Hello foodies, how are you all? I hope you are all doing well, I am also doing good. Today, I am sharing a recipe for making gooseberry (awala) pickle with you.

During winters, if you often suffer from cold and flu, it means your immunity is low. To boost it, doctors often recommend including Vitamin C in your diet. Gooseberries are a rich source of Vitamin C, which helps boost immunity. Eating gooseberries not only enhances immunity but also benefits hair and skin. Including gooseberries in your diet is beneficial for improving hair strength, reducing hair fall, and maintaining healthy skin.

However, many people don't prefer the sour and tangy taste of gooseberries. But making gooseberry pickle makes it easy to consume and it tastes delicious. So, let's learn how to make gooseberry pickle.

Ingredients

• 200 grams gooseberries (awala)
• 2 tablespoons mustard oil
• 1 teaspoon fenugreek seeds (methi ke dane)
• 2 teaspoons salt
• 1/2 teaspoon turmeric powder (haldi powder)
• 1/2 teaspoon red chili powder
• 1 teaspoon black mustard seeds (kali sarson)
• 1 teaspoon fennel powder (saunf powder)

Method

1. Wash the gooseberries thoroughly and dry them completely.
   

1. Heat a deep vessel, add about 1.5 cups of water and boil the gooseberries until they are cooked. Once done, turn off the heat and let it cool.
   

1. In a mixer grinder, grind all the spices together without adding water until they form a coarse mixture.
   

2. Take a glass or ceramic jar, add the boiled gooseberries and the ground spice mixture. Mix well.
   

1. Finally, add mustard oil and mix everything thoroughly.

1. Keep the pickle jar in a cool, dry place for a few days to let the flavors meld together.

1. Your gooseberry pickle is now ready to be enjoyed with any meal.

I hope you liked this recipe. Thanks for reading my blog and for your support.