Gooseberry Pickle is a healthy and delicious pickle powered with loads of Vitamins C in it. Indian Gooseberry is also known as Amla in Hindi and Nellikkai in Tamil. In South India, this pickle is traditionally made and stored for a very long period. Sometimes it is stored around 6 months to a year.
Nowadays this pickle can be prepared at home in small quantities as and when required. This traditional recipe, which can be prepared very easily is given by one of my friend Deepa Sundar. Gooseberry is steamed to perfection, excess water is drained using a cloth and appropriate masalas are added to give a divine taste to this pickle. Always use only sesame oil to tamper. There should be a generous amount of oil, salt, and chili powder, this makes the pickle to stay for a very long period. When prepared using this method, it can be refrigerated and used for around 6 months. The only precaution to keep in mind is, it should not retain any water after steaming.
Once prepared don’t have the pickle same day. At least, let it soak for 3 days and allow all the masala to get infused in the gooseberry. After cooking to perfection, gooseberry becomes tender and you won’t even feel the bitter taste of it.
This Gooseberry Pickle goes well with curd rice and can be had with Roti too.
- 12 Gooseberry/Nellikkai
- 1/4 tsp Turmeric powder
- 1 tsp Mustard /kadugu
- 1/2 tsp Asafoetida/hing
- 3 tsp Chilli powder
- 1 tsp Fenugreek/Vendhayam dry roast and powdered
- 2 tsp salt
- 1/2 Cup oil Sesame oil
- Keep all the ingredients ready. Wash and dry the gooseberry. Gash gooseberry on 4 sides. Using a steamer, steam gooseberry for 12-15 minutes until it gets cooked.
- Once cooked place the amla in a towel or cotton cloth and remove excess moisture from it. Now add sesame oil and bring it to medium heat. Now add mustard and let it crackle. Then add gooseberry and saute for 2 minutes in oil.
- Then add turmeric powder, chilli powder, roasted fenugreek powder, salt and cook for further 10-12 minutes. In between mix it thoroughly. Now pickle is ready.
- After steaming don't forget to drain the moisture using a cotton cloth.
- Use a generous amount of sesame oil.
- Once done, store it in an airtight container and refrigerate it.
- Whenever you want to have the pickle, use a dry spoon.
- If prepared in large quantities you can store this up to 6 months in a refrigerator.
Delicious mouth-watering Gooseberry Pickle is ready to relish along curd rice.
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