Gooseberry ginger garlic pickle

Name: Gooseberry ginger garlic pickle
Total time: 1800 s
Cuisine: Indian
Ingredients: tbsp red chilli powder..2; 1/2 kg gooseberries; 1 cup oil(refined) or ground nut; 3 tbsp mustard powder roasted; 2 tbsp methi powder.. roasted; (3 to 4 spoon) salt to taste; hing..little bit; haldi..little bit; 4 tbsp ginger... paste; 6 tbsp garlic.. paste; leaves curry

Satya Mokkapati @cook_14505289

Gooseberry ginger garlic pickle

Satya Mokkapati @cook_14505289

Saved

Ingredients

30 mins

tbspred chilli powder..2
1/2 kggooseberries
1 cupoil(refined) or ground nut
3 tbspmustard powder roasted
2 tbspmethi powder.. roasted
(3 to 4 spoon)salt to taste
hing..little bit
haldi..little bit
4 tbspginger... paste
6 tbspgarlic.. paste
leavescurry

Saved

Steps

30 mins

1

Take a pan and roast some mustard seeds then roast some methi seeds individually.
2

Keep those roasted mustard and methi seeds aside. Pour some oil on the same pan, after heating fry the gooseberries until it gets in golden colour.
3

Off your stove, when little bit of heat is passed then add some mustard seeds(without roasting), 2 red chilli, pinch of hing also add ginger- garlic paste, pinch of turmeric, few curry leaves, salt to taste,red chilli powder and roasted powder. stir it well.
4

Then add these fried gooseberries into the masala and mix it well.
5

When the pickle cools, put it in any jar. As the pickle is done in south Indian method, it will stay for about 5 months.