The best thing ever taught by my mother in law is her goose berry pickle. I love it and cant wait to have my curd rice to dig into some. For us south Indians, pickles are a must accomplice with curd rice at the end of the meal. Until now I have always been unenthusiastic about making pickles and preserves thinking they take a very long time and are a mess to make. I hate toiling in the kitchen with my 11 month old standing with the support of my pants. I am always wary when one day he will end up pulling my pants down!
This recipe takes not more than 15-20 mins to make and tastes lovely!!!! Thanks again to my MIL for sharing this and hoping the person (FIL) who loves this pickle recovers soon. It is time for them to leave! OMG! Time just flew this time.
With Curd Rice/ Thayir Saadam
1 frozen pack of gooseberries/ 1 1/4 cup of quartered boiled and soften gooseberries
3/4-1 cup of Sesame oil
1 tsp mustard seeds
1 tbsp of turmeric powder
6-7 tsp of kashmiri red chilli powder
1.5 tsp of fenugreek powder
6-7 tsp of salt (according to taste)
2-3 tbsp of sugar
Heat the oil with mustard seeds and wait until they pop.
Keep the flame at medium high (7 out of 10)
Add the turmeric powder, red chili powder and fenugreek powder. Mix well.
Add gooseberries, salt and sugar.
Mix for 2-3 mins and switch off.
Wait for it to cool completely and store in a dry, clean bottle.
Use a dry spoon to take out the pickle every time.
Store out if you are planning to finish this off in a month or else store in refrigerator.