Gooseberries or amla are generally half boiled before pickling since they are hard in texture and slightly bitter to taste. They can, however, be marinated in salt or steamed or sauted in oil before being pickled. For gooseberry preserve (murabba), the Himalayan variety is best suited. Amla is known for its high vitamin C content and revitalising effects. And for all acidic fruits such as lime, raw mango and gooseberry, the proportion of salt to fruit should be 1:4 in volume. Every kg of whole gooseberry yields only 800 g of pieces after seeding.
Curd Gooseberry with Green Chilli
500g- Gooseberry, steam, cool and deseed
500ml- Slightly sour curd, whipped with 400 ml water and cream removed
60g- Green chillies, chopped fine
20g- Chilli powder
5g- Asafoetida, roasted in oil and powdered
5g- Mustard seeds for seasoning
A few sprig leaves for seasoning
5g- Turmeric powder
* Add the steamed gooseberry into the whipped curd.
* Heat the oil, add mustard seeds and allow to crackle.
* Stir in the green chillies, curry leaves, chilli and asafoetida powders in the oil. Saute for a few minutes.
* Pour the seasoning over the gooseberry mixture and blend well.
* The pickle is ready for use after four days. It lasts for a month and longer in the refrigerator.