There are two types of gooseberry available – the tiny and the larger one. This dry pickle calls for the larger, smooth-skinned one while nellikkakari or the normal nellikka achar is made using the smaller variety. This pickle will be ready to serve in 2-3 days and has a longer shelf life than the other pickle.
- Gooseberry / nellikka (large variety) – 1/2 kg
- Garlic – 12 – 15, small cloves
- Chilly powder – 3.5 – 4 tbsp (Adjust according to your spice tolerance. You can use kashmiri chilly powder to make it less spicy)
- Fenugreek powder / uluva podi – 1/2 tsp
- Hing / asafoetida / kayam – 1/4 tsp
- Mustards – 1/2 tsp
- Dry red chilies – 2 – 3
- Curry leaves – 2 sprigs
- Salt – To taste
- Gingelly oil / nallenna – 3 – 4 tbsp
- Vinegar – 1/4 – 1/2 cup
1. Wash and clean the gooseberries. Steam them for for 10 minutes or until they get soft. Pat dry. Remove the seeds and keep aside.
2. Heat oil in a cheena chatti or any deep pan. Splutter mustards and fry dry red chillies. Add garlic cloves, curry leaves and stir until garlic turns reddish brown. Bring down the heat and add chilly powder, fenugreek powder, hing and salt. Stir for 2 – 3 seconds and add 1/4 – 1/2 cup vinegar. When it starts boiling, add the steamed goose berries. Mix well. Switch off when the pickle gets dry. Store in a clean, dry air-tight container. This keeps for at least 1 year.