Gooseberry, whole- 15
To marinate gooseberry:
Chilly powder (spicy)- 1 1/2 tsp
Kashmiri red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Cumin powder- 1 tsp
Salt- to taste
Other ingredients:
Sesame oil or Vegetable oil- 1/4 cup
Mustard seeds- 1 tbsp
Fenugreek seeds- 1/2 tbsp
Cumin seeds- 1 tsp
Red dry chilly whole, halved- 3
Garlic, chopped small- 4 cloves
Dried fenugreek leaves or Kasuri methi- 1 1/2 tbsp
White vinegar- 3 tbsp
Method:
Steam cook the whole gooseberries till it turns tender. I steam cooked it in an idli maker, if you have steamer use that.
After it cools down, chop them small, discard the seed.
In a large bowl, combine chopped gooseberries along with the above mentioned ingredients ‘to marinate gooseberry’. Keep aside for 1 hour.
Place a wok or non-stick pan over medium heat, add oil, let it turn hot.
Add mustard seeds, let it splutter.
Add fenugreek seeds, cumin seeds, red dry chilly and chopped garlic to the oil.
Saute till garlic starts to turn light golden in color.
If it’s turning brown, lower the heat and saute.
Add the marinated gooseberries, combine well.
Cook for a few minutes.
Add dried fenugreek leaves and combine well.
If it’s too dry you could add some more oil.
Finally, add vinegar and combine well for a couple of minutes.
Taste and add more salt if needed.
Remove from heat and let cool down completely.
Store in glass jars, pickles taste better after 1 or 2 days.
Only use dry spoons to scoop out the pickle.
Keep refrigerated for longer shelf life.
Tips:
You could use raw green mango (steam cooked or not) or lemon (steam cooked) instead of gooseberries.
Adjust the spice and salt level according to your needs.