Gooseberry Pickle/Nellikka Achar
A delicious and tangy gooseberry pickle, perfect as a side dish to complement rice. This traditional Kerala and Malabar cuisine pickle is made with fresh gooseberries, spices, and coconut oil.
Ingredients
- 500 gms Gooseberry
- 2 tbsp Ginger (Crushed ginger)
- 5.5 unit/count Garlic cloves
- 3.5 unit/count Green chillies (Finely chopped)
- 1 handful Curry leaves
- 1 tbsp Salt
- 1 tsp Turmeric powder
- 1 tbsp Red chilli powder
- 3 tbsp Coconut oil
- 1 tsp Mustard seeds
- 0.5 tsp Fenugreek seeds
- 4 tbsp White Vinegar
- 1 cup Water (For boiling gooseberries)
Instructions
- 1Cut each gooseberry into six equal parts after removing the seed. Repeat for all gooseberries.
- 2Place the gooseberries in a pan, add water and salt, and bring to a boil. Cook for 10 minutes until the gooseberries are soft. Drain the water completely and set aside.
- 3In another pan over low heat, add coconut oil. Once hot, add mustard seeds, fenugreek seeds, curry leaves, ginger, garlic, and green chillies. Stir well to combine.
- 4Add the boiled gooseberries to the spice mixture. Stir in turmeric powder, red chilli powder, and salt. Mix thoroughly and turn off the heat.
- 5Add vinegar to the mixture and stir well. Adjust salt to taste. The gooseberry pickle is now ready to serve.
Nutrition Facts
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