Spicy gooseberry pickle

I saw these beautiful fruit in the market and had to use them in a few recipes. Gooseberries are a tart, crunchy berry that is quite addictive. They are used for chutneys and pickles, as in this recipe, but also sauced and used to add a tart flavor to dishes. When they ripen, they turn a yellowish color and are sweeter and are used for pies, sherbets and granitas (coming soon on this blog).

This super simple recipe is perfect for those who like a variety of pickles, I will admit with embarrassment that I have about 10 varieties open on any given day. This pickle is spicy, tart and a deliciously fragrant oil is what makes this pickle wonderful. It pairs wonderfully with a variety of dishes like khichidis, dals and spice pan sautéed vegetables.

This is my favorite South Indian cookbook from one of my favorite cookbook authors. This is one of the first cookbook I bought over 25 years ago and it has seen a lot of time in the kitchen. I absolutely love every recipe from this cookbook, and recommend it highly to everyone, whether a casual home cook or a chef.

For more recipes from this amazing cookbook, click here.

Ingredients:

2 cups gooseberries

1/2 teaspoon fenugreek seeds

1/4 cup sesame oil, a good brand plase

1/4 cup olive oil

2 teaspoons mustard seeds

1/2 teaspoon asafoetida powder

1 teaspoon turmeric powder

3-4 teaspoons hot chili powder, or to taste

3 teaspoons salt, for low salt version

Cut the gooseberries in quarters, and then half each piece, 8 pieces per gooseberry. Remove the hard inner seeds and shells during this process.

Lightly toast the fenugreek seeds on a pan till fragrant and lightly colored. Cool and grind into a powder.

Heat the oils in a saucepan on a low flame. Add the mustard seeds and let them pop, about 30 seconds. Add the ground fenugreek seeds, asafoetida, turmeric, chili powder and salt and stir for 20 seconds.

Add the gooseberries and cook on a medium heat for 1 minute, till the oil starts to bubble again. Remove from the heat and cool in a bath of cold water to stop the cooking process and prevent the masala from burning.

Cool completely and store in a sterilized air-tight container in the fridge.