Gooseberry pickle

gooseberry pickle

For most Keralites, a meal is not complete without having a spoon of spicy pickle on their plate. From the classic kadumanga (raw mango pickle) to the non-vegetarian varieties, pickles have evolved, making them an unavoidable part of the Kerala cuisine.

The riot of flavours is what makes the gooseberry pickle a favourite among pickle lovers. This perfectly spicy, sweet and sour pickle is easy to prepare as well. Check out the recipe of gooseberry pickle.

1½ kg gooseberries
1½ tsp turmeric powder
6 tbsp Kashmiri chilli powder
3 bulbs garlic
1 ginger
8 bird eye chillies
Asafetida powder
Fenugreek powder
Mustard seeds
Sesame oil

Cook the gooseberries with some rock salt, turmeric powder and water as required
Allow the cooked gooseberries to cool down completely
Meanwhile, save the water in which the gooseberries have been cooked
After the gooseberries have cooled down, take out the pits from it
Heat sesame oil and splutter mustard seeds and fenugreek
Now add ginger, garlic and bird eye chillies
Sauté until these ingredients are lightly roasted
Into it add the Kashmiri chilli powder and fenugreek powder
Sauté until the raw smell of the powders are gone
Into this add asafetida and mix well
Pour in the water in which the gooseberries were cooked
Add the cooked gooseberries as well
Mix everything well together
You could add more water if required
When this begins to boil rapidly, add vinegar
Taste for seasoning
Allow the pickle to boil well so that all the flavours bind nicely
Transfer the gooseberry pickle into jars after it has cooled down.

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