≡ Menu

Nellikkai Urugai (Gooseberry Pickle)

Nellikkai_Urugai_Gooseberry_Pickle_1 Gooseberry is wonderful as a pickle. This is very easy to prepare in short time and uses minimum oil. I add only fresh spices to have nice aroma and taste of the pickle.

Gooseberry is known as Nellikkai in Tamil and as Amla in Hindi.

Ingredients

  • Nellikkai – 10 to 12 no
  • Red chilli – 8 to 10 no
  • Turmeric – 1 small piece
  • Asafetida – peas size
  • Cumin seed – ½ tea spoon
  • Fenugreek seed – ½ tea spoon
  • Mustard – ¼ tea spoon
  • Salt – as per taste
  • For seasoning
    • Mustard – 1 tea spoon
    • Curry leaves – few
    • Sesame oil – 1 table spoon

Method

  • Boil 3 to 4 cups of water; when it is boiling, add ½ tea spoon turmeric powder, 1 tea spoon salt and washed gooseberry; switch off gas, close the vessel and keep it for few hours.

Nellikkai_Urugai_Gooseberry_Pickle_2 Nellikkai_Urugai_Gooseberry_Pickle_3

  • Now remove the seeds from gooseberry; seed will come out easily if you keep gooseberry’s top and bottom between your fingertips and press lightly.

Nellikkai_Urugai_Gooseberry_Pickle_4 Nellikkai_Urugai_Gooseberry_Pickle_5

  • Break turmeric and asafetida into small pieces and dry roast asafetida pieces in a dry pan till crisp; in the same pan roast mustard, cumin, fenugreek, turmeric pieces; remove and keep.

Nellikkai_Urugai_Gooseberry_Pickle_6 Nellikkai_Urugai_Gooseberry_Pickle_7

  • Fry red chilli with little salt till crisp; cool this and grind all dry roasted items to a coarse powder with salt.

Nellikkai_Urugai_Gooseberry_Pickle_8 Nellikkai_Urugai_Gooseberry_Pickle_9

  • Mix this powder with the gooseberry pieces well.

Nellikkai_Urugai_Gooseberry_Pickle_10 Nellikkai_Urugai_Gooseberry_Pickle_11

  • Now heat oil in a pan; when it is smoking hot, add mustard, curry leaves; remove from fire and allow it to cool; add in the spiced gooseberry pieces; mix well, keep for 2 hours and then use.

Nellikkai_Urugai_Gooseberry_Pickle_12 Nellikkai_Urugai_Gooseberry_Pickle_13

  • Tasty Nellikkai Urugai (Gooseberry Pickle) is ready.

Nellikkai_Urugai_Gooseberry_Pickle_14

Tips

  • As we use very less oil, it is better to keep in fridge after one or two days.
  • Seeds of gooseberry can be removed after steam cooking also.
  • Adding little salt with red chilli helps to roast chilli quickly and you won’t get nose and throat irritation while roasting.

{ 5 comments… add one }

  • Priya March 5, 2010, 1:07 pm

    Slurppp!!!feel like having rite now some pickles…

  • Sushma Mallya March 5, 2010, 1:50 pm

    so tangy & delicious pickle,…love to have that with curd rice..yum

  • saritha/varunavi March 5, 2010, 2:09 pm

    Thanx for the wishes.U have a nice site with wide varities of dishes,will come back again :)

  • Trendsetters March 5, 2010, 9:21 pm

    first of all thx for the recipe. One doesnt get to see pickling recipes nowadays..

  • ophelia Fernandes January 31, 2012, 10:08 am

    Thanks for the recipes.

Leave a Comment