GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

     A few years back when I saw the tree in my neighbour's backyard loaded with a lot of Gooseberries, I had collected a huge batch and prepared lots of preserved Gooseberries & Pickles.  They were literally wondering whether the fruit was edible. Me, with my language skills(?!!!), couldn't explain any further. And for my dismay, that was the only time the tree yielded, and it withered off after it.
     So a trip to Little India in Singapore & Kuala Lumpur is incomplete without a batch of Gooseberries.  I love Gooseberry pickles and as a common scenario, the very next day of our trip I would prepare Gooseberry Pickles.  Gooseberry pickles can be prepared in two ways, one method is by using the preserved Gooseberries which are well seasoned and would have turned soft. Pickling gets easier this way.
     Alternatively, Gooseberry Pickles can be prepared in an instant method, where fresh Gooseberries are steamed for about 20-30 minutes or until they turn soft & cooked. Then follow the suit with the preparation of Pickle.
  This Gooseberry Pickle is loaded with a combination of tastes and flavours & it is equally spicy.  Gooseberry Pickle goes well with Curd Rice or simply serve a smidgen of this Gooseberry Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.



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Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Cooking Time(With Preserved Gooseberries) - 15-20 Minutes
Cooking Time(Instant Gooseberry Pickle) - 30 - 45 Minutes
Maturing Time - Immediate

 

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

GOOSEBERRIES/AMLA/AMALAKI/NELLIKKAI

 

INGREDIENTS :

Gooseberries - 500 Gms.
Gingelly(Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Tspn
Turmeric Powder - 1 Tspn
Red Chilli Powder - 3 -4 Tbspn
Asafoetida - 1/2 Tspn
Fenugreek Seeds Powder - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn
Vinegar - 2 Tbspn

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

PRESERVED GOOSEBERRIES - GOOSEBERRIES IN BRINE

• Drain the Gooseberries from the brine.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat Oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add the Gooseberry Cloves along with some Salt and mix well.
• Cook the Pickle on a low flame for few minutes.
• Finally, add powdered  Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
• Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.
• Gooseberry Pickle/Nellikkai Urugai/Achar tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Kanji/Porridge).
• Serve a smidgen of Gooseberry Pickle/Nellikkai Urugai/Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

 

METHOD 2 :

Instant Gooseberry Pickle :

• Clean, Wash and pat dry the Gooseberries.
• Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
• Allow it to cool.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat Oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add the Gooseberry Cloves along with some Salt and mix well.
• Cook the Pickle on a low flame for few minutes.
• Finally, add powdered  Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
• Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.

 

NOTES :

• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Gooseberry Pickle/Nellikkai Urugai/Achar, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Gooseberry Pickle/Nellikkai Urugai/Achar.
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly,  Gooseberry Pickle/Nellikkai Urugai/Achar can last for a month at room temperature and up to a year in the refrigerator.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.