Gooseberry Pickle/ Nellikka Achar

20160226_202007[1]

20160226_202028[1]

Ingredients:-

  1. Gooseberry – 20 numbers, washed
  2. Water – 1/4 cup
  3. Gingelly oil – 4 tbsps.
  4. Mustard seeds – 1 tsp.
  5. Garlic – 4 big cloves, finely chopped
  6. Ginger – 1 tbsp, julienned
  7. Greenchilly – 1 number, finely chopped
  8. Curry leaves- a few
  9. Red chilly powder – 1.5 level tbsp.
  10. Turmeric powder – 1/4 tsp.
  11. Fenugreek powder/ Uluvapodi – 1/4 tsp.
  12. Hing/ kaayam – 1/4 tsp.
  13. White vinegar – 2 tbsps.
  14. Sugar – 1/4 tsp.
  15. Salt to taste

Method:-

  1. Boil 1/4 cup of water, add the gooseberries & cover cook on medium low heat for 15 minutes. Remove the gooseberries from the water & allow them to cool. Do not discard this water.
  2. Tap each gooseberry with a pestle to easily remove and seperate the seed. Cut the gooseberries into very small pieces, add some salt & keep aside.
  3. Heat oil in a wok & add the mustard seeds. Allow them to pop. Stir in the greenchilly, ginger, garlic & curry leaves. Cook till you get a very nice aroma.
  4. Lower heat & add all the spice powders.
  5. Stir in the gooseberry pieces, vinegar, salt & sugar. Mix well for 5 minutes.
  6. Add the reserved water & cook till almost dry.
  7. Let this cool completely. Transfer the cooled pickle to a clean glass bottle. Store the pickle in your refrigerator.
  8. Use the pickle after 5-6 days.
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This entry was posted in Chutneys & masala powders, Traditional Kerala dishes. Bookmark the permalink.

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