Pickling Gooseberries (Avalo Mitta Ghalche)

Many years ago while gooseberries were seasonal, they'd be pickled to be made into something delicious during their off-season. Past years they're available through out the year, pickled ones come to rescue when fresh ones aren't available. 

Pickled gooseberries can last for years when pickled right & stored right. They only soften with time. 

Dishes you can make with pickled gooseberries - mitta ghalel avalo.

Gooseberry Chutney/Tambli (Avale Chutney/Tambali)
Pickled Gooseberry/Amla Saru (Avale Toy/Saru, Nellikayi Saaru)
Gooseberry Curry (Avale Khadi)

Ingredients:

1/2 cup crystal salt
1.5 cups of water
8-10 Fresh Gooseberries

Preparation Method:

1. Heat salt in water until water comes to a rolling boil. Simmer the water for 2 minutes. 

2. Put off flame, let the water cool down completely.

3. Meanwhile, wash gooseberries, wipe them dry completely. Let them air dry until the water cools down.

4. Once the gooseberries are completely dry, add them to the water. Make sure they have no moisture. 

With moisture there'll be fungal growth, spoilage etc. 

5. Store it in well closed air tight containers such that no air or moisture gets in. 

That way they stay good for years together. 

6. In 10-15 days you shall have pickled gooseberries.