- First rinse the star gooseberries in water. Dry them with a kitchen napkin. There should be no trace of moisture. Take them in a large bowl. Add the red chilli powder, turmeric powder and rock salt. Mix very well. In another pan, heat the sesame oil first. Then add the mustard seeds & fenugreek seeds and allow them to splutter. Then add the asafoetida. Stir and switch off the flame. Let the oil cool completely and then pour it over the gooseberries marinated with the spices. Mix very well. Spoon the pickle in a sterilized jar. Close tightly with a lid and keep the pickle in a dry corner of your kitchen for 7 days. After every 2 to 3 days, give the pickle bottle or jar a good shake or a stir with a clean dry spoon. The star gooseberry pickle will be ready after 7 days. Once the pickle is ready, keep in the fridge or at room temperature. In cold climates, you can keep outside. In a hot and humid climate, keep in the fridge. Serve star gooseberry pickle with any indian meal of your choice.
Star Gooseberry pickle
#myrecipe
By Shaalini Shaalu
Jan, 9th
633
Servings
10 persons
Cook Time
40 minutes
Ingredients
6
- 8
Ingredients
- Star Gooseberry
- Red chilli powder
- Turmeric powder
- Rock salt
- Sesame oil
- Mustard
- Fenugreek seeds
- Hing
