GooseBerry Pickle

Last week we went to our friend's farm house near sawyerpuram,Tuticorin.We could breathe  clean air and left home with a big satisfaction of thinking that still there are people who love trees.We could find every rare plant inside his farm house..We enjoyed our nature walk.Peacocks were spotted like crows there.Rare species of birds were also spotted.Had a chance to taste fresh heavenly fruits like passion fruit,Mangosteen(Mangustan),Jackfruit,Papaya,Chikku,Guava,Orange etc..We collected some fresh gooseberries from there which were farm fresh.Out of some I prepared honey Amla and the rest made a gooseberry pickle.Thank U Anand Sir for the gooseberries...

 

 

If I utter the word gooseberry and think of its taste...my taste buds just gets activated...Big gooseberries are rich in Vitamin C.When had with honey, hair falling,grey hairs too can be controlled.They improve the memory power and also the eyesight.It purifies blood.We can keep on adding the benefits of gooseberry.

 

I remember my old school days where we use to crave for Jamun(Indian Blackberry)  gooseberries and kodukkaPuli..

 

For the recipe please press READ MORE below...

 

Ingredients:

 

 

10-12 nos of big Amla/Gooseberry

2 Tsp of red chilli powder(Heaped)

1 /2 Tsp of Turmeric powder

5-6 Tbsp of Gingelly oil(nalla ennai)

1/4 Tsp of mustard seeds powder

1/4 Tsp of Fenugreek powder/Methi powder/Vendiya powder

1 Tsp of mustard seeds(for tempering)

Salt to taste

Procedure:

Wash the gooseberries wipe it off with clean cloth

Steam cook it(as a whole gooseberry) in an idli cooker for 10-15 minutes at medium flame

After it gets cooked the fruit gets splits.It becomes now easy to take off the seed inside.

Deseed it and cut into small pieces.

 

In a pan add oil and heat it

Then add mustard seeds and leave it to splutter.

Add the cut gooseberries and saute well for 2-3 minutes.

Then add chilli powder,turmeric powder,salt and mix well.

Cover it to cook for sometime

After 10 minutes, the raw smell of the chilli powder goes off and the gooseberry gets coated with the chilli powder.

 

Leave it to get cooled.

Then add mustard powder,methi powder and mix well.

 

Keep it in an air tight container.

While serving take it with a dry spoon to increase its shelf life

It tastes excellent with curd rice

 

 

 

 

Handy Tips:

• Use only big gooseberries.They are the ones with more medicinal value
• Add salt crystals instead of powdered salt.They give a nice taste.
• Don't boil the gooseberries.Steam cook it
• Use dry spoon to take the pickle.This may increase the shelf life
• Adjust the chilli powder/salt taste according to the sourness of gooseberry.
• Store it in air tight container.Glass containers are best to store pickle