The Indian gooseberry is a berry prized by Ayurvedic practitioners for its healthful qualities. Used to treat a number of diseases and boost immunity, the gooseberry is also a potent natural source of vitamin C. Gooseberries are a summer fruit, but you can preserve them by creating a gooseberry pick – an unexpected preparation with tangy and tasty results.
This gooseberry pickle has a bit of a bite, which makes it a great complement to savory lunch and dinnertime dishes.
Summary |
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Cook time: 20 minutes
Prep time: 10 minutes
Idle time: 24 hours
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Level
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Servings: jar
Unit:
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Ingredients
- 2 cups Indian gooseberries
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 tsp extra-virgin olive oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp mustard seeds crushed
- 1/2 tsp fennel seeds crushed
- 5 tbsp lemon juice preferably fresh-squeezed
- sea salt to taste
Instructions
- Wash the gooseberries and prick each berry. Soak berries submerged in water overnight. Rinse well.
- Place berries in a small saucepan. Add turmeric and cayenne pepper.
- Add water until berries are completely covered. Stir once and bring to a boil over medium heat.
- Once the mixture reaches a boil, remove from heat and drain. Place the berries on paper towels, fine mesh or in a sieve over a bowl to remove all moisture. Let sit for 5-10 minutes.
- Coat a frying pan with a thin layer of olive oil and heat over a medium flame. When the oil is hot, add the dry gooseberries.
- Stir-fry for two minutes before adding the remaining powdered spices, lemon juice, and sea salt to taste. Cook for two minutes. Store in a clean glass bottle and refrigerate.
