Nellikai Thokku , a spicy and yummy pickle made with grated gooseberry, red chili, mustard and fenugreek powder. The method of making Thokku is slightly different from making Pickle (though Thokku is also a type of pickle). 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. There are few other differences, but this is one of the key difference. This instant Nellikai thokku, an easy to prepare pickle recipe which gets ready in less than 20 mins. 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.
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 thokku recipe which tastes heavenly with hot rice and ghee and also a best accompaniment for Curd Rice. For more Traditional Pickle Varieties, click here.
Recipe Card to make Nellikai Thokku
Nellikai Thokku | Goosebery Thokku | Amla Thokku
Ingredients
- 250 gms Gooseberry
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Salt
- 1 pinch Asafoetida (Asafetida / Hing) a Generous Pinch
- ¼ teaspoon Fenugreek Powder
- 4 tablespoon Sesame oil
For Tempering
- 2 tablespoon Sesame oil
- 1 teaspoon Mustard Seeds
Instructions
Sauteing Gooseberry
- 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.
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!
Grinding Process
- Take the de-seeded Gooseberries in a mixer jar and grind it to a coarse paste. I would recommend to use the Pulse mode for grinding and that way the pickle will not be so smooth. Its completely ok to have some chunks.
Tempering Process
- Heat rest of oil and add mustard seeds and allow it to sputter. Then, add the asafoetida and turmeric powder.
Time to spice up Gooseberry
- To the pan, then add the ground Gooseberry paste. Then, add the salt and red chilli powder and mix everything well. Adjust the salt and chili powder as per the sourness of the gooseberry.
Cook with Spices
- Cook the thokku for 5 mins in low flame. We can add more oil if the thokku is very dry. Then finally add fenugreek powder and mix well and switch off the flame.
Store and Serve!
- Store the delicious Nellikai Thokku (Gooseberry pickle) in an air-tight container. Always use dry spoon to serve. Refrigerate to save its freshness and to increase the shelf life.
Video
Nutritional Info
Method with step by step pictures
SAUTEING GOOSEBERRY
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.
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!
GRINDING PROCESS
Take the de-seeded Gooseberries in a mixer jar and grind it to a coarse paste. I would recommend to use the Pulse mode for grinding and that way the pickle will not be so smooth. Its completely ok to have some chunks.
TEMPERING PROCESS
Heat rest of oil and add mustard seeds and allow it to sputter. Then, add the asafoetida and turmeric powder.
TIME TO SPICE UP GOOSEBERRY
To the pan, then add the ground Gooseberry paste. Then, add the salt and red chilli powder and mix everything well. Adjust the salt and chili powder as per the sourness of the gooseberry.
COOK WITH SPICES
Cook the thokku for 5 mins in low flame. We can add more oil if the thokku is very dry. Then finally add fenugreek powder and mix well and switch off the flame.
STORE AND SERVE!
