The sweet bitterness of gooseberry works well with the spices to make this gorgeous tasting pickle of Nellikka Achar that is great with some plain rice and yogurt!
Pickles are staples in all Indian homes. Whether it is home made or store bought, there is always at least one kind of pickle. In the Northern parts of India, pickle is mostly an extra dip for rotis or parathas, along with whatever curry you have on the side. Where as in the South, it is mostly an accompaniment to rice, and best enjoyed with some rice and yogurt as the final course of the meal.
This version of Nellikka Achar or Gooseberry pickle is from the South, predominantly from Kerala and features in the traditional festive meal of Kerala Sadya.
I am a huge fan of pickles, both home made and store bought and frequently make this almost instant Nellika Achar and the instant Mango Pickle or Kadumanga Achar, at home. I use the frozen gooseberry slices you get in the Indian store and it works really well for this pickle. You just have to refrigerate it, right after it has cooled down and it will easily last for 10 days to 2 weeks.
Nellikka Achar - Kerala Style Gooseberry Pickle
- 4 tablespoon gingelly oil / sesame oil
- 11/2 cups gooseberries pitted and sliced in quarters
- 1 teaspoon brown mustard seeds
- 1 teaspoon crushed methi / fenugreek seeds
- ¼ teaspoon asafetida
- 3 teaspoon salt
- 3 teaspoon red chilli powder
Don't forget to check out Step-by-step instructions with photos in the body of the post above
- Rinse and drain the gooseberries. Pat them dry and keep aside.
- Heat the oil in a heavy bottomed pan. Add the mustard seeds, once they splutter, add the asafetida and crushed fenugreek to it.
- Almost immediately add the gooseberries. We dont want the fenugreek to burn.
- Add the salt and red chilli powder and cook till the gooseberries are soft, about 10 mins.
- Cool to room temperature and store in a glass jar. Refrigerate for up to 2 weeks and always use a dry spoon to take the pickle out.