Nellikkai (Gooseberry) Instant Pickle

Directions

• Boil two cups of water in a vessel and add the whole gooseberries, a pinch of salt and turmeric powder. Cook for five minutes, then turn off the heat and cover the vessel with a lid. Let it rest for a few more minutes.
• Drain the gooseberries and remove the seeds. You can do this by gently pressing the top of each gooseberry until the seed pops out and the pods separate. Alternatively, you can use a knife to cut out the seed and slice the gooseberry lengthwise. Season the gooseberry pieces with salt, red chilli powder and asafotida powder and toss well.
• Heat a teaspoon of oil in a kadai and lightly roast some fenugreek seeds. Transfer them to a mortar and pestle or a spice grinder and crush them into a fine powder.
• In the same kadai, heat the remaining oil and add some mustard seeds. When they start to crackle, add the seasoned gooseberry pieces and stir-fry for a few seconds. Sprinkle the fenugreek powder over them and mix well.
• Enjoy your gooseberry pickle, which can be stored in the refrigerator for up to ten days.
• Tips
• For large gooseberries, cook them longer and chop them into smaller pieces before making the pickle in the same way.