Ingredients

The following ingredients have 1 Servings
  • 4 tbsp gingelly oil / sesame oil
  • 11/2 cups gooseberries (pitted and sliced in quarters)
  • 1 tsp brown mustard seeds
  • 1 tsp crushed methi / fenugreek seeds
  • 1/4 tsp asafetida
  • 3 tsp salt
  • 3 tsp red chilli powder

Instruction

  • Rinse and drain the gooseberries. Pat them dry and keep aside.
  • Heat the oil in a heavy bottomed pan. Add the mustard seeds, once they splutter, add the asafetida and crushed fenugreek to it.
  • Almost immediately add the gooseberries. We dont want the fenugreek to burn.
  • Add the salt and red chilli powder and cook till the gooseberries are soft, about 10 mins.
  • Cool to room temperature and store in a glass jar. Refrigerate for up to 2 weeks and always use a dry spoon to take the pickle out.