Gooseberry Pickle

Gooseberry Pickle/Nellikka Achar

Gooseberries – 20 fresh or frozen
Salt – to taste
Red chilli powder – 2 tbsp (adjust to your taste, I used Kashmiri chilli powder, the less hot variety)
Fenugreek seeds – 1 tsp
Garlic – 3 tbsp, chopped
Ginger – 3 tbsp, chopped
Green chillies – 6 to 8, sliced
Curry leaves – a few
Mustard seeds – 1 tsp
Gingelly oil – ½ cup
Vinegar – 4 tbsp or more

Roast and powder the fenugreek seeds.
Wash the gooseberries and steam cook until soft, about 5 minutes. Or you may cook them in boiling water. Let them cool. Remove the seeds and cut into pieces. Sprinkle salt and set aside.

Heat gingelly oil and add the mustard seeds. Let them splutter. Add garlic, ginger, green chillies, and curry leaves. Stir and cook for a minute. Add chilli powder and fenugreek powder. Add gooseberries. Stir well and turn off the stove. Add vinegar and mix well. Let the pickle cool, and transfer into a dry glass jar.

Uppilitta nellikka/Salted gooseberries