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Indian Gooseberry Spicy Pickle

Indian Gooseberry Spicy Pickle


Cooking Time

Preparation Time : 15

Cook Time : 10

Total Time : 25


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


  • 01

    First of all wash , clean and dry the gooseberries. Cut the berries into small pieces as per your convinient.

  • 02

    Now in another pan add all the whole seeds mentioned in the ingredient section and red chilli except caraway seeds.

  • 03

    Dry roast the seeds until crackled. Dont burnt the seeds otherwise the masala will give burnt taste.

  • 04

    Allow to cool , grind coarsely and keep it aside.

  • 05

    Now preheat a pan with muatard oil and heat it until smoke comes out.

  • 06

    Now add the gooseberries , salt and let it cook for 5 minutes in low flame.

  • 07

    Now after that add caraway seeds, asafoetida, red chilli, turmeric powder and pickle masala. Stir few seconds and transfer from heat.

  • 08

    Now let it cool and transfer the pickle into sterlize bottle/jar.

  • 09

    You can keep the pickle under sun for 1 day then you can consume.

  • 10

    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.



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