Nellikai Oorugai | Gooseberry Pickle
A Perfect accompaniment for Curd Rice

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Adjust Servings:
250 gms Gooseberry
0.5 Teaspoon Turmeric Powder
1 Tablespoon Red Chilli Powder
1 Tablespoon Salt
0.25 Teaspoon Fenugreek Powder
3 Tablespoon Sesame oil
For Tempering
1 Tablespoon Sesame oil
1 Teaspoon Mustard Seeds
0.25 Teaspoon Asafoetida (Asafetida / Hing)

Nutritional information

2 Tbsp
4.5 g
4 g
1 g

Quick and simple to make Pickle

  • Traditional Recipes


  • For Tempering



Nellikai Oorugai , a spicy pickle made with gooseberry wedges, red chili, mustard and fenugreek powder.  The method of making gooseberry pickle is quick and simple. Very recently I shared the recipe of Nellikai Thokku.  In Thokku, we usually grate the fruit/vegetable and cook them in the oil with required spices whereas in Pickle we add the spices directly in the cut vegetable/fruit.  For thokku, either we need to grate or grind the gooseberries, but for this pickle, its simple and straightforward. Fresh gooseberries we can get in most of the Indian Vegetable shops. For the Indians who live in abroad, we don’t even get fresh gooseberry most of the times in Indian vegetable shops. So we have left with no choice of getting frozen gooseberry. Even with the frozen gooseberry, this pickle tastes good. Frozen gooseberries are available in whole and also in wedges itself. So if you get the frozen wedges, it’s just really quick and easy.

Like Lemon pickle and mango pickle, this Nellikai thokku (Amla Achar) is also one of the traditional pickle variety made in Southern India. Amla is an excellent source of Vitamin C and E.  It increases immunity and fights off free radicals. It is beneficial in preventing aging, cancer and cell damage. However, this fruit is slightly sour in taste, but it leaves sweetness in the mouth after eating it raw. It is very healthy and has the power to control many ailments. Try this very easy and quick nellikai oorugai recipe which tastes heavenly with Curd Rice. For more Traditional PickleVarieties, click here.

Video Version of Nellikai Oorugai (Gooseberry Pickle)

Nellikai Oorugai | Gooseberry Pickle


  1. Dry roast 1 teaspoon of Fenugreek seeds till they turn red color. Switch off the flame and allow it to cool and then grind it to powder. For any pickle Fenugreek powder is mandatory. It adds lots of flavor. Even for Lemon rice, Tomato rice, Tomato Chutney we can add 1/4 teaspoon of fenugreek powder
  2. Store the pickle in air-tight container and refrigerate for longer shelf life.
  3. Always use dry spoon while taking the pickle. If the spoon is wet, the pickle easily gets fungus and we can no longer use it
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10 mins


Wash thoroughly gooseberry and pat dry them and keep it ready. Heat 2 tablespoon of Sesame oil and add the gooseberries and saute in oil for couple of minutes. Then, close the pan with a lid and allow the gooseberry to cook in low flame till it is soft. For me it took nearly 10 minutes for the gooseberries to cook completely and become soft. We can also boil the gooseberries in hot water till it is soft instead of sauteing in the oil. My MIL prefers sauteing process as she believes sauteing process helps the pickle to stay fresh and have longer shelf life

5 mins

Discard Seeds

Now that the gooseberries are cooked, you can use a spoon or fork to split the gooseberry and discard the seeds. Now sauteed de-seeded gooseberries ready!

2 mins

Spice up the Gooseberry Wedges

Add turmeric powder, salt and red chili powder and give a good mix

2 mins

Tempering for Pickle

Heat rest of oil and add mustard seeds and allow it to sputter. Then, add the asafoetida and switch off the flame. Add this seasoning to the spiced Gooseberry wedges

2 mins

Final Touch

Throw in fenugreek powder and also heat up a tablespoon of sesame oil and add it to the pickle. Store it in air-tight container and refrigerate for longer shelf life



Serve the delicious Gooseberry Pickle (Nellikai Oorugai) with curd rice and slurp!!!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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9 Comments Hide Comments

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.

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