Wednesday, April 13, 2016

Instant Usirikaya Pacchadi/Instant Gooseberry Pickle

Hai friends how r u all.I hope everyone are doing great.Now a days i was busy in house work so couldnt post recipe frequently.But few days back i took many pics of recipes soon post them every recipe i hope u all enjoy those recipes.

Today i am coming with  yummy,tangy and tasty recipe Instant gooseberry pickle.I am very much fond of this gooseberry in my childhood.I used to eat a lot.I really miss the fresh gooseberries here.Thank god atleast we are getting frozen one.Gooseberry are good source of vitamin C.Which is also good for digestion.Ok lets go to the recipe


Gooseberry/usirikaya packet-1
Salt to taste
Chilli powder-1 to 2 tsp
Turmeric-little pinch
Oil-2 tsp

For seasoning(Talimpu):

Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Curry leaves few
hing little pinch


Take the gooseberry packet and first make it defrost.(I dont have fresh gooseberries so i am using frozen packet.If u have fresh one use fresh ones)

Then cut it into small chunks as shown in the pic.

Now let them dry for a while by using bounty paper.(U can use towel or paper to dry)


Take the fresh and dry gooseberry pieces in a clean dry bowl.
Add the salt and turmeric mix it well.

Keep it aside for 5 hours or overnight.
After five hours or overnight take them add the chilli powder mix it well.

To this we have to do seasoning .

Take the pan and heat it.

To this add the oil and make it heat.When it gets heat add the mustard seeds and make it pop.

When it starts to pop add the jeera,curry leaves and hing.

Add this seasoning to the gooseberry pieces adn mix it well.

Now the pickle is ready.

Serve it with curd rice or have it with steamed white rice.

Store in the fridge it stays fresh for 10 to 15 days.


Dont use wet gooseberrry.The berry pieces should dry completely.Otherwise it may get spoil.
Use clean and dry bottle to store the pickle.
Store in the fridge.

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