Gooseberry pickle with olive oil

gooseberry pickle with olive oil in a glass jar
gooseberry pickle with olive oil

Pickles are a great way to preserve food as well as the nutrients in it, but unfortunately, they contain added salt and oil which take away the health advantage. This gooseberry pickle with olive oil preserves the traditional taste, at the same time maintains the health aspect. The traditional pickle is prepared with sesame oil, here I’ve used extra virgin olive oil and lesser salt.

The combination of gooseberries, olive oil and fenugreek seeds explodes with high nutritional value and the flavors complement each other. The sourness of the gooseberries is balanced by the bitter-sweet taste of fenugreek seeds and the spice of hot chillies.

Gooseberries are low in calories and excellent sources of vitamin C and phytochemicals which have several health-benefiting effects against cancer, ageing, inflammation and neurological diseases.

Fenugreek seeds are used as a remedy for a whole lot of ailments such as digestive problems, obesity, high cholesterol, kidney problems, menstrual cramps, chronic cough and mouth ulcers. It slows the absorption of sugars and stimulates insulin, thus reducing blood sugar in people with diabetes.

The health benefits of olive oil are well known with all the antioxidants, phytonutrients and monounsaturated fats.

Recipe for gooseberry pickle with olive oil


  • Gooseberries – 500 gms
  • dry red chillies – 12, stalks removed
  • mustard seeds – 1 tsp
  • fenugreek seeds – 2 tsp
  • olive oil – 2 tbsp
  • salt – 2 tsp


  1. Wash and steam the gooseberries for 10 minutes.
  2. Quarter the gooseberries, remove the seeds and dry them on paper towels.
  3. Dry roast red chillies, mustard seeds, fenugreek seeds and salt until it is fragrant (10-15 minutes) at medium heat.
  4. Cool the mixture and powder in a dry blender.
  5. Mix the gooseberries, olive oil and the spice powder in a bowl and mix them well.
  6. Refrigerate overnight and enjoy the next day!

Tips to make the best gooseberry pickle

  • Ensure that there is no moisture, that’s why we roast even the salt.
  • Do NOT heat the olive oil, else you will lose all the health benefits (Then you might as well use any oil). Before mixing (the last step), make sure that everything is completely cooled.
  • The catch in this healthy version of the gooseberry pickle is that it has to be refrigerated and stays fresh only for a couple of weeks, unlike the traditional one which stays fresh longer due to the added salt and oil.
  • This pickle can be added to salads, sandwiches and wraps to give that extra punch!

Please share if you have any thoughts or afterthoughts about this recipe.

4 thoughts on “Gooseberry pickle with olive oil”

  1. Pingback: 30 Easy Refrigerator Pickles Recipe Roundup | Homemade & Yummy

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