Nellikka Achar ||Goose Berry Pickle || Traditional Method ||Ep No : 69

 Goose berries are spiced up with certain spices and its an yummy combination for rice and porridge.Usually gooseberry pickles are watery, but this version  is the gravy covered thickly over the gooseberries so that you can enjoy the taste of every spices perfectly.When it mixed with hot rice , this itself can be a side dish .After having the pickle , drink water so that it gives  sweetness to the tongue and smells great your finger if enjoyed food with hands.Moreover , gooseberries has medicinal value too. It helps in preventing anaemia among children and pregnant women.Better to reduce the amount of salt while preparing for pregnant women to prevent Gestational Induced Hypertention.



 Here's an yummy recipe of Gooseberry pickle in traditional way.

For that take 2 kg gooseberries , remove its leaves and branches , wash and drain well.

Transfer the washes gooseberries to an earthen pot , add 3 fistful of Bird's eye chilies ., 2 big spoon of crystal salt and half glass of water.

Keep on high flame and bring to boil.

When it boils, shake the earthen pot , so that the gooseberries in the upper part goes down and those from lower part come up.

Cover with lid and switch off the flame.

Allow to rest for one day .

On the next day , keep a pan and heat 6 pieces of Asafoetida.

When asafoetida becomes hot and soft take out from the vessel.

To the heated pan , add 2 tablespoon of fenugreek seeds and roast well.

When fenugreek turns brown colour , switch off the flame.

Grind roasted fenugreek seeds and asafoetida and make it fine powder.

Switch on the flame , and keep a vessel, add 100 ml gingelly/seaseme  oil.

When oil gets hot, add a tablespoon of mustard seeds, when it splutters, add 5 bulbs of garlic and a small piece of chopped ginger to it and roast well.

Now switch off the flame and add quarter tablespoon of turmeric powder , 6 tablespoon of chili powder.

Add powdered fenugreek and asafoetida to it and mix well.

Put the boiled gooseberries to it and mix well.

Transfer to the earthen pot again.

Take 3 big spoonful of vinegar and boil it.

When vinegar boils, switch off the flame and allow to cool.

Add boiled and cooled vinegar to the pickle , shake well , cover with a clean cloth .

Close the pot with a lid .

Keep the pot in a dry and warm place for 2 days and then transfer the pickle to a glass container or a clay pot and store in refrigerator.

Serve with rice or hot porridge.  



Ingredients 

Fresh Gooseberries - 2 Kg

Bird's Eye Chili - 3 Fistful

Crystal Salt - 2 Big Spoon

Water - Half Cup

Asafoetida - 6 Small Pieces

Fenugreek Seeds - 2 Tablespoon

Gingelly/ Seaseme Oil - 100ml

Turmeric Powder - Quarter Tablespoon

Red Chili Powder - 6 Tablespoon

Vinegar ( Preferably Natural Vinegar ) - 3 Big Spoon



More Yummy Pics Of Nellikka Achar / Gooseberry Pickle








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