Gooseberry(Nellikaai) Pickle

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.

Post a Comment

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

How long this pickle can be stored.

The same doubt how long can this pickle be stored

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.

Dear Mami

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



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