Quick and simple to make Pickle
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.
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
Spice up the Gooseberry Wedges
Tempering for Pickle