Homemade Gooseberry Pickle (Nellikai Oorugai)

        

 

Preparation time : 10 minutes 

Cooking time : 10 minutes

Ingredients.

1. Gooseberries - 1 cup (smaller variety)

2. Sesame oil - 1/2 cup

3. Mustard seeds - 1/4 teaspoon (for seasoning)

4. Broken red chillies - 2

5. Red chilli powder - 2 1/2 teaspoons

 

6. Salt - 1teaspoon 

For podi.

1. Fenugreek seeds - 1/4 teaspoon 

2. Mustard seeds - 1/4 teaspoon 

    

Method.

1. Wash gooseberries and wipe them dry with a cloth. 

2. Dry roast mustard seeds and fenugreek seeds. When cool, grind them together in a mortar and pestle and keep aside for later use.

3. Place a cooking pan on medium flame and add 1/2 a cup of sesame oil. When oil becomes hot, add mustard seeds and broken red chillies. When mustard seeds crackle, add gooseberries and sauté. Decrease the flame and let gooseberries cook in oil.

4. When gooseberries are half done, add red chilli powder and salt. Mix thoroughly and cook for some more time till gooseberries become soft and the masala blends well with the contents in the pan. 

5. Remove pan from fire and cool. Add mustard and fenugreek podi and mix thoroughly. 

6. Start using pickle after 2 days. Refrigerate the pickle for prolonged use.