Vitamin C Punch: Gooseberry Pickle

The Indian gooseberry is a berry prized by Ayurvedic practitioners for its healthful qualities. Used to treat a number of diseases and boost immunity, the gooseberry is also a potent natural source of vitamin C. Gooseberries are a summer fruit, but you can preserve them by quick-pickling - an unexpected preparation with tangy and tasty results. This berry pickle has a bit of a bite, which makes it a great complement to savory lunch and dinnertime dishes.

Ingredients:

• 2 cups Indian gooseberries
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon mustard seeds, crushed
• 1/2 teaspoon fennel seeds, crushed
• 5 tablespoons lemon juice (preferably fresh-squeezed)
• Sea salt to taste

Preparation:
Wash the gooseberries and prick each berry. Soak berries submerged in water overnight. Rinse well. Place berries in a small saucepan. Add turmeric and Cayenne pepper. Add water until berries are completely covered. Stir once and bring to a boil over medium heat. Once mixture reaches a boil, remove from heat and drain. Place the berries on paper towels, fine mesh or in a sieve over a bowl to remove all moisture. Let sit for 5-10 minutes.

Coat a frying pan with a thin layer of olive oil and heat over a medium flame. When oil is hot, add the dry gooseberries. Stir fry for 2 minutes before adding the remaining powdered spices, lemon juice, and sea salt to taste. Cook for two minutes.