Star Gooseberry Pickle
This Star Gooseberry Pickle is a straightforward condiment prepared with tangy star gooseberries, a medley of spices, salt, and sesame oil. What sets it apart is that this pickle doesn't require exposure to sunlight for its preparation.
Ingredients
Main Ingredients
- 400 grams star gooseberries
- 2 to 3 tablespoons red chili powder or cayenne pepper
- 1 teaspoon turmeric powder
- ¼ cup rock salt (edible and food grade) or regular salt, add as required
For Tempering
- ½ cup sesame oil – Indian sesame oil made with raw sesame seeds one and not the South Asian one made with toasted sesame seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon asafoetida (hing)
Instructions
- Firstly, rinse the star gooseberries in water. Dry them with a kitchen napkin. There should be no trace of moisture on them. If they are large in size, then chop them and remove the seeds.
- Take them in a large bowl. Add the red chili powder, turmeric powder and rock salt. Mix very well.
- In another pan, heat the sesame oil. Add the mustard seeds and fenugreek seeds and allow them to splutter.
- Then, add the asafoetida. Stir and switch off the heat.
- Set the pan aside and let the oil cool completely at room temperature. Later pour the cooled oil over the gooseberries marinated with the spices. Mix very well.
- Spoon the pickle in a sterilized jar.
- Close tightly with a lid and keep the pickle in a dry corner of your kitchen for 7 days.
- After every 2 to 3 days, give the pickle bottle or jar a good shake or a stir with a clean dry spoon.
- The Star Gooseberry Pickle will be ready in 7 days.
- Once the pickle is ready, keep in the refrigerator or at room temperature.
- In cold climates, you can keep the pickle outside. In hot and humid climates, refrigerate the pickle. Serve Star Gooseberry Pickle with any Indian meal of your choice or with stuffed paratha.
Notes
-
- Adjust the chilli powder according to your preferences.
- Instead of sesame oil, you can use sunflower oil. But the flavor and taste will change with sunflower oil.
- Use fresh star gooseberries when in season.
- Either refrigerate or keep the pickle jar in a cool dry place depending on the temperature and climate conditions.
Tried this recipe?Let us know how it was!