HOW TO PREPARE INDIAN GOOSEBERRY OR STAR GOOSEBERRY PICKLE AT HOME !!!

 

Indian gooseberry (also known as Amla) or star gooseberry (called karambola in some regions) is commonly used to make tangy and flavorful pickles in Indian cuisine. I'll share a recipe for Indian Gooseberry (Amla) Pickle, as it's the more common one. You can adjust the method to suit star gooseberries as well if that’s what you're using.

Ingredients:

• 500g fresh Indian gooseberries (Amla) or star gooseberries (karambola)
• 2-3 tbsp mustard oil (or any oil of your choice)
• 1-2 tbsp salt (adjust to taste)
• 1 tbsp turmeric powder
• 1 tbsp red chili powder (adjust to taste)
• 1 tbsp roasted cumin powder
• 1-2 tbsp jaggery or sugar (optional, for a slight sweetness)
• 1-2 tsp fenugreek seeds (methi dana)
• 1 tsp mustard seeds (rai)
• 1 tbsp asafoetida (hing)
• 1 tbsp fennel seeds (saunf)
• 1-2 tbsp vinegar (optional, for extra tang)

Method:

1. Prepare the Gooseberries:

   • Wash the gooseberries thoroughly to remove any dirt.
   • Cut the gooseberries into quarters and remove the seeds carefully. If you're using star gooseberries, you can cut them into smaller pieces, depending on their size.

2. Blanch the Gooseberries (Optional):

   • If you'd like to make the pickle last longer, you can blanch the gooseberries in hot water for 2-3 minutes, then drain and let them cool. This step helps remove any bitterness and ensures a longer shelf life.

3. Roast the Spices:

   • In a pan, dry roast the fenugreek seeds, mustard seeds, fennel seeds, and cumin seeds separately. Once roasted, let them cool, then grind them coarsely into a powder.

4. Heat the Oil:

   • In a pan, heat the mustard oil. Once it heats up and begins to smoke, reduce the heat. Add a pinch of asafoetida (hing) and fry it for a few seconds.

5. Prepare the Pickle:

   • Add the quartered gooseberries to the oil and cook them for 5-6 minutes on low heat until they soften slightly.
   • Add salt, turmeric powder, red chili powder, roasted ground spices (fenugreek, mustard, cumin, and fennel), and jaggery (if using). Stir well so the spices coat the gooseberries evenly.

6. Let it Cool:

   • Allow the mixture to cool to room temperature.

7. Store the Pickle:

   • Once cooled, transfer the pickle into a clean, dry jar. Pour a little more mustard oil on top to ensure the pickle is well-preserved.
   • Let the pickle sit in a sunny spot for about 7-10 days, shaking the jar gently every day to mix the spices and oil.

Serving Tips:

• After 7-10 days, the pickle should be ready to eat! You can enjoy it with rice, roti, or paratha.
• It pairs wonderfully with curd (yogurt) or as an accompaniment to your meals.

Notes:

• Adjust the spice level to your preference by changing the amount of chili powder or using a different variety of chili.
• If using star gooseberries (karambola), the preparation method is the same, though the flavor profile will differ slightly due to their unique taste.

Enjoy your homemade pickle!

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