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Nellikkai (Gooseberry) Instant Pickle

Gooseberry instant 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.

Nellikkai (Gooseberry) Instant Pickle

Recipe by S Kamala
Recipe rating: N/A
Course: PickleCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn 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!


  • 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


  • 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.

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