Sneha's Recipe: Star Gooseberry

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.

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