Star gooseberry pickle

Just like amla (gooseberry), star gooseberry is also packed with nutrients. It acts as a liver tonic and blood enrichment remedy. They are used as remedy for biliousness, bronchitis, diarrhoea and piles. We have a star gooseberry tree, but found it difficult to eat raw gooseberries as the taste is pungent, overwhelmingly sour and astringent. Tried making pickle, but that was also so sour. This time, tried making sweet and sour pickle and voila! It is delicious and can be taken with chapatis or steamed rice.

Ingredients:

250 gms star gooseberries

250 gms jaggery

Pinch of black salt

Pinch of salt.

Instruction:

-          Wash and dry the star gooseberries. Pressure cook them for five minutes. Put them in a closed container inside the pressure cooker so that they remain dry.

-          Cool the gooseberries and remove the seeds to be discarded.

-          Put the deseeded gooseberries in a thick bottomed pan keep on medium fire and add the jaggery.  Keep stirring occasionally till it becomes somewhat thick. Add the black salt and salt, stir well and remove from fire. Cool and bottle it. 

      Refrigerate if you want to keep for many days.