Tuesday, March 19, 2013

Gooseberry Pickle/Nellikka Achar

  • Gooseberries-10 fresh or frozen
  • Ginger-3tbsp,chopped
  • Garlic-3 tbsp,chopped
  • Green chillies-3,sliced
  • Curry leaves-a few
  • Chilly powder-2tbsp(adjust to your spice tolerance)
  • Turmeric powder-a couple of pinches
  • Asafoetida/hing/kayam-1/4tsp
  • salt - to taste
  • mustard seeds-1/2tsp
  • fenugreek seeds-1/2tsp
  • Gingelly oil(sesame oil)-as required
  • Vinegar-2-3tbsp  
  • Sugar-1/4tsp
  • Wash the gooseberries and steam it until soft,about 10 minutes.You may cook them in boiling water also.Do not discard the boiled water.
  • Allow it to cool,remove the seeds.cut into pieces.sprinkle salt and keep aside.
  • Dry roast fenugreek seeds and crushed it in a mortar and pestle.keep aside.
  • Heat oil in a deep pan.Splutter mustard seeds.Add garlic,ginger, green chillies,curry leaves and saute until garlic turns light brown.Add chilly powder,turmeric,salt asafoetida/kayam,fenugreek powder and stir for 2-5 seconds and add the boiled water.When it starts boiling,add the steamed gooseberries.Add sugar and Mix well and turn off the stove.Add vinegar.
  • Allow the pickle to cool,and transfer into a dry,air tight glass container. 
  • You can use it after 3-4 days.This pickle can be stored in the refrigerator for 1-2 months. 

Happy Cooking!!!