January 7, 2008

Gooseberry pickle

Gooseberry Pickle (Nellikai Achar)

An easy to make pickle. In Kerala, during gooseberry season, this pickle will surely find a place in any sadhya(feast). This pickle doesn't have a very long shelf life as it is with pickles as such. It stays fresh for more than a week on refrigeration.

You need

Gooseberry - 1/2 Kg

Salt - 3 tbspn

Water - 2 tblspn

Oil - 2 tblspn

Roast the below ingredients in a tablespoon of oil and powder when it cools to room temperature

Red chilly - 15 Nos. (Adjust accordingly)

Methi seeds- 2 tspn

Hing powder - 2 tspn.

First start roasting the chillies. When it is almost done, add methi seeds and hing powder.

Preparing the berries

Keep the g.berries in a vessel and pressure cook the g.berries for 3 whistles. No need to add water.

When cooled, slightly crush the berries and remove the seed. Take care that it doesnot turn mushy.

Take salt and water in a vessel and boil it for 2 minutes or more so that the salt is completely dissolved. Leave it to cool.

Add the boiled salt water, powdered chilly to the deseeded berries and mix well.

Heat 2 tblspn of oil and when cooled,pour over the pickled berries and transfer to airtight bottles.

This is the first time I am participating for any event in blogosphere. Being a Keralite, I am more than happy to sent in this entry to RCI-Cuisine of Kerala hosted by Jyothsna of CurryBazaar.

1 comment:

  1. Thankyou for your entry and congratulations on your first post!:)


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