Gooseberry Pickle

Ingredients

• • Gooseberry (big) - ½ kg
• • Salt - ¼ cup
• • Turmeric powder - 1 teaspoon

Ingredients For Grinding To Paste

• • Mustard seeds - 1 ½ tablespoons
• • Red chillies - 25
• • Fenugreek - 1 teaspoon

Method

• 1. Wash gooseberries and spread over a cloth atleast for 2 or 3 hours to remove excess moisture. Put it in a vessel and cook in pressure cooker until one whistle. (Do not add water to the gooseberries)
• 2. Allow it to cool. Remove inner seed and separate into flakes.
• 3. Heat ½ cup of water with salt, in a vessel.
• 4. Allow the salt to dissolve completely, and remove from fire.
• 5. Add turmeric powder and gooseberry pieces. Mix and shake well. Close with lid and keep aside for 1 day.
• 6. Shake well once in between.
• 7. Strain the salted water after a day and keep aside. Powder red chilly, mustard and fenugreek together in a mixie. Then add little of the strained salt water and grind to paste.
• 8. Add to the gooseberry pieces, along with rest of the salted water.
• 9. Mix daily once for some days, until spices are soaked well into the gooseberries.