Nellikai Thokku Recipe with step by step pictures. Delicious spicy gooseberry thokku made with gooseberry, chilli powder, gingelly oil and spices.
Nellikai Thokku Recipe
When i found a huge bag full of gooseberries arrived from our relatives house, i was quite excited to see that. They all are homegrown and juicy. My mother asked me to do something with that before it all goes bad. Because there were tons of them which cannot be finished just by eating on its own. So i decided to try my hands on some of my favourite recipes. I made this one and also a gooseberry juice which i will post soon.
This is one of the thokku which i invented, it is sweet, sour, spicy and a little bitter from the gooseberry. This taste great with curd rice in my opinion. When i finished making it, everyone was licking the kadai. My perimma took a jar for her and she liked it a lot. I hope you will love it too.
Ingredients for Making Nellikai Thokku Recipe
- Gooseberry / Amla / Nellikai - 30 Medium ones
- Oil - ¾ cup
- Mustard Seeds / Kaduku - 1 tsp
- Fenugreek Seeds / Methi / Vendayam - 1 tsp
- Asafoetida / Hing / Kaya Podi - ½ tsp
- Chilli powder - 6 tblspn or to taste
- Salt - 5 tblspn or to taste
- Jaggery / Sarkarai - ¾ cup or to taste
How to Make Nellikai Thokku Recipe
- Take Amla in a pot and cover them with water. Cook them for 15 mins till they are cooked. Drain them and separate them from seeds. Take them in a blender and make into a puree.
- Heat oil in a kadai. Add in mustard, fenugreek seeds, asafoetida and let them sizzle.
- Add in chilli powder and mix well with the oil.
- Add in pureed Amla and toss well with the oil.
- Now add in salt, jaggery and mix well.
- Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins
- Now switch off the flame and let them cool down.
- Store in an air tight container in fridge.
- Serve with rice and curry or curd rice.
📖 Recipe
Nellikai Thokku Recipe | Gooseberry Thokku Recipe
Ingredients
- Gooseberry / Amla / Nellikai - 30 Medium ones
- Oil - ¾ cup
- Mustard Seeds / Kaduku - 1 tsp
- Fenugreek Seeds / Methi / Vendayam - 1 tsp
- Asafoetida / Hing / Kaya Podi - ½ tsp
- Chilli powder - 6 tblspn or to taste
- Salt - 5 tblspn or to taste
- Jaggery / Sarkarai - ¾ cup or to taste
Instructions
- Take Amla in a pot and cover them with water. Cook them for 15 mins till they are cooked. Drain them and separate them from seeds. Take them in a blender and make into a puree.
- Heat oil in a kadai. Add in mustard, fenugreek seeds, asafoetida and let them sizzle.
- Add in chilli powder and mix well with the oil.
- Add in pureed Amla and toss well with the oil.
- Now add in salt, jaggery and mix well.
- Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins
- Now switch off the flame and let them cool down.
- Store in an air tight container in fridge.
- Serve with rice and curry or curd rice.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Nellikai Thokku Recipe Step by Step Pictures
 |
| Take all your ingredients |
 |
| You need some fresh and firm gooseberry |
 |
| Add them to water and boil it |
 |
| Cover and cook |
 |
| Cook for 15 mins till the gooseberry is cooked |
 |
| Drain them |
 |
| Separate them from seed |
 |
| Add it to blender |
 |
| Make it into a puree |
 |
| Heat oil in a kadai |
 |
| Add in mustard and fenugreek seeds |
 |
| Add in asafoetida |
 |
| chilli powder |
 |
| Mix well |
 |
| Add in the pureed amla |
 |
| Mix well in the masala |
 |
| Add in salt |
 |
| And jaggery |
 |
| Mix this well |
 |
| Keep this cooking... |
 |
| Keep cooking till oil separates |
 |
| Cool down and store in air tight container |
Chandrani Banerjee
Khatta mitha chutney looks yummy.
Laxmi
wow.. like its color.. i make it quite similar except for the jaggery.. will try it adding it sometime.. 🙂
nayana
Such a mouthwatering chutney, good to have it handy in house a rich source of vit C . for how many days does it stay good ? Todays post : http://nayanas-kitchen-kreations.blogspot.in/2013/05/eggless-pinacolada-doughnuts.html
Hamaree Rasoi
Chutney looks simply delicious and mouthwatering. Excellent preparation.
Deepa
ramachandran narayanasamy
the pickle looks tempting.
Aarthi
@nayanaYou can keep in the fridge for more than a month. Just use clean spoons everytime you use them
nayana
Thanks Aarthi , planning to make it soon...
priscilla
Very tasty...I tried it today...thanks for the recipe..
Gurpreet Saharan
hey aarthi, i read all ur recipies n tried all with organic amla. all came out mouthwatering, please suggest something for preparing amla candies too....both khatti chatpati and sweet too, pleaseeeeeee..........
ratty
Looks lovely...am following your thokku recipe now..Thanks for putting it up.
Radha
suji
Hii aarthi... I have tried this recipe a couple of days back.. and it was so tasty and i kept it in the fridge....
Thanku so much for this recipe and aarthi... all the recipes are so good...i ll try everything 🙂 ..u r making evrything easier
sudha
Hi, superb. Thanks for ur recipe.
Is itcompulsory to add jaggery or can we skip it? Please tell me.
Aarthi
@sudhaYou have to add it.
sudha
Thx aarthi. I tried it out and its really superb.
Unknown
Super reiepe .Amala thokku tastes. Very yummy .thank you very much. Good luck for your efforts
Gurpreet Kaur
Mine become little bitter, any suggestion to correct it
Aarthi
@Gurpreet Kauradd little more sugar
ramsvs
EXCELLENONE
T RECIPE WITH SIMPLE PROCEDURE WITH ADEQUATE PICTURES. GOOD HEALTHY
Srividhya
Hi Aarthi,
I tried ur recipe, it was tasty. But after two weeks there is small white spots very tiny, I can see inside the bottle. It doesn't seems like fungus. What it may be?
Aarthi
it might be fungus. if you are using wet spoon it might cause fungus.