Nellikka Achar
The sweet bitterness of gooseberry complements the spices, resulting in the delightful flavor of Nellikka Achar, which pairs wonderfully with plain rice and yogurt!
Ingredients
- 10-12 Nellikka (gooseberry)
- 2 big cloves Garlic (sliced)
- 2.5 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/4 -1/2 tsp Asafoetida (kayam)
- a pinch Fenugreek powder (refer notes)
- 1 cup Boiled & cooled water
- 1.5 – 2 tbsp Vinegar
- 1/2 tsp Mustard
- Salt
- Oil (I used Sunflower oil, refer notes)
Instructions
- Steam the washed Nellikka on high flame (after water boils) for 12-14 mins or till it starts popping. Once it's cool enough to touch, slice them. Add salt to sliced Nellikka and let it cool completely.
- Heat oil in a wide pan and crackle mustard seeds. Add sliced garlic and fry for a min. Add sliced Nellikka and cook them for 4-5 mins on low flame. Add all the powders and mix well. After 2-3 mins, add boiled and cooled water. Bring it to boil and reduce flame. Add vinegar and salt, if required.
- Continue cooking till the water is almost dried and Nellikka pieces are coated well with the masala. Do a final taste test and adjust the salt and vinegar and spice level, accordingly. Switch off the flame and let it cool completely.
- Bottle it in airtight container. Wait for a week, for the flavour to settle in, before you use it.
- Make sure you store in an airtight container in the fridge. You can store it for 3-5 months. For longer shelf life, pour heated and cooled oil on top of the pickle after bottling it.
Notes
- You will get 1 std Jam bottle size pickle from the above qty.
- You can add more fenugreek powder, if you prefer the taste.
- You can steam Nellikka in Microwave also. Steam on HIGH for 3-4 mins.
- You can also use Sesame oil instead of Sunflower oil.
Nutrition
Calories: 251kcalCarbohydrates: 56gProtein: 5gFat: 3gSodium: 4657mgPotassium: 1089mgFiber: 23gVitamin A: 1595IUVitamin C: 152.4mgCalcium: 138mgIron: 2mg
Tried this recipe?Let us know how it was!