This is a simple instant pickle recipe passed down from generations. Kerala is blessed with Jack fruits, Mangoes and Gooseberries. Mangoes has been used in a variety of ways in Curries, Chutneys and Pickles, whereas Gooseberries is limited to putting in Brine, Pickles and Chutneys. So making pickle out of it is the first option.
Once again I am here to show you how to make instant Gooseberries pickle. I usually prepare in small quantities that will suffice for a week or two and then again back to making fresh batch. Variations of it with the addition of ginger and garlic are also good. We like it spicier, so feel free to customize it as per your taste buds, because it is all about balancing the chili, spice, sour and salt. My family prefer homemade pickles, as store bought ones are loaded with preservatives. Instant Pickles are very simple and easy to prepare and does not take much time. Now gooseberries are in season, so I thought of putting some in brine and some as pickles.
Secondly, during the lent season I start to refill my pickle jars as we are less on non-veg and more on vegetables and this is the time when we indulge more on pickles. Lent almost comes to an ending phase with Good Friday. On this day religiously I fast the whole day and after coming back from church, I have my early dinner indulging in Kanji (Rice porridge), Lentils and a variety of instant fresh pickles. This custom I have been following from my adulthood, so homemade pickles are mandatory on this day.
You may also try out my other recipes:
Well coming back to the recipe of the day..... Nellikka is extremely sour, bitter and astringent. Though it taste awful for a beginner, but Nellika / Gooseberries is good for immunity boosting and is rich in Vitamin C, no matter how you cook them or preserve them. Pickling the gooseberries with the spices negates the bitterness and retaining its nutrients. So let us straight away move on to the pickle ingredients.
Ingredients:
- 500 gms Gooseberries, cut into long cubes
- 2 inch piece Ginger, chopped
- 8-10 Garlic pods, chopped
- 3 green Chilies chopped
- 2 sprigs of Curry Leaves
- 3 teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- 4 - 5 tablespoon Kashmiri chili powder (or regular chili powder)
- ¾ teaspoon Fenugreek powder
- 3/4 teaspoon Asafetida (Hing / Kaayam)
- 1/2 cup Coconut oil (you can use any other vegetable oil)
- 2-3 tablespoon White Vinegar
- Rock Salt to taste
Procedure :
Wash the Gooseberries thoroughly and pat dry with kitchen towel.
Cut the Gooseberries into long pieces and discard the seed. Add some salt and mix well. Allow it to rest for 10 to 15 minutes. By adding salt the gooseberries will ooze out the juices, hence I avoid resting it for long time as I don’t want to ooze out all its juices. Retain these juice for the pickle making.
Cut the Gooseberries into long pieces and discard the seed. Add some salt and mix well. Allow it to rest for 10 to 15 minutes. By adding salt the gooseberries will ooze out the juices, hence I avoid resting it for long time as I don’t want to ooze out all its juices. Retain these juice for the pickle making.
When you are ready to make the pickle - heat 2 table spoon of coconut oil in a pan and splutter mustard seeds. When they pop up add sliced garlic, ginger and green chilies and saute till the raw smell disappears.
Low the flame and now add all the dry spices – turmeric powder, fenugreek powder, asafetida powder and curry leaves. Make a little paste with red chili powder by adding some water and pour it into the pan, or you can add chili powder directly to pan and combine well. Once the paste combines well with the other spices, add 1/4 cup hot water, including the gooseberries oozed out juice and bring to boil. Simmer till the gravy thickens.
Switch off the flame and add asafetida powder. also known as Hing or kayam and fenugreek powder and mix well. Allow it to cool down and then add the gooseberry pieces and mix well and finally add vinegar and give a good mix.
Leave the pickles in the pan for some time, until it is completely cooled down and then transfer to a clean dried glass jar with tight lid.
Heat 1-2 table spoon of gingelly oil and pour it over the pickle. You can refrigerate it to last long. I usually keep out small quantity to be consumed for max of 2 days and the rest I refrigerate and it will easily last for more than 2 weeks.
Enjoy the Gooseberry pickles with Rice, Curd rice or have it as I love to have with Rice porridge, green lentils and Pappdams – this is one wholesome meal.
So when I make pickles, I would rather choose to make the simplest of the recipes than investing a huge amount of time.
Notes:-
- Gingelly oil can be used as substitute for Coconut oil.
- Vinegar quantity should be adjusted as per your preference sourness.
- I add a lot of ginger and garlic in pickles, just because we love it and its really good for your health.
- No water is required. The water from the salted gooseberries are enough.
- Do not cook after adding Gooseberries. Mangoes should retain it’s crunch.
- Store in air tight containers. Always use dry spoons while serving.
- Keep it refrigerated to retain the crunch.
Please try this recipe, and don’t forget to let me know if you like it through comments. Please like my page and share with your friends using the buttons on the side- that would really encourage me. God Bless!
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