Gooseberry relish

Goose berries or amla must have been named after goose bumps, which you get when you chomp on one. I fondly remember water tasting very sweet after eating a goose berry. They are on par with the salmon berries Brian Doyle describes in his book Mink river, describing their taste as "bittersweetorangeyellowacidic"! Growing up I remember eating goose berry pickle with rice, especially with curd rice.

My mom made this pickle couple of days back and I had to document the procedure, shown below with photographs.

Wash goose berries, pat dry with cloth and roast with oil for twenty minutes

Lightly roast mustard and fenugreek seeds and blend

Mix the powder with lemon juice, chilli powder and salt

Crush the roasted gooseberries with the mix to remove all the seeds

For seasoning, heat sesame oil and add curry leaves, mustard and fenugreek seeds

Mix everything well together

And the goose-bumping goose berry pickle is ready!