Pickled Star Gooseberry#Foodieextravaganza

Star Gooseberry (Phyllanthus acidus) is called Rayaval in Marathi.

Star gooseberry is  close relativ of  amla and is found in various parts of India. Star gooseberries appears whitish green and are hard to the touch. Once they ripen on the tree, they turn pale gold. This does not ripen any further once plucked from the tree.
I love the eat this even without pickling, it has a sweetish taste.

This month Camilla of Culinary Adventures with Camilla is host for #FoodieExtravaganza. Our theme is "International Pickles " where in she asked us to share our favorite recipes for making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!

Ingredients
300 Grams Star Gooseberry
4 Tablespoons Heaped Pickle Masala
1 Teaspoon  Sea Salt 
1 Cup Oil  - I used mustard oil
For the Tadka 
1 Teaspoon Mustard Seeds
A Pinch Asafoetida

Method

Wash and pat dry the star gooseberries.

In a pan heat the mustard oil till it comes to smoking point. Switch off the flame and pour the oil into the sterilized jar reserving 2 tablespoons in the pan. Let the jar oil cool completely.
For the Tadka

Heat the oil that is reserved in the pan add the mustard seeds when it splutters, add the asafoetida, immediately switch of the flame.  Let this come to room temperature.
When this oil comes to room temperature add the pickle masala, salt and mix well. Now add the star gooseberries and mix well.  Pour this into the jar when the oil cools completely.  

The level of the oil should be an inch above the star gooseberries or else the pickle will mildew/a fungus will form on the top layer and it will spoil.  So heat more oil if necessary.  Keep this aside for 10 to 15 days then enjoy.

This pickle taste delicious when you bite into the crisp star gooseberries, as these do not soften much. 
Labels : Foodie Extravaganza Party, Star Gooseberry, Pickle, Pickle Masala

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

 Here's the list of our pickled creations...

Dill Pickle Grilled Cheese Sandwich by Making Miracles
Fried Chicken Sandwich with a Spicy Bread and Butter Pickle Coleslaw by Karen's Kitchen Stories
Hot Pepper Vinegar by Palatable Pastime
Indian Raw Papaya Pickle by Sara's Tasty Buds
Japanese Pickled Ginger by Caroline's Cooking
Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Middle Eastern Pickled Turnips by Pandemonium Noshery
Pickled Pork Tongue by A Day in the Life on the Farm
Pickled Rainbow Chard Stems by Culinary Adventures with Camilla
Pickled Star Gooseberry by Sneha's Recipe
Spicy Pickled Grape Tomatoes by Food Lust People Love