Winter is traditionally considered a period of scarcity and starvation. That most probably gave birth to the pickling practices across the world. India also has a wide array of pickle varieties and customs across its states.
Here the recipe for a unique fried gooseberry pickle which can be stored in air tight containers for months and enjoyed whenever you need.
Ingredients
½ kg gooseberries
3 tbsp sesame oil
½ tbsp asafoetida powder
1 tbsp fenugreek powder
2 tbsp chili powder + 1 tbsp Kashmiri chili powder
Salt as required
Preparation
Rinse the gooseberries and wipe off the water
Heat sesame oil in a flat-bottomed vessel
Add the gooseberries
Fry on medium flame until they turn red in colour
Add salt when the gooseberries shrink and cooks well
Into it add asafoetida powder and fenugreek powder, stir to mix well
Turn off the flame before adding the chili powder
Stir again and mix it thoroughly
After the pickle is cooled, store in dry, air tight containers
