I am not a big fan of pickles.But I do love to make instant ones with raw mangoes or gooseberries/amla or even some vegetables.I had once tasted with carrots at my friend’s place at Aurangabad. I had noted down the recipe and promptly kept with my other recipe books. I had got some gooseberries recently and was looking for a recipe when I remembered this carrot pickle recipe. I found it hidden in my recipe book. I followed the same for the gooseberries. It was quite good and went very well with chapatis , khichdi ,curd rice etc. The good thing is you can add very little oil, but of course , you cant store it more than a week. I will be trying with carrots soon.
Boil the berries in water for around 10 minutes. The skin peels off and cracks a bit. Drain the water. Peel off the remaining skin. Chop into small pieces and place in a big bowl. Add the ginger bits and green chillies.
Grind the mustard seeds and fenugreek seeds into a coarse powder. Heat oil in a small kadai. Add the coarse mustard fenugreek powder.Then add the curry leaves. Next add salt, turmeric powder and red chilly powder. Heat for around 1-2 minutes.
Add this oil mixture to the awla- ginger mixture. Mix everything until well combined.
Store in refrigerator.It may stay good for around 4-7 days.