Gooseberry Pickle / Nellikkai Oorugai

My mother is an expert in making pickles. She almost made pickles from everything. The gooseberry pickles she made was very awesome. In our home, we always had a collection of at least 8 pickles which she made herself. I am a big fan of pickles my mother made. I learnt this Gooseberry Pickle recipe from my mother.  The tanginess of gooseberry pickle tastes the best when you feel very tired in summer. This pickle is my all time favourite. I am giving the recipe of the Gooseberry pickle which my mother used to make.

Gooseberry Pickle / Nellikkai Oorugai

Hema

My mother is an expert in making pickles. She almost made pickles from everything. The gooseberry pickles she made was very awesome. In our home, we always had a collection of at least 8 pickles which she made herself. I am a big fan of pickles my mother made. I learnt this Gooseberry Pickle recipe from my mother.  The tanginess of gooseberry pickle tastes the best when you feel very tired in summer. This pickle is my all time favourite. I am giving the recipe of the Gooseberry pickle which my mother used to make.

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Course Lunch

Cuisine Indian

Ingredients

  

• Gooseberry – 1 Kg.
• Chilli Powder – 14 tsps.
• Salt – 14 tsps.
• Turmeric powder – ½ tsp.
• Oil – 1 cup
• Asafoetida – ½ tsp.
• Mustard seeds – 1 tsp.
• Curry Leaves – a handful
• Fenugreek powder – 2 tsps.

Instructions

 

• Dry roast fenugreek seeds and powder it in a mixie and keep aside.
• Wash and clean gooseberries well and steam cook for 8-10 minutes. You can keep the washed gooseberries in a vessel and keep in a pressure cooker and steam. Do not add water in the vessel containing the gooseberries. But add water I the pressure cooker.
• Do not overcook. When you press the gooseberries, it should open in segments like a flower.
• After the gooseberry cools down, press the gooseberries and discard the seeds and separate it into segments. Spread it on a plate and dry for 2 hours.
• Now heat oil, add mustard seeds.
• When they splutter, add asafoetidaand curry leaves and fry for 30 seconds.
• Now add gooseberries and turmeric powder and mix well.
• Cover it and cook for 5 - 6 minutes.
• Now add chilli powder, salt and cook for few more minutes till oil separates from the gooseberries.
• Then add the fenugreek powder, mix well and remove from the stove.
• Let the pickles cool completely.
• Store it in a sterilized, clean, dry glass bottle.
• Mix it well once in a week.

Keyword Gooseberry Pickle, Pickle