Nellikai Urugai

Pickle made from Indian Gooseberry


  • 1/4 kilogram Indian gooseberries
  • 1 1/2 teaspoons Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Salt (or more to taste)
  • 1/2 cup Oil
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida powder
  • 2 sprigs Curry leaves
  • 1/3 teaspoon Powdered fenugreek seeds
  • 1 tablespoon Powdered jaggery


  1. Wash the gooseberries, and then steam-cook them until they are cooked but still firm.
  2. Section them by hand and de-seed them.
  3. Add the chilli powder, turmeric powders and salt to this. Toss well till evenly coated and keep aside.
  4. Heat the oil in a pan. Splutter mustard seeds. Add the asafoetida, curry leaves and gooseberries segments.
  5. Stir occasionally and let it cook for about 5 to 10 minutes.
  6. Now add the powdered fenugreek and the jaggery and mix well.
  7. Turn off the heat and let the pickle cool.
  8. Store in clean glass jar in cool place.

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