Nellikai oorugai or gooseberry pickle is a South Indian style made with gooseberry wedges after removing the seeds. The wedges are spluttered in mustard and then tossed in fenugreek powder, asafoetida, chilli powder. This one is different from nellikai thokku where the gooseberry is grated or ground. Here it is so simple and can be made in a jiffy. This is a traditional pickle from South India. As we all know, gooseberry is rich in Vitamin C & E. It helps in improving immunity and fight against cancer and ageing process.
Check my Nellikai Arachukalakki recipe, a popular one from Kerala.
Gooseberry – 15
Water – To boil
Crystal salt – 2 tbsp
Turmeric powder – 1/2 tsp
Gingelley oil – 6 tsp
Mustard – 1 tsp
Fenugreek powder – 1/2 tsp
Asafoetida – 1/4 tsp
Red chilli powder – 5 to 6 tsp
- Wash the gooseberries well and pat dry.
- In a vessel take enough water. Add salt and turmeric powder into it.
- Allow it to boil.
- At this point of time add the gooseberries into it.
- Boil for a minute and turn off the stove. Once cooled store it in an air tight container.
- We can take the gooseberry and use it whenever required to make pickles and other gravies.
- Pressure cook the gooseberry for a whistle or two.
- They should not become mushy but at the same time we should be able to remove seeds with our hand.
- The pieces should remain intact.
- Now in a kadai, add gingelley oil, splutter mustard seeds. Add fenugreek powder, asafoetida and saute well.
- Once they splutter, add gooseberries and saute well.
- Sice we have added salt while boiling, there is no need to add any extra salt into the pickle.
- Finally add the red chilli powder and mix well.
- The amla pickle is ready.
- Once cooled, transfer it to an air-tight container and refrigerate.
- When you buy gooseberry in large quantitites, boil it in salt plus turmeric water and store it in an air tight container. This helps in preserving the gooseberry for about an year.
- And with time the gooseberries will become soft and there is no need to pressure cook it when it is soft.
- If you want to make pickle instantly, pressure cook it for a whistle or two and then proceed with making pickle.
- When making pickle in large quantities, add more gingelley oil.