Gooseberry Pickle / Nellikai Oorukai

A totally cozy lazy week has passed by and I hardly peeped into the kitchen :( Oops.. but I never skipped a meal. :) All thanks to mummy for pampering me out of my fever syndrome. :)

But a yummy pickle that grandma taught me when she was here has been there in my drafts for days now. We are really pickle people!! almost one full rack of the fridge is filled with various pickles ;) yummmm

Nellikai / gooseberry is a rich source of vitamin C, vitamin A, calcium and phosphorous. Pickled or plain, gooseberry is always yummy.. I love the expression in one's face and the goose bumbs formation when the taste buds come in contact with the juice of these berries ;)

Ingredients:

Gooseberries / Nellikai - 10
Tamarind pulp - 2 tsp
Jaggery - 1 tsp
Turmeric powder - a pinch
Fenugreek(Vendhayam) powder - 1 tsp
Cumin(Jeera) powder - 1/2 tsp
Asafoetida - 1/2 tsp
Chilly powder - 2 tsp
Salt - 1 1/2 tsp
Mustard seeds - for tempering
Oil

Method:

Pressure cook the gooseberries. Cut them along their lines and remove the seed.

In a pan take a tblsp of oil and season with mustard. Then add the gooseberries and all the other ingredients one by one and mix well. Cook for just five minutes and remove from pan.

Yummy gooseberry pickle is ready. Serve it along with curd rice.

This can be stored in refrigerator and used for around 15 days.

Written by: Nithya

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