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.

 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.
  • 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.