Gooseberry pickle in curd, to preserve, raita

 chilies ground with water from the soaked berries after 2 days

 berries with curd

berries cut & mixed with salt first.

gooseberries in curd pickle

Ingredients

Gooseberry ½ kg          salt 2 ½- 3 tsp     green chilies 5-6/ per taste       hing ½ tsp

Curd  2cups

Method

Wash, wipe & cut gooseberries into small pieces. Mix with salt, cover & keep it aside for 2 days. It will leave out water, in that water,( wash & wipe) grind green chilies. Mix it with the berries well, add curd. Then refrigerate it. Or you can keep it stored in a jar in the fridge, as & when required, take little berries mixed with spices, add curd. This goes well with curd rice, spinach & dal.

As  gooseberry gives you enough Vitamin C for the day, it is best to eat them. Gooseberries being seasonal, to store them, buy them in season, wash, wipe dry. For a kg of berries, you may need about a litre of water, boil it well for about 5 minutes, with about 4 tsp of salt, cool it . then add berries & boiled & cooled salt water in a clean & dry glass jar. This keeps well for almost a yr. As & when needed, you can take it & make pickle or grind about 3-4 with 2 green chilies, mix with curd, you’ll get a raita, to eat with spinach with dal, it is a good accompaniment & also makes sure that you absorb the iron from spinach well.