This Star Gooseberry Pickle is an easy pickle that is made with tart star gooseberries, spices, salt and sesame oil. The pickle recipe does not need any sunlight.
Firstly, rinse the star gooseberries in water. Dry them with a kitchen napkin. There should be no trace of moisture on them. If they are large in size, then chop them and remove the seeds.
Take them in a large bowl. Add the red chili powder, turmeric powder and rock salt. Mix very well.
In another pan, heat the sesame oil. Add the mustard seeds and fenugreek seeds and allow them to splutter.
Then, add the asafoetida. Stir and switch off the heat.
Set the pan aside and let the oil cool completely at room temperature. Later pour the cooled oil over the gooseberries marinated with the spices. Mix very well.
Spoon the pickle in a sterilized jar.
Close tightly with a lid and keep the pickle in a dry corner of your kitchen for 7 days.
After every 2 to 3 days, give the pickle bottle or jar a good shake or a stir with a clean dry spoon.
The Star Gooseberry Pickle will be ready in 7 days.
Once the pickle is ready, keep in the refrigerator or at room temperature.
In cold climates, you can keep the pickle outside. In hot and humid climates, refrigerate the pickle. Serve Star Gooseberry Pickle with any Indian meal of your choice or with stuffed paratha.
Notes
Adjust the chilli powder according to your preferences.
Instead of sesame oil, you can use sunflower oil. But the flavor and taste will change with sunflower oil.
Use fresh star gooseberries when in season.
Either refrigerate or keep the pickle jar in a cool dry place depending on the temperature and climate conditions.