Nellikka (Indian Gooseberry) Pickle


* 1/4 lb gooseberries (fresh or frozen)
* 1 tbsp thinly sliced ginger pieces
* 1 tbsp thinly sliced garlic pieces
* a few curry leaves
* 1/4 tsp mustard seeds
* 1/4 tsp fenugreek seeds
* a pinch of brown sugar
* salt to taste
* 1 tsp red chilli powder
* 1/4 tsp turmeric powder
* 1 cup boiled water
* 2 tbsp vinegar
* 4-6 tbsp oil

Method (How to Cook)

In a pan, heat oil and add the mustard seeds. When the mustard seeds begin to splutter, add the fenugreek seeds and fry till brown.

Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.

Reduce the heat and add the spice powders and fry till brown.

Add the gooseberries, salt and sugar and saute till the gooseberries are soft.

Add the vinegar and hot water and cook a bit.

When cool, transfer to an airtight container and leave it for about seven days before transferring to the refrigerator.

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