An easy to make pickle. In Kerala, during gooseberry season, this pickle will surely find a place in any sadhya(feast). This pickle doesn't have a very long shelf life as it is with pickles as such. It stays fresh for more than a week on refrigeration.
Gooseberry - 1/2 Kg
Salt - 3 tbspn
Water - 2 tblspn
Oil - 2 tblspn
Roast the below ingredients in a tablespoon of oil and powder when it cools to room temperature
Red chilly - 15 Nos. (Adjust accordingly)
Methi seeds- 2 tspn
Hing powder - 2 tspn.
First start roasting the chillies. When it is almost done, add methi seeds and hing powder.
Preparing the berries
Keep the g.berries in a vessel and pressure cook the g.berries for 3 whistles. No need to add water.
When cooled, slightly crush the berries and remove the seed. Take care that it doesnot turn mushy.
Take salt and water in a vessel and boil it for 2 minutes or more so that the salt is completely dissolved. Leave it to cool.
Add the boiled salt water, powdered chilly to the deseeded berries and mix well.
Heat 2 tblspn of oil and when cooled,pour over the pickled berries and transfer to airtight bottles.
This is the first time I am participating for any event in blogosphere. Being a Keralite, I am more than happy to sent in this entry to RCI-Cuisine of Kerala hosted by Jyothsna of CurryBazaar.