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May 29, 2015

Neer Nellikai Recipe / Gooseberry Pickle Recipe

I love making pickles, because they transform any simple meal into a tasty one. Whenever i dont have time to make lunch, i used to have a pile of rice, curd and pickles..YUM YUM..

This pickle is my all time favourite. Grandma used to make this. But she dont add those spice powders, she make it with ginger, green chilli and gooseberry which is covered with water and salt. YUM YUM..

This pickle is so tasty, the water from the pickle is more tasty. I can drink it all by itself ..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time: 15 mins


Gooseberry - 15 to 20
Water as needed to cover the gooseberry
Salt to taste
Sugar - 1 tblspn
Turmeric Powder / Manjal Podi - 1/2 tsp

For Seasoning:
Oil - 2 tsp
Mustard Seeds / Kaduku - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp

For Roasting and Grinding:
Fenugreek Seeds / Vendayam / Methi - 1/2 tsp
Dry Red Chillies - 6 to 8
Kashmiri Dry Red Chilli - 6 to 8


Take the roasting ingredients in a pan and roast till golden. Take it in a blender and powder them.

Take gooseberry in a pot and cover with water. Add in salt and turmeric. bring it to a boil. 

Add in the powdered mix and sugar. Mix well and boil once more.

Turn off the heat. Now make seasoning by heating oil and crackling mustard and asafoetida in it. Pour this over the gooseberry and mix well.

Let this cool down. Now store this in a clean bottle in fridge.

1)Always use clean spoon and bottle while handling this pickle.
2)This pickle stays good for more than 10 to 15 days in fridge.


First lets make the spice powder..
Take fenugreek seeds in a pan

add in dry red chillies, i used kashmiri chill for colour, 
you can skip that

roast them till it turns golden

take them in a blender
crush them into a powder

Take washed gooseberry in a pan

cover it with water

add little turmeric

and some salt

put it on heat

bring it to a boil

add in the crushed powder

and little sugar

bring it to boil once 

Take it off the heat

Heat some oil in a small pan

add in mustard

and little asafoetida / hing

pour this over the pickle

Mix well

Leave this cool completely

take a clean jar

spoon the pickle in


cover it and store it fridge 

Enjoy with curd rice

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