I love the salted gooseberries, so whenever I get some gooseberries in the market, I will buy and keep it stored in brine. After 2-3 days, it will start soaking in the salt water and I used to eat it whenever I want.
She bought about 1 kg of gooseberries and she made ½ kg for the pickle and the remaining ½ kg I am having it daily :-)
- Gooseberries- ½ kg
- Red Chilli Powder- 5 tbsp
- Asafoetida powder- 1 tsp
- Fenugreek powder- 1tbsp
- Gingelly Oil- ¼ Cup
- Mustard Seeds- 2 tbsp
- Curry Leaves- few
- Fenugreek Seeds- ½ tbsp
- Garlic- 1 Cup
- Red Chillies- 6- 7 nos
- Salt- as required
- Vinegar- 2 tbsp
- Tamarind- a lemon size
- Soak the tamarind in little water and take out the thick pulp. Keep this aside.
- Boil 2 cups of water and add salt to this. Switch off the flame, let it cool. When the water cools down add the washed gooseberries and store it in a plastic bottle.
- After 5- 6 days drain the water and keep the gooseberries aside.
- Heat oil in a large kadai, splutter mustard seeds, curry leaves, fenugreek seeds. Add garlic and red chillies and stir for some time.
- Switch off the flame and keep the kadai aside for about 5 minutes.
- Add the red chilli powder, fenugreek powder, salt and asafoetida powder. Mix well.
- Keep the kadai on low flame, add the drained salted gooseberries. Mix well till all the ingredients are blended properly.Mix the vinegar properly.
- At last add the thick pulp and let it boil for about 10- 15 minutes and switch off the flame.
- Store in an airtight container for weeks without damage.