Indian Gooseberry Pickle

Indian gooseberries are enriched with vitamin-C. In India, we get them in the winter season. My mother makes this pickle in a different way. She first deep fries the berries and then mixes them with all the ingredients. I have made it with a little change and want to share with you.

Amla or Indian Gooseberry Pickle
Usirikaya Pachchadi or Nellikai Pickle

Thi is my entry for RCI Karnataka hosted by Asha of Foodies Hope.

Ingredients:

Indian gooseberries-10-12 (cut into pieces and remove the seeds)
Chilli powder-1 cup
Salt -¾ cup
Turmeric powder-1 tablespoon
Fenugreek seeds-2 tablespoons
Mustard seeds-2 tablespoons
Garlic paste-3 tablespoons
Lime juice-1/2 cup
Oil-2 cups

Method:

1. Wipe the cut gooseberries with a dry towel and keep them aside in a bowl.

2. Dry roast the fenugreek seeds and mustard seeds and powder them.

3. Add turmeric powder, chilli powder, salt, garlic paste, and fenugreek and mustard powder to the gooseberry pieces.

4. Now add the lime juice and oil and mix well. Store it in a dry jar.

5. It lasts for one month and goes well with rice, dosa and chapathis.

Note: Make sure that your hands are not wet while making the pickle.