When I see a jar of pickle, all I can think of is tradition passed on through generations. A wallop of sweet, spicy, sour and salty flavors – all packed in one spoonful.
My interest and love for preparing pickles comes from my parents. Whether it’s making Maavadu (baby mango), Nellikai (Gooseberry) or Elumicchai (Lemon) pickle, my father will land up at the market when the vegetables / fruits are in season, to hand pick the best of the lot and patiently prepare them over the next few weeks.
Gooseberry (also known as Amla / Avla / Nellikai) is packed with a lot of goodness and has numerous health benefits. Gooseberry pickle has a spicy and sour taste, and is relatively easy and quick to prepare. It goes best with curd rice, but it can also be had with idli, dosa, upma or rice.
⏱️ Preparation time: 10 mins
🥘 Cooking time: 20 mins
⏳ Total duration: 30 mins
Type of meal: Pickle
Cuisine: South Indian
🍽️ Makes approx. 250 gms of pickle
Ingredients:
- Gooseberry: 250 gms (about 12)
- Gingelly (Sesame) oil: 1/4 cup
- Fenugreek seeds: 1 tsp
- Mustard seeds: 2 tsp
- Asafoetida powder: 1/4 tsp
- Turmeric powder: 1/2 tsp
- Red chilli powder: 1 – 2 tbsp
- Salt as per taste
Instructions:
- In a pan, kept on low heat, dry roast fenugreek and mustard seeds for about 3 – 5 mins till you get the aroma.
- Let it cool down and then grind to a fine powder.
- Wash the gooseberries and pat them dry. Cut into small pieces and keep them ready.
- In a wok, add 2 to 3 tbsp gingelly oil and once the oil becomes hot, add 1 tsp mustard seeds.
- Let the seeds crackle and then add the diced gooseberries and sauté for about 8 to 10 minutes till it becomes soft.
- Add 1/2 tsp turmeric powder, 1/4 tsp asafoetida powder and salt and cook for another 3 to 5 mins.
- Now, add 1 tsp of ground fenugreek & mustard powder and red chilli powder and stir well.
- Cook for another 5 mins and then switch off the flame.
- Keep aside and let it cool down. Cover it only after it completely cools down.
- Next day taste the pickle. Adjust salt and red chilli powder as per taste and spice levels. Add 3 to 4 tbsp of gingelly and mix well.
- Transfer the contents into a clean and dry ceramic jar or glass bottle and store it in the refrigerator.
- Take the desired quantity of pickle in a small cup using a dry spoon for regular use. It stays good for about a month when stored well in the refrigerator.
- Your pickle is ready for use and can be had with rice, idli, dosa, upma or paratha.
Notes:
- Ensure that while dry roasting the mustard and fenugreek seeds, it does not burn.
- Do not cover it with a lid as otherwise water droplets will form and fall into the pickle.
- Gingelly oil and salt act as a preservative and help in preserving it for the longer period of time.
