Nellikkai Pickle (Gooseberry Pickle)

Gooseberry is a small pebble like green berries. Gooseberries have a silvery cast and a hint of sour. Gooseberry is best cultivated in cooler climates. Gooseberry is usually used in manufacturing jams, pies and other highly sweetened dishes.  

 Medicinal and Health Benefits of Gooseberry:

- Gooseberry helps to balance stomach acid.

- Gooseberry promotes healthier hair.

- Gooseberry also strengthens the eyes.

- Gooseberry also helps to flush out toxins

Gooseberry Pickle

Here I used Frozen Gooseberry.

Ingredients:

 Frozen Gooseberry                     - 15 no

Kashmiri chili powder                   - 4tbsp

Turmeric powder                        1/2 Tsp.

Vinegar                                        2 tbsp.

Fenugreek seeds                         - ¼ tsp.

Oil (Gingerly) -                             3 tbsp.

Mustard seeds                               1 tsp.

Hing (asafetida)                            3/4 Tsp.

Salt                                              to taste.

Method:

• Cook gooseberry in water and little salt. Allow it to cool.
• Keep the water aside and remove the seeds from the berry and slice it into small pieces.
•  Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add gooseberries and sauté for 2 minutes.
• Reduce the heat and add chilly powder, turmeric powder, Asafetida and salt.
•  Roast it well and pour required amount of water (water which was used to cook the gooseberry) and vinegar into it and boil well.
• Add the cooked gooseberry into it and mix well. Remove it from fire and cool it.
• Store the pickle in a clean and dry bottle. This can be stored for a month or more, if refrigerated.
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