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Gooseberry Pickle
Region: Indian
Dish:Vegetarian - Pickles


Indian gooseberry (Amla/ Nellikai) - 1/2 kg
Salt - 4-5 tblsp
Turmeric Powder - 1 tsp
Sesame oil - 4 tblsp
Red Chilly Powder - 5 tblsp
Asafoetida - 1 tsp
Mustard Seeds - 1 tblsp
Curry Leaves - 1 sprig


1. Wash the Gooseberries and dry it completely.
2. Take the gooseberries in a clay jar or glass bottle. Add the salt and turmeric powder to it. Keep it covered for 2-3 days. Toss the bottle once or twice a day. The gooseberries will absorb all the salt and become soft.
3. If you want to skip the above step and make instant Gooseberry Pickle, then boil the gooseberries with 1/2 cup of water with salt. Boil until the gooseberries become soft and then proceed.
4. Heat oil in a pan. Splutter the mustard seeds and curry leaves.
5. Switch off and then add the asafoetida and red chilly powder.
6. Add this to the soft salted gooseberries. Let the pickle absorb all the flavours for atleast 3 days before enjoying.


Nowadays everyone owns a refrigerator. So storing and preserving the pickle has become very simple. Moreover, people have become very health concious. Everyone prefer to make instant pickles with less oil and salt. With the above recipe, you can control the amount of salt and oil.

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