Gooseberry Pickle

Gooseberry pickle is very easy with this recipe (suggested by my friend) Best combination with curd rice, sambar rice, and any of the fried rice varieties. Pickle lovers can enjoy this recipe at home. We know gooseberry has innumerable health benefits as it has the nature to retain its nutritional value this can be consumed in any form as dried, jam, cooked, juiced, powdered or pickled form of consumption to gain its benefits. Many of us are confused to make a pickle that will get spoiled soon without any preservatives!!!, here I suggest you follow the steps to store it for months of usage. This is the right season to make a Gooseberry pickle. The method is most important than ingredients here,

Recipe courtesy my friend Sudha from the cookbook group

Ingredients :

Goose berry -1/4 kg

Red chili powder-3 tsp

Salt 1 1/2 or 2 tsp (rock salt powdered)

Cumin powder-1/2 tsp

Asafoetida- 1/4 tsp

Turmeric-1/4 tsp

Methi seeds-1/2 tsp (Roast and grind to powder)

Mustard seeds -1/2 tsp(Roast and grind to powder)

Jaggery-1 tsp (optional)

Seasme oil-80ml

Lemon extract-1 tbsp enhances the taste and acts as a natural preservative

Mustard seeds-1/2 tsp for seasoning.

Keep the things ready to make pickle in few minutes of effort.


  1. Wash, clean gooseberry, dry wipe with a kitchen towel, deseed, and cut into small pieces add powdered salt mix well and keep for a night, Next day you can notice it oozes more water from it. Pick only the gooseberry pieces and spread them on a clean cloth (keep the juice safe we need for the further process) keep under sunlight. Again in the evening drop, the pieces in the collected juice let it rest for that night, dry again as we did before, repeat this process for three days it will observe all the salted water on the third day. This process will help pickle to stay for long days.

2. Heat pan dry roast , Methi seeds and mustard seeds slightly. Grind to a smooth powder.

3. In the same pan add oil, season it with mustard seeds once splutter keep the flame low now add asafoetida, cumin powder, methi powder chili powder mix well add jaggery powder and lemon extract finally, add gooseberry pieces mix well and switch off, no need to cook gooseberry.

Let it sit in the same pan for few hours, later this can be transfered to a clean container for use.

This will be very nice as a condiment for any main meal.


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