Gooseberry is known as poor man’s apple. It is healthy and we consume making nellikai thayir pachadi, both with fresh and sun dried gooseberry, neer nellikai – my favorite. I have never tasted any other gooseberry pickle. So when I saw this easy recipe in a cookbook I have, I wanted to try it out. So tried it and turned out tasty. Its very simple, you can make it in a jiffy and enjoy with our curd rice. It has only the usual pickle ingredients.
Nellikai oorugai recipe
Recipe Cuisine: Indian | Recipe Category: Condiments
Prep Time: 15 mins | Cook time: 15 mins | Makes: 1 & 1/2 cup
Prep Time: 15 mins | Cook time: 15 mins | Makes: 1 & 1/2 cup
Ingredients
Gooseberry – 15
Red chilli powder – 1/4 cup
Turmeric – 1/4 tsp
Asafoetida – 1/4 tsp
Fenugreek seeds (Roasted, powdered) – 1/4 tsp
Salt – As needed
Oil – 1/4 cup
Mustard – 1 tsp
Red chilli powder – 1/4 cup
Turmeric – 1/4 tsp
Asafoetida – 1/4 tsp
Fenugreek seeds (Roasted, powdered) – 1/4 tsp
Salt – As needed
Oil – 1/4 cup
Mustard – 1 tsp
Method
- Wash the gooseberry. Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins.
- Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.
- Heat oil in a kadai, splutter mustard. Add half the asafoetida powder to it and add the gooseberry. Fry for a minute well.
- Add red chilli powder, turmeric, salt and mix in low flame. Lastly add remaining asafoetida and methi seeds powder. mix well and switch off the flame.
Notes
- I added all together and mixed (in hurry), but recommend you to follow the steps. Do not roast the gooseberry in oil for long time.
- For more flavorful version, use red chillies – Roast red chillies, asafoetida and fenugreek seeds and powder them to add in this recipe.
- Balance red chilli powder, salt enough to suppress the gooseberry’s thuvarpu.
- I have used big variety and you can make the same with whole gooseberry without cutting.
It may take one or two day for the spices to blend together with the gooseberry. Keep refrigerated after a day or two. Serve with it’s best mate curd rice. 
Pics are too good raji..love the green setup…lovely clicks..
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Long since waited for this, thank you. How long we can use this(by refrigerating)
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Lovely pics and mouthwatering pickle..Perfect with some curd rice
2 weeks
Tried it today, but that thuvarppu taste is strong and I tried to balance it with red chilli powder but still thuvarppu taste there, can't add more chilli powder as it became spicy. What can I do? Also after cooling down can I straight away refrigerate it?
It could take a day or two for the spices to blend well. May be salt is less? Yes you can refrigerate as it cools down. If salt and oil is more, you can keep outside too I guess for a day and then keep inside.
Should check on salt, I kept out for 12 hours and refrigerated now. Will check after two days and see how it turns out with salt added (if less). Thanks for quick response.
Thanks Raji, now the taste is balanced and came out well. Tastes great with curd rice. Thank you again.
yummy :)… please give mushroom pickle recipe 🙂
Hi,
Is that You who Posted Some Recipes for Navarathiri Special in Sakthi Vikatan Magazine?
Yes
I've seen gooseberry being wiped thoroughly with clean cotton cloth after cooking and before making pickle. Is it required?
Since we are boiling this, we need not pat dry.
How many days we can keep the pickle
A month in refrigerator
Thanks Raks for posting this recipe just wonder if we boil the Amla and pour water out will it not loose all its nutrients ?
No it will not loose its nutrients in 2 mins also we boil as whole 🙂 Not sure how true, but my mom says amla retains its nutrients what ever you do. She dries it in sun and powders to keep for year's use.
Like you said, if I am roasting the chilies and fenugreek seeds means, how much do i need to add… I mean how many chilies and how much seeds?