Indian Gooseberry Pickle- Kerala Style
Ingredients:
- Indian gooseberry whole – 3 nos
- Salt – as req
- Jaggery powder – 2 tsp
To temper:
- Gingelly oil – ¼ cup
- Mustard seeds – 1 tsp
- Turmeric powder – ½ tsp
- Curry leaves – few
- Kashmiri red chili powder – 1 tsp (optional)
- Red chili powder – 1 tsp
- Asafetida – ½ tsp
To grind:
- Mustard seeds – 1 tsp
- Fenugreek seeds – ½ tsp
Procedure:
- Boil the whole Indian gooseberry/nellika and cut into bite size pieces
- Dry roast the fenugreek seeds and mustard seeds; grind it into a fine powder and keep aside
- Heat ¼ cup of gingelly oil in a pan and the mustard seeds; allow it to splutter and add the turmeric powder, plain red chili powder, asafetida, curry leaves and boiled nellika/Indian gooseberry and mix well (ref pic)
- Now add about a tblsp of grounded mustard-fenugreek seeds powder along with 2 tsp of jaggery powder into it and mix well and keep the flame down and allow it infuse all masala for about 3 mins
- The instant, tasty and pickly “NELLIKA ACHAR” is ready to eat
