Feb 10, 2016

Instant Gooseberry Pickle Recipe

I love making pickles, because they transform any simple meal into a tasty one. Whenever i dont have time to make lunch, i used to have a pile of rice, curd and pickles..YUM YUM..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 30 mins
Makes : 1 big bottle.


Gooseberry - 10 large
Gingelly Oil - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Curry leaves - 2 sprig
Turmeric Powder / Manjal Podi - 1/2 tsp
Chilli Powder - 1 tblspn
Fenugreek Seed Powder - 1/4 tsp
Salt to taste
Sugar - 1 tsp


Wash gooseberry really well. Steam it for 10 mins till it is cooked, Now cool it down and separate the segments.

Now in a pan, heat oil, add in mustard seeds, asafoetida and curry leaves and let them sizzle.

Add in turmeric powder and chilli powder and mix well.

Add in gooseberry and mix well.

Add in salt and sugar and fenugreek seed powder. Mix well.

Cool it down. Store it in a air tight container in fridge. It will stay good for a month.

Wash gooseberry really well
place it in a steamer and steam for 10 mins

you can see the gooseberry is separating from the seed

a close look

separate the segments

heat gingelly oil and add in mustard seeds

let them pop

add in asafoetida

add in curry leaves

add in turmeric powder

add in chilli powder

mix that well

add in gooseberry

mix that well

add in salt

fenugreek seed powder

add in some sugar

mix well


Store it in a air tight container in fridge for a month


  1. Hi arthi I am dying to prepare it .
    pls tell me what is gingelli oil or we can use regular oil .

  2. @Shaheengingelly oil is indian sesame oil. u can use normal oil if you dont have that

  3. thanks for sharing the wonderful recipe.i am soon going to try it


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