One of the most savoured berries during our child hood must be gooseberries.There are so much of nostalgic memories associated with gooseberry, whether it is procuring, preparing or mere sight of it. It’s also one of the common berries available in Western ghat/malnad areas of Karnataka, and also one of the revered trees of the region.
As the wild gooseberries are on its way out as an effect of diminishing forest line, these hybrid berries are the only source of rescue. They are pretty commonly available in most market places in India. They are breeze to work with, immensely delicious with the sourness typical to gooseberries.
Gooseberry are one of those rare fruits/vegetables, wherein the cooking or overcooking increases the nutritional value in it. It’s a treasure of vitamin C and you hardly can take it out with cooking, baking or even sun drying it. What more …you may choose to enjoy it in as many forms/avatars you may choose to without worrying about the nutrition loss.
- 1/2 kg Indian gooseberry
- 150 gms sea salt
- 50 gms red chili powder
- 10-15 peri peri chillies crushed
- 1 tbsp roasted cumin powder
- 1/2 tbsp roasted fenugreek seeds crushed
Boil the gooseberry until the colour of the gooseberry changes to pale green/yellowish.Let it cool and de-seed and halve the gooseberries.
In glass jar layer the gooseberries, salt, red chillies and peri peri chillies. At the end you should be ending with the salt layer. At the top layer pour the cumin powder and close the lid. Keep the jar in the sun for couple of days, keep the jar open.
Thoroughly mix and save it at room temperature for a week or more in refrigerator.