Instant Nellikkai pickle is a quick and easy recipe that involves marinating gooseberries in a flavorful blend of spices and seasonings. Here’s a simple recipe to make gooseberry instant pickle. Allow the pickle to sit for at least 2-3 hours to let the flavors develop before consuming. Enjoy your homemade gooseberry instant pickle with rice, roti, or any other dish of your choice. Remember to store it in the refrigerator once opened and consume within a few weeks.
This Instant Nellikkai pickle is a delightful way to enjoy this tangy fruit. Start by boiling whole gooseberries in salted water with turmeric for five minutes, then let them rest. Once drained, remove the seeds by pressing or slicing the fruit, and season the pieces with salt, red chili powder, and asafetida.
Next, lightly roast fenugreek seeds, crush them into a fine powder, and set aside. In a pan, heat oil and crackle mustard seeds before adding the seasoned gooseberries. Stir-fry briefly and mix in the fenugreek powder for added flavor. The pickle is ready to enjoy and can be stored in the refrigerator for up to ten days. For larger gooseberries, simply cook them longer and chop into smaller pieces before proceeding with the recipe.
Instant Nellikkai Pickle Recipe
Instant Nellikkai Pickle
10
servings5
minutes15
minutesLearn how to make a delicious and simple gooseberry instant pickle with this easy recipe. Marinate gooseberries in spices for a few hours for maximum flavor. Enjoy with your favorite dishes!
Ingredients
Gooseberry – 5
Turmeric Powder – 1/4 teaspoon
Chilli Powder – 1/2 teaspoon
Asafoetida Powder – a pinch
Fenugreek seeds – 1/2 teaspoon
Gingelly Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Salt – 1/2 teaspoon or as per taste
Directions
- Boil two cups of water in a vessel and add the whole gooseberries, a pinch of salt and turmeric powder. Cook for five minutes, then turn off the heat and cover the vessel with a lid. Let it rest for a few more minutes.
- Drain the gooseberries and remove the seeds. You can do this by gently pressing the top of each gooseberry until the seed pops out and the pods separate. Alternatively, you can use a knife to cut out the seed and slice the gooseberry lengthwise. Season the gooseberry pieces with salt, red chilli powder and asafotida powder and toss well.
- Heat a teaspoon of oil in a kadai and lightly roast some fenugreek seeds. Transfer them to a mortar and pestle or a spice grinder and crush them into a fine powder.
- In the same kadai, heat the remaining oil and add some mustard seeds. When they start to crackle, add the seasoned gooseberry pieces and stir-fry for a few seconds. Sprinkle the fenugreek powder over them and mix well.
- Enjoy your gooseberry pickle, which can be stored in the refrigerator for up to ten days.
- Tips
- For large gooseberries, cook them longer and chop them into smaller pieces before making the pickle in the same way.
Its very delicious also.. i tried it many times and stored it also..
I tried this sweet Nellikkai pickle.. its very different taste..
fine..
Hi Thannu and Thilaga,
Thank you for visiting my site and posting your comments.
Hi Kamala,
One of my friends recommended your web site and I am really impressed. I have tried few of your recipes and they turned out to be delicious. Thank you for providing some good recipes and good job on maintaining a very nice website.
Hi,
Thank you for visiting my site and your comments.
please tell me how to prepare pickle with green pepper
Hi Kamala Aunty,
I tried this recipe for my mother and she liked it very much. In fact, she told me it tasted just like how my grandmother ( her mother ) used to make it!!
Hi Ankhita,
Thank you for the feedback. I am really glad to note that this recipe resembled like your grandmother’s.
Hi,
I tried many nellikai recipes from ur site,everything is a hit. This pickle is super duper hit.
Thank you Keerthana for your kind feed back.