This gooseberry pickle is a delightful blend of sweet, tangy, and mildly spicy flavors that pairs beautifully with traditional South Indian meals. Fresh gooseberries are boiled to soften their tartness, then deseeded and coated in caramelized sugar, creating a glossy and flavorful base. A hint of dry ginger powder adds warmth and depth, enhancing the pickle’s unique taste. Simple to prepare and versatile, this pickle is perfect as a standalone treat or as a flavorful companion to dishes like sambar or curd rice.
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Nellikkai (Gooseberry) Sweet Pickle
6
servings10
minutes20
minutesA recipe for Nellikkai (Gooseberry) Sweet Pickle: This pickle is delightful on its own or as an accompaniment to sambar and curd rice.
Ingredients
Gooseberry – 5 to 6
Sugar – 5 tablespoon
Dry ginger powder – 1/2 teaspoon
Salt – a pinch
Directions
- Boil two cups of water in a pot and add the whole gooseberries once the water reaches a boil. Let the gooseberries cook for five minutes, then remove them from the water.
- Once cool, deseed and slice them lengthwise.
- In a kadai or non-stick pan, combine the sugar with two tablespoons of water and let the sugar dissolve.
- Add the gooseberry slices and stir thoroughly. Cook over a medium flame, stirring occasionally, until the sugar caramelizes and coats the gooseberry slices well.
- Sprinkle dry ginger powder and mix thoroughly. Allow it to cool.
- This pickle can be consumed as is or paired with sambar or curd rice.
give me a recepie for goosebery with which i can store gooseberry pickle throuhout the year.