Nellikka Achar - Kerala Style Gooseberry Pickle
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!
Servings 1 cups
- 4 tbsp gingelly oil / sesame oil
- 11/2 cups gooseberries pitted and sliced in quarters
- 1 tsp brown mustard seeds
- 1 tsp crushed methi / fenugreek seeds
- 1/4 tsp asafetida
- 3 tsp salt
- 3 tsp red chilli powder
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.
Calories: 251kcal | Carbohydrates: 56g | Protein: 5g | Fat: 3g | Sodium: 4657mg | Potassium: 1089mg | Fiber: 23g | Vitamin A: 1595IU | Vitamin C: 152.4mg | Calcium: 138mg | Iron: 2mg