Gooseberry is a fruit which has high source of Vitamin C. It has lot of health benefits and so why it is used in our Indian Ayurvedic medicines since many years. Such a healthy fruit is available only in particular season. So, I use to prepare it as pickle, in large quantity and refrigerate it for a period of 6 to 8 months. Pickles, usually calls for lot of oil and salt in its recipe and that’s why most of the people dare to take it. But, the recipe herein, doesn’t contains even a drop of oil and less amount of salt too! So, we can take it without any fear.
During our childhood days, we use to eat gooseberry, though it is sour in taste, in large quantity, with salt and chilly powder mixed in one hand, and use to dip gooseberry in that spice powder and eat it. It tastes really divine! once we finish off eating it, immediately we drink a glass of water and it gives a sweet taste, while drinking. Those are really memorable sweet days…
Ingredients:
Cooking Instructions:
Wash and clean gooseberries with enough amount of water and drain the excess water.
Add 2 cups of water to the idly pot and arrange all the gooseberries in a plate and cover the pot. Steam it in high flame for 10 minutes. ( you can use your own method of steaming too)
After 10 minutes of cooking, open the idly pot and now gooseberries would have turn so soft and can see wrinkles visible in it. Keep it aside to cool well.
In the meantime, wash the ginger well and remove all dirt. Drain the excess water and pat it dry in kitchen towel. Peel off the skin from the ginger and roughly chop it into small pieces.
Next, wash the green chilly well and remove all dirt. Drain the excess water and remove the stem and discard it. Pat the chilly dry in kitchen towel. Roughly chop it into small pieces.
Take garlic pods and peel off the skin and keep it aside.
Now, take gooseberries, break it into two and remove the hard seed found inside it. Repeat this for all gooseberry and discard the seeds. While removing the seeds, better wear a hand glove and remove the seed, since fingers and nails will turn black a little when u finish off with all gooseberry, which stays for 2 or 3 days.
Now add ginger, garlic, green chilly and 1/4th cup of salt to the mixer grinder and grind it smooth.
Then start adding gooseberry little by little and grind it to a smooth paste. First add one part of gooseberry (along with ginger, garlic and green chilly paste) and grind it smooth. Take 1/4th cup of water (not more than it) and add little by little when the mixer grinder struck to run. Next add second batch of gooseberry and grind it again. If water is required, add a little ( from that 1/4th cup of water). Check for salt. I fee salt was little at this stage and so added 2 tbsp of salt first and then added 2 more tbsp of salt(mentioned in table) and added the final portion of gooseberry and grind it smooth. Gooseberry Pickle is ready now! Transfer the pickle to a side container and let it cool for a while (to cool the heat of mixer grinder) and transfer it to the air tight container.
Once you transfer to the container, keep it in the refrigerator and use a clean dry spoon whenever required and keep it back in the refrigerator. If properly used, it stays good for 6 to 8 months and even more than it. It is a perfect side dish for Curd Rice!
During our childhood days, we use to eat gooseberry, though it is sour in taste, in large quantity, with salt and chilly powder mixed in one hand, and use to dip gooseberry in that spice powder and eat it. It tastes really divine! once we finish off eating it, immediately we drink a glass of water and it gives a sweet taste, while drinking. Those are really memorable sweet days…
Ingredients:
| Gooseberry | 1 kg |
| Ginger | 100 gms |
| Garlic | 100 gms |
| Green Chilly (adjust according to your spiciness) | 25 to 50 gms ( I used 30 gms) |
| Rock Salt | 1/4 cup + 4 tbsp |
Cooking Instructions:
Wash and clean gooseberries with enough amount of water and drain the excess water.
Add 2 cups of water to the idly pot and arrange all the gooseberries in a plate and cover the pot. Steam it in high flame for 10 minutes. ( you can use your own method of steaming too)
After 10 minutes of cooking, open the idly pot and now gooseberries would have turn so soft and can see wrinkles visible in it. Keep it aside to cool well.
In the meantime, wash the ginger well and remove all dirt. Drain the excess water and pat it dry in kitchen towel. Peel off the skin from the ginger and roughly chop it into small pieces.
Next, wash the green chilly well and remove all dirt. Drain the excess water and remove the stem and discard it. Pat the chilly dry in kitchen towel. Roughly chop it into small pieces.
Take garlic pods and peel off the skin and keep it aside.
Now, take gooseberries, break it into two and remove the hard seed found inside it. Repeat this for all gooseberry and discard the seeds. While removing the seeds, better wear a hand glove and remove the seed, since fingers and nails will turn black a little when u finish off with all gooseberry, which stays for 2 or 3 days.
Now add ginger, garlic, green chilly and 1/4th cup of salt to the mixer grinder and grind it smooth.
Then start adding gooseberry little by little and grind it to a smooth paste. First add one part of gooseberry (along with ginger, garlic and green chilly paste) and grind it smooth. Take 1/4th cup of water (not more than it) and add little by little when the mixer grinder struck to run. Next add second batch of gooseberry and grind it again. If water is required, add a little ( from that 1/4th cup of water). Check for salt. I fee salt was little at this stage and so added 2 tbsp of salt first and then added 2 more tbsp of salt(mentioned in table) and added the final portion of gooseberry and grind it smooth. Gooseberry Pickle is ready now! Transfer the pickle to a side container and let it cool for a while (to cool the heat of mixer grinder) and transfer it to the air tight container.
Once you transfer to the container, keep it in the refrigerator and use a clean dry spoon whenever required and keep it back in the refrigerator. If properly used, it stays good for 6 to 8 months and even more than it. It is a perfect side dish for Curd Rice!
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