Pickles are our all time favourites. I bring many pickles from India mostly mango pickles. When these pickle get over I will make some pickles with some fresh vegetables like carrot, cauliflower.
WGooseberry has a special tangy taste and the people who like that taste just love this pickle. hen I saw Gooseberries here tried Gooseberry pickle for the first time and took snaps immediately. Pickle thickens and the gosseberry becomes soft after a day.
Lemon juice can be added to this to enhance the taste. Have this with curd rice.
1 teaspoon Fenugreek Seeds
2 + 1 teaspoon Mustard Seeds
3/4 cup Red Chilli Powder
1/2 cup Salt
1 1/4 cup Oil
1/4 cup Lemon Juice
Clean Gooseberry and wipe the water with a kitchen towel. Leave them in a dry kitchen towel to dry for 1-2 hours. Dry roast fenugreek seeds and mustard separately till they splatter. Grind that into a fine powder.
Heat a heavy bottomed pan with 1/4 cup of oil add gooseberries, cook them for 15- 20 mins. You can see the change in colour of gooseberries Transfer this in to a bowl, add salt, red chilli powder, fenugreek and mustard powder.
Heat the pan again, add mustard seeds and let splatter . Add this to gooseberries.
Now heat the pan again with 1 cup oil and add with oil on top of gooseberries . Add 1/4 cup of Lemon juice.