Spread the Joy!
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..
Similar Recipes,
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Gooseberry pickle
Gooseberry Thokku
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
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Gooseberry pickle
Gooseberry Thokku
This pickle is my all time favourite. Grandma used to make this. But she dont add those spice powders, she make it with ginger, green chilli and gooseberry which is covered with water and salt. YUM YUM..
This pickle is so tasty, the water from the pickle is more tasty. I can drink it all by itself ..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time: 15 mins
Ingredients:
Gooseberry – 15 to 20
Water as needed to cover the gooseberry
Salt to taste
Sugar – 1 tblspn
Turmeric Powder / Manjal Podi – 1/2 tsp
For Seasoning:
Oil – 2 tsp
Mustard Seeds / Kaduku – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
For Roasting and Grinding:
Fenugreek Seeds / Vendayam / Methi – 1/2 tsp
Dry Red Chillies – 6 to 8
Kashmiri Dry Red Chilli – 6 to 8
Method:
Take the roasting ingredients in a pan and roast till golden. Take it in a blender and powder them.
Take gooseberry in a pot and cover with water. Add in salt and turmeric. bring it to a boil.
Add in the powdered mix and sugar. Mix well and boil once more.
Turn off the heat. Now make seasoning by heating oil and crackling mustard and asafoetida in it. Pour this over the gooseberry and mix well.
Let this cool down. Now store this in a clean bottle in fridge.
Notes:
1)Always use clean spoon and bottle while handling this pickle.
2)This pickle stays good for more than 10 to 15 days in fridge.
CHECK THIS VIDEO:
Pictorial;
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| First lets make the spice powder.. Take fenugreek seeds in a pan |
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| add in dry red chillies, i used kashmiri chill for colour, you can skip that |
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| roast them till it turns golden |
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| take them in a blender |
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| crush them into a powder |
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| Take washed gooseberry in a pan |
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| cover it with water |
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| add little turmeric |
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| and some salt |
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| put it on heat |
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| bring it to a boil |
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| add in the crushed powder |
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| and little sugar |
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| bring it to boil once |
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| Take it off the heat |
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| Heat some oil in a small pan |
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| add in mustard |
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| and little asafoetida / hing |
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| pour this over the pickle |
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| Mix well |
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| Leave this cool completely |
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| take a clean jar |
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| spoon the pickle in |
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| yum |
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| cover it and store it fridge |
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| Enjoy with curd rice |
Spread the Joy!
looks yummy