Nellikkakari / Gooseberry Pickle

 

 

Ingredients

1. Nellikka / gooseberry (fresh / frozen) – 10 (I used frozen, large gooseberries. The smaller variety is usually used to make this pickle.)

2. Garlic – 8 – 10 small cloves (Slice them if they are large)

3. Curry leaves – 1 sprig

4. Chilly powder – 2 tbsp (You can use Kashmiri chilly powder if you want it less spicy)

    Fenugreek powder – 1/4 – 1/2 tsp

    Hing / asafoetida – 2 – 3 pinches

5. Salt – To taste

6. Mustard seeds – 1/4 – 1/2 tsp

    Dry red chillies – 2, broken

7. Gingelly oil / nallenna – 1.5 – 2 tbsp

8. Water – 1.5 cup

Method

1. Wash the gooseberries, cut into 4 – 5 pieces and remove the seeds in the middle. There is no need to cut the smaller variety.

2. Heat gingelly oil in a cheenachatti / deep pan at medium heat.  Splutter mustard seeds and fry dry red chillies. Add garlic and fry until golden brown.  Add curry leaves, fry until crisp, about 2 – 3 seconds. Add the goose berry pieces. Stir for  10 – 15 seconds and add about 1.5 cups of water. Add chilly powder, fenugreek powder, hing and enough salt. Bring to a boil and cook until the gravy becomes thick. It takes about 15 minutes. Switch off the stove. When it cools down, transfer to a clean, dry container. Pour a spoon of vinegar on top. You can use it after 3 – 4 days. This pickle can be stored in the refrigerator for 1 -2 months.