Nellikka...yummm..all at home just love nellikka..be it raw or cooked..we make nellikka juice, nellikka chamnanthi and this pickle is the most wanted one.Amma makes two types of nellikka achar.We, as kids used to call vella(white) nellikka achar and chuvappu(red) nellikka achar.We love both the versions.
I chose this nellikka achar as my first post since its my Amma's favourite. So straight on to the recipe.
Nellikka Achar
Ingredients
Nellilka/Gooseberry - 12-15 nos.
Red Chilli powder -2-3 tblsps(i used kashmiri chilli powder)
Turmeric powder-1/2 tsp
Fenugreek powder-1/2 tsp
Vinegar-1/4 cup
Garlic-15 cloves roughly chopped
Curry leaves-2 sprigs
Mustard seeds-1 tsp
Oil -as needed to temper
Salt - to taste
Method
Boil gooseberries in salted water for 2-3 minutes until soft.Strain water and keep aside to cool.You can steam them too.Some people slightly saute them in a tablespoon of gingely oil.But i prefer this way.Pit the seeds and make it small pieces.I chose big variety gooseberries.If you are using small ones, use them whole.No need to take the seeds in that case.
Heat oil in a kadai and splutter mustard seeds.Add curry leaves and then add garlic and saute till it becomes slightly golden.Lower the flame and add the powders one by one. Fry for one minute without burning and add salt.Now add vinegar and bring it to a boil.Add the nellikka pieces and mix well till all the masala gets coated on the nellikka pieces.Check for salt.Keep it undisturbed till it comes to room temperature and then store in airtight container. This will keep good for long if handled carefully and always use a dry sppon for scooping out pickle. This pickle tastes best after 2-3 days.
Balance the gooseberry taste with vinegar and salt.Thats the trick..tasty,yummy gooseberry pickle is ready.
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