GOOSEBERRY PICKLE / NELLIKAI OORUGAI RECIPE

Indian Pickles have a wide range of flavours and textures. They are generally pickled with oil, vinegar, lemon juice or water. Indian pickles are often made into fresh relish and chutney, which provides additional flavours to food. Mangoes, gooseberries and lemons are commonly pickled in Indian cuisine.

Indian gooseberry /Amla / Nellikai pickle is a popular pickle in South Asia and India. Gooseberry enhances food absorption, balances stomach acids, fortifies the liver, nourishes the brain and mental functioning, and supports the heart. It also strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, improves skin quality, and promotes healthier hair. This fruit acts as a body coolant, flushes out toxins, increases vitality, aids in vision care, improves muscle tone, and acts as an antioxidant.

When it comes to pickles my mother is best. She makes delicious and super spicy pickles with almost all vegetables. I don’t actually try making pickles when my mother and my husband are expert in that. But this time, I wanted to give a try and it came out well. 

Ingredients : 

• Gooseberry / Nellikai - 20 nos 
• Mustard seeds - 1 tsp + 1/2 tsp 
• Fenugreek Seeds - 1 tsp + 1/2 Tsp 
• Red chilli powder - 5 Tsp 
• Turmeric powder - 1/2 tsp 
• Dry red chilli - 2 nos 
• Asafoetida - 1/2 tsp 
• Gingelly oil - 1/4 cup 
• Salt for taste 

For Roasted Powder : 

• Dry roast fenugreek seeds till golden brown in low flame 
  
  
  
• Add mustard seeds (1 tsp) and roast for few minutes 
  

Ground into fine powder and keep aside 

Roasted Powder for Pickle 

For Pickle : 

• Wash the gooseberry. 
  
• Boil enough water and add the washed gooseberry to it. 
• Bring to boil again and cook for 5 mins.
  
• Drain, cool down and pit the seeds, and keep aside 
  
  
  
• Heat gingelly oil in a pan, temper mustard and fenugreek seeds 
  
  
  
• Add dry red chillies asafoetida powder to the tempering
  
• Add the gooseberry pieces and roast for few minutes. 
  
• Fry for 3-4 minutes.
• Add salt required for the pickle
  
   
• Add red chilli powder, turmeric, salt and mix in low flame
  

• Wait till oil coats the gooseberry completely and fry in low flame 
• Add the roasted powder and mix well
  
  
  
• Remove from heat 

For Storing : 

• Add a tablespoon of gingelly oil in the glass jar and apply thoroughly 
• Place the pickle and add 2-3 tsp of gingelly oil over the pickle and mix well with a dry spoon 
• Store it for 15 days