Indian Gooseberries are loaded with vitamin C and E that increase immunity and fight off free radicals. Therefore, great to eat in fall/winter. By itself, Gooseberries have sharp and sour taste, so the best way to eat them is by brining in salted turmeric water.

The matchstick-thin slices of turmeric root is pickled in salt and lemon juice, and are ready to be eaten within two days and refrigerated. A tbsp of the pickle eaten with meals, packs a punch with it’s immune boosting, anti-inflammatory, blood-purifying and tons of other benefits.