Gooseberry/nellikai/awla pickle recipe

         I am not a big fan of pickles.But I do love to make instant ones with raw mangoes or gooseberries/amla or even some vegetables.I had once tasted with carrots at my friend's place at Aurangabad. I had noted down the recipe and promptly kept with my other recipe books. I had got some gooseberries recently and was looking for a recipe when I remembered this carrot pickle recipe. I found it hidden in my recipe book. I followed the same for the gooseberries. It was quite good and went very well with chapatis , khichdi ,curd rice etc. The good thing is you can add very little oil, but of course , you cant store it more than a week. I will be trying with carrots soon.

      I also found a similar recipe at Jeyashri's space too.

Other pickle recipes here-

* Nellikai thokku

*Onion thokku

*Orange pickle

Gooseberry/nellikai/awla pickle recipe
Gooseberry/nellikai/awla pickle recipeI am not a big fan of pickles.But I do love to make instant ones with raw mangoes or gooseberries/amla or even some vegetables.I had once tasted with carrots at my friend's place at Aurangabad. I had noted down the recipe and promptly kept with my other recipe books. I had got some gooseberries rece...

Summary

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  • Cuisineindian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time15 minutesPT0H15M
  • Total Time30 minutesPT0H30M

Ingredients

Nellikai/gooseberries/awla- .
5 to 6 nos
Green chillies- chopped fine
1
Ginger- small pieces chopped fine
1
Mustard seeds
1tsp
Methi/fenugreek  seeds
1tsp
Sesame oil
1tbsp
Curry leaves- leafs to small bits
3-4 pinched
Salt
1tsp
Turmeric powder
1/2tsp
Red chilly powder
1tsp

Steps

  1.        Boil the berries in water for around 10 minutes. The skin peels off and cracks a bit. Drain the water. Peel off the remaining skin. Chop into small pieces and place in a big bowl. Add the ginger bits and green chillies.
  2.       Grind the mustard seeds and fenugreek seeds into a coarse powder. Heat oil in a small kadai. Add the coarse mustard fenugreek powder.Then add the curry leaves. Next add salt, turmeric powder and red chilly powder. Heat for around 1-2 minutes.
  3.        Add this oil mixture to the awla- ginger mixture. Mix everything  until well combined.

 Store in refrigerator.It may stay good for around 4-7 days.