Indian Gooseberry Spicy Pickle

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Indian Gooseberry Spicy Pickle


Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min


Serves : 8
  • Indian gooseberry 250 gms

  • Mustard seeds 4 tbs

  • Fennel seeds 4 tbs

  • Cumin seeds 4 tbs

  • Feenugreek seeds 2 tbs

  • Caraway seeds 1 tbs

  • Asafoetida 1 pinch

  • Mustard oil 2 cup

  • Salt 5 tbs

  • Turmeric powder 1 tbs

  • Red chilli powder 1 tbs

  • Whole red dry chilli 2


  • First of all wash , clean and dry the gooseberries. Cut the berries into small pieces as per your convinient.
  • Now in another pan add all the whole seeds mentioned in the ingredient section and red chilli except caraway seeds.
  • Dry roast the seeds until crackled. Dont burnt the seeds otherwise the masala will give burnt taste.
  • Allow to cool , grind coarsely and keep it aside.
  • Now preheat a pan with muatard oil and heat it until smoke comes out.
  • Now add the gooseberries , salt and let it cook for 5 minutes in low flame.
  • Now after that add caraway seeds, asafoetida, red chilli, turmeric powder and pickle masala. Stir few seconds and transfer from heat.
  • Now let it cool and transfer the pickle into sterlize bottle/jar.
  • You can keep the pickle under sun for 1 day then you can consume.
  • Tips to preserve the pickle for long time : use sterlize bottle only dried under sun, use only clean and dry spoon, cover the lid after every use.