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Home » PICKLES » Nellikai oorugai recipe | Gooseberry pickle

Nellikai oorugai recipe | Gooseberry pickle

August 28, 2015 by Raks Anand 21 Comments /

Nellikai oorugai recipe

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

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


Method

  1. Wash the gooseberry. Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins.
  2. 1-wash-boil

  3. Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.
  4. 2-pit

  5. Heat oil in a kadai, splutter mustard. Add half the asafoetida powder to it and add the gooseberry. Fry for a minute well.
  6. 3-temper

  7. 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.
  8. 4-done

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.
gooseberry-pickle

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Filed Under: PICKLES

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Reader Interactions

Comments

  1. Subashini

    August 28, 2015 at 11:05 am

    Pics are too good raji..love the green setup…lovely clicks..

    Reply
  2. Thilak saravanan

    August 28, 2015 at 1:15 pm

    This comment has been removed by the author.

    Reply
  3. Thilak saravanan

    August 28, 2015 at 1:17 pm

    Long since waited for this, thank you. How long we can use this(by refrigerating)

    Reply
  4. Thilak saravanan

    August 28, 2015 at 1:19 pm

    This comment has been removed by the author.

    Reply
  5. Thilak saravanan

    August 28, 2015 at 1:19 pm

    This comment has been removed by the author.

    Reply
  6. Kaveri Venkatesh

    August 29, 2015 at 1:21 am

    Lovely pics and mouthwatering pickle..Perfect with some curd rice

    Reply
  7. Raks anand

    August 29, 2015 at 12:58 pm

    2 weeks

    Reply
  8. Thilak saravanan

    September 2, 2015 at 11:48 am

    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?

    Reply
  9. Raks anand

    September 2, 2015 at 11:51 am

    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.

    Reply
  10. Thilak saravanan

    September 3, 2015 at 1:50 am

    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.

    Reply
  11. Thilak saravanan

    September 8, 2015 at 5:31 am

    Thanks Raji, now the taste is balanced and came out well. Tastes great with curd rice. Thank you again.

    Reply
  12. suguna murugesan

    October 5, 2015 at 12:25 am

    yummy :)… please give mushroom pickle recipe 🙂

    Reply
  13. Anonymous

    October 19, 2015 at 3:04 pm

    Hi,
    Is that You who Posted Some Recipes for Navarathiri Special in Sakthi Vikatan Magazine?

    Reply
  14. Raks anand

    October 19, 2015 at 3:07 pm

    Yes

    Reply
  15. Sudesh Kumar

    February 17, 2016 at 9:50 am

    I've seen gooseberry being wiped thoroughly with clean cotton cloth after cooking and before making pickle. Is it required?

    Reply
  16. Raks anand

    February 17, 2016 at 9:51 am

    Since we are boiling this, we need not pat dry.

    Reply
  17. Unknown

    August 3, 2016 at 6:46 am

    How many days we can keep the pickle

    Reply
  18. Raks anand

    August 3, 2016 at 7:44 am

    A month in refrigerator

    Reply
  19. Unknown

    October 27, 2017 at 3:53 am

    Thanks Raks for posting this recipe just wonder if we boil the Amla and pour water out will it not loose all its nutrients ?

    Reply
  20. Raks anand

    October 27, 2017 at 4:00 am

    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.

    Reply
  21. Sindu Mani

    July 21, 2020 at 4:21 pm

    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?

    Reply

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