Recipe of Homemade Nellika Achhar / Instant Gooseberries Pickle - Free Download

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We hope you got insight from reading it, now let's go back to nellika achhar / instant gooseberries pickle recipe. You can cook nellika achhar / instant gooseberries pickle using 13 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Nellika Achhar / Instant Gooseberries Pickle:

1. Use 500 gms of Gooseberries, cut into long cubes.
2. Use 2 inch of piece Ginger, chopped.
3. Use 8-10 of Garlic pods, chopped.
4. Get 3 of green Chilies chopped.
5. Take 2 sprigs of Curry Leaves.
6. Prepare 3 teaspoon of Mustard seeds.
7. Prepare 1/2 teaspoon of Turmeric powder.
8. You need 4-5 tablespoon of Kashmiri chilli powder (or regular chilli powder).
9. Use 3/4 teaspoon of Fenugreek powder.
10. You need 3/4 teaspoon of Asafetida (Hing / Kaayam).
11. Prepare 1/2 cup of Coconut oil (you can use any other vegetable oil).
12. Prepare 2-3 tablespoon of White Vinegar.
13. Prepare to taste of Rock Salt.

Instructions to make Nellika Achhar / Instant Gooseberries Pickle:

1. Wash the Gooseberries thoroughly and pat dry with kitchen towel..
2. Cut the Gooseberries into long pieces and discard the seed. Add some salt and mix well. Allow it to rest for 10 to 15 minutes. By adding salt the gooseberries will ooze out the juices, hence I avoid resting it for long time as I don’t want to ooze out all it's juices. Retain these juice for the pickle making..
3. When you are ready to make the pickle - heat 2 table spoon of coconut oil in a pan and splutter mustard seeds. When they pop up add sliced garlic, ginger and green chilies and saute till the raw smell disappears..
4. Low the flame and now add all the dry spices – turmeric powder, fenugreek powder, asafetida powder and curry leaves. Make a little paste with red chilli powder by adding some water and pour it into the pan, or you can add chilli powder directly to pan and combine well. Once the paste combines well with the other spices, add 1/4 cup hot water, including the gooseberries oozed out juice and bring to boil. Simmer till the gravy thickens..
5. Switch off the flame and add asafetida powder. also known as Hing or kayam and fenugreek powder and mix well. Allow it to cool down and then add the gooseberry pieces and mix well and finally add vinegar and give a good mix. Leave the pickles in the pan for some time, until it is completely cooled down and then transfer to a clean dried glass jar with tight lid..

Cook on medium flame, stirring now and then, till the sugar caramelizes and coated well in the gooseberry pieces. Sprinkle dry ginger powder and mix well. This pickle can be eaten as it is or served with sambar or curd rice. This is a recipe for instant gooseberry pickle which I learnt from my mother. We call gooseberries as "Nellika" in Tamil and pickle as "urga".

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