few simple steps. Say goodbye to preservatives and additives, and hello to a healthier and tastier option. So, why not give it a try and enjoy the fresh, tangy flavors of homemade gooseberry pickle today!"
I have already posted the recipe for Gooseberry Juice and its health benefits. So Friends, try both recipes and share your comments!
Homemade Gooseberry Pickle 2019-09-02 04:18:22
Serves 15 Print Prep Time 00:10 Cook Time 00:20 Total Time 00:30
Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Ingredients
- 250 grams gooseberry / amla / nellikkai (10 to 15 nos.)
- 4 tsp roasted red chili powder or red chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 2 tsp salt
- 1/2 tsp mustard seeds
- 1/4 cup olive oil or sesame oil ( I used olive oil) For Pickle Masala
- 2 tsp fenugreek seeds Instructions
- Firstly, wash and pat dry amlas or gooseberries or nelikkai.
- Steam them for about 10 mins in idly pot or in a steamer or until they opened up by itself.
- Place the cooked amlas on a plate and cool down.
- After they cooled, open the amla by separating the segments and remove the seed from the center and keep them aside.
- Meanwhile, dry roast the fenugreek seeds until they turn red color. Switch off the heat and allow it to cool, and then grind it to powder.
- Heat a pan over medium heat, add olive oil.
- When the oil heats, add in mustard seeds and let it splutter.
- Then add amla pieces and fry for one to two minutes.
- Also, add red chili powder, salt, turmeric powder, asafoetida powder and stir well for about 3 to 4 mins.
- Switch off the heat, and add in 1/2 tsp roasted fenugreek powder, mix well.
- After it cools completely, store it a glass bottle and keep it in refrigerator for about one week. Notes
- For any pickle, you can use the remaining roasted fenugreek powder. Because it adds lots of flavor.
- You can also use this powder when you prepare tamarind rice or tomato rice. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Homemade Gooseberry Pickle
Serves 15
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30
Ingredients
- 250 grams (10 to 15 nos.) gooseberry / amla / nellikkai
- 4 tsp roasted red chili powder or red chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 2 tsp salt
- 1/2 tsp mustard seeds
- 1/4 cup (I used olive oil) olive oil or sesame oil
- 2 tsp fenugreek seeds
Instructions
- Firstly, wash and pat dry amlas or gooseberries or nelikkai.
- Steam them for about 10 mins in idly pot or in a steamer or until they opened up by itself.
- Place the cooked amlas on a plate and cool down.
- After they cooled, open the amla by separating the segments and remove the seed from the center and keep them aside.
- Meanwhile, dry roast the fenugreek seeds until they turn red color. Switch off the heat and allow it to cool, and then grind it to powder.
- Heat a pan over medium heat, add olive oil.
- When the oil heats, add in mustard seeds and let it splutter.
- Then add amla pieces and fry for one to two minutes.
- Also, add red chili powder, salt, turmeric powder, asafoetida powder and stir well for about 3 to 4 mins.
- Switch off the heat, and add in 1/2 tsp roasted fenugreek powder, mix well.
- After it cools completely, store it a glass bottle and keep it in refrigerator for about one week.
By Santhi Therese
The Indian Claypot
