Indian GoosberryGooseberry is very good for health and this is the spicy version of gooseberry pickle and it goes well with curd rice

Big Gooseberry/Nellikaai - 1/2 kg
Red Chilli powder - 100gm
Salt - 100gms
Hing - 1 teaspoon
Turmeric powder - a pinch
Oil - 2 teaspoon

For Grinding:
Fenugreek seeds/Vendhayam - 1 teaspoon

For Seasoning:
Oil - 2 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon
Goosberry Pickle

  • Pour the oil in the pan and fry the gooseberrys finely. Keep the flame as Medium and close it with a lid for the gooseberrys to fry quickly
Goosberry Pickle

  • Cool the cooked nellikaai and then smash it lightly to remove the seeds from each nellikaai
Goosberry Pickle
  • In the pan pour the oil, and add the mustrad seeds and when the mustard seeds begins to sputter add the hing and fry for a while and then add these to the nellikaai.
  • Dry fry the fenugreek seeds/vendhayam and grind it to powder in a mixer and add it to the pickle.
  • Heat one more teaspoon of oil and add it to the pickle
  • Add the turmeric powder, red chilli powder and salt and mix it with the nellikaai and store it in a jar or bottle
Goosberry Pickle
  • Tips:
  • Instead of frying the gooseberrys in oil, we can also cook the gooseberrys in boiling water and then we can remove the seeds from the nellikaai.

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  1. The spelling of pickles in the main page is spelt as pickels... Requires a change :-)

  2. How long this pickle can be stored.

    1. Hi Rama, If you add the right amount of salt and spice that i have mentioned and if you store it in fridge, this will easily come for 1-2 months.You should stir the pickle with the spoon occasionally.

  3. The same doubt how long can this pickle be stored

  4. Dear Mami

    When you say oil, what oil do you use for this? Gingelly? Thanks!