Wednesday, June 8, 2011

Gooseberry Pickle

I learnt this recipe from my grandmother. She's been cooking this for nearly three generations. Here is a very spicy gooseberry pickle recipe. Best when had with curd rice.


20 medium sized gooseberries
1 tbsp fenugreek seeds
60 red chillies
1 1/2 tbsp powdered asofoetida
2 1/2 tbsp salt
6 tbsp gingely oil


Fry the fenugreek seeds till golden brown. Fry the chillies and asofoetida ( till golden brown ) in a tablespoon of gingely oil, seperately.

Allow these to cool to room temperature. In the same wok, fry the gooseberries in a tablespoon of oil, till soft and cooked. This might take about 15 or 20 minutes, on a medium flame. If the gooseberries are too big, cut them into smaller pieces ( do not cut before cooking ).

When the spices are at room temperature, grind them together as finely as possible. Mix this spice mixture, rest of the oil and salt with the cooked gooseberries.

One alternative of this recipe is to steam the gooseberries instead of frying. However this is tastier.


Emily Young said...

that looks so delicious! :)

Kiki aka Victoria said...

Beautiful ..looks gorgeous and wonderful! Very special!
Lovely post!

Kim said...

My mother's favorite fruit...although she loved gooseberry pie..for her birthday..not a cake. These pickles sound more way to use a not- so- used fruit in this country.