Homemade Gooseberry Pickle

Homemade Gooseberry Pickle is very easy to prepare and at the same time, it is very healthy as compared to the store-bought pickle. It goes very well with rice. Gooseberries are loaded with lots of vitamin C, fiber and antioxidants.  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

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

1. 250 grams gooseberry / amla / nellikkai (10 to 15 nos.)
2. 4 tsp roasted red chili powder or red chili powder
3. 1/2 tsp turmeric powder
4. 1/4 tsp asafoetida
5. 2 tsp salt
6. 1/2 tsp mustard seeds
7. 1/4 cup olive oil or sesame oil ( I used olive oil)          For Pickle Masala
8. 2 tsp fenugreek seeds          Instructions
9. Firstly, wash and pat dry amlas or gooseberries or nelikkai.
10. Steam them for about 10 mins in idly pot or in a steamer or until they opened up by itself.
11. Place the cooked amlas on a plate and cool down.
12. After they cooled, open the amla by separating the segments and remove the seed from the center and keep them aside.
13. 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.
14. Heat a pan over medium heat, add olive oil.
15. When the oil heats, add in mustard seeds and let it splutter.
16. Then add amla pieces and fry for one to two minutes.
17. Also, add red chili powder, salt, turmeric powder, asafoetida powder and stir well for about 3 to 4 mins.
18. Switch off the heat, and add in 1/2 tsp roasted fenugreek powder, mix well.
19. After it cools completely, store it a glass bottle and keep it in refrigerator for about one week.          Notes
20. For any pickle, you can use the remaining roasted fenugreek powder. Because it adds lots of flavor.
21. 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 1
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