Nellikka Pickle | Gooseberry Pickle | Amla Pickle Recipe
Easy Nellikka Pickle | Gooseberry Pickle | Amla Pickle Recipe
Ingredients
- 21 Nos Gooseberry (500 gram)
- 3 Nos Dry Red chillies
- 8 Nos Green Chilli, add more if you like spicy. Adjust to your preference. പച്ചമുളക്
- 6 Tablespoon Sesame Oil / Gingelly Oil / Coconut Oil നല്ലെണ്ണ / വെളിച്ചെണ്ണ
- 1 Teaspoon Mustard Seeds കടുക്
- 1/4 Teaspoon Fenugreek Seeds
- 2 sprig Curry Leaves കറിവേപ്പില
- 2 pods Garlic (14 large garlic cloves or about 30 small cloves) വെളുത്തുള്ളി
- Salt ഉപ്പ്
- 1/2 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
- 2 Tablespoon Kashmiri Chilli Powder കാശ്മീരി മുളകുപൊടി
- 1 Tablespoon Chilli Powder (if you like less heat, replace this with Kashmiri chili powder) മുളകുപൊടി
- 1/4 Teaspoon Asafoetida Powder കായം പൊടി
- 1/2 Teaspoon Fenugreek Powder (Roasted) ഉലുവപ്പൊടി
- 6 Tablespoons Vinegar വിനാഗിരി
Instructions
- Slice garlic. If the garlic is big then you can slit it in to 3-4 pieces
Steam Gooseberries
- Wash and clean the Gooseberries/Nellika and steam gooseberry for about 10 minutes in high heat. Once it is cooked it will be soft. Use good water in the steamer so that you can reuse it later in the recipe. Some of the flavor from the gooseberry will enter the water while it is steaming. When gooseberries are cooked, they split slightly.
- Let it cool down and then cut it into small pieces. Discard the seeds. Keep the boiled water that is used for steaming
Prepare Masala For Gooseberry Pickle
- Heat a pan and add oil to it. The best oil for achar is gingelly oil because it prolongs shelf life. If you don't have gingelly oil use coconut oil.
- When the oil is hot over medium heat, add mustard seeds. When mustard starts spluttering add dry red chilies and fenugreek seeds. Fry for 10 seconds and then add garlic, 6-8 green chilies, and curry leaves. You can adjust the quantity of garlic and green chiles based on your preference.
- Saute for about 2-3 minutes over medium heat, until the garlic starts to turn light golden color (should not be brown)
- Reduce heat to LOW. Add 1/4 tsp turmeric, 1 tbsp chili powder, and 2 tbsp Kashmiri chili powder. Mix all together and roast until the raw flavor of spices settles (about 2 minutes). Add 3/4 cup saved boiled water (water we used to steam gooseberries). Increase the heat to MEDIUM.
- Add 6 Tablespoon vinegar and salt, and let it boil. Taste the Gravy and check whether you need to add more salt or vinegar. Add 1/2 tsp roasted fenugreek powder and 1/4 tsp asafoetida powder to this.
- Let the Gravy boil again for about 2-3 minutes or until the gravy is thick. Then add gooseberry pieces. Gooseberry is already cooked so there is no need to boil it again. Mix all together and turn off the heat and let it cools down.
- Transfer the cooled gooseberry pickles to dry glass bottles.
- This can be served in 2-3 days, but if you keep it longer the flavors will absorb into Gooseberry pieces and taste delicious. You can store it in the refrigerator up to 3 months.
Notes
- If you don't have a steamer, you can steam it by placing a bowl on top of boiling water in another pan.
- The taste of the pickle will be different if the spices are not roasted. When adding Kashmiri chilli powder, always sauté well. If you think the spice level is too low, roast some chilli powder in oil until the raw flavour is gone, then add it.
- Since we're adding vinegar, don't use aluminium or iron utensils to make or store the pickle. Keep the pickle in a dry container; moisture in the container will ruin the pickle. Glass bottles are better for storing pickles.
- Avoid taking the pickle with a wet spoon. To take pickles, use a dry spoon and close with the lid after use.
Pickles last longer if kept in the refrigerator. - If the fenugreek powder is not already roasted, add it along with other spice powders so it will get roasted.
- When the pickle cools down it will be thickened more